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Joined: Oct 1999
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Marty Offline OP
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Last week I was invited to a press get-together/party at Elvi's Kitchen, one of San Pedro's finest restaurants and definitely one of my favorites. Normally, I shy away from invites after about 4pm - I live 8 miles outside of town, my photography skills in the evening are�not great and I'm just not a night-gal - but an invite from Elvi's Kitchen�.to try a few favorites, and taste some new dishes and flavors? Yes, please.

The building looks great - a new sign and a door that remains open to the street. Very welcoming. The old flamboyant tree still stands; she is wrapped in lights. When the family first opened a small burger stand, over 45 years ago, it stood under this tree. And every year - the restaurant and Chef Jennie - Miss Elvi's youngest daughter- try to improve and enhance. Make the space more beautiful and elevate the menu. Classic Belizean and Yucatec-Maya flavors and ingredients but just�extra. We were seated in the lovely back room where there is air conditioning, for those who like it, and local art - for sale.

And then tried a new Mayan dish called Sikil Pak - made with pumpkin seeds, toasted with tomatoes and spices. Almost like a warm rich smoky pesto dip for their homemade tortilla chips. And then delicious poke tuna atop avocado and mango and more avocado with a conch-relish on top. I could eat this kind of food all day�mango AND avocado! And then�an Elvi's favorite - in fact, two of the most beloved dishes - the stone crab claws with garlic buttery sauce and a plate with chipotle butter�I've never had these before. They are cracked just perfectly and the sauce�I regret to say I was licking my fingers. They are soooo sweet and surprisingly meaty.

Click here to read the rest of the article in the San Pedro Scoop

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Elvi's Kitchen
Have you all heard of Elvi's Kitchen in the heart of San Pedro Town? Come check out 8 different dishes that they serve, and get a feel for the vibe. The restaurant is built around a massive tree over 40 years ago, and the floor of the restaurant is all sand. Service is excellent and the food is delicious. I highly recommend you check this place out while you're in town!

Joined: Oct 1999
Posts: 84,400
Marty Offline OP
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BTB's Restaurant of the Year Elvi's Kitchen showcases new menu dishes

With a growing demand for vegetarian dishes, Elvis has thoughtfully added new choices to their menu, including a vibrant purple pasta cooked in beet juice garnished with sweet corn kernels and topped with an edible marigold flower. And in homage to traditional Maya dishes, Sikil Pak, this spread is made of ground pumpkin seeds and roasted tomatoes with a combination of traditional spices. It is served with handmade corn tortillas and has the consistency of a nutty pesto. Super yummy!

Elvi's famous Stone Crab claws (a sustainable resource) were next. A royal dish only found at Elvi's Kitchen and prepared by its renowned Chef, Jennie Staines. There was the option to savor this delicacy with garlic butter sauce or chipotle. The claws were sweet, meaty, and easy to eat as they were served pre-cracked-no need to work for your meal, just enjoy all that deliciousness. Chef Jennie joined the table while we devoured the tasty crustacean and engaged in an all-things-food conversation. As if we hadn't had enough to eat, coconut curry shrimp served in a halved coconut shell was the next dish before us. Rich golden curry sauce with sweet chunks of ripe plantain and succulent shrimp on a bamboo skewer balances the sweet and savory to perfection. Chef Jennie tells us it is one of the favorites at the restaurant and was inspired by her mother, Ms. Elvi. "On Sundays or special occasions, she cooked curry for us, and we would eat bananas instead of plantains and raisins as well. From there, I became inspired and started making this dish, especially for her," said Chef Jennie. Don't miss this signature dish next time you visit Elvi's Kitchen!

Click here to read the rest of the article in the My Beautiful Belize Blog

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