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This is breakfast the Garifuna way, and it isn’t a quick plate. Over three hours you sit down to a full spread and the hospitality that comes with it. Golden fry jacks, the puffy fried breads eaten for breakfast across this coast, or coconut flour tortillas in their place. Seasoned steak fish. Creamy refried beans. Fresh local fruit. And a cup of lemongrass tea to bring it all together.
The food is the coast on a plate. Fish from the water nearby, coconut worked into the bread, fruit grown in the tropics that surround Livingston. It’s a relaxed start to a day, and a good introduction to Garifuna cooking before you go deeper into the bigger dishes like hudut and tapado.
Price Includes
Price Excludes
Three hours over a full Garifuna breakfast in Livingston: fried breads, seasoned fish, refried beans, fresh fruit and lemongrass tea, served with the hospitality that’s central to Garifuna culture. It runs in English, with Spanish on request, for groups of 1 to 15, private or shared. Everything starts at the Dibasei office.
Meeting point
The Dibasei office in Livingston. Walk over if you’re staying in town, or come in by lancha if you’re visiting just for the breakfast.
Golden fry jacks or coconut flour tortillas, seasoned steak fish, creamy refried beans, fresh local fruit, and lemongrass herbal tea.
Puffy pieces of fried dough eaten for breakfast across Belize and Guatemala’s Caribbean coast, served here alongside fish and beans. Coconut flour tortillas are the alternative.
This is a cooking class and we will eat after.
Please be mindful of the ingredients in traditional foods. If you have any doubts, please do not hesitate to ask.
English by default. Spanish is available on request, so mention it when you reserve.
Only if you’re not already in Livingston. The town is boat-only. Lanchas run from Puerto Barrios in about 30 minutes and from Río Dulce in roughly 90. Boat fare isn’t included.
