Articles tagged with: Belize Food
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Seven things that will make Belize the next country on your bucket-list
Photo by Rob Howes
I don’t really need an excuse to travel and explore. I just suffer from a very bad case of wanderlust and the only cure is visiting more and more places. It would be easier for me to make a list of countries and places I don’t have a particular interest in seeing, because pretty much any country catches my attention for some reason – whether it is …
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There you go. People have their own favorites, but I don’t think there will be much argument over these 6 best foods that Belize has to offer. In the coming weeks we’ll be posting some more dishes and actual Belize cooking recipes, so that wherever you are in this world, you can enjoy the best of Belize at home. So stay tuned and happy dining!
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“I must admit to being surprised when we had a sudden rise in questions about sustainable food sourcing, but it was great to see our guests’ reactions when we explained how we grow or otherwise get ingredients. For example, I hadn’t heard the term ‘locavore’ or much about the local food mile diet movement until several guests mentioned it, and then thought, ‘hey, this is what we do naturally’. I started reading up on it and realised what a healthy trend it is,” she said.
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In order to survive in the increasingly competitive tourism industry, even the most remote resorts must pay careful attention to their kitchens as travellers are placing greater emphasis on a quality dining experience, the food and beverage manager of a popular Belizean eco resort advises. Bryony Fleming Bradley, of The Lodge at Chaa Creek in western Belize, said that the days of adventurous travellers being satisfied with food that was simply hot and palatable are over. ”Some years back, our guests would always comment at how happily surprised they were with the quality of the food we served, as it usually exceeded their expectations of what would be found in such a pristine location.
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During our first family trip to Belize in 1998, we stayed inland, close by San Ignacio town at The Lodge at Chaa Creek. During the ensuing years we have returned to this sustainable “green” resort with our family, friends and visitors to take a canoe trip down the Macal river, tour the butterfly farm, go horseback or bike riding or to enjoy their delicious meals. However, this past fall was the first time since my initial trip that I actually stayed overnight at Chaa Creek. I went on this trip with a number of goals: touring the Chaa Creek Preserve, the 33-acre Mayan Organic Farm run by owners Mick and Lucy Fleming, poking around their Global Kitchen and visiting with the chef, Mario.
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Cut the onions, pepper, garlic and ginger roughly before putting in the food processor
Then add the dry herbs and spices, the lime-juice and the rum. Blend the mixture on full speed and add as much olive oil as needed to give it a smooth texture.
Rub the chicken pieces with the jerk seasoning and allow marinating several hours (overnight is best)
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Laughing Bird shrimp are unlike many farmed shrimp, and that is a good thing. They are raised in the Caribbean, in inland ponds on the coast of Belize. They swim in filtered sea water, are fed a vegetarian diet, are not treated with additives or sulfites and are sold fresh and hand-peeled. The farm, the only one in Belize, has been given positive marks by the World Wildlife Fund.