Belizean cuisine is a vibrant tapestry woven from the diverse threads of its history and people. Reflecting a rich blend of Maya, British, Spanish-American, African, Indigenous Caribbean, and Creole influences, Belize Food offers a unique and flavorful experience. From the hearty staples passed down through generations to the innovative creations of modern chefs, exploring Belizean dishes is a journey through the nation’s cultural heritage.
The Garifuna people, descendants of free Africans and Indigenous Arawak and Afro-Caribbeans, have significantly shaped Belizean food culture, contributing dishes like cassava bread, puddings, and refreshing drinks made from cassava. The ancient Maya civilization left a lasting culinary legacy, gifting Belize and the world with chocolate, tamales, and masa, the versatile corn dough that forms the base of many Belizean staples. Creole settlers brought their own culinary traditions, enriching the Belize food scene with rice and beans, flavorful soups, and the skillful use of spices. Adding to this rich mix is the incredible natural bounty of Belize, with the Caribbean Sea providing abundant seafood and the tropical climate yielding delicious fruits.
With such a diverse culinary landscape, deciding what to eat in Belize can be an exciting adventure. To guide your gastronomic journey, here are 23 of the best foods in Belize that you absolutely must try.
Conch Fritters
Conch Fritters: A Belizean seafood delicacy.
Given Belize’s prime location on the Caribbean Sea, bordering the second-largest barrier reef in the world, it’s no surprise that seafood is central to Belizean food. Conch fritters, a beloved dish throughout the Bahamas and the Caribbean islands, are also a quintessential Belize food experience.
Conch season in Belize runs from October to the end of June, making these months the ideal time to savor the freshest conch fritters. Skilled cooks prepare this Belizean appetizer by first tenderizing the conch, then dicing it finely and combining it with a flavorful mix of onions, garlic, peppers, and flour. Many Belizean recipes incorporate Belikin beer, the iconic local brew, into the batter, creating a light and airy texture. The batter is then formed into small patties and pan-fried to a golden crisp. Conch fritters are typically served hot with a spicy dipping sauce, often a creamy habanero aioli or a tangy pepper jelly, enhancing the savory flavor of the conch.
Rice and Beans
Belizean Rice and Beans: A Creole-inspired staple dish.
Rice and beans, a Creole-inspired dish, holds a cherished place as a staple across African, Caribbean, and Central American cuisines, and it is a cornerstone of Belizean food. This simple yet satisfying dish is a daily favorite in Belizean homes and restaurants alike.
Belizean rice and beans distinguishes itself with the use of fragrant coconut milk in the cooking process, infusing the grains and kidney beans with a subtle sweetness and creamy texture. It is often served as a side dish accompanying a variety of proteins, including chicken, pork, beef, shrimp, or even gibnut (paca), a large rodent considered a delicacy in Belize. The meat is typically seasoned with recado, a locally made spice blend that imparts a distinctive earthy and aromatic flavor. Completing this classic Belize food plate is often a scoop of creamy potato salad, offering a cool and tangy contrast to the rich rice and beans and spiced meat.
Habanero Sauce
Marie Sharp’s Habanero Pepper Sauce: The quintessential Belizean condiment.
Belizeans have a well-known love for spicy food, and hot sauce is an indispensable part of the Belize food experience. Marie Sharp’s Habanero Pepper sauces are ubiquitous on tables in homes and restaurants throughout Belize, a testament to their beloved flavor and quality.
Produced in Belize’s Stann Creek Valley, Marie Sharp’s products have become a national flavor icon. Unlike many mass-produced hot sauces, Marie Sharp’s sauces are not fermented, preserving the fresh and vibrant taste of the ingredients. Sharp uses fresh habanero peppers, along with fruits and vegetables, all cultivated on the company’s own farm, ensuring quality and freshness. While the original recipe features a carrot base, Marie Sharp’s diverse product line includes sauces infused with mango, green cactus, and even orange pulp, offering a range of heat levels and flavor profiles. Enjoy Marie Sharp’s sauce liberally with any Belize food you desire – eggs, grilled meats, burgers, or vegetables – to add a fiery kick and authentic Belizean zest to your meal.
Johnny Cakes
Johnny Cakes: A versatile Belizean breakfast bread.
Johnny cakes, a staple across many Caribbean cultures, are a comforting and versatile bread that holds a special place in Belizean food traditions, particularly as a breakfast item.
This biscuit-like bread, made with flour and coconut milk, is known for its portability and satisfying flavor. Historically, Johnny cakes were a practical food for travelers and workers throughout the Caribbean and Central America, earning them the alternative name “journey cakes”. Belizeans typically enjoy Johnny cakes hot, slathered generously with butter or marmalade for a simple breakfast treat. They are also frequently paired with eggs, sausage, or bacon for a more substantial morning meal. For lunch, Johnny cakes can be split open and filled with savory stewed chicken or beef, creating hearty and convenient sandwiches.
Chocolate
Cocoa Beans: The foundation of Belizean chocolate, rooted in Maya tradition.
Chocolate’s history in Belize is deeply intertwined with the ancient Maya civilization. The Maya were among the first to cultivate cacao beans, transforming them into a revered drink enjoyed by elites and used in sacred ceremonies. In the region that is now Belize, a significant Maya center, archaeological evidence indicates chocolate consumption as far back as 600 BCE, highlighting the long and rich history of chocolate in Belize food culture.
In a modern revival, 2007 marked the resurgence of artisanal chocolate-making in Belize with the establishment of Goss Chocolate and Ixacacao, the latter a venture spearheaded by a Maya family committed to preserving their heritage. These Belizean chocolate makers craft exquisite artisanal chocolates using locally sourced cacao beans, celebrating Belize’s cacao heritage.
Belizean Chocolate Bar: Artisanal and rich in flavor.
Ixacacao’s popular offerings include an 80 percent dark chocolate bar studded with crunchy cacao nibs and an intensely flavored dark chocolate coconut bar. Goss Chocolate produces a unique white chocolate bar made with fragrant vanilla beans and rich Belizean cacao butter. Once you experience the depth of flavor in artisanal Belizean chocolate, mass-produced alternatives pale in comparison. Seek out Belizean chocolate in gift shops and grocery stores throughout Belize City and other areas, and bring home a taste of Belizean food culture.
Cochinita Pibil
Cochinita Pibil: Slow-roasted pork, a Belizean feast.
Cochinita pibil, also known simply as pibil pork, is a highly favored Belizean food, deeply rooted in Maya culinary traditions. Traditionally, cochinita pibil is prepared by wrapping a whole pig in fragrant banana leaves and slow-roasting it in a pit dug in the ground, a communal cooking method often reserved for celebratory family feasts and special occasions. For home cooks, a more manageable approach involves using pork shoulder and an oven, achieving a similar depth of flavor.
The distinctive taste of cochinita pibil comes from achiote paste, made from the red seeds of annatto, a spice originating from the Maya region. The achiote paste is combined with pepper, allspice, cloves, and cinnamon to create a rich marinade that is generously rubbed into the pork. The pork marinates for two to three hours, allowing the flavors to penetrate the meat before it’s wrapped in banana leaves and baked until incredibly tender. Cochinita pibil is typically served with warm corn tortillas and, of course, Belize’s ubiquitous habanero pepper sauce, allowing diners to customize the heat level.
Belikin Beer
Belikin Beer: The national beer of Belize, a local favorite.
The Belize Brewing Company, established in 1969, proudly crafts Belikin beer exclusively in Belize, making it the undisputed national beer. The company’s slogan, “Onli Eena Belize” (Only in Belize), perfectly encapsulates the strong local loyalty and affection for this brew.
Belikin Traditional Stout, a flagship offering, is described by beer enthusiasts as a flavorful yet lighter-bodied version of a classic stout, with subtle hints of coffee and caramel. Belikin’s Traditional Recipe Beer, a popular lager, is brewed using a blend of Canadian Pilsner malt and German hops, resulting in a crisp and refreshing taste. During festive seasons and the annual Belizean Chocolate Festival, Belikin releases a special Chocolate Stout, brewed with locally sourced Belizean chocolate, a delightful fusion of Belize food and drink. Belikin beer is the perfect accompaniment to cochinita pibil or any other Belizean dish, enhancing the overall dining experience.
Hudut
Hudut: A flavorful Garifuna fish stew with coconut milk.
Every culture boasts signature soups, and for the Garifuna people, descendants of indigenous Arawak and free Afro-Caribbeans, hudut is a culinary masterpiece. Hudut is a delicious and aromatic fish stew with a creamy coconut milk base, a staple of Garifuna Belize food.
The broth is infused with a medley of flavors from okra, fresh cilantro, oregano, garlic, and onions. The fish, typically red snapper, is first sautéed to enhance its flavor, then added to the fragrant coconut broth to simmer for about 20 minutes, allowing the flavors to meld beautifully. Hudut is traditionally served with fu-fu, a satisfying side dish made from boiled and mashed unripe and ripe plantains. The fu-fu can either be served alongside the soup or used to thicken the stew, adding another layer of texture and flavor to this iconic Belize food.
Cassava Pudding
Cassava pudding is a delectable Belizean dessert with Garifuna origins, showcasing the versatility of cassava in Belize food. This sweet treat is made by combining grated cassava with sugar, warming spices like ginger, nutmeg, and cinnamon, rich coconut milk, and eggs.
After baking, the pudding develops a smooth, glossy surface, earning it the playful nickname “plastic pudding” due to its appearance. Cassava pudding is a popular dessert found in cafes and restaurants throughout Belize, offering a taste of Garifuna culinary heritage and a sweet ending to a Belize food adventure.
Conch Chowder
Conch Chowder: A creamy and flavorful Belizean seafood soup.
For chowder enthusiasts, conch chowder is an absolute must-try Belizean food, particularly during conch season, which runs from October through June. This creamy and comforting soup showcases the delicate flavor of conch in a warming broth.
Tenderized and cubed conch is simmered in a base of evaporated milk and water, thickened with flour for a rich and creamy texture. The chowder is seasoned simply with pepper, salt, onions, and sometimes garlic and cilantro, allowing the natural flavor of the conch to shine. Some variations of conch chowder include taro root or potatoes for added heartiness, as well as sweet peppers, tomatoes, and okra, creating a more substantial and vegetable-rich soup.
Sahou
Sahou, sometimes spelled “sahau,” is a unique Garifuna beverage, often described as the Garifuna version of warm eggnog. This soothing and nourishing drink is not limited to holidays; Belizeans enjoy sahou for breakfast and throughout the day as a comforting refreshment, highlighting the everyday versatility of Belize food.
The Garifuna people cultivate cassava and ingeniously use this staple crop in numerous dishes, including sahou. To prepare sahou, grated cassava is added to a pot of simmering coconut milk, infusing the liquid with its subtle flavor and thickening it slightly. The drink is then seasoned with aromatic spices like nutmeg, cinnamon, and vanilla, and sweetened to taste with sugar or honey, creating a warm and comforting beverage that embodies Garifuna Belize food traditions.
Fry Jacks
Fry Jacks: Puffy fried bread, a Belizean breakfast favorite.
Fried bread is a beloved staple in many cultures, and in Belize, fry jacks reign supreme as a delicious breakfast item or snack. Fry jacks, a popular Belizean food, are puffy, deep-fried triangles of dough, similar to beignets, that are incredibly versatile and satisfying.
Like Johnny cakes, fry jacks are a common sight on Belizean breakfast tables. They are often enjoyed simply topped with jam or honey, or split open and filled with savory ingredients. Unlike Johnny cakes, fry jacks are best enjoyed hot and fresh, right after cooking, when they are at their puffiest and most tender. For a complete Belizean breakfast, pair fry jacks with refried beans and scrambled eggs for a hearty and flavorful start to the day.
Chicken Escabeche
Chicken Escabeche: Belizean chicken soup with Maya and Spanish influences.
Chicken escabeche, the Belizean interpretation of chicken soup, reflects the historical culinary influences of both Maya and Spanish cuisines in Belize food. This flavorful and comforting soup is a testament to Belize’s blended culinary heritage.
The base of chicken escabeche is created with a tangy and aromatic broth made from sugarcane vinegar, garlic, oregano, jalapeño peppers, carrots, onions, and chicken bouillon. Pan-fried pieces of chicken are then added to the flavorful broth. Interestingly, this soup is sometimes referred to as onion soup due to the generous amount of onions it contains, even though chicken is a key ingredient. Enjoy this tasty and warming Belize food, perfect for a light meal, accompanied by warm corn tortillas.
Panades
Panades: Belizean corn dough empanadas, a Maya-inspired snack.
The Maya civilization’s legacy in Belize food is evident in dishes like panades. Corn was a staple crop for the Maya, and they developed masa, a versatile dough made from corn grains soaked in an alkaline solution and boiled in water, which forms the foundation for many Belizean dishes.
Panades are Belize’s version of empanadas. The masa dough is pressed thinly, filled with refried beans, fish, or seasoned chicken, then folded into a crescent shape and deep-fried to a golden crisp. These savory pastries are a popular Belize food snack or light meal. Belizeans traditionally enjoy panades with a tangy pickled onion sauce or a fiery salsa. For an authentic taste of panades in Belize City, visit Scott’s Panades Shop, a local favorite.
Boil Up
Boil Up: A hearty Creole stew, showcasing a medley of boiled ingredients.
Boil up, as the name suggests, is a Belizean entrée where all the components are boiled, though prepared in separate pots to maintain their individual flavors and textures. This hearty and flavorful dish is a Creole specialty and a true representation of Belize food’s diverse influences.
The preparation of boil up involves a few different cooking processes. Hard-boiled eggs are prepared separately, as is a flavorful sauce made from tomatoes, onions, green peppers, and local spices. Pigs’ tails are cooked in another pot until tender, while red snapper is boiled in a fourth. Cassava, sweet potato, and both ripe and green plantains are boiled in condensed milk in yet another pot, and boil cakes (small dumplings made from flour, baking powder, and water) are added for just a few minutes at the end. This Creole dish, with roots in African, English, and Scottish cuisines, is then artfully assembled on a plate, offering diners a taste of everything – a boiled egg, pig’s tail, red snapper, root vegetables, plantains, and boil cakes, all enhanced with a generous serving of habanero sauce, of course, for that signature Belizean kick.
Seafood
Belizean Seafood: Fresh catches from the Caribbean Sea.
With its extensive Caribbean coastline, Belize is rightfully renowned for its incredibly fresh and diverse seafood, a cornerstone of Belize food. Whether grilled, fried, or stewed, seafood in Belize is always a delightful culinary experience.
You can’t go wrong ordering grilled fresh halibut, sea bass, red snapper, or succulent Caribbean lobster when dining in Belize. Chefs expertly combine shrimp and conch to create refreshing ceviche, add flavorful cooked snapper to tacos, and transform conch into delectable fritters. From casual beachside eateries to upscale restaurants, fresh seafood is readily available and prepared in countless delicious ways, making it an essential part of any exploration of Belize food.
Chimole
Chimole, a thick and flavorful Creole soup, is also known as “black dinna” in Belize, due to its distinctive dark color. This hearty and savory soup is a comforting and unique Belize food experience.
The dark hue of chimole comes from black recado, a paste made with a blend of seasonings and red peppers that turn a deep, almost black color when roasted. The “dinner” aspect of chimole comes from the generous addition of chicken, and sometimes pork, as well as tomatoes, onions, and pumpkin squash, all simmered together in the rich recado-infused broth. Just before serving, slices of hard-boiled eggs are added to the soup, enriching its flavor and texture.
Cassava Bread
Cassava Bread: A Garifuna staple, thin and versatile.
Cassava, a root vegetable, is widely cultivated in Belize and holds significant cultural importance, particularly as a Garifuna staple. Cassava bread, also known as ereba in Garifuna, is a testament to the ingenuity and resourcefulness of Garifuna Belize food traditions. Traditionally, Garifuna women were the primary makers of cassava bread, preparing it to sustain their warriors, as this bread has a remarkable shelf life and doesn’t spoil easily, making it ideal for long journeys.
The process of making cassava bread is labor-intensive. Cassava root is grated into shavings, known as shish or sibiba. These shavings are then strained to extract the juice. Sometimes, the shavings are left out overnight to dry further before being forced through a sieve or ground into fine particles, creating cassava flour. This cassava flour is then tossed onto a hot comal, a flat griddle, and flattened with a press to create thin, round breads. Cassava bread has a slightly nutty flavor and a crisp yet slightly chewy texture. Enjoy this traditional Belize food with butter or jam, or use it as a wrap for savory fillings.
Chaya and Eggs
Chaya and Eggs: A nutritious Belizean breakfast with Maya spinach.
Chaya, a native leafy green plant also known as Maya or Mexican tree spinach, is a widely consumed and highly nutritious vegetable in Belizean food.
Nutritionists recognize chaya as a superfood, packed with protein, calcium, and iron. It’s important to note that chaya leaves cannot be eaten raw as they contain toxic hydrocyanic glycosides, but these compounds are completely destroyed through cooking. Chaya sautéed with scrambled eggs is a popular and nutritious breakfast dish in Belize, especially when served with fry jacks or corn tortillas, making it a quintessential Belize food breakfast experience.
Ceviche
Ceviche: Refreshing raw seafood marinated in lime juice, a Belizean favorite.
Ceviche, a popular dish throughout Central America, is a refreshing and zesty appetizer that is also a beloved Belize food. Belizean ceviche features raw seafood “cooked” in the acidity of lime juice.
The Belizean version typically combines pieces of fresh shrimp and conch with finely chopped cucumbers, tomatoes, onions, and, of course, habanero peppers for a spicy kick. The ceviche is served chilled, often accompanied by crispy tortilla chips for scooping, and pairs perfectly with a cold Belikin beer, making it an ideal light meal or appetizer in the Belizean heat.
Tamales
Belizean Tamales: Steamed corn dough parcels in plantain leaves, a Maya tradition.
Tamales are a deeply rooted traditional Maya food, and they hold a significant place in Belizean cuisine. While tamales are popular throughout Latin America, Belizean tamales have their own unique characteristics.
Unlike Mexican tamales, which are typically wrapped in corn husks, tamales in Belize are wrapped in fragrant plantain leaves, imparting a subtle sweetness and aroma. Masa, the versatile corn dough, forms the base of the tamale, sometimes locally referred to as a bollo. Cooks fill the masa with a variety of savory ingredients, such as beans, flavorful sauce, seasoned chicken, or other meats, before carefully wrapping the whole parcel in plantain leaves and steaming it until cooked through. Tamales are a comforting and flavorful Belize food, often enjoyed for breakfast, lunch, or dinner.
Garnaches
Garnaches: Belizean street food, fried tortillas with savory toppings.
Garnaches are a quintessential Belizean street food and another delicious example of Belize food’s corn-based culinary traditions. These flavorful and satisfying snacks are readily available from street vendors and local eateries throughout Belize.
Garnaches start with a crispy fried tortilla base, which is then generously topped with a layer of refried beans, shredded cabbage, diced onions, a vibrant tomato salsa, and a sprinkle of cheese. For an authentic taste of garnaches in Belize City, try Irma’s Fast Food and Pupuseria, Dit’s Restaurant, or Gwen’s Kitchen, all popular local spots known for their delicious Belize food.
Meat Pies
Belizean Meat Pies: Savory pastries, perfect for breakfast or snacks.
Meat pies are a beloved Belizean food, enjoyed for breakfast, as a snack, or even a light meal. These savory pastries are a staple in Belizean bakeries and street food stalls.
Belizean meat pies are made by filling a cupcake-sized pastry shell with a flavorful and spicy gravy containing chicken, beef, or pork. The filling is then topped with a flaky dough crust and baked until golden brown. There’s a technique to eating a Belizean meat pie. As this popular street food is often quite large and hot, locals recommend piercing the top crust to allow steam to escape before taking a bite. To prevent the delicious sauce from dripping, it’s often advised to use a spoon to eat the flavorful filling out of its pastry case, ensuring a less messy and more enjoyable Belize food experience.
Exploring Belizean cuisine is an integral part of experiencing the country’s vibrant culture and warm hospitality. From the freshest seafood to the rich flavors of Maya and Creole traditions, Belize food offers a delightful culinary adventure for every palate. So, when you plan your trip to Belize, be sure to immerse yourself in the local food scene and savor the diverse and delicious flavors of this Caribbean gem.
Caye Caulker, Belize: Explore the flavors of Belizean cuisine.
