“Friends and family stayed here for my mother’s birthday. The place was simply THE best. The staff was amazing. Above and beyond anything we could have imagined. They created a special dinner for our group for her birthday evening (without us asking) and I do mean created. They made dishes they had never made before for us and it was outstanding. Not only that but we asked them if they could make her a birthday dessert, she is not a cake fan so I left it up to them, telling them only that she didn’t like cake but loved fruit. They made the most wonderful fruit tart, it was really a work of art. We almost hated to eat it…almost.
They do have spa, but we didn’t have time to make use of it but given everything else, I’m sure its awesome. The grounds are lovely and serene. The pool is nestled in the middle of the property surrounded by flora and fauna… Okay, I wanna go back…”
October 16, 2012 Review by Beth B. from Huntington Woods, Michigan.
Belize is home to a melting pot of cultural and contemporary culinary delights. Tantalizing mixtures of Caribbean spices, African vegetables and even Central American cooking styles can be found throughout the country. Even while living abroad, Belizeans find a way to highlight their culture. Check out what these proud Belizeans are cooking up in Los Angeles and what the LA Times has to say about their food in their “Little Belize” review.
Sweeten up your weekend with our Banana-Hazel Martini!
Banana-Hazel Martini: Banana, Frangelico Liqueur and Vodka served Martini style.
Ingredients
1 Oz. Frangelico Liqueur
½ Banana (Ripened)
2 Oz. Vodka
3 Cubes Ice
Preparation
Add ¼ Banana into mixer and liquify. Add 1 Oz. Banana, Frangelico Liqueur, Ice and Vodka into shaker; shake thoroughly – and pour into Martini glass. Garnish with Banana slices or Cherry, Enjoy!
Here at Ka’ana, we grow all kinds of fruits and vegetables including broccoli, cauliflower, carrots, lettuce, arugula, bell peppers, tomatoes and potatoes, as well as hot chiles and spicy herbs. Our fruits are of the tropical variety including bananas, papayas, watermelon, pineapple and local exotic fruits such as mammy apples and dragon fruit.
Most of our fruits and vegetables grow all year round. Carrots grow between August and January while broccoli and cauliflower grow between May and August.
We create our own jams and infusions using the fruits and also pickle the vegetables in-house. Produce from our organic garden is incorporated in all of our recipes at La Ceiba to ensure that our guests are always eating healthily and organically.
We are all a bit of cocktail nerds here at Ka’ana and even love to infuse our own alcohol (you saw our post about what we like to make in house here http://tinyurl.com/99lk2q2)
You can take a cocktail class with one of our master mixologist, learn about local alcohols or how to improve your own cocktail repertoire. Or hang in our newly renovated Freize lounge and try our variety of bespoke Belize inspired cocktails.
Here at Ka’ana, we love to promote an eco-conscious lifestyle and we encourage you to get inspired to follow suite. Learn about the 8 wonderful products we create in-house using our organic garden and other locally sourced vendors to encourage sustainable living!
1. Interiors, decor and frames
(Examples: our aged metal villa doors, dual mahogany loungers)
Freshly squeezed Orange and Pineapple Juices, and Jalapeno-infused Rum, topped with Cranberry and Lime Juices; served shaken over Ice.
Ingredients
1.5 Oz. Jalapeno-infused Rum
.25 Oz. Grenadine Syrup
1.5 Oz. Cranberry Juice
1.5 Oz. Pineapple Juice
1 Oz. Orange Juice
1 Ice Scoop
Preparation
Infuse 8 Jalapenos (Sliced) in Rum for 6 hours. Add Cranberry, Orange and Pineapple Juices, Grenadine Syrup and Ice into shaker; shake thoroughly. Pour into All-Purpose glass and garnish with Cherry, Lime wedge and Pineapple slice.
Enjoy this recipe at home or at the Frieze Lounge at Ka’ana.
Freshly squeezed Lime and Pineapple Juices, and Lemongrass-infused Lite Rum served over Ice.
Ingredients
1.5 Oz. Lemongrass-infused Vodka
3 Oz. Pineapple Juice
.25 Oz. Lime Juice
1 Ice Scoop
Preparation
Infuse 25-30 Lemongrass leaves in Crystal Lite Rum for 3 days. Add Ice, Lime and Pineapple Juices and Vodka into shaker; shake thoroughly until Frost forms. Pour into Cocktail glass and garnish with Lemongrass leaf.
We spoke to the staff at Ka’ana to learn about their best kept secrets about the hidden treasures found at the markets in Belize. Easily accessible through a short drive from Ka’ana, you will learn about and experience one of a kind treats and fruits you’ve never even heard of! Read on to learn more.
