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PUBLIC HOSPITALS & MEDICAL FACILITIES
Medical care is available at hospitals and clinics throughout the country.
For EMERGENCY NUMBERS, see the GOVERNMENT & DIPLOMATIC LISTINGS
(Green Pages).
GOVERNMENT
CLIMATE
The climate is subtropical with a brisk prevailing wind
from the Caribbean Sea. The temperature averages 80
degrees Fahrenheit. The rainy season is between June
and November.
CURRENCIES & RATES
Currency Exchange:
Local currency is the Belize Dollar, or $BZD. US$1 dollar
is equivalent to BZD$2. Banks and ATM’s throughout the
country include Atlantic Bank, Belize Bank, CIBC First
Caribbean, Heritage Bank, and Scotia Bank.
Postal Rates:
• To the US, BZD$0.60 for standard letters, BZD$0.30 for
postcards.
• To Europe, BZD$0.75 for standard letters, BZD$0.40 for
postcards.
Taxes:
• The hotel tax is nine percent (9%).
• The General Sales Tax on goods and services is twelve
and a half percent (12.50%).
Tipping:
Tipping is voluntary. Usually ten percent (10%) is
service. In some cases, a gratuity charge may be added to
your bill. This practice varies with each establishment. Be
sure to ask before paying the bill.
ELECTRICAL SYSTEMS
Same as US, 110 volts A.C. power.
Belize is an independent country with a democratically elected
parliamentary government and is a British Commonwealth member.
LANGUAGE
English is the o cial language and is widely spoken. Other languages/
dialects include Creole, Spanish, Maya, and Garifuna.
POPULATION
The population of Belize is approximately 321,115, comprising of Creole
(African-European), Garifuna, Mestizo (Spanish-Indian), Maya, Mennonite,
Lebanese, Chinese, East Indian, and European. Due to racial harmony and
religious tolerance, all of these cultures have blended successfully.
DENOMINATIONS
Most denominations are represented in Belize; the majority being Roman
Catholic. There are also Anglican, Methodist, and Jehovah’s Witness,
amongst others.
TIME ZONE
Belize occupies time zone GMT-6, same as US Central Standard Time.
Daylight saving time is not observed.
TOPOGRAPHY
Belize is an area of only 8,866 square miles. It is situated on the east coast
of Central America, on the Caribbean Sea. Belize is bordered by Mexico
to the north and Guatemala to the west and south. The second-largest
barrier reef in the world (185 miles long) falls within Belize’s territory as
well as three of the four coral atolls in the Western Hemisphere.
WATER
Tap water in Belize is potable.
PORTS OF ENTRY
Land Borders:
It is possible to enter Belize through the Northern Border in Santa Elena
and the Western Border in Benque Viejo Del Carmen.
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LIST OF DUTY EXEMPTIONS
A. As an arriving passenger, your are entitled to the
following exemptions:
Sea Ports:
The following are seaports where vessels may be entered
or cleared:
Belize City, Big Creek, San Pedro, Dangriga, and Punta
Gorda. Additional information is available as you enter
by calling VHF channel 16.
Airport:
All international aircrafts must clear through the Phillip
S.W. Goldson International Airport in Ladyville, Belize.
ENTRY REQUIREMENTS
Passports:
Both adults and children require passports valid beyond
the duration of their stay, plus proof of return.
Anyone travelling with an infant must provide proper
documentation for the child, including a valid passport.
When travelling with one parent, a notarized letter
stating that the parent has authorization to travel with
the child must be presented at any entry point.
• Wearing apparel, jewelry, toilet requisites, and any portable articles in
your accompanied baggage or on your person, which you might reasonably
be expected to carry with you for your own regular and private use.
• If you are 18 years or older (and not returning from a visit to a neighboring
Border Town or City), one-liter total of wine or spirits and 250 grams
tobacco, or 50 cigars, or 200 cigarettes.
B. If you are a Belizean:
• In addition to the above, you can claim duty exemption on accompanied
goods acquired abroad for personal or household use, or as souvenirs or
gifts, with a combined value of BZD$200 twice a year through other ports
or places of entry.
MERCHANDISE
Under the Customs Laws of Belize, every person importing any goods,
whether for commercial, personal, or any other use, must declare such
goods to Customs and pay the appropriate duties. The total value of all
items acquired abroad, whether new or used, dutiable or not, or acquired
as souvenirs or gifts, must be declared.
The amount of duty to be paid will be determined by a Customs O cer. It
ANIMALS
Visas:
Pet animals being brought into the country must be accompanied by a
Visitors from the United States, United Kingdom, most
Caribbean countries, Brazil, Argentina, and Chile in South
America, do not require visas to enter. Visitors from other
countries should check with their local embassies for visa
requirements.
origin and should also be accompanied by an import permit that should
be issued by BAHA. You can contact BAHA at (501)224-5230/224-4794 or
email: [email protected] for more information on obtaining the permit.
CUSTOMS ALLOWANCES
Importation of Currency:
Under the Customs Laws of Belize, each person is allowed
to import up to $10,000BZ or foreign currency equivalent.
If you are importing in excess of $10,000.00 BZ or foreign
equivalent you must declare this to Customs O cials.
AIRPORT DEPARTURE FEES
Currently there is an Airport Departure Fee of US$39.25 required. This
consists of a US$18.00 Airport Development Fee, a US$15.00 Passenger
Service Fee, a US$2.50 Security Fee, and a US$3.75 Conservation Fee,
which is used to promote, enhance, and conserve Belize’s protected areas.
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APRIL 2013
Easter Monday (1st): Burrell Boom Cycle
& Horse Races Annual event: The event features
national and international cyclists racing. It starts in
Belize City and ends at Sylvestre Stadium in Burrell
Boom where all day celebrations are held that
include horse races, food and music.
Easter Fair: Held during the Easter Weekend in
San Ignacio Town; this event features entertainment,
live music, sports activities and family games.
Whale Shark Day: A host of activities are held
in Placencia to bring in the whale shark season.
San Pedro Lagoon-Reef EcoChallenge: The Eco-Challenge is a 42 miles,
two day kayak race starting on the lagoon side
of Ambergris Caye, through the many lagoons
in the North Ambergris Caye area, up to Bacalar
Chico, then down to Robles Point, where all teams
camp and the race then resumes the following day
walking skills – an old tradition which Monkey river
Village is determined to revive.
Sovereign’s Day (27th): National
celebration of the Queen’s birthday. As a part of the
activities for this day, there is horse racing in Burrell
Boom and Orange Walk District.
JUNE 2013
The Lamanai Challenge - Orange
Walk: This triathlon has participants running from
La Milpa to Chan Chich; cycling from Chan Chich to
Gallon Jug and then canoeing from Gallon Jug to the
shores of the New River Lagoon.
promote awareness, protection and conservation of
mangroves, lagoons, reefs and the diverse species
found in these natural habitats.
Fiesta Rama: Activities and entertainment in
the People`s Stadium, including social and cultural
performances.
Archaeological Exhibition: National
– For the entire month, major municipals host
traveling exhibition which includes archaeological
objects and artifacts from the national collection and
general information on archaeology.
San Pedro Lobster Fest: San Pedro
celebrates the lobster season with a week full of
activities. A wide array of dishes is show-cased, as
well as dances held in honor of the lobster.
MAY 2013
Labor Day (1st): Horse Race (Burrell Boom
and Orange Walk Town) BWU Labor Cycling Classic.
Cashew Festival: Held in Crooked Tree village, this
festival celebrates the cashew harvest season, where
live Punta music, Cashew Wine, deserts, Caribbean
style dishes and games are the main attractions.
Contact Mr. George Gatusch at Tel: 501-235-7046
Placencia Lobster Fest: Activities such as a
ALL lobster dishes.
Caye Caulker Lobster Festival: Lobster
feasts in Caye Caulker, marking the opening of
the lobster season. A variety of lobster dishes are
prepared. A bicycle race and live music accompany
the fest. Honor patron saint of St. Peter with an early
blessed. Fiesta and jump up follow.
National Agricultural & Trade Show:
This trade show is held annually in our capital city of
Día de San Pedro: This day is dedicated to
celebrating all things San Pedro.
food, rodeo, livestock, handicraft displays, music,
games and food.
JULY 2013
Female’s Cross Country Cycling
Classic: Race starts in Cayo, to the border and
back to Belize City.
Toledo Cacao Festival: The festival opens
with a Wine & Chocolate evening, featuring local and
international wines and chocolate based cocktails
and hors d’oeuvres. Saturday brings you the Taste
of Toledo cookery and craft fair, with cookery and
chocolate demonstrations and a host of cacaorelated and other craft produce. The festivities
also include Cacao for Kids children’s activities, Sea
Toledo marine trips, and Culture in Harmony musical
performances.
Monkey River Festival: This is the country’s
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leading Creole event. Throughout the day, there
will be traditional games for adults and children
including greasy pole, watermelon eating, lime and
spoon, tug -of-war, three legged race, needle and
thread, and sack races. A highlight at this festival is
the Jankunu Stick, a challenge to all Jankunu dancers
Hopkins Mango Festival: Stann Creek
villagers set up stalls on the beach where visitors can
enjoy mango as the main ingredient in appetizers,
entrees and desserts.
Benque Viejo Fiesta: Celebrates patron
saint, cultural show, fair and marimba bands, foods
and games. Nine days of prayer.
AUGUST 2013
Int’l Costa Maya Festival: Held in
Ambergris Caye. The festival hosts Int’l music groups,
as well as cultural dances, international cuisine and
arts & crafts.
Tres Pescados Slam Tournament:
Takes place in Ambergris Caye and is surrounded
the world. The primary objective for hosting this
tournament is to gather data on our local population
world to compete.
Deer Dance Festival: Toledo – This
traditional Maya cultural event features costumed
dancers (a jaguar, a hunter and, of course, deer).
The dance continues today as a part of cultural
SEPTEMBER 2013
Queen of the Bay Pageant:
Carnival King and Queen
Fire Engine Parade in Belize City
Carnival Road March: a march through the
streets of Belize ending at the Marion Jones Stadium
where the various groups perform to determine the
best carnival band.
Battle of St. George’s Caye Day
(10th): Public & Bank Holiday in celebration of the
Citizens’ Parade and Fair are held.
Tribute to Belizean Patriots
Military, Police and Fire Tattoo
Belize Expo
State of the Nation Address: Television
and Radio Broadcast
Flag Raising Ceremonies (20th)
Independence Day Ceremonies and
Parade (21st)
Barry Bowen’s Belikin Bash-Belize
City: This week long event includes nightly
entertainment, food and, of course, plenty of ice –
cold Belikin Beer.
OCTOBER 2013
Pan American Day (14th): Nationally
celebrated with a horse race & cycle race.
NOVEMBER 2013
Garifuna Settlement Day (19th):
marks the 1832 arrival of the Garifuna people
to Stann Creek. These festivities are celebrated
primarily in the Southern Belize. The re-enactment
of their arrival is the main attraction with, religious,
cultural and parade activities continuing for the rest
of the day.
DECEMBER 2013
Holiday Boat Lighting Parade: Boats
are decorated and sailed from Boca del Rio to
Coconuts Hotel. There are prizes for the boats whose
décor best depict religious aspects and for those
with the overall best décor. The awards party has
something fun for the entire family, including taking
a picture with Santa.
Christmas Day (25th): celebrated with
families and friends.
Boxing Day - Horse race and cycle
race in Burrell Boom Village (26th):
The cycle race starts at Palotti High School in Belize
City and ends at the Silvestre Stadium in Burrell
Boom. The horse race starts at the entrance of the
track in Burrell Boom and they run one mile around
the track. The horses run in classes. They usually
rest for ½ hour and then they run a second lap to
determine the winner.
JANUARY 2014
New Year’s Day - Krem New Year’s
Cycling Classic (1st): On New Year’s day
cycling takes over the Northern Highway as local and
international riders race between Corozal to Belize
City.
Horse Racing in Burrell Boom: Race
starts at the entrance of the track and the horses run
1 mile around. The horses run in classes, resting for
an hour, then they race again.
San Pedro Food Festival:
up its culinary best to visitors and locals alike.
FEBRUARY 2014
San Pedro Carnival: A spectacular colorful
event, with a 3 day carnival to celebrate the
approaching Easter holiday.
Valentine Cycle Race: This race starts in
Belmopan, continues to Benque Viejo, and returns
to Belize City where it ends at the Constitution Park.
MARCH 2014
La Ruta Maya Canoe River Challenge
Canoe Race: Starts from San Ignacio to Belize
City. A four day canoe race, it retracts the route of the
ancient Mayas. The race ends at the Belcan Bridge.
National Hero’s & Benefactors Day:
National celebration of Belize’s greatest benefactor,
Harbor Regatta, cycling race, and kite contest in
Belize City.
San Jose Succotz Fiesta: Cayo - This annual
fair is held in honor of the patron of the village of
San Jose Succotz, Saint Joseph. Highlights include
traditional foods, music and dances.
Events date may subject to change. For more details
or the latest updates, visit www.travelbelize.org
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Chefs Angie Lopez and Raquel
Moreno
Both are accomplished chefs who have been
cooking professionally for the past 10 and 5 years
respectively. They both attended The Culinary
Institute of America, giving them International
experience and exposure. Angie has been with
Nahil Mayab for 3 years while Raquel is a 4-year
veteran. Because of their excellent culinary skills,
prize in the 2011 Tastes of Belize Competition.
Ingredients:
6 corn tortillas
Pork chop
Complete seasonings
Blend beans
Onions (Julian style, 1 handful)
Tomatoes
Bell peppers (Julian style, 1 handful)
Chile machucado: onions, lime, habanero, salt
Preparation:
Corn tortillas are hand-made and baked on a comal over
medium to low heat. Season pork chop with complete
seasonings and grill until meat is nicely cooked and
tender. Blend beans and fry in coconut oil along with
chopped onions. Prepare pico de gallo which is a salsa
made from chopped onions, bell peppers, tomatoes and
cilantro. Sautee stripped bell peppers and onions along
with 8 strips of grilled pork. Serve with pico de gallo,
hand-made corn tortillas and chile Machucado.
Northern Belize is famous for
their appetizing tacos, which is
a breakfast staple. This usually
incorporates hot corn tortilla
The Tres Leches Cake is Spanish
for “Three Milks” Cake. It is a
sponge cake soaked in three
kinds of milk: evaporated milk,
condensed milk, and whole
shredded chicken or pork, an
onion and cilantro sauce, and a
pepper sauce, if desired. Tacos
a sweet, whipped topping.
early morning hours.
The process of preparing the
pibil is worth the wait when
exquisite bite. The suckling
pig is buried in a pit with a
slow cooking process, which
allows all the blend of spices to
marinate the meat, creating an
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Ingredients:
Chef Peter Brewer
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Chef Brewer’s cooking experience started
in the U.S., and took him to several
renowned restaurants abroad. Later,
Chef Brewer relocated to Belize to share
his talents and passion through food. He
has since worked in top restaurants on
the Placencia peninsula. Chef Brewer has
mastered the art of elevating the dining
experience through his culinary creations.
6 shrimp-cleaned/devained cut into 1/2” slices
4 oz. conch cleaned and sliced
4 oz. lobster cleaned and sliced
olive oil
garlic
white wine
salt and pepper
1 onion sliced 1/4 inch
1 red pepper
1 yellow pepper
1 eggplant
1 tomato
Polenta - corn meal 1/4 cup
2 tbsp. goat cheese
Preparations:
Saute shrimp, lobster and conch with olive oil and salt
and pepper to taste, fresh garlic and white wine. Roast
all vegetables in balsamic vinegrette and basil. Prepare
polenta as directed with cream, and salt and pepper to
taste. Let the polenta set, as it must be thick. Using a
round form, cut out polenta cake. Pan fry polenta cake,
return to round form, and stack seafood, goat cheese,
roasted vegetables, alternating all. Return to round
form and stack.
Pig tail is considered something
of an acquired taste. The pig
tail is exactly what it sounds
like. The tails are cut and boiled
approximately four separate
Is a local delicacy made of
eggs, sugar, butter , lemon
and cooked together with
seasoning and split peas.
Served with white rice, it is
a household staple in many
Belizean homes.
coconut. The tart shells are
prepared separately and
placed in baking pan, then
all the other ingredients are
mixed together and added in
the individual single shells and
baked until crispy.
Cow foot soup is a very popular
dish. It is one of the tastiest
dishes available. The soup is
made with a lot of vegetables
and local spices, simmered
and slow cooked to render a
thick soup served with either
tortillas or steamed rice.
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Ingredients:
Chef Sean Kuylen
Growing up as a young Punta rock musician in
southern Belize, Chef Kuylen’s passion for food
led him to pursue a career in the culinary arts. He
has since become a local celebrity and is creating
a name for himself across the Caribbean as Belize’s
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cuisine is what sets him apart and will soon be the
common trend for all of his restaurants.
4 Sea Ratti Crab or Blue Land Crab
1 small diced sweet pepper
1 small diced onion
1 seeded, diced habanero
½ cup mayonnaise
1 small bunch chopped Parsley
1 teaspoon thyme
2 cloves diced Garlic
salt/pepper (to taste)
1 cup bread crumb
4 washed sea grape leaf
Preparations:
Clean & boil crab in salted water for 10 minutes. Cool, crack
& remove meat from the legs, claws and cavity saving the
crab meat, sweet pepper, onion, habanero, mayonnaise,
crab mixture in the ‘Crab Back’ shell. Top with the bread
crumbs. Bake the Crab Backs in an oven at 450 degrees
until the bread crumb topping become golden brown and
bubbling hot. Serve on the Sea Grape leaf with a remoulade
sauce and leaf lettuce salad.
An undisputed Belizean
favourite. It can be found
anywhere in the country
from high-end restaurants to
walking food vendors. Ceviche
can be made with shrimp,
lobster, octopus, conch or
combinations of them. The
seafood of choice is boiled
and then mixed with lime and
vegetables, which makes a
great appetizer or meal.
This cake is made using a
collage of ingredients. It
consists of sliced pineapples,
powder, milk and eggs. The
ingredients are carefully mixed
in a batter and poured over
pineapples and cherries then
baked.
Conch Fritters is as common
as the ceviche. The Conch is
sliced into small pieces and
batter is prepared with all the
ingredients mixed together
and fried.
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Ingredients:
1 pork chop, season all, cumin, paprika, parsley, thyme, rosemary,
black peppercorn, salt, extra virgin olive oil, juice and zest of orange;
Potato Crab Cakes: 3 potatoes, parsley, cilantro, crab meat, plain
white chocolate, salt, white pepper, ground chili powder, cumin
powder, nutmeg, butter, fresh cream;
Dark Chocolate Sauce: 2 oz. dark organic chocolate melted, butter,
honey, dark rum;
Orange Sauce: 1 cup white sugar melted into a clear caramel, juice
and zest of one orange, Cointreau Liquor;
White Chocolate Sauce: 2 oz. plain white chocolate melted, 1 oz.
white rum;
Green Bean Sauté: 4 oz. green beans, diced tomato, garlic, salt and
pepper, sweet pepper,1 tbsp. butter
Chef Mario A. Mendez
Chef Mendez started his cooking career in the
highlands of Guatemala, but later spread his
wings to the rest of the world and eventually
planted roots in Belize. Having cooked at the
best restaurants in the country, Chef Mendez has
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Maya cooking using only fresh and local produce.
Today, as Head Chef at the Lodge of Chaa Creek,
Chef Mendez uses his signature style to appease
the most discriminating palates.
Preparation:
Season pork chop with spices, fresh juice/zest of orange and olive
oil overnight. Prepare both chocolate sauces by melting in double
boiler, adding ingredients individually. For the orange sauce, prepare
a clear caramel with sugar, add orange juice, until combined well.
Finish by adding zest of orange. Mash potatoes, add all ingredients
sides. Blanch green beans in boiling water with salt, remove from
water, sauté tomatoes, roasted sweet pepper and garlic with butter,
salt and black pepper to taste. Meanwhile, grill the pork chop slowly
while brushing with some of the orange sauce and chocolate in small
amounts until golden brown and juicy.
Ice cream is locally made by
the Mennonite community
using locally pasteurized milk
and dairy products from cattle
raised in the Cayo District.
Black Relleno or “Black Dinner”
as it is commonly known, is
one of the tastiest soups you
ingredients are used including
chicken, pork, boiled eggs and
the black recado which gives it
the color and taste.
This dish dates back to the days
of the Maya, but the Spanish
is also evident. The chicken is
pre-roasted before it is added
to the chicken soup containing,
peppers, onions and other
spices.
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Ingredients:
salt
1 teaspoon black pepper
Chef Gilbert Ramirez
“I came to Robert’s Grove Beach Resort working as
a dishwasher. Being in close vicinity to the kitchen,
the food and the smell of tasty cooking gave me
an incentive to start a career. My supervisor saw
the ambition and potential in me and made me
prep cook. Hard work, dedication, trials and
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Assistant Sous Chef. I gained much knowledge
and learned a few tricks. 5 years later and still
standing strong, my boss Jean-Marc Tassé gave
me what I had longed for, and in November of
2012, he bestowed to me, the grand title of Chef.
My name is Gilbert Ramirez, I live in the beautiful
village of Seine Bight and I am honored to hold
the title of Chef at Robert’s Grove Beach Resort.”
butter
1 clove garlic
1 cup coconut milk
sweet pepper
capers
2 teaspoon chopped cilantro
1 cup cooked white Rice
fresh vegetables
Preparation:
minutes on both sides. Add coconut milk, peppers, capers
and cilantro for an additional 4 minutes. Serve over
cooked rice and garnish with fresh veggies.
This hearty soup is made with
a mixture of ingredients. The
meat is chopped into pieces,
including bones, and browned
in pot. Chopped onions are
added and cooked until lightly
browned. Diced tomatoes are
added along with enough
broth and water to cover the
ingredients. After the meat is
tender, carrots, potato, cilantro
and chayote are added. Also,
add some cabbage wedges to
the pot. Upon serving, squeeze
lime into the soup and add
radishes.
This sweet treat is created by
grated cassava is then mixed
with sugar, coconut milk, egg,
nutmeg, and vanilla. Melted
butter is poured on top of the
mixture and it is all stirred
together. The mixture is then
baked. It is left to cool for a
few minutes , then it is ready
to serve.
Sere is a tasty dish primarily
made from green plantains,
plantains are boiled, cooled,
what is called hudut. In a pan,
peppers are stirred together
mixture.
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