Escabeche (Belize)
The Maya corn soup of the west: caldo — a chicken and vegetable broth with achiote-coloured escabeche onions in San Ignacio's style (escabeche itself, the pickled onion chicken soup, is the Cayo breakfast); together they are Belize's Maya-Mestizo soups.
What it is
The Maya corn soup of the west: caldo — a chicken and vegetable broth with achiote-coloured escabeche onions in San Ignacio's style (escabeche itself, the pickled onion chicken soup, is the Cayo breakfast); together they are Belize's Maya-Mestizo soups. Ingredients: chicken, onions (lots), vinegar, oregano, achiote, jalapeños, garlic, tortillas. Recipe: 1) Poach chicken in oregano broth. 2) Pickle onions in vinegar with oregano and chiles. 3) Serve chicken in broth crowned with pickled onions. 4) Corn tortillas alongside. Serve: at market stalls in the west and north. Flavor: tangy, herbal, clean. History: escabeche came from Spain via Yucatán; Belize's Maya-Mestizo north made it breakfast. See also: Stew Chicken (Belize), Hudut.
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