5 New Foods You Have to Try on Your Belize Vacation

14/09/15 9:00 AM

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If you are visiting Belize, take this opportunity to step outside of your food comfort zone. Because Belize has food from just about everywhere in the world, often made by natives of those countries, who immigrated to Belize, there is a huge variety of food to choose from, even if you don’t want to step outside of your box. Here are five new foods you have to try while you visit Belize:

  1. Rice and beans – Just about every country in this region of the world has their own version of beans and rice. What makes Belize’s different is all of the influences that it manages to incorporate. Not only does it steal flavors from surrounding Central American countries, it also used flavors from Louisiana and even California. You’ll love the sheer variety of ways you can have it and the robust, delicious flavor that it provides. 
  1. Cashew wine – While not technically a food, this is whine that you probably won’t be able to easily find outside of Belize and has its own intensely unique flavor. Made from the cashew fruit (not the nut), it is sweet, with a high alcohol content.
  1. Cochinita Pibil – This dish can be found just about everywhere on the Yucatan Peninsula, but it is only in Belize that you can find it at its most authentic. It is a traditional dish in the Mayan culture, made of pork, stewed in orange juice, flavored by recado, and then roasted, underground or in a large oven for hours and hours. You’ll probably be served a helping portion with salsa and corn tortillas.
  1. Esabeche – This dish is truly Belizean, pulling flavors both from the country’s Mayan roots and from Spanish influences. This is a clear chicken soup, spiced with jalapenos and habaneros, along with onion and allspice. It is served with large portions of chicken in the broth and corn tortillas on the side.
  1. Fruit cake – Fruit cake gets a bad name in the rest of the world, but here in Belize, it is actually delicious. It is made with the traditional preserved fruits, but instead of being left out to dry, it is soaked in rum, sometimes for days on end, until it is extremely moist and completely saturated with the alcohol.
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