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.)
As we continue our Countdown of the Maya End of the World (53 days to go!), what better way to start off this week’s bang than with this scrumptious Maya-inspired dish:
Salbutes
Corn Salbutes topped with Chicken (Shredded), Escabeche Onions (Pickled), lettuce-lime Chiffonade, tomato Concasse and queso Blanco (Crumbled).
Did you know you can spend an evening secluded in the privacy of your villa while a chef prepares you a private gourmet dinner?
For a truly special experience, allow us to create a private, customized dining experience in one of our property’s unique locations. Be the sole recipients of a 5-course Tasting menu designed for your palette, in our Wine cellar, adjacent to our Infinity-edge pool or on our Stargazing Terrace. Click Here to learn more!
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.
Try our panades recipe at home to tickle your taste buds!
Ingredients
1 pound corn masa or Quaker masa harina de maiz mix
½ teaspoon salt
Water, just enough to make masa pliable and form into small balls, 1½ inches
Refried beans
Directions
Mix masa, salt and water form 1½ inch balls. Use 2 pieces wax paper and place one piece on the base of tortilla press. Place corn ball in the middle and cover with the second piece of wax paper. Cover and press firmly until flattened. Place approximately 1 to 1 ½ teaspoons refried beans in the middle and fold over to make patty, press to seal edges. Do not overfill. Heat oil in a large frying pan and fry panades until it floats and then turn and cook until slightly crisp. Serve with onion sauce. May also use fish, beef or cheese as filling.
Don’t forget to stop by La Ceiba restaurant to try our version next time you’re at Ka’ana!
Don’t know what to make for dinner tonight? Try our recipe for this authentic Belizean dish!
Ingredients:
4 large green plantains, peeled
2 large ripe plantains, peeled
2 cups coconut milk
1 cup, white onion, julienned
4 garlic cloves, minced
2 whole habanero peppers, deseeded
1 bunch wild basil
Salt and freshly ground black pepper, to taste
4 medium yellowtail snappers, scaled & cleaned
Water for coconut milk and softening of the plantain in the Mata bowl, as needed
Directions:
Peel and boil the green and ripe plantain in a pot of salted water until soft. In a saucepot, add the coconut milk, onion, garlic, habanero and basil and cook over medium heat. Bring to a gentle simmer stirring occasionally. To the rich coconut broth, add the whole fish and continue to simmer until the fish is cooked. Remove the cooked plantain from water and place them in a food processor while still warm. Add water and salt as necessary. Remove the smooth plantain (Hudut) from the bowl and reserve. Serve soup while hot and drop spoonfuls of the Hudut into soup and enjoy!
Be sure to try Garifuna Sere next time you’re dining with us at La Ceiba restaurant!
Ring in this Fourth of July with Ka’ana’s tasty jerk chicken recipe. Our head chef, Polo, shares his recipe with us and all of you to enjoy at today’s independence day barbecue!
