Molly on the Menu

I’ve come to measure my life through a series of checkpoints, each one marked not by dates, but by dishes. Every memorable meal becomes a marker in time, a moment when I can pause and say: I am here. I am alive. I am nourishing not only my body, but my soul. I am creating memories.

Food is storytelling. Each bite reveals something about a place: its culture, its traditions, its people. The greatest pairing when it comes to a dish is of the flavors that dance on your tongue and the connections formed with the hands and hearts behind each plate.

In Belize, I embarked on a journey of the senses, learning the language of the land through its flavors. I discovered new spices, met local chefs, and tasted ingredients that carried centuries of history. Belize’s food tells a story of community, one in which every step, from sourcing to preparation to presentation, is touched with intention.

Fresh fish and ceviche quickly became staples during my time there, often pulled straight from the turquoise waters that line the country. I was introduced to an herb called culantro, similar to cilantro but heartier, richer, and more robust. As a cilantro lover, I was instantly smitten. Culantro grows wild in Belize. I remember wandering through the grassy expanses of the ancient Mayan ruins at Caracol as rain began to fall. The air filled with its unmistakable aroma, earthy and green, curling into the breeze and poking at our imaginations with the promise of what it could become in a kitchen.

At our first stay, Hidden Valley Lodge in the Cayo Mountains, there was an open-air kitchen, which felt less like a restaurant and more like a culinary classroom, inviting guests to step behind the bar into the kitchen and watch the magic unfold. The chefs cooked many dishes over an open fire, using a clay fogon hand-molded and cured for the high heat of traditional Maya techniques.

Chef Joshua shared stories of his grandmother’s fiercely traditional cooking. Her recipes were of the basics and rooted in culture. While he honored her methods, he was not afraid to introduce his own creativity, pairing flavors she might never have approved of and plating dishes with as much artistry as taste. Among my favorites were his hoja santa-wrapped tilapia and a silky ginger pudding, both deeply flavored and blending tradition with his modern boldness.

One unforgettable experience was witnessing the preparation of cochinita pibil, a whole pig slow-roasted underground. (The process deserves its own post, which I will share soon, so keep an eye out for that!)

From the mountains, we made our way to the coast, where the ocean dictated the menu. Ceviche appeared again and again, with each version a fresh interpretation. While all shared the essentials of seafood, citrus, and chips, each had its own flair. Some featured paper-thin cucumber ribbons, others a finely diced medley of onion and tomato, and one included a spoonful of smoky habanero paste for an additional sharp spice.

One afternoon, on a tiny island excursion, our tour guides treated us to a Belizean barbecue. The chicken, smoked and coated in a sweet Caribbean-spiced sauce, was served with white rice and black beans seasoned just right. While we waited, a new friend pointed us toward “the coconut man,” who exchanged a few dollars for a freshly harvested coconut, expertly cracked open with a machete. A splash of local coconut rum transformed it into the ultimate beach cocktail, simple, fresh, and perfectly paired with the sea breeze and island views.

Other highlights included Creole shrimp, garlic butter king crab, and coconut Thai curry tacos. And, of course, the drinks were just as memorable.

As a beer enthusiast, I am always excited to explore each new locations’ local crafts, and Belize’s famous beer is the Belikin. It instantly became one of my favorite international beers, particularly the traditional stout and their standout chocolate stout. The stouts were smooth and velvety without the heaviness they often carry, the chocolate version subtly infused with local cocoa. In Belize, “sweet” rarely means overloaded with sugar. Instead, flavors are allowed to shine naturally.

Rum was also a constant companion. Of all the rum-based cocktails, the coconut mojito was my absolute favorite. Blended into a frozen drink, the mint and lime brought fresh, herbal brightness, while the coconut rum added a gentle, tropical sweetness. 

This trip fed more than my appetite. It inspired my senses. Each meal I enjoyed confirmed that I was exactly where I was meant to be, with the right people, at the right moment. I am endlessly grateful for my time in Belize, and I know I will revisit it again and again, not just through photographs, but through flavor.

The taste of the Caribbean’s bright citrus, the warm spice of Creole and curry inspired dishes, the lingering sweetness of ginger and coconut are mine to keep. Until next time, Belize. I will taste you again soon.