Learning a New Culinary Language in Belize

Rachel Forrest

Rachel Forrest

Rachel Forrest is co-author of Maine Classics: 150 Delicious Recipes from Downeast with James Beard Award winning chefs Mark Gaier and Clark Frasier. She is a food and drink writer, restaurant critic, freelance and Gannett writer and Contributing Editor at Eat Drink Lucky.

Caldo de Pollo

This is a traditional Mayan chicken soup.


Place 2.8 liters (3 quarts) of water into a large soup pot and add the chicken pieces. Add the salt. Bring to a boil, then add the choco or squash and garlic, herbs, annatto and habanero powder. Reduce heat to a simmer  and cook for 30-45 minutes, until the chicken is cooked through. Add the potatoes and plantain and cook for 10 more minutes. Serve with tortillas.