Nothing tastes more like the Caribbean than coconut rice and fresh fish. When we visited Belize coconut rice and beans were our constant companions. If you feel like bringing some exotic flavors to your rice dish, this recipe is for you! It’s super easy to prepare and will add a mild coconut flavor!
The food culture in Belize is one of the most diverse in Central America. There are influences from Maya, Creole, Mestizo, and Garifuna cultures. The food is fresh and flavorful. There are many things to do in Belize, but one of the best things is to eat!
The diverse food culture in Belize provides an interesting look into the various influences that have shaped Central American cuisine. From Maya traditions to Creole masters, there’s something for everyone here! One way to enjoy this rich tapestry of flavors is by taking a cooking class!
Beans are a dietary staple in Belize, and are used in a variety of dishes. While Belizeans typically eat black or red beans, there are also a number of other bean varieties that are popular in the country.
Menu of the sea
If you love seafood, then Belize is definitely the place for you. The country’s coastlines are teeming with fresh seafood. From lobster and crab to conch and snapper, you’ll be spoiled for choice when it comes to seafood in Belize. And if you’re looking for a truly unique Belizean culinary experience, be sure to try hudut – a traditional Garifuna dish made with coconut milk, fish, and plantains. Yum!
One of the most iconic staples in Belize is Mary Sharp sauce. This delicious sauce is made with a variety of spices and herbs, and goes great with anything from fish to chicken!
Beans are a typical side dish all over Central and South America. A side of beans accompanies almost any meal from breakfast to dinner. As you traveled across the countries, you might have noticed that the preparation is specific to the countries.
We got our first taste of Ceviche in Peru. We couldn’t believe that fish was supposed to be “cooked” without heat. Back then we blamed our confusion to our poor Spanish skills. We encountered ceviche once more in Chile and Colombia and learned how to prepare it. Ceviche quickly became one of our favorite travel foods.