Authentic Belizean

Today Kish and I cycled to the outskirts of San Pedro Town to meet up with the Fellow Readers for lunch.  With the intrepid Mr. FR at the wheel of their golf cart, we cruised through the bustling streets of San Pedro in search of authentic Belizean cuisine, and found it at a place called El Fogon, where the food is cooked on an old open stove and you sit at wooden picnic tables carefully positioned to maximize your exposure to a large fan.  All of the produce used in the food preparation is kept in baskets and crates right by the stove, next to the kindling.

Mr. FR and I both got the stewed chicken with beans and rice.  It was a wise decision.  The chicken was fall off the bone tender and delicately seasoned and went perfectly with the moist beans and rice, all washed down with the local beer.  You could add to the spice level with a homemade salsa that would burn your lips, but I opted for the basic seasoning — reasoning that hot sauce would only up my beer intake and leave me less capable of navigating past the potholes on our five-mile bike ride home.

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