October 2nd, 2012
1. It’s the end of the world. - The Mayan calendar ends December 21st, better take a vacation! We are taking off $100 each night until then, so your wallet takes a break too: Calendar Countdown.
2. Perpetual summer. - The average temperatures in Belize is in the mid 80′s. Go ahead, live in your swim suit!
3. Say hello to fried jacks. – Belize’s answer to a doughnut. It’s even better with the local jellies. Of course we offer this in our restaurant, La Ceiba.
4. 2 for 1. - See both Sand & Stone: Belize has both Caribbean and Jungle (ahem- Maya ruins!) basically 2 vacations in one! See your Jungle Accommodations here.
5. The Mayan underworld.- See some dark history and explore like Indiana Jones through ancient cave systems. Check out our full list of Excursions.
6. Jaguars? We’ve got a lot.- Belize has the healthiest population of Jaguars. Here kitty, kitty.
7. Reef it up.- Belize has the healthiest barrier reef in the world.
8. Get your cultural fix.- What country has Maya, German decent Mennonites, Garifuna, Mestizo, and Creole all under one roof?
9. Hop, skip and a jump. -Belize is 4 hours from New York, 1 1/2 hrs from Miami, and about 5 hours from LA.
10. Don’t be lost in translation.-Belize is English speaking, so no subtitles needed!
September 11th, 2012
Try our panades recipe at home to tickle your taste buds!
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
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!
September 7th, 2012
16 fresh jalapeno chiles
2-1/2 cups milk
1/2 pound grated chihuahua, monterey jack, cheddar, or cream cheese
Flour for coating
1 lightly beaten egg
2-1/2 teaspoons water
1 teaspoon oil
3/4 cups dry, seasoned bread crumbs
Oil for deep frying
Carefully slit one side of each jalapeno chile. Remove the seeds with a sharp paring knife. Place the chiles in a container and cover with milk. Let soak overnight in the refrigerator.
The next day, drain and rinse the jalapeno chiles.
Stuff each chile with cheese. Dip stuffed chiles in flour, shaking off the excess.
Beat the egg, water, and oil. Dip the floured chiles in the egg mixture and roll in bread crumbs, being sure the surface of the chiles is completely coated. Place coated chiles on a rack within a tray and refrigerate uncovered for about 20 minutes to dry out.
Heat oil in a deep-fryer to 425 degrees F. Ease stuffed jalapenos into oil, a few at a time without crowding, and cook until golden brown. Drain on paper towels and serve hot.
August 30th, 2012
Don’t know what to make for dinner tonight? Try our recipe for this authentic Belizean dish!
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
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!
August 28th, 2012
Breakfast has never looked this good at Ka’ana Resort (Especially served by your private butler!).
August 14th, 2012
A travel Blogger, Around the World “L”!!, chose Ka’ana for her Honeymoon; see her great Review: Belize Honeymoon – thanks Lillie!
July 4th, 2012
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!
June 25th, 2012
We talked to Cara Araneta about her delicious meals while at Ka’ana. Here are picks of some of her favorite dishes!
Cochinita pibil is a traditional slow-roasted pork dish from the Yucatán Península. The sweet and savory pork was perfectly seasoned and melted in my mouth! The pineapple chunks added a great balance and a hint of citrus.
June 13th, 2012
Lobster Season starts in 2 days! Our fave? Lobster Tails grilled on burning coconut husks and seasoned simply with drawn Garlic Butter and Lime!