Set on the coast of Central America, Belize counts the Caribbean Sea as its border to the east, and beyond a lush, dense jungle, Guatemala and the Mexican state of Yucatan, form its inland borders.

Chirmole, a high-intensity soupy sauce as black as squid ink, is poured over tender poached chicken and holds a single hard-cooked egg. This classic Maya dish, dubbed “black dinner” in tiny Central ...

Eastern Belize is famed for its second-largest barrier reef system, offering some of the world’s most spectacular diving and snorkeling experiences. Yet beyond its inviting waters is another treat, a ...

The last undiscovered ethnic culinary enclave in L.A. might be a dozen-plus Belizean restaurants in the South Los Angeles area, a “Little Belize” offering the multi-culti flavors of the tiny country ...

Bill Esparza is a James Beard award-winning food journalist, author of LA Mexicano, and onscreen food television personality covering food in United States and Latin America. On July 2, Winston ...