Belize Cuisine

Where cuisines collide

Vegetable haters will love Belize. Limited crops mean fresh salad and other good-for-you greens are not part of the standard restaurant meal. However, seafood and fruit fanatics will think they've died and gone to culinary heaven. And if you have a hankering for cashews, Belize grows the best in the world.

With its eclectic ethnic mix, menus look more like international sampling opportunities than a national salute. Don't be surprised to see African, Caribbean, Mexican and Spanish items offered. They'll be delicious, but keep in mind they'll have their own Belizean twist.

Be sure to try:

• Conch fritters - A rarity in North America, this tasty appetizer makes its way onto most bar and restaurant menus. A straightforward dish of deep-fried conch meat, either lightly battered or dredged in flour, the simple coating allows the seafood's flavor to come through.
• Lobster - One of the world's major lobster exporters, Belize is the place to be in lobster season. From mid-February to mid-July, you'll find lobster on every menu and in every way imaginable. Readily available and surprisingly affordable, it comes steamed, fried, baked or folded into a wide range of salads.
• Rice and beans - A staple in Belize, this dish has its roots in Kriol (Creole) cooking. Everyone and their grandmother has their own secret recipe for this creamy dish infused with coconut milk. The main distinction is whether the chef uses the classic small red bean or strays from tradition and uses black.
• Marie Sharp's Hot Sauce - Found on every table in every restaurant, a Belize meal isn't complete without a dash of this spicy blend of habanero peppers, carrots and onions. The makers claim it's the "perfect balance between Flavor and Heat," but if you're not used to spice, take the slogan's capitalization as fair warning.
• Fruit - Desserts in Belize aren't stellar, so indulge in the bounty of fresh fruit. Star fruit, bananas, pineapples, papayas, melons and mangoes are plentiful and lush. If you're feeling adventurous, try the ephemeral "cashew apple" - the fruit of the cashew tree which begins to ferment within a day of being picked.

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