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Luxury hotel closed down after 'living nightmare' in pool exposed

Luxury hotel closed down after 'living nightmare' in pool exposed

Yahoo16-05-2025

Disturbing video highlights the 'nightmare' conditions where a pair of dolphins have been housed for the amusement of cashed-up tourists. In the wild, the animals could travel up to 100km in a day, but instead they were kept in two concrete tanks no bigger than swimming pools.
Heartbreakingly, the tanks at the Mexican hotel where they were confined were just metres from the Caribbean Sea near Cancún, a holiday destination popular with foreign travellers. Conditions at Dolphinaris Barceló at Barceló Maya Grand Resort were so concerning that this week it was ordered shut, and its gates were sealed by the government's environment protection agency PROFEPA.
Outspoken activist Phil Demers has repeatedly shared aerial footage of the dolphins on his Urgent Seas social media channels and called for their release. Speaking with Yahoo News on Friday, he said the dolphins had been living in shadeless pens that were 'very shallow'.
'It was a living nightmare for all of the dolphins there. The size was disproportionately small for what they needed. It was absurd, frankly,' he said.
'One of the great tragedies is the contrast of the size of their pool against the vast ocean, which is just metres away. Conditions were awful.'
An investigation into the facility was launched after a shocking moment at the park that was broadcast across social media in February, 2025 highlighting to the world how small the tanks were.
Filmed five years ago and then stashed away, it showed a dolphin attempting to perform a trick, misjudging the edge of the pool, and then crashing onto the edge. That animal survived, and was moved to another facility, but he is now blind in one eye and has just 60 per cent vision in the other due to keratitis — a condition that causes inflammation of the cornea.
PROFEPA said the facility in southwest Mexico's Quintana Roo had been closed due to 'various operational irregularities".
They included a failure to report "dangerous incidents", acrobatic performances that endanger animals, unregulated water temperature, forcing animals to complete tricks when unwell, and problems with water temperature.
BREAKING: The dolphin tank at Hotel Barcelo in Riviera Maya, Mexico has been permanently closed. Thank you to all the tireless advocates who fought so hard for this resolve. Now we must ensure the dolphins are responsibly removed and relocated. More to come. pic.twitter.com/2jvIaE694e
— @UrgentSeas (@urgentseas) May 13, 2025
Demers said the outcome highlights both the power of social media and the work of activists who protested there every day.
'This has gone on for far too long, but credit to the activists who never gave up. Sometimes there were only one or two protesters out front, but they never gave up,' he said.
Now that the facility has been closed, the focus is turning to what happens to the dolphins. The most likely outcome is that they will be moved to another facility, sparking fresh concerns that their lives will continue down a sad path.
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According to Demers, the closure of Dolphinaris Barceló tells a much bigger story about the failure of dolphin parks. Last year, US-based Miami Seaquarium was ordered to close following an investigation by authorities, while Marineland Antibes permanently shut its doors due to declining attendance and improved animal welfare regulations in France.
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Where Cookbook Author Rick Martinez Eats in His Hometown of Mazatlán, Mexico
Where Cookbook Author Rick Martinez Eats in His Hometown of Mazatlán, Mexico

Eater

time35 minutes ago

  • Eater

Where Cookbook Author Rick Martinez Eats in His Hometown of Mazatlán, Mexico

I didn't move to Mazatlán for the food — but it's one of the main reasons I never I first came here five years ago, it was just one quick stop on a longer research trip for Mi Cocina , my James Beard Award-winning, regional Mexican cookbook. I'd heard whispers that the shrimp in Mazatlán was the best in Mexico — maybe the best in the world. I was skeptical, but curious. And then I tasted it. Sweet, plump, cold from the ocean, a perfect vehicle for lime and lots of chiles. That was the beginning of my love for the city, which resulted in my move here in 2020. Since then, this city has seeped into every corner of my life and routine. I live a few blocks from the ocean, where fishermen bring in their boats before dawn and soon get busy selling their catch — sweet scallops, oysters, fish for ceviches and aguachiles — straight from the beach to vendors, restaurants, and home cooks. (People eat seafood here in the morning because that's when it's at its best.) I walk to the mercado and pass stalls piled high with tomatoes so ripe they practically sauce themselves, avocados that are always ripe and creamy like butter, limes still fragrant from the tree, and pineapples still warm from the sun. By afternoon, the air thickens and tacos emerge full of cabeza, tripa, and other meats — and they don't retreat until 3 a.m. The food isn't rushed or forced. It's seasonal, local, intuitive — a reflection of the people who cook it and the land and sea that sustain it. At the places I love most, you can feel the passion and the sazón. There's a tea shop down the street from my house where a young baker taught himself how to make laminated pastries on YouTube. There's a couple from Mexico City making tlacoyos and tacos with masa as intense as the filling. There's a seafood stand with the best aguachile in town, expertly butterflied shrimp, and three ridiculously gorgeous salsas. These restaurants aren't just following tradition; they're expanding it, pushing it, making it their own. I've eaten in every corner of this city. From the loudest stalls to the quietest cafes. These are the places I return to again and again. The places that taste like Mazatlán. The places that taste like home . This serene tea salon started as a plant-filled cafe focused on chai, matcha, and vegetable-focused dishes. Then it hired José Armando Arellano, a self-taught local baker who mastered European pastries through curiosity and determination. I love coming here because I'm a laminated pastry obsessive with high standards and zero self-control. His ham and cheese croissant is a revelation; made with dough laminated with guajillo chile butter, it bakes into crispy, spicy layers wrapped around salty ham and cheddar. It tastes like a flaky, porky miracle. The bostock — a frangipane (almond cream) topped brioche — is a perfect hybrid of French toast and almond croissant. Both are decadent, deeply satisfying, and often gone before noon. I come for the pastries, but the hojicha lattes (roasted green tea), matcha, and sense of calm keep me there. Constitución 620, Centro Histórico . Open from 8 a.m. to 4 p.m., Wednesday through Monday; closed Tuesday Aguachile, a dish born in Sinaloa and arguably perfected in Mazatlán, is a bite of spicy, oceanic bliss, combining raw shrimp with a searing mix of lime juice and fresh serrano chiles, cucumber, red onion, and (if you're smart) creamy avocado. After trying versions everywhere from fancy restaurants to plastic-stool puestos, I come back to Ay Papá again and again. I love coming here because this is the best aguachile in Mazatlán — and I've done the research. Just north of Centro, this casual, super local restaurant slices its shrimp whisper-thin so it soaks up every drop of that lime-chile 'agua.' It's cold, spicy, salty, and wildly fresh, perfect with the crispy tostadas or a stack of Saladitas (Mexico's far superior version of saltines). On the side, you'll get three salsas: a green serrano salsa for extra sting, a fiery red chile de árbol, and a deep, umami-rich, soy sauce-based salsa negra. I use all three. My ideal bite? A half tostada, one giant tender shrimp slice, a half-moon of cucumber, some avocado, a spoonful of salsa, and a sliver of red onion. It's crunchy, creamy, tangy, spicy, and ice-cold — basically the culinary equivalent of jumping into the ocean in August. Antonio Rosales 2104A, Mazatlán . Open from 10:30 a.m. to 5:30 p.m., Thursday through Monday; closed Tuesday and Wednesday Mariscos Piquillas is one of those effortlessly cool neighborhood gems where you can settle into a white plastic chair under the trees, sip a michelada, and let the hours melt away. It's casual and deeply local, with sidewalk seating, friendly staff, and the kind of laid-back energy that makes you want to order another round just to keep the vibe going. Bring a date, bring your friends, bring your book — it all works here. I love coming here because a perfect afternoon involves seafood, beer, and zero urgency. The menu leans Baja-ish with light, tempura-style seafood tacos served on excellent blue corn tortillas. But the standout, for me, is the taco de chicharrón y pulpo: fatty, crispy pork belly paired with tender grilled octopus and splashed with a punchy salsa verde. It sounds chaotic. It is. And it works. The restaurant also does a tostada de chile morita that layers smoky peanut salsa with cucumber, onion, and your choice of shrimp (raw or cooked) and octopus; the combination of textures is incredible. And while the aguachile de chile morita may not be the most traditional in town, it's deeply flavorful and just spicy enough, with the signature dark, smoky heat of the chile morita. Avenida Miguel Alemán 915, Centro, Mazatlán . Open from noon to 8 p.m., Tuesday through Sunday; closed Monday 1/8 Best to try every meat option. The name does not lie — this taco cart-meets-open-air-restaurant serves super tacos. By 4 p.m., the team fires up the grill on a busy street corner near the beach, and it stays hot until well after midnight. I love coming here because some nights are made for cabeza and tripitas, and this spot is the undisputed king of tacos after dark. Customers order their meat of choice (six kinds, if you're counting) and preferred format: tacos (maíz or harina), vampiros (rippled, crispy tortillas that look like vampire wings), chorreadas (corn gorditas with asiento de puerco and queso Chihuahua), or quesadillas (flour tortillas with melty cheese and meat). My move is a flour quesadilla with cabeza (rich, fall-apart cow's head meat) and an extra crispy tripa quesadilla on the side, but whatever route you take, you're in good hands. But it's not just the food — it's the whole vibe . The smells of carne asada, cabeza, tripa, and al pastor fill the air, while the sounds of banda spill out from cars and sidewalk speakers. It's open-air, loud, happy, and totally infectious, the ideal stop after a night of dancing, karaoke, beach beers, or cruising the Malecón. You sit shoulder to shoulder with friends, families, and strangers, inhaling carne and laughter in equal measure. It's not just a taco stop. It's a Mazatlán ritual. Calle Segunda Carvajal 3057-C, Reforma . Open from 4 p.m. to 2 or 3 a.m., Tuesday through Sunday; closed Monday La Chilanga ES is a Mexico City-style restaurant run by a couple who brought their masa, recipes, and Chilanga (CDMX resident) spirit to Mazatlán. They nixtamalize and grind their own corn, and build the menu around masa-rich classics like gorditas, tlacoyos, huaraches, quesadillas, sopes, and more. I love coming here because CDMX cravings hit hard when you're 600 miles away. My forever order? The gordita de chicharrón prensado — those crispy, fatty bits of pork belly pressed into masa are ecstasy. The runner up has to be the quesadilla de huitlacoche with Oaxacan cheese, folded into a thick, chewy tortilla that actually tastes like corn. And then there's the pambazo, maybe the only one in Mazatlán: a soft telera roll dunked in guajillo chile sauce, grilled until toasty and red, then stuffed with chorizo, potatoes, beans, lettuce, crema, and queso. It's messy and spicy, and it calls to me. Dr. Carvajal 2501, Centro, Mazatlán . Open from 9 a.m. to 6 p.m., Tuesday through Sunday; closed Monday See More: Celebrities Mexico Travel Guides

Displaced by Wildfires, the Palisades Community Finds a Slice of Home as Cinque Terre West Reopens in Venice
Displaced by Wildfires, the Palisades Community Finds a Slice of Home as Cinque Terre West Reopens in Venice

Eater

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Displaced by Wildfires, the Palisades Community Finds a Slice of Home as Cinque Terre West Reopens in Venice

As the Palisades Fire burned through the Santa Monica Mountains on January 7, 2025, Marlo and chef Gianbattista 'Gianba' Vinzoni were on a flight approaching Los Angeles International Airport. They watched massive plumes of smoke darken the sky from the window of their plane, which was the last flight allowed to land before the airport closed for the night. Since the devastating fires, the couple, who previously lived with their two children in the Palisades, relocated their family to multiple temporary rentals before settling in Venice. They were forced to close their longtime Palisades restaurant, which was severely damaged, and eventually operated out of Venice ghost kitchen the Colony on Lincoln Boulevard. But as of June 23, the Vinzonis have reopened their locally loved restaurant Cinque Terre West at 523 Rose Avenue in Venice, in the space previously occupied by Bluestone Lane. For Palisades wildfire survivors, Cinque Terre West's reopening is a welcome sight. Displaced Palisades resident Andre Ulloa was instrumental in helping the Vinzonis bring their restaurant back to life. Ulloa, who works in the financial sector and formerly served as CEO of Yamashiro in Hollywood for 15 years, invested in the restaurant so the couple could reopen. Ulloa finds it comforting to see Cinque Terre West's return. 'Marlo and Gianba were able to make deep connections with the Palisades,' says Ulloa. 'The new location still has that aura they captured in the Palisades. With so many residents relocating to Venice, they're providing a slice of nostalgia because it was such a special space for the many generations who lived in the Palisades.' Regulars will find the same menu with branzino and tuna shallot crudos, grilled octopus salad, pan-seared Chilean sea bass, pizzas, and Gianba's homemade lobster pasta. From 8 a.m. to 3 p.m., daily brunch and lunch include a classic American breakfast as well as omelettes, Italian croissants and focaccia made by Gianba, breakfast sandwiches, and salads. Gianba also makes Cinque Terre's gluten-free pizza crust and focaccia, and serves gluten-free pasta as an alternative to the standard pasta he and his team make in house. The two transformed the former Bluestone Lane into their own personal space. The 1,200-square-foot restaurant seats 50 with a sunny patio on this busy stretch of Rose Avenue next to Venice Beach Wines and modern Mexican restaurant Chulita. The couple took weeks to clean out the space, repaint, and add distinctly coastal Italian artwork to make it a bright, inviting dining room with a deep ocean blue exterior. They're working with the city in hopes of adding the established al fresco sidewalk dining space, but also have the front patio with new floors for diners to nest on. Before opening on Monday, Marlo and Gianba found a loyal stream of customers who continued to ask them when they would open. Many of these regulars either moved permanently or are waiting for repairs on their Palisades homes. The Vinzonis won't be able to move back into their Palisades condo for at least a year. Both believe they persevered in these last six months because of the inherent up-and-down nature of restaurant ownership. 'We always find a way to keep going and restarting,' says the Italian-born Gianba. 'I always tell everybody that if I ever have a heart attack, I'm not going to die right away.' 'I'll clean the plate, cook, serve, and then I can just collapse on the floor,' he adds, laughing. Cinque Terre West is open for brunch from 8 a.m. to 3 p.m. daily at 523 Rose Avenue, Venice, CA, 90291. Dinner is 5 p.m. to 9 p.m. Monday through Thursday, Friday until 9:30 p.m., and Sunday from 5 p.m. until 8 p.m. See More:

The 'Poop Cruise', explained
The 'Poop Cruise', explained

USA Today

time19 hours ago

  • USA Today

The 'Poop Cruise', explained

More than a decade after it set sail, one of the most infamous pre-Covid cruises is back in the news thanks to a Netflix documentary. Trainwreck: Poop Cruise splashed onto the streaming service this week, featuring passenger footage that takes viewers onto the ill-fated 2013 voyage of the Carnival Triumph. If the entire story has slipped your mind, or you weren't aware of it to begin with, have no fear. We're here to catch you up on the admittedly unsavory affair. No nose plugs required. So, what's up with the 2013 Carnival Triumph 'Poop Cruise'? In February 2013, the Carnival Triumph departed Galveston, Texas with 4,229 passengers and crew members headed on a four-day trip to Cozumel, Mexico and back. On Day 3 of the voyage, as the ship made it's way across the Gulf of Mexico and back to Texas, a fire in the engine room saw the vessel lose power without sufficient back-up. The fire didn't injure anyone, but the consequences were felt immediately. Per Hundreds of miles away in the Gulf of Mexico, what began as a dream voyage to a Mexican paradise had turned into a nightmare. The Carnival Triumph, stranded after an engine fire on February 10, was adrift without power, air conditioning, or functioning toilets. Passengers used blankets to shield themselves from the sun while seeking refuge on the open deck. Food ran scarce as passengers told stories about eating tomato-and-onion sandwiches. OK, but why was it dubbed the 'Poop Cruise' instead of the 'Fire Cruise'? There's no delicate way to put this, so we'll just state it plainly. The malfunctioning toilet and plumbing situation caused sewage to flood areas of the ship and left everyone aboard with only one option to go No. 2: They had to defecate into red biohazard bags. How long did the 'Poop Cruise' last? Before you think, "no way am I using a bag, I'll just hold it," consider the ship was dead in the water for four days — three days longer than the trip was scheduled for. The ship initially planned to get towed to port in Mexico, but the current pushed it much further north. Eventually, making port in Mobile, Alabama became the best option — despite the fact it's terminal hadn't been used by a cruise ship in two years. Multiple tug boats were required to tow the boat back to shore and passengers were finally able to get off. What happened to the passengers after the cruise? Most passengers were loaded onto coach busses for transport to New Orleans or Galveston, where Carnival had arranged further accommodations. Then the company got to work on making things right for their guests. Here's what Carnival formally announced at the time: All guests on the Feb. 7 Carnival Triumph voyage will receive a full refund of the cruise and transportation expenses, a future cruise credit equal to the amount paid for the voyage, reimbursement of all shipboard purchases made during the voyage, with the exception of casino, gift shop and artwork purchases, and further compensation of $500 per person. Carnival has also canceled 14 voyages of the Carnival Triumph through April 13, 2013. Guests on the affected sailings will receive a full refund of their cruise fare, as well as non-refundable transportation costs, pre-paid shore excursions, gratuities, and government fees and taxes. Guests will also receive a 25 percent discount on a future three- to five-day Carnival cruise or a 15 percent discount on a six- to seven-day cruise. Travel agent commissions will be protected. Sadly, this is not where our story ends. What happened to the Carnival Triumph after the 'Poop Cruise'? The vessel remained in Mobile, but was transferred from the cruise terminal to a local shipyard for assessment and repairs. This proved incredibly difficult and, ultimateIy tragic. More, from On April 3, with wind gusts reaching 66 mph, the ship broke its moorings at BAE Systems, where it had been docked for initial repairs. The nearly 900-foot cruise ship then floated uncontrolled across the river toward Mobile where it slammed into a pier and sent two shipyard workers plunging into the river. One of those workers, John R. 'Buster' Johnson, died from the incident. The Triumph then floated across the river and into the side of a marine vessel owned by U.S. Army Corps of Engineers, which was being repaired at Signal Ship Repair. The incident left visible damage to the Triumph's right stern. The trouble didn't end there, because not long after the April 3 incident, a nearby fuel barge explosion forced workers to evacuate the ship. Finally, 82 days after docking in Alabama, the ship sailed to the Bahamas for final repairs so it could be put back into service. Wait, the Poop Cruise boat is still in service!? Oh, you bet it is. The ship has since undergone $200 million in renovations and was renamed the Carnival Sunrise in 2019. It now sails out of Miami.

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