Working for a travel magazine means you are encouraged to travel. And when one’s heart is “open” for opportunities to travel, the universe delivers delightful surprises to you — sometimes in areas where you expect it least.

Say, El Salvador.

I stayed in El Majahual, about an hour south of San Salvador and one of the poorer areas of the region. The group I traveled with met with several government officials around different humanitarian ideas that would assist the area in attracting more tourism dollars, while I stayed behind, pounding away on my laptop, creating proposals and hosting Zoom meetings while working remotely.

That’s when it occurred to me …

The best way I could help the country of El Salvador was to write about it in this blog.

And when I examined the photo album on my phone, I realized most of my pictures were distinctly sitting within three categories: Salvadorian sunsets, surfing and food.

Because I had a front-row view to one of the best surfing beaches in all of North/Central America, you might think a beautiful sunset would be a given — but trust me when I say they were nothing short of extraordinary. I’ve never seen the colors in the sky persist the way they did in El Salvador. Large swatches of orange and yellow, brighter than I’ve ever noticed before, lingered in the sky, daring you to believe the last photo you took would be your final one of the night.

The beach itself was unspoiled — dark sand, perfect surfing waves and a strong undertow/current to keep you humble. Friends of mine took surfing lessons from a local who spoke broken English, while I stood in the ocean attempting to get a few photos and videos of the occasion (while not dropping my phone!). They said it was great fun, and from my vantage point they appeared to spend the entire morning grinning ear to ear.

But beyond the sunsets and the surfing, I was completely spoiled by the food.

Chef Ramon, Chef Alex and Chef Chris are a trio of culinary experts who provided nearly every meal during my 10 days in the country. Cooking is a family business for them as the father (Ramon) and two sons (Alex and Chris) also own a restaurant in El Majahual, Restaurante Los Abuelos.

Take a look at some of these dishes:

Cashew chicken, fresh ceviche, crepes, spinach ravioli, salmon sandwiches, bacon, eggs and fresh fruits. We also enjoyed fresh juices each morning, dessert with nearly every dinner and the occasional adult beverage.

Over the weekend, I was also able to take a hike up the Volcan de San Salvador near El Boqueron National Park (green and lovely!). I also experienced a fantastic massage with a woman who didn’t speak English — but knew how to release the tension from my body better than most in the States. Finally, I participated in early-morning outdoor yoga sessions, taught by a sweet soul who I look forward to following (as soon as she gets her YouTube Channel up and going)!

All in all, El Salvador surprised me. More nature, less pretense. More substance, less semblance.

It’s my hope tourism continues to expand along with El Salvador’s ability to deliver even more stunning sunsets, smiles on surfing faces and lovingly prepared plates of food.

— Carrie Cox, account executive