One of the things we look forward to on holiday, is the food, fresh and nurishing. For all of you English speakers who want to visit Central America, there is one country where you can get by with no language barrier, Belize. It is becoming a destination for sustainable-tourism, but still in small numbers. Besides Coppola being associated with film, the family also makes amazing wine from Northern California. So their move with organic food straight from the properties’ large organic gardens at The Coppola Resorts in Belize is the next step to adding cuisine from the family clan.
You can spend your entire vacation, or a short stay a before you go off to explore, at one of their two properties Turtle Inn and Blancaneaux Lodge, both offer organic food straight from the garden. While the Lodge first opened in 1993, Francis Ford Coppola had the challenge of making an organic, self-sustainable garden in the middle of the jungle. The garden produces exotic vegetables and fruit along with some traditional year round; but the farmer advises the chef on a daily basis what to prepare at Montagna and Guatemaltecqua, two of the restaurants set at Blancaneaux’s. While some dishes are inspired by Francis’s favourite meals, get into the mood of your Central America adventure with the traditional Guatemalan cuisine from the chefs.
For fresh seafood and shellfish sourced from local offshore fertile reefs visit Turtle Inn, located in Placencia by the sea, There is authentic Belizean fare featuring delicious regional delicacies along with Balinese-inspired grilled seafood on the beach. The menu varies daily based on what’s fresh, along with being yummy, Turtle Inn offers a variety locally produced food.
One of the reasons why I’m a pescetarian (and not veggie), I love ceviche! Here is a recipe to bring a flavour from the Coppola Resorts to your kitchen:
Courtesy of Blancaneaux Lodge’s Guatemaltecqua Restaurant
- 1 lb. Shrimp
- 1 lb. Organic Tomato, diced
- 1 lb. Organic Onion, diced
- 1 cup Lime Juice
- 2.oz Cilantro
- Salt and Pepper to taste
Cut shrimp in chunks, add onion and tomato and mix together with lime juice in a bowl. Season with salt and black pepper, to taste, add chopped cilantro and hot sauce, if desired. Cover and let sit in the refrigerator for 20 to 30 minutes to marinate. Serve with crispy corn tortilla chips and enjoy!