I have to admit I have never been to Belize and know nothing about the cuisine of that country so I was thrilled to receive a review copy of Flavors of Belize: The Cookbook. It is published by McNab Publishing, Ltd.  The book features recipes from  local chefs and cooks. One of the most interesting aspects of the book is all the nuggets about the culture of Belize. It is basically a melting pot of so many different cultures and cuisines: Maya, British, Mestizo, Creole, Chinese, Lebanese, Garifuna and so many more. When you flip through the book, you will notice dishes ranging from tandoori chicken to ceviche! Belize offers its own unique touches to the dishes.  The book is filled with beautiful photographs by accompanied by renowned food photographer Matt Armendariz.

Some favorite Belizean recipes found in the cookbook include:

  • Panades – Fried corn pockets filled with beans or fish
  • Escabeche – A hearty Hispanic onion soup
  • Belizean Boil-Up
  • Coconut Curry Shrimp
  • Hibiscus-Marinated Pork Tenderloin
  • Breadfruit Casserole – A unique side dish made with local breadfruit

Featured here is a lovely guac with lobster that I made and really enjoyed!! Hope you like it as much as we did!

Guacamole with lobster:

from the Flavors of Belize – The Cookbook ( recipe and image used with permission)

Avocado, is a seasonal vegetable in Belize. Once avocado season hits, many Belizean people take advantage and create wonderful Belize recipes with this ingredient.


  • 2 ripe avocados, diced
  • ½ cup red onion, minced, rinsed with cold water
  • 2 jalapeño peppers, deseeded, minced
  • 2 tablespoons cilantro, minced
  • 1 tablespoon fresh lime juice
  • ½ teaspoon salt
  • Freshly grated black pepper, to taste
  • Cayenne pepper, to taste


In order to enjoy one of our great Belize recipes, mash the avocados then add onion, jalapeño, cilantro, lime, salt, black pepper and cayenne. Add optional ingredients listed below. Blend all the ingredients and cover with plastic wrap directly on the surface of the guacamole to prevent oxidation. Serve with tortilla chips.

Makes approximately 2 cups.

Much like Belizean culture, there are many variations to this recipe. Typically, cooks will choose their seafood based on what is in season. Other ingredients including black beans and tomato are dependent on region and personal preference. Be sure to add red pepper flakes, habanero, or your favorite hot sauce to make your guacamole spicy!


  • 1 cup shrimp, cooked, diced
  • 1 cup lobster, cooked, diced
  • ½ cup black beans, cooked, rinsed
  • ½ cup ripe tomato, deseeded, diced

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1 Comment

  1. The gorgeous photo caught my eye, and I just couldn’t stop reading. This must be a beautiful cookbook with so many interesting recipes. I have to go check it out. I always thought of Belize as a vacation destination, never imagined it had so much culinary history. Thanks for sharing, Monica!

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