Belize City Food Tour
About this activity
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- This option has FREE cancellation: book it without any risk!
Experience Highlights
Discover Belize through its flavours on a half-day tour that combines street food, colonial history and Garifuna culture. Departing from the city centre in an air-conditioned minibus, you'll taste everything from freshly fried garnaches and coconut milk rice & beans to artisanal chocolate and Caribbean rum with a local guide.
At the same time, you'll stroll across the Swinging Bridge, through the Fort George neighbourhood and Michael Finnegan Market, taking in the aromas of annatto, vanilla and allspice that permeate every corner.
- Book your date and save time on foodie research
- Taste 8 specialities at local stalls and fondas
- Get to know the city with a bilingual guide who mixes history and anecdotes.
What’s included
- Transport by air-conditioned minibus to/from Baron Bliss Lighthouse
- Bilingual guide (Spanish/English) specialised in gastronomy and history.
- Eight tastings (garnaches, dukunoo, coconut bread, hudut, rice & beans, homemade ice cream, chocolate and rum)
- Reusable water bottle and biodegradable napkins
Select participants and date
Step by Step
The experience begins at 09:30 in front of the old Baron Bliss Lighthouse, where your guide hands out identification wristbands and briefly goes over the agenda. You drive first along Marine Parade, skirting the Caribbean, until you reach the Michael Finnegan Market. There, amid piles of plantains and bunches of cocoa, you taste dukunoo, a sweet tamale wrapped in banana leaves and lightly scented with cinnamon.
The tour continues to Albert Street, the commercial heart of the British era. At a century-old bakery, try some tender coconut bread accompanied by Toledan mountain coffee. A few streets north, a Garifuna stall serves hudut soup, made with coconut milk and fresh fish; your guide explains how the descendants of African slaves fused their culinary heritage with Mayan ingredients.
After a brief stroll across the Swinging Bridge, the city's landmark since 1923, you arrive at a family-run eatery where an authentic rice & beans steaming with stewed chicken and fried ripe plantain is steaming. Here, the importance of Sunday dinner in Belizean culture is emphasised and participants are invited to season their dish with Marie Sharp sauce, one of the hottest in the Caribbean.
To refresh the palate, the minibus crosses into the Fort George district and stops at an artisanal ice cream parlour: soursop or caimito ice cream sparkle in the display cases. The tour ends at a boutique distillery, where a taster serves a glass of aged spiced rum and a bonbon filled with 70% Belizean chocolate. The guide summarises the centuries of sugar and mahogany trade that shaped the local economy before leaving you free to buy spices or handicrafts in the adjoining shop.
At 13:30 the vehicle returns to the starting point. You'll take your stomach full, your mind full of stories and a list of restaurants to continue exploring Belize's culinary scene on your own.
