My little yellow cottage
Morning turned to afternoon before I could lift my weary head from my makeshift pillow.
Flying to this tiny gem from Portland, Oregon had been a relatively easy task, with well-timed connections, friendly neighbors and ease thru customs. The Chaa Creek van was waiting outside, met by Ricky a seasoned member of the lodges ever knowledgeable staff. As always, the two-hour drive thru the changing terrain was filled with stories and lore of the Maya, the wild life and more. I arrived at the lodge in the dark, it was black coffee dark. My cottage was a ways from the lodge, up and around thru the deep espresso forest.
Dropping my bags off, Ricky kindly brought me back to the resort for Dinner and greetings. Famished from a day of little nutrition, I ordered the 5 course meal. The ‘tasting’ a handmade tortilla with humus, had a buttery texture that balanced beautifully with the crisp corn tortilla. A round of warm coconut bread followed with a shredded cucumber salad drizzled with a bright honey lime dressing. Nicely pan fried grouper was served with coco (a starchy root vegetable with a creamy texture), and sautéed chaya (similar to spinach). For dessert a traditional Spanish Tres Leche cake (three milk) was served with cinnamon. Lighter and less sweet than any Tres Leche cake I have had the opportunity to enjoy. From empty to full in less than an hour. And, just as I had remembered from my last visit, the menu was beautifully presented with fresh clean flavors and just a hint of Belizean spice.
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