One of the best places to experience authentic Belizean cuisine this year is at Taste of Soul where first-time participant Belize on a Plate is bringing a true taste of the Caribbean to the festival. Offering a gourmet escape with traditional recipes from Belize, this exciting vendor shares food that is from her heritage.
Born and raised in Belize City, Central America, Yvonne Flowers began cooking at an early age, influenced by the delicious meals she found in her family’s kitchen. “I was raised and grew up seeing my mom, my grandparents, and everyone cooking,” she recalls. “It made me interested in the kitchen.”
Her first cooking experience came when she was just 11 years old. “One day, my mom was busy, and I wanted chicken. So I decided I’m going to go to the store and buy the chicken myself. I cleaned and seasoned it just like my grandmother did. When I cooked it, my grandmother said, ‘Oooh, that is the whitest chicken I’ve ever seen, but it’s good!’ From that moment I knew that cooking was something that I loved.”
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As her family moved to the U.S., Yvonne continued cooking meals for friends in junior high and high school. “I would make breakfast, lunch, and dinner for my friends, and they’d say, ‘Girl, you can cook!’” she reminisces with a smile. “What I love about it is that when I cook, and I see others eat and enjoy it, it gives me joy.”Now, Yvonne balances her professional life with her deep love of cooking. “Cooking is my time,” she says. “When I’m cooking, I’m in my zone.”
Yvonne’s journey led her to launch “Belize on a Plate,” a culinary business born from her son’s encouragement. “My son was the one who said, ‘Mom, you’ve got to get this out there. Everybody loves your food, no matter their background. You’re bringing Belize to them.’” Belize on a Plate was the perfect name to represent what her meals brought to the world.
As she prepares to showcase her food at Taste of Soul, Yvonne reflects on the significance of Belizean cuisine. “What’s special about Belizean food is the different types of ingredients. We use coconut milk in our rice. I truly believe, I won’t fix for you what I wouldn’t fix for me. The flavors are so authentic, it makes people want more, and even makes them want to visit Belize.”
For Taste of Soul, she’s preparing garnaches, a street-friendly Belizean dish that’s perfect for the festival. Garnaches are a popular street food in Belize made by frying a tortilla and topping it with beans, seasoned ground turkey, and a variety of ingredients. This staple dish is a crowd favorite, loved for its satisfying crunch and the way it brings together a bold mix of textures and tastes. Each bite offers a comforting reminder of Belizean home cooking.
“It’s easy to eat while walking and exploring, and it gives people a true taste of Belize,” she explains. “I am very particular with what I do, and how I serve. It’s art and presentation is your key.”
Yvonne draws from her rich heritage, channeling the techniques and traditions passed down by her parents and grandparents. “I don’t measure anything,” she says. “I just know how much to use. Now, I’m writing a recipe book for my kids, so they can carry on these traditions.”
Cooking takes Yvonne back home, connecting her to her roots and her identity. “My Belizean heritage stays in my household. It’s important to keep it alive and share it with others,” she emphasizes. “Sharing our food with the public lets people see there are different things. Diversity is a good thing. We can come together and make this be good. You taste mine, I taste yours. There are other cultures that offer good tasting food.”
As Yvonne looks forward to the festival, “When I got the call that I was accepted into Taste of Soul, I cried. My heart was full. I’ve got a big backing—my family, friends, and coworkers. I’ve been preparing, and I’m so excited to put my food out there.”
So come to Taste of Soul, Saturday, October 19th, from 10 AM – 7 PM, and take a trip to Belize on a Plate for something authentic and filled with love.
You can find more about Belize on a Plate on Instagram @belizeonaplate.
