Belizean Recipes
Guatemalan shuco street cart at night, menu listing longaniza chorizo carne salchicha
Shucos

Shucos

June 11, 2026
Traditional Guatemalan breakfast plate with frijoles volteados, fried eggs, plantains, tortillas, and crema - San Juan la Laguna, Guatemala
Frijoles Volteados

Frijoles Volteados

June 11, 2026
A red spiced Guatemalan soup finished with mint and scallion, kak ik
Kak’ik (Q’eqchi’ Maya Turkey Soup)

Kak’ik (Q’eqchi’ Maya Turkey Soup)

June 11, 2026
Bowl of Guatemalan pepián de pollo, chicken in a dark toasted-seed recado with vegetables
Pepián de Pollo (Guatemalan Chicken in Toasted Seed Recado)

Pepián de Pollo (Guatemalan Chicken in Toasted Seed Recado)

June 11, 2026
A queen conch shell, the conch used in Honduran sopa de caracol
Sopa de Caracol (Honduran Conch Soup)

Sopa de Caracol (Honduran Conch Soup)

June 10, 2026

Start Here

Belize News Post covers Belizean recipes, regional dishes, pantry staples, and the Maya, Mestizo, Creole, and Garifuna traditions behind them, with one foot in Belize and the other in the wider Yucatan corridor. Start with Recipes, Culture, or Pantry, then follow the deeper guides.

Recipes

Classic dishes, breakfast staples, breads, soups, and home cooking from across Belize.

Explore Recipes

Culture

Maya, Mestizo, Creole, Garifuna, and the Belize-Yucatan food traditions that shape the region.

Explore Culture

Pantry

Recado, masa, sour orange, coconut, and the ingredients behind the recipes.

Explore Pantry

Belize to Yucatan

Recipes, culture, and regional food traditions worth starting with

View all
Salpicón, a cold chopped-beef salad with onion, tomato, and avocado
Salpicón SalvadoreñoEditorial

Salpicón Salvadoreño

Isela PostIsela PostJune 15, 2026
Quesadilla salvadoreña, a golden cheese pound cake, being sliced
Quesadilla SalvadoreñaEditorial

Quesadilla Salvadoreña

Isela PostIsela PostJune 15, 2026
A Salvadoran chicken sandwich (pan con pollo) on a crusty roll
Pan con PolloEditorial

Pan con Pollo

Isela PostIsela PostJune 15, 2026
Enchiladas salvadoreñas, flat crisp tortillas with curtido, cheese, and egg
Enchiladas SalvadoreñasEditorial

Enchiladas Salvadoreñas

Isela PostIsela PostJune 15, 2026
The morro (jícaro) fruit on the tree, source of seeds for horchata de morro
Horchata de MorroEditorial

Horchata de Morro

Isela PostIsela PostJune 15, 2026
Shredded meat piled on a crisp tostada, the way tsik de venado is served
Dzic de VenadoEditorial

Dzic de Venado

Fili PostFili PostJune 15, 2026
Salpicón, a cold chopped-beef salad with onion, tomato, and avocado
Salpicón SalvadoreñoEditorial

Salpicón Salvadoreño

Isela PostIsela PostJune 15, 2026
Quesadilla salvadoreña, a golden cheese pound cake, being sliced
Quesadilla SalvadoreñaEditorial

Quesadilla Salvadoreña

Isela PostIsela PostJune 15, 2026
Pan con Pollo
A Salvadoran chicken sandwich (pan con pollo) on a crusty roll
Pan con PolloEditorial

Pan con Pollo

June 15, 2026
Enchiladas Salvadoreñas
Enchiladas salvadoreñas, flat crisp tortillas with curtido, cheese, and egg
Enchiladas SalvadoreñasEditorial

Enchiladas Salvadoreñas

June 15, 2026
Horchata de Morro
The morro (jícaro) fruit on the tree, source of seeds for horchata de morro
Horchata de MorroEditorial

Horchata de Morro

June 15, 2026
Yuca Frita con Chicharrón (Salvadoran Fried Cassava with Pork)
Salvadoran yuca frita, crispy fried cassava with slaw
Yuca Frita con Chicharrón (Salvadoran Fried Cassava with Pork)Editorial

Yuca Frita con Chicharrón (Salvadoran Fried Cassava with Pork)

June 15, 2026
Isela Post
By In Editorial

Yuca Frita con Chicharrón (Salvadoran Fried Cassava with Pork)

Short answer: Yuca frita con chicharrón is El Salvador's great snack and street plate: cassava boiled soft, then fried golden…
Read More

Pantry and Ingredients

Recado, masa, citrus, and pantry guides for cooking at home

View all
Salvadoran yuca frita, crispy fried cassava with slaw
Yuca Frita con Chicharrón (Salvadoran Fried Cassava with Pork)

Yuca Frita con Chicharrón (Salvadoran Fried Cassava with Pork)

Isela PostIsela PostJune 15, 2026
The turquoise Bacalar lagoon, Mexico
Bacalar: the Lagoon of Seven Colors

Bacalar: the Lagoon of Seven Colors

Isela PostIsela PostJune 15, 2026
Lake Atitlan and its volcanoes, Guatemala
Lake Atitlán: Which Village to Stay In

Lake Atitlán: Which Village to Stay In

Isela PostIsela PostJune 15, 2026

Belize to Yucatan

Shredded meat piled on a crisp tostada, the way tsik de venado is served
Dzic de VenadoEditorial

Dzic de Venado

Short answer: Dzic de venado (also written tsic or tsik) is a Yucatec Maya dish of finely shredded venison dressed cold with sour orange, radish, onion, and cilantro, and eaten on crisp tostadas with strained black beans and habanero salsa. It is one of the oldest dishes of the Yucatán, from a time when deer was a staple of the Maya table, and it is still made today, traditionally on Thursdays. When deer is not on hand, cooks make the same dish with beef. The flavor is clean and bright…
Salpicón, a cold chopped-beef salad with onion, tomato, and avocado
Salpicón SalvadoreñoEditorial

Salpicón Salvadoreño

Short answer: Salpicón salvadoreño is a cold, finely chopped beef salad, bright and refreshing: tender beef minced small and tossed with chopped radish, white onion, fresh mint, and plenty of lime. The radish and the mint are the signature, the two things that make the Salvadoran version taste like itself. It is served cool with white rice and tortillas, a light, sharp dish for a hot day. The technique is simple but exact: everything is chopped to about the same small size so each forkful is balanced, and the lime…
A Salvadoran chicken sandwich (pan con pollo) on a crusty roll
Pan con Pollo

Pan con Pollo

Read More
Enchiladas salvadoreñas, flat crisp tortillas with curtido, cheese, and egg
Enchiladas Salvadoreñas

Enchiladas Salvadoreñas

Read More
The morro (jícaro) fruit on the tree, source of seeds for horchata de morro
Horchata de Morro

Horchata de Morro

Read More

View all

Fresh from the Kitchen

New recipes, baking, pantry staples, and food culture

View all
Fried plantain tajadas, a fixture of the Honduran plato típico
Plato Típico Hondureño

Plato Típico Hondureño

The plato típico hondureño is not one recipe: it is the whole table on a single plate. At the center sits carne asada: skirt steak marinated overnight in naranja agria (bitter sour orange), cumin, garlic, and oil, then grilled hard over open flame. Around it: refried red beans, white rice, fried green plantain tajadas, a spoonful of chimol (fresh tomato-onion relish), crumbled queso fresco, a drizzle of Honduran mantequilla cream, and slices of avocado. Warm corn tortillas come on the side to pull it all together, bite by bite. Independence…
Read More
A plate of Guatemalan fiambre, a composed cold salad of vegetables, meats, and cheese
Fiambre

Fiambre

Short answer: Fiambre is Guatemala's great All Saints' Day dish, a giant cold composed salad eaten once a year, on November 1st, to honor the dead. It piles together dozens of ingredients (often fifty or more): pickled vegetables, cured meats and sausages, cheeses, sometimes shrimp or sardines, all marinated overnight in a tangy vinegar brine called caldillo. The dish is unique to Guatemala and exists nowhere else in the world in this form. There is a red version (fiambre rojo, with beets) and a white one (fiambre blanco, without). It…
Read More
Bowl of Honduran sopa de frijoles, a dark savory red bean soup
Sopa de Frijoles

Sopa de Frijoles

Sopa de frijoles is the everyday bean soup of Honduras: small red silk beans simmered whole with pork ribs, garlic, onion, and bell pepper until the broth turns deep and savory. Near the end, a ladleful of cooked beans goes into the blender, then back into the pot. That is the move that makes the broth creamy without cream. Each bowl is finished with ripe plantain, a soft-poached egg, and a spoon of crema, served with warm corn tortillas and queso fresco. Dried red beans and grains at a Copán…
Read More
Bowl of Honduran sopa de mondongo with tripe, yuca, plantain, and corn
Sopa de Mondongo

Sopa de Mondongo

Sopa de mondongo is a hearty Honduran tripe soup: beef stomach cleaned, simmered long, and brought together with yuca, green plantain, chayote, corn, and carrot in a herb-bright broth. Found across Latin America, the Honduran version stays clear and brothy rather than thick, leans on root vegetables for body, and finishes with cilantro and culantro. On the Caribbean coast, coconut milk goes in at the end. Ingredients This makes a full pot, enough for 6 people with rice and tortillas on the side. For cleaning the tripe: 2 lb honeycomb…
Read More
Honduran nacatamal wrapped in banana leaf and aluminum foil, ready to steam
Nacatamales

Nacatamales

A nacatamal is a large Honduran tamale of nixtamal corn masa enriched with broth, lard, and achiote, filled with marinated pork or chicken, rice, potato, mint, and vegetables, then wrapped in banana leaf and steamed. Honduran nacatamales are Sunday morning and holiday food, heartier than a Mexican tamal and closely shared with Nicaragua. Why Hondurans Make Nacatamales for Christmas, Not Tuesdays A nacatamal is not weeknight food. It is a whole day, sometimes two, and it is rarely one person’s job. In Honduras the big batches come out at Noche…
Read More