Experience Responsible Tourism With These Ingredients For Each District in Belize
It could be the char from the open flame of a fogon, or stained fingertips from peeling an annatto seed. Maybe it’s the sneaking heat of one of the smallest peppers in the world—the “bird pepper” that’s less than 1 millimeter in length—that’s humbly served in every Yucatec Maya household. If the world marches on its stomach, then travel is the same—which is why a destination’s sights, smells, sounds, and flavors simply stick to you long after tropical tan lines fade. In Belize, planning foodie adventures also overlaps with the humble way of life every Belizean unknowingly lives out as a culinary—and responsible travel—expert.
For travelers looking for their next food-focused foray, here’s how each district on mainland Belize can be a bar crawl for the taste buds! Journey to the source where Indigenous heritage and sustainable farming practices are passed on for generations with this Belize itinerary.
Corozal District
If Corozal is known for the soapy-blue waters of its Bay and dozy fishing villages, then your first big-ticket menu item must be synonymous with seafood! The far-northern coast boasts hidden Maya sites and a welcoming waterside charm.
DO: Spend a day in dreamy coastal bliss by visiting Sarteneja Village, whose history remains rooted in the resources and conservation of the Belize Barrier Reef. Plus, the artisan skills of local shipwrights are still used by traditional fishermen.
EAT: With the reef inextricable from its small-scale sustainable fisheries, try a hand-caught snapper deep-fried whole and served with cortido, a pickled onion sauce spiced with fresh habanero.
EXTRA: Try a one-month voluntourism trek to Wildtracks on the shore of Shipstern Lagoon, an established wildlife rescue and rehabilitation center working with sick, injured, and orphaned manatees and black howler monkeys.
Orange Walk District
As the birthplace of Belize’s first sugar boom in the 19th century and arguably the street-food capital of the north, experiencing Orange Walk is a multi-faceted experience sweetened with pure cane sugar.
DO: See sustainability in practice with the shade-grown and bird-friendly artisan Arabica and Robusta coffee on Gallon Jug Estate, hand-harvested by local farmers during a tasting tour.
EAT: Mestizo food shines bright with specials like escabeche, a clear-broth soup of sweet Spanish onions and roasted chicken with fresh corn tortillas, or a casual bite that’s particularly garnered popularity in Orange Walk like salpicon—a medley of tomato, onion, cilantro, lime, and seasoned pork slow-smoked over a fire hearth.
EXTRA: No excursion to the wilds of northern Belize, like the jungle-strewn Lamanai Maya Site, can start without a cheap order of Orange Walk tacos from roadside mom-and-pop wooden stalls. Step into a sense of place by asking for sugarcane juice on the side.
Belize District
Beyond being just the historic former capital and a convenient jump-off point, the Belize District beckons with sublime lagoons and wildlife.
DO: Glide over lagoons of Crooked Tree, a community-based wildlife reserve and bird sanctuary whose conservation is funded by each visitor’s entrance fee, for birding by boat cruise.
EAT: Ever seen cashews grow on trees? While in the Belize River Valley, sample fresh-roasted cashew nuts and the fruit—which uniquely grows externally—in jams, jellies, and even wine!
EXTRA: Creole culture is ardent in Belize City, as is its colonial past. British staples, like the sweet baked dessert of pudding pone, are made Belizean with ground provisions, warm local spices, and hand-grated fresh coconut.
Cayo District
Cayo is often described as Belize’s adventurous side, and it’s intimately entwined with maize: a simple yet ancestral grain once sacred to Maya culture and mythology still found in abundance.
DO: From harvesting the local varieties to grinding on a metate stone slab, experiencing corn with the all-female San Antonio Women’s Coop is not only investing in responsible tourism of the largest Maya community in all of Belize, but also its conservation of heritage, culture and tradition. Populated primarily by the Yucatec Maya, get first-hand (and delicious) experience in a cooking class, or try your hand at time-honored traditions like pottery and embroidery.
EAT: The power of community and shared spirit of conservation is palpable, especially when ingredients are still grown organically through ancient Maya practices and sourced within a 20-mile radius in San Antonio Village! For an authentic living Maya immersion, order any of the soups from Upe Nai—like Sopa de Gallina, Atole de Masa, or Poc Chuc—that’s incomplete without handmade-to-order corn tortillas.
EXTRA: For free, visit the Belize Raptor Center and be inspired by rescued or rehabilitated birds of prey that’ve been injured or orphaned—you’ll leave inspired to conserve both raptors and their habitat.
Stann Creek District
An inlet to jungle adventures, the culturally diverse Stann Creek District’s agricultural roots are still apparent: the always-scenic Hummingbird Highway curves through citrus orchards and banana plantations all the way to its Caribbean coastline.
DO: See, hear, and learn about Garifuna drumming from the masters in beachfront Dangriga Town or Hopkins Village who honor their African heritage and dances its way into dinner. Sample traditional Garifuna foods like sahou, hudut, or sere to close off your lesson!
EAT: Make it to the idyllic beach town of Placencia for an ice-cold seaweed shake: the mineral-packed aquaculture alternative that’s creating new carbon sinks and helping to restore the region’s diverse marine life in the Caribbean Sea. Freshly grated nutmeg, milk, sugar, vanilla, and even rum make this Eucheuma smoothie both sweet and sustainable!
EXTRA: Weave through citrus blossoms and cacao buds at the foothills of the Sleeping Giant on horseback; picking your own orange couldn’t be any sweeter.
Toledo District
The least developed district in Belize is big on chill and riddled with the least-visited islands, traditional Maya villages, and outstanding Maya sites like Lubaantum. Not to mention, it’s the chocolate capital of the country!
DO: Those with sea legs can chase flyfishing fame in pursuit of the prized Permit, a sport fish under strict catch-and-release protection in Belize and why Punta Gorda is revered as the permit capital of the world.
EAT: Feast like a Maya god with cacao broma by fermenting, drying, roasting and hand-grinding your own cacao beans harvested from a fair-trade, organic small farmer! You’ll taste the final product–either in liquid form with the Maya version of hot chocolate or as chocolate bars hand poured on site. EXTRA: See how one of the most sustainable rums in the world is made from just 3 simple ingredients at the 3,000-acre organic Copal Tree Farm, a zero-waste distillery on the outskirts of Punta Gorda.
