Belizean cuisine is an amalgamation of all ethnicities in the nation of Belize and their respectively wide variety of foods. Breakfast consists of bread, flour tortillas, or fry jacks that are often homemade. Fry jacks are eaten with various cheeses, refried beans, various forms of eggs or cereal, along with milk, coffee, or tea.
Midday meals vary, from lighter foods such as rice and beans, tamales, panades (fried meat pies), escabeche (onion soup), chimole (soup), stew chicken and garnaches (fried tortillas with beans, cheese, and sauce) to various constituted dinners featuring some type of rice and beans, meat and salad or coleslaw.
In the rural areas meals may be more simplified than in the cities. The Maya use recado, corn or maize for most of their meals, and the Garifuna are fond of seafood, cassava (particularly made into cassava bread or Ereba) and vegetables. Belize abounds with restaurants and fast food establishments selling fairly cheaply. Local fruits are quite common, but raw vegetables from the markets less so. Mealtime is a communion for families and schools and some businesses close at midday for lunch, reopening later in the afternoon.