Things To Do
in Cozumel

Fresh fish or shrimp cured in lime with tomato, onion, cilantro and sometimes habanero; widely available at beachfront stands and specialized cevicherías.

Must-Try!

Slow-roasted, achiote-marinated pork, traditionally wrapped in banana leaf — a Yucatán specialty found at local fondas and markets.

Grilled or fried fish/shrimp tacos served with cabbage, crema and salsa; a casual must-try at many taquerías.

Yucatecan fried tortillas topped with refried beans, turkey or chicken, pickled onion and avocado; common in local eateries.

Small local market in San Miguel with stalls selling fresh fruit, tortillas, snacks and casual meals — try tacos, tamales and aguas frescas here.

Evening food vendors and small stands near the waterfront offering tacos, empanadas, and quick seafood snacks with nice sunset views.

Use polite Spanish greetings (hola, buenos días/tardes) and a friendly attitude; a simple "gracias" and "por favor" are appreciated.

Be respectful at archaeological and sacred sites — do not climb on fragile ruins, and follow posted rules.

Casual dress is normal, but cover up when entering churches or formal establishments. Loud or disruptive behavior, especially when intoxicated, is frowned upon.

Bargaining is acceptable at street markets and souvenir stalls; do so politely and with a smile.

Tipping is customary: restaurants typically expect 10–15% if service is included, 15–20% for good service if not included; hotel bell staff and housekeeping usually receive small tips (20–50 MXN). Tour guides and dive crews appreciate 10–20% depending on service and group size.

Both Mexican pesos and US dollars are commonly accepted in tourist areas, but you’ll get better value paying in pesos. Credit/debit cards are widely accepted at hotels, restaurants and tour operators; small vendors and some taxis prefer cash. ATMs are available in San Miguel — withdraw pesos to avoid unfavorable exchange rates.

High tourist season with pleasant temperatures (mid-70s–80s°F / ~24–28°C) and lower humidity — ideal for diving, snorkeling and outdoor activities. Expect higher prices and more cruise-ship crowds; book accommodations and tours in advance.

Warm, sunny weather with peak visibility for diving; spring break increases visitor numbers in March. Comfortable sea temps make snorkeling excellent; still busy and prices may be elevated.

Hotter and more humid with frequent afternoon showers; warm water enhances snorkeling but visibility can vary. Crowds are moderate; beware of occasional strong sun and plan for mid-day shade.

Lower tourist numbers and possible tropical storms or hurricanes (peak season Sep–Oct). You’ll find deals on lodging and tours but watch weather forecasts and consider travel insurance during hurricane season.

On-island airport with domestic flights and occasional international connections; convenient for direct arrivals and short transfers to San Miguel.

Major international hub on the mainland (about 45–60 minute ferry crossing plus transfer time) with frequent flights worldwide. Many visitors fly into Cancún and take a transfer to Playa del Carmen, then a 45-minute ferry to Cozumel.

The island’s most popular sport/activity — many locals work in dive shops and competitions/tours are frequent.

Sport and recreational fishing (deep-sea and flats) are popular among residents and tourists.

Soccer is widely played and followed on the island as throughout Mexico, with informal games and community interest.

Non-motorized water sports are common for recreation along calm bays and resort beaches.

Vegetarian options are available but more limited than in larger Mexican cities; look for vegetable fajitas, quesadillas, grilled veggie plates and Yucatecan sides like refried beans and rice. Many restaurants will adapt dishes if you explain dietary needs (use "soy vegetariano/a"), and international cafés in San Miguel offer salads and pastas.

Vegan-specific choices are scarcer; rely on salads, rice/bean dishes, and vegetable tacos. Bring snacks if you have strict requirements and check menus in advance or ask staff to omit dairy/cheese.

Corn tortillas are naturally gluten-free, so tacos and many traditional dishes are safe. Always confirm cross-contamination and avoid wheat-based batters or breaded items.

Seafood is a staple — notify restaurants clearly about allergies and choose land-based proteins. Carry an allergy card in Spanish if your allergy is severe.