"Where else can you get fall-off-the-bone tender pigtails with split peas north of the 10? At Yvonne Myvette’s Belizean kitchen, there’s escabeche, a special, tart chicken, that goes into an vinegary onion soup topped with the chicken and hard boiled eggs. The whole thing is stewed in black recado, a spice paste, called chimole, that’s rare to enjoy outside South LA. Belize’s national filling dish, rice and beans, are cooked in coconut milk and spices, and come with standard stew chicken, or stew beef, not to mention several other proteins like fried fish." - Bill Esparza
Eater
