Normally, I am not really a beach person. As my planned vacation to Yucatán takes place, I am thinking of also including Caye Caulker in Belize as a little side trip, a sort of vacation from my vacation so to speak. Why on earth would I be interested in knocking around on a Caribbean island? Especially when there’s nothing of any archeological import to be found there. I don’t particularly like to swim, snorkel, or dive: Hell, I don’t even like wearing shorts.
The answer goes back to my last trip. Throughout Eastern Guatemala, there was one condiment that was de rigeur on every restaurant table. It was a bottle of Marie Sharp’s Hot Habanero Pepper Sauce. Now I have always been partial to habañero (aka Scotch Bonnet) chiles, ever since my 1975 trip to Yucatán. Until I encountered those Marie Sharp’s sauces, with their motto “Proud Products of Belize,” I was contented with the El Yucateco Salsas de Chile Habañero, which came on hot and fierce, and maybe a little raw. What fascinated me about the Marie Sharp’s product was that it had the heat, but also the sweetness of carrots. How did she do it?
Mind you, I still like El Yucateco, but Marie has won me over.
Now, how does that translate me wanting to spend a few days on an island off the coast of Belize? When I went to Guatemala, I was intrigued by the cultural mix at the port of Livingston: Maya, Garifuna, etc. I thought it would be fun after tromping through miles of Maya ruins in the jungle to sit under a palapa with a cool drink (perhaps a Belikin beer) and a good book. And available to me would be the best of Maya and Caribbean cooking. That sounds like a culinarily and culturally interesting diversion.
Marie Sharp’s manufacturing complex is actually by Stann’s Creek near Dangriga in Southern Belize, but that’s a tad too jungly for me.
From Chetumal in Mexico, I could take a quick boat ride to Caye (that’s pronounced KEY in Belize) Caulker and pass through customs at Ambergris Caye. So I might very well BZ happy there.