Joe Post

Joe Post is the founder and editor of Belize News Post. He grew up in Corozal Town, Belize, on the Caribbean sea with a view across Corozal Bay to Cerro Maya. He has lived in Costa Rica, Kenya, England, Spain, and the United States. He grew up cooking alongside his mother and grandmother, and has personally tested the vast majority of the recipes on this site. He started BNP in the early 2000s as one of the few independent Belizean news sources online. Over the years, the food became the stickiest thing. News comes and goes. Food stays.

Belizean Rice and Beans
Belize National Dish BelizeEditorial

Belize National Dish

Ask a Belizean what the national dish is and you will get one answer, delivered without hesitation: rice and beans, stew chicken, potato salad, fried plantain. Four things on one plate, with gravy over the rice. Nobody consults a list. Nobody hedges. That consistency is the interesting part, because Belize is a country of six districts and at least eight cultural traditions that mostly do not eat the same food. This is the plate they agree on. What Is the National Dish of Belize? The national dish of Belize is…
Joe Post
September 11, 2026
Uniformed contingent marching behind a Belize Police vehicle past buildings hung with Belize coat-of-arms bunting, with the community lining the street to watch
September Celebrations in Belize BelizeEditorial

September Celebrations in Belize

September is a favorite time of year for a lot of Belizeans, and the weather is part of why. The summer heat is turning. Storms roll in during the morning and clear off by ten, and the rest of the day belongs to whatever the town has planned. Belizeans call the whole thing the September Celebrations. Not Independence Day, not St. George's Caye Day. The September Celebrations, plural, because it is a season and not a date. School children march. Not a few schools in the capital, but towns, villages…
Joe Post
September 11, 2026
A long oval loaf of white bread with a seam running the length of the crust
Pan Cubano Recipe BreadCuba

Pan Cubano Recipe

Lard is what separates this loaf from a baguette. A starter made the day before, a long oval loaf, steam in the oven, and the seam down the top that three Cuban bakers cut with a blade for want of a palm leaf.
Joe Post
September 3, 2026