Belize Diary Entry #3

Here is Simone Rubi's last diary post on Belize. She will also put together a nice round up of her experience for a future post that will include photographs and stories which will reflect upon her experience as a whole.

Belize Days 5 & 6

Belize is full of ornaments. Mayan symbols and philosophy, orchids and their faces, jewelry-like fruit hanging from trees, blooms, and conch shells. I really love orchids when they are found in the wild. Every time one presented itself on this trip, it felt like a cue. A sign. A signal.

Coffee roasted and grown at The Hidden Valley Inn. Typical morning beverages. 
Mango, guava, coffee, water. Boom

 Pork "Pipil" tacos. Pipil is pork that has been roasted underground for a whole day 
until it melts in your mouth

 Organic farm at the Ka'ana boutique hotel

A beautiful stop in the jungle. Homemade food right by the river. The grandmother of the cook there is really into plants and animals so the garden is fantastic and I got to hang with baby ducks.

A platform in the middle of the jungle. I imagined a yoga retreat or music performance here.

The Mayans use corn as the base for a lot of their foods. I like how the Ka'ana used corn as the base for the sweet corn colada. A spin on a piña colada.

Guatemalan textiles

Good design

Mayan embellishments

A very typical Belizean soup. Split pea and pig tail. I ate this with a jalapeño infused tequila cocktail. Needed the spice!

 A peaceful room at Ka'ana.

Mahogany is a native tree in Belize. To see mahogany used everywhere was special. The British loggers came and benefited from this. Today, there is a specific limit to how much you can cut to keep the practice sustainable. There are also teak and cedar forests as well.

 A typical meat pie. Kind of life chili inside.

Plantain chips perfectly salted from the side of the road

 Mamey fruit. The texture is similar to avocado...the taste is in between papaya and mango.

Belize Diary Entry #2

"Hol Chan" , Little Cut, the coral reef where we snorkeled

Mineral rich red soil roads take us to more paradise lands

Belize it: Days 3 & 4


The magic lies in the people and nature here in Belize. With English as a main language, I can be funny and also understand the local humor. I've asked tons of questions on what locals eat and compared that food with what I've been served. I've come up with some really interesting conclusions which I'll post on my last post on Belize to come later.

I've become fast friends with much of the staff and nature guides at the place where I'm currently staying - The Hidden Valley Inn in the Pine Ridge Reserve. It's absolutely stunning. It's located on miles of jungle mixed with pine trees and waterfalls. The food that has made me the happiest has actually been in what's also the freshest. I've been amazed at all the juices, so I'll include a few pics of those. A coconut cake with a fine texture and toasted flavor, and some fish dishes with subtle sauces. The fish is so fresh here and lobster season just started so I've been mainly ordering in that direction. The disappointment has been in their lack of using the local and fresh ingredients in a more healthy way. Or using something like orange Fanta soda to make a orange reduction sauce for a dessert. Lots of condensed milk (where I think they should be using their delicious coconut milk) even though they have access to dairy from the Mennonite community who farm here and provide the country with lots of products. I've been endlessly fascinated with the history here and the blending of cultures.

Mountain Pine Ridge in the Cayo District of Belize

 A "Soursop", Guanabana, shake and an insanely good pineapple and lime juice

I'm off to Belize City today for the launch party of "Flavors of Belize." On the way, I'll be stopping in villages and hopefully getting my hands on some of "recado" or "anchiote" which, all the locals say is used to spice and season all the meat and fish with. Here's hopin!

The Victoria House on the island of San Pedro

One of many waterfalls in the nature preserve in Mountain Pine Ridge

"Xunantunich", Mayan ruins

Text and photos: Simone Rubi

Belize Diary Entry #1

Trail of Crumbs was invited by the folks behind the cookbook, Flavors of Belize to visit and experience the eponymous country. My twin sister and TofC contributor, Simone Rubi, is currently in Belize for one week reporting on the very best the country has to offer. Here is her first post!

A photo of the Belize River taken from the cockpit of our plane

BELIZE IT : Days 1 & 2

I'm here because of a book called "Flavors of Belize." The book is the first comprehensive cookbook to come from Belize, a country that has a lot of us curious. I can count on one hand the number of people I know that have been here. Let's face it, it's a mystery to most of us in the States. We know about the coral reef and the islander vibes. That's about it.

So the team that have published and created this book, decided to fly in two American bloggers for one week. The goal is to show us what this country is really about...through food and nature. I'm incredibly happy to be one of those bloggers..

I'm going to be posting a diary of my experience here on TofC for the next week. At the end, I will post a more comprehensive round-up of my entire trip.

Ok, here goes.

Belize City & San Pedro (Ambergris Caye):

When Kathryn from Cookie & Kate and I landed, we were offered a very traditional lunch which always includes either rice and beans or, beans and rice. Major difference there. Rice and beans are stewed together in the same pot. Beans and rice is white rice with stewed beans and the rice is always cooked with coconut milk. Our hosts Tanya, Rachael, and family, all had different faves. Here, I enjoyed rice and beans with "shake and bake" chicken (the small local hole-in-the-wall's own recipe) with plantains and the best local beer called "Belikin." The beer was delicious and crisp.

Every meal is accompanied with a Habanero hot sauce. "Marie Sharp's" is the biggest supplier and has a carrot base

Habañero peppers at the local market

Rice and beans (not to be confused with beans and rice mind you) at the local market

The boat ride to San Pedro

The smallest island - I wanna live there for a month

Local boy in a rad purple polo

5 year old salesgirl

Our first morning on the beach - what a vibe!

Breakfast: Fry jacks, a fried bread made with flour, shortening, and water., with beans (always on the plates here). I really want to do a version of Fry Jacks with lime zest and cottage cheese instead of shortening. Marie Sharp's hot sauce also always present. Delish.

To be continued...



Text & photos: Simone Rubi