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Fry jacks are a tasty little breakfast option we saw all over, like sopapillas. This one (top of the plate) was large.
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| But there were also little ones (top of the plate) as well as stuffed fry jacks, usually stuffed with beans, cheese and/or meat. |
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Cheesey Chaya Dip (from Rojo Lounge on San Pedro): Chaya, we learned, is an iron rich green, and in this case it was mixed with melted cheese and Parmesan and maybe more herbs with toast points. I think the chaya made for a better cheese dip than spinach usually does. Also fun to note, Chaya is a Jewish term for the soul, a Hindu goddess of shadow, and a brand of tequila.
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| As with Nicaragua, a ceviche is always a good bet at any restaurants in Belize. |
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| Seaweed shakes - We saw this on signs a few times before I asked and found out you just order any shake and then they add some healthful seaweed to it, so that you can't taste the seaweed. |
Mostly, there were several things I saw or heard about but didn't get to try, either because they weren't in season, we got there while the owner was eating the last one, or we ran out of time:
Soursop - local fruit - At Rojo, they have soursop ice cream when it's in season.
Pandanus - local fruit - Ditto.
Pigtail boil - You'll see this on restaurant's signs, at least in Placencia.
Gibnut - Called the "royal rat" because it's a rodent that looks like a rat, and the queen apparently really liked it. In Placencia, you can get it at BJ's, but go early (by 4pm). The owner was eating the last one of the day when we got there at sunset, and they only get gibnuts when the guys who catch them have them sometimes, and you never know when or how much they'll have.
Stew chicken - This is everywhere, but I never got around to trying anyone's. The one place I ordered it, they were out.
Hudut
Chirmole soup
Sere:
Also more common there are barracuda and snook fish, but the Creole place where we tried them overcooked them to the point where we couldn't taste their peculiarities. Poop.
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