Belizean Food

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Cassava Bread- A Garifuna Staple

My Beautiful Belize recently had the unique opportunity to visit Sabal’s Cassava Farm as part of the 2019 Belize Tourism Board media familiarization trip on the southeast coast of Belize. Located at mile three on the Hummingbird Highway, right outside of Dangriga Town, this family-owned business has been operating since 1987 and produces cassava bread, starch, juice, and other deliciousness.

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Tasting my first Boil Up

I’ll be honest; when I wrote down my list of foods to try out, I legitimately was dreading the thought of Boil Up. Individually, each ground food is not my favorite. All-together, talk about overdose of least favorites. Then throw in fish? And dumplings (or boiled cake). Talk about nothing I would ever order for myself because of pre-conceived notions and experiences.

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Pumpkin Sweets – Dulce de Calabaza

Stewed pumpkin sweet – this succulent treat is a combination of brown sugar and warm spices, stewed for a few hours, the brown sugar caramelizing into a syrup that’s full of flavors from cinnamon, star anise, allspice seeds, and of course, bits of the deliciously thick pumpkin flesh that falls apart throughout the cooking process. YUM!

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An island classic: Fisherman’s BBQ

‘What is fisherman’s BBQ?’ one may ask. It’s a medley of yummy seafood, basically whatever is caught during a day out at sea, grilled to perfection along with the Belizean holy trinity of vegetables – tomatoes, green peppers, and onion.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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