“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.

The tradition of celebrating the life and death of lost loved relatives dates back to the ancient Maya, an indigenous culture of Belize and Mesoamerica.  November 2nd is the Day of the Dead for the departed spirits who passed on beyond the age of 12 while on earth and through adulthood and into elderly age

Families always make sure they have delicious traditional Belizean foods such as Bollos, Caldo de Gallina local, Chirmole and Ishpasha Atole. Here in the Cayo District, Tamales are called Bollos. While many may argue that there is a distinction between a Bollo and a tamale, what they will not argue about is that it is definitely an all around favourite throughout Belize and the world for that matter!

November first begins the Dia de los Muertos (also known as “Day of the Dead”) festivities with All Saints Day in which the deceased children are honored and remembered. November second All Souls Day is for the remembrance of the adult dead. Dia de los Muertos combines these days to celebrate the the deceased and enjoy their memories.

A hot cup of masa gruel known as Ix-pa-xa (pronounced Ish-pa-sha), otherwise known as Atole made from purple corn is used to nourish and warm the spirits when they return and/or when they leave on these special days.

Here’s the recipe for this tasty Maya treat: Ixpaxa

3lbs purple corn (not on the cob) – this is to be left 1-2 days to “spoil” while being softened in the water.

1 tin condensed milk

1 habanero pepper

Method

Blend corn and some of the water with condensed milk and habanero pepper.

Strain to remove husks,

Boil and add sugar to taste.

Enjoy.

Historical note: Before the invention of condensed milk, ripe plantains were used to sweeten this dish. Hence for authentic taste substitute ripe plantains for condensed milk.

Here’s an insight into the real cross-culture Maya Halloween thats celebrated November 1st and 2nd here in Belize. Inspired by Latin tradition of the entire Central American Maya region, “El Dia de los Muertos” is a day to celebrate, remember and prepare special foods in honor of those who have departed. It is believed that the spirit of the dead visit their families on October 31 and leave on November 2

In order to celebrate, the families make altars and place ofrendas (offerings) of  the traditional  and favorite food of the departed, candles, incense,  fruits, candy and most importantly a photo of the departed soul is placed on the altar.

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).

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.

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 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.