Our theme for the day was TASTE. We started off with a tour of the market in San Ignacio. Minor was our tour and chef, we purchased vegetables and spices to use for our cooking class. And when we didn't have an herb, he just went outside and harvested the Chay
a!THE KITCHEN
After the market, we joined the kitchen staff to create Belizean Cuisine for lunch,
the menu:
- Salbutes
- Fish Empanades
- Cilantro Slaw
- Bollitos de Chaya
- Escabeche
- Picado
The Bollitos were steamed in banana plant leaves that we 
also took from the groups of the resort. The staff at the Maya Mountain Resort made this a VERY memorable day. And the food, tasted fantastic.
Janice, Val and Melinda rolling bollitos.
also took from the groups of the resort. The staff at the Maya Mountain Resort made this a VERY memorable day. And the food, tasted fantastic.Janice, Val and Melinda rolling bollitos.
