Once you arrive, there is no need to be hesitant about trying the Belizean recipes. The delicious mixture of different cultural influences means that Belizean foods are home to a mouth-watering assortment of fresh fruit, seafood, Caribbean classics, and plenty of appetizing treats that are sure to please even the pickiest eater. NOTE: Most of the Caribbean countries have the same recipes for dishes, they just use different names for them.
31 Traditional Belize Recipes
1. Traditional Rice and Beans
I had the Belizean rice and beans recipe on my recent trip to Belize City. I’d read about this favorite food. After walking all around the city streets for quite a while, I discovered this little local restaurant which looked like the best spot to try this popular dish.
The restaurant itself was basic and casual, with a few tables dotted around and locals dropping in for meals. The menu offered several traditional Belizean dishes, but I immediately focused on the Belizean rice and beans recipe. It’s a main meal of Belizean cuisine and in most cases will go with chicken, beef or pork but I chose the traditional version with stewed chicken – which I was told is among the most common ways it’s experienced.
The plate arrived and I thought it looked like a hearty, straightforward meal. It was a huge serving of beans and rice with steamed coleslaw, plantains, and chicken. No showy presentation, but clearly the food was prepared with care. The Belizean rice and beans recipe had been cooked together, a typical method in Belize where the two are generally simmered with coconut milk.
2. Stewed Chicken
I’d read about the local Belizean stewed chicken recipe from travelers and locals for a long time. When I visited San Ignacio, Belize, I went to a little restaurant off the town’s main square where locals had lunch. It was a casual, no-fuss place with a few tables and chairs around and a chalkboard menu of traditional Belizean meals.
The server informed me that when I purchased the stewed chicken that it had been one of their best sellers. It had been accompanied by rice and beans, potato salad and braised plantains. My first impression was it looked similar to something you would find in a typical local kitchen: simple, hearty and full of flavor. There were no elaborate garnishes or presentation, just a plate of comforting food.
3. Boil Up
During my trip to Belmopan, Belize, I decided to try the Belizean boil up recipe, a traditional dish that locals recommended. I found it at a small restaurant near the market and the owner told me that the Belizean boil up recipe is a popular meal for family gatherings and weekend lunches.
The dish came with boiled root vegetables (cassava and yams), fish, boiled eggs and dumplings tossed in a tomato sauce. First impression was it looked like a filling meal. The ingredients were laid out on the plate simply with no fussy presentation, staying true to its reputation as a simple home-cooked meal.
The flavor of the Belizean boil up recipe was what I would expect from a traditional dish. The root vegetables were soft and slightly sweet and paired well with the tomato sauce. The fish was firm but tender and soaked up the sauce well. Dumplings were dense and chewy. All of the ingredients in the Belizean boil up recipe came together for a filling meal.
4. Salbutes – Fried Puffed Corn Tortillas
I made a point to sample the food culture of Belmopan, Belize. Belmopan is the capital city, smaller and quieter than other capitals, but still filled with charm. Its laid back atmosphere and local markets ensure it is an excellent introduction to Belizean food, which I wanted to try out. One particular dish I had heard a lot about was the Belizean salbutes recipe.
A little food stall in one of Belmopan’s local markets sold traditional dishes. The Belizean salbutes recipe jumped out at me. The vendor, a local woman who clearly had made these for years, explained salbutes are fried tortillas topped with shredded chicken, lettuce, tomatoes and pickled onions. It’s a popular street food in Belize and in most cases eaten as a snack or light snack.
The Belizean salbutes recipe jumped out at me as looking fresh and vibrant. Crispy, golden tortillas were dotted with colorful vegetables and shredded chicken. The presentation was simple, as is typical of many Belizean dishes, and more about the taste than on elaborate plating.
5. Pork Tamales
I visited Orange Walk Town in Belize and tried some local culture and cuisine, including Belizean pork TamaleSs recipe. Orange Walk Town has a history and food scene influenced by its proximity to Mexico. This northern city is known for traditional Belizean foods which I had to try for myself.
I found the recipe for Belizean pork TamaleSs at a little family-owned restaurant outside the main market area. The restaurant was casual and staff were friendly and quick to recommend their TamaleSs as a must try dish. Belizean TamaleSs, particularly those made with pork, are famous and are served for family functions and celebrations.
When my TamaleSs arrived, my first impression was how substantial they looked. A recipe for Belizean pork TamaleSs calls for steaming the TamaleSs in banana leaves. Inside, the TamaleS contained seasoned pork and a corn – made masa dough. The masa was soft and slightly dense, which contrasted with the tender pork inside.
6. Belizean Ceviche
I was visiting Corozal town when I first ried this Belizean ceviche recipe. I was in Belize trying out the local cuisine including the seafood dishes that this coastal Town is known for. Corozal Town is near the Mexican border and has Belizean and Mexican influences in food. While there, I found a small beachside restaurant where locals said try the Belizean ceviche recipe.
The restaurant fits in with the relaxed atmosphere of Corozal Town. Ceviche was made with just landed seafood – mostly shrimp and conch – and was a light and refreshing dish. I had heard that ceviche is among the most popular dishes in Belize, especially along coast towns like Corozal.
The very first thing I found out about the Belizean ceviche recipe was the colorful mixture of ingredients. It was a basic dish, but the fresh shrimp, onions, diced tomatoes, conch, cilantro and lime juice made it seem attractive. The seafood had been tossed in the lime juice which “cooks” the fish in ceviche and had been accompanied by tortilla chips.
7. Cochinita Pibil
I tried the Belizean Cochinita Pibil recipe while visiting San Pedro, Belize trying local dishes. San Pedro on Ambergris Caye has a lively atmosphere and gorgeous beaches. It’s a popular town with visitors but tied to traditional Belizean cuisine. One of these dishes is the Belizean Cochinita Pibl recipe, influenced by the Yucat’n region of Mexico.
I found the Belizean Cochinita Pibl recipe at a little eatery in the center of San Pedro, a few blocks from the beach. The restaurant itself was simple with local food emphasised and I tried the Cochinita Pibl after hearing about it from locals. It’s basically slow-roasted pork in achiote (annatto seed-based spice) and citrus juices – a dish common throughout Belize – particularly in areas with Mayan and Mexican influences.
8. Belizean Garnaches
The Belizean Garnaches recipe was one of the first dishes I had to try upon arriving in Dangriga, Belize. Dangriga is a coastal town and the cultural capital of the Garifuna people. It’s a vibrant town with roots – connected in food. The Belizean Garnaches recipe is a popular street food that captures Belizean cuisine.
A little food stall near the town centre sold Belizean Garnaches. The food stand was filled with locals – which I took as an indication that the food was authentic. Garnaches are crispy corn tortillas with refried beans, crumbled cheese and sliced onions on top. It’s a simple dish but my line of customers told me this Belizean Garnaches recipe was a crowd favourite.
9. Belize Fry Jacks
I discovered the Belizean Fry Jacks recipe at a small café in the heart of Dangriga, frequented by residents starting their day. The café had a casual atmosphere, and I was welcomed by the friendly staff who were eager to share their local dishes. As I scanned the menu, I was pleased to see Fry Jacks listed as a breakfast staple. This dish is essentially deep-fried dough, often served alongside beans, eggs, or cheese.
When my order arrived, the Belizean Fry Jacks recipe was presented as puffy, golden-brown triangles, lightly dusted with flour. They looked inviting, and I couldn’t wait to dig in. My first bite revealed a delightful crunch, followed by a soft, airy interior. The Fry Jacks had a subtle richness from the frying process, yet they weren’t greasy, which I appreciated.
10. Belizean Chilmole
I tried this Belizean Chilmole with Chicken recipe while in Benque Viejo del Carmen in Belize recently. It is a local staple with a distinctive flavor. Benque Viejo del Carmen is a small town at the Guatemalan border. It blends cultures and offers Belizean cuisine.
I found this Belizean Chilmole with Chicken recipe at a local restaurant that felt welcoming. The atmosphere was casual and I saw the cooks making the meal in an open kitchen. I guess it was a popular restaurant for locals and visitors.
When the Belizean Chilmole with Chicken recipe arrived it was in a bowl of dark stew. The chicken was tender and cooked well in a sauce of roasted spices and black recado (a staple in Belizean cooking). It was thick and flavoured smoky and spicy.
11. Johnny Cake
While in Belize City I tried a Belizean Johnny Cake recipe. Belize City may be the biggest City and the largest tourist attraction in the island’s eastern coast. The city is characterised by a blend of cultures like Mestizo, Creole, Mayan and Garifuna influences.
I happened upon a little cafe serving local cuisine in Belize City. The cafe was laid back and both locals and tourists could sample the food on offer. Among those, the Belizean Johnny Cake recipe stood out. It’s ordinarily eaten as a breakfast but could be consumed anytime of the day.
Belizean Johnny cakes are soft, sweet bread made with flour, baking powder, sugar and water. The texture is like a biscuit and is great with savory toppings and by itself. First bite revealed a fluffy interior and slightly crisp outer layer. It was mild and somewhat sweet and might be used with butter, cheese, and beans.
12. Belizean Bread Pudding
Last week I tried the Belizean Bread Pudding recipe on my trip to San Ignacio. San Ignacio is a town in Belize’s Cayo District. The town features historical sites, outdoor activities and diverse dining.
I discovered the Belizean Bread Pudding recipe at a cozy restaurant serving Belizean dishes. It was full of locals and tourists. The menu included local desserts including bread pudding, which was popular and often recommended by the staff.
This particular dessert utilizes old bread, milk, eggs and sugar, and spices like nutmeg and cinnamon. Variations include raisins or grated coconut. When it arrived at my table, the dish looked appealing, with a golden-brown top indicating a baked pudding.
13. Hudutu
Durint a trip to Belmopan, I tried the Belizean Hudut recipe, a traditional dish that combines fish and plantains. Belmopan, the capital of Belize, is located in the central part of the country and is known for its relatively small size and government institutions. The town features a mix of modern buildings and lush green surroundings, making it a unique place to explore.
I found the Belizean Hudut recipe at a local eatery serving traditional Belizean cuisine. The restaurant was small but full of visitors and residents. While scanning the menu, Hudut appeared to be a popular dish, often recommended by the staff as a must-try for anyone visiting the area.
The recipe for Belizean Hudut typically calls for fresh fish, green plantains and coconut milk. The preparation calls for boiling the plantains until soft and mashing them to form a base. The fish is cooked in coconut milk. When my serving arrived, the mashed plantains and fish were side by side.
14. Machuca – Mashed Plantain
I had the Belizean Mashed Plantains recipe during my visit to Orange Walk Town Orange Walk Town is located in the northern part of Belize and is known for its vibrant market scene and agricultural products. The town is surrounded by lush landscapes and is often referred to as the “Sugar City” due to its sugar cane industry.
I found the Belizean Mashed Plantains recipe at a local restaurant that serves Belizean fare. The establishment was casual and well attended by locals and tourists. When I reviewed the menu, the mashed plantain dish appeared and staff said it was a popular dish with patrons.
The recipe for Belizean mashed Plantains uses ripe plantains boiled and Mashed with a bit of butter or oil, salt and pepper. Some variations may include garlic or other spices. When my plate arrived, the mashed plantains appeared smooth and creamy.
15. Belizean Escabeche Soup
I found the recipe for Belizean Escabeche soup in a nearby eatery serving Belizean food. Both locals and visitors found the restaurant inviting. I had to try the Escabeche soup, since it had been listed as a customer favorite on the menu.
Flavorful broth is the base of the classic Belizean Escabeche soup recipe, which also calls for chicken, onions, bell peppers and spices. Its heartiness is enhanced when served with rice or tortillas. The vegetables and broth were flavorful and bright and my bowl was steaming hot when I arrived.
Refreshing and somewhat spicy, that was my first impression of the Belizean Escabeche soup recipe. The acidic broth that had been vinegared, complemented the tender chicken. It’s a good lunch or dinner option due to its light but filling texture.
16. Belizean Sweet Potato Pudding (Pon
While in San Pedro in Belize I tried the Belizean cornmeal pudding cake recipe. San Pedro on Ambergris Caye is a beach town with local markets. I found the Belizean Cornmeal Pudding Cake recipe at a little bakery near the beachfront. The simplicity of the cake caught my eye, stacked alongside other traditional Belizean sweets.
A popular dessert in Belize is the Belizean cornmeal pudding cake recipe. I was first struck by the golden-yellow cake and its firm texture. It was sliced into squares, somewhat crisp on the outside , yet soft on the interior. The cornmeal made the cake dense and coarse but moist with a subtle sweetness. It was flavorful and somewhat sweetened with nutmeg and cinnamon to offset the natural taste of the cornmeal.
Cornmeal Pudding Cake is enjoyed at gatherings or in local bakeries as a dessert or snack in Belize. The basic ingredients for Belizean cornmeal pudding cake recipe would be Cornmeal, coconut milk, sugar along with spices like nutmeg and cinnamon. It has a thick texture and is a satisfying treat for fans of dense cakes. Walking around San Pedro’s streets I picked up a slice from the bakery which seemed to be a local favorite.
17. Tamalitos or Ducunu
The Belizean Tamalitos recipe was a delightful discovery during my trip to San Pedro, a vibrant town located on Ambergris Caye in Belize. Known for its stunning beaches and crystal-clear waters, San Pedro offers a unique blend of relaxation and adventure, making it a popular destination for tourists.
I found the recipe for Belizean Tamalitos in a nearby eatery which focuses on traditional Belizean fare. People were consuming food and there was a cool breeze from the sea. I noticed the Tamalitos on the menu as a traditional dish and I had to try it.
The Belizean Tamalitos recipe calls for masa (corn dough) packed with ingredients including meats, veggies and spices. They’re wrapped in banana leaves and steamed until cooked. When my order arrived, the Tamalitos were neatly presented and the banana leaves had been intact.
18. Cow Foot Soup
I tried the Belizean Cow foot soup recipe while visiting Dangriga, a coastal town in southern Belize. The town itself has a relaxed atmosphere and is an access point to nearby islands. I discovered the recipe for Belizean Cow foot soup at a locals stand in the market area. The soup featured prominently because it was a filling and hearty dish known to locals as using cow feet.
When the Belizean cow foot soup arrived, it was plain broth with pieces of tender Cow foot and root vegetables like cassava and yams. My first impression was that the broth was thicker than I thought and slightly gelatinous (probably from the cow foot). It was tasty and had hints of herbs and spices. Meat from the cow foot was soft and slightly chewy.
19. Sere
I tried the Belizean Sere recipe while visiting Benque Viejo del Carmen in Belize. Benque Viejo is a small border town near Guatemala with a laid back atmosphere. I found the Belizean Sere recipe in a little restaurant down the town’s main street. It uses fish and coconut milk and vegetables such as plantains, yams and cassava as texture.
When the Belizean Sere arrived at my table, it was served in a deep bowl with the fish soaking up the coconut broth. My first impression was of the dish’s smell – coconut milk with herbs and spices. The broth itself was thick and creamy, somewhat sweetened by the coconut and starch from the root vegetables. The fish was tender and separated from the bones while the vegetables made it thick.
The Belizean Sere recipe is popular throughout Belize especially along the coast where fresh fish is readily available. It was evident that this dish was appreciated for its balance of flavors and hearty composition in Benque Viejo del Carmen. Locals may serve it with rice or fry jacks. I noticed it was often ordered for lunch because it was so filling.
20. Panades
When I was in Benque Viejo del Carmen I tried the Belizean Panades recipe which I had heard are popular street food in Belize. Benque Viejo is a small, relaxed town near the Guatemalan border. It is known for its tranquil environment and for having some local eateries where traditional dishes are available. I discovered the recipe for Belizean Panades at a small stand near the town’s central market. The vendor was selling these deep-fried turnovers as a quick snack.
The Belizean Panades recipe typically calls for a thin, corn-based dough filled with fish or beans. When I received the dish, the panades were golden brown and crisp on the outside with a corn aroma. The panades were slightly smaller than I expected but very nicely folded and easy to eat. The filling was soft and flavorful with a mildly seasoned fish paste. The corn dough was light and held together well after frying, giving each bite a crunch.
21. Belizean Fudge
While in Belize City I tried the Belizean Fudge recipe – it is condensed milk, sugar and coconut. Belize city is the largest City and I found the Belizean Fudge recipe at a little vendor near the downtown area. It is a snack often found with other sweets at markets and local stores.
Simple but unique recipe for Belizean Fudge. The fudge appeared dark brown and slightly crumbly on my first impression. A vendor had little square pieces of fudge stacked neatly on a tray to try. First bite – the fudge was dense and sweet – slightly grainy from the sugar. The coconut added chewiness and the condensed milk gave it a creamy finish. The overall flavor was sweet without being overly sweet.
The key to the Belizean fudge recipe is the condensed milk that makes the Fudge. It also contains coconut flakes or shavings for texture and tropical taste. The recipe is popular in Belize as it’s fairly simple to make and utilizes common in the country. Fudge is typically offered in small servings and is a fast snack for people looking for something sweet to eat.
22. Pudín de Pan (Caribbean Bread Pudding)
I tried the Belizean Pudin de Pan recipe while in San Ignacio in Belize. San Ignacio is a town in the Cayo District with a lush landscape and a lively local market. I discovered the Belizean Pudin de Pan recipe at a little bakery near the town center. The bakery had some traditional desserts on display; the Pudin de pan caught my eye because it was so simple and homey.
The Belizean Pudin de Pan recipe is stale bread, milk, sugar, eggs and spices – essentially a bread pudding. I thought it was dense with a caramelized top layer that was slightly crunchy. Bread was soaked in milk and eggs and was moist inside. Pudding was lightly sweet with cinnamon and nutmeg. Each bite was soft and custard-like – like.
The Belizean Pudin de Pan recipe is popular for its practicality: it uses bread left over – avoiding waste – and making a delicious dessert. The recipe is found in bakeries and stalls for local food in San Ignacio. It’s a simple dessert in Belize that includes bread, milk and sugar. The pudding is often served warm, a favorite treat on cooler evenings in the town.
23. Tamarind Balls
While in Belmopan I tried the Belizean Tamarind Balls recipe. Belmopan is a relatively small but growing city characterized by its markets and access to fresh local produce. I discovered the Belizean Tamarind Balls recipe at a stall in one of the open-air markets where vendors sold snacks made from tropical fruit.
In this Belizean Tamarind Balls recipe you roll Tamarind pulp with sugar to make small, sweet Balls called Belizean tamarind balls. The tamarind balls were dark brown and slightly sticky on the first attempt. Tasting revealed a tartness balanced by the sugar coating and a sweet sour flavor profile. The pulp of the tamarind was smooth and slightly grainy from the sugar crystals inside. The combination gave it a chewy texture that was a good on the go snack.
24. Rum Cake
I tried the Belizean Rum Cake recipe while in Orange Walk Town in Belize. Orange Walk town is a Town in northern Belize known for its sugarcane fields and food scene. I found the Belizean Rum Cake recipe at a tiny bakery near the town’s main street where fresh pastries caught my eye.
The Belizean rum cake recipe is a Rum based sponge Cake dessert. I noticed the cake was golden brown and the rum lingered as I approached the counter. The cake was moist and somewhat dense but soft and easy to slice through. The first flavor to taste was the rum: sweet and boozy. The consistency was smooth and the cake was sweet but not sugary.
The recipe for Belizean Rum Cake is very popular in Belize especially around the holidays. But in Orange Walk Town it’s available year round at local bakeries and cafes. The cake is sometimes topped with locally produced rum. It is usually served plain but some places make a cake with a rum and sugar glaze.
25. Simple Besitos de Coco (Coconut Macaroons)
I made Belizean Besitos de Coco while visiting Corozal in northern Belize. Corozal is a quiet town near the Mexican border with waterfront views and quiet streets. I learned the recipe for Belizean Besitos de Coco from a street vendor near a local market. The vendor had several coconut-based sweets on display, but Besitos de Coco stood out with its simple, round appearance.
The traditional Belizean Besitos de Coco recipe (sometimes rolled into small balls or bites) is a coconut treat. First impression was the golden-brown color and slightly toasted look of the coconut. It was firm on the outside with a slightly crunchy exterior. Inside, it was chewy and dense, highlighting the coconut sweetness. The natural flavor of the coconut came through most strongly followed by a mild sweetness that made the snack fun without being sugary.
26. Cornmeal Pudding
While in San Pedro in Belize I tried the Belizean cornmeal pudding cake recipe. San Pedro on Ambergris Caye is a beach town with local markets. I found the Belizean Cornmeal Pudding Cake recipe at a little bakery near the beachfront. The simplicity of the cake caught my eye, stacked alongside other traditional Belizean sweets.
A popular dessert in Belize is the Belizean cornmeal pudding cake recipe. I was first struck by the golden-yellow cake and its firm texture. It was sliced into squares, somewhat crisp on the outside , yet soft on the interior. The cornmeal made the cake dense and coarse but moist with a subtle sweetness. It was flavorful and somewhat sweetened with nutmeg and cinnamon to offset the natural taste of the cornmeal.
27. Coconut Sugar Caramelized Plantains
I tried the Belizean coconut sugar plantains recipe during my visit to Dangriga in Belize. This is a popular sweet found in the coastal town. Dangriga, located in southern Belize, is known for its proximity to the Caribbean Sea and its access to local produce, especially plantains. While exploring the town’s markets, I came across a small food stall where the Belizean coconut sugar plantains recipe was being prepared. The scent of fried plantains mixed with coconut sugar was enticing and immediately caught my attention.
The Belizean coconut sugar plantains recipe consists of ripe plantains fried until golden brown and coated in a coconut sugar mixture. The result is a sweet and slightly caramelized exterior with a soft and tender interior. My first impression of the dish was the rich, amber glaze that covered the plantains, giving them a shiny, appealing appearance. The taste was a balance of sweetness from the coconut sugar and the mild, starchy flavor of the ripe plantains.
28. Coconut Sugar Cakes
I tried the Belizean coconut sugar cakes recipe while visiting Benque Viejo in Belize. Benque Viejo near the Guatemalan border has charming streets and local markets. I happened upon a little shop selling traditional sweets in the town and the Belizean sugar cakes recipe caught my eye.
The recipe for Belizean sugar cakes recipe calls for sugar, coconut and sometimes spices such as nutmeg or vanilla. They are usually made by combining shredded coconut with sugar and pressing into molds. The result is a chewy, dense treat that tastes sweet and is dense. When I first saw the sugar cakes, they were tucked into a display case and glint with a sheen from the sugar.
29. Pumpkin Flan – Belizean Foods
I tried cooking the Belizean pumpkin flan recipe at a class while in Belize City. The largest City is Belize city, an urban center packed with local shops, markets and restaurants. In the city, I tried some Belizean pumpkin flan at a small cafe known for its traditional desserts and knew I had to get the recipe and learn to make it.
Simple but flavorful Belizean pumpkin flan recipe calls for ripe pumpkin, eggs, condensed milk and spices like cinnamon and nutmeg. The flan is prepared by combining the ingredients to a dough and cooking in a water bath. The result is a smooth, sweet dessert.
On the surface, the Belizean pumpkin flan was orange – that’s the fresh pumpkin used in the recipe. The flan was smooth when I first bit into it. The flavor was a pumpkin & sweetened condensed milk with warm spices. The texture was creamy and velvety, simple to eat.
30. Black Cake (Caribbean Christmas Cake)
I made Belizean black cake recipe while visiting San Ignacio in Belize. San Ignacio is in the Cayo District and has markets and beautiful surroundings. The town has some traditional Belizean shops and eateries. While exploring, I found a bakery that made local treats – I tried the Belizean black cake.
The Belizean black cake recipe calls for dark rum, dried fruits and spices. It is a dense cake usually served on holidays and celebrations. The cake is usually made in advance so the flavors combine. In the class I saw how they mixed the ingredients – soaking the dried fruits in rum for days before baking. This technique gives the cake its characteristic flavor and texture.
31. Coquito Cheesecake (Coconut Rum Cheesecake)
Learning the Belizean Coquito cheesecake recipe was a highlight of my trip to Belmopan, Belmopan is located in the Cayo District and is near several natural attractions. I learned how you can make this dessert at a regional culinary school while I was there.
The class met in a well-equipped kitchen. The instructor started by describing the Belizean Coquito cheesecake, noting that Coquito is a traditional coconut drink served during the holidays in nearby Puerto Rico. It uses cream cheese, coconut milk and rum.
I noticed the creamy texture of the cheesecake batter as we mixed the ingredients. The coconut milk and evaporated milk make a creamy consistency, and the rum lends depth of flavor. It’s a popular dessert in Belize because this Belizean Coquito cheesecake recipe has a tropical twist.
