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Chetumal Cuisine | What to Eat in Chetumal
The cuisine in Chetumal has strong Belizean and Yucatecan influences, with one of the highlights being the traditional "rice and beans". This dish is prepared using colored rice fried in coconut oil with bananas and beans, and accompanied by chicken or fish. Another traditional specialty is "meat pie", a spicy beef pie.
The Mayan culture leaves its culinary mark on Chetumal in the form of tamales made with a special bean called "xpelon", or in the delicious "brazo de reina" (queen's arm), which is also known as "sotobichay". The latter is a tamal, the main ingredients of which are egg and chaya (a plant related to spinach), with the optional extra of being covered in a tomato sauce. During different festivals, the locals prepare special dishes, like "mucbi pollo" (large, oven-baked tamales) for the Day of the Dead (November 2nd).
Obviously, being a coastal city, we have to mention seafood specialties like "pan de cazon", originally from Campeche, and tikinxic fish, originally from Yucatan. Other highlights include specialties prepared with conches, which you can enjoy in the Calderitas area (to the north of Chetumal) or in the town of Bacalar. he optional extra of being covered in a tomato sauce. During different festivals, the locals prepare special dishes, like "mucbi pollo" (large, oven-baked tamales) for the Day of the Dead (November 2nd).
For dessert, you could try the "machacados", which are made up of blended fresh fruit sweetened with condensed milk and cinnamon, ideal for a warm afternoon. "Fruit cake", while Belizean in origin, is very typical during the Christmas season.
Regional snacks include green mangos and plums in brine, all of which are prepared with salt and habanero chilies.
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