Know what you are doing for Valentine’s? We are hosting a special night with a menu to match and a side of live jazz with Tricia Gabourel. RSVP here: reservations@kaanabelize.com or call 824-3350
Muddle cucumber in Vodka, strain then muddle again with mint.
Add flor de Jamaica (Hibiscus juice) and ice.
Top with pineapple juice.
Garnish with mint and cucumber.
1. What’s your favorite item on the menu and why?
The Orange-Walk inspired Pork chops has got to be my favorite because its thick and so juicy and tender. Its braised in molasses and served with mashed sweet potatoes which i really like. Oh my gosh, its sooo…good! (smacks lips)
2. Is there a cocktail you can’t live without?
Actually, there is (all smiles). I love our Signature Citrus Ha’ab because its spicy and refreshing at the same time. Its made with lite rum and infused with either oranges, grapefruit or tangerines and topped off with pineapple – a must try for all visitors.
3. What do you love about Ka’ana and Belize?
I really like the way we all work together as a team – basically, the team experience. I love how everyone works toward the same goal. Starting with the gardeners, maintenance, housekeepers – everyone that works at Ka’ana- whether or not they interact with guest, they all know that they have an important part in making each of our guests have the best experience ever!
4. What’s a classic dish that someone always orders?
When asked, I like to recommend the Maya Dukunu platter that’s served with Mennonite sausage as well as the Garifuna Seafood Sere. I know that these are dishes that are made with only the freshest ingredients from our garden and also the catch of the day. But that’s not the only reason I recommend it, I love when our guests get to taste a truly Belizean dish. Most people that I have recommended it to loved it and asked for it again.
5. What’s your favorite spot on the Estate?
Honestly, I love the Bar. Its such a cool and inviting place. You can have your drinks there, hang out with your sweetie or your buddies, listen to music, and simply chill.
6. What do you love most about your job?
I love interacting with people, meeting our guest and telling them a bit about our beautiful country. I love when they would take my recommendation for a certain dish or an activity and hearing their compliments after they’ve had a great experience – now that really makes me happy!
We can’t believe it’s November! Fast forward through the turkey drawstring pants, cranberry hiccups and office parties… Where do you want to go to deal with your post season’s holidays? Don’t worry, we’re here to give you some ideas.
You walk into your private Pool Villa.
You lounge around your fancy digs.
You, of course, have a cocktail.
You have breakfast at La Ceiba to get you ready for today’s adventure. Shown here, our layered tortillas!
You swim into a cave opening, it’s dark and you’re drenched. You explore ATM Cave and and follow the trail of the old Maya civilization, may even spot some human remains. It was scary, but now you feel accomplished! (Read More)
You’re back at Ka’ana and stop by Frieze Lounge for some victory cocktails!
You’re back in your villa taking in some sun and dipping in the pool.
Back to La Ceiba for dinner! Shown here is our popular Res Snapper on Cedar Plank.
You stop by the Organic garden to see where the ingredients came from.
You have that fourth – err second drink.
You’re in bed feeling great. You can’t wait for what the next day will bring and are wondering if these are 1000 count sheets. (Yes, they are.)
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’s the lowdown on what we are having today. It’s a crowd favorite here and a traditional Belize breakfast dish you can find in our restaurant La Ceiba. This tasty platter is built up with layers of handmade tortillas, fried organic eggs, American cheese and re-fried beans. It’s drizzled with a fresh homemade sauce made from tomatoes, basil, onions and garnished with chopped cilantro - all grown here in Ka’ana’s organic garden. So Tasty!
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.
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.
