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Recipes Blog

The perfect entrée to convince the carnivores in your life they can survive a plant-based meal and feel thoroughly satisfied. A perfect combination of a few fresh, whole ingredients. This dish is super simple to prepare with crowd pleasing results!

No fuss, no rush with tons of ingredients to create intense flavor since the Barbacoa manages the work here.  This salad is balanced and scrumptious enough to serve as a main dish for a light lunch or a worthy accomplice to a full course setting.

  • 2 min read

Game Day can be hectic - #GeauxSaints - but these easy breezy BARBACOA SWEET POTATO NACHOS are here to assist! 

  • Vegan friendly
  • Naturally gluten-free
  • Fun to make!

You won’t believe it’s not bacon in this twist on everyone’s favorite pub side dish!  The naturally craboo wood-smoked habanero peppers of the Smokin' Hot Belizean Barbacoa perform amazing taste bud trickery in this 20 minute recipe. 

Grilled cheese purists be warned – this version will entice your taste buds to switch it up.  The tangy Barbacoa Pesto and tomato cut through the richness of the cheese perfectly.  Gold stars will surely be awarded to you when you serve this variety of the classic.
  • 2 min read
Jackfruit slow cooked in Belizean Barbacoa not only encompasses the notable meaty texture of this enigmatic fruit, it also mimics the smokiness of being basted and flame cooked with the one-two punch of the lively Belizean Barbacoa Original and Smoked sauce combo.
  • 2 min read
Turmeric tea recipe using fresh ginger, cardamom, cinnamon, black pepper, star anise and fresh apples 🍎 and pears 🍐. Ayurvedic power boost for your morning!
  • 1 min read
Barbacoa is not just for meat!  The rich, yet airy cake and sweet, yet spicy frosting will cast a spell on you!
  • 3 min read
Cyrilla Nunez has worked for Ms. Marie Sharp for more than fifteen years.  Listen to her describe how she makes Chimole, also known as Garifuna "Black Dinna"
  • 2 min read

Eyes of the Explorer: Hopkins

June 13, 2019
See Belize through the eyes of chef and traveler Nyesha Arrington in episode 3 of our 4-part video series, sponsored by the Belize Tourism Board. Meet up with the women that are preserving Belize’s culinary traditions on this laid-back stretch of southeastern coast. Tour Marie Sharp’s famous hot sauce facility that’s been cranking out the heat for 30+ years, then learn about Garifuna cuisine at Palmento Grove, starting with the crack of a fresh coconut and ending with a rich fish curry.
  • 1 min read
  • 4 min read
Hearty and delicious – this recipe is garden fresh yet has a rich depth bound by proteiny quinoa and complex smoky Barbacoa.  Can be whipped up in way under an hour, but tastes as if it’s been simmering all day long.  The rotating texture of vegetables from cooked to blanched to raw, hits the spot all year long!
  • 1 min read

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