"This Inglewood gem calls itself “the house of plantain,” but the restaurant excels throughout its menu with memorable oxtails and panades stuffed with ground tuna served with a fiery sauce. The crispy garnaches with black beans, diced onion, and queso fresco atop fried masa tortillas are best consumed while piping hot. While the old-school, banquet-style dining room has been replaced by a somewhat more modern set-up, Little Belize’s classic flavors remain." - Mona Holmes, Matthew Kang, Nicole Adlman
