December to April is the dry season in Belize and just like the other Caribbean islands, hurricane season typically runs from May – November. There has been an influx of sargassum (seaweed) that lines the east coast of Belize and its Cayes which has been springing up annually around March – so perhaps avoid this month if you want a more beachy holiday.

2 weeks is enough to cover the main points of Belize including a few nights stay on the Cayes.

English, Creole, Maya, Garifuna

Not required ESTA required if transferring through the USA

Traditional Belizean breakfast: Fry Jacks – deep-fried dough shaped into circles or triangles, usually served alongside or stuffed with your choice of fillings: refried beans, eggs, cheese and bacon/ham Meat Pies (a combination of onions, peppers, meat and spices inside a warm crust) Rice and Beans (typically used to complement a main dish, white rice and red kidney beans are most commonly found throughout Belize. A truly authentic Belizean dinner would pair either of these varieties with stewed or fried chicken) Cohune Cabbage (curried cabbage made from hearts of palm, flavoured with turmeric Seafood: Due to Belize’s excellent geographical location, the seafood is plentiful, of high quality and available almost anywhere in the country, but is at its freshest on the Cayes (islands). Lobster, conch, shrimp, squid, crab soup, ceviche are just a few of the seafood selections found on Belizean menus. Stew Pumpkin (a combination of pumpkin, brown sugar and warm spices, stewed for a few hours) Marie Sharp’s Hot Sauce Belikin Beer Prestige rum 1 Barrel rum Caribbean Gold rum Tiburon rum Soursop juice

Weh yuh naym? — What's your name? Da weh time? — What time is it? Fu chroo? — Really? (Is that right?) Weh di gaan an? — What’s up? Mi love Bileez! — I love Belize!