Dining in Belize: Casa Picasso Offers Caye Coffee Experience

Spending most of my time in Belize doesn’t afford me as many opportunities to attend the fancy wine pairing dinners I was so fond of in Taiwan; however, every once in a while something interesting pops up that I just can’t resist.

Casa Picasso in San Pedro, Belize, has become one of my favorite restaurants for a nice night out. Each week, the creative culinary minds come up with a new theme for “Tasting Thursday,” a multi-course Chef’s Tasting Menu dinner, usually available with a paired wine flight.

This month they came up with a tasting menu that instantly caught my eye — coffee. We have a local coffee roasting company here on the island, Caye Coffee Roasting Co., that is quickly climbing the ranks as one of my top coffees from around the world.

Caye Coffee Roasting Co. in San Pedro, Belize http://ourtastytravels.com/blog/belize-casa-picasso-caye-coffee/ #coffee #belize #ourtastytravels #cayetobelize

Caye Coffee Roasting Co. in San Pedro, Belize

For the special event, all five courses were created utilizing Caye Coffee products as an integral part of each dish. Wondering how a five-course dinner paired with coffee and a wine flight turned out? Here you go!

Casa Picasso’s Espresso Martini on the Rocks

Not your average espresso martini. Made with Caye Coffee, vanilla vodka, creme de cacao and Kahlua, this was the perfect pick-me-up to start the dinner off right.

Casa Picasso Espresso Martini Aperitif http://ourtastytravels.com/blog/belize-casa-picasso-caye-coffee/ #cocktail #coffee #belize #ourtastytravels #cayetobelize

Espresso Martini Aperitif

Grilled Grits and Shrimp Latte

We started off with the first course, “Grilled Grits and Shrimp Latte.” Local shrimp, flash sautéed with garlic, espresso, and a touch of cream, served over crispy, grilled cheddar grit cakes and a bourbon espresso glaze.

I loved so many aspects of this dish, but it was a little much for my palate when put all together. Not sure if it was the “bite” from the espresso, combined with the sweet glaze, heavy cream, etc., but with the acidity of the wine, it didn’t work strikingly well. That being said, the dish on its own was great and so was the wine.

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Grilled Grits and Shrimp Latte

Wine Pairing — Yalumba, Y Series, Sauvignon Blanc, South Australia

Front Street Coffee Encrusted “Jerk” Chicken

Each of the Caye Coffee products is named after one of the three main streets here in San Pedro, Belize. While the streets have official names, we typically refer to them as Front Street, Middle Street, and Back Street.

Casa Picasso nailed a home run with this course in my book. The chicken breast had a spicy jerk marinade, crusted with the Front Street grounds and then slow roasted. It was served over fried plantains with a chipotle mole sauce. I have to admit, while I love a good mole sauce, I found myself eating the chicken and sauce separately. I loved the coffee crust on the chicken so much I didn’t want anything to detract from it. And the mole sauce? Trust me, not a drop left on my plate! I could’ve brought home a to-go container of the mole to use on everything.

Coffee Crusted Jerk Chicken http://ourtastytravels.com/blog/belize-casa-picasso-caye-coffee/ #food #coffee #belize #ourtastytravels #cayetobelize

Front Street Coffee Encrusted “Jerk” Chicken

Wine Pairing: Duck Pond, Pinot Gris, Willamette Valley, Oregon

Lobster Cappuccino

Throw out the Italian rule of no cappuccino after 11am here. I was excited for this course after having a number of cappuccino soups in Taiwan over the past few years. Certainly a heavy dish, but worth it. Casa Picasso’s Lobster Cappuccino was made with buttery poached lobster, served in a rich Caye Coffee cappuccino-infused lobster jus, and topped with lemon thyme cream. This is how all cappuccinos should be served!

Casa Picasso Lobster Cappuccino  http://ourtastytravels.com/blog/belize-casa-picasso-caye-coffee/ #food #coffee #belize #ourtastytravels #cayetobelize

Lobster Cappuccino

Wine Pairing: Antinori Bramito del Cervo, Chardonnay, Italy

Turkish Coffee Pork Ragù

This was a hard one…my pick for the best course of the night was between this and the jerk coffee crusted chicken. The creativity in this one really impressed me. Caye Coffee does not make a Turkish coffee, so Casa Picasso made a Turkish-style coffee ragù using the bold Back Street blend.

The dish was made with a braised pork shoulder in the Turkish coffee ragù, complemented by hints of balsamic, black olives, cardamom, and sweet tomatoes. The noodles it was served over — delicious homemade vanilla-scented, buttered noodles.

Turkish Coffee Pork Ragu http://ourtastytravels.com/blog/belize-casa-picasso-caye-coffee/ #food #coffee #belize #ourtastytravels #cayetobelize

Turkish Coffee Pork Ragu

I have to comment on the wine pairing with this course again…surprisingly, I loved it. I was never a fan of Seghesio Zinfandels despite so many people raving about them in Northern California. Living close to Lodi’s famed Zinfandel region and drinking 100-year-old ancient vine Zins out of Contra Costa County probably keeps me a bit biased. This is the first time I can say; I really loved a Seghesio Zin!

Wine Pairing: Seghesio, Zinfandel, Sonoma County, California

Caye Coffee Dessert: Irish Coffee Crème

Prior to attending this dinner, I politely offered to take all donations of this course from any local CrossFit people who are bulking, shredding, avoiding carbs, eating paleo, or whatever else I’m missing. Sadly, no one took me up on it. Guess they wanted this for their “cheat day,” and who can blame them! If I could’ve gotten away with it, I might’ve tried to smuggle a couple of these out of the kitchen (sorry Jackie!)

This was a miniature chocolate cup filled with Jameson’s whiskey and Caye Coffee liqueur, topped with a Bailey’s whipped cream and chocolate covered coffee beans.

Casa Picasso Irish Coffee Crème http://ourtastytravels.com/blog/belize-casa-picasso-caye-coffee/ #food #dessert #coffee #belize #ourtastytravels #cayetobelize

Irish Coffee Crème

So, what will a dinner like this set you back in Belize? Try only 75 BZ for the dinner itself and the wine flight was another 45 BZ. In US dollars, that is only $60 for a five course chef’s tasting menu and four glasses of wine.

If you’re coming to Ambergris Caye, I highly recommend reserving one night to visit Casa Picasso. They are closed Sunday and Monday and open for dinner Tuesday – Saturday. Be sure to try one of Nicolai’s amazing martinis, and tell the owners, Jackie and Adam, I sent you! They will take excellent care of you on your special night out. And, since you won’t experience this particular tasting menu, be sure to grab a bag or two of Caye Coffee to take back home with you — it’s better than Starbucks…sssshhhhh!

Where to Eat on Santorini: Assyrtico Wine Restaurant in Fira

It’s no secret that eating on the island of Santorini can be pricey, especially at restaurants in Fira that offer stunning views back to the sea. While some tend to be tourist traps offering ‘ok’ food at inflated prices, there are some definite gems on the island, like Assyrtico Wine Restaurant.

Returning to Santorini after seven years, I was determined to locate a restaurant that not only offered good food with a view, but also one whose menu featured a number of local Santorini specialties. We found this in Assyrtico Wine Restaurant. You might recognize the name Assyrtiko, as it’s one of Santorini’s best-known wines; however, the restaurant is actually spelled Assyrtico.

Assyrtico Wine Restaurant Santorini Entrance http://ourtastytravels.com/blog/eat-santorini-assyrtico-wine-restaurant-fira/ #food #travel #santorini #greece #ourtastytravels #ottmed14

Assyrtico Wine Restaurant’s entrance

The masterminds behind this innovative venture are two of the best chefs on Santorini. Nikos Pouliasis from Koukomavlos and Vasilis Zaharakis from Nichteri joined forces to create Assyrtico Wine Restaurant, offering a creative take on some traditional Santorini dishes.

And the view is pretty amazing. Assyrtico is located up a set of stairs where you are met with a beautiful arched balcony that looks directly back to the caldera of Santorini. It was pretty windy the day we were there, but we braved the less than ideal weather to sit at one of the best tables.

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Oh what a terrible view in Santorini!

Assyrtico Wine Restaurant Santorini http://ourtastytravels.com/blog/eat-santorini-assyrtico-wine-restaurant-fira/ #food #travel #santorini #greece #ourtastytravels #ottmed14

Just in case you didn’t get enough of the “terrible” view from Assyrtico Wine Restaurant

Assyrtico offers an excellent Greek and International wine list. If you are interested in trying some of the best local varietals, the staff is quite knowledgeable. We opted with a P.D.O Assyrtiko from Hatzidakis Winery as recommended by our server.

Assyrtiko Wine http://ourtastytravels.com/blog/eat-santorini-assyrtico-wine-restaurant-fira/ #wine #travel #santorini #greece #ourtastytravels #ottmed14

Local Santorini specialty is wine made from Assyrtiko grapes

Normally, I have trouble choosing between appetizers to try and this was my worst challenge yet. Assyrtico’s six different starters made it so hard to choose – we opted to forgo an entrée and try all six since they represented some of the best in local Santorini dishes.

Amuse Bouche – Homemade Breads and Hummus

We started off with a basket of homemade breads and hummus. The bread had local Santorini capers baked inside and the hummus was one of the best I’ve had in Greece.

Assyrtico's homemade bread with local capers http://ourtastytravels.com/blog/eat-santorini-assyrtico-wine-restaurant-fira/ #food #travel #santorini #greece #ourtastytravels #ottmed14

Assyrtico’s homemade bread with local capers

Assyrtico's fresh hummus http://ourtastytravels.com/blog/eat-santorini-assyrtico-wine-restaurant-fira/ #food #travel #santorini #greece #ourtastytravels #ottmed14

Assyrtico’s fresh hummus

Tomato Ball Pancake

Made with sundried tomatoes, spearmint and watermelon chutney with lime and feta cheese from Tripoli. Light in texture, the tomato ball pancakes were well balanced and the watermelon chutney with feta was a nice way to cut the richness from the pancake.

Assyrtico Tomato Ball Pancakes http://ourtastytravels.com/blog/eat-santorini-assyrtico-wine-restaurant-fira/ #food #travel #santorini #greece #ourtastytravels #ottmed14

Tomato Ball Pancakes

“Like” Zucchini Fritters

These are giant beans from Prespes and zucchini from Santorini, mixed with a sesame crust and served atop a curry avocado yogurt sauce. I was worried the sesame crust was going to overpower the delicate bean and zucchini flavors, but they worked well together. The curry sauce added some cool spice and a subtle hint of sweetness that was a nice finish.

Assyrtico Zucchini Fritters http://ourtastytravels.com/blog/eat-santorini-assyrtico-wine-restaurant-fira/ #food #travel #santorini #greece #ourtastytravels #ottmed14

The “Like” Zucchini Fritters appetizer at Assyrtico

Fava

If you try only one thing in Santorini, it should be fava. Fava beans are locally grown on the island and absolutely delicious. Typically served as a puree, Assyrtico’s version is served with pickled onions in forest fruits, mousse of smoked pork from Mani, capers and sage scented olive oil. This was easily my favorite dish – the fava puree was divine and the pickled onions were so flavorful, but not overpowering in the slightest. I could’ve eaten two, maybe three of these myself!

Assyrtico Fava Puree http://ourtastytravels.com/blog/eat-santorini-assyrtico-wine-restaurant-fira/ #food #travel #santorini #greece #ourtastytravels #ottmed14

Assyrtico’s phenomenal Fava dish made with locally grown Santorini fava beans

“Saganaki”

The saganaki appetizer at Assyrtico features Gruyere cheese from Mytilini Island aged in olive oil. It’s wrapped in a pastry crust and served with a chutney of Greek dry fruits marinated in Vinsanto wine. The chutney on this dish was a clear winner with both of us. The Gruyere was mild and the pastry crust not soggy in the least.

Assyrtico Saganaki http://ourtastytravels.com/blog/eat-santorini-assyrtico-wine-restaurant-fira/ #food #travel #santorini #greece #ourtastytravels #ottmed14

Saganaki Cheese – another specialty in Greece

Kataifi Fillo

The kataifi fillo was one of the most stunning dishes we had that afternoon. It’s made with four types of Greek cheese, scented with mastic, mandarin sauce, and rose petals confit. It’s hard to argue with this dish just looking at it. It’s delicate – both in presentation and flavor. If you’ve never heard of mastic, it’s a Greek specialty product. Mastic is a “gum” found only in the mastic tree, which is grown in only one part of the world – the Greek island of Chios. Mastic is used in a variety of products, from culinary specialties to skin and beauty products made in Greece.

Assyrtico Kataifi Fillo http://ourtastytravels.com/blog/eat-santorini-assyrtico-wine-restaurant-fira/ #food #travel #santorini #greece #ourtastytravels #ottmed14

Kataifi Fillo featuring four different types of local Greek cheeses

Assyrtico Kataifi Fillo 2 http://ourtastytravels.com/blog/eat-santorini-assyrtico-wine-restaurant-fira/ #food #travel #santorini #greece #ourtastytravels #ottmed14

Loved the presentation on the Kataifi Fillo so much I had to post both photos!

 

“Santorini” Bruschetta

The last dish featured several Santorini products as well – sautéed squid, smoked mouse of white Santorinian eggplant, topped with an aioli sauce with cuttlefish ink and seaweeds. At first glance, the seaweed and the thick cuttlefish ink may be a turn off to some, but don’t skip this one. The squid was perfectly prepared and the white eggplant mousse was sublime. The seaweed and cuttlefish ink were perfect accompaniments for this appetizer and had we still been hungry, I would’ve been tempted to order another Santorini Bruschetta.

Assyrtico Santorini Bruschetta http://ourtastytravels.com/blog/eat-santorini-assyrtico-wine-restaurant-fira/ #food #travel #santorini #greece #ourtastytravels #ottmed14

Assyrtico’s take on local Santorini Bruschetta was amazing

Due to Santorini’s landscape of volcanic ash, there are no natural trees and very few plants, making local food products somewhat of a rarity. Items like fava beans, tomatoes, and certain grape varietals thrive in volcanic soil, helping earn the island an excellent reputation within the gastronomic community. Santorini’s fava bean production is so respected, it has been granted P.D.O. (Protected Designation of Origin) status.

Prices at Assyrtico are reasonable, especially as compared to similar restaurants along the “waterfront”. Appetizers range from 8 euros to the most expensive at 11.50 euros (as of May 2014). Assyrtico’s main courses looked amazing as well but we obviously didn’t have near enough room to try one nor the desserts sadly. We definitely plan to return again and try the chefs’ individual restaurants as well.

Assyrtico Restaurant

Φηρά, Σαντορίνη (Fira, Santorini)
84700, Ελλάδα  (84700, Greece)
Phone: +30 22860 22463,
+30 22860 34255

Email: info@assyrtico-restaurant.com

This is the first in a series of upcoming posts from Our Tasty Travel’s 23 day tour of the Mediterranean on Holland America’s MS Noordam. Follow the hashtag #OTTMED14 on Twitter and Instagram for more yummy photos and social media recaps from our incredible adventure of the local culinary culture in many parts of the region. 

Tea Tuesday: Masala Chai Tea

Featuring an aromatic blend of black tea and Indian spices and herbs, Masala chai tea is a very popular type of tea. Spices like ginger, cardamom, and cinnamon are important components to a true Masala Chai.

As its name might suggest, Masala Chai means spiced tea. In Indian culture, masala means a blend of spices while chai is the name for tea. Spice blends can vary, especially in Indian homes where families are producing their own masala chai. Look for recognizable ingredients like star anise, cloves, peppercorns, nutmeg, allspice, coriander, and more.

Masala Chai

Masala chai tea (photo: Flickr, Nomadic Lass)

It’s very common to see milk added to masala chai — the more rich and full the milk, the better the flavor will be. Sugar is also typically added so many people forego the whole milk and add condensed milk to cover both the milk and sugar bases.

Traditionally, masala chai is made via a process called decoction. Decoction extracts chemicals, oils, and organic compounds from herbal or plant materials by boiling. When it comes to masala chai, the mixture of milk, water, loose leaf tea, sweeteners, and spices are all boiled together to produce a quality spiced tea.

Some people believe masala chai has a wealth of health benefits including helping Type 2 Diabetes sufferers maintain regular blood sugar levels and reducing PMS symptoms and bloating, fatigue, and more. However, while masala chai has a lot of health benefits, the added sugar and milk (especially for those of us who are becoming lactose intolerant as we get older) may not be the best to consume in large quantities.

Do you drink masala chai? If so, do you purchase it store bought or make your own? Next time I’m going to experiment with making my own at home!

 

Photo of the Week: Liechtenstein Wine

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Liechtenstein wine

The first time I visited Liechtenstein, I was blown away by how much I fell in love with this tiny country that is often just a passthrough for visitors traveling around Austria and Switzerland. One of the most enjoyable aspects of the country was its culinary scene — all locally sourced products, fresh seafood, and wines produced just down the road. In two days, I managed to try both of the top restaurants in Liechtenstein and, both times, the degustation menus were paired with Liechtenstein wines. And it’s not any surprise the wines are quite good — the Prince of Liechtenstein is the powerhouse behind the winery!

Street Food Eats: Kushikatsu in Japan

Many people feel Osaka is more the food capital of Japan over Tokyo and in many instances, I won’t disagree. When it comes to street food eats, I’ve definitely experienced some of the best during my visits to Osaka. One of the specialties in the area is Kushikatsu. The Shinsekai neighborhood is among the most well-known areas for this Japanese specialty.

kushikatsu in osaka

One way to spot a kushikatsu restaurant is to look for a giant skewer outside

Kushikatsu is simple — it’s basically a deep-fried kebab. It can be made with meat, vegetables, pork, seafood, and even cheese! The word kushi refers to the skewers used in holding these tasty treats together, while katsu refers to the deep fried cutlet. One of my favorite dishes is katsu, especially with a curry sauce.

kushikatsu menu

Menu of some Kushikatsu offerings in Osaka

Kushikatsu are often served plain or with a Worchestershire-based sauce called tonkatsu sauce.

kushikatsu skewers

A variety of kushikatsu dishes

I ate at several kushikatsu restaurants in Osaka and tried everything from quail eggs and vegetables to Camembert cheese and chicken organs. The options are varied and rather extensive so it’s easy to sample a number of specialties, even if you are not keen to try some odd or bizarre eats.

 

And don’t forget the ‘golden rule when dining at a kushikatsu joint — only dip once as it’s a community sauce bowl!

Have you tried kushikatsu in Japan? Where is your favorite spot?  

Foodie Friday Foto: Jellyfish Salad

jellyfish salad

Jellyfish salad at dim sum in Taipei, Taiwan

I still remember this day well as it was the first time I tried jellyfish salad — the team of Our Tasty Travels was at dim sum with out of country travel friends visiting and the server said jellyfish was one of the day’s specialties. This pretty simple dish is typically made with rice vinegar, sugar, soy sauce, sesame oil, and is sometimes topped with sesame seeds. This particular version I tried had thinly sliced carrots, peppers, and cucumbers. I am not 100% sold on it as I didn’t get a ton of flavor, just the very chewy texture.

Have you tried jellyfish salad? Thoughts on this dish? Love it or skip it? 

Wine Wednesday: Horizontal versus Vertical Tasting

One of the coolest tastings you can do when wine tasting is either a horizontal or vertical tasting. Unfamiliar with what these terms mean? Here’s an introduction to get you started on your way to learning how to elevate your wine tasting experience.

Horizontal Wine Tasting

As the name suggestions, you are tasting wines of a similar nature — whether it be a particular year’s vintage, a region’s production, etc. Common horizontal tastings are the same year’s vintage of a particular wine from various producers, i.e., 2008 Napa Valley Cabernet Sauvignons, or 2009 Rieslings from Washington State. Typically, horizontal tastings are done with wines from varying wineries to establish differences in winemaking styles, however it is interesting to sample the same producer’s offerings from a particular vintage as you might be surprised at how different they can be, even with the same winemaker!

Two of the most interesting horizontal tastings I’ve done were both in Napa. The first was from single-vineyard Cabernet Sauvignon powerhouse Nickel & Nickel. We sampled all their Cabs from a particular year from across the Napa Valley region. This tasting highlighted the terroir and actual vineyard differences that make their wines so special. These wines are pricey, but Nickel & Nickel produces some of the best Cabernets in the Napa Valley. I love their wines because they do a stellar job of showcasing the importance of the proper grape growing process and how vineyard location, climate, soil type, and such (all part of terroir) heavily influence the final product.

The other intriguing horizontal tasting was the comparison of a particular vintage of Rieslings from Hagafen Cellars in Napa Valley. With different vineyard locations and varying sugar levels, these wines were strikingly different. If you don’t understand sugar levels in Rieslings, tasting them side by side is a great way to figure out what sweetness level is your ideal match.

Hagafen Rieslings

Horizontal (and vertical) Riesling tasting from Hagafen Cellars in Napa Valley

Vertical Wine Tasting

If horizontal tasting is similar wines from the same vintage, it stands to reason that a vertical tasting is the same wine from multiple years. It’s not uncommon to have the opportunity to taste the same Cabernet Sauvignon from three different vintages when you are visiting a winery in Napa Valley. If you are extremely lucky, you might visit on a day when they are treating visitors to library editions or older reserves you may not otherwise get to sample (or afford in some cases). I’ve lucked out with tasting some older Cabs and Zinfandels that are well above the $200 bottle range on a regular basis. Vertical tastings are ideal if you love a particular wine as you can see the vineyard’s characteristics over time.

Just recently, the team of Our Tasty Travels did a vertical tasting of library Cabernet Sauvignons in Napa. We both fell in love with a particular label from Silverado Vineyards, and we were able to sample a number of vintages. Based on our preference for the older, more aged characteristics of this particular wine,  we purchased a bottle that was several hundred dollars without even trying it! We were able to tell enough about the consistency of the winery’s production and we opted for one of the prime years for Cabs in Napa. Now to find a special dinner to pair it with!

Have you done a horizontal or vertical tasting? What has been your experience and did it enhance your wine knowledge and understanding?

Tea Tuesday: Genmaicha

Growing up I was a coffee drinker, but only at breakfast or after dinner with a dessert. I couldn’t stand drinking hot beverages during lunch or dinner. Moving to Taiwan where tea was served with every meal was definitely an adjustment or me. Surprisingly, I instantly took to Chinese teas — so much so that I’ve become a bit of a tea connoisseur.

Of all the teas I sampled in Taiwan, my favorite is called genmaicha. It’s a Japanese green tea that contains brown rice, some of the kernels which have popped. It has a toasty, nutty quality that cuts the bitterness of some green teas. Some people also refer to it as popcorn tea because of the toasted rice kernels.

genmaicha

Genmaicha tea with green tea leaves and toasted rice kernels (Photo: Flickr, Frédérique Voisin-Demery)

Historically, genmaicha was consumed by poor people in Japan as the rice was used as a filler to reduce the price of tea leaves. Today, it is typically consumed by all sectors of society. I’ve seen a number of premium versions as well, which can be quite pricey.

Have you tried genmaicha before? What is your favorite brand? 

Photo of the Week: Foie Gras Macaron from DN Innovacion in Taipei, Taiwan

Foie Gras macaron DN Innovacion Taipei Taiwan

Foie Gras macaron from DN Innovacion in Taipei, Taiwan

Although many people are against its consumption, I admit that one of the foods I enjoy most when frequenting a high-end dining establishment is foie gras. I love to see the creative applications chefs find to incorporate foie gras into a tasting menu. One of my absolute favorites was this foie gras and rose macaron from my dear friend and chef Daniel Negreira from DN Innovacion in Taipei, Taiwan.

This post is part of the 2014 A to Z Blogging Challenge. Coming up tomorrow for Tea Tuesday is a look at my favorite type of tea — Gen Mai Cha! 

Previous Posts on the A to Z Blogging Challenge:

A is for Announcements: Updates and Where Our Tasty Travels is Headed Next

Understanding Wine Terminology: Botrytis or Noble Rot

C is for Carlsberg Brewery — Copenhagen, Denmark 

DimDimSum Dim Sum in Hong Kong

Street Food Saturday: Empanadas from Elvi’s Kitchen in San Pedro, Belize

 

Street Food Saturday: Empanadas from Elvi’s Kitchen in San Pedro, Belize

I will never forget the first time I ever tasted an empanada. I was 18 and working with a girl from Argentina who brought them in one day for us to try.

I was immediately hooked. 

Those empanadas were definitely integral in opening my eyes to the world of culinary travel an unmentionable number of years ago.

For today’s post on the A to Z Blog Challenge, I can’t resist sharing a photo of my favorite empanadas here in Belize. They are masa based, stuffed with fish and served with a cabbage relish that is divine. They are lighter and less filling than many other empanadas I’ve had, which means I can easily scarf down an entire order on my own.

If you visit Belize, I definitely recommend giving these a try! Also, try the coconut shrimp curry – it’s one of my favorite dishes of all time! 

Empanadas Elvi's Kitchen Belize

Empanadas from Elvi’s Kitchen in San Pedro, Belize

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