About elvira’s belizean café 1

About Elvira’s Belizean Café

Belizean café is in Chandler and lots of celebrities visit this café, also Belize is a small country on the eastern coast of Central America and south of the Yucatan Peninsula am not good in geography but solid in celebrities worship.

Elvira’s cafe doesn’t have a liquor license yet, so you can’t order a Belizean-made Belikin beer or a tropical cocktail, but fresh watermelon and coconut juice, served in their scooped-out natural containers, are cool and refreshing so try them. Go native and try the soursop – big, green, spiky fruit – juice, a sweet, creamy elixir that looks like milk and tastes like pineapple, Banana, Maybe just itself.

                                                                                               Elvira’s Belizean Cafe

Street-snack starters are the favorite part of the menu and especially people love crispy parades, a Belizean take on the empanada. Reminiscent of tiny fried tacos, they’re fashioned from masa and stuffed with creamy beans or flaky tuna, then dunked in a spicy pickled onion relish similar to Salvadoran curtido Fabulous!!


Salbutes – lightly fried disks of masa topped with shredded chicken, fresh cabbage, and tomato – are softer and puffier than pancakes but every bit as delicious. Don’t miss them. The most accessible snack may be the garnishes, fried corn tortillas smeared with refried beans, and what the Belizeans call “Dutch cheese,” a hard, nutty, grated cheese that tastes like a cross between Gouda and Parmesan. They’re Belizean tostadas, cheap and habit-forming.

Most of the main dishes are simple stews – fatty oxtail, even fattier pigtail, beefy short ribs, chicken, beef, or pork – the tender meats falling off their respective bones. Each stew is served in a shallow bowl, sided by your choice of rice, beans, and excellent, pea-studded potato salad. Pour the stew right over the rice so that none of the greasy goodness in the bowl goes to waste.

For now, seafood selections are limited to crisp, fried red snapper or tilapia and the occasional daily special. Although the snapper, served whole with lemon wedges, is wonderfully moist and flaky, it’s even better with vinegar curtido or a dash of Marie Sharp’s famous Belizean hot sauce.


Fry jack, puffy squares of deep-fried bread dough eaten with refried beans and eggs, are only offered on the breakfast menu, but they’re well worth the special trip at only 99 cents each. I can’t say I’m equally enthusiastic about Belizean desserts  at least not stringy, cloying sweet potato pudding.