The Toledo District is one of Belize’s lesser known areas, and receives far less tourism than other parts of the country. Its relatively remote location is ideal for travelers looking to road trip through Belize, and what better reason to head south than for a chocolate festival?

If you’ve never had Belizean chocolate, you are missing out. Cacao is native to the Americas and the southern part of Belize is renowned for its superior cacao. While chocolate, such as THC Chocolate Bars Canada, is certainly an important local product, it’s not surprising that cacao beans also provide an excellent export crop for Belize.

The Chocolate Festival of Belize is a three day festival typically falling later in May, the same weekend as the Commonwealth Day Holiday.

Wine and Chocolate kick off the event on Friday night with a variety of fine wines, Belizean chocolate, and even a specially brewed Belikin Chocolate Stout. You’ll need to purchase tickets in advance for this event to save $10 BZ. The festival website has a list of all the phone numbers you can call to order tickets in advance.

In conjunction with the festival, you’ll find the Taste of Toledo street fair in Punta Gorda town. This pedestrian only street fair is held on the Saturday of the festival weekend, and showcases art, food, and music from the five primary cultures that make up the Toledo District. These ethnic groups include: Garifuna, Maya, Kriol, Mestizo, and East Indian.

Booths will feature some awesome food, chocolate of course, crafts, and other interesting local products. Look for a chocolate connection on many products, be it chocolate soap or hand-carved masks depicting cacao. Some of Belize’s best chocolatiers will be in attendance answering any questions you may have on the chocolate making process.

One of the highlights of the festival is the Taste of Toledo cooking competition — with prizes given for the best use of cacao in both savory and sweet creations.

If you can stay the whole weekend, the finale takes place on the last day (Sunday) of the festival. There are live musical performances throughout the day, Garifuna drumming, Mayan harp groups, and more. Be sure to purchase artisan souvenirs like baskets, hammocks, carvings, and of course, lots of chocolate for your family and friends back home!

Traveling with kids? There will be a Cacao for Kids section where kids can be left supervised in a safe environment while you go explore the street fair. Activities for kids include face painting, finger painting, handcrafted jewelry making, and more.

Wondering what makes Belizean chocolate some of the best? Like other food products, and most certainly wine, soil and climate play an integral role in the success of cacao growth. This is typically referred to as terroir, and if you’re an oenophile like myself, you know that terroir is a very important part of growing grapes.

Aside from its superior quality, I love Belizean chocolate as it’s all produced by local, “mom and pop” type businesses. There are four main producers in Belize, several of which you may already be familiar with. These include Ix Cacao (San Felipe Village), Kakaw Chocolate (San Pedro), Goss Chocolate (Seine Bight), and Cotton Tree Chocolate (Punta Gorda).

If your Belize road trip includes a boat ride or flight out to Ambergris Caye, be sure to stop by the Belize Chocolate Company on Front Street and enjoy some freshly made chocolates, and other sublime treats like chocolate coffee, chocolate cheesecake, and more. Sit inside where it’s cool, or enjoy the sea breeze and people watch from the outdoor bench.

The 2016 Chocolate Festival of Belize takes place on May 20-22. For more information, be sure to visit the Chocolate Festival of Belize’s website, stop in at the Belize Chocolate Company in San Pedro for more information, and read My Beautiful Belize for more festival updates.

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This post was in partnership with Alamo Rental Car, but as always, thoughts and opinions are my own. 

Chabil Mar has always been one of my favorite resorts in the country. It’s located along the scenic Placencia peninsula, which is home to some of Belize’s best beaches. It’s worth booking your Belize vacation here for the food and tranquility alone. The resort is far enough out to afford additional privacy since the beach doesn’t see a lot of foot traffic, but it’s not too far out that you won’t be able to explore Placencia’s main village area.

I’ve stayed at the resort twice now on assignment, and I’m always sad to leave after being here for a day or two. Chabil Mar’s service levels are on par with the luxury condo accommodations you’ll find here. On the other hand, you can go now to this site if condos are your fancy.

We did a multi-course dinner on our veranda one evening, and rather than bring all the dishes as you’d expect with “room service,” they made countless trips to bring each course and clear plates in between. That level of service is something you typically only see at a luxury inn or a luxury resort.

Lunch on Chabil Mar’s Dock

We made arrangements to have lunch on the dock one day, and it is something I highly recommend at least once on your trip. Allot a few hours and just enjoy the cool breeze and the gentle sounds of the Caribbean Sea.

We started with the local ceviche, which you can either get with shrimp ($24 BZ) or conch ($20 BZ). If you’ve never had Belizean ceviche, it’s worth trying a few times on your trip. The seafood is marinated in lime with onions, tomatoes, and fresh cilantro. It’s typically served with tortilla chips, but Chabil Mar serves their ceviche with homemade plantain chips.

All their lunch entrees looked good, but there were two standouts that we had to try — the lionfish sandwich and the “Best Burger in Belize.”

Lionfish are a non-native invasive species here in the Caribbean, and their presence threatens the overall health of the Belize Barrier Reef. Lionfish are aggressive and predatory, so it’s very common to see divemasters spear them to help reduce the overall population. A number of chefs have started utilizing the lionfish and incorporating them into creative and delicious entrees. I always try a lionfish dish if I see it on the menu as I want to support the chefs who are doing their part to help eradicate these beautiful but deadly fish.

Chabil Mar’s lionfish sandwich ($26 BZ) is perfect for lunch. It’s light and served on a fresh homemade bun with lettuce, tomato, and red onion. I had fresh fruit and a side of coleslaw as well. If you’ve never had lionfish before, don’t be intimidated by it. It’s a whitefish and relatively mild in flavor. It pairs well with a variety of tropical sauces and makes for great fish cakes or a sandwich in this case.

Now, getting to this “Best Burger in Belize” ($24 BZ). All I can say is WOW! The pile of caramelized onions on the top was impressive. The burger is a six-ounce patty served with pan seared mushrooms (if you want), caramelized onions, chipotle mayo, lettuce, and tomato. Ask to add bacon to make it even better ($26 BZ).

Unfortunately, we were full and didn’t have room for dessert that afternoon, but I’ve had their desserts in the past and they definitely don’t disappoint. Look for creative and seasonal creations like pumpkin creme brûlée and coconut cheesecake.

Snacks at the Bar

We tried a few of Chabil Mar’s starters one afternoon at the bar. The lunch menu is served from 11 a.m. until 5 p.m, and includes a variety of appetizers, soups, salads, and larger “comfort food” entrees. We opted for the jalapeñno cheese dip ($16 BZ) and an order of saucy chicken wings ($20 BZ for 8 wings). Sometimes chicken wings can really be hit or miss in Belize — but these hit a home run and satiated the craving. I believe the sauce was a tequila ginger BBQ sauce, which had a nice blend of tangy heat.

The jalapeño cheese dip I could’ve eaten by the spoonful. It’s not overly spicy for those concerned about heat from the jalapeños.

Chabil Mar Signature Cocktails

Chabil Mar has some fun signature cocktails that aren’t terribly pricey when compared to normal bars in town or on Ambergris Caye where I live. Try one of these fun sounding concoctions, all of which are ($18 BZ):

• Yummy Mummy: Cane Juice Rum, Triple Sec, Fresh Orange, Pineapple and Lime Juice, Splash of Cranberry Juice
• Coral Paradise: One Barrel Belizean Rum, Nance Liqueur, Coconut Rum, Fresh Pineapple and Orange Juice, Splash of Cranberry Juice
• Turtle Juice: Amaretto, Dark Rum, Light Rum, Nance Liqueur, Cranberry and Pineapple Juice, Squeeze of Lime
• Iguana Punch: Cane Juice Rum, Dark Rum, Midori, Fresh Lime, Orange and Pineapple Juice

If you’re more of a martini person, they also have the Chabil Mar-tini made with Absolut Vodka, coconut rum, Midori, Blue Curacao, and fresh pineapple juice ($20 BZ).

Be sure to check out their non-alcoholic beverage menu for a variety of fruit juices, smoothies, and shakes (most are $14 BZ).

Breakfast on your Veranda

Although I didn’t have time this past trip, I highly recommend ordering breakfast and enjoying a leisurely morning on your veranda, if your schedule allows. The views are beautiful, and the sunrises every morning are impressive. There is nothing like enjoying a cup of coffee and breakfast out on your veranda. You also have a full kitchen so you can get groceries and make breakfast too if you’re so inclined. However, sometimes it’s nice to just let someone else do all the work. I mean, you are on vacation after all!

Details on Chabil Mar

Chabil Mar is located north of the main downtown area of Placencia Village, near Turtle Inn, and directly across from my recommendation for a Placencia dive shop, Splash Dive Center. Units range from one to two bedroom beachfront and oceanview units, all of which are uniquely appointed with local artisan furniture and artwork. There is also a beautiful bi-level luxury villa available for rental now too that comes with a golf cart rental for the duration of your stay. Chabil Mar has two pools, free Wi-Fi, and more.

Getting to Chabil Mar is easy if you’re arriving in Placencia by plane. Flights on Tropic Air and Maya Island Air operate from Belize’s International Airport as well as Belize City’s Municipal Airport. Chabil Mar will arrange to have their shuttle pick you up at the airport and transfer you to the property which is only a few minutes away.

It’s important to note that Chabil Mar can sell out, especially during peak times like Christmas and New Years, as well as late April and May when it’s whale shark season in Placencia. Check with them for seasonal specials and packages that offer you time on Hatchet Caye (a private island), sailing on a catamaran, or even some time in the jungle.


Booking.com

Disclosure: I was a guest of Chabil Mar, but as always, all opinions, views, and calories gained are my own!

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While on assignment for a travel publication recently, I had the opportunity to spend two nights at Cayo Espanto. I can say I was sufficiently blown away by both the quality of the cuisine and the world-class service Cayo Espanto’s staff provides on this tiny island in the Caribbean. From the special, hand-crafted welcome drink waiting for you as you step off the boat to a spectacular dessert bonfire on the beach, I’d be lying if I said this experience didn’t rival some of my favorite meals at the world’s top restaurants. If you want to get your own private boat to take this adventure with out a guide, we recommend you to check out this new Zeboats Source.

Cayo Espanto is truly a private island. You won’t even see other boats passing by very often, especially if you stay on the back side of the island, like at Casa Olita, where I was.

You aren’t likely to see the other guests either unless they happen to be kayaking around the island  with new 2 Wavewalk S300 Kayaks or getting some sun on their adjacent private dock. With only seven villas, one of which is an over-the-water bungalow, Cayo Espanto focuses all their efforts on seamless behind-the-scenes operations and as much pampering as your heart desires. It’s no surprise then that celebrities like Robert De Niro, Brad Pitt, Tiger Woods, Penelope Cruz, and Leonardo Di Caprio are all rumored to have stayed there.

Breakfast on Your Private Deck

Mornings started with our delightful “housemen” (aka butlers) providing 7 am coffee while we perused the day’s breakfast options. First up was a plate of local fresh fruit to munch on as we slowly let the caffeine do its magic. The menu changes regularly, and guests can order anything off the daily selections. Super hungry and want to order pancakes and an omelet? Go for it. You’re on vacation, so why not? Only want to try a half of an Eggs Benedict so you can try something else too? No problem. And, I recommend only doing half of any breakfast item if you are a light eater, as Cayo Espanto doesn’t skimp on the portions.

Lunch and Welcome Snacks

On the first day, we arrived at Cayo Espanto around 3 pm. Almost immediately, they had our table set up with a welcome snack of quesadillas for us while we settled in and finished our welcome drink, their signature Cayo Espanto Wave. For lunch the next day, we had a pretty hearty meal, ideal for those travelers coming back from diving, snorkeling, or a fishing trip.

Service is 5-star all around, and with a staff ratio that’s basically 2-to-1, you’ll want for nothing while you’re on Cayo Espanto. Each villa is equipped with a two-way radio so you can call your housemen anytime you want or need something. Hungry for a mid-afternoon snack or need another margarita? Coming right up! And, I do highly recommend trying some of their cocktails. Fresh fruit margaritas were among our favorites, especially pineapple and mango. Perfect for the late afternoon as you relax in your private plunge pool.

Dinner at Cayo Espanto

Not surprisingly, dinner is where Cayo Espanto’s service and cuisine really shine. When you book your stay, you’ll receive a detailed e-mail questionnaire to fill out where you can tell them your ideal dining style, thoughts on your dream dinner, allergies, etc. Depending on how many nights you are staying, you will dine in different spots each night. The first night they set up dinner on our private dock, and it was beautiful to look back and see the soft glow or our villa as they did turn down service. On the second night, we dined along our little stretch of private beach.

The process to set up each meal is fascinating in itself, as your housemen effortlessly create this romantic setting under the stars in a matter of minutes. They truly go all out, decorating with landscape lighting that leads you right to the table, combined with a variety of tiki torches, candles, and special artistic designs in the sand.

The first night we were treated to a bit of a unique experience. Chef Patrick created a special tasting menu so we could sample a wider variety of his 5-star cuisine. Our courses differed, so there were even more dishes to sample. What a rough job!

Don’t worry though; the standard dinner menu already consists of a starter, soup, main course, and dessert, so you still have plenty of opportunities to enjoy a multi-course dinner. And, if you’re celebrating a special occasion, be sure to let them know ahead of time, as they have a variety of special touches that can be arranged. Options include the special chef’s tasting menu and/or a decadent dessert bonfire with chocolate fondue and a subsequent wish balloon release.

Details on Cayo Espanto

Cayo Espanto only has seven villas, and each one offers a little different view of paradise. Rates start around $1,600 US a night, and go up to around $3,000 US. This rate includes three meals a day, snacks, and beer, cocktails, water, and soft drinks. Wine and Champagne are not included, but they are available to purchase by the bottle. Because sourcing wine is not as easy in Belize as some other countries, double-check with Cayo Espanto ahead of time if there is a particular wine you want with dinner. If they cannot get it, you can always bring one or two bottles in with you. Any more than that and you’re looking at paying duties on arrival in the country.

Getting to Cayo Espanto is relatively easy. You’ll fly into BZE, Belize’s only international airport. From there, you can fly to Ambergris Caye on one of Belize’s national carriers, Tropic Air or Maya Island Air. Cayo Espanto will arrange a taxi to pick you up at the San Pedro airstrip and take you to their nearby boat dock where a private boat whisks you over the island. Or, for the one-of-a-kind luxury entrance, book a private flight on Astrum Helicopters straight from the mainland to Cayo Espanto.

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The raised first story of the bar offers a nice mix of covered and outside tables and a lounge area. There is a large bar area itself, and ample TVs for catching the latest sporting events which can be wagered on platforms such as bro138slot.

The second story, or top floor, will be reserved for meetings and private functions. Corporations, businesses, and wedding parties can reserve this space and enjoy a separate bar and seating area for their guests. I love this floor as you have 360 degree views from up here. It will be gorgeous when completely finished and open for bookings!

Signature Drinks at Crocs Sunset Bar

Aside from the usual menu of cocktails and local beers, Crocs is experimenting with a variety of homemade infused vodkas. We sampled a couple of the available ones that day, including a watermelon basil mojito ($18 BZ) and a rosemary Moscow mule ($16 BZ). The one I am most excited to try when it’s available is a tomato basil Bloody Mary ($18 BZ).

Other interesting drinks on the menu include the tamarind pineapple margarita ($18 BZ) and cucumber mint margarita ($18 BZ). The tamarind pineapple was served on the rocks and had a nice mix of heat and sweetness, while the cucumber mint was frozen and tasted refreshing and light.

Several drinks we didn’t try on the menu that I’d like to try in the future include:

• Peachy Margarita ($15 BZ)
• Pomegranate Fizz ($16 BZ)
• Vanilla Rose ($12 BZ)
• Jalapeño Margarita ($18 BZ)

Food Menu at Crocs

The soft-opening included a few bar snacks, appetizers, and small meals. Menu items included:

• Bacon Wrapped Shrimp
• Pulled Pork Tacos
• Lollipop Wings
• Shrimp Ceviche
• Loaded Nachos
• Cheesy Fries
• Onion Rings
• Cheese Sticks
• Chicken Caesar Wrap
• Philly Cheese Burrito
• Cheeseburger

We initially tried the shrimp ceviche and lollipop wings. The ceviche had a stronger lime flavor versus other ceviches you will find in Belize, which was great. The lollipop wings were crispy and well-cooked. They arrived with two sauces, one mild and one that packed some serious heat.

When the rest of our group arrived, they ordered bacon wrapped shrimp and cheese sticks. We ordered loaded nachos to finish off the evening’s tasting. The nachos were a decent portion size, with shrimp, beans, onions, tomatoes, and sour cream.

Owner – Ivan Luna

Ivan Luna, a local Ambergris Caye resident, is the owner of Croc’s Sunset Sports Bar. Ivan and his brother Abner both bring years of bar and hospitality experience to this new venture. Along with a strong team supporting him, Ivan effortlessly handled a completely full house from sunset onward for the soft opening.

Sports, Sunsets, and Friends

With a variety of TVs spread throughout the bar, it will be easy to find a good spot to catch the latest sporting events while betting on LUXURY333. And, as the sun goes down, the elevated bar is an ideal place to grab a cocktail and watch the sunset. We were pretty darn lucky after what seemed like an endless couple of weeks of bad weather and rain. We were treated to a pretty amazing sunset and a partial rainbow off in another direction for the soft opening.

Just remember, if you’re prone to becoming a meal for hungry mosquitos like I am, spray lots of repellent before heading up — especially if you’ll be there at dusk. Despite a thick coating of repellent, several mosquitos still feasted on me while everyone else around me didn’t get bit even once.

If you’re looking for a bar that can cater to groups (without reserving the top floor), it’s easy to pull tables together or take the lounge area in the back. I joked with my group that I think I saw almost every single person I know on the island at some point during soft opening night. It’s a great place to chill for a few hours or make it part of your northern Ambergris Caye pub crawl.

Get Your Crocs Merchandise

If you’re interested in buying Crocs Sunset Sports Bar merchandise, they have a built in alcove that features t-shirts and more. I am absolutely in love with the logo, so I couldn’t help but get a shirt for myself as well.

Women’s shirts come in pink and black while men’s shirts are available in black and grey. The grey one is probably my favorite, but the brightly colored logo really pops on the black shirt as you can see on Ivan here.

More Information on Crocs Sunset Sports Bar

To get to Crocs Sunset Sports Bar, drive north of the bridge (there is a toll – $5 BZ each way). Follow the “new” paved road and, as it curves and turns to the left, you’ll see Crocs Sunset Bar on the left. Can’t miss it!

Crocs is open seven days a week. Ivan says future plans include an expanded menu, live music one night a week, as well as a “jam night” session where local musicians can come play.

To find out more on the official full grand opening, or to book the top floor for a private event, like the Crocs Sunset Sports Bar Facebook page.

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We eat a lot of ceviche in Belize, and I do mean a lot. Even still, I love ordering ceviche when traveling throughout parts of Mexico as well. However, I keep noticing aguachile popping up more and more on local menus in Mexico, and they are always in a different section than the ceviches. Other than cucumber, which some ceviches have in Belize, I wasn’t quite sure what definitively made one an aguachile versus a ceviche.

Recently, I was having lunch with local friends in a village town near the border of Mexico and Belize, and they ordered a shrimp aguachile.

“So, what is the difference between an aguachile and a ceviche?” I asked.

They all looked at me with a blank stare and said, “no idea, but it sure tastes good” and went back to drinking their Mexican beers. LOL

Some quick sleuthing and talking to a couple more food-obsessed friends provided me with a more definitive answer on the differences.

What’s the Difference Between Ceviche and Aguachile?

Ceviche and aguaquile are pretty similar in many ways, but the nuances that set them apart include marinade ingredients and marinating time. Ceviche marinates in lime for 20 minutes or maybe hours whereas aguachiles are tossed in ‘chile water’ and served immediately. The prepared aguachiles is almost soupy whereas most ceviches you see in Belize or Mexico are not. You’ll find different styles or colors of aguachiles, including red, green, and even black, each made with different types of chilies and sometimes other herbs. Most aguachiles I’ve tried pack some pretty serious heat whereas we always get small bits of chopped habanero on the side with ceviche. However, I’ve had a few ceviches with chilies incorporated right into the dish so ask to verify if you are not a fan of really spicy food.

Ceviche in Belize and Mexico

If you’re aren’t familiar with ceviche, or never tried one on your travels, it’s important to understand what ceviche is first.

What is Ceviche?

Ceviche (typically pronounced seh-VEE-chay in Belize) is basically seafood marinated in citrus juice, which “cooks” it. It’s commonly found along coastal parts of Latin America and in some Caribbean nations as well. Popular seafood options include shrimp, lobster, conch, octopus, maimula (often called horse conch), squid, snapper, and more, depending on where you’re traveling. Head further down and into Latin America and you’ll find ceviches there have a variety of different ingredients like corn or sweet potato.

Other common ingredients include onions, tomatoes, and cilantro. And, kudos to the restaurants in Mexico that add avocado to their ceviches. Some restaurants incorporate chilies directly into the ceviche, or place them on the side. And, when you’re talking about habanero, I’m all for placing them on the side!

My favorite time of in Belize is when conch is in season, typically October through June, when you can get a mixed ceviche with conch, shrimp, and octopus to share with a group of friends. One of my long-time favorites is from El Divino Restaurant at Banana Beach Resort on Ambergris Caye, because it’s always fresh and, strange as it may sound to some, they put green olives in theirs. I used to get it at least once or twice every year when I stayed next door as a tourist, and it was always one of my favorite things to eat. We have a number of excellent options for ceviche on the island, so I tend to mix it up some, but I always go back to my long-time favorite at least once a month or so.

How Ceviche is “Cooked”

Some people have a hard time wrapping their head around the idea of seafood being “cooked” in citrus juice, because there is an obvious lack of heat. Basically, heat and citric acid both work in a chemical process known as denaturation. During denaturation, hydrogen bonds in the proteins are altered from their original state and are free to interact with other chemicals. Another example of denaturing proteins is when you cook an egg and it changes from the transparent fluid to an opaque solid. So, while no heat is applied, the end result is the same, with one important caveat. While technically not raw, denaturing proteins doesn’t rid them of bacteria like cooking with heat does, so it’s important to only eat ceviche that is made with the freshest seafood or the risk of getting sick is still a valid concern.

History of Ceviche

Many people associate ceviche with Mexico and Central America, but there are several theories on where it originated. You may see it spelled seviche or cebiche as well, depending where you are in the world.

One theory is it developed back during the Inca Empire in Peru, when fish were marinated with a local fermented beverage. It’s believed that they switched to citrus fruit after it was introduced by Spanish colonists. Another local civilization in Peru has documented history of ceviche. The Moche inhabited the coast and used fermented juice from local bananas and passionfruit, adding aji pepper.

SUMAQ has a great in-depth article all about the origins of ceviche in Peru for those who want to dig deeper and learn more. Interesting note, ceviche was not highly popular for several centuries, as it was considered to be a food for the “underclass,” but a strange set of circumstances changed all that.  When the Sino-Japanese war broke out, a wave of Japanese migrants settled in Peru to try farming there. With seafood being a key element in the Japanese diet, it’s not surprising that Peruvian cuisine began showing Asian influences.

Other theories place its origins in places anywhere from Central America all the way to the South Pacific. While traveling through French Polynesia a few years ago, I tried their local “ceviche,” which is called poisson cru. It’s basically tuna marinated in lime and coconut milk – super fresh and super refreshing!

Aguachiles

As its name implies, aguachile basically translates to “chili water,” and it is a much spicier version of ceviche, which I can attest to firsthand.

Aguachile is also pretty much limited to Mexico itself, reportedly originating in the Sinaloa region. The types of chilies used in can vary, but I’ve read that chiltepines, local to Sinaloa, are one of the primary varieties. Other popular options include serrano and jalapeño peppers.

In general, the most common type of aguachile is with shrimp, cucumber, onion, and lime juice. The chilies are usually blended with water to create the marinade. One major difference with ceviche versus aguachile is said to be the time it marinates. With ceviche, the seafood marinates in the lime juice for at least 15-20 minutes. Aguachiles are tossed in the lime and pretty much served right away.

Appearance wise, the aguachiles I’ve tried are usually plated with pieces of cucumber around the side and the shrimp and onions in the middle. It typically has slices of avocado as well – the fattiness is great for offsetting the heat from the chilies.

So, which is better?

They are really very similar, but it really comes down to what you can handle spice wise. The first aguachile I had in Tulum was not too bad, but the last one in Chetumal, WOW! I had to let the men devour that one and I stuck to the more mild appetizers as my mouth was on fire for a good 10 minutes after!

Have you tried either ceviche and/or aguachiles? Which is your favorite? 

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As a professional food traveler (which is the best job in the world I might add!), food tours are something I intentionally seek out in new destinations as a way to learn about the cuisine and culture of the place. Sadly, San Pedro, Belize has never really had an organized walking food tour of any kind — until now! Belize Food Tours officially launched May 28th to a group of hungry and enthusiastic media attendees.

Dora Guerra and Felipe Paz — a dynamic and energetic brother and sister team — have joined forces to bring the first food tour to Ambergris Caye, Belize. Born and raised on Ambergris Caye themselves, they are the ideal people to bring this exciting venture to life. Their passion for sharing both Belize’s culinary riches and its cultural history, combined with a keen marketing sense, tells me this is going to be a exciting addition to the island’s tourism offerings.

Irish playright George Bernard Shaw once said, “there is no sincerer love than the love of food,” and I couldn’t agree more. I referenced this quote when I wrote the book dedication for my dear friend, renowned chef Daniel Negreira’s second cookbook as well. It’s something I truly believe in and words I try to live by.

Even struggling through language barriers and encountering cultural differences as I travel, I’ve found that food is the common thread that brings everyone together. Unless you’re talking hotly contested debates about who has the best Philly Cheesesteak or the German Altbier and Kölsch beer wars of course! 

Some of my most cherished travel experiences and many of my best friends today have resulted from various food travel experiences. Whether it was the gas station owner in Macedonia who ran to his house to bring us a jar of his family’s home-made red pepper sauce (ajvar) or my favorite Belgian chocolatier reopening the store after hours just for us, these tales and acts of kindness have become cherished travel memories.

Seeing the whole team of Belize Food Tours in action, there is no doubt that their love of food is genuine and there is a deep-rooted passion surrounding it. And, that passion definitely comes through during the tour — the way Felipe describes each dish and how his face lights up when he talks about his family’s history on the island. A food travel guide can make or break a food tour, and Felipe will definitely make Belize Food Tours!

My impression is that food travelers have been slightly intimidated by Belize’s culinary scene in the past, which has contributed to some misunderstandings and the cuisine not being as widely publicized as it should be. This is likely due in part to the multitude of cultural influences at play. You have Maya, Mestizo, Garifuna, European, and even some Lebanese and Asian influences in more modern times, just to name a few. Yes, Rice n’ Beans is probably the most notable and recognized dish in Belize, but it’s only a small glimpse into what makes the country so exciting as a food travel destination. The launch of Belize Food Tours will help bridge that gap, introducing everyone to a variety of not-to-be-missed Belizean eats.

Marketing and Pre-Launch Excitement of Belize Food Tours

Luckily for me, the stars were aligned, and I was back in Belize around the time the tour was set to launch. I pushed my return flight out a few days to give me the opportunity to stick around for the actual media soft-launch on May 28.

On a small island where everyone pretty much knows everyone else, Dora and the gang did a great job at creating quite a buzz long before the launch date was announced. And, I’m flattered by all the messages I received asking if I was somehow a part of this venture, and if not, did I at least know who was. I wish I could say I was the mastermind here, but alas, I am just one of the very enthusiastic and hungry supporters of Belize Food Tours!

I have to admit, this was by far the most delicious media invite I’ve received. They delivered personalized Belize Food Tour goodie boxes filled with a variety of fun local snacks, a cool keychain, and a WTF? (Where’s the Food) shirt. Talk about VIP status!

Who Should Take a Belize Food Tour?

You might think only first time visitors to Ambergris Caye should take a food tour.

Wrong!

Despite visiting Belize for over ten years and living on Ambergris Caye for over four years, I still learned quite a bit on the tour. A Belize Food Tour is for anyone looking to get acquainted with the food scene in San Pedro and/or repeat food travelers looking to learn more about the restaurants and foods that are an important part of the local culture on Ambergris Caye, and in Belize as a whole.

The tour also provides an opportunity to sample new dishes and menu items you might’ve overlooked in other favorite spots, while learning more about the history and traditions of each.

Did you know fish balls were a common Sunday food?

I didn’t. In all my years in Belize, I’d never had a fish ball –I’ve had them elsewhere in the world, but not in Belize. I was intrigued to learn they are often eaten as a snack on Sunday afternoons.

When to Schedule Your Belize Food Tour

I highly recommend you aim to take the food tour at the beginning of your vacation. It not only gives you an overview of many of San Pedro’s best restaurants, but you’ll also learn about other little hole-in-the-wall spots not directly included on the tour, which you can go back and visit later on your own.

On every single visit to Belize I made in years past, I always ran out of time to eat at all the places on my list. Heck, it happens on every one of my trips around the world — even destinations I’ve been to a million times.

Look at this as a way to get a well-rounded intro to the best eats in Belize, after which you can then formulate a game plan for the remainder of your trip.

What To Expect on Your Belize Food Tour?

You’ll start the tour by meeting Felipe in Central Park. His energy is infectious, and he’s chock full of interesting stories about a wide array of topics. Learn what it was like to grow up on Ambergris Caye as tourism was emerging, dine at his grandparent’s restaurant on the beach, and even learn about the island’s start and important historical landmarks in town.

Without revealing all the stops on the daytime food tour, I’ll just say that you’ll sample a generous mix of food and drinks. You’ll get to try local beverages — some with alcohol — a number of savory eats, and even a few sweet and refreshing treats. Expect dishes to contain a mix of meat and/or seafood, and maybe you’ll even try some more unique Belizean foods. Think: Gibnut, aka Royal Rat! Dubbed the “Royal Rat” after it was served to Queen Elizabeth on her prior visit to the country, gibnut is one of the more interesting dishes you’ll find in Belize.

Keep an open mind about gibnut, channel your inner Andrew Zimmern, and enjoy this delicious “bizarre food.”

Other iconic Belizean eats you might sample include traditional Maya tacos, ceviche, and Belizean rums and liquors.

And, if you’re familiar with the term “Food of the Gods,” you’ll be excited to know you will sample some delicious Belizean cacao within locally produced “bean to bar” chocolates.

Belize Food Tours plans to offer three different tours to start:

• Belizean Bites: Daytime Tour, 8 Stops with 10 Tastings, Wednesday to Saturday $62 US pp
• Savor Belize: Evening Tour, 7 Stops with 12 Tastings, Wednesday to Saturday $72 US pp
• Sunday Brunch/Breakfast Special: Coming Soon

Important Food Tour Information to Note

There is alcohol included at some of the stops, so be sure to advise if you’re traveling with young ones or don’t drink yourself. If you have any food allergies, it’s important to let Belize Food Tours know in advance, as everything is prepared to be served as the group is seated since there is a tight schedule to keep.

Also remember that there is a strict season for many foods in Belize (lobster and conch being two of the big ones) so the items in some dishes may vary based on the time of year you are visiting.

Tours last approximately three hours and the daytime tour takes place from 11:30am to 2:30pm. While most things do move on island time in San Pedro, it’s important to be punctual for your food tour. Allow extra time for island traffic if you’re driving into town or schedule the taxi a little bit earlier for this. Each stop has an allotted time and being late can throw off peak lunch times for these restaurants, all of which are very small mom and pop type places.

While you aren’t necessarily walking long distances, you’ll want to come prepared. Bring sunscreen, sunglasses, and a hat, as it does get warm out there! Guides have water and you’ll also be given frozen washcloths to cool off part way through the tour; those can be a life saver during the longest walking part of the tour!

You will be walking on relatively stable cobblestone streets for most of the tour, but wear comfortable shoes as you’ll be on the beach as well. Daytime tours begin in Central Park and end a little further south near Holiday Hotel.

And, finally — and most importantly — come hungry! You definitely won’t be looking to eat for a few hours after this tour!

Connect with Belize Food Tours on social media here:

• Belize Food Tours Facebook
• Belize Food Tours Instagram
• Belize Food Tours Twitter
• Snapchat @BelizeFoodTours

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Disclosure: I was a guest of Belize Food Tours for their inaugural launch, but as always, all views, opinions, and calories gained are my own! 

Looking for more delicious food tours in other destinations? I highly recommend Devour Spain and Walks of Italy, while Viator offers a nice selection of food tours and cooking classes in countless other destinations all around the world. 

About Finn and Martini

Located just north of the round-about near Caye Mart, Finn and Martini is hard to miss. The vibrant colors and chic decor catch everyone’s eye passing by. And, if you’re questioning the ambiance since it’s not a beachfront location — stop!

Finn and Martini is located in the heart of town and definitely has a chic, yet cozy, vibe. The outdoor tables are great for people watching and seeing friends and family pass by. And, when it’s ridiculously windy on the beachfront with sand blowing everywhere (like it has been lately), it’s calm and quiet at Finn and Martini. Inside, you’ll find Finn has made great use of the space with a couple of tables, bar seats, and a cool, pillow-backed bench, which is great for groups.

I’ve known Finn for years, from back when he was managing a luxury resort’s bar and restaurant up north here on Ambergris Caye. With his outgoing personality, love of great food and cocktails, and a strong creative streak, it’s no surprise that he finally opened his own restaurant in town.

Every detail and decor element was carefully planned out, right down to the artwork on the walls — which Finn painted himself. Finn and Martini is certainly a labor of love, and a family affair, with Finn running the front of the house while his sister Jamie and her husband Marvin run the kitchen. Marvin was previously a chef at the same restaurant and resort Finn worked at, and Marvin also runs the El Jefe Food Truck that is often parked next to Finn and Martini (which I have not yet tried, but I hear amazing things about all the food, especially the burritos!)

Shoot to arrive just after the 6pm opening time if you can. We took these photos at opening time on a Wednesday night, and by the time our first appetizer arrived, all tables but one were full.

Finn and Martini Cocktails

Mixologists Danny and Ivan, who also previously worked with Finn (notice a cool trend here?), shake things up with a cool take on the traditional martini menu. Working around the globe and tasting cocktails from some of the world’s most noted mixologists, I’ve longed for something like this in San Pedro. If anyone has the potential to rival some of the creative mixology I am seeing out of destinations like Hong Kong, it’s these guys. It’s very exciting to see the reception has already been so positive in Finn and Martini’s opening weeks.

Some of the martinis to try include:

Basil Jones – Special of the Day

If you’re a frequent visitor or resident in Belize, the name Basil Jones is probably a familiar one. There is an area at the far north of the island, along with an airstrip, named Basil Jones. Jones was one of the Baymen, or a pirate, who ultimately became a wood cutter in the region. Believed to be of Welsh decent, Jones leased a portion of the northern end of Ambergris Caye in the late 1700’s. His plantation grew food and coconuts, most likely with a work crew comprised of slaves. Basil Jones was instrumental in helping defeat the invading Spaniards in what became known as the Battle of St. George’s Caye in 1798, ending Spain’s dominance over the area.

The Basil Jones Martini (18 BZ)  pays homage to the man and plantation with fresh pieces of toasted coconut right in the martini. There is also fresh basil, vodka, and lime. One of my favorite martinis! It’s light, refreshing, and goes well with the small plates..

Thai Martini and Finnomenal

Two of my “must try” recommendations include the Thai Martini (14BZ) and the Finnomenal (22BZ). The Thai Martini is made with a house mix of fresh juices with ginger and chili pepper infused vodka. It definitely packs a kick, so if you like spice, this is the martini for you. The Finnomenal is one of my all-time favorites, made with fresh cucumber juice, Rangpur Gin, and vodka, with a hint of rosemary. Never heard of Rangpur Gin? Well, it’s a special Tanqueray Gin infused with the Rangpur Lime, noted for its bold flavor that smooths out the Tanqueray.

Chocolate Martinis

Looking for something a bit sweeter to finish off the night? Try a White Chocolate Martini (18 BZ), made with White Godiva Liqueur, Creme de Cacao, and vodka. For an even sweeter option, order the Chocolate Martini (18BZ), made with Godiva Chocolate Liqueur, Creme de Cacao, and vodka. Pair with a dessert course and these drinks will satiate anyone’s sweet tooth.

Other Martinis to Try

Other martinis of note on the menu include:

• Horchataini: Rice cream, cinnamon, and vanilla infused vodka (14 BZ)
• Key Lime Pie Martini: Lime juice, pineapple juice, Butterscotch, and vodka (16BZ)
• Sohotini: Lychee, lime, and vodka (16 BZ)

Cocktails to Try

Not a fan of martinis? Finn and Martini offers a fully stocked bar with beer, wine, and some other interesting cocktails. A couple that peaked my interest include:

• Banana Caramel Colada: Made with banana, caramel, coconut cream, and white and dark rums (14 BZ)
• Mono Loco: Banana, mocha, chocolate, and dark rum (14 BZ)
• El Chapo: Jalapeño tequila, lime juice, and triple sec (14 BZ)

Finn and Martini Food Menu

As Finn is committed to using the freshest seasonal ingredients, expect the menu to change regularly. During our visit, we sampled a variety from the new March menu items.

Crudo

Crudo is basically the Italian word for raw, and you’ll find that Finn and Martini’s Crudo (28BZ) is similar to ceviche, but elevated a notch. Finn’s crudo is a definite nod towards Japanese cuisine — ours was made with local conch, pickled daikon, green onion, jalapeño, tomato, onion, cilantro, soy sauce, wasabi, and sesame oil. It’s served with fresh tortilla chips on the side. This crudo has a little front end bite with the peppers, and residual heat with the wasabi. It’s not overpowering if you’re worried that it’s too spicy. Refreshing and definitely a great palate cleanser to start.

Wontons

Anyone who knows me knows what a tough critic I am when it comes to Asian dumplings. Living in Taiwan for four years, and traveling to Japan and Hong Kong 3-4 times a year, has admittedly made me a bit of a dumpling snob.

Knowing Finn, and his recent stint backpacking around Southeast Asia, I definitely had high expectations. Filled with a mixture of shrimp and mushroom, these wontons (34 BZ) were a serious burst of flavor, right from the first bite. Pleasant consistency on the wrapper, with a crispy, pan-fried bottom and a nice bold mix of Asian spices inside. I could’ve taken about three orders of these to go for later.

Pizza Blanco

Pizza is something I have a serious love/hate relationship with and most of the time it’s on the hate end of the spectrum. I could devour traditional Margherita pizza in Naples all day long (which I actually have — all in the name of research! lol) or chow down on a Chicago deep dish pizza, no questions asked. Past that, pizza is not something I crave or even like most days of the year. BUT, I will say there are some great pizzas being made in San Pedro. Completely unexpected!

Finn had us try his signature Pizza Blanco (54 BZ) made with garlic chevre white sauce, onions, garlic, grated parmesan, and shrimp. When I lived in Asia, just seeing seafood on a pizza menu made me gag — it wasn’t until a few years ago here in San Pedro that I tried a friend’s white pizza with shrimp and I finally saw the light. Since then, I’ve had some pretty incredible seafood pizzas, and Finn’s Pizza Blanco is right up there on top.

I love the idea of using chevre, or goat cheese, here as its somewhat tart and earthy flavor profile is rather distinct. The pizza is definitely a meal in itself (about 8 slices) so plan accordingly if you want to order a number of small plates as well.

Other pizzas on the current menu include Aloha Pizza (pineapple, red sauce, and ham), Pizza Margherita (red sauce, tomato, basil, and parmesan), Pizza Pizza (pepperoni, mozzarella, and red sauce), and Pizza Americano (“Meat Lovers” with red sauce, pepperoni, bacon, and sausage).

Carpaccio

Another “not-to-miss” item on the menu, when available, is the Carpaccio (30 BZ). Grass-fed beef tenderloin sourced from the mainland is thinly sliced and topped with arugula, purple onion, capers, parmesan, olive oil, and lime juice. It’s served with toasted French baguette slices. Undoubtedly, some of the best beef carpaccio I’ve had!

Chaya Dip (Seasonal)

If the Cheesy Chaya Dip is on the menu — definitely order it. It’s a classic spinach-style dip with lots of cheese. The twist is it’s made with local Chaya — when available. Chaya is a common ingredient in many Mexican, Maya, and some Belizean dishes. It’s believed by many to be a miracle plant, offering even more benefits than spinach.

Other Menu Items to Try

Both times I’ve been to Finn and Martini, I’ve seen a number of friends ordering the salads. There is a Raw Kale Salad (24 BZ) that is made with fresh kale, chopped vegetables, bacon, and grated parmesan cheese, tossed in a homemade Caesar dressing. The other one is the Chicken Island Salad (22 BZ) made with jerk chicken breast and served on a bed of romaine lettuce with chopped vegetables, and mango sesame vinaigrette dressing.

Desserts – Creme Brulee and Chocolate Cheesecake

Be sure to save room for dessert if you can! All the desserts, with the exception of the cheesecake, are made in house.

Lightly flambeed with local cane sugar, the Creme Brulee (22 BZ) is topped with bananas that have been caramelized with bourbon. Nice touch!

The Chocolate Cheesecake (18 BZ) is decadent and everything a good cheesecake should be. For an extra bit of richness, it’s topped with a house made dark rum chocolate ganache. In case you’re wondering, I scooped up every bit of chocolate with the strawberries — it was that good!

Next on the dessert menu to try when I visit again — the Chocolate Lava Cake with homemade vanilla ice cream. This one you need to order ahead of time as it takes 15 minutes to prepare.

Final Thoughts

Living here and visiting for over 11 years now, I’ve watched Belize’s culinary scene evolve and slowly start to get the international recognition it deserves. With the recent expansion of San Pellegrino’s “Latin America’s 50 Best Restaurants” awards, I hold out hope that one day, a restaurant in Belize might catch the eye of an anonymous judge, who will at least pay the country a visit and talk about what exciting culinary discoveries there are to be made here. Every little step counts, and creative minds like Finn will only help get Belize more squarely noted on the list of culinary travel destinations.

And, hey, if my photos don’t convince you to visit Finn and Martini this week, maybe hearing that the Prime Minister of Belize and his family dined at Finn’s this past holiday weekend when they were on the island will convince you! Pretty big honor for the new kid on the dining block, don’t you think?

Finn and Martini’s Location

Finn and Martini is located north of the roundabout, across the street from Annie’s Pastries. If you’re driving north towards the bridge, it’s on the right side of the street.

• Facebook Page: Finn and Martini
• Hours/Days: Closed Tuesdays, Open the rest of the week from 6pm to “Late”
• All prices are in BZ dollars, which is essentially 2 BZ to 1 USD
• NOTE: CASH ONLY right now

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Disclosure: We were guests of Finn and Martini for one of our two visits, but as always, all opinions and calories gained were our own. 

October 1st kicked off one of my two favorite seasons in Belize — Queen Conch season. Conch (pronounced conk) is the beautiful mollusk most often associated with the Caribbean. Its recognizable shell is often seen in the seagrass beds, particularly around Ambergris Caye, and especially when snorkeling or diving.

If you’re looking to give conch a try, here are three of my favorite conch dishes in Belize.

Conch Fritters

I’ve had conch fritters in other Caribbean destinations, but the ones I get back home in Belize are my favorite by far. You’ll find them served throughout the country, especially in coastal destinations and on the cayes. Ingredients and texture may vary by recipe — I’ve had some with the conch ground up, while others have had larger, more meaty chunks of conch. In general, other ingredients include onion, sweet pepper, garlic, herbs, and perhaps even a bit of habanero pepper.  When it comes to dipping sauces, you’ll find another wide variety here — I’ve had chipotle style mayo, sweet chili sauce, pepper sauce, and more.

Conch Ceviche

I’ve said it countless times, but I really could eat ceviche every day — especially conch ceviche. My favorite ceviche in Belize is a mixture of shrimp, octopus, and conch. Some of my local friends don’t like octopus and/or conch in ceviche as they find it too chewy, but I love the texture of both. The conch is marinated, or essentially cooked, in lime, mixed with other ingredients like tomato and onion, and always served with homemade tortilla chips as there’s no better way to enjoy fresh ceviche.

You may find a few different versions of ceviche in Belize — some options are more chunky, with carrots and cucumbers, while others have long, thin slices of onions and tomatoes, sometimes referred to as “Mexican style” by locals.

Conch Soup, Stew, or Chowder

After living in Asia for several years, I became accustomed to eating soup even in the warmest of months. So, conch soup on a tropical island in 85F weather is perfectly acceptable to me. I’ve had conch served in a soup made with pigtail, in a milky style chowder, and even within a soup more like a stew, with large vegetables and potatoes. It depends on the restaurant and your preference, but don’t skip trying conch soup if you find it on a menu! One of the best I’ve tried in San Pedro is at Elvi’s Kitchen.

Other Ways to Eat Conch

You may find menu options that serve conch as a main dish, perhaps fried or blackened. Some people find it too chewy or tough, but if you get it cooked right, the fillet is quite tender. I prefer conch in ceviche, soup, or fritters. If you’re around when someone is cleaning a conch, you may be invited to try “conch penis,” supposedly the male reproductive organ of the conch, said to be even more of an aphrodisiac than the conch meat itself. For the record– Yes, I tried it once, and it had very little taste. 

The Importance of Conch Season

Like spiny lobster season, there is a very strict season when it’s OK to catch, sell, and consume Queen Conch in Belize. The season lasts from October 1 through June 30, but it may close early some years. Other rules exist regarding who can legally sell conch in Belize and the minimum allowable size. Please consult the Belize Fisheries Department regulations to ensure you are in complete compliance, and do not consume conch outside of the official season.

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Lunch was provided by Elvi’s Kitchen in San Pedro, Belize, but as always, I retain full editorial control over content, and all thoughts, opinions, and calories gained are my own. 

10 years ago, I ended up on vacation in Belize at the request of an ex-boyfriend who had always wanted to come diving here. I admittedly knew very little about the country and even less about its cuisine. I arrived with no idea what to expect, but instantly fell in love with every aspect of Belize, especially its food and the passion of those that work tirelessly to showcase the local cuisine.

Today, I call Belize home for a majority of the year, and I’m often humbled by how much I continue to learn about traditional dishes and family styles of cooking here. Belize hasn’t gained the recognition that some other Latin American destinations have for its cuisine, which is truly a shame. I think part of that stems from a lack of understanding due to Belize’s multiple cultural influences and the overshadowing of the country’s spectacular natural attractions. However, I predict within the next five years you will definitely see Belize holding its own against other culinary-notable destinations in Latin America.

Belize’s background includes Maya, Mestizo, Chinese, Lebanese, Creole, East Indian, and Garifuna cultures. This translates into a very wide range of what is considered Belizean cuisine, and can vary based on where you travel within the country. If you’re planning a trip and are interested in checking out the best spots for food travel in Belize, I’m not exaggerating when I say the entire country is worth exploring for its cuisine. And, it’s quite small, geographically speaking, making a road trip through Belize ideal, although you will have to take a boat or plane to check out the food here on the Cayes.

Here’s a look at some of the best places in Belize for food travelers, starting with two of the most popular tourist spots:

Belize’s Cayes

Ambergris Caye

I live on the island of Ambergris Caye and have enjoyed watching the dining scene continue to evolve here. We now have everything from amazing street food eats to high-end dining establishments with international chefs. It’s also hard to argue against including San Pedro when you have a local chef like Jennie Staines from Elvi’s Kitchen who holds the honor of cooking for Prince Harry during his visit to Belize in 2012. Chef Jennie has worked to bring back many of the traditional Mayan dishes and techniques that have been lost on newer generations. Check out Elvi’s Friday night Mayan buffet to sample some traditional Mayan specialties.

Try a Belizean breakfast on the beach, fresh meat pies, or a massive stuffed fry jack. When it comes to seafood, try ceviche and conch fritters. Everyone has their own style so it’s worth sampling a few different ones. If you’re really hungry, try a whole fish, either fried or “tour guide” style. Swing by one of the local “delis” and sample lots of fast food like garnaches, panades, and dukunu. El Salvadorian pupusas are also popular here — head down Middle Street in the evening to try these.

And, it’s exciting to share that San Pedro is now producing many local Belizean products. Coffee, local liquors, and chocolates are just a few of the Belizean food products you can find made right here on Ambergris Caye.

Caye Caulker

Stroll down the sandy streets of Caye Caulker for amazing barbecue and local eats, especially during lobster season. You’ll find both the vibe and often the prices to be slightly less than San Pedro if budget is of concern. Both Caye Caulker and Ambergris Caye host impressive Lobsterfest celebrations to kick off the annual lobster season in mid-June — one of my favorite times to be here. They are markedly different so if your schedule allows for several weeks in Belize, hit both celebrations.

Trying to decide on whether to visit Ambergris Caye or Caye Caulker? While I readily admit to being a bit biased towards my home of Ambergris Caye, fellow travel blogger Beyond Blighty shares some compelling reasons why you should visit Caye Caulker too! 

Belize’s Mainland

Head back to the mainland and pick up your rental car to head off on a culinary road trip. The reason I highly recommend food travelers explore Belize by car is the ability to stop at some of the awesome little roadside stands and food stalls. You can stop for delicious homemade tamales and two miles down the road find homemade cashew wines that are quite impressive. But of course, don’t drink and drive.

Belize City

Drive around Belize City and you’ll find it’s quite international when it comes to cuisine. If you’re after local favorites, this is the place to try Belize’s “national dish” of rice n’ beans with stewed chicken. Seek out one of the more unique drinks in Belize — a Belizean seaweed shake — and there is often an adult version available with rum!

Another local Belizean specialty to try is gibnut, dubbed the “royal rat” after it was served to Queen Elizabeth during a previous visit to Belize.

Chimole and escabeche are two other local Belizean dishes to seek out in Belize City. Known as “black dinner,” don’t be turned off by chimole’s dark color which comes from the black recado. Escabeche is different than what you’ve likely heard of from the Mediterranean. Here it’s a vinegar soup with chicken and loads of onion. And, if you’re really brave — one of my personal favorites is pigtail.

If you’re in the city, this is the place to learn more about Belizean beverages. Stop by Traveller’s Rum to learn more about the rums and local liquors they produce or visit Belikin Beer and tour the brewery to learn more about the country’s beers.

Cayo/San Ignacio

Cayo is regarded as the cultural heart of Belize, but it’s also quite a culinary hot spot. The San Ignacio Market is a must to visit, especially if you are staying somewhere with kitchen facilities. Be sure to try some of Belize’s delicious mangos and other local fruits like soursop. Resorts like Ka’ana offer cooking classes, similar to cooking class team building singapore, and some of the most innovative twists on local Belizean cuisine. If you’re of drinking age, be sure to try a sweet corn colada — one of my favorite drinks in all of Belize. Other resorts like Chaa Creek and San Ignacio Hotel have awesome onsite restaurants and there’s no shortage of local and international offerings in town.

Orange Walk

Aside from its sugar cane used in Belize’s beloved rum production, Orange Walk is also famous for its rolled tacos. Ask anyone from Orange Walk and they will tell you there is no better place in Belize to try these! Another dish to seek out is salpicon. Orange Walk’s answer to ceviche, this tasty snack is typically made with either pork or beef.

Dangriga/Hopkins

This area is highly-regarded for its Garifuna villages and culture. The UNESCO World-Heritage recognized Garifuna culture comes alive in the cuisine. Options like hudut, bundiga, and cassava bread are staples here.

If you’re driving in this area, Stann Creek is home to Marie Sharp’s — the essential condiment for all your Belizean dishes. These habanero based sauces are rather addicting — 10 years ago I couldn’t handle even a few drops of the mild one and now I travel outside of Belize with small bottles of the spiciest to satiate my craving! Check for availability and hours, but Marie Sharp’s does offer tours or you can just stock up in the factory store if you’re short on time.

Also, add a stop at Sittee River Marina and Curve Bar. One of my favorite chefs in Belize, Sean Kuylen, recently opened a new restaurant here. He’s born and raised in Dangriga, but studied culinary arts in the US and has also worked at notable international spots like the Cliff House in San Francisco and Walt Disney World’s Wilderness Lodge. His mastery of Belizean cuisine and passion for Belizean ingredients is unsurpassed.

Added July 2015: Sean Kuylen is no longer at Sittee River Marina and Curve Bar. We will amend his current location when we have more information. For now, you can contact him on his Facebook page to discuss catering options and future events. 

Placencia

What was once a sleepy fishing village is becoming a hotspot for expats moving to Belize. You’ll find an impressive array of restaurants and eateries here — everything from authentic Italian gelato to Francis Ford Coppola’s Turtle Inn. Sample local Belizean cuisine or opt for one of the international restaurants that have popped up in, and around the peninsula, the last several years. 

No matter what area of Belize you travel in — try fry jacks and johnny cakes.

Punta Gorda/Toledo District

One word to remember in this less traveled southern tip of the country — Chocolate. Every May, the Toledo District hosts a Chocolate Festival that needs to be on every food lover’s calendar. All the chocolate produced in Belize comes from the Toledo region so if you’re looking to satiate your sweet tooth — head right to the source.

When you’ve had your fill of chocolate, local cuisine is the way to go in the town of Punta Gorda. The Toledo District is home to the Kekchi and Mopan Maya, whose diet is rich in corn and beans. Look for game animals, delicious fresh fruits, and an abundance of family grown vegetables. If you’re really interested in the Maya culture, Toledo offers a Maya homestay network program you can check out as well.

Garifuna and East Indian are two other predominant cultural influences in this region. Be sure to try the East Indian specialty, tacari and cohune cabbage.

Food Travel in Belize

The dishes mentioned here are just an introduction to Belizean cuisine and the country’s varied cultural influences. I’ve dined around the country and I honestly can’t say I’ve ever run across a place I’d deem a tourist trap. In San Pedro, many of the beachfront restaurants and “expensive” joints are frequented by the locals and expats, quite a departure from nearly everywhere else I’ve traveled in the world.  If you’re looking for specific recommendations, feel free to reach out to me and I’ll be happy to offer suggestions. And, if you’re found some gems here in Belize, do share as I’m always looking for new places to eat!

This post was in partnership with Alamo Rental Car, but as always, thoughts and opinions are my own. 

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Wrong! 

I attempted two recipes, and while my mini-donuts were quite good, I had an epic fail with my cookie butter cardamom cookies. What was supposed to be a batch of light and fluffy cookies, such as those thinking of you cookies, ended up as a single, very thin cookie-blob that might as well have been run over by a steam roller.

Thank you humidity!

I should’ve known better after having to freeze the dough to even roll the cookies in the first place. My mistake was not putting the dough balls back in the freezer to set up before putting the cookies in the oven to bake.

Despite their hideous appearance, the cookies were rather tasty and I’ll try them again so I can write up a recipe.

In the meantime, I did manage to pull off pretty tasty mini-donuts that were baked rather than fried. And the best part is, these were made utilizing local ingredients like Belizean brown sugar and cocoa.

If you have a Wilton Nonstick 12-Cavity Mini Donut Pan, try your hand at baking these Belizean brown sugar mini-donuts.

Print

Belizean Brown Sugar Mini-Donuts

Mini baked donuts made with all-local Belizean ingredients, including brown sugar and spicy cocoa.

Course Dessert

Cook Time 14 minutes minutes

Total Time 14 minutes minutes

Servings 24

Ingredients

• 1 1/2 cups all-purpose flour
• 2 tsp baking power
• 3/4 cup Belizean brown sugar (if you aren't in Belize, use coarse, like raw, brown sugar)
• 1/4 tsp nutmeg
• 1 tsp Belizean spicy cocoa (If you aren't in Belize, use high-quality cocoa powder)
• 1/4 tsp salt
• 1 tsp cinnamon
• 1 tsp vanilla extract
• 1/2 cup butter, room temperature
• 1/2 cup milk
• 1 egg

Instructions

• Pre-heat oven to 350F. Lightly grease mini-donut pan.
• Mix flour, 1/2 cup brown sugar, baking powder, salt, nutmeg, spicy cocoa, and 1/2 tsp cinnamon in bowl
• In another bowl, beat egg. Add vanilla extract, milk, and 1/4 cup melted butter.
• Add flour mixture to bowl with wet ingredients. Mix thoroughly to ensure no lumps.
• Fill mixture into mini donut pan about halfway
• Bake for 14 minutes or until donuts are done
• Mix remaining sugar and cinnamon with 1/4 cup melted butter and pour over donuts. You can sprinkle more spicy cocoa as well.