Ka’ana Boutique Resort

Posted on November 27, 2010 in 1,620 + posts. You can follow responses with the RSS Feed Both comments and pings are currently closed.

I had the opportunity to sit down with Joanna and Ian today and learn a bit more about Ka’ana resort. I really like their philosophy about giving their guests an authentic Belize experience by looking to the past to create their future and putting an exciting twist on old favorites. A good example of that would be the sweet corn colada that Paul enjoyed last night. Ian told me how the idea was born from eating hand churned sweet corn ice cream as kids.

Many who come to Belize bring donations  and Ka’ana actively promotes voluntourism and sustainability within the community.  They offer guests a chance to visit local schools and places like Mary Open Doors shelter and give back to the community.

Ka’ana also offers a variety of very unique Belize tours that I have not seen anywhere else. Two that caught my attention are a helicopter ride over Cockscomb basin and Caracol with a talk by Dr. Jamie Awe director of Archeology [we had the opportunity to hear him speak in San Pedro at the library fundraiser and he was fantastic.] The other tour that I liked was a pottery making option where you can go to a local place and have a chance to make your own ceramic work. Not only does this allow for you to have a unique handmade souvenir  from your Belize vacation it also supports the arts.

More later I am heading to San Ignacio and leaving Paul to enjoy football and Star Wars.

Dinner was fantastic I decided to go for the Beef tenderloin after trying a taster of Paul’s last night. It is common to hear people say that Belizean Beef is not good and in some cases I would agree with that but not this one. Ka’ana uses free range beef from Spanish Lookout – very tender and juicy. Ian told me one of the secrets to Belizean Beef is not to overcook it. Paul had the shrimp fettuccine and for appetizers we went for arugula and mozzarella again and  sauteed Mennonite pork sausage with chipotle and guava tomato chutney served over mayan dukunu which is a roasted corn and coconut milk tamale. To see more of what Ka’ana chefs are serving check out La Ceiba dinner menu.

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