A late-night, weekends-only Caribbean soul food pop-up wants to put Belizean food on your radar.
, light, fried discs of dough dyed red with achiote paste known as, then topped with chicken, sprinkled Parmesan and a scattering of lightly pickled cabbage, onion, tomato and bell pepper that Belizeans call “onion sauce.”This same condiment provides acidic counterpunch to a whole tilapia, offered grilled or fried, its earthy flesh easily parting from a grid of bones.
Oxtail is also available in tacos that, although not alien to northern Belize, are a nod to L.A.Seafood plays a prominent role, with dishes such as lemon pepper crab legs, baked salmon, crab soup and battered shrimp. Sides include sweet corn tamales known asMother and daughter sometimes materialize out of the kitchen to let tables sample something, maybe the coconut white rice or a bread pudding that derives from Belize’s colonial British past.
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