Belize Resort Food

Had some great food at Isla Marisol!

Fresh fish, prepared in a variety of ways — with a cream sauce, with parmesan breading, as fried “fingers,” on tostadas, over pasta with shrimp.

Lobster — huge lobster tails! Caught that day.

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Conch — grilled. Not my favorite. Very sweet flavor but too chewy for me.

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Hot soups for lunch after snorkeling — carrot was my favorite. We also had Hudut, a Garifuna dish of coconut broth, fish, okra, mashed plantains and hard boiled eggs.
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Lots of fruits and veggies, including jicama in salad or alone, sopadillo, cassava fries, squash, broccoli.

Homemade baked goods — tortillas, tostadas, coconut bread and the fry jack. Fry jack is a baking powder dough that puffs up into a hollow delicious treat when fried.

Juices — soursop, watermelon, grapefruit. One day, we had fresh coconut water.

Sauces — Marie Sharp’s hot sauce is great. A habenaro sauce made with carrots. But, as another guest said, the house-made habenero sauce “kicks Marie Sharp’s ass!” Woo! We also liked the Gallon Jug Lisette’s Special Sauce on fish tostadas – sweet and savory.
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Desserts — plantation pudding was my favorite, a spiced cake with a creamy coconut topping. Coconut pie and lemon pie were also yummy. Ambrosia with little multi-colored marshmallows was a blast from th 1970s.

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