Food Glorious Food! Unbelizeable Eats in Belize

Took  a walk north yesterday.  started out with one of my FAV things to eat in Belize, the “Bob Marley Burger” at Legends.  Its an incredible black bean burger, and i ordered the cajun fries with it.  YUMMMMM

And then, we walked north to Palapa Bar and Grill for some cocktails.  A great place, run by GREAT people.  The PERFECT location for a rehearsal dinner or bachelor/bachelorette party.

From the Belize Tourism Boards website…FOOD!

Food

The eclectic fusion of nationalities in Belize can also be seen in the country’s diverse cuisine. From seafood to traditional home cooking, the fare enjoyed in Belize is varied enough to satisfy even the most discerning palate.

Traditional Cuisine:
The staple of Belizean cuisine is the classic rice and beans of white rice and red kidney beans. It is important to note that the difference between ‘rice and beans’ and ‘beans and rice’ is that ‘Rice and beans’ refers to the two being cooked together in coconut milk. On the other hand, ‘beans and rice’ refers to the dishes being cooked and served separately. A truly authentic Belizean dinner would pair either of these varieties with stewed or fried chicken, beef or fish.

Stewed Chicken is one of the most traditional Belizean dishes, and one that every visitor should experience. The secret to this delectable dish is to brown the chicken that’s been rubbed with an anato paste called “recado” and sprinkled with salt, pepper and garlic before adding water, a dash of vinegar and chopped onions and sweet peppers. This method helps to bring out the greatest flavor. Traditionally, the stewed chicken is accompanied by rice and beans, potato salad and fried ripe plantains.

Cultural Favorites:
One Garifuna favorite in Belize is serre la sus. This rich and tasty soup contains fish lightly simmered in coconut milk with onions and spices and served with a mixture of beaten, boiled green and ripe plantains and wafers of cassava bread. Several Belizean dishes also expertly combine flavors from Mestizo, Spanish and Maya cultures such as, Chicken Escabeche with corn tortillas. This meal is a spicy combination of chicken smothered with onions in a base of vinegar, peppers and other spices. The fresh tortillas corn tortillas that complement the dish are prepared with a mixture of ground whole corn with white lime and water.

Seafood Lovers:
Due to Belize’s excellent geographical location, the seafood is plentiful, of high quality and available almost anywhere in the country. Conch, shrimp, squid, red snapper and grouper are just a few of the seafood selections found on Belizean menus; with fish being the most common and lobster the most celebrated.  There are Lobsterfests on several islands and coastal towns at the beginning of Lobster season in June with lobster prepared in every imaginable manner.

Gourmet Flavors:
Traditional meals are always appreciated, but when your taste buds yearn for the exotic, several hotels and restaurants have successfully turned traditional Belizean staples into gourmet masterpieces.  The annual Taste of Belize competition is growing in popularity with award-winning Belizean chefs eager to take you on a gastronomical adventure. The blending of the natural, organic and exotic by the Belizean gourmet will tease your senses and highlight your Belizean adventure.

Health Watchers:
Fresh fruits and local vegetables are plentiful all year round. May and June is “mango season” wwith over 20 varieties available.  Other tropical delights such as water melons, pineapples and cantaloupes, green plums and craboo are a must try for your palette. Cho Cho and calaloo, are local varieties of squash and spinach, adding to a colorful experience on your visit ot the local markets.

And for those hot day, try fresh coconut water straight from the tree served with a quick machete slash to open the nut and insert a straw!

So as your criss cross the country allow ample time in your itinerary for eating!  To truly take advantage of the wide spectrum of tastes Belize has to offer, experience Belizean cuisine first-hand at local eateries and food stands.