Food transports us. See, the food you eat while traveling enriches more than just your body—it’s simple, complete, and absolute soul food too. It’s wishful escapism in a bite: whisking you away from your cooking routine or a familiar palette, straight into unpretentious and unreplicable flavors abroad. Where your Belize story includes Nanche-spiked flan in a woven white hammock gazing out at The Lodge at Jaguar Reef’s idiosyncratic Hopkins sign, a medley of ginger-y stir-fried veggies overlooking the garden at Blancaneaux Lodge handpicked minutes earlier, or salt-tinged air on the beach of Ambergris Caye for conch fritters at Lily’s Treasure Chest—washed down with a punchy salt-rimmed classic margarita on the rocks. Destination meals are the ones you crave to replicate at home once your tan fades and the honeyed nostalgia intensifies. So before the open season closes, here’s one recipe to keep you craving Belize: crispy, beer-battered Belizean conch fritters.
The Caribbean Sea’s Bounty: Conch

Fresh conch off the shores of Coral Caye.
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