Exploring the unique cuisine (and caves!) of Belize at Ka’ana

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Xunantunich ruins in the Cayo District of Belize

What seems like ages ago, I traveled to Western Belize to report on the cuisine, caves, and culture of the region for Wandermelon.com. We hiked through ruins, spelunked in ancient burial sites, rode across local farms, and ate (and ate and ate!) to get a sense of the unique fusion that exists in the Cayo district.  Here’s the full story, and a couple shots to whet your whistle.

Garifunos sere, a West African dish made with local white fish, prawns, coconut milk, and plantains

Collen Clark of Travel + Leisure and I did warrior yoga on the steps of Xunantunich

One Response to “Exploring the unique cuisine (and caves!) of Belize at Ka’ana”

  1. Rob McClelland

    Krista, you probably don’t remember me but we sat next to each other traveling home from Belize in march. I am the pastor who was returning from a mission trip there with my group I was so excited to see you on top chef masters this season. What an amazing job. Congratulations! Your insight was great

    If you are still interested in joining us in a trip to belize I the future, we would be honored to have you join our mission team.
    If you are ever in Texas, please let me know and I will take you to dinner with my family. Take care and God bless.

    Reply

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