Posted: Friday, May 14, 2021. 7:21 am CST.
Belize is a small country in Central America bordering Mexico, Guatemala, and the Caribbean, so its diverse demographic provides a mix of foods that are stewed, wrapped, fried, fried, and never lost their flavor. Although the country is home to only 400,000 people, who are known for their love to play at the casino’s real money platform PlayAmo, it can surely rival its larger neighbors for taste, especially these staples of Belize.
Belize rice and beans are usually cooked with coconut milk, Recados (coloring), and spices like cilantro and parsley. The best place to sample this dish is at your grandmother’s house from Belize, but if you can’t get along with a local, head to Elvi’s Kitchen in San Pedro. Elvia Staines, affectionately known as Dona Elvia, opened the restaurant 39 years ago as a take-out shop. It has since grown into a Belizean establishment with a weekly Mayan buffet and incredibly savory and sweet rice and beans.
This traditional Garifuna dish is made with Fufu banana puree and coconut stew. It is served in almost every restaurant in the small town, but if you want to taste it affordable and authentic, visit Tuáni Garifuna. About 32 km from Dangriga in Hopkins, Tina’s Kitchen also serves traditional hudut and other delicious dishes such as roast bass and braised pork.
Unlike Mexican tamales, Belizean tamales are wrapped in plantain leaves rather than corn husks. Seasoned chicken or pork is wrapped in corn dough and then steamed in banana or plantain leaves. This Mayan staple has served for thousands of years, and the recipe varies by manufacturer. Some prefer chicken on the bone, lots of sauce (called discard), and picnic spices. Ask anyone where to taste this snack with their hands and they will answer that “Martha’s Guest House and Restaurant” in San Ignacio.
These deep-fried, triangular-shaped pieces of dough are usually eaten for breakfast along with fried beans and sausage, or as an afternoon snack. At Caye Caulker, Errolyns House of Fry Jacks infuses the savory dough with ingredients like roasted beans, cheese, and scrambled eggs.
Traditionally, Cochinita Pibil was buried in a pit with a fire at the bottom for roasting pork. Today, the meat is marinated in achiote and orange, then wrapped in a banana leaf and cooked over low heat. This famous Belizean dish is served with rice, beans, pickled onions, and corn tortillas – if you’re in the mood for tacos.
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