Okay, so this might not be too wordless. I’ve got a few things to say about another fun day in Central America with a great group of travel bloggers.
We woke up to much appreciated sunshine this morning at the Inn at Robert’s Grove (yesterday was overcast and wet — which didn’t really matter, since we were in the water much of the day) and then drove northwest about three hours (in a tightly packed van, I must say) inland to the Cayo District, specifically just outside San Ignacio at the ultra 
gorgeous and upscale Ka’ana Boutique Resort. With just 15 rooms, an intimate spa, infinity pool and brand-new gourmet chef, this property is sophisticated and sleek — definitely for discerning travelers.
This afternoon we trekked to the Xunantunich Maya site and climbed a temple that dates back to 600 A.D. for 360-degree views of the Cayo District countryside and Guatemala — just 1.5 miles away.
I’ll detail more about our adventures and lodging in the coming weeks, here and on Uptake’s Lodging blog, but for now, I’ve got to clean up and get ready for dinner with the crew, prepared by Ka’ana’s new Chef Sean Kuylen, who focuses on infusing gourmet dishes with traditional Belizean flavors and ingredients, using produce from the hotel’s organic garden. So, I leave you with a shot of a hibiscus on the property. (See, lots o’ words for Wordless Wednesday.)
The words are welcome–glad to have an insight into your trip. Gorgeous flower, too!
I love how pink this flower is. We drank juice made from hibiscus leaves in West Africa. Is that something they also drink in Belize?
Jennifer – I know there were some cocktails that had hibiscus flavoring in them, but not sure if hibiscus juice is something residents drink regularly.