The University of South Florida’s culinary programs recognize a thriving travel trend when they see it, and if you consider yourself a gourmand, you may not even realize that you’re participating in a delicious type of travel. Food tourism is hot!
Not only do folks who love to sample the cuisines of other nations benefit from their adventures, but those who once prioritized monuments and museums on their itineraries are now letting their appetites weigh in on destinations. According to the World Food Travel Association (WFTA), “80% of travelers research food and drink options while traveling to a new destination,” and 53% of them call themselves “culinary travelers.”
You don’t have to fly to the other side of the world to get your food fixes. There’s a place close to home that serves cuisine representing a long list of cultures: Belize. You’ll be delighted to learn that you can sample Mestizo, Chinese, Garifuna, Maya, Creole, East Indian, Lebanese and Mennonite cuisine all within a nation around the size of Vermont, and if you grab recreational activities, you won’t gain a pound.
But “Man does not live by bread alone,” says the Book of Matthew
Travelers want more from an overseas getaway than a full plate—especially when the destination is the Caribbean rim. How would you feel about relaxing on an adults-only island off Belize’s coast where every aquatic pursuit known to man is available and the food is world-class? Coco Plum Island Resort, hungry traveler, has it all, from unprecedented privacy to superior, friendly service, and guests flock to this small sanctuary composed of just 18 cabanas in droves.
Most opt for Coco Plum’s All Inclusive Snorkel Package because it includes cozy digs, amenities, and fine dining. As a foodie who would travel to the ends of the earth for fabulous cuisine, you’ll appreciate Coco Palms Restaurant’s head chef, Ms. Jude, and her talented team, and indoor and outdoor venues deliver on the atmosphere. Further, the kitchen crew is happy to accommodate guest food restrictions and dietary preferences.
What’s on the menu?
Homestyle delights inspired by Garifuna, Maya, and Mestizo cookery plus Caribbean influences that include made-to-order dishes like roasted cho-cho soup, spicy jerk chicken, Caribbean grilled lobster, conch steak, seafood pasta, fish and chicken tostadas, tamales, and perennial favorite sere, a Garifuna soup of fish fillets, shrimp, and conch in creamy coconut milk.
Breakfasts include guest favorites, tropical fruit, eggs, bacon, sausage, French toast, plus traditional fried jacks, and journey cakes. Every ingredient comes fresh from the sea or small mainland farms. For gourmands as fastidious about their libations as they are about their cuisine, master mixologists prepare awesome cocktails.
See what’s on the menu for yourself and don’t be surprised if your taste buds do a happy dance in anticipation of your visit. Best of all, you can indulge your palate without guilt thanks to Coco Plum’s onsite activities that are so diverse, that you wouldn’t be the first guest to ask for extra desserts!
