Ingredients

Salt
Pepper
3 Avocados
Chilli Flakes
1 Cup Chopped Cilantro
1/2 Chopped Red Onion
1 Chopped Vine Tomato
1 Chopped Jalapeno Pepper
1-1 1/2 Limes – Fresh Lime Juice
1 Lime – Zest (Depends on how zesty you’d like it.)
2-3 Chopped Garlic Cloves (Roasted, even better!)

Preparation

Mash avocados, using either a fork or masher, in large bowl (Leave lumpy; we’ll mix remaining ingredients – and who doesn’t like chunky guac?). Add chopped cilantro, garlic, jalapeno pepper (Unless you’d like it extra spicy, remove seeds.), lime juice, onion, pepper, salt and zest – stir thoroughly. Top with chopped tomatoes; sprinkle chilli flakes.

Portion: 3-6 Persons. Taste Test: Add cilantro, garlic, lime juice and salt if needed.

Enjoy with your favorite tortilla chips!

Here are our Top 10 Local Dishes. When we’re craving local soul food, we go to Ko-Ox Han-Nah (Let’s Go Eat), formerly Hannah’s.

1.) Rice-And-Beans, Stewed Chicken With Fried Plantain And Coleslaw/Potato Salad (Creole) – Chicken rubbed in recado (Red Achiote Paste), slow-cooked in broth and served with beans mixed with coconut-flavored white rice.

2.) Split-Pea Soup And White Rice (Creole) – Split-pea soup served with coconut-flavored white rice and baked or fried plantains.

3.) Journey (Johnny) Cake (Garifuna) – This is the Belizean version of a crepe: flat, fluffy round biscuits – Cut in half and cover with melted butter or smother it in Marie Sharp’s Pineapple Jelly like we do!

4.) Tamalitos (Ducunu – Maya) – A roasted corn and coconut milk tamale, served with or without stewed meats and wrapped in corn husks.

5.) Bollos/Chicken Tamales (Maya) – Boiled pockets of corn dough (Or “Masa” as locals call it.), stuffed with chicken and wrapped in banana leaves.

6.) Escabeche (Mestizo) – An incredibly flavorful chicken and onion soup, with an acidic/vinegar base and local spices.

7.) Sere Soup (Garifuna) – Made with shrimp, fresh fish, coconut milk and half-ripened plantain rondelles.

8.) Relleno (Mestizo) – (Or “Black Dinner” as locals call it.) Slow-cooked chicken and ground pork in a black-colored (Black Achiote Paste) broth, served with warm hand-made corn tortillas.

9.) Boil Up (Creole) – Boiled eggs, fish, pig’s tail, and ground staples: cassava (yuca), plantains, sweet potatoes and yam – all dowsed in a tomato sauce made with green peppers and onions sautéed in coconut oil.

10.) Pibil (Maya) – Tender chunks of flavorful pork just begging to be bathed in salsa, topped with Pickled Red Onions, and wrapped in warm hand-made corn tortillas.