Belizean Cuisine

"You learn a lot about someone when you share a meal together." -Anthony Bourdain

One thing that I love about traveling to a new place is trying the local dishes. Specialties the people in the area love. Belizean cuisine is a vibrant mix of Mayan, Creole, Garifuna and other cultural influences. It's a delicious blend of tradition and fresh, local ingredients. Here are some of their key dishes. Seafood is also very prominent. 

Rice & Beans With Stew Chicken - Is a staple in Belizean households, this dish features seasoned stewed chicken served with rice and beans in coconut milk. It’s comforting, flavorful and a true taste of Belize. It was our first meal on the island and it was very good. 

Fry Jacks - Fluffy, deep-fried dough triangles often served at breakfast. Enjoyed with honey, jam or stuffed with savory fillings like eggs and beans for a satisfying start to the day. We all enjoyed these.

Ceviche - Belizean ceviche is a refreshing appetizer made with fresh shrimp, conch or fish. It's then marinated in lime juice with onions, cilantro and tomatoes. Alex fixed us ceviche as an afternoon snack. Made with conch and shrimp. 

Panades – These are Belize’s version of empanadas — fried corn pastries filled with fish, chicken or beans. Served with a spicy onion relish, they’re a popular snack among locals. We had these several different times filled with chicken and beans. 

Tamales - Belizean tamales are a comforting classic made from seasoned meat and masa, wrapped in banana leaves and steamed. The flavors are bold and hearty, offering a delicious bite of tradition. We had these with our Christmas Eve dinner. Which made us feel like we were at home. 

Hudut - A Garifuna specialty, Hudut is a fish stew cooked in a rich coconut broth and served with mashed plantains. It’s a flavorful dish that showcases Belize’s coastal bounty. We had this for dinner on our last night in Belize. It was full of lobster, conch, fish and shrimp. Very good. 

Salbutes – These are fried corn tortillas topped with shredded chicken, cabbage, tomatoes and avocado. Similar to the Mexican chalupa.

Chimole (Black Soup) - This savory soup gets its rich color and flavor from black recado (a spice blend), and is made with chicken, hard-boiled eggs and vegetables. It’s a hearty dish that’s popular in Creole households. We didn’t get to try this dish. 

Coconut Tarts - For a sweet treat, try coconut tarts — flaky pastry shells filled with sweetened grated coconut. These desserts are a staple in Belizean bakeries.

Belizean Rum Cake - Made with local rum, this moist and flavorful cake is a dessert that perfectly encapsulates the essence of Belize. I love rum cake, but I didn’t find any in Placencia.