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In a landmark ruling, a Belize Defense Force (BDF) soldier and a police officer have been found guilty of obstructing justice in the 2021 shooting death of BDF soldier Jessie Escobar. The verdict was delivered on November 12, 2025, in the Magistrate’s Court. BDF Private Ramon Alberto Alcoser and Police Corporal Juan Carlos Moralez were convicted of perverting the course of justice by providing false statements about the events of September 5, 2021, in Santa Familia, where Escobar was fatally shot. The Senior Magistrate determined that their accounts were inconsistent with the evidence, despite their claims of trauma and pressure. Director of Public Prosecutions Cheryl-Lynn Vidal, who led the prosecution, argued that the defendants deliberately misled investigators. The magistrate concurred, stating that their statements were fabricated and given while the events were still fresh. Both men were remanded to Belize Central Prison and are scheduled for sentencing on December 4. Defense attorney Marcel Cardona expressed shock at the verdict but respected the decision. Vidal emphasized the importance of the ruling, highlighting the need for accountability among law enforcement officers. The case underscores the critical role of evidence in ensuring justice, particularly in cases involving alleged misconduct by those in positions of authority.

Belize’s beloved meat pies have transcended their humble origins to become a cultural emblem, cherished not just for their savory flavor but for the deep sense of identity they evoke. Since their introduction in the 1980s by Dario Hernandez, these golden, flaky pastries have become a breakfast staple, weaving themselves into the fabric of Belizean life. For Belizeans living abroad, the meat pie is more than a meal—it’s a nostalgic connection to home.

Paul Lopez of News Five explores the enduring legacy of this iconic dish in a recent report. Whether packed in barrels for loved ones in the U.S. or carefully frozen for journeys as far as Australia, meat pies have become a symbol of cultural continuity. Vendors like Moe’s Pizza Pasta and Dario’s Meat Pie have perfected the art of preserving these delicacies for long-distance travel, ensuring they arrive as fresh as when they left the bakery.

Brent Hernandez, son of the late Dario Hernandez, reflects on the global reach of his father’s creation. ‘It’s not just food; it’s a piece of Belize,’ he says. The meat pie’s popularity has only grown over the decades, with bakeries churning out dozens daily to meet demand. Hernandez dreams of seeing Dario’s Meat Pies in the frozen-food aisles of international grocery stores, akin to Hot Pockets or Eggo waffles. Until then, the tradition of hand-delivering these pies to far-flung destinations remains a cherished practice among the Belizean diaspora, keeping the taste of home alive across the globe.

In a celebration of serenity and sensory indulgence, Doug and Myra Singh unveiled their latest venture, Zenses, a boutique resort on the tranquil shores of Caye Caulker, Belize. The grand opening, held this past weekend, brought together friends, families, and distinguished guests to mark the culmination of the Singhs’ vision for a unique island escape. Zenses, a harmonious blend of Zen philosophy and sensory experiences, promises to elevate the island’s hospitality scene. The resort features two pools, including a family-friendly option with slides and a mushroom waterfall, alongside a swim-up bar for adults. Guests can also indulge in culinary delights at two on-site restaurants: Tequila Sunrise, an over-the-water taco and tequila bar, and Plantains, a Caribbean-inspired rooftop restaurant offering panoramic views of the island. Despite a challenging year for Belize’s tourism industry, stakeholders remain optimistic. Area Representative Andre Perez highlighted the region’s strategic appeal and expressed confidence in a rebound. For the Singhs, Zenses represents not just a business venture but a testament to their passion for creating unforgettable experiences. With a team of talented Belizeans, they aim to offer world-class hospitality, complementing their earlier success with Blu Zen. Zenses is poised to cater to a diverse clientele, blending luxury with the laid-back charm of Caye Caulker.

Belize’s luxury hospitality sector has once again captured global attention, with four of its premier resorts being awarded the prestigious Michelin Keys in 2025. This accolade, akin to the Michelin Star in the culinary world, highlights exceptional accommodations worldwide. Leading the charge is Gaia River Lodge, which secured two Michelin Keys, while Copal Tree Lodge, Blancaneaux Lodge, and Thatch Caye each received one. This recognition underscores Belize’s growing reputation as a world-class destination. Reynaldo Malik Jr., President of the Belize Hotel Association, expressed immense pride, stating that these awards reflect the country’s unparalleled hospitality standards. The Michelin Guide, which evaluates properties based on design, service quality, community contribution, and other criteria, features 7,000 hotels globally, with only 2,400 earning Michelin Keys. Belize’s inclusion of ten hotels in the initial list, with four receiving keys, further solidifies its position on the global tourism map. Malik emphasized that this recognition is merit-based, reinforcing the integrity and prestige of the Michelin brand.