flavors of belize 2014

2 | Flavors of Belize 2014


It’s an amazing feeling, 3 years later, to welcome you to our 4th edition of Flavors of Belize! Whether you’ve read and shared copies of our magazine, bought our cookbook, followed us on Facebook or Instagram, or kept up with our new cooking shows on YouTube – I hope that you have enjoyed being a part of the sharing of information about Belize and Belizean Cuisine.

’Cuisine’ is defined as a characteristic style of cooking practices and traditions often associated with a specific culture and is usually named after the geographical location in which it is found. For example, Indian cuisine consists of Indian food prepared in the traditional Indian way which heavily ties in with India (their culture, their country, their people). The same goes for Middle Eastern cuisine, French cuisine, and even Mexican cuisine. Belizean ‘cuisine’, however, simply just does not fit that set pattern. Throughout our country’s history, we have welcomed a fascinating parade of immigrants from all corners of the globe, all coexisting in a country (smaller than the state of Massachusetts) – our culture, our people, and especially our food, have come to reflect

the amalgamation of these cultures in the best possible way.

Great food is one of life’s greatest pleasures and in our country there is no shortage of delectable foods. Flavors of Belize was established to create an awareness of what ‘good food’ means to us here in Belize and to encourage recognition and appreciation of Belizean food by way of different outlets. First was this very magazine, a yearly publication for visitors highlighting restaurants, hotels and local hot spots to act as a guide along one’s culinary journey in Belize. Two years later we published the first ever comprehensive compilation of Belizean recipes, aptly named The Flavors of Belize Cookbook, to allow everyone the opportunity to enjoy authentic Belizean meals no matter where you are. In late 2013, we teamed up with a popular Belizean Chef to create the “Cooking with Flavors of Belize & Chef Sean Kuylen” cooking show. Both informative and entertaining, it also features recipes from our cookbook and from many of the same restaurants you will see in this magazine.

We hope that you will not only experience and enjoy our beautiful country, but will also allow yourself to embark on a culinary journey while here in Belize, with this Flavors of Belize magazine as your personal guide!

On behalf of myself and the Flavors of Belize team – Welcome and Enjoy!

Photo: Leonardo Melendez


Produced & Published byMcNab Publishing Ltd.

Editorial ContentEmaun Hyde

Creative TeamTanya McNab/Lennier Vargas

McNab Design Ltd.

ContributorsJanelle Chanona

Sean KuylenHugo Moguel Keli EnglesonDorian Nunez

Justino MendezJo & Chris BeaumontCharlie Castellanos

PhotographyCover Photo: Olivera Rusu Photography

Leonardo Melendez PhotographyHopkins Bay Resort

Belize Tourism Board

Special ThanksOceana, Elvi’s Kitchen, Nolan Michael

For advertising informationplease contact: [email protected]

or call us at: +501.223.1025

McNab Publishing Ltd.

P.O. Box 2601

Belize City, Belize

Photo courtesy: Leonardo Melendez

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Chef SeanKuylen

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Real estatein Belize

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The beerof Belize

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Destinationwedding:Belize

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Local productspotlight

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From the Publisher: Tanya McNabForeword: Alyssa Carnegie2014 Chef Feature: Chef Sean KuylenMap of BelizeCalendar of Events and HolidaysListings at a glanceNorthern BelizeCentral CoastReal Estate in BelizeThe beer of BelizeIslands and CayesDestination Wedding: BelizeSave the Ocean -- Feed the WorldAdventures and ActivitiesWestern BelizeIt’s wine o’ clockSouthern Belize“Must Have� local productsGrassrootsMagazine Directory

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www.flavorsofbelize.com | facebook.com/belizecooking

IBC & LLC Incorporation TrustReal Estate Solutions Banking

International Prepaid Cards InvestmentsE-Commerce Card Payment Processing

WWW.HERITAGEIBT.COM [email protected]


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As the Marketing Director at the Belize Tourism Board, it makes me proud to see that

Belize has a guide to show our country’s visitors where they can find the best food

and drinks in Belize! This magazine gives you a sneak peak of what you can expect at

some of the most popular restaurants and hotels in the country, as well as provides

useful information for travelers, and still manages to include both engaging articles

and stunning photography.

Belize has an incredibly strong and unique product offering. Apart from the multitude

of activities and adventures that await our visitors, we also want to make the world

aware of our country’s unique blend of savory cuisines, which we owe in part to

Belize’s unique blend of diverse cultures and ethnicities. Here, adventure can be found

just off the shores of our islands and cayes within the depths of the ocean, in the lush

jungles and rainforests on the mainland and especially at your dinner table every evening. You’ll be just as

amazed by what you find on a dive trip as you are by the BBQ chicken served at a roadside stand.

The team at McNab Publishing Ltd., along with their Director, Tanya McNab, has done an amazing job in creating

this guide. A guide that I know will be a tool both visitors and citizens alike can and will use to help navigate

through the culinary experiences Belize has to offer. Good food and amazing sights are everywhere—you just

have to look around.

Belize… Discover how to Be.


Born in Corozal, I relocated to Dangriga Town at age 7, where the majority of my family still currently resides. Here, I enrolled in the local primary school where I was immersed into the culture as we recited prayers, hymns and even sung our national anthem in Garifuna. I adapted so well that I became a self-taught Garifuna Primero drummer. Always fascinated by local artists and musicians, I went on to form The Griga Boyz Band, record an album with Stonetree Records, and tour both locally and internationally. I know you’re wondering what this has to do with food, but it actually proved very valuable because as we traveled every inch of Belize for music we were exposed to different cultures- their authentic cuisine and warm hospitality. We enjoyed relleno negro at the San Joaquin Fiesta and bollos de chaya in Succotz. We were offered the freshest seafood at San Pedro’s Costa Maya and at the Lobster Festivals in Caye Caulker and Placencia. I tasted cohune cabbage for the first time in Toledo and gungudeh plantain porridge in Georgetown Village. I sampled Darasa, Mayan Caldo and even shared Sahao cassava drink in Baranco Village with Andy Palacio. I was incredibly fortunate to have enjoyed this lifestyle for about ten years until I decided that while it was fun, it

wasn’t exactly a career path. Initially, I had a hard time, mainly because I saw myself as an artist refusing to be confined to a cubicle, but after a long deliberation I made up my mind.

In 2004 I ventured into the highly uncharted water of culinary school and ended up surprising myself not only by how much I enjoyed it, but also the degree of which I managed to excel. After 3 years of waking up at 4am to join my classmates in the Bakeshop and Meat Lab and returning home at 9pm from Culinary Math and Restaurant Marketing Class, I realized that I had a passion for food. Be it as it may that I possess a certain “knack” for cooking, it’s true that growing up in Belize has had a major influence on this. Over the semesters, I progressed in acquiring cooking techniques and terminology. In learning how to make fancy sauces such as Demi-Glace, where you roast veal bones, add tomato paste and red wine for acidity, along with herbs, bay leaves, onions, celery and carrots in water to reduce for hours until nicely thick and silky - I remembered my Granny Manuela Young making cowfoot soup and always cursing if we didn’t put tomato paste because the water would look and taste like “stinking Choro or Kinel water”. She was right! I learnt that the acid of the tomato paste and red wine helps the breakdown of the tough fibers in the cowfoot. Later on when I began to understand the power of Roux, which is a combination of flour and fat to thicken soups and sauces, immediately I started to think of Old Pa’ Charles Kuylen making the wickedest Brown Flour Stew; he would mix coconut oil and flour to thicken the fish soup or ‘Tikini’. Imagine that rich, thick goodness now with whole roasted habanero peppers, conch, whole snapper, coco and okra! No wonder he called it “Married Man Go Home.”

So you mean to tell me, I went all the way to culinary school to learn the fancy French words for the highly complex techniques that were being practiced throughout the different cultures back home the whole time.

Photo: Leonardo Melendez

RECIPEFEATURE

Dukunuw/ Shrimp

INGREDIENTS

1 can whole corn1/2 cup yellow corn meal2 tbsp. sugar1 cup coconut milkHabanero pepper, to tasteSalt and pepper, to taste1 small onion, chopped6 slices smoked bacon2 cloves garlic, minced2 tbsp. butter

6 oz. shrimp, peeled & deveinedCayenne pepper, to taste2 oz. coconut oil3 oz Lissete’s secret sauceCilantro, for garnish

DIRECTIONS

In a blender purée the corn (along with the water), corn meal, coconut milk, sugar and habanero until smooth. Dice the onion, bacon and garlic. In a hot cast iron frying pan, render the bacon until crisp, add the onion and garlic. Add the Dukunu corn batter stirring constantly on medium heat until the batter begins to pull away from the sides. Add the butter, stir for about 6 minutes and remove from heat. Season shrimp with salt, black pepper and cayenne pepper. In a separate pan, heat the coconut oil and sauté the shrimp until pink.

TO PLATE

Arrange the shrimp on top of the cooked Dukunu in the skillet and garnish with fresh cilantro and drizzle with Lissets secret sauce.

Enjoy!

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Fast forward to current day. I have worked in Belize, the United States, Dominica, and St. Vincent and the Grenadines; I’ve cooked in Taiwan, Barbados, and El Salvador. In all these places I left behind my interpretation of Belizean Cuisine. Now, this hasn’t been the easiest thing since identifying Caribbean and more specifically Belizean Cuisine has been such a challenge; a challenge we face similarly to other Caribbean countries such as Dominica and St. Vincent. The countries throughout Central America and the Caribbean are riddled with North American Fast Food Chains and the resorts import chefs to serve lasagna, basil pesto pasta, Shepard’s pie, strawberry cheesecake and piña coladas. I guess they figure this is safe: give the tourists what they’re used to and there’ll be nothing to complain about. Now, because I understand the science behind food, what makes it work and not work, creating a slightly different take on familiar cuisine became my chosen avenue. I even coined the term ‘Inspired Belizean Cuisine’ to describe what I do. Sure there are critics, many of them flabbergasted by my interpretations - It’s not everyday you enjoy curry and chocolate in the same dish. Nevertheless, I continue on my culinary path using standard techniques and as an absolute must, I cook ONLY with local foods. I throw away the Idaho potato when making a Potato Croquette and now substitute it with Coco, also called Taro Root or Tannia in the Caribbean. Remember that imported strawberry cheesecake? Last I checked, that does not grow too well here in our climate, so why not take some blackberry wine from the

Belize River Valley and reduce it with thick rich burgundy guava jelly to make a sauce to pour over that cheesecake. If that is not good enough, let us use mango, passion fruit, or stewed green papaya. Forget regular crème Anglaise; Instead, a chocolate cake with Toledo cacao, some Mayan smoked habanero powder and flavor this Belizean “Crème Anglaise” with Toledo’s yellow ginger and curry powder marrying them all together. Trust me it works! How about Italian gnocchi where they take potato, egg yolks and flour to make a dumpling. Let us now use this technique with our very own sweet potatoes or yams and add that to our hearty Split Pea and Pig Tail Soup. The elements of Shepherd’s pie can be substituted by layering roasted breadfruit and ground deer or gibnut, baked in a casserole dish for a local spin. Similarly, have you heard of a French Delicacy called Escargot? Snails cooked with butter, garlic and parsley, only eaten in fancy restaurants with a fancy price tag. Now, have you heard of Jute? It is a river snail found in our fresh rivers and eaten by the Maya right here in Belize. The way I see it, I become the matchmaker, like E-Harmony.com, and my local ingredients and cultural influences are the subjects awaiting introduction to intermarry and be flirted with. I am not a genius, but simply the person making the introduction; the rest of the flavor compilation is up to them. The rich history of this small country has made for quite a mixture of culture and people; our food is no different. I encourage you to try as much local cuisine as possible, because I promise you – there’s nothing like it anywhere else in the world.


Belize is uniquely located in Central America,along the Caribbean Sea and bordered by Mexico and Guatemala.

Travel from the U.S., Central America and Mexico easily by air, arriving at Belize City’s Phillip S. W. Goldson International Airport (Airport Code: BZE) via major airlines noted below. Tropic Air, Belize’s local airline also offers regional flights to and from Belize to Guatemala, Cancun or Honduras. If you are traveling via road

through Mexico you may use the ADO Bus Service.

Once you arrive, traveling around Belize couldn’t be easier, you can rent a car and travel at your leisure, driving the entire length of the country in a day. You can also utilize our local airlines Maya Island Air and Tropic Air or travel via boat using water taxis to and

from the islands and other parts of Belize.

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F E B R U A R YFiesta de Carnaval - Ambergris CayeInternational Bill fish Tournament

M A R C H Baron Bliss Day (9)* La Ruta Maya Canoe River Challenge - San Ignacio to Belize City

A P R I L San Jose Succotz Fiesta - Cayo DistrictSan Pedro Lagoon-Reef Eco Challenge - Ambergris CayeEaster (19,20,21,22)*

M AY Cashew Festival - Crooked Tree Village, Belize DistrictNational Agricultural & Trade Show - Belmopan, CayoToledo Cacao Festival - Punta Gorda, ToledoMonkey River Festival - ToledoCoconut Festival - Caye CaulkerLabor Day (1) & Commonwealth Day (24)*

J U N E San Pedro, Placencia, & Caye Caulker Lobster Festivals Summer Solstice

J U LY Pibil Fest - Progresso, Corozal Belize International Film Festival - Belize City

A U G U S T International Costa Maya Festival - Ambergris CayeDeer Dance Festival - San Antonio, Toledo

S E P T E M B E R Carnival Road March - Belize City, Orange Walk & Ambergris CayeSt. George’s Caye Day (10)* Belize’s Independence Day (21)*

O C T O B E RTIDE Fish Festival - ToledoPan American Day (12)*

N O V E M B E R Battle of the Drums - Dangriga, Stann Creek Garifuna Settlement Day (19)*

D E C E M B E RHoliday Boat Lighting Parade - Ambergris CayeWinter Solstice Christmas Day (25) & Boxing Day (26)*

*Denotes holiday


Nahil Mayab Restaurant & Patio

Tony’s Inn & Beach Resort

Belize Biltmore Plaza Hotel

The Beverage Division at Karl H Menzies

Hour Bar & Grill

Princess Hotel & Casino

Premium Wines & Spirits

Black Orchid Restaurant & Lounge

Blue Water Grill

Caliente

Caprice Bar & Grill

Cayo Espanto Dining

The Chocolate Factory

El Divino Caribbean Steakhouse & Martini Lounge

El Secreto

Elvi’s Kitchen

Hidden Treasures Restaurant

“O” Restaurant

Red Ginger Restaurant

Palmilla Restaurant at Victoria House

Pineapples Restaurant at Ramon’s Village

Tranquility Bay Resort

Wine de Vine

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CENTRAL COAST

ISLANDS AND CAYES

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Fuego Bar & Grill

Golden Corral

Pasquales Pizza

Barefoot Beach Bar

Belizean Dreams Resort

Chabil Mar Villas

Chef Rob’s Gourmet Cafe

Coco Plum Island Resort

Hamanasi Adventure & Dive Resort

Hopkins Bay Resort

Love on the Rocks, Hot Rocks Grill

Maya Beach Hotel & Bistro

Rumfish y Vino

Tipsy Tuna Sports Bar

Baytrust International Ltd.

Belize Tourism Board

Bowen & Bowen Ltd., Lighthouse Lager & Belikin Beer

Habanos Cigars

Heritage Bank International

I do Belize Weddings.com

Leonardo Melendez Photography

Olivera Rusu Photography

Sean Kuylen Catering

Vista Real Estate

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WESTERN BELIZE

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Belize has shared a long history with neighboring Central American countries, all of which served as a part of the Yucatan Peninsula; the geographical location of the ancient Maya civilization. The influence of the Maya is still present throughout Belize as the ruins of their palaces and temples still stand tall scattered around the country. Their culture and their people still alive today. Bounded on the north by Mexico, the northern districts – Corozal and Orange Walk – have especially benefited from the proximity. Mexican, Yucatan, and Belizean influences converge in the North for an impressive culinary scene.

Northern Belize

NorthernBelize

Photo courtesy: Belize Tourism Board

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Restaurant Hours:Monday – 10 AM to 3 PM;Tuesday to Thursday – 10AM - 10PMFriday & Saturday – 10AM - 11:30PMClosed on Sundays

HIGHLIGHTS

Nahil Mayab Restaurant is the ideal

-

CUISINE

Phone #: 501-322-0831

www.tonysinn.com [email protected]

Restaurant HoursVista del Sol Restaurant (Breakfast)7 AM – 11 AMY~ Not Grill Restaurant & Bar11 AM – 11 PM

HIGHLIGHTS

in a creamy wine sauce

CUISINEA blend of Caribbean and

TONY’S INN & BEACH RESORT

Affectionately referred to as “Shuga Siti” by local Belizeans, the Northern District of Orange Walk is widely known for it’s production of Sugar Cane and Rum. But don’t be misled, Northern Belize has a lot more to offer besides just sugar and rum. The sights and sounds of nature abound here, either at the famous Mayan ruins of Lamanai and Cuello or at various spots along the New River. Additionally, with records of over 400 species of birds, the Orange Walk District proves to be a paradise for bird watchers.

Even if you don’t get a chance to explore this part of our country, with this cocktail recipe you can still experience a taste of the North.

Mayan nuk cheil juice (Mayan jungle juice)

Ingredients1 oz coconut rum1 oz cane rum2 stalks lemon grass1 oz fresh orange juice2 oz pineapple juice2 oz tamarind juice

DirectionsMix together the lemon grass with the coconut and cane rums, then strain. Add all ingredients to a shaker with ice; Shake thoroughly.Serve over ice, and garnish with a roasted sugar cane stick

From Charlie Castellanos

NorthernBelize

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The district of Belize, at the center of the country, is home to Belize City – the old capital turned commercial epicenter. Historically, Belize City served as the main seaport and home of the British settlers, still visible today as many colonial buildings can still be seen around the city. Though Belize City is no longer the capital of the country it remains the main port of entry, which has allowed the area to welcome a parade of people from all over the world. Though many are visitors, people from all walks of life have decided to call Belize City home, which has contributed a worldly flair to cuisine found in the city. Options include Mexican, Indian, Lebanese, Filipino, Jamaican, Chinese and many more.

Centrally located, Belize City is the perfect starting point for a wide variety of day tours including: exploring Maya Ruins to the north or west, cave tubing, zip-lining, visiting the Belize Zoo, touring museums and historical sites as well as breweries and distilleries along with many other attractions within close proximity

Central Coast

CentralCoast



CUISINEInternational

BelizeanItalian

MexicanCaribbean

3½ Miles Northern HighwayBelize City, Belize

Phone #: 501-223-2302

Website:www.belizebiltmore.com

Email:[email protected]

HIGHLIGHTSThe Victorian Dining Room

Poolside & Indoor BarBanquet Facilities

Papa Gallo Gift shopFree Wi-Fi

AWARDS/SPECIAL RECOGNITIONGo Green Certified Hotel

Accepts Credit CardsBreakfast

LunchDinner

Outside Dining

Water ViewBar

EntertainmentDelivery

The Victorian Dining Room has become one of the best restaurants in Belize City by its commitment to the highest quality product and services.

We offer daily buffet breakfast with an omelet station and brunch on Sunday, and lunch buffet from Monday through Friday and on Sunday. Breakfast hours are from 6:30AM-10:00AM, lunch hours are 11:30AM-3:00PM, dinner hours are 6:00PM-10:00PM. In addition to the daily buffets A La Carte menus available for lunch and dinner.

FEATURED MENU ITEMS

Clam-Chowder SoupCherry Blossom Salad

Curry-Coconut Shrimp Pasta Split Peas, Pigtail, & Sere Soup

Olympic Sandwiches Gambas al Ajillo

CentralCoast

CentralCoast

ADDRESS:Belize City: 166 Newtown BarracksSan Pedro: Barrier Reef Dr.Belmopan: 1534 Constitution Dr.

OPENING HOURS: Belize City: Monday to Friday 8:00 am to 12:00 noon & 1:00 pm to 5:00 pm. Saturdays: 9:00 am to 1:00 pm

San Pedro: Monday to Saturday 9:00 am to 6:00 pm

PHONE:Belize City: 501-223-4984 or 501-223-6992San Pedro: 501-226-3700Belmopan: 501-802-0606

EMAIL:Belize City: [email protected] or [email protected] Pedro: [email protected] Belmopan: [email protected]


CUISINELocal & International

1 Princess Margaret Drive Belize City, Belize

Phone #: 501-223-3737


Opening Hours:Daily; 11:00 AM - 11:00 PM

Kitchen Closed on Mondays

HIGHLIGHTSFree Wi-Fi

Open Deck over the Caribbean SeaIdeal location for Events

Secure Parking

Guests’ appetites are met with mouth watering drinks and enjoyable tastes served à la carte. With a great chef’s menu and friendly customer service, The Hour Bar & Grill offers something for everyone in an extraordinary setting overlooking the breathtaking Caribbean Sea.

Visit us for our signature pull pork sandwiches and ribs or come by for a drink: local Belikin beer, mixed drinks and premium wines all available!

We pride ourselves on providing customers with the best quality and personal service!

CentralCoast

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CUISINEInternational Cuisine with

Seafood Specialties

Newtown BarracksBelize City, Belize

Phone #: 501- 223-2670

Website: www.princessbelize.com

www.worldofprincess.comEmail:

[email protected]@princessbelize.com


at Various Restaurants

HIGHLIGHTSOceanfront Hotel

Air conditioned Seaview RestaurantVogue Bar

Over the water Calypso RestaurantLas Vegas Style Casino

Exclusive Nightclub- ‘Club Elite’


LunchDinner

Outside Dining

Water ViewBar


Princess Hotel and Casino is strategically located in heart of Belize City’s business district, only 10 miles away from the international airport. We offer first class accommodations in 160 newly renovated guestrooms all with a breathtaking view of the Caribbean Sea. Hotel amenities include a cinema, bowling alley, arcade, 24 hour front desk reception and room service, hair salon, spa, olympic size swimming pool, Las Vegas style casino, exclusive night-club and conferencing and catering facilities for up to 1000 persons. The air conditioned Seaview Restaurant & Bar offers international buffets and the Calypso Seafood Restaurant is located over the water on the marina.

FEATURED MENU ITEMS

Shellfish BisqueChili and Sour Wasabi Prawn Salad

Ocean Delight Penne Pasta Saffron Marinated Fresh Snapper

Chicken Curry Oxford Baklava

Princess Mille Feuillet

CentralCoast

24 | Flavors of Belize 2014Photo courtesy: Belize Tourism Board

Belize’s incredible natural attributes, its proximity to the United States, having English as its National Language and the incredible value Belize Real Estate offers, have all contributed to the upswing in both tourism and real estate in Belize. None of which, however, has driven interest in Belize more so than the amount of press our country has been getting, especially on American television and in their mainstream print media.

Over the past year, several real estate developments have been showcased in international media; Sanctuary Belize having been the main draw bringing retirees and international clientele to explore the development and as a result, explore Belize in general. While many have purchased at Sanctuary Belize, some have ventured into the neighboring Placencia peninsula. Not surprisingly, with its beautiful mainland beaches, the Maya Mountains along its western horizon, it’s gorgeous waters and popular offshore islands, Placencia has officially become Southern Belize’s number one destination.

While Placencia is making it’s own mark, Ambergris Caye is still Belize’s entertainment and diving mecca with unparalleled levels of service and some of the best selections of culinary delights Belize has to offer. With Caribbean waters breaking on Belize’s famous barrier reef just off the beach and its wide selection of homes and condos, San Pedro along with the rest of Ambergris Caye have set the standard for real estate in Belize and continues to boast some of the highest real estate profits in the country.

On the other hand, Corozal and Cayo are becoming popular as they offer more options on Belize’s mainland with many attractive attributes and lower entry points in terms of price. Corozal offers some of the best values in the country and its proximity to Mexico offers a healthy balance of quiet, easy living with quick access to goods, services and conveniences many North Americans and Europeans may be used to. Cayo alternatively offers great quality of life with a high level of education and medical services; It’s ideal for adventure-seekers, retirees or families looking for a large or small farm acreage along the river or hillside.

As if that weren’t enticing enough, other choices are also available with Belize offering options on the islands and cayes from beautiful beach front lots to the attainable dream – a private island in the Caribbean. Belize’s island properties offer terrific value and are, once again, up in demand. Clear waters, the reef just off shore, beautiful sand, and world class diving and fishing all combine to make Belize’s cayes an attractive option for owning and enjoying one’s own private getaway in Belize.

If you’re planning on building your dream vacation home, looking to invest in land or retire in another country, there may be no better choice right now than Belize. It’s close, affordable, and a safe, long term investment with unlimited potential for growth.

WWW. V I S TA B E L I Z E . COM

Hugo Moguel is the Owner and Broker for VISTA Real Estate and

President of AREBB - the Association of Real Estate Brokers of Belize.

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Belize, or as it was previously named “British Honduras,” started out as nothing more than an obscure colonial outpost once thought of as being at the end of the earth. Before what we are today, 45 years ago, we were a nation with a dream of being an independent sovereign, and the fight for it was in full effect. Similarly, the dream of developing something distinctly Belizean led Eric Bowen and his son, Barry, from their modest lemonade production and bakery to a partnership with the powerhouse that is Cerveceria Hondurena S.A to establish a brewing company. Both entities, very distinct and almost contrasting in nature, embarked on their own journeys toward success, independence, and being recognized. No one could have possibly foreseen what this country or this company would become down the road; moreover, no one could have predicted how extensively these two journeys would intertwine.

For decades they’ve grown alongside each other; By the 80’s Belize had won independence and the Bowen family were the sole proprietors, having bought out the Honduran interest. They were also already producing 2 of their flagship brands of beer – The Belikin Beer and the Belikin Stout. The 90’s saw the introduction of the Belikin Premium and the licensed agreement to produce Guinness Stout, while as a country Belize began to really spread its wings. Most recently, the company added 3 seasonal brews – Sorrel Stout, Chocolate Stout, and Verano Beer along with their 3rd

signature brew (Lighthouse Beer)- to the roster. Belize, on the other hand, has become one of the top tourist destinations for adventure, relaxation, and romance.

The dedication to treating brewing as an art form has translated into Belikin’s manufacturing of products that are a match for, if not better than, their competitors from all over the world. Combine the fact that they’re one of the only breweries that still follows the Reinheitsgebot (German Beer Purity Law), they source the finest ingredients from countries like Bavaria and Germany, and utilize a state of the art brew house so unique that there are only 1 or 2 like it in this part of the world, something they’re very proud of. While all of these aspects are significant, the one that resonates most is their commitment to Belize and to Belizeans; it’s how firmly their roots are planted in their country and their people. I got to sit down with Nolan Michael, the current brew master for Belikin, who arguably has one of the more enjoyable jobs out there. He enlightened me as to what goes on behind the scenes on the production front. The importance placed on sourcing top-notch ingredients, superior brewing techniques,

by Emaun Hyde

Photo courtesy: Leonardo Melendez

29

and also his drive to make distinctly Belizean beers. This makes perfect sense considering that of the 7 or 8 brew masters in the company’s history Nolan is the first Belizean. Originally a chemist, he’s now responsible for everything involved in the production process– from creating quality recipes to material acquisition to overseeing the different processes such as fermentation and logging. Since taking the reigns in 2011, he has helped to, as he put it, “Belizeanize” Belikin, a task that wasn’t always easy, but one that has separated him from the German brew masters before him. He fondly remembered the day spent in fields grinding oranges that give the Verano Beer its distinct flavor and having to go home covered in chocolate for days when trying to create the now popular Chocolate Stout, attempting to harmoniously combine organic cacao powder from Toledo and a cold brew was definitely no walk in the park. Though I believe it was the moment in which he said, “we’re as Belizean as it gets; anyone thinks of Belize we’re one of the first brands that comes to mind,” that really got me thinking, mainly because he was right.

Belikin, over the years, has been a part of the lives of Belizeans, mainly by the very nature of what they are. This beer is a standard part of everyday Belizean life, whether you’re at a

christening or a nightclub. The real accomplishment, however, has been by them managing to interlace themselves with Belizean culture and etch themselves someplace much deeper. Through their social outreach and community service, in giving back to Belize as much as possible and offering support in fields such as sports and education, Belikin has become a strong pillar of our community. Apart from this, they’ve made Belizean life a part of how they market the beer and the brand. Beer companies would typically use busty models and hire writers for an interesting 30 second script, but Belikin has allowed the country and the people to be the stars, unfiltered and unscripted. For a Belizean watching their ads, there is a sense of humble pride and familiarity, because it’s a reflection of daily life in Belize presented in such a way that we realize how lucky we are to live in such a beautiful country among such interesting characters. By Belikin showcasing Belize and Belizeans, they’ve made us grateful to have been included and proud of having something we can say is truly Belizean, yet can still hold its own in any arena.

Belikin and Belize have become synonymous, two entities completely intertwined. They struck gold when they chose the slogan...

The Brew House, Belize Brewing Company, Ladyville, Belize


There is no shortage of marine wonders in Belize. While the more populated and popular island choices are San Pedro and Caye Caulker, there are numerous smaller islands along the coast of Belize. Some private islands comprised of a single luxury resort or a hotel that serves as a base for advanced aquatic activities, such as diving with whale sharks, while some islands with limited resources allow for simple vacation homes for many Belizeans, and many other islands still remain completely untouched and unchanged as they’re only visited on day-trips.

San Pedro and Caye Caulker were both originally small local fishing communities, so seafood has long since been a part of their menu. Seafood is still a major part of the lives of islanders, but the influx of tourists and the integration of many foreigners, choosing to adopt Belize as their own, have also been major factors of growth and advancement in these communities. Pulling techniques from various cultures together with Caribbean influences in an array of environments ensures that there is a dining experience enjoyable for everyone, a place to enjoy good food and good vibes only adding to the experience of island life in Belize.

Islands and Cayes

Islands& Cayes


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CUISINEBelizean and International

Pescador Drive(middle street)

San Pedro Town

Phone #: 501-226-2176

Website: www.elviskitchen.com


Opening Hours:Monday - Saturday11:00AM to 10:00PM

HIGHLIGHTSGrand Mayan Buffet every Friday

Enjoy natural, sandy floorsLocally owned by an 82 yr. old

San Pedrana who is stillactively working

30-seat Air conditioned VIP Room

AWARDS/SPECIAL RECOGNITIONInternational Gold Star for Quality

Award of ExcellenceLifetime Achievement Award

Best Restaurants in Central AmericaAward of Excellence by San Pedro Town

Honorary memberof the San Pedro Cancer Society

Restaurant in San Pedro for almost 40 Years!The #1 “MUST VISIT�


LunchDinner

Outside Dining

Water ViewBar


Mondays: Lobster & Shrimp Kebob served with Elvi’s special Mango Chipotle BBQ Sauce.

Tuesdays: Blackened Seafood Combinations.

Wednesdays: Crab Nite! Try our Creole or Steamed Crab in Garlic Butter.(Live Music by Any & Pupo - The “Romantic Duo�)

Thursdays: Grilled Seafood (shrimp, fish, squid, conch & crab claws) served with Elvi’s homemade tropical fruit sauce.(Live music with Cuban Guitarist - Amaurys)

Fridays: Grand Maya Buffet “feast� with an incredible selection of authen-tic Mayan dishes!

Saturdays: Seafood Creole, Pachanga Night! Live Music by Any & Pupo “Romantic Duo� Fresh Whole Fish Grilled or Fried available every day. (Ask your server)Also featuring a wide selection of Chicken and Pork specialties along with homemade soups & a spectacular assortment of “Belizean Desserts�

Where something good is always cooking!

Photo Credit: Olivera Rusu

Islands& Cayes



2 ½ Miles South of San Pedro Town Ambergris Caye

Phone #: 501-206-2441

Website:www.blackorchidrestaurant.com


Opening Hours:Tuesday - Saturday: 11:00 AM - 9:00 PM

Sangria Sunday Brunch: 9:00 AM - 2:00 PM

Closed on Mondays

HIGHLIGHTSFree Wi-fi

The Black Orchid Restaurant & Lounge is located on the island of Ambergris Caye just outside of San Pedro Town. Serving breakfast, lunch & dinner, Tuesday through Saturday, with a sangria brunch every Sunday. A few of our menu choices include: Island Eggs Benedict, Margherita Pizza, and Orange Rum Crusted Grouper. We offer wines from around the world along with a host of specialty cocktails and popular local rums. Come and dine with us in a unique island setting; just a quick golf cart ride south of town, after the Croc Lagoon and well before the Marco Gonzales Maya Ruin.

(Reservations for Dinner are Recommended)

Black Orchid Restaurant & Lounge


CUISINENew Traditional & Local Cuisine

Located at Holiday Hotel Beach front (Barrier Reef Drive)

San Pedro, Ambergris Caye

Phone #: 501-226-2014/2103

Website:www.sanpedroholiday.com/amenities


Opening Hours:Daily; 11:00AM-9:00PM

HIGHLIGHTSSpecial Events

Large Group (150 +) Social Events Halloween Party

New Year's Party

Imagine yourself here!

Located in the first established resort in San Pedro, Caprice Bar & Grill boasts one of themost spectacular views on the island. Sample our fine cuisine of locally infused flavorsthat our Belizean Chef Anel Cano creates, converting home cooked favorites into her own unique and exotic dishes.

From the hands of legendary Mayas and their secrets passed on from generations, sample the authentic taste of our Che Chak, a Red Snapper Soup. Opt for one of our many palate tantalizing dishes. Our Caribbean Shrimp Salad and Chaya Stuffed Chicken arejust a few of our mouth watering meals that await you. After dinner stay and indulge in our signature artisan drinks like our dragon fruit margarita that has become a favorite.

Photo Credit: Olivera Rusu Photography

Islands& Cayes

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CUISINECaribbean

Located at Banana Beach Resort Seagrape Drive

San Pedro Town, Ambergris Caye

Phone #: 501-226-3890

Website:www.bananabeach.com


Opening Daily

Banana Beach’s elegantly appointed restaurant, El Divino Caribbean Steakhouse andnMartini Bar, features both outdoor seating and indoor split-level dining with high ceilings, tlocal artwork and private booths. Our wonderfully decorated lounge invites you to enjoy tSan Pedro’s largest selection of drinks, cool tropical cocktails, and of course, martinis. El eDivino’s also offers a vast selection of worldwide wines by the glass or bottle.s

A spacious yet intimate setting creates a romantic ambiance with exquisite food atpresentations that taste as delicious as they look. Known for the best steaks on Ambergris Caye, El Divino’s chef puts food first and insists on top quality and absolute freshness in uall the ingredients, including a tempting selection of fresh seafood, USDA meats, pastasuand more.

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12 miles north of San Pedro Town Bacalar Chico Marine Reserve,

Ambergris Caye

Phone #: 501-670-5880

Website:www.tranquilitybayresort.com


Open Daily

HIGHLIGHTSSecluded BeachPADI Dive Shop

Over the water Restaurant

Tranquility Bay Resort lies just inside the remarkable Belize Barrier Reef, the 2nd largest Barrier Reef in the world. Our private hideaway is the only resort on Ambergris Caye that is actually inside the Bacalar Chico National Marine Park. It’s a private hideaway for all who seek relaxtion, adventure, and romance. Enjoy local culture and nature at it's best without sacrificing a comfy bed, terrific food and a well stocked bar. World class diving,snorkeling, and fishing are all at your front door.

Enjoy the freshest seafood at The Aquarium Restaurant, where our chefs will even cook up that trophy fish you caught on your fishing trip. No matter what you order, our chefs will make it extra special. If you want to relax and take a drink then our Tackle Box Sea Bar is the place. Built in the same style, with the colors and decor of the original Tackle Box that was destroyed in ‘98 by Hurricane Mitch, it’s a fully stocked bar with character.

Islands& Cayes

36 | Flavors of Belize 201436 | Flavors of Belize 2014

CUISINEInternational with Latin American

& Caribbean Influences

22 Coconut DriveSan Pedro Town, Ambergris Caye

Phone #: 501-226-2067

Website:www.victoria-house.com



HIGHLIGHTSTwo Guest Pools

Two Private Villa Beachfront PoolsDive and Activities Shop on Private Dock

Private Beachfront dining optionsDestination Wedding Planner

AWARDS/SPECIAL RECOGNITION2014 Travelers Choice Award, Trip Advisor2013 Fodor’s Choice Award of Distinction

#4 World’s Best Service 2012 in Central & South America

Traveler’s Choice Award 2013, 2012Top 25 Luxury Hotels in C.A., Trip Advisor

2012 Award for ExcellenceRomantic Hideaway Central America

Conde Nast JohansensTop 500 Worlds Best Hotels in 08, 09, 10, 13

Travel + LeisureMember of the Signature Travel Network

Member of Andrew Harper


LunchDinner

Outside Dining

Water ViewBar


Victoria House, Ambergris Caye’s most luxurious and awarded resort, is located just two miles south of San Pedro.

The ambiance: one of relaxation, privacy and barefoot elegance. Unplug from the rest of the world, snorkel, dive or read a good book…

Victoria House offers diverse guest room options: charming thatch-roof casitas, plantation-style rooms and suites, luxury beach-front (some with private pools) and beach view villas. The property overlooks white sand beaches, azurewaters, swaying palms, two guest pools & perfectly manicured gardens and grounds. The Palmilla Restaurant and Admiral Nelsons Bar are both known for their outstanding cuisine.

FEAUTURED MENU ITEMS

Coffee & Chipotle-Braised Beef SlidersCamarones en Hamaca

Raw Kale SaladCaye Lime Brulee

Molten Chocolate Cake

Reservations recommended for Dinner

Photo Credit: Olivera Rusu

Islands& Cayes

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Photos: Leonardo Melendez Photography{Wedding photographer}

www.leonardomelendez.com

by Keli Englesonwww.idobelizeweddings.com

I knew very little about where I was headed on April 8, 2003. Although I do remember how excited I was to get there, I had no idea how much my life was about to change. I’ve learned that it’s in those moments life can take us by surprise and incredible opportunities can present themselves; the rest usually being left up to you. I traveled to Belize, looking forward to relaxing and exploring with hopes of learning something new. It turned out to be more than just a vacation because after a few return visits to Belize, I made one of the most important decisions of my life; I left behind an established career and a comfortable life in the US, moving to Central America, where the beautiful island of Ambergris Caye became my home. So there I was, a Minnesota native living in the tropics having moved to a place that no longer required a winter jacket, a place where I could leave my front door barefoot to walk along the shores of the Caribbean Sea. The home of the world’s second largest barrier reef provided endless opportunity for adventure: exploring Mayan Temples, activities such as diving, snorkeling, kayaking, horseback riding through jungle, cave tubing, zip lining, and running the beach at sunset, which all fulfilled my need for keeping active.

After graduating from the University of Minnesota with a Bachelor’s Degree in Business Management, I managed my own business in a fast paced environment where time management and relationships with clients based on communication and trust were essential. I enjoyed what I was doing but knew I wanted to do something that was more meaningful to me. I realized that the things that make me happiest in life have been interesting experiences, incredible opportunities, unique conversations, immersing myself in new cultures, spending time with people in important spaces and moments. My decision to leave the United States and an established business was a combination of the desire to explore the world and also to challenge myself in a unique and new environment. Running any business is a huge commitment, and starting a business internationally provided a wonderful challenge. Belize has had such an influence on my life;I am grateful for the opportunity to plan weddings here, a passion of mine that began in 2006.

There is something truly romantic and exhilarating about feeling totally removed from everyday life, which is why more and more engaged couples entertain the idea of having a destination wedding. After all, whose interest isn’t peaked at the idea of going somewhere breathtaking and exotic to exchange vows? Belize offers the perfect escape for a destination wedding because it offers a little something for everyone. You are guaranteed to find a location that captures your heart—whether you are planning

a 100-person wedding extravaganza, an intimate elopement, or are celebrating a vow renewal. Wedding and photography options in Belize are endless with every backdrop imaginable. Imagine saying, “I do” at the majestic waterfalls, at an intimate island beach wedding, lavish ceremonies at the ancient Mayan ruins, a tropical garden, a jungle or rain forest, and even on a sailboat at sunset. One of my favorite weddings involved the bride and groom in the middle of the ocean eventually jumping in to celebrate at the conclusion of the ceremony. It’s always so exciting for me to be a part of the experience, and I think that what makes Belize so incredibly special is that visitors can split their time between the beach and jungle making it an ideal location for both a wedding and a honeymoon year round.

Destination weddings in Belize are elegant yet affordable. In Belize we want you and guests to arrive, unwind, relax and enjoy the wedding as well as your vacation time. From the moment you step foot in this paradise, you will be transported to a place of ultimate relaxation and indulgence, and now that you have united the people who are nearest and dearest to you, you can enjoy quality time with them. Belize provides you and your guests a truly awe-inspiring wedding experience with plenty of opportunities to create everlasting moments to treasure. It is not only the colorful beauty which makes Belize special, but also its culture and people. It is a paradise I have fallen in love with and I am certain you will, too. It is no surprise that so many couples choose Belize for their destination wedding.


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Truthfully, Michael and I chose Belize the day after he proposed to me; we both just knew that it would be the perfect place to exchange our wedding vows. We had been on a cruise just one year prior to his proposal and Belize City was one of our ports of call (our favorite of 4) and although we spent our 8-hour stop inland enjoying the Mayan ruins and the caves, we were well aware that there was so much more to this beautiful country than just what we could see in a day. After deciding on Belize, we had to decide exactly where in the country we wanted to marry. We had talked about a beach wedding: the captivating blue waters as our backdrop. Neither Michael nor myself needed much convincing.

Shortly after, we began working with Keli, our destination wedding coordinator, to choose the ideal location on Ambergris Caye, which happens to be one of the more popular spots for weddings and special ceremonies as such. Luckily for us, working from the states to plan and coordinate the event seemed to be even easier than choosing the destination itself. It took time and patience, but after countless decisions we eventually dotted all our i’s and crossed all our t’s. Once arriving at our destination, Captain Morgan’s Retreat, we encountered 2 days of rain, and not knowing what the weather would have in store for us on our wedding day we went with the flow and literally “soaked” it all in. Anxiously awaiting the big day, we spent time traveling up and down the shoreline visiting some bars and restaurants, we found a little wi-fi tiki bar we loved, and we spent an entire day in the town of San Pedro shopping and hanging out with locals. When the day finally came, the clouds rolled back to reveal perfect blue skies, but only

after a light shower (we considered it good luck). The tide rolled back to give us just enough shoreline for a tropical feel. That in combination with the procession aisle being made of palms and local tropical flowers and my bouquet made with plumeria and orchids - I was about to get married in an absolute Paradise.

Michael and I exchanged our vows in the presence of my 2 boys and my oldest son’s girlfriend (now fiancé), and afterward we celebrated our day with locals; one of who was kind enough as to allow Michael and I to jump on his motorcycle for a few memorable pictures of the day in our wedding attire. Leonardo’s vision became reality as he photographed our memories, and as the day turned to night, we dawned our “Bride” and “Groom” jerseys, headed down the beach to the “Capricorn” and partook in some scrumptious Belizean cuisine; Michael couldn’t get enough of the ceviche.

We could not have imagined a more beautiful place to be married or a more memorable experience. What started out to be just another port of call on a cruise, ended up being the destination of my dream wedding giving me memories that I’ll always hold dear.

WE CAN HELP MAKE

YOUR DAY

[email protected]

+501.223.1025

WEDDINGS | ANNIVERSARIES | THEMED PARTIES

Custom invitations, programs, party favors, menus, welcome gifts, thank you cards and much more!


Open Monday - Saturday9:30am-6:30pmClosed on Sunday

Belize Chocolate Company Chocolate Boutique is the first of its kind chocolate boutique in Belize. Using our signature bean to bar Kakaw chocolate made on the island with hand selected fair trade organic Belizean cacao beans, we make & sell “Everything Chocolate� This is THE place to be for all your chocolate needs.

Try our famous chocolate chip cookies, Chocolate brownies, Hand made chocolate truffles with a Belizean twist, Chocolate drinks hot and cold, milkshakes, Chocolate coffee, Chocolate Tea, , chocolate body products.

CHOCOLATE BOUTIQUELocated onBarrier Reef Drive, San Pedro, Ambergris Caye

Phone #: 501-226 3015

[email protected]

4141

Opening Hours:Daily; 11AM-9:30PMClosed on Mondays

HIGHLIGHTSTaco night and 1/2 price margaritason Fridays. Great spot to watch theChicken Drop on Thursday nights. Indoor dining and Outdoor patio.

Serving a delicious combination of Mexican and Caribbean cuisine for lunch and dinner since 2001.

Some popular menu items:

Tostadas, Burritos, Enchiladas,Fresh ceviche, Stuffed jalapenos, Sopa de Lima, Guacamole,Fisherman Lobster, Ginger Rum Shrimp and Coconut flan

CUISINEMexican/Belizean

Located at:On the beach, SpindriftHotel, San Pedro

Phone #: 501-226-2170

[email protected]

HIGHLIGHTSOpen until 7PM on Tuesdays and 8PM on Fridays. Friday night social events

A fine wine and cheese shop in Belize with over 300 different wines from around the world and more than 50 imported cheeses and meats. Our main retail location is in San Pedro, but we ship our wine and gourmet foods to restaurants, resorts, and customers throughout Belize. We also do wine tastings, gift baskets, party platters, and more.

Opening Hours:Daily; 9:00AM to 6:00PMClosed on Sundays

CUISINEWine and Gourmet Deli

Located on Coconut Drivein San Pedro

Phone #: 501-226-3430

[email protected]

Opening Hours:Daily; 7AM-10:30AM11:30AM-2:30PM and 6PM-9:30PM

HIGHLIGHTSSushi available on Tuesdaysand Thursdays, wood-fired pizzas,USDA steaks and fresh salads. Live reggae band on Fridays.

Open since 2001, Blue Water Grill serves a unique blend of island-style cuisine in a beachfront open-air setting overlooking the Caribbean Sea.

Some Popular Menu Items:

Huevos Rancheros, Fruit smoothies, Club Sandwich, Cobb Salad, Coconut Shrimp, Ahi tuna poke salad, Seafood angel hair pasta, Pesto Pizza, Grilled lobster with a mango habanero sauce, Espresso crème brulee.

CUISINEIsland Style

Located On the beach atthe Sunbreeze Hotel, acrossfrom the San Pedro airstrip

Phone #: 501-226-3347

[email protected]

HIGHLIGHTSAir conditioned indoor dining oroutdoor patio. Tapas night & Live music on Wednesdays & Sundays, Half price wine night on Mondays, Sunday Brunch and 5 coursechef’s tasting menu.

Red Ginger serves a combination of dishes popular throughout the Americas and Caribbean and has been a finalist for Belize Tourism Board Restaurant of the Year for 2010 and 2011

Some Popular Menu Items:

Breakfast burritos, Margherita Veggie Flatbread Pizza, Smoked turkey bacon wrap, crispy shrimp tostones, creamy baked lobster dip, crab stuffed grouper, cashew crusted snook fillet and Caribbean trio of crème brulee.

CUISINETropical Cuisine

Located at: The Phoenix Resort

Phone #: 501-226-4623

[email protected]

Opening Hours:Daily: 7:30AM-10:30AM11:30AM-2:30PM & 6PM-9:30PM

Islands& Cayes



Located at Ramon’s Village Resort Coconut Drive

San Pedro, Ambergris Caye

Phone #: 501-226-2071

Website:www.ramons.com


Opening Hours:Daily - 6:00AM-9:00PM

HIGHLIGHTS“On a Stone� Menu

Maya Inspired AtmosphereYou catch it, we cook it

Pineapples is, without question, the best place to eat on the island of AmbergrisCaye. Pineapples is right on the beach so your view of the Caribbean Sea is in full focus. Don't want to eat inside? Then make yourself at home under one of our outdoor, thatched-roof palapas.

The wide variety of cuisine will captivate your fancy whether it's our signature "Steak on a Stone," one of the daily specials or the boss's favorite, the "PineappleBoat." We're open for breakfast, lunch and dinner and anytime in between. You can'tbeat the wonderful atmosphere and genuine hospitality of our all Belizean staff.

International Cuisinewith a Caribbean Flair

Located at Las Terrazas Resort 3 Miles North of San Pedro Town

Ambergris Caye

Phone #: 501-226-4249

Website:www.orestaurantbelize.com


Opening Hours:Daily; 7:00AM-9:00PM

HIGHLIGHTSPoolside Juice Bar

Rooftop Sky BarRomantic Dinners on the Beach

Alfresco dining around the infinity pool

O Restaurant offers guests International cuisine with a Caribbean flair. Diners will delight in dishes comprised of the freshest ingredients, boasting an array of flavors, and served in the most desirable of atmospheres. At O, you'll surround yourself with décor resembling the cool blue hues of the ocean and the brilliant shades of a summer sky, making for a truly unique San Pedro dining experience.

Celebration dinner for couples, families, or groups are our specialty and can be arranged on a private setting on the beach or on the roof top Sky Bar.

Islands& Cayes

Photo Credit: José Luis Zapata

Live Music featuring Belizean Singer/Keyboard player on Thursdays and FridaysLocated South San Pedro Town, Escalante Neighborhood Open Daily from 5:00pm to 9:00pm

Tel: 501-226-4111/226-4236 Email: [email protected] www.hiddentreasuresbelize.com43

Islands& Cayes


Ocean conservationists talk a lot about “sustainable fishing”—leaving enough fish and other marine life in the seas to reproduce and keep populations stable. Status-quo conservation is not enough. Current populations might seem robust, but they pale in comparison to historic levels from even a few decades ago.

Scientists know what steps need to be taken in order to protect wild seafood stocks: avoid overfishing by setting responsible catch limits; minimize by-catch or the accidental killing of untargeted marine life; and protect habitat in the process of catching fish and harvesting

marine products. Just as we have historical examples of fishing fleets driving fish populations past the brink of collapse, we also have seen fish rebound under science-based management.

We can create a new relationship between ourselves and the creatures of the sea. Until now, our relationship with the animals that feed us has had only two names: farming or hunting. If we are going to rely on them forever as a source of healthy protein for billions of people, the fish in the sea call us to a different relationship—the one called stewardship. Stewardship demands understanding that something is fully entrusted to one’s care. It’s not the same as ownership. A steward is a manager who is highly ethical and cares what happens in the long run.

Oceana is an answer to that call to stewardship. We are the largest international organization focused solely on ocean conservation. Our goal is not to simply hold steady, but to rebuild ocean abundance above and beyond current levels, returning populations to their full potential. We want to see populations of marine creatures flourish, not merely hovering around a diminished baseline. To achieve such sweeping change, Oceana’s campaigns address all angles of ocean conservation. We strive to stop ocean pollution, protect marine wildlife, preserve special places, promote responsible fishing, and foster climate and energy solutions.

In Belize, Oceana has three active campaigns: to ban offshore oil; to ban gill nets; and protect juvenile stocks. We’ve chosen these goals because we recognize that we need to rebuild ocean abundance—but not just for the sake of undoing decades of environmental harm. We believe that oceans are the key to solving the looming global food crisis. One billion of the world’s poorest people rely on seafood as their main source of animal protein, and we’re poised to add another 2 billion people to the planet by 2050. The oceans could yield up to 40 percent more seafood if the world’s fisheries are better managed, according to a recent study in Science. That means our oceans could feed 700 million people a healthy, wild seafood meal every day, indefinitely.

by Janelle Chanona

Photo Courtesy: Oceana, Alexander Ellis

45

"We were snorkeling in the Hol Chan Marine Reserve...it's an area that's totally protected, and you can tell because every fish is like, "I'm hanging out here!" And that made for such an amazing experience for us because as we were snorkeling, I felt like I had some giant encyclopedia of fish. And you really see how important protecting their habitat is."

Actress/Comedian Angela Kinsey, Oceana Supporter

Realizing this goal is entirely possible—all it takes is better-managed fisheries in just a handful of countries. We need to look beyond the status quo and set science-based quotas, reduce by-catch, and protect habitat for fish and other marine life. We can get there without an international treaty, because just nine countries and the EU catch two-thirds of the world’s seafood. Until less than a century ago, people everywhere thought that the oceans were limitless, indestructible, and unchangingly abundant. Now we know better, but that doesn’t mean we can’t return our seas to healthy, diverse ecosystems brimming with life. It’s possible, if we act now.

Everywhere Oceana works – Europe, USA, Chile and Belize – Oceana is succeeding in restoring abundant oceans. We know this because we set ourselves the goal of winning scientific quotas, protecting habitat and reducing by-catch. Soon, we will be able to follow Europe’s lead and measure our progress by seeing more fish in the ocean – measurable increases in ocean abundance.

If you like eating fish, and if you want to make sure that a planet soon to have 9 billion people can feed everyone, this is very good news. Think how it will feel to go to the beach, and know that the watery 71 percent of the planet by which you stand is abundant and healthy. That will be good for the creatures of the sea. And it will be very good for us creatures of the land.Copyright © Tony Rath Photography / tonyrath.com

For more information please click on the QR code

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Belize is full of enchanting stories of people who love Belize so much, they make it their home. Chris and Jo Beaumont first came to Belize 15 years agoto set up SailSports Belize, the first windsurfing and sailing school in thecountry. At that time it was hard to get chocolate in Belize and Chris, whois a self confessed chocoholic, used to rely on his parents’ annual visit tobring him a suitcase full of chocolate. In 2007, the couple attended the firstever Cacao Festival in Toledo, and being completely inspired by a visit to a local cacao farm, they came home to San Pedro with a sack of beans and started experimenting in their tiny kitchen at home on the beach. Thatsame year, the Kakaw brand of 70% dark chocolate made its debut at Winede Vine in December.

Over the next few years, the combination of Chris's engineering background and Jo's advertising experience fostered the growth of thisuniquely Belizean product; the chocolate is formulated with locally sourcedorganic and fair-trade cacao beans from the Toledo Cacao Growers Association (TCGA) and Belizean cane sugar as the only 2 ingredients. In 2012, Jo partook in a chocolatier course with Ecole Chocolat in Vancouver,graduated with Honors, and in December of that year, the couple opened The Belize Chocolate Company’s Chocolate Boutique, the first Chocolateboutique in the country. The gift shop/chocolate cafe offers a deliciousselection of chocolate, coffee, and not to mention their individual truffles,ate, coffee, and not to mention their individual trufflewhich are created from various local ingredients such as citrus blossomfrom various local ingredients such as citrus blossomhoney, coconut, pineapple, bananas, cashews, rum & even the seasonal Belikin sorrel stout.

“We love that we are able to make a product we love from ingredients grown in the country we love and have adopted as our own". - Chris and Jo Beaumont The Belize Chocolate Company


Islands& Cayes

Caye Caulker, initially inhabited by the refugee Mestizos fleeing the Caste War of Yucatan, to this day remains almost completely populated by the descendants of original settlers. The island, having been split in half due to currents and hurricanes over the years, has left the north end mostly covered in mangroves and unpopulated and the south end home to the Caye Caulker Village and about 1,000 villagers. This tiny island only a mile away from the barrier reef can boast white sandy beaches, cool sea breeze, fresh seafood daily, clear blue waters, and can offer visitors a host of marine activities to enjoy an experience. While this may seem similar to that of the much larger mainstream island of San Pedro, which is still undoubtedly the most popular choice for tourists seeking out a taste of island life, Caye Caulker offers its visitors an experience that is distinctly unique; unlike that of any other.

With “Go Slow” as a mantra and no interest in having their island commercialized despite the importance our country tends to place on catering to tourists, the islanders of Caye Caulker in their resistance have allowed these same tourists to revel in a true

Take a step out of the ordinary for an island experience you will never forget; paradise is calling.

island experience. Time spent at Caye Caulker is about enjoying the island, the people, and of course a couple cold drinks. There are many small hotels, mostly family owned, and a number of restaurants that display signs with the message, “No Shoes, No Shirt… No Problem.” With No cars and no real need for a golf cart, most people opt for bikes if they choose not to walk. As you disconnect from modern-day life on your visit, you are submerged into a laid-back island vibe and welcomed by a community so warm and friendly that you’ll feel right at home.

You can choose to walk along the beach or on the main street stopping at different souvenir shops, dining in open-air atmospheres with the freshest possible seafood, or spend a day at the popular Caye Caulker split – the prime spot to gather and hang out – basking in the sunshine, right along the edge of the Caribbean sea, enjoying the company of the people there and having a good time. Also, its proximity to the barrier reef makes it the perfect base for all the water activities you could possibly enjoy. So, take a step out of the ordinary for an island experience you will never forget; paradise is calling.

C a y e C a u l k e r

Photos courtesy: Belize Tourism Board

47

Visiting Archaeological Sites & Caves Cave Tubing Hiking TrailsHorseback RidingBird WatchingKayakingRiver Tours Zip-lining Rapelling Camping Waterfalls

Scuba Diving Snorkeling

SnubaFishing

KayakingPaddle Boarding

Sailing Jet-Skiing

Parasailing Wind Surfing

Swimming

Protected by and home to the largest Barrier Reef formation in this hemisphere, Belize has been

blessed with calm seas plenteous in marine life. Belize makes for a relatively safe yet enjoyable water sport

environment and much to marvel at beneath the blue. While the Great Blue Hole is on the top of everyone’s bucket list

some of our other fun marine activities include:

In a country predominantly covered in natural forests, our flora and fauna has been allowed to flourish unrestrained and uncontrolled. So it’s no surprise that we have a range of inland adventures and experiences to offer, whether you’re an adrenaline junkie or one to sit and enjoy the sounds and sights nature has to offer. Popular activities include:

Photos courtesy: Belize Tourism Board


To the west of the country, you’ll find the country’s capital – Belmopan, the sister towns of Santa Elena and San Ignacio, and the Mennonite community of Spanish Lookout. Most importantly, you will find an array of inland adventures from experiencing the architectural beauty of the most popular Maya ruins, lush waterfalls, and for the adrenaline junkies: zip-lining, horseback riding, ATV tours, hiking and rappelling, and caving. Nature preserves and conservation areas in the west have allowed for thousands of miles of immaculate rainforest and an abundance of wildlife.

The reach of the Maya spanned the entirety of Belize mainlythroughout the north, however Western Belize, has beensprinkled with a significant number of Maya sites thatare easily accessible to all visitors. Explore ATM Caves,Xunantunich, Cahal Pech or Caracol to name a few.

Cayo unintentionally produces delicious organiccrops and meat allowing for opulent mealsprepared from recipes and traditionshanded down through generations.

Western Belize

WesternBelize

Photo courtesy: Jaime Awe, Institute of Archaeology

4949

CUISINEInspired/New Belizean Cuisine

#2 Cayo Welcome CenterSan Ignacio, Cayo

Phone #: 501-824-FOOD (3663)


Opening Hours:Tuesday- Sunday11:30 AM - CLOSE

Closed on Mondays

HIGHLIGHTSSecured Parking

Park ViewLive Entertainment

Perfect Locale in Downtown San Ignacio


LunchDinner

Outside Dining

Water ViewBar


Join both us and our culinary team, lead by Chef Jesse Mas, as we expose you to his inspired Belizean cuisine. Sit on our deck overlooking the park indowntown San Ignacio listening to local musicians perform, while samplingthe creations of our talented bartenders. Experience the people, food, drink,music, and sounds of San Ignacio in its most chic and modern bistro.Come early… we’ll save you a seat.

FEATURED MENU ITEMS

Molasses & Coffee Glazed Pork Chops31- Day Aged Grilled Angus Ribeye

Masa “Bollos� with Pibil Pork & ChayaPigtail Wontons with a Pepper Jelly Sauce

Coconut Oil HummusPersonal Flatbreads

Lamb Skewers with a Yogurt Mint Sauce & Coconut White Rice

WesternBelize

RECIPEFEATURE

Fish Tacos

RECIPEFEATURE

BreadfruitCasserole

INGREDIENTS4 cups green breadfruit, peeled, cutinto quarters2 cans 10-ounce cream of celery soup1½ cups evaporated milk½ cup water½ teaspoon salt½ teaspoon freshly ground black pepper1 cup Dutch or Edam cheese, shredded

DIRECTIONSHeat oven to 350°F. Boil breadfruit until tender, but not too soft. Drain and cool. Combine soup, milk, water, salt and pepper. Cut breadfruit in ¼ inch slices and place half on the bottom of a greased baking dish. Top with half the soup mixture and half of the grated cheese.Repeat layers, finishing with cheese. Bake for approximately 30 to 45 minutes or until bubbling.

Serves 6

Breadfruit is used widely in Caribbean cuisine to make both savory and sweet dishes. Sometimes round and sometimes oval, this starchy fruit has a rough green skin with a pale yellow or white flesh depending on the kind you get. Both taste the same but the yellow-meat breadfruit is creamier when cooked and a little sweeter when ripe.

Breadfruit is an excellent source of potassium, carbohydrate and fiber.


Opening Hours:Mon - Sat: 7:00AM–3:00PMThurs - Sat Night: 5:00PM–8:30PM

HIGHLIGHTSDining in air conditioned comfortor on a spacious verandah; small play area for kids also available.

Golden Corral Restaurant is one of the most popular Belizean buffet restaurant located in the heart of Spanish Lookout serving you with Local and international cuisines. Savor the excellent taste whether it is in our food or services our aim is to make customers have a unique dining experience. At Golden Corral Restaurant we offer you reliable, affordable and satisfying catering services as a first class customer service.

We are also known for famous German/Mennonite dish Pierogies.

CUISINELocal/International Cuisine

Located on Route 20 WestSpanish LookoutSan Ignacio, Belize

Phone #: 501-823-0421

[email protected]

www.pasqualesbelize.com

Opening Hours:Monday-Saturday 11:00am – 9:00pmSunday 12:00pm-9:00pm

Looking for a friendly, laid back place to grab a bite to eat while in Belmopan? Look no further than Pasquale’s Pizzeria! We are constantly testing new products to make sure we are serving you only the best pizza, pasta, subs, salads, burgers and wings around.

HIGHLIGHTSPlenty of parkingOutdoor seating for up to 80 people and free Wi-Fi for customers

CUISINEItalian/Pizzeria

Corner of Forest Driveand Slim Lane

Phone #: 501-822-4663

WesternBelize

5155551515151

Beverage Division at Karl H. Menzes Premium Wines and Spirits Wine de Vine

REDS

G7 Shiraz Reserva – Loncomilla Valley, ChileThis shiraz is deep ruby red in color with a concentration of blackberries, prunes, chocolate and tobacco aromas. A very approachable wine with great body and mature and rounded tannins, G7 Shiraz Reserva is well paired with smoked or grilled meats.

Alamos Malbec, Mendoza, Argentina This classic purple-violet wine possesses dark cherry and blackberry flavors with a long and lingering finish. Balanced and full-flavored, Alamos Malbec is excellent with grilled meats and vegetables.

Lyeth Estate fleur de lyeth blend, CaliforniaA proprietary blend of Merlot, Tannat & Cabernet Franc. Light to medium bodied with flavors of strawberry & cherry with a subtle oak finish, this blend is very smooth and easy drinking.

WHITES

Santa Carolina Reservado Sauvignon Blanc - Central Valley, ChilePale yellow with green notes, this sauvignon blanc is brimming with aromas of lush tropical fruits mixed with floral notes which give it intensity and a freshness that goes perfectly with salads, fish and shellfish.

Undurraga Chardonnay, Central Valley, ChileA mellow, straw-coloured wine with notes of the tropical fruits banana and melon combine with hints of fresh citrus which carry into a clean, crisp finish. Its perfect with salads, fish, seafood, risottos and pasta.

Trivento Mixtus Chardonnay Chenin, ArgentinaA nice blend of two expressive varietals, resulting in a dry, fresh fruity wine.

Is wine your drink of choice? Great! Belize not only produces a colorful array of local wines, but also imports a remarkable selection from all over the world. Belizean wine connoisseurs have put together a list of recommended selections for you to try during your trip. Look out for them on restaurants’ dinner menu or if you’re having an extended stay, pick up a bottle or two at these fine retailers.


Locally considered the “culture capital” of the country, the south may not have the wide range of cultures as in the city, but it does have depth. The people in this area are so devoted to their culture and are constantly honoring their heritage that it’s awe-inspiring. Even today, we find the Garifuna and Maya people, still speaking the language of their ancestors, dressing in traditional clothing, and practicing religion, cooking and playing music as they always have.

Being exposed to rich cultures in such a true fashion is something special and one of the most worthwhile experiences Belize has to offer. While the south has much to share, culture and subsequently food wise, it still upholds the physical beauty of the country: lush rainforests, waterfalls, and the beautiful beaches of Placencia and Hopkins in the Stann Creek District.

The Garifuna Village of Hopkins, located on the Central Coast of Southern Belize is a unique cultural destination located just minutes away from all of Belize’s famous attractions, both inland and offshore. The residents of Hopkins form a beautiful community with a population of only 1,500 people. This tiny village of friendly locals welcomes visitors from all walks of life.

The Placencia Peninsula an 18-mile long narrow stretch of land begins in the community of Riversdale, continuing to Maya Beach, Seine Bight Village and ending at Placencia Village located at its southern most tip. The Peninsula is only a mile at its widest and is positioned between the Placencia Lagoon on the west, and the Caribbean Sea on the east. The culinary offerings in this area are quite impressive considering its geographic size.

SouthernBelize

Photo courtesy: Hopkins Bay Resort

SouthernBelize

5353

CUISINEFresh meets Fusion

Hopkins VillageStann Creek, Belize

Phone #: 501-533-7073

Website:www.hamanasi.com



HIGHLIGHTS25 Room Resort including:

treehouses, honeymoon & beachfrontAdventure Center

PADI Marine FacilityBar & Gift Shop

Infinity Pool

AWARDS/SPECIAL RECOGNITIONTop 15 resorts in Central & South America,

Conde Nast Traveler Readers’ Choice Award#1 Small Hotel in Central America, #8 in World

TripAdvisor’s Readers’ Choice Award#2 Hotel for Romance in Central America

TripAdvisor’s Readers’ Choice AwardSustainable Tourism Award

Belize Tourism BoardFirst “In Transition Organic Grower� certificate

Belize Organic Alliance"Hotel of the Year�, Belize Tourism Board


LunchDinner

Outside Dining

Water ViewBar


Green Globe certified Hamanasi is a boutique beach resort specializing in romance, adventure and award-winning service. Hamanasi provides convenient access to reefs, ruins, and caves. Set amid 30-acres of beach and coastal forest,our eco chic Caribbean ambiance flows through our accommodations to our Singanga Restaurant to lush gardens. Vibrant lunches give way to elegantevening dining on our veranda or al fresco.

A Belizean rythym can be found in our menu where fresh meets fusion and caters to most dietary requirements. Using ingredients from local farms and our own organic garden we create a flavor and style that is distinctly Hamanasi.

FEATURED MENU ITEMS

Singanga Mestizo TamalesLionfish Ceviche

Choyote & Hicama Soup Roasted Guava Chicken

Pesce Di Aqua PazzaHamanasi Cayelime Pie

SouthernBelize

Hopkins Bay is an upscale Belize beach resort ideally situated on the Caribbean Sea in the Garifuna village of Hopkins in the Stann Creek District. Our private Belize beach resort offers comfortable garden and beachfront accommodation in a lush tropical paradise. Enjoy a romantic getaway in a 1-Bedroom Beach Loft or make yourself at home in a 2- or 3-Bedroom Beach House. Whatever accommodation you choose, you’ll be just a stone’s throw away from the beach and an unforgettable Belize vacation.

Open Daily:Breakfast 6AM-10AM; Lunch 11AM- 5PM; Dinner 6PM-9PM

CUISINEBelizean/American Cuisine

Located at the North End, Hopkins Village, Stann Creek District

Phone #: 305-433-8394 501-533-7805

[email protected]

HIGHLIGHTSOnsite Restaurant, Pool Bar,2 Infininty Pools, Complimentarywireless internet, Complimentaryuse of Kayaks and bicycles.

World Travel Awards - 2013Trip Advisor’s Traveler’s Choice Awards - 2014


Opening Hours:Daily; 5PM till 9PMClosed on Sundays (may vary in season)

HIGHLIGHTSUnique beach front locationImpeccable serviceCreative euro Caribbean cuisineOwned and operated by the chef

Chef Rob changes his dinner menu daily, based on the availability of market fresh products. With his eclectic cooking style and the freshest local ingredients Chef Rob creates dishes with a wonderful variety of flavor and textures that are artfully presented.

Enjoy this remarkable culinary experience while overlooking the Caribbean Sea, being cooled by a swift sea breeze, and sipping a good glass of wine.

CUISINEEclectic Euro-Caribbean

Located at Parrot Cove LodgeHopkins VillageStann Creek Belize

Phone #: 663-1812 / 523-7225

[email protected]

Open Daily:7:30AM-10.00AM for breakfast12:00PM-3:00PM for lunch5:00PM-9:00PM for dinnerClosed on Tuesdays (may vary in season)

HIGHLIGHTSStunning beach front locationHealthy cuisine

Much more than just another restaurant meal!

Enjoy this unique and healthy dining experience where the freshest seafood and juiciest local steaks are cooked directly at your table on a 700F lava stone. All dishes served with a variety of homemade sauces and salsas.

CUISINEStone-Grill Cooking

Located at Parrot Cove LodgeHopkins VillageStann Creek Belize

Phone #: 672-7272 / 523-7225

[email protected]

PLACENCIA PRODUCERSCOOPERATIVE SOCIETY LIMITED

Seaweed farming in Belize

Starting from the logging and mahogany trades in the 17th and 18th century to the present day citrus and sugar industries, Belizeans have always been able to rely on natural resources for a livelihood. Fishing communities throughout the country have been very common in the past due to a dependency upon fishing not only as sustenance but also as a way to generate income for many.

The Placencia peninsula is no different; with a community historically dependent upon fishing, at one point the Placencia Producers Cooperative Society Limited had over 100 members, employed over 30 people, provided electricity for the entire community, and ice for all household and fishing purposes. However, productivity has majorly declined for fishermen all over Belize, and they have been pushed to start creating new alternative livelihoods; in the past year one such initiative really stood out. Seaweed farming as an industry has become a viable option for Placencia fishermen. Decades ago fishermen use to extract seaweed from the wild and export it to the US, but today within the Gladden Split and Silk Cayes Marine Reserve, they are sustainably planting and harvesting seaweed for sale. Using natural seed stock extracted from Glover’s Reef, where seaweed grows in abundance, they plant it along ropes at over 20 underwater ocean farms and let it grow for approximately 3 months before it’s ready to be harvested. After harvesting, the seaweed is dried and soaked in water until a soft gel is formed; this is then placed in containers and sold. Currently yields are approximately 600-800 pounds of dry seaweed every 3 months, and while for now the group sells locally, primarily to restaurants in Placencia and San Pedro, they are planning on doubling the existing farms and eventually exporting to the US and Canada. In Belize, Seaweed is sold as bottled drinks and is used in soups, stews, salads, and delicious shakes; it also boasts a host of health benefits.

[email protected] orcall 523-3102 or 523-3106

SouthernBelize

5555555555555555555555555555555555555555555555555555555

www.cocoplumcay.com1-800-763-7360

www.belizeandreams.com

SouthernBelize

Chabil Mar Resort gives new meaning to "Table with a view, please!" Al Fresco Style Dining. Our entire property is your kingdom. You choose where you want to dine – no walls, no roof, open-air-freedom to choose at ...

ofThe Guest Exclusive Resort

Placencia, Belize.

www.chabilmarvillas.com

Placencia Peninsula RoadPlacencia, Belize Central America

1-866-417-2377


CUISINECaribbean, Central American

On the BeachPlacencia, Stann Creek

Phone #: 501-523-3515


Opening Hours:Daily; 11:00 AM - Midnight

HIGHLIGHTSBeachfront Property

Nestled in the Heart of Placencia VillageClose to Hotels

Barefoot Bar is known for stiff drinks, tasty food & good times! Fresh juices and stiff pours make our drinks a thing of legend!A few will take you a long way.

We have a large menu ranging from specialty burgers, nachos, quesadillas and much more, all created with fresh ingredients using our original recipes.

We always celebrate themed full moon parties, Halloween, Christmas Eve, New Year’s Eve and St. Patrick’s Day! Live music throughout the week.

SouthernBelize

5757

CUISINEContemporary Caribbean

Maya BeachPlacencia, Stann Creek

Phone #: 501-533-8040

Website:www.mayabeachhotel.com



HIGHLIGHTSBeachfront PropertyCasual atmosphereVegetarian options

Seafood SpecialsAward-Winning Wine list

Accessible by road from Placencia(Car, Taxi, Bus, or Bike)

AWARDS/SPECIAL RECOGNITION2x winner BTB’s “Restaurant of the Year�

Wine SpectatorRestaurant Wine List Award

6x winner “Fodor’s Choice� for Belize


LunchDinner

Outside Dining

Water ViewBar


This beachfront bistro provides a casual setting for creative, thoughtfully prepared contemporary dishes derived from Belizean and other Caribbeancuisines. Chefs John Lee, Mary Kay Bader, and their team have built aseafood-focused menu that creatively incorporates Belize’s other delightful raw ingredients, including meats, fruits and vegetables -- not shying away from spice and inventive flavor combinations. While the dinner menu is the main attraction, the Bistro is also open for breakfast and lunch.

FEATURED MENU ITEMS

Pumpkin-Coconut Green Chili SoupLobster Bread PuddingShrimp-Stuffed Squid

Leek Flan with Bacon Syrup & Grilled ConchHoney-Coconut Ribs

Cacao Pork ChopNut-Encrusted Fish Filet & Watermelon Curry Sauce

Coconut-Banana Cream Pie

Photo Credit: Ben Kim & Bill Taylor

SouthernBelize


CUISINEBelizean/American

Bar Food

On the BeachPlacencia, Stann Creek

Phone #: 501-523-3089

Email: [email protected]

Opening HoursTipsy Seaside:

Daily: 11:00 AM - Midnight

Tipsy Sports Bar:Sun-Wed 4PM-Midnight

Th-Sat 4PM - 2AM

HIGHLIGHTSGarifuna Drumming

Beach VolleyballBilliards

Live MusicDaily Happy Hour Specials 5-7 PM

Located in Placencia Village, the Tipsy Tuna Seaside Bar offers great food, drinks & live entertainment on the beach! Enjoy games of beach volleyball or just relax in one of our lounge chairs by the Caribbean Sea! Don’t miss our awesome New Year’s Eve, Super Bowl and Easter Weekend beach parties!

The Tipsy Tuna Sports Bar is a great late night spot that offers sports, billiards, karaoke and dancing! Established in 2000! Let's Get Tipsy at the Tuna!

Photo Credit: Evin Zabaneh

CUISINEInternational Fusion

Placencia Village SquarePlacencia, Stann Creek

Phone #: 501-523-3293

Website:www.rumfishyvino.com


Opening Hours:Dec-June: Daily from 12:00 AM

Jul-Nov: Daily from 2:00 PM

HIGHLIGHTSImporter of Fine Wines

Eclectic Menu Fun Vibe

Chic Atmosphere

Rumfish y Vino, located in the heart of the Placencia Village, is a "gastro-bar" offering local draft beers, a full bar, and 'small plates' style dining as well as a menu of great classic comfort foods with a Belizean twist and international fusion flare. A place for locals and tourists alike known for having the best wine list in Belize, Rumfish y vino proudly imports all of their own wines. The atmosphere is breezy, cool, with lilting music... overlooking the cricket field with outdoor and indoor dining available, and a large rectangular bar with comfortable seating and wonderful views.

(As seen on Travel & Leisure Magazine’s YouTube series “Expats�)

SouthernBelize


From left to right:Handmade wooden crafts, various gifts shops Organic Belizean chocolate, The Belize Chocolate Company Fruit jams and jellies, Marie Sharp’s Fine Foods

All-natural coconut water, Glorious Belize

Dark and white rum, Cuello’s Distillery

Coconut rum, Traveller’s Liquors

Creole pepper sauce, Gallon Jug Estates & Marie Sharp’s Fine Foods Local spices (red recado), various supermarkets

Belizean coffee, Gallon Jug Estates

61Photo courtesy: Leonardo Melendez

We can’t live without and you can’t leave without

RECIPEFEATURE

CoconutWhite Rice

INGREDIENTS2 cups white rice2 cups coconut milk1 cup water1 teaspoon salt1 tablespoon vegetable oil, olive oil or melted butter

DIRECTIONSBring rice, coconut milk, water, salt and oil to a boil and allow to cook for 2 minutes. Reduce to medium heat and simmer for approximately 8 minutes or until liquid is fully absorbed.

Reduce to low heat. Sprinkle with ¼ cup water,cover and cook another 10 minutes until rice is tender.

In the Belizean Creole culture, they utilize every part of the coconut when cooking. The use of the coconut milk in this dish essentially makes it “Creole”. Coconut white rice is a dish served almost everyday at lunch time in Belizean restaurants and homes.

Lots of episodes to enjoy!

www.flavorsofbelize.com | facebook.com/belizecooking


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“The world is a book and those who do not travel read only one page” – St. Augustine

More often that not whenever we’re visiting a new country, we limit ourselves; there are many excuses we use to justify doing this, but at some point we should be able to admit that we’re doing ourselves a disservice by choosing to lie out by the pool all day sipping a cold mixed drink as opposed to throwing ourselves into the new enticing experiences that awaits us. A person who doesn’t travel reads one page, but by not engaging you’re not reading the entire book either. There is so much Belize has to offer, and in a country so small, where nothing is more than a couple hours away at most, it’s so easy to experience a multitude of things to make the most of your time here. Arrange a trip to the blue hole, the 2nd largest barrier reef in the world or to the ruins of the ancient Maya civilizations. Try the mango lobster ceviche or that oddly named drink at the little bar up the street. Engage in the very best of Belize - nature, cuisine, and the third, our usually forgotten but equally important attraction: culture.

The people of Belize themselves are such a rich concoction of cultures from all over the world – British, Maya, Mestizo, East Indian, Garifuna, Lebanese and African, with an extensive history to match. Immersing yourself in different cultures as you learn their history and experience their lives and their traditions first hand is something that will never leave you. It’s experiences like this that fosters a person’s growth and alters the way they think and live life permanently. Take time to visit the south of Belize, locally considered the ‘culture capital’ and spend time with the descendants of the Maya or the Garifuna. At Hopkins Bay Resort, one of the few accommodations that infuse their visitors’ stays with a local flare, you can enjoy drumming and dancing from local villagers at night or invite Ruth Lewis, a traditional Garifuna cook to your room to cook for you and your family. Culturally attired and preparing dishes handed down through generations, such as Hudut and Farina porridge, listen as she details the history of the Garifuna and gives you insight into her culture and her life. On the other hand, you can take a trip to the village of San Pedro Columbia in the Toledo district and participate in a Maya Homestay Program. Spend a day or a week getting to know the humble and charismatic Cacao farmer Eladio Pop, his wife, and kids. Tour his 32 acre farm, have lunch with the family, and learn about the history of cacao, which was popular among the Maya elite, and learn about present day cacao farming for export, most notably to Green & Blacks for the production of the world renowned Mayan Gold Organic Chocolate. There is no shortage of pages of life-changing experiences and captivating sights in Belize to suit all types of travelers and adventurers; it all depends on how much you’re prepared to allow yourself to read.

Photo courtesy: Hopkins Bay Resort


Nahil Mayab Restaurant & Patio Corner Santa Ana and Guadalupe St.Orange Walk Town, Orange [email protected]

Tony’s Inn & Beach Resort Corozal Town, Corozal +501-422-2055 or [email protected]

Best Western Belize Biltmore Plaza Hotel3-1/2 miles Northern HighwayBelize City, Belize+501-223-2302www.belizebiltmore.comsales@belizebiltmore.com

The Beverage Division at Karl H. Menzies 104 Barrack RoadBelize City, Belize+501-223-0896 or [email protected]

Hour Bar & Grill 1 Princess Margaret Drive Belize City, [email protected]

Princess Hotel & Casino Newtown BarracksBelize City, Belize+501-223-2670 or Fax: +501-223-2660www.princessbelize.comwww.worldofprincess.com

Premium Wines & Spirits 166 Newtown Barracks, Belize City, Belize Belize City: +501-223-4984 or +501-223-6992San Pedro: +501-226-3700Belmopan: [email protected]@gmail.com

Black Orchid Restaurant2 ½ Miles South of San Pedro TownAmbergris Caye+501-206-2441www.blackorchidrestaurant.com [email protected]

Blue Water GrillSunbreeze HotelSan Pedro Town, Ambergris Caye+501-226-3347www.bluewatergrillbelize.cominfo@bluewatergrillbelize.com

CalienteSpindrift HotelSan Pedro Town, Ambergris [email protected]

Caprice Bar & GrillHoliday HotelSan Pedro Town, Ambergris Caye+501-226-2014+501-226-2103+713-893-3825www.sanpedroholiday.com/[email protected]

Cayo Espanto3 miles from Ambergris Caye +501-236-50011-88-666-4282910-323-8355www.aprivateisland.com [email protected]

The Chocolate FactoryBarrier Reef DriveSan Pedro Town, Ambergris Caye+501-226-3015www.belizechocolatecompany.cominfo@belizechocolatecompany.com

El Divino Caribbean Steakhouse and Martini LoungeSan Pedro, Ambergris [email protected]

The Restaurant at El Secreto 11 miles north of San Pedro TownAmbergris Caye, Belize+501-236-5111 or [email protected]

Elvi’s Kitchen Pescador DriveSan Pedro Town, Ambergris [email protected]

The Hidden Treasure RestaurantEscalante Subdivision San PedroTown, Ambergris Caye +501-226-4111 or [email protected]

O Restaurant at Las Terrazas Resort 3 miles North of San Pedro TownAmbergris Caye, Belize+501 [email protected]

Red Ginger The Phoenix ResortSan Pedro Town, Ambergris [email protected]

The Palmilla Restaurant at Victoria House Ambergris Caye, Belize+011-501-226-2067+1-800-247-5159www.victoria-house.cominfo@victoria-house.com

Pineapple’s RestaurantRamon’s Village ResortCoconut Dr, San Pedro, Ambergris [email protected]

Tranquility Bay ResortSan Pedro, Ambergris Caye888-THE-CAYE (888.843.2293)[email protected]

Northern Belize

Central Coast

Islands and CayesMagazine Directory

65

Wine De Vine Coconut DriveSan Pedro Town, Ambergris [email protected]

Fuego Bar & Grill #2 Cayo Welcome CenterSan Ignacio, Cayo+501-824-FOOD (3663)[email protected]

Golden CorralRoute 20 West, Spanish Lookout, Cayo [email protected]

Pasquales Pizzeria 1146 Forest Drive Belmopan City, Cayo+501-822-4663www.pasqualesbelize.com

Barefoot Beach Bar On the beach in Placencia, Stann Creek [email protected]

Belizean Dreams Resort Hopkins Village, Stann Creek 1-800-456-7150 or +501-523-7272 [email protected]

Chabil Mar Villas Placencia Peninsula RoadPlacencia, Stann Creek 1-866-417-2377 or +501-523 - 3606www.chabilmarvillas.com [email protected]

Parrot Cove Lodge False Sittee PointHopkins, Stann Creek+501-523-7225 or [email protected]

Coco Plum Island Resort An island off the coast of Dangriga, [email protected]

Hamanasi Adventure & Dive Resort Hopkins Village, Stann Creek+1 877-552-3483 or +501-533-7073www.hamanasi.com [email protected]

Hopkins Bay Resort North End of Hopkins Village, Stann Creek+305-433-8394 or [email protected] [email protected]

Maya Beach Hotel & Bistro Maya Beach, Placencia , Stann Creek +501-533-8040 or [email protected]

Rumfish y Vino Placencia Village Square Placencia, Stann Creek+(501)523-3293 [email protected]

Tipsy Tuna Sports Bar On the Beach Placencia, Stann Creek [email protected]

Bay Trust International Limited The Matalon Business Center, Coney Drive5th Floor, Suite 500Belize City, Belize+501-223-1756www.offshoregroupbelize.comMD@broadwaytcsl.com

Belize Tourism Board 64 Regent StreetBelize City, Belize 1-800-624-0686 or +501-227-2420 [email protected]

Bowen & Bowen Ltd. 1 King St. Belize City, Belize [email protected]

Habanos [email protected]

Heritage Bank Ltd. 35 Barrack Road106 Princess Margaret DriveBelize City, Belize Central America+501-223-5698 or +501-223-6783www.heritageibt.com

I do Belize WeddingsUS: 702-480-8829BZ: +501-626-5440 www.idobelizeweddings.cominfo@[email protected]

Leonardo Melendez Photography Orange Walk Town, Orange Walk+501-627-3320www.leonardomelendez.comdesk@leonardomelendez.com

Olivera Rusu Photography San Pedro Town, Ambergris Caye+501-206-2424 or [email protected]

McNab Design Ltd.#6 St. John Street, Belize [email protected]

Sean Kuylen [email protected]+501-610-4942

Vista Real Estate13 Cork Street, - The Great House, Suite 5Belize City, Belize+501-223-2427 or [email protected]

Western Belize

Southern Belize

Corporate Advertisers

[email protected]


Cayo EspantoA PRIVATE ISLAND

Belize’s Most Exclusive Dining DestinationWorld-Class, Award-Winning, 5-Star Cuisine

Cayo Espanto's master culinary artists prepare the most succulent dishes with the freshest tropicalingredients in the world. Whether it is breakfast in bed or a candle lit dinner on your personal veranda, theepicurean cuisine at Cayo Espanto is nothing short of tantalizing. The personalized creations are an awakening to the palate.

[email protected]

1-888-666-4282011-501-236-5001

67Photo Credit: Olivera Rusu Photography

flavors of belize 2014

Documents

flavors of belize magazine

flavors of belize cookbook

belize city

flavors of belize team

belizean cuisine

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edition of flavors

indian food