Bad news, West End. Yesterday’s Roatan Municipal meeting confirmed the worst fears of local restaurant and bar owners: no booze is to be served or consumed at any time during Semana Santa (Holy Week— the week leading up to Easter). Beginning on 5 April 2009 and ending on Easter Day, 12 April 2009, the sale and public consumption of alcohol is forbidden on the whole of Roatan. My advice? Stockpile.

Jenna, I’m going out on the town tonight. Hey, it’s Friday in West End. As as a Coconut Tree Dive Instructor, it’s my professional duty to fraternize with the customers. After all, “I’m only going for one.” Call it Rumdowners, Sunny D’s, whatever… Sundowners Beach Bar is always the first stop along the “West End Drift Dive”.

For the first time in two years, Roatan has sobered up. As opposed to the time-honored tradition in America of getting absolutely blitzkrieged on booze whilst enduring the endless onslaught of CNN poll results on Election Day, Honduras prohibits all alcohol sales over election weekends. Given the volatile mix of machetes and machismo that permeates Honduran culture, the separation of Booze and State is probably a good idea. Between the irate Mainlanders barricading the rain-soaked streets and the Gringos drowning their frustrations while “trapped” in the bars, the continued sale of alcohol during the RECO protests earlier this month fueled island tensions to a stupid level. The game of politics is already mankind at our lowest; better to leave alcohol » read more «

House parties are a big part of living in Roatan. There’s nothing like having a house full of fellow divers and drunks enjoying a home-cooked meal. In traditional Cult of Coconut fashion, everyone pitches in a bit to make the end result of the cooperative cooking process orgasmic for the tongue. Sometimes we hit on real winners, so I’ve decided to post some of the better recipes for the community to enjoy. All the ingredients for this recipe can be purchased for 600-700 lempiras and easily will feed the whole crowd. Flor de Caña Fajitas FAJITA INGREDIENTS: 2-3 lbs shrimp, peeled and deveined 4-5 small lemons or limes, juiced Juice from 12oz can jarred jalepeño slices 1 cup Flor de » read more «