Celebrate the diverse cultures of Belize with Blancaneaux Lodge’s Farm-to-Fork Cooking Class
At Blancaneaux Lodge, we’re introducing our new farm-to-fork cooking class where guests can experience authentic Belizean culture through cuisine. The class begins with a behind-the-scenes tour of the resort’s expansive organic garden where guests can hand pick the seasonal vegetables needed for the meal. With a selection of local dishes to choose from representing various ethnic groups of Belize, guests can work with the Lodge’s professional chefs to create a feast suited to their tastes. By following these traditional recipes, this unique culinary experience keeps the spirit and culture of Belize alive.
Any of the menus chosen will consist of an appetizer, main course, and dessert. The fee is US $60 per person + taxes and service charge. The meal prepared is served for lunch. Beverages are not included with meals. We cannot guarantee exclusive private tours.
Shrimp Ceviche - Shrimp marinated in lime juice, vegetables, and cilantro.
Traditional Belizean Sunday Supper
Rice and Beans is the most popular and known food in Belize. This recipe derives from the Caribbean/Creole tradition and presents many variations. In Belize it is commonly served and eaten alone or as a side for almost any dish, such as chicken, fish, or fried plantains.
Potato pudding - Freshly grated potatoes (yams) with fresh ginger and a mix of spices, baked for 45 minutes.
Chicken Salbutes - Deep fried corn tortilla topped with freshly chopped vegetables (pico de gallo) and shredded chicken.
Our black soup is made from fresh vegetables and chicken in a black recado with hard boiled eggs and freshly made corn tortillas.
Flan - A combination of milk and eggs whisked together and cooked over low heat.
Conch Fritters - Tender morsels of conch are combined with vegetables from our garden and fried in a flour batter.
The Garinagu (singular Garifuna) are an ethnic group of mixed ancestry who live along the Caribbean Coast in Belize, Guatemala, St. Vincent, Nicaragua, Honduras, and on the island of Roatan. This traditional soup with vegetables is cooked in thick rich coconut milk.
Cassava cake or Plastic Cake as it is known in this culture due to its elasticity. The cassava is grated, mixed with a selection of spices, and baked for 45 minutes.