Because we came direct from the U.S. we had to make our official entrance into Mexico at Marina La Amada just north of Cancun. Dockmaster Miguel Angel is authorized by the Puerto Juarez Port Captain to serve as a port agent. He asked to see our U.S. port clearance. I explained that we had none, because a U.S. flagged yacht cannot get one, only commercial vessels, furthermore this clearance is not required when entering on the Pacific side of Mexico. He said that this is no longer true, and showed me the U.S. CBP Form 1300 that another US yacht had presented and that all the Port Captains on this side of Mexico are requiring one. He asked to see what paperwork we did have. We had brought with us a standard crew list in Spanish they we had used for years. Miguel said he’d use this and also typed up a flowery letter in Spanish to the Port Captain explaining why we didn’t have a Zarpe from the US. We also gave Miguel a copy of our ship’s document, Mexican insurance, and Temporary Import Permit (which we had onboard from a trip 4 years ago and is valid for 10 years). All of this paper work was accepted and several other dock masters we talked to verified that the U.S. port clearance was required. When we get back to the U.S. we will contact U.S. Customs and verify that you really can get one now.
Now Miguel called the necessary officials to come down to our boat for inspection. The first official to arrive was from Sanidad, to inspect the food items we brought in. We had not done a big provisioning in Florida, knowing that certain meats and vegetables were not permitted, and knowing that we could provision in very good stores in Cancun. We had a few prohibited items like apples and citrus, but he allowed us to keep them if we promised to consume them on board and dump the leavings at sea when we left. We only had one package of meat which was sliced deli ham and turkey. They are not on the prohibited list, but he said that U.S. beef and chicken are not allowed into Mexico at this time.
Next was Immigration. They came on board with tourist cards for us to fill out, and they stamped them and our passports. Miguel gave us a special form to take to any bank to pay the fee. If you don’t do this, when you go to leave the country you would have a problem, so we went to the bank the next day. We paid the approximately $20 each and were given a receipt, which was important to keep with the tourist card to prove it was valid.
Customs was next on board. She asked one question, “Do you have any guns.” We honestly answered no. She said ok, you are cleared. We asked if she’d like to see the rest of the boat, and she said no. We knew that it’s illegal for any yacht to have arms on board in Mexico and it is strictly enforced. Dock master Luis Roberto of Hacienda del Mar marina regaled us with stories of American yatistas being thrown into the Cancun jail over guns on board. Nuff said.
Finally the port captain’s representative came down. He collected our papers from Miguel and didn’t come on board, but told us we could now lower our yellow quarantine flag.
Later Miguel gave us our papers back, including the crew list which was properly stamped by all of the authorities and proof that we’d properly cleared into the country. Now we were free to come and go in Mexican ports, and all we’d have to do was call the port captain on VHF and announce our arrivals and departures. They usually ask in return: the name of the boat, name of the captain and number of persons on board. When we leave the country we will have to visit the Port Captain, Immigration, and Customs with an exit Crew List to receive a properly executed “Zarpe,” (international exit clearance)
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