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Belize

Belize is a country on the north-eastern coast of Central America. It is bordered by Mexico to the north, the Caribbean Sea to the east, and Guatemala to the west and south. It is the least populated and least densely populated country in Central America. Its capital is Belmopan, and its largest city is the namesake city of Belize City.

Featured Dishes from Belize

Bakes

Bakes

Fried bake is a Caribbean dish. Many West Indian nations including Trinidad and Tobago, Guyana, Saint Lucia, Saint Vincent and the Grenadines, Dominica and Grenada eat this dish. The main ingredient in fried bake is flour. It can be served in a multitude of ways. This dish is usually served with salt fish and steamed vegetables.

Bammy

Bammy

Bammy is a traditional Jamaican cassava flatbread descended from the simple flatbread eaten by the Arawaks, Jamaica's original inhabitants. Today, it is produced in many rural communities and sold in stores and by street vendors in Jamaica and abroad. Bammies have been consumed since pre-Columbian times and is believed to have originated with the native Arawak people. For centuries, it was the bread staple for rural Jamaicans until the cheaper, imported wheat flour breads became popular in the post-World War II era. In the 1990s, the United Nations and the Jamaican government established a program to revive bammy production and to market it as a modern, convenient food product.

Chaya

Chaya

Cnidoscolus aconitifolius, commonly known as chaya, tree spinach, or spinach tree, is a large, fast-growing and leafy perennial shrub that is believed to have originated in the Yucatán Peninsula of southeastern México. The specific epithet, aconitifolius, refers to the plant’s "Aconitum-like leaves"—coincidentally, another well-known dangerous, even deadly, genus of plants. As with most euphorbias, the entire plant contains a caustic, viscous and potentially dangerous white sap which flows readily when any part of the plant is broken, cut or damaged. The plant can grow to be 6 metres tall, but usually is pruned to approximately 2 metres (6.6 ft) for easier leaf harvest. It is a popular leaf vegetable in some regional Mexican and other Central American cuisines, used similarly to cooked Swiss chard or spinach. White, typically unremarkable flowers are borne of a terminal panicle held high above the foliage, superficially resembling the small flowering bracts of similar plants like poinsettia or crown-of-thorns.

Cheese

Cheese

Cheese is a type of dairy product produced in a range of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk . During production, milk is usually acidified and either the enzymes of rennet or bacterial enzymes with similar activity are added to cause the casein to coagulate. The solid curds are then separated from the liquid whey and pressed into finished cheese. Some cheeses have aromatic molds on the rind, the outer layer, or throughout. Over a thousand types of cheese exist, produced in various countries. Their styles, textures and flavors depend on the origin of the milk (including the animal's diet), whether they have been pasteurised, the butterfat content, the bacteria and mold, the processing, and how long they have been aged. Herbs, spices, or wood smoke may be used as flavoring agents. The yellow-to-red color of many cheeses is produced by adding annatto. Other added ingredients may include black pepper, garlic, chives or cranberries. A cheesemonger, or specialist seller of cheeses, may have expertise with selecting, purchasing, receiving, storing and ripening cheeses.

Cocoa tea

Cocoa tea

Hot chocolate with spices such as nutmeg, cinnamon, cloves

Coffee

Coffee

Coffee is a beverage brewed from roasted coffee beans. Darkly colored, bitter, and slightly acidic, coffee has a stimulating effect on humans, primarily due to its caffeine content. It has the highest sales in the world market for hot drinks. The seeds of the Coffea plant's fruits are separated to produce unroasted green coffee beans. The beans are roasted and then ground into fine particles typically steeped in hot water before being filtered out, producing a cup of coffee. It is usually served hot, although chilled or iced coffee is common. Coffee can be prepared and presented in a variety of ways . Sugar, sugar substitutes, milk, and cream are often added to mask the bitter taste or enhance the flavor.

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Corned fish

Eggs

Eggs

Humans and their hominid relatives have consumed eggs for millions of years. The most widely consumed eggs are those of fowl, especially chickens. People in Southeast Asia began harvesting chicken eggs for food by 1500 BCE. Eggs of other birds, such as ducks and ostriches, are eaten regularly but much less commonly than those of chickens. People may also eat the eggs of reptiles, amphibians, and fish. Fish eggs consumed as food are known as roe or caviar. Hens and other egg-laying creatures are raised throughout the world, and mass production of chicken eggs is a global industry. In 2009, an estimated 62.1 million metric tons of eggs were produced worldwide from a total laying flock of approximately 6.4 billion hens. There are issues of regional variation in demand and expectation, as well as current debates concerning methods of mass production. In 2012, the European Union banned battery husbandry of chickens.

Fried fish

Fried fish

Pan-fried fish fillets or a whole fish, though may also be deep-fried, serve with rice and beans, salad, johnnycake

Frijoles refritos

Frijoles refritos

Refried beans is a dish of cooked and mashed beans that is a traditional staple of Mexican and Tex-Mex cuisine, although each cuisine has a different approach when making the dish. Refried beans are also popular in many other Latin American countries. The English "refried beans" is a mistranslation, since the essence of "frijoles refritos" is the reheating and mashing of the beans. In this dish, after being boiled and then mashed into a paste, the beans are fried or baked, though as they are fried only once, the term "refried" is misleading. As described by Rick Bayless, "they're refritos—not fried again, as you might assume, but 'well fried' or 'intensely fried.'" In Northern Mexico and Tex-Mex cuisine, refried beans are usually prepared with pinto beans, but many other varieties of bean are used in other parts of Mexico, such as black, Peruano, or red kidney beans. The raw beans can be cooked when dry or soaked overnight, then stewed, drained of most of the remaining liquid, and converted into a paste with a masher (such as a potato masher), or pressed through a fine mesh sieve (to remove the skins). Some of the drained liquid, or chicken or vegetable stock, is added if the consistency is too dry. The paste is then baked or fried, usually with onion and garlic in a small amount of lard, vegetable oil, bacon drippings or butter, and seasoned to taste with salt and spices. In Mexico, lard is most often used, and this has a large effect on flavor. Epazote is a common herb used to add flavor to the dish. It is also a carminative (i.e. it reduces the intestinal gas associated with beans).

Fry jacks

Fry jacks

Fry jacks are a traditional dish in Belizean cuisine. They are deep-fried dough pieces served for breakfast, and can be shaped as circles or triangles. Fry jacks are not unique to Belize. Other names are used in various countries around the world including beignets in New Orleans , sopaipillas in Mexico, other Latin American countries and the Southwestern United States, or simply ‘fried dough’. Preparation begins with flour and other ingredients, typically including baking powder, salt, vegetable oil and water. The mix is then pan-cooked. Preparation involves creating the dough and then allowing it time to proof, or rise. Once the dough has risen, the dough is rolled out and then cut into strips or pieces. After being pan-cooked in oil, they may be topped with ingredients such as jam, beans or cheese.

Hashed fish

Hashed fish

Smoked fish with onion, garlic, chili peppers, also used as a filling for panades

Johnnycake

Johnnycake

Johnnycake, also known as journey cake, johnny bread, hoecake, shawnee cake or spider cornbread, is a cornmeal flatbread, a type of batter bread. An early American staple food, it is prepared on the Atlantic coast from Newfoundland to Jamaica. The food originates from the indigenous people of North America. It is still eaten in the Bahamas, Belize, Bermuda, Canada, Colombia, Curaçao, Dominican Republic, Jamaica, Puerto Rico, Saint Croix, Sint Maarten, Antigua, and the United States. The modern johnnycake is found in the cuisine of New England and is often claimed as originating in Rhode Island. A modern johnnycake is fried cornmeal gruel, which is made from yellow or white cornmeal mixed with salt and hot water or milk, and sometimes sweetened. In the Southern United States, the term used is hoecake, although this can also refer to cornbread fried in a pan. The earliest attestation of the term "johnny cake" is from 1739 ; the spelling "journey cake" is attested only from 1775 on the Gulf Coast, but may be the earlier form.

Meat pie

Meat pie

A meat pie is a pie with a filling of meat and often with other savory ingredients. They are found in cuisines worldwide. Meat pies are usually baked, fried, or deep fried to brown them and develop the flavour through the Maillard reaction. Many varieties have a flaky crust due to the incorporation of butter to develop a flaky texture when baking. The origins of the meat pie have been traced back to the Neolithic period, around 6000 BC. Versions of what are now known as pies were featured on ancient Egyptian tomb walls, and in ancient Greek and Roman texts.

Panades

Panades

An empanada is a type of baked or fried turnover consisting of pastry and filling, common in Spain, other Southern European countries, Latin American countries, and the Philippines. The name comes from the Spanish empanar , and translates as 'breaded', that is, wrapped or coated in bread. They are made by folding dough over a filling, which may consist of meat, cheese, tomato, corn, or other ingredients, and then cooking the resulting turnover, either by baking or frying. The origin of empanadas is unknown, but they are thought to have originated in 7th century Galicia, a region in northwest Spain.

Tea

Tea

Tea is an aromatic beverage prepared by pouring hot or boiling water over cured or fresh leaves of Camellia sinensis, an evergreen shrub native to East Asia which probably originated in the borderlands of southwestern China and northern Myanmar. Tea is also made, but rarely, from the leaves of Camellia taliensis. After plain water, tea is the most widely consumed drink in the world. There are many different types of tea; some have a cooling, slightly bitter, and astringent flavour, while others have profiles that include sweet, nutty, floral, or grassy notes. Tea has a stimulating effect in humans, primarily due to its caffeine content. An early credible record of tea drinking dates to the third century AD, in a medical text written by Chinese physician Hua Tuo. It was popularised as a recreational drink during the Chinese Tang dynasty, and tea drinking subsequently spread to other East Asian countries. Portuguese priests and merchants introduced it to Europe during the 16th century. During the 17th century, drinking tea became fashionable among the English, who started to plant tea on a large scale in British India.

Tortilla

Tortilla

A tortilla is a thin, circular unleavened flatbread from Mesoamerica originally made from maize hominy meal, and now also from wheat flour. The Aztecs and other Nahuatl speakers called tortillas tlaxcalli ([t͡ɬaʃˈkalli]). First made by the indigenous peoples of Mesoamerica before colonization, tortillas are a cornerstone of Mesoamerican cuisine. Corn tortillas in Mesoamerica are known from as early as 500 BCE.

Banana cake

Banana cake

Banana bread is a type of sweet bread made from mashed bananas. It is often a moist and sweet quick bread but some recipes are yeast raised. Bananas appeared in the US in the 1870s, but it took a while for them to appear as ingredients in desserts. Banana bread recipes emerged in cookbooks across North America when baking powder became available in grocery stores in the 1930s. Some food historians believe banana bread was a byproduct of the Great Depression as resourceful housewives did not wish to throw away overripe bananas. Others believe that banana bread was developed in corporate kitchens to promote flour and baking soda products. Banana bread experienced a resurgence in popularity in 2020 during the COVID-19 pandemic lockdowns. In the Philippines, banana bread is usually called "banana cake." It was introduced during the American colonial period of the Philippines as the Philippines became a top banana supplier.

Banane flambée

Banane flambée

Caramelized bananas or plantains with rum and served with ice cream

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Bread pudding

Bread pudding is a bread-based dessert popular in many countries' cuisines. It is made with stale bread and milk or cream, generally containing eggs, a form of fat such as oil, butter or suet and, depending on whether the pudding is sweet or savory, a variety of other ingredients. Sweet bread puddings may use sugar, syrup, honey, dried fruit, nuts, as well as spices such as cinnamon, nutmeg, mace, or vanilla. The bread is soaked in the liquids, mixed with the other ingredients, and baked. Savory puddings like breakfast strata may be served as main courses, while sweet puddings are typically eaten as desserts. In other languages, its name is a translation of "bread pudding" or even just "pudding", for example "pudín" or "budín". In the Philippines, banana bread pudding is popular. In Mexico, there is a similar dish eaten during Lent called capirotada. In Liverpool in the United Kingdom, a moist version of Nelson cake, itself a bread pudding, is nicknamed "Wet Nelly".

Cassava pone

Cassava pone

A dense pudding made with cassava, coconut, pumpkin, spice, vanilla, brown sugar

Cassava pudding

Cassava pudding

Chocolate

Chocolate

Chocolate or cocoa is a food made from roasted and ground cocoa seed kernels that is available as a liquid, solid, or paste, either on its own or as a flavoring agent in other foods. Cocoa has been consumed in some form for at least 5,300 years starting with the Mayo-Chinchipe culture in what is present-day Ecuador. Later Mesoamerican civilizations also consumed chocolate beverages, and it was introduced to Europe in the 16th century.

Chocolate cake

Chocolate cake

Chocolate cake or chocolate gâteau is a cake flavored with melted chocolate, cocoa powder, or both. It can also have other ingredients such as fudge, vanilla creme, and other sweeteners. The history of chocolate cake goes back to the 17th century, when cocoa powder from the Americas was added to traditional cake recipes.

Coconut cake

Coconut cake

Coconut cake is a popular dessert in the Southern region of the United States. It is a cake frosted with a white frosting and covered in coconut flakes. Typically, the cakes used in coconut cake are either white or yellow cakes. While some recipes do not call for coconut flavor in the cake itself, there are others that replace the milk with coconut milk and/or use coconut extract. It is also common to brush the cakes with a simple syrup to make it more moist. Often the cake layers are filled with either a white frosting or coconut pastry cream. Traditionally, the cake is frosted with a 7-minute frosting, but cream cheese icings and buttercreams are not uncommon. Like the cakes, coconut flavor is not always a must in the frosting. One constant characteristic of coconut cake is the use of shredded coconut to cover the frosting. One popular variation of coconut cake is coconut poke cake. While traditional coconut cake is round and multi-layered, coconut poke cake is either a white or yellow cake that is rectangular and single-layered. What makes it a "poke" cake are the holes made into the cake to act as pores to absorb a coconut liquid mixture or cream of coconut, such as CoCo Lopez. Afterwards, the cake is frosted with a whipped topping.

Coconut tart

Coconut tart

Gizzada, also referred to as pinch-me-round, is an indigenous pastry in Jamaican cuisine. The tart is contained in a small, crisp pastry shell with a pinched crust and filled with a sweet and spiced coconut filling.

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Currants roll

Rolled pastry with a sweet currant filling

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Cut

a-brute - Grated coconut confection, grated coconut cooked with brown sugar, coconut water, evaporated milk or coconut milk, ginger

Flan

Flan

Custard dessert topped with a layer of caramel sauce, variations include coconut, chestnut, chocolate

Fudge

Fudge

Fudge is a type of confection that is made by mixing sugar, butter and milk. It has its origins in the 19th century United States, and was popular in the women's colleges of the time. Fudge can come in a variety of flavorings depending on the region or country it was made; popular flavors include fruit, nut, chocolate and caramel. Fudge is often bought as a gift from a gift shop in tourist areas and attractions. The term fudge is said to have originated in the 17th century from the verb fadge and means "to fit together in a clumsy manner". During this period, fudge was used as an interjection by sailors to respond to nonsense or untruth. Fudge as a confection gained traction in the United States during the late 19th century; recipes for fudge were printed in many periodicals and advertisements during the 1880s. Its inexpensive, unrefined qualities made it popular among people looking for an alternative that fell between expensive candies and the cheapest sweets. Specialized fudge shops began opening in tourist places such as Mackinac Island, Michigan, in 1887. The increase in fudge's popularity was partly due to the accessibility of its production process: ordinary people were able to make it in their homes without any specialized equipment. In addition, the cost of refined white sugar had been decreasing at the time, cutting production costs.

Ice cream

Ice cream

Ice cream is a frozen dessert typically made from milk or cream that has been flavoured with a sweetener, either sugar or an alternative, and a spice, such as cocoa or vanilla, or with fruit, such as strawberries or peaches. Food colouring is sometimes added in addition to stabilizers. The mixture is cooled below the freezing point of water and stirred to incorporate air spaces and prevent detectable ice crystals from forming. It can also be made by whisking a flavoured cream base and liquid nitrogen together. The result is a smooth, semi-solid foam that is solid at very low temperatures . It becomes more malleable as its temperature increases. Ice cream may be served in dishes, eaten with a spoon, or licked from edible wafer ice cream cones held by the hands as finger food. Ice cream may be served with other desserts—such as cake or pie—or used as an ingredient in cold dishes—like ice cream floats, sundaes, milkshakes, and ice cream cakes—or in baked items such as Baked Alaska.

Lemon pie

Lemon pie

A lemon tart is a dessert dish, a variety of tart. It has a pastry shell with a lemon flavored filling. In the United Kingdom, lemon tart consists of a pastry case (often made in a fluted tart tin) containing a baked lemon custard (usually composed of eggs, sugar, lemon juice and cream). Usually recipes include blind-baking before adding the custard. Sometimes, the tart is dusted with icing sugar prior to serving. Alternatively, the lemon filling can be cooked in a saucepan and then added to the baked pastry case.

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Powder bun

Cookies or scones made with coconut milk, vanilla, nutmeg, raisins

Rum cake

Rum cake

A rum cake or black cake is a type of dessert cake which contains rum. In most of the Caribbean, rum cakes are a traditional holiday season dessert, descended from the holiday puddings . Traditionally, dried fruit is soaked in rum for months and then added to dough prepared with sugar which has been caramelized by boiling in water. The result, also known as "black cake", is similar to a fruitcake, with a lighter texture. In Guyana, Trinidad and Tobago, Jamaica and other parts of the Caribbean, fruits are preserved in cherry brandy or rum to be used in the making of black cake. Black cake is traditionally associated with Christmas and weddings in Guyana, Jamaica, and Trinidad and Tobago. On the mainland United States, rum cakes have been popular since at least the 1970s. While many island travelers go out of their way to pick up a Caribbean variety, more and more small U.S. companies are competing, much the way that craft beers are competing with the large beer manufacturers. Some offer baked-to-order rum cakes. Some infuse the rum directly into their cakes (instead of glazing). Many appear to have a decades-old special recipe. In Puerto Rico, rum cake is called Bizcocho de Ron, and is a sponge cake, so as to absorb the rum. If fruit is added to it, it is fresh or dried. Raisins and sultanas may be soaked in rum for one day or one night. Bizcochos de Ron are given as gifts during the holiday season.[citation needed]

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Stewed craboo

Craboo fruit stewed with sugar and spices

Sweet potato pone

Sweet potato pone

Pone is a type of baked or fried bread in American cuisine, and the Cuisine of the Southern United States. Pone could be made with corn, or some other main ingredient could be used like sweet potato. This style of bread, eaten cold as a breakfast food, was a staple food of the cuisine of the Thirteen Colonies. The term "pone" most likely entered English from Native American language terms like apan, oppone or supawn, meaning baked, possibly related to earlier ash cakes baked in hot coals. A "corn pone" is usually a small round loaf of cornbread, about the size of a biscuit, traditionally baked in a round cast iron skillet. The batter was also called "corn pone" and could be thin and fried on the griddle to make Johnny cakes or thicker to make baked loaves , or dumplings, called corn dodgers when dropped in stews and hush puppies when deep fried. Hush puppies were called "fried pones" in the 1928 edition of Southern Cooking by Henrietta Stanley Dull, later changed to "hush puppy" for the 1941 edition.

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Tablette coco

Candied coconut, baked coconut squares or bars

Tart

Tart

A tart is a baked dish consisting of a filling over a pastry base with an open top not covered with pastry. The pastry is usually shortcrust pastry; the filling may be sweet or savoury, though modern tarts are usually fruit-based, sometimes with custard. Tartlet refers to a miniature tart; an example would be egg tarts. The categories of "tart", "flan", and "pie" overlap, with no sharp distinctions. The French word tarte can be translated to mean either pie or tart, as both are mainly the same except a pie usually covers the filling in pastry, while flans and tarts leave it open. Tarts are thought to have either come from a tradition of layering food or to be a product of Medieval pie making. Enriched dough is thought to have been first commonly used in 1550, approximately 200 years after pies. In this period, they were viewed as high-cuisine, popular with nobility, in contrast to the view of a commoner's pie. While originally savory, with meat fillings, culinary tastes led to sweet tarts prevailing, filling tarts instead with fruit and custard. Early medieval tarts generally had meat fillings, but later ones were often based on fruit and custard.

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Wangla

Sesame seed candy

1 Barrel

1 Barrel

Rum is a liquor made by fermenting and then distilling sugarcane molasses or sugarcane juice. The distillate, a clear liquid, is often aged in barrels of oak. Rum originated in the Caribbean in the 17th century, but today it is produced in nearly every major sugar-producing region of the world, such as the Philippines, where Tanduay Distillers, the largest producer of rum worldwide, has its headquarters. Rums are produced in various grades. Light rums are commonly used in cocktails, whereas "golden" and "dark" rums were typically consumed straight or neat, iced , or used for cooking, but are now commonly consumed with mixers. Premium rums are made to be consumed either straight or iced.

Belikin

Belikin

Blackberry wine

Blackberry wine

Cashew wine

Cashew wine

Wine made from fermented cashew fruit

Cocoa tea

Cocoa tea

Hot chocolate with spices such as nutmeg, cinnamon, cloves

Coconut water

Coconut water

Coconut water is the clear liquid inside young coconuts (fruits of the coconut palm). In early development, it serves as a suspension for the endosperm of the coconut during the nuclear phase of development. As development continues, the endosperm matures into its cellular phase and deposits into the rind of the coconut pulp. The liquid inside young coconuts is sometimes preferred to the liquid of a ripened coconut. Coconut water from young green coconuts is also known specifically as buko juice in Philippine English. Fresh coconuts are typically harvested from the tree while they are green. A hole may be bored into the coconut to provide access to the "meat" (liquid and pulp). In young coconuts, the liquid and air may be under some pressure and may spray slightly when the inner husk is first penetrated. Coconuts that have fallen to the ground are susceptible to rot and damage from insects or other animals.

Coffee

Coffee

Coffee is a beverage brewed from roasted coffee beans. Darkly colored, bitter, and slightly acidic, coffee has a stimulating effect on humans, primarily due to its caffeine content. It has the highest sales in the world market for hot drinks. The seeds of the Coffea plant's fruits are separated to produce unroasted green coffee beans. The beans are roasted and then ground into fine particles typically steeped in hot water before being filtered out, producing a cup of coffee. It is usually served hot, although chilled or iced coffee is common. Coffee can be prepared and presented in a variety of ways . Sugar, sugar substitutes, milk, and cream are often added to mask the bitter taste or enhance the flavor.

Craboo wine

Craboo wine

Fruit juice

Fruit juice

Juice is a drink made from the extraction or pressing of the natural liquid contained in fruit and vegetables. It can also refer to liquids that are flavored with concentrate or other biological food sources, such as meat or seafood, such as clam juice. Juice is commonly consumed as a beverage or used as an ingredient or flavoring in foods or other beverages, such as smoothies. Juice emerged as a popular beverage choice after the development of pasteurization methods enabled its preservation without using fermentation . The largest fruit juice consumers are New Zealand (nearly a cup, or 8 ounces, each day) and Colombia (more than three quarters of a cup each day). Fruit juice consumption on average increases with a country's income level.

Ginger beer

Ginger beer

Traditional ginger beer is a sweetened and carbonated, usually non-alcoholic beverage. Historically it was produced by the natural fermentation of prepared ginger spice, yeast and sugar. Current ginger beers are often manufactured rather than brewed, frequently with flavour and colour additives, with artificial carbonation. Ginger ales are not brewed.

Guinness

Guinness

Guinness is a stout that originated in the brewery of Arthur Guinness at St. James's Gate, Dublin, Ireland, in the 18th century. It is now owned by the British-based multinational alcoholic beverage maker Diageo. It is one of the most successful alcohol brands worldwide, brewed in almost 50 countries, and available in over 120. Sales in 2011 amounted to 850,000,000 litres (190,000,000 imp gal; 220,000,000 U.S. gal). In spite of declining consumption since 2001, it is the best-selling alcoholic drink in Ireland where Guinness & Co. Brewery makes almost €2 billion worth of beer annually. The Guinness Storehouse is a tourist attraction at St. James's Gate Brewery in Dublin, Ireland. Since opening in 2000, it has received over 20 million visitors.

Hot chocolate

Hot chocolate

May contain smoked fiery bird chili pepper powder

Lemongrass tea

Lemongrass tea

Cymbopogon, also known as lemongrass, barbed wire grass, silky heads, oily heads, Cochin grass, Malabar grass, citronella grass or fever grass, is a genus of Asian, African, Australian, and tropical island plants in the grass family. Some species are commonly cultivated as culinary and medicinal herbs because of their scent, resembling that of lemons (Citrus limon). The name cymbopogon derives from the Greek words kymbe (κύμβη, 'boat') and pogon (πώγων, 'beard') "which mean [that] in most species, the hairy spikelets project from boat-shaped spathes." Lemongrass and its oil are believed to possess therapeutic properties. Citronella grass (Cymbopogon nardus and Cymbopogon winterianus) grow to about 2 metres (6+1⁄2 feet) and have magenta-colored base stems. These species are used for the production of citronella oil, which is used in soaps, as an insect repellent (especially mosquitoes and houseflies) in insect sprays and candles, and aromatherapy. The principal chemical constituents of citronella, geraniol and citronellol, are antiseptics, hence their use in household disinfectants and soaps. Besides oil production, citronella grass is also used for culinary purposes as a flavoring.

Lighthouse Lager

Lighthouse Lager

Belikin is the leading domestically produced beer brand in Belize. Belikin is brewed by the Belize Brewing Company, Ltd. which is owned by the Bowen family. The Belize Brewing Company was established in 1969, and began brewing Belikin Beer and Belikin Stout brand name in 1971. Its tagline is "The Beer of Belize". The name "Belikin" comes from the Maya language and means "Route to the East". This is a term which some have suggested is the origin of the name of "Belize" . The Belikin label features a drawing of a Pre-Columbian Maya temple-pyramid at Altun Ha.

Mango wine

Mango wine

Mauby

Mauby

Mauby, also known as madi, maví, mobi, mabi, and maubi, is a tree bark-based beverage grown, and widely consumed, in the Caribbean. It is made with sugar and the bark and/or fruit of certain species in the genus Colubrina including Colubrina elliptica and Colubrina arborescens, a small tree native to the northern Caribbean and south Florida. Recipes usually include other ingredients as well, spices such as aniseed being very common. Mauby was traditionally a fermented beverage made in small batches, but is now predominantly a commercial non-fermented soft drink. Haiti and the Dominican Republic are two of the largest Caribbean exporters of the bark and leaves. Often the drink is fermented using a portion of the previous batch, while sometimes it is consumed unfermented. Mauby is often bought as a pre-made syrup and then mixed with water to the consumer's taste, but many make it themselves at home or purchase it from neighbourhood producers or street sellers. Its taste is initially sweet, somewhat like root beer, but changes to a prolonged, but not astringent bitter aftertaste. To many, it is an acquired taste, and has been known to cause an initial laxative reaction unexpected to many first-time drinkers. In Puerto Rico the drink is also called mavi champán (champagne mauby) because the drink is fermented, causing it to foam. This process is made by mixing an older batch with a new batch. Mauby bark and leaves are boiled with ginger, avocado leaves, brown sugar and other spices. The drink is then placed in a tight sealed bottle and left out in the sun for 6-8 hours. The drink is then placed in a dark cool place left to ferment up to a week. Ginger has a significant role in the fermentation process.

Prestige

Prestige

Rum is a liquor made by fermenting and then distilling sugarcane molasses or sugarcane juice. The distillate, a clear liquid, is often aged in barrels of oak. Rum originated in the Caribbean in the 17th century, but today it is produced in nearly every major sugar-producing region of the world, such as the Philippines, where Tanduay Distillers, the largest producer of rum worldwide, has its headquarters. Rums are produced in various grades. Light rums are commonly used in cocktails, whereas "golden" and "dark" rums were typically consumed straight or neat, iced , or used for cooking, but are now commonly consumed with mixers. Premium rums are made to be consumed either straight or iced.

Rum Punch

Rum Punch

The term punch refers to a wide assortment of drinks, both non-alcoholic and alcoholic, generally containing fruits or fruit juice. The drink was introduced from the Indian subcontinent to England by employees of the East India Company in the late 17th century. Punch is usually served at parties in large, wide bowls, known as punch bowls. In the United States, federal regulations provide the word "punch" to describe commercial beverage products that do not contain fruit or fruit juice. The term is used to label artificially flavored beverages, with or without natural flavorings, which do not contain fruit juice or concentrate in significant proportions. Thus a product labeled as "fruit punch" may contain no fruit ingredients at all. The original drink in the Indian subcontinent was named paanch. The word punch may be a loanword from Hindi पाँच , meaning "five", as the drink was frequently made with five ingredients: alcohol, sugar, juice from either a lime or a lemon, water, and spices, or milk, curd, butter, honey, sugar. Some believe the word originates from the English puncheon, which was a volumetric description for certain sized barrels used to transport alcohol on ships.

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Seaweed drink

Smoothie

Smoothie

A smoothie is a beverage made by puréeing ingredients in a blender. A smoothie commonly has a liquid base, such as fruit juice or milk, yogurt or ice cream. Other ingredients may be added, including fruits, vegetables, non-dairy milk, crushed ice, whey powder or nutritional supplements. Health food stores on the West Coast of the United States began selling smoothies with the invention of the electric blender. The actual term "smoothie" was being used in recipes and trademarks by the mid-1980s. In the 1960s Steve Kuhnau was inspired by his work as a soda jerk and began experimenting with smoothies. They were an alternative for the lactose intolerant Kuhnau to taste his own concoctions using unique blends of fruit juices, vegetables, protein powder, and vitamins. Kuhnau discovered early success in his smoothie sales and founded Smoothie King. Smoothie King expanded throughout the United States and would pioneer other smoothie businesses such as Jamba Juice. The smoothie was then modified by fast food chains with the addition of sweeter ingredients like chocolate and Splenda. In the 2000s, consumers began making smoothies at home, in part as an alternative for daily consumption of fruits and vegetables. The nutrition of a smoothie depends on its ingredients and their proportions. Many smoothies include large or multiple servings of fruits and vegetables, which are recommended in a healthy diet and intended to be a meal replacement. However, fruit juice containing high amounts of sugar can increase caloric intake and promote weight gain. Ingredients such as protein powders, sweeteners, or ice cream may be used. One study found smoothies to be less satiating, despite providing the same amount of energy as unblended foods.

Soft drinks

Soft drinks

A soft drink is any water-based flavored drink, usually but not necessarily carbonated, and typically including added sweetener. Flavors used can be natural or artificial. The sweetener may be a sugar, high-fructose corn syrup, fruit juice, a sugar substitute (in the case of diet sodas), or some combination of these. Soft drinks may also contain caffeine, colorings, preservatives and other ingredients. Soft drinks are called "soft" in contrast with "hard" alcoholic drinks. Small amounts of alcohol may be present in a soft drink, but the alcohol content must be less than 0.5% of the total volume of the drink in many countries and localities if the drink is to be considered non-alcoholic. Types of soft drinks include lemon-lime drinks, orange soda, cola, grape soda, cream soda, ginger ale and root beer.

Sorrel wine

Sorrel wine

Tea

Tea

Tea is an aromatic beverage prepared by pouring hot or boiling water over cured or fresh leaves of Camellia sinensis, an evergreen shrub native to East Asia which probably originated in the borderlands of southwestern China and northern Myanmar. Tea is also made, but rarely, from the leaves of Camellia taliensis. After plain water, tea is the most widely consumed drink in the world. There are many different types of tea; some have a cooling, slightly bitter, and astringent flavour, while others have profiles that include sweet, nutty, floral, or grassy notes. Tea has a stimulating effect in humans, primarily due to its caffeine content. An early credible record of tea drinking dates to the third century AD, in a medical text written by Chinese physician Hua Tuo. It was popularised as a recreational drink during the Chinese Tang dynasty, and tea drinking subsequently spread to other East Asian countries. Portuguese priests and merchants introduced it to Europe during the 16th century. During the 17th century, drinking tea became fashionable among the English, who started to plant tea on a large scale in British India.

Armadillo

Armadillo

Armadillos are New World placental mammals in the order Cingulata. They form part of the superorder Xenarthra, along with the anteaters and sloths. 21 extant species of armadillo have been described, some of which are distinguished by the number of bands on their armor. All species are native to the Americas, where they inhabit a variety of different environments. Living armadillos are characterized by a leathery armor shell and long, sharp claws for digging. They have short legs, but can move quite quickly. The average length of an armadillo is about 75 cm (30 in), including its tail. The giant armadillo grows up to 150 cm (59 in) and weighs up to 54 kg (119 lb), while the pink fairy armadillo has a length of only 13–15 cm (5–6 in). When threatened by a predator, Tolypeutes species frequently roll up into a ball; they are the only species of armadillo capable of this.

Barracuda

Barracuda

A barracuda is a large, predatory, ray-finned fish known for its fearsome appearance and ferocious behaviour. The barracuda is a saltwater fish of the genus Sphyraena, the only genus in the family Sphyraenidae, which was named by Constantine Samuel Rafinesque in 1815. It is found in tropical and subtropical oceans worldwide ranging from the eastern border of the Atlantic Ocean to the Red Sea, on its western border the Caribbean Sea, and in tropical areas of the Pacific Ocean. Barracudas reside near the top of the water and near coral reefs and sea grasses. Barracudas are targeted by sport-fishing enthusiasts. The common name "barracuda" is derived from Spanish, with the original word being of possibly Cariban origin.

Bile up

Bile up

The bile up is considered the cultural dish of the Kriols of Belize. It is a combination of boiled eggs, fish and/or pig tail, with cassava, yams, or sweet potatoes, plantains, and tomato sauce.

Brown stew chicken

Brown stew chicken

Brown stew chicken, is a meat dish eaten throughout the English-speaking Caribbean islands. Some countries in the Caribbean use this name interchangeable with another popular dish referred to as stew chicken that has a different recipe.[citation needed] Brown stew chicken is usually paired with rice and peas and eaten as dinner, preferable on Sundays. The eponymous chicken color is achieved by frying chicken to a deep brown color, after which its cooked in a slow simmer with spices, carrots, and ketchup.

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Bundiga

Fish and coconut with green banana, a Garifuna dish

Callaloo

Callaloo

Callaloo is a plant used in popular dishes in many Caribbean countries, while for other Caribbean countries, a stew made with the plant is called callaloo. Cuisines, including the plant callaloo or dishes called callaloo, vary throughout the Caribbean. In countries such as Trinidad and Tobago or Grenada, the dish itself is called callaloo and uses taro leaves (known by many local names such as 'dasheen bush', 'callaloo bush', or 'bush') or Xanthosoma leaves (known by many names, including cocoyam and tannia). Since the leaf vegetable used in some regions differs, some confusion can arise among the vegetables with the dish itself. This, as is the case with many other Caribbean dishes, is a remnant of West African and Taino cuisine. There are two possible etymological origins for the word. The first deriving from Tupi caárurú, meaning thick leaf. The other being from Kimbundu kalulú referring to okra, similar to the present use of the word in Haitian Creole and São Tomean Portuguese.

Chicken escabeche

Chicken escabeche

Escabeche is the name for several dishes in Spanish, French, Portuguese, Italian, Filipino and Latin American cuisines, consisting of marinated fish, meat or vegetables, cooked or pickled in an acidic sauce , and flavored with paprika, citrus, and other spices. In both Spain and Latin America, many variations exist, including frying the main ingredient before marinating it. Escabeche of seafood, fish, chicken, rabbit, pork, and vegetables are common in Spain, Caribbean and Portugal. Eggplant escabeche is common in Argentina. The Spanish and Portuguese word escabeche originates from Andalusi Arabic (spoken in Muslim Iberia) and ultimately Persian. It is derived from al-skepaj (السكباج), the name of a popular meat dish cooked in a sweet-and-sour sauce, usually containing vinegar and honey or date molasses. This technique spread throughout the former Portuguese and Spanish Empires and is particularly common in Latin America and the Philippines.

Chicken stew

Chicken stew

Chicken soup is a soup made from chicken, simmered in water, usually with various other ingredients. The classic chicken soup consists of a clear chicken broth, often with pieces of chicken or vegetables; common additions are pasta, noodles, dumplings, or carrots, and grains such as rice and barley. Chicken soup is commonly considered a comfort food. Humans were already boiling food by the time that chicken was domesticated in the neolithic period, so it is likely that chickens were being boiled for soup.

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Chimole

Mole , meaning 'sauce', is a traditional sauce and marinade originally used in Mexican cuisine. In contemporary Mexico the term is used for a number of sauces, some quite dissimilar, including mole amarillo or amarillito (yellow mole), mole chichilo, mole colorado or coloradito (reddish mole), mole manchamantel or manchamanteles (tablecloth stainer), mole negro (black mole), mole rojo (red mole), mole verde (green mole), mole poblano, mole almendrado (mole with almond), mole michoacano, mole prieto, mole ranchero, mole tamaulipeco, mole xiqueno, pipián (mole with squash seed), mole rosa (pink mole), mole blanco (white mole), mole estofado, tezmole, clemole, mole de olla, chimole, guacamole (mole with avocado) and huaxmole (mole with huaje). Generally, a mole sauce contains fruits, nuts, chili peppers, and spices like black pepper, cinnamon, or cumin. While not moles in the classic sense, there are some dishes that use the term in their name. Mole de olla is a stew made from beef and vegetables, which contains guajillo and ancho chili, as well as a number of other ingredients found in moles.

Christmas ham

Christmas ham

A Christmas ham or Yule ham is a ham often served for Christmas dinner or during Yule in Northern Europe and the Anglosphere. The style of preparation varies widely by place and time. The tradition of eating ham is thought to have evolved from the Germanic pagan ritual of sacrificing a wild boar known as a sonargöltr to the Norse god Freyr during harvest festivals.

Cochinita pibil

Cochinita pibil

Cochinita pibil is a traditional Yucatec Mayan slow-roasted pork dish from the Yucatán Peninsula. Preparation of traditional cochinita involves marinating the meat in strongly acidic citrus juice, adding annatto seed, which imparts a vivid burnt orange color, and roasting the meat in a píib while it is wrapped in banana leaf. Cochinita means baby pig, so true cochinita pibil involves roasting a whole suckling pig. Alternatively, pork shoulder (butt roast) or pork loin are used in many recipes. The high acid content of the marinade and the slow cooking time tenderize the meat, allowing otherwise tough pieces of meat to be used. The Yucatecan recipes always employ the juice of Seville or bitter oranges for marinating. In areas where bitter oranges are not common, the juice of sweet oranges combined with lemons, limes, or vinegar is employed to approximate the effect of the bitter orange on the meat. Another important ingredient in all Pibil recipes is achiote (annatto), which gives the dish its characteristic color and adds flavour. It is usually eaten with side dishes such as yellow corn tortillas, red pickled onions, refried black beans, and habanero chilies. Traditionally, cochinita pibil is buried in a pit with a fire at the bottom to roast it. Cochinita pibil is a recurring element of the movie Once Upon a Time in Mexico, directed by Robert Rodriguez, in which it is the favorite food of a CIA agent played by Johnny Depp.

Conch

Conch

Conch is a common name of a number of different medium-to-large-sized sea snails. Conch shells typically have a high spire and a noticeable siphonal canal (in other words, the shell comes to a noticeable point on both ends). In North America, a conch is often identified as a queen conch, indigenous to the waters of the Gulf of Mexico and Caribbean. Queen conches are valued for seafood and are also used as fish bait. In the United States, a rule has been proposed to list the queen conch's conservation status as threatened.

Conch soup

Conch soup

Conch soup and conch chowder are soup dishes made with conch that are traditional in various Caribbean island cuisines as well as the cuisine of Honduras. Conch chowder is also a traditional food of the Florida Keys.

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Cow heel soup

Soup made with cow heels, split peas, vegetables and dumplings

Crab

Crab

Crabs are decapod crustaceans of the infraorder Brachyura, which typically have a very short projecting tail-like abdomen, usually hidden entirely under the thorax .[a] They live in all the world's oceans, in freshwater, and on land, are generally covered with a thick exoskeleton, and have a single pair of pincers on each arm. They first appeared during the Jurassic period, around 200 million years ago.

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Crab stew

Coconut-based soup made with crab, pig's tail, vegetables, plantains

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Culibri

Deer

Deer

A deer or true deer is a hoofed ruminant ungulate of the family Cervidae (informally the deer family). Cervidae is divided into subfamilies Cervinae (which includes, among others, muntjac, elk (wapiti), red deer, and fallow deer) and Capreolinae (which includes, among others reindeer (caribou), white-tailed deer, roe deer, and moose). Male deer of almost all species (except the water deer), as well as female reindeer, grow and shed new antlers each year. These antlers are bony extensions of the skull and are often used for combat between males. The musk deer (Moschidae) of Asia and chevrotains (Tragulidae) of tropical African and Asian forests are separate families that are also in the ruminant clade Ruminantia; they are not especially closely related to Cervidae.

Enchilada

Enchilada

An enchilada is a Mexican dish consisting of a corn tortilla rolled around a filling and covered with a savory sauce. Enchiladas can be filled with various ingredients, including meats, cheese, beans, potatoes, vegetables, or combinations. Enchilada sauces include chili-based sauces, such as salsa roja, various moles, tomatillo-based sauces, such as salsa verde, or cheese-based sauces, such as chile con queso. The Royal Spanish Academy defines the word enchilada, as used in Mexico, as a rolled maize tortilla stuffed with meat and covered with a tomato and chili sauce. Enchilada is the past participle of the Mexican Spanish enchilar, "to add chili pepper to"; literally, "to season (or decorate) with chili".

Fish

Fish

Ceviche, grilled, pan-fried, stew, salad, fritters, Creole style, steamed

Fish taco

Fish taco

Fish tacos originated in Baja California in Mexico, where they consist of grilled or fried fish, lettuce or cabbage, pico de gallo, and a sour cream or citrus/mayonnaise sauce, all placed on top of a corn or flour tortilla. In the United States, they were first popularized by the Rubio's fast-food chain, and remain most popular in California, Colorado, and Washington. In California, they are often found at street vendors, and a regional variation is to serve them with cabbage and coleslaw dressing on top.

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Fried chicken

Fried chicken, also called Southern fried chicken, is a dish consisting of chicken pieces that have been coated with seasoned flour or batter and pan-fried, deep fried, pressure fried, or air fried. The breading adds a crisp coating or crust to the exterior of the chicken while retaining juices in the meat. Broiler chickens are most commonly used. The first dish known to have been deep fried was fritters, which were popular in the European Middle Ages. However, fried chicken originated in Great Britain. The Scottish were the first to have been recorded as deep frying their chicken in fat with breadcrumbs and seasonings, as evidenced by a recipe in an 1747 cookbook by Hannah Glasse and a 1773 diary entry describing fried chicken on the Isle of Skye. There is an English cookbook from 1736 which mentions fried chicken, the “Dictionarium Domesticum”, by Nathan Bailey, where it is called “a marinade of chickens”. The first printed recipe for fried chicken in the USA was by a viriginan housewife called Mary Rudolph. However, this recipe removed the seasonings of the earlier British recipe. Meanwhile, in later years many West African peoples had traditions of seasoned fried chicken .

Fried fish

Fried fish

Pan-fried fish fillets or a whole fish, though may also be deep-fried, serve with rice and beans, salad, johnnycake

Garnacha

Garnacha

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 Oaxaca, Mexico and its original location Guatemala, where they are available in most restaurants as an appetizer and are traditionally made with fried corn masa, refried or blended beans, and Dutch cheese.

Gibnut

Gibnut

A paca is a member of the genus Cuniculus of ground-dwelling, herbivorous rodents in South and Central America. It is the only genus in the family Cuniculidae. Pacas are large rodents with dots and stripes on their sides, short ears, and barely visible tails. Pacas are eaten by people in Belize, where they are known as "gibnut" and, having been served to Queen Elizabeth II, "the royal rat". In the Amazon basin they are known as "majás". In Guyanese English, it is known as labba from Arawak. Pacas originated in South America and are one of the few mammal species that successfully emigrated to North America after the Great American Interchange 3 million years ago. They were formerly grouped with the agoutis in the family Dasyproctidae, subfamily Agoutinae, but were given full family status because they differ in the number of toes, the shape of the skull, and coat patterning.

Grilled chicken

Grilled chicken

Chicken cooked over a flame, serve with rice, beans, coleslaw

Grilled meat

Grilled meat

Grilling is a form of cooking that involves heat applied to the surface of food, commonly from above, below or from the side. Grilling usually involves a significant amount of direct, radiant heat, and tends to be used for cooking meat and vegetables quickly. Food to be grilled is cooked on a grill , using a cast iron/frying pan, or a grill pan (similar to a frying pan, but with raised ridges to mimic the wires of an open grill). Heat transfer to the food when using a grill is primarily through thermal radiation. Heat transfer when using a grill pan or griddle is by direct conduction. In the United States, when the heat source for grilling comes from above, grilling is called broiling. In this case, the pan that holds the food is called a broiler pan, and heat transfer is through thermal radiation. Direct heat grilling can expose food to temperatures often in excess of 260 °C (500 °F). Grilled meat acquires a distinctive roast aroma and flavor from a chemical process called the Maillard reaction. The Maillard reaction only occurs when foods reach temperatures in excess of 155 °C (310 °F).

Grouper

Grouper

Groupers are fish of any of a number of genera in the subfamily Epinephelinae of the family Serranidae, in the order Perciformes. Not all serranids are called "groupers"; the family also includes the sea basses. The common name "grouper" is usually given to fish in one of two large genera: Epinephelus and Mycteroperca. In addition, the species classified in the small genera Anyperidon, Cromileptes, Dermatolepis, Graciela, Saloptia, and Triso are also called "groupers". Fish in the genus Plectropomus are referred to as "coral groupers". These genera are all classified in the subfamily Epiphelinae. However, some of the hamlets , the hinds (genus Cephalopholis), the lyretails (genus Variola), and some other small genera (Gonioplectrus, Niphon, Paranthias) are also in this subfamily, and occasional species in other serranid genera have common names involving the word "grouper". Nonetheless, the word "grouper" on its own is usually taken as meaning the subfamily Epinephelinae.

Hickatee

Hickatee

The hickatee or in Spanish tortuga blanca ('white turtle'), also called the Central American river turtle, is the only living species in the family Dermatemydidae. The species is found in the Atlantic drainages of Central America, specifically Belize, Guatemala, southern Mexico and probably Honduras. It is a relatively large-bodied species, with records of 60 cm (24 in) straight carapace length and weights of 22 kg (49 lb); although most individuals are smaller. This is a herbivorous and almost completely aquatic turtle that does not even surface to bask. Bizarrely for reptiles, the eggs can remain viable even after being underwater for weeks -in the recent past, some scientists mistakenly claimed it nests underwater, likely due to visiting Central America during a frequent flood, when nests are often submerged. In the culture of the Ancient Mayan civilisation this species and turtles in general had numerous uses such as being used in warfare, as musical instruments and as food, with this species likely being consumed by the elites during feasts. The Maya probably exported these turtles to areas where they do not occur, based on their shell remains in kitchen middens. There is genetic evidence that the Mayans and other ancient peoples may have hunted the turtle to local extinction in areas it now occurs in, and that some modern turtle populations stem from turtles introduced into waterways from elsewhere. The turtle also had mythological symbolism, although the true nature of Ancient Mayan myth has been largely obscured by time. Among the modern communities inheriting this land the turtle continues to be eagerly sought as a dish eaten during important cultural events. The meat of this turtle is said to be very tasty. It has thus had a long history of exploitation.

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Hudut

Mashed plantains and coconut fish soup

Iguana

Iguana

Iguana is a genus of herbivorous lizards that are native to tropical areas of Mexico, Central America, South America, and the Caribbean. The genus was first described in 1768 by Austrian naturalist Josephus Nicolaus Laurenti in his book Specimen Medicum, Exhibens Synopsin Reptilium Emendatam cum Experimentis circa Venena. Two species are placed in the genus: the green iguana, which is widespread throughout its range and a popular pet and the Lesser Antillean iguana, which is native to the Lesser Antilles. Genetic analysis indicates that the green iguana may comprise a complex of multiple species, some of which have been recently described, but the Reptile Database considers all of these as subspecies of the green iguana. The word "iguana" is derived from the original Taino name for the species, iwana. In addition to the two species in the genus Iguana, several other related genera in the same family have common names of the species including the word "iguana".

Lobster

Lobster

Lobsters are malacostracans of the family Nephropidae or its synonym Homaridae. They have long bodies with muscular tails and live in crevices or burrows on the sea floor. Three of their five pairs of legs have claws, including the first pair, which are usually much larger than the others. Highly prized as seafood, lobsters are economically important and are often one of the most profitable commodities in the coastal areas they populate. Commercially important species include two species of Homarus from the northern Atlantic Ocean and scampi —the Northern Hemisphere genus Nephrops and the Southern Hemisphere genus Metanephrops.[citation needed]

Lobster thermidor

Lobster thermidor

Lobster Thermidor is a French dish of lobster meat cooked in a rich wine sauce, stuffed back into a lobster shell, and browned. The sauce is often a mixture of egg yolks and brandy , served with an oven-browned cheese crust, typically Gruyère. The sauce originally contained mustard (typically powdered mustard). In January 1891, the play Thermidor by Victorien Sardou opened in the Comédie-Française theatre. The play took its name from a summer month in the French Republican Calendar, during which the Thermidorian Reaction in 1794 occurred, overthrowing Robespierre and ending the Reign of Terror. The recipe of lobster Thermidor was possibly created at Café de Paris by Leopold Mourier, a former assistant to Auguste Escoffier, or possibly it was created in 1894 at Chez Marie. Another source says it was created at Maison Maire, whose owner Mlle. Paillard sold the restaurant to Mourier. Maison Maire was a Parisian restaurant near the Théâtre de la Porte Saint-Martin. According to that account, Paillard created the name of the recipe due to the play's notoriety. The play was highly controversial and was closed by the authorities, re-opening in March 1896. The lobster Thermidor at Maison Maire was served like homard Américain, which was made with tomatoes, cayenne, and brandy, but with the addition of English mustard. An early London recipe for Homard à l'Américaine referred to à la Thermidor as a version with the addition of English mustard, while an early American recipe for lobster Thermidor left out the tomatoes, cayenne, and mustard and added cream sauce thickened with Béarnaise sauce and a sprinkling of grated cheese. It can be served with Newberg sauce but is differentiated from lobster Newberg by the addition of tomatoes.

Mackerel

Mackerel

Mackerel is an important food fish that is consumed worldwide. As an oily fish, it is a rich source of omega-3 fatty acids. The flesh of mackerel spoils quickly, especially in the tropics, and can cause scombroid food poisoning. Accordingly, it should be eaten on the day of capture, unless properly refrigerated or cured. Mackerel preservation is not simple. Before the 19th-century development of canning and the widespread availability of refrigeration, salting and smoking were the principal preservation methods available. Historically in England, this fish was not preserved, but was consumed only in its fresh form. However, spoilage was common, leading the authors of The Cambridge Economic History of Europe to remark: "There are more references to stinking mackerel in English literature than to any other fish!" In France mackerel was traditionally pickled with large amounts of salt, which allowed it to be sold widely across the country.

Panades

Panades

An empanada is a type of baked or fried turnover consisting of pastry and filling, common in Spain, other Southern European countries, Latin American countries, and the Philippines. The name comes from the Spanish empanar , and translates as 'breaded', that is, wrapped or coated in bread. They are made by folding dough over a filling, which may consist of meat, cheese, tomato, corn, or other ingredients, and then cooking the resulting turnover, either by baking or frying. The origin of empanadas is unknown, but they are thought to have originated in 7th century Galicia, a region in northwest Spain.

Rice and beans

Rice and beans

Rice and beans, or beans and rice, is a category of dishes from many cultures around the world, whereby the staple foods of rice and beans are combined in some manner. The grain and legume combination provides several important nutrients and many calories, and both foods are widely available. The beans are usually seasoned, while the rice may be plain or seasoned. The two components may be mixed together, separated on the plate, or served separately. The dish usually consists of white or brown rice accompanied by cooked brown, red or black dry beans and seasoned in various ways. This dish is also commonly served with sides of stewed chicken, pork, beef, potato salad, boiled potatoes, and many other sides from many different cultures. In many areas, beans and rice are often served side by side rather than combined. Either way, they may be considered a meal, frequently with a topping of meat or chicken. Meat or other ingredients are sometimes placed atop beans and rice or, less frequently, mixed into it. Different regions have different preferences. In Brazil, for example, black beans are more popular in Paraná, Rio de Janeiro, Rio Grande do Sul and Santa Catarina, while in most other parts of the country these are mostly only used in feijoadas. The New Orleans specialty known as "red beans and rice" is often accompanied by a side of smoked sausage or a fried pork chop.

Salbut

Salbut

A salbut or salbute 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 mostly sold in the evenings when parties of friends or family go out to eat. Salbutes are served at fast food restaurants called panucherias which also serve panuchos, tostadas, tortas, and caldos. Salbutes are fried and topped to order and often served with soda drink. Bayless, Rick. Mexican Kitchen. (1996). ISBN 9780684800066.

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