For most, the mention of Belizean cuisine conjures up thoughts of the ever-popular rice and beans and maybe even a plate of fluffy, golden fry jacks. But at Hidden Valley Wilderness Lodge—the luxurious eco-retreat almost quite literally hidden away inside Mountain Pine Ridge—the phrase “quintessentially Belizean” takes on a whole new form. The Caribbean Culture + Lifestyle team recently had the chance to spend three dreamy days at Hidden Valley. In between vigorous hikes, waterfalls, and picnics, we got to experience (and taste) the world-class culinary experiences that the lodge has to offer firsthand. Here’s a full recap.
Luxury in the Heart of Nature
Hidden Valley went above and beyond to ensure that we and all other guests felt right at home. Although, it isn’t a difficult task considering just how soothing and serene the lodge is. Surrounded by the lush greenery of the property’s 7,200 acres of wilderness, it’s easy to fall into a state of detached bliss—far removed from the buzz of Belize’s cities and towns. With lemongrass tea and cold towels in hand, we got the chance to explore the lodge’s thoughtfully designed grounds. At the center, the main lobby exudes the vibe and ambiance of a log cabin–cozy, warm, and welcoming.
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- Breakfast on the porch of the Estate Cottage
Just as cozy was the Estate Cottage that we were lucky enough to spend two nights in. Boasting touches of old-world charm as well as modern luxury, this spacious cottage features a screened-in porch, complete with hammocks, tables, and chairs should you wish to enjoy some crisp Pine Ridge air. Inside, a fireplace bids welcome (because this area of Belize actually does get chilly in the Winter). Beyond the plush bed and the open seating area though, the standout of this room type is undoubtedly the outdoor waterfall shower.
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- Views from the Fire Tower at Hidden Valley Wilderness Lodge
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- The Valley View Villa’s Screened Porch
We also enjoyed a glimpse of the other rooms available on the property. They range from cozy Garden Cottages to sprawling Valley View Villas, complete with a private plunge pool. Meanwhile, the newly built fire tower room grants guests amazing panoramic views of the surrounding valley.
Heart Pumping Hikes
In addition to next-level luxury in the heart of nature, guests at Hidden Valley can also enjoy 90+ miles of gorgeous hiking trails. We got the chance to explore quite a few, including Butterfly Falls, whose wooden bridges and rushing creeks can make anyone feel like they’re Indiana Jones. We also got to witness the majestic (and extremely tall) Tiger Creek Falls. After, we were treated to a delectable picnic lunch beside a rushing waterfall at Secret Pool to end it all off.
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- Butterfly Falls
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- Photos by Caribbean Culture + Lifestyle
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- A rare orange breasted falcon spotted on our hike
The pièce de résistance of our stay, though, was the culinary experience curated by some of Belize’s most talented chefs.
Cooking Classes & 10-Course Meals
Culture and cuisine come together in a unique and enchanting way at Hidden Valley Wilderness Lodge. Their two onsite restaurants, Slate and Sap, are helmed by famed Belizean Chef Sean Kuylen.
In addition to Slate and Sap, there is also La Cocinita, the setting for onsite cooking classes. On our first night, though, La Concinita was transformed into the beautiful setting for a private chef tasting. The 10-course meal was truly a culinary journey, featuring an impressive array of dishes. It began with a light bite : Chaya dip serviced with tortilla chips, followed by a watermelon salad topped with braised pork belly. The main courses included pork relleno and a tilapia dish. For dessert, there was a decadent s’mores cocktail and a corn crème brûlée. The best part? Every dish was made using “hyper-local” ingredients, mostly from the nearby village of San Antonio. Though elevated, the food we ate during our 10-course meal was undoubtedly, and unmistakeably Belizean.
It’s also at La Cocinita that we got the chance to get hands-on with learning about all things traditional cooking—from the life-cycle of maize to prepping and making tortillas—all under the guidance of the lodge’s skilled Belizean chefs.
Finally, we got to enjoy the local delicacy that is pibil. Slow-cooked for more than 24 hours, the pork meat was used to make delicious pork tacos for a night that, combined with a special blessing by a Maya H-men made for an extra captivating end to an already memorable stay.
