The biggest pro of Belize food is the seafood like shrimp, fish, lobster and conch which are extensively offered in all the restaurants, particularly at the beaches.Belize has traditionally been one of the foremost exporters of lobster but over-harvesting these lobsters has caused its population to go down. It is still easily obtainable and comparatively low-priced but Belize has a lobster season between the months of June and February.
Belize food is mainly constituted of meat as the main component. Chicken, pork, beef, oxtail and many such types of meats are all cooked in a variety of rich and dark pastes. Pig tail or salted beef is stewed together with red kidney beans dished up with steaming rice and this is a customary Belize cuisine.
The island of Ambergris Caye brags of a number of top quality restaurants while the local restaurants are acknowledged for the mouth-watering Creole dishes loaded with meat as well as seafood.
Possibly the most characteristic constituent of foods in Belize and dining is the well-known Marie Sharps Hot Sauce. More or less no dining table is complete without a container of Marie Sharps Hot Sauce. The original taste of Marie Sharps is an extremely hot sauce prepared from a base of carrots, habanero peppers, and onions. At present, Marie Sharps has a broad variety of different fiery sauces and jams. If you have a passion for the hot foodstuff, you will be able to find that your choices arent confined just to Marie Sharps.