The citizens of Belize are truly bilingual. The schools are taught in English, but everyone grows up speaking Spanish at home. The great naval powers of colonial Europe played tug-of-war with this country, and the result was a conglomeration of all that is right in the world. Belizean culture is a fusion of the Caribbean candor and Spanish seduction, an English-speaking Mixteco masterpiece where any culture can feel at home.
Nothing shows off the cultural combination better than Belizean cuisine. While local favorites like salbutes and escabeche do exist, Belize kind of borrowed a little bit of this and a little bit of that, and in a way, its fused identity often feels like a lack thereof.
No restaurant exemplifies a lack of identity better than Blue Water Grill. Literally a beachfront grill and bar, the patio is privy to quite the view. The clear blue sea stretches as far as the eye can see, and the menu is full of seafood staples, straight-up steamed or generically grilled.
Judging by the price of the Grilled Lobster, there must have been a seaside surcharge. Lobster isn't cheap, but $24 US is a bit much for a single lobster tail with a so-called "passion fruit soy and pineapple sauce" that tastes suspiciously like butter with a ton of garlic. It hit the spot hard enough, but it hit the wallet harder.
The Island Style Ceviche doesn't really have a style. The marvelous mixture of shrimp, lobster, and conch had a tomato and cucumber crunch, but I'm not sure what part of it was island except that it was prepared on one. But few things are more refreshing than eating ceviche by the beach while watching pre-ceviche swim before your eyes.
Belize may be a blend of every culture, but Blue Water Grill is as generic as it gets. The menu can be found in any seafood restaurant on any street, anywhere in the world. There's no denying it's delicious, but it does a huge disservice to a place as special as San Pedro.
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