Belizean Food

  • Search

  • Categories

  • Date Range

Corn – A staple on Belizean Tables!

From simple corn tortillas to tamales and tamalitos, we love corn. We even consume it in traditional drinks such as atole and pozole. Not only is corn a staple in the Belizean diet, but its cultural significance is a major source of pride.

Read more
Chamoyadas: Satisfying those sweet and spicy taste buds!

Be it breakfast, lunch or dinner, we always want more for our food. In fact, even our snacks are EXTRA. One of my favorites that has that explosive taste is the Chamoyada – a sweet and spicy blended fruit and ice concoction topped with more seasonal fruit and spices.

Read more
A Taste of Nature: Gaïa Riverlodge serves up fresh eats

Every meal we ate at Gaïa during our three-night stay was full of flavor and bright with fresh vegetables and fruits. From a platter of fresh fruit to start off breakfast, with a side of gorgeous, fresh-squeezed orange juice, to some of the crunchiest, tastiest sautéed vegetables accompanying our meats and starches, we were in foodie heaven.

Read more
Sweet Oranges are a Belizean Pride!

Along the Hummingbird Highway and through the Southern Highway, lies an area called the Stann Creek Valley. Nestled between breathtaking mountainous terrains, this patch of land is known to be the most fertile in the country. It is here that you find the heart of one of Belize’s main contributors to the agriculture industry, the citrus farms.

Read more
Making Tamales: It’s a family affair

Growing up in a Mestizo household, these pockets of masa filled with chicken, k’ol and some veggies were a favorite for many special occasions, from birthdays to New Year’s parties.

Read more
Sweet Potato Pudding – an unexpected treat for the holidays!

Possibly my favorite treat, especially around the holidays, is the Sweet Potato Pudding. Ground sweet potatoes (purple skinned with starchy white flesh), freshly grated ginger, some thick, creamy coconut milk, and brown sugar to enhance the sweet potato are all mixed and placed in a pan to bake till it’s a gorgeous dark hue.

Read more
Lobster and Conch – Seasonal Eating Assures Sustainability

Responsible tourism means being “in the know” when it comes to dining out or purchasing product from a local fisherman. If you are offered lobster or conch when it is out of season, your refusal to purchase it helps to discourage illegal fishing while ensuring productive harvests in the future.

Read more
MENU