Five pieces. Corn patties packed with sauteed buffalo fish and garnished with a sweet or spicy cabbage slaw.

Three pieces. Crunchy and tostada like dishes of fried corn tortillas topped with refried beans, a cabbage sauce, shredded cheese, and a ketchup sauce.

Three pieces. This delicious twist on the traditional taco is served on fresh corn tortilla, stuffed with Chicago's one jerk chicken, onions, and cilantro. Served with spicy jerk sauce.

Made with fresh avocado, onion, lime, and cilantro. Served with plantain chips.

Four pieces. Seafood delicacy of minced conch seasoned with various Caribbean spices.

Six pieces. Chicago's one jerk wings, marinated with Jamaican spices and chef's distinct seasonings, then slow cooked on grill. Served with spicy jerk sauce.

Two panades, two conch fritters, and two garnaches.

Two jerk tacos, two conch fritters, and two jerk wings.

Contains meat.

White meat. Chicago's one jerk chicken, marinated with Jamaican spices and chef's distinct seasonings, then slow cooked on grill. Served with spicy jerk sauce.

Pot roast.

In creole sauce.

The daily staple in Belize, rice and beans includes red kidney beans, traditional seasonings, and coconut milk.

Contains meat.

With fresh Romaine lettuce, cucumber, carrots, red onions, sweet peppers, green peppers, shredded cheese optional, and piled high with Belizean stew chicken.

With fresh Romaine lettuce, cucumber, carrots, red onions, sweet peppers, green peppers, shredded cheese optional, and piled high with Chicago's one Jamaican jerk chicken.

With fresh Romaine lettuce, cucumber, carrots, red onions, sweet peppers, green peppers, shredded cheese optional, and piled high with sauteed shrimp.

Made with fresh Romaine lettuce, cucumber, carrots, red onions, sweet peppers, green peppers, shredded cheese optional, and piled high with sauteed kingfish.

Sauteed with sweet bell peppers, onions, garlic, and special sauce.

Delicious kingfish sauteed in special sauce.

The coastal reef fish is seasoned with Belizean spices and bursting with goodness. Deep fried and garnished in a sweet pepper, purple onion, and garlic based creole sauce.

National Dish. Stew chicken is marinated in bell peppers, onions, paprika, and other spices then slow stewed and baked to create a savory and packed with flavor.

Pot roast is marinated with bell pepper, onions, vinegar, paprika, and black pepper, then slow stewed and baked. Very tender and packed with flavor.

Ox tails are marinated with bell pepper, onions, vinegar, paprika, and black pepper, then slow stewed and baked to perfection. Very tender and packed with flavor.

Chicago's one jerk chicken, marinated with Jamaican spices and chef's distinct seasonings, then slow cooked on grill. Served with side of rice, beans, salad options, and spicy jerk sauce.

Three pieces. Twist on the traditional taco is served on fresh corn tortilla, stuffed with Chicago's one jerk chicken, onions, and cilantro. Served with spicy jerk sauce, side of rice, beans, salad options, and spicy jerk sauce.

Six pieces whole. Chicago's one jerk wings, marinated with Jamaican spices and chef's distinct seasonings, then slow cooked on grill. Served with spicy jerk sauce, side of rice, beans, salad options, and spicy jerk sauce.

Stew chicken is marinated in bell peppers, onions, paprika, and other spices, then slow stewed and baked to create a savory, packed with flavor.

Pot roast is marinated with bell pepper, onions, vinegar, paprika, and black pepper, then slow stewed, and baked. Very tender and packed with flavor.

Chicago's one jerk chicken, marinated with Jamaican spices and chef's distinct seasonings, then slow cooked on the grill. Served with a side of rice, beans, your choice of salad, and spicy jerk sauce.

This rich and flavorful soup is made gumbo like and includes potatoes, carrots, peas, cassava, onions, peppers, and various spices. Served with a side of coconut rice and ripe plantain.

This signature dish of the garinagu is highlighted by fresh cabbage and brown stewed with king fish, bay leaf, recado, and various cultural spices. Served with a mixture of ripe or green plantain similar to fufu, boiled and blended to serve as a soft bread for the soup.

Serre. A weekend special occasion dish of the Garinagu, this wonderfully flavored soup consists of king fish cooked in a coconut milk stew and seasoned with black pepper, garlic, onions, oregano, and other spices. Served with a mixture of ripe or green plantain similar to fufu, boiled and blended to serve as a soft bread for the soup.

Known as milk cake in Belize. This fluffy and light pound cake is topped with a deliciously rich caramel sauce.