Belizean cuisine is a mixture of foods from all ethnicities in the country.
Breakfast consists of bread and flour tortillas that are often homemade, along with various forms of eggs or cereal, as well as milk, coffee, or tea.
Midday meals vary, from lighter foods such as rice and beans with or without coconut milk, tamales, panades, (fried maize shells with beans or fish) and meat pies), chirmole (soup), stew chicken and garnaches (fried tortillas with beans, cheese, and sauce) to various constituted dinners featuring some type of rice and beans, meat and salad or coleslaw.
In the rural areas meals may be more simplified than in the cities. The Maya use corn or maize for most of their meals, and the Garifuna are fond of seafood, cassava (particularly made into cassava bread or Ereba) and vegetables.
The nation abounds with restaurants and fast food establishments selling fairly cheap food. Local fruits are quite common, but raw vegetables from the markets less so. Mealtime is a communion for families and schools and some businesses close at midday for lunch, reopening later in the afternoon.
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