You like us, you really like us! We topped great places in Costa Rica and Guatemala – even our own Placencia and San Pedro! The farmlands, jungle hikes, nearby rivers and ruins – all contribute to make us the #1 Belize spot on Trip Advisor’s Central America: Top 25 Destinations 2012.

The skeletal remains of an adult Maya, along with several artifacts and ceramics – reported to be over 2000 years old – was discovered during the replacement of drainage pipes on Burns Avenue: one of the busiest streets in San Ignacio, Cayo.

In addition, bone tools, ceramic vessels, conch shell fragments, deer antlers, obsidian blade fragments, peccary teeth and pottery shards were buried with the individual who, according to renowned archaeologist Dr. Jaime Awe, was a male. Of the ceramic vessels obtained, three were complete while the pottery shards included an etched Juventud-Red vessel which possibly dates the site as early as the Middle Pre-Classic Period. What’s more is that the situ, which may have been abandoned after being destroyed by flood waters, is believed to be a part of Cahal Pech, thus proving that the “Place Of Ticks” was as extensive a settlement as was originally thought.

The artifacts, ceramics and remains will be displayed in the Welcome Center which is currently under construction as part of the development and rehabilitation of San Ignacio Town. For the time being, though, locals and tourists alike flock to the site to offer assistance, speculation and support to the archaeologists who’ve halted public works until their excavation is completed.

For more information read “Burns Avenue Becomes New Tenochtitlan” and “The Maya Arise On Preclassic Burns Avenue.”

On June 1, 2011, Ka’ana Boutique Resort was featured on Tablet Talk – the cultural counterpart to Tablet Hotels, focused on creating stories that reflect the lifestyle interests of their travelers. The article, Ten Hotels For Garden Lovers, mentions that there isn’t a “shortage of greenery” here at the resort. In addition, the overview features Ka’ana’s two-acre on-site Organic Garden as the primary source of produce for La Ceiba Restaurant. It also states that eighteen of the twenty-four fruits, herbs and vegetables found on the menu are sourced from the garden; fruits, herbs and vegetables such as Arugula, Beats, Broccoli, Carrots, Cauliflower, Celery, Chocho, Cilantro, Cucumber, Dill, Onion, Parsley, Pumpkin, Spinach, Sweet Pepper and Tomato – to name a few.