See—and Taste—Why Foodies Can’t Get Enough of Belize
Forget Japan, France, and Italy — Belize is vying for a spot on the list of the world’s best culinary destinations. And many foodies are starting to recognize that this small Caribbean nation actually makes an intriguing point.
The English who colonized Belize might not be known for their culinary prowess, but the compelling mix of cultures that make up Belize’s population have combined together to offer an intriguing approach to dining. Combine that with the abundance of the Caribbean’s waters, and you’re left with a culinary destination that’s worth pursuing.
Here are some standout meals well worth your time.
Tamales – This delicacy made its way to Belize from neighboring Mexico, but the typical Belizean makes one fundamental change — the use of plantain leaves rather than traditional corn husks. But the combination of buttery masa wrapped around vegetables and meat is just as delicious.
Marie Sharp hot sauce — It may not be a dish in and of itself, but it’s an essential on practically every Belizean’s dinner table. Marie Sharp offers 16 different flavors of hot sauce which are produced in the fertile foothills of the Maya Mountains in Stann Creek Valley, Stann Creek.
Chimole — Locals call this “black dinner” due to the darkness of the broth, it’s actually made from chicken, achiote paste, and boiled egg. It’s a unique flavor but one that visitors have a habit of falling in love with.
Lobster — While it may be prepared any number of ways, lobster season is such an important time in Belize that everyone who visits and is able to needs to try it. Placencia’s Lobsterfest in summer is a celebration of the opening of lobster season, and of all the delicacies that can be made with the king of crustaceans.
Conch fritters — While we can’t suggest just one way to eat lobster, it’s impossible to stress how delicious conch fritters are. Conch season is from October into June, and these fritters find the perfect balance between spice and fried decadence.
Ceviche — Countries throughout Latin America are each proud to have their own variation on the Peruvian seafood classic, and Belize is no different. When in season, Belizeans have a tendency to make conch a central component of this citrus-cooked dish.
Salbutes — One of Belize’s more popular takes on street food, these fried tortillas are stuffed with vegetables and chicken and are often accompanied with a healthy dollop of hot sauce.