Editorial64

The Editorial category covers articles that go beyond a single recipe and help readers better understand Belizean food, ingredients, traditions, and cooking culture. These posts include listicles, ingredient guides, cultural explainers, food history pieces, and other informational content that supports the recipe collection across the site.

While recipe posts focus on showing you how to make a specific dish, editorial content helps provide context. That might mean highlighting popular Belizean breakfast foods, explaining the role of recado in traditional cooking, introducing regional food traditions, or sharing roundups of dishes connected by ingredient, culture, or occasion.

This category is also where broader food-related topics belong, including posts about Belizean street food, holiday foods, local ingredients, and culinary traditions tied to Maya, Garifuna, Mestizo, and Creole influences. These articles work as useful starting points for readers who want to learn more about Belizean cuisine before diving into individual recipes.

You’ll find both practical and cultural content here, all designed to help connect recipes, ingredients, and traditions in a way that gives a fuller picture of Belizean food.

A small single-engine propeller plane in flight
Flying Within Belize: The Cayes, Flights vs. Ferries, and the Best Route BelizeEditorial

Flying Within Belize: The Cayes, Flights vs. Ferries, and the Best Route

Short answer: To get from Belize City to the islands you either fly or take a water taxi. The flight to San Pedro or Caye Caulker is about fifteen to twenty minutes on a small plane, on Tropic Air or Maya Island Air. The water taxi, run by San Pedro Belize Express or Caribbean Sprinter, is forty-five minutes to Caye Caulker, about ninety to San Pedro, and costs a fraction of the airfare. Fly if your time is tight or your international flight lands late, because the last boats leave…
Joe Post
June 5, 2026
A small boat moored on a turquoise Caribbean shore
Chetumal to Belize: Border Crossing and Ferry Guide BelizeEditorial

Chetumal to Belize: Border Crossing and Ferry Guide

Short answer: From Chetumal you reach Belize two ways. Take a ferry across the water to the islands, San Pedro on Ambergris Caye and Caye Caulker, in about an hour and a half to San Pedro. Or cross the land border at Subteniente López into Corozal and continue south by road. Both need a valid passport. There is no fee to enter Belize as a tourist. The crossing is fast now that the new bridge carries most of the traffic. If you are island-bound, the ferry is the move. If…
Isela Post
June 5, 2026
View of a turquoise Caribbean coastline from an airplane window
How to Get from Cancún to Belize BelizeEditorial

How to Get from Cancún to Belize

Short answer: There are four real ways to get from Cancún to Belize. Fly direct to Belize City on Tropic Air in about an hour and a half. Take the ADO bus south, when it is running, an overnight overland trip. Book a private shuttle door to door. Or travel down to Chetumal and cross there, which is the route if your destination is the islands. There is no boat that leaves Cancún for Belize. Whatever a booking site tells you, that direct ferry does not exist. The ferries to…
Isela Post
June 5, 2026
Fried tortilla cups filled with pickled beet curtido, a Guatemalan antojito
Guatemalan Fried-Tortilla Snacks: Garnachas vs Tostadas vs Enchiladas EditorialGuatemala

Guatemalan Fried-Tortilla Snacks: Garnachas vs Tostadas vs Enchiladas

Garnachas, tostadas, and enchiladas guatemaltecas all start from the same humble base: a fried corn tortilla. That is exactly why they get confused. Order one expecting another and you will be surprised. But each of the three carries a single feature the others do not, and once you can name that feature you will never mix them up again. The deciding signal is almost always the pickled-vegetable layer on top. This is the short guide to the three Guatemalan fried-tortilla snacks: what sits on each one, how big the tortilla…
Joe Post
June 11, 2026
Fresh corn masa ground on a stone metate in a Guatemalan kitchen
Guatemalan Tamales Explained: Colorados vs Negros vs Paches vs Chuchitos EditorialGuatemala

Guatemalan Tamales Explained: Colorados vs Negros vs Paches vs Chuchitos

Colorados, negros, paches, chuchitos. Four Guatemalan tamales that get mixed up constantly, because they all start from the same idea: seasoned masa, a piece of meat, wrapped and steamed. But each one carries a single feature the others do not, and once you know that feature you will never confuse them again. This is the short guide to the types of Guatemalan tamales, and the plain rule for telling colorado from negro at a glance. Below is the comparison at a glance, then a quick note on each tamal with…
Joe Post
June 11, 2026
Brown sargassum seaweed washed up on a Caribbean beach
Sargassum in Belize: What the Seaweed Means for Your Trip BelizeEditorial

Sargassum in Belize: What the Seaweed Means for Your Trip

If you've been researching Belize beaches and seen photos of brown seaweed piled on the sand, that's sargassum, and it's worth understanding before you book — because the panic online is bigger than the actual problem for most trips. What it is and when it comes Sargassum is a free-floating brown seaweed that drifts in on Caribbean currents and washes up on east-facing beaches. In Belize it's heaviest roughly March through October, and it hits the windward coast hardest: Ambergris Caye, Caye Caulker, Placencia, and Hopkins all face the open…
Joe Post
June 1, 2026
Aerial view of Belize's Caribbean coast and barrier reef
Belize Travel FAQ BelizeEditorial

Belize Travel FAQ

I started Belize News Post over twenty years ago because there was no independent voice for the country online. Most of what's written about visiting Belize is written by people passing through. I grew up in Corozal, on the bay. So here are the questions I get asked most, answered straight. Getting in and getting around Do I need a passport or visa to visit Belize? If you're coming from the US, Canada, the UK, or the EU, you need a valid passport and that's it — no visa for…
Joe Post
June 2, 2026
Hudut, the Garifuna dish of pounded green plantain served with coconut fish stew
Garifuna Food: Traditional Dishes of the Garifuna People BelizeEditorialGarifuna

Garifuna Food: Traditional Dishes of the Garifuna People

The traditional food of the Garifuna people is built on three ingredients: plantain, coconut, and cassava. The fish, the spices, the technique all come after those three. Hudut is the dish most people name first, and they are right to. Mashed plantains pounded in a wooden mortar, served alongside fish simmered in fresh coconut milk. You eat it with your hands. That is Garifuna food in its clearest form. The Garifuna are an Afro-Indigenous people descended from Carib, Arawak, and West African ancestors who were exiled from the island of…
Joe Post
July 25, 2026
Clay pots, dried herbs, stone grinder, and woven baskets with spices on a floor — Mayan food preparation, Belize
Mayan Recipes — Living Food Traditions of the Maya EditorialMaya

Mayan Recipes — Living Food Traditions of the Maya

Mayan food is the living kitchen tradition of Yucatec Maya communities across southern Mexico, Belize, and Guatemala. Built on corn (ixim), achiote, sikil, and chaya, this is not museum culture. It is what people cook today, in the Yucatan, in Belize, in the Peten. The same recipes. The same techniques. The same ingredients. A Kitchen Without Borders I am from Xaibe, in Corozal. The food I grew up with is Yucatec Maya food. It does not belong to Belize or to Mexico. Those borders came later. The dishes were here…
Fili Post
July 25, 2026
Freshly baked Belizean hot cross buns with icing on a red tray, raisins visible in the golden dough
Easter in Belize BelizeEditorial

Easter in Belize

Belizeans embrace the Easter holiday with a blend of devotion and celebration. Discover the rich cultural and religious customs, including hot cross buns, panades, and fried fish, that make Easter in Belize truly special.
Joe Post
July 13, 2026