“I have heard this, also,” Mateo said. “The people in the villages are worried.”

Gage shook his head. “Nothing we can do but charge forward.”

“Actually, I’ve made a few plans in that regard,” Edge said. “I’ve got a couple of people flying in, vets I know we can trust. They’ll act as part of my team while you’re working.”

“Great. When do they get here?”

“Couple of days. They’ll be meeting us in Alux’ob.”

“We’ll need more rooms.”

“Already took care of it.”

Gage nodded. “I plan to spend tonight and tomorrow night here, so that should work just right. I want to take a look around, get a feel for the area. We can move some of our gear into the rooms in Alux’ob, check it out, and get our base of operations set up. As soon as that’s happened, we can pinpoint the location of the old hacienda and take our first look.”

Neither Edge nor Mateo had actually been to the ruins. There was no way to know who was watching, and they needed to be prepared before showing their hand.

“We need to figure different routes in and out in case we have to move in a hurry,” Edge said. “If the treasure’s there, we need the extraction to be as fast and efficient as possible. We get in, get what we came for, and get the hell out—the sooner the better.”

A knock at the door interrupted their conversation. The waiter arrived with a rattling cart. He walked over and opened tall wooden doors that led out to a private patio surrounded by tropical forest. Though the dry forest itself posed a hostile environment, it was also beautiful.

Bright red flowers covered the ground, white orchids nestled in the roots of a massive banyan, and more flowers hung from a nearby tree in thick yellow clusters.

A soft floral scent hung in the air as the waiter laid a supper of traditional Mayan food on a linen-draped table. The evening temperature was cooler, but still warm.

Gage seated Abby next to him at the table. As soon as Edge and Mateo sat down, the waiter quietly disappeared.

“What are we eating, Mateo?” Abby asked, studying the colorful meal on her plate.

Mateo smiled. “It is called chocinita pibil, a slow-cooked pork dish. It is served with corn tortillas, pickled red onion, habanero salsa, and cilantro.” He pointed to another dish. “Yucatecan tamales filled with chicken. They are covered with achiote, an earthy, mildly tangy paste made from the annatto seed.”

“Looks delicious,” Abby said.

“Sí, and we have marquesitas for dessert. Like a French crêpe,” he explained. “Only thinner and crunchier. These are filled with chocolate, but it could be anything from cheese to Nutella.”

“Let’s dig in,” Gage said. “A day or two of luxury is the most we’re going to get.”

* * *