Sopa negra is Costa Rican vegetarian black bean soup and some with time bell that is made from the cooking liquid from black beans and always includes hard boiled eggs. The dish is originally from Costa Rica with variations throughout Latin America This hearty bean soup is usually served with warm...

Olla Carne is a healthy vegetable beef soup that combines beef short ribs, acorn squash, sweet potato, chayote, corn on the cob and of course Costa Rican spices. Served with fresh white tortillas and Costa Rican white rice -there’s a reason this is the Costa Rican national dish. Olla de carne is...

Picadillos are famous in Costa Rica as one of most typical dishes.Picadillos are small chopped vegetables seasoned with meat, like a hash, and they’re usually served as a side dish to the traditional casado and accompanied with tortillas. The most popular picadillos in Costa Rica are potato...

The Casado is probably the most traditional dish in Costa Rican cuisine. It is not a singular dish, but a dish made up of many foods. In fact, it could be thought that a casado is a marriage of the foods that are served together, since marriage is the meaning of the word casado. Casado de pollo is...

Ceviche is a raw seafood dish that basically marries a Costa Rican chimichurri with fish. In a very traditional ceviche, the fish, shrimp, or other seafood is actually “cooked” in the lime juice. In Costa Rica, the ingredients for ceviche are usually just fish,plus lime juice, salt, ground black...

Chicharrones are an ingredient made by frying pork in fat, and are associated with several dishes. The traditional Costa Rican chicharron recipe that uses pork belly or boneless pork ribs- known in Spanish as chicharrón de cerdo. There is another type of chicharron in Costa Rica that is made from...

Paste de Yuca is a pie made with mashed yuca root, shredded meat, vegetable like bell pepper, tomatoes, onion garlic and other spices. This pie is very similar to a Shepherd's pie, but using yucca instead of potatoes. Yucca is a popular root here in Costa Rica, most commonly served as a side for...

Gallo Pinto is a breakfast dish made of rice and beans. The cuisine itself has roots in both Costa Rican and Nicaraguan culture, and is typically referred to as just “pinto” by the locals. When the beans and rice are mixed together, the create some coloring variations that make it look like the...

Chifrijo is a dish of mix two or more than two recipes. The traditional Costa Rican chifrijo combines white rice, red beans, chimichurri sauce, freshly fried chicharrones, avocado slices and tortilla chip. The name is a combination of the two main ingredients: chicharrones and frijoles. It is one...

Arroz con pollo means "rice with chicken" in Spanish. It is a classic dish of Spain and Latin America, with many different traditional ways to prepare it,unique to various countries. This dish can be as simple or as complex as your ingredients allow. Chicken, rice, and the chosen vegetables are...

The Chimole/Relleno, also known as “black dinna”, this savoury black soup is a very popular Belizean dish and can be easily found at many culinary establishments. The most striking feature of the soup is its distinctive black colour which is given to it by the use of Black Recado, a paste made from...

Fry jacks are deep fried dough pieces that can be shaped in squares, circles or triangles. This traditional fried bread dish is a popular Belizean breakfast. Fry jacks’ preparation begins with flour and other ingredients, typically including baking powder, salt, vegetable oil and water. After the...

Belize Rice and Beans is a rice dish that cooked in coconut milk. Typically it is served with your choice of meat and served with a side of potato salad/cole slaw and fried plantains, you’re sure to find this savoury dish being served in households, restaurants and food stalls across Belize. The...

Garnachas (alternatively Garnaches) are a traditional dish composed of fried corn tortillas topped with refried beans, shredded cabbage, cheese, and other garnishes. Garnaches are especially popular in Belize, where are made with corn, beans, and cheese being the traditional make up, and Guatemala,...

A bollo or tamale is a delicious traditional Mesoamerican dish made of corn dough (masa) which is filled with seasoned meat (chicken or pork) then steamed or boiled in plantain or banana leaves. The bollo as it is popularly known are a traditional Mestizo dish, enjoyed and adopted by all cultures...

Hudut is a very common traditional Garifuna meal in Belize. Hudut consists of fish cooked in a coconut broth (called sere) and served with mashed plantains or yams. It is similar to other coconut fish stews from around the world. What separates hudut from other dishes is the fresh flavors added by...

A salbut (from the Yucatec maya 'Zaal' light and 'But' stuffed) is a puffed deep fried tortilla that is topped with lettuce, sliced avocado, pulled chicken or turkey, tomato and pickled red onion. Salbutes originate from the Yucatán peninsula and are a staple in Belize. Salbutes are served at fast...

Stew chicken is a popular dish in the Caribbean. There are many variations on Stew Chicken. Traditionally, The Belizean stewed chicken is seasoned with a dash of vinegar, soy sauce or Worcestershire sauce ,onions, garlic, spices, and recado rojo paste. In Belize the dish is served traditionally...

Fish serré is one of the native dishes of the Garifuna peoples living in Belize. The dish, a creamy chowder made with chunks of fish fillet sautéed with ground foods like vegetable, taro or cocoa, cassava or yuca and green plantain. This filling meal is also typically served with coconut-milk...

Cochinita Pibil is a traditional Yucatec-Maya slow roasted pork. The preparation consists of marinating the meat in an acidic sour orange juice flavored with annato seed paste (a local spice known as recado), garlic, allspice and onion. The dish is served with hot hand-made corn tortillas, avocado...