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Taste College Park Florida - Each of these varied groups brought with them their own unique food traditions, and when combined with the impressive variety of marine species available for consumption, created a distinctively Caribbean flair that ranks amongst the world's terrific regional foods. House to the Western Hemisphere's biggest barrier reef, more than 400 islands, 3 of the hemisphere's 4 atolls and innumerable fringe reefs, Belize hosts hundreds of types of fish and an abundant range of marine life, consisting of grouper, tuna, snapper, spiny lobster, conch, and shrimp.
Arawaks are believed to have established the barbecuing of foods by roasting on native sticks called barbacoa. Spaniards introduced coconut, chickpeas, cilantro, eggplants, onion, and garlic. Mexicans contributed papaya, avocado, chayote or choc ho and cocoa. The Europeans brought oranges, limes, mangoes, rice, and coffee. Africans shared their love for okra, plantains, callaloo, and breadfruit.