NEW YEARS IN BELIZE
This past week, I got to spend some much-needed family time in and around Ambergris Caye, Belize. The water and beach were my main agenda (ha!), but, of course, I couldn't leave without spending some time getting to know a bit more about Belizean cooking.
Susanna Arceo started the restaurant, El Fogon, in her home, built out to look like the kitchen she grew up in - a thatched roof, dirt floor, benches (to accomodate all the kids!) and, of course, the open, wood-fired grill. The food is super authentic, a lot of old school stews and beans cooked right on the fire (mangrove wood fueled with coconut husks!), and this is one of the few places that does it right in town.
Recado rojo is the main spice blend, a paste really with achiote, cumin, Mexican oregano, black pepper and tongue-numbing allspice (and some others) usually dissolved in a bit of vinegar, water and/or juice. That's the marinade for any of the meats that go on the grill or in the stews - chicken, pork, beef, venison, and even gibnut.
Just wanted to share some of the pictures of my experience there and about town over the holidays! Happy New Year's to you all!
