During Marcus’ adventures across Central America he rounded up some of the best dishes for all the eager foodies out there! Try and get through this post without salivating- we dare you!
Guatemala
1)The local speciality when you’re near the coastal areas of Guatemala is a rich seafood stew called ‘tapado’ made from fish, shrimp, shellfish and coconut milk spiced with coriander. It is served with a side of plantain and another whole grilled fish just for good measure! A delicious dish that is definitely not to be missed if you’re a seafood lover!
Belize
2) If you’re in Caye Caulker head to Meldy’s restaurant for hearty homemade meals made from fresh local ingredients. One of Meldy’s colossal Belizean breakfasts will definitely set you up for a day of snorkelling or diving on the nearby Belize Barrier Reef – it’s a huge platter of American-style pancakes served with banana, watermelon, papaya, bacon, eggs and maple syrup that will leave you full for yours while you’re explore the marine life of the world’s second biggest barrier reef.
3) June to February is the lobster season in Belize. Expect huge lobsters at great prices, normally served with conch fritters.
Mexico
4) Mexico’s Yucatan peninsula in the East of the country is renowned for its heritage of delicious cuisine made using fresh ingredients. Try the ‘Pan de Cazon’ (literally ‘dogfish bread’), which are corn tortillas layered with dogfish stew, cooked in a sauce of roasted tomatoes.
5) ‘Panuchos’ are a famous local speciality that is not to be missed. They are precooked tortillas with refried beans, lettuce, red onion, avocado, tomato and the local Xnipec sauce layered on top, together with pibil-style chicken (chicken that is marinated in annatto/achiote and sour orange juice, then wrapped in banana leaves and baked).
6) Yucatan salad is a simple yet tasty dish, great for a light lunch if you’re relaxing on the beaches of the Maya Riviera. It consists of tomatoes, cucumbers, lettuce and a stringy Mexican cheese, all covered in pesto.
Costa Rica
7 ) ‘Gallo pinto’ (literally ‘spotted rooster’) is the breakfast of choice for most Ticos (people from Costa Rica). A stir-fry of rice and beans, it is usually served with eggs, cheese and/or ‘natilla’ (sour cream).
