Cayo Scoop! The Ecology of Cayo Culture

The Flavors of Belize team represented well in Washington D.C.  Chef Sean Kuylen, Tanya McNab, and Romy Haylock promoted Belize and our favorite cookbook at the Passport Belize Expo.  Well done!  

"Mission accomplished!  To assault all the senses possible through smell, sight, taste, literature and umami then to knock them dead with our passionate description of the inspiration and history of our cuisine.  That coupled with our bold Belizean personalities was enough to left the interviewer with her mouth wide open!  In the words of the ambassador 'Belize, a small country with a huge footprint!'"

More publicity pictures.

The Flavors of Belize had their launch party, and Olivera Rusu was there to take some spectacular pictures.  Looks like Tanya McNab's dream has become a smashing success.  Congratulations to all involved.

"The final product is just amazing.  The finesse of the book, the quality of editing, the way the recipes are explained… everything is perfect!  Tanya McNab is well known for her attention to details and she did this project perfect!  The entire team was amazing and so much fun!"

You can purchase Flavors of Belize online, or see some of the recipes at: http://www.flavorsofbelize.com/

The Flavors of Belize cookbook was the subject of Larry Waight's recent interview with Tanya McNab.  The interview is a great read, as is the book.

"The fascinating thing about Belizean cuisine is that we are able to pull influences from all over the world, while still being able to call it our own and stand apart from all of them.  Due to Belize’s rich history of welcoming so many immigrants from across the globe, our country, culture, and inevitably our cuisine has become a fusion of these many different influences and that is what makes it so special.  We have dishes that can blend the curry brought here by the Indians with chocolate, a staple of the Maya for a dish that is a hint at both cultures but so different that it’s in a category all on it’s own.  We don’t realize how lucky we are to enjoy good food almost everyday with such ease and inexpensively at that."