A FOOD TRADITION
Belizean Cuisine
A multicultural cooking tradition shaped by Creole, Mestizo, Maya, Caribbean, and Central American influences.
Dishes linked to this cuisine
13–24 of 28
Coconut Tart
A Bahamian baked pastry tart filled with sweetened coconut and typically enriched with butter and sugar.
Conch Fritters
Seasoned chopped conch is combined with batter, aromatics, and vegetables before being fried into crisp fritters.
Conch Soup
A Belizean seafood soup featuring tender conch simmered with vegetables, aromatics, and a savory broth.
Cow Foot Soup
A Belizean cow foot soup is a slow-simmered, gelatin-rich beef soup with root vegetables, onion, and garlic.
Escabeche
A Belizean escabeche is a tangy chicken-based soup or stew with onions softened in vinegar and aromatic seasonings.
Fry Jacks
Fry jacks are Belizean pieces of leavened wheat dough that are flattened, deep-fried, and commonly served for breakfast with savory or sweet accompaniments.
Garnaches
Garnaches are fried corn tortillas spread with refried beans and topped with grated cheese, cabbage, and onion.
Johnny Cakes
Antiguan johnny cakes are small, lightly sweetened fried or baked wheat-flour breads served warm as a snack or accompaniment.
Panades
Panades are fried corn-dough pastries filled commonly with seasoned fish or beans and served with onion and chile-based accompaniments.
Pigtail Soup
A Belizean pigtail soup is a savory soup made by simmering pork pigtail with root vegetables, cabbage, onion, and seasonings.
Relleno Soup
Relleno Soup is a Belizean chicken soup featuring a savory pork-and-egg stuffing seasoned with black recado and aromatic vegetables.
Salbutes
Yucatecan salbutes are lightly fried, puffed corn tortillas topped with seasoned meat or poultry, lettuce, tomato, avocado, and pickled onion.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.