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Turneffe Flats Recipes - Turneffe Flats Belize

Turneffe Flats recipes for the meals served each week available here.  The complete cookbook is available for purchase in our Gift Shop.



Below are a couple of our recipes from our Turneffe Flats Recipe Book which is for sale at the lodge or through our reservation office.

Conche Ceviche

  • 4 Large Conchs
  • 2 Tomatoes
  • 1 Medium Onion
  • 3 Scallions or green onions
  • 6 or 8 Large Limes
  • Salt & Pepper to taste
  • 2 Jalapeno Peppers-finely chopped
  • 1 Habanero Pepper-finely chopped
  • 10 – 15 Pimento-Stuffed Olives-quartered
  • Chopped Cilantro - about 1 tablespoon

Cut into bite-sized pieces, soak in a bowl of salted water for 10-15 minutes. Meanwhile, dice tomatoes, onion, scallions.  Drain water from conch, add cut tomatoes, onions, scallions, olives, cilantro and peppers.  Squeeze lime juice of 8 limes -- add more if needed.  Add 1 teaspoon salt and pepper, 1 teaspoon olive oil, mix well to coat.  Let marinade for 4 - 6 hours.  Serve with corn tortilla chips.

Belize fly fishing lodge recipe for lime cilantro soup

Cilantro-Lime Soup

  • 1 tablespoon olive oil
  • 1 small onion chopped (½ cup)
  • 2 cloves garlic, finely chopped
  • 1 medium jalapeno pepper, chopped and seeded
  • 4 cups fresh chicken stock or broth
  • 1 1/2 Cups shredded cooked chicken
  • Chopped fresh cilantro
  • Lime juice to taste
  • Salt
  • Fried corn tortilla strips
  • Sour Cream


Heat oil in saucepan over medium-high heat. Cook onion for 2 minutes, stirring frequently. Add garlic and pepper, cook 2 to 3 minutes, stirring frequently, until vegetables are crisp tender. Stir in broth, salt, cilantro and lime juice. Heat to boiling. Reduce heat; cover and simmer 15 minutes. Add chicken; heat until hot.

Serve soup in bowls topped with small handful of fried corn tortilla (4-5 strips) and top with 1 tsp sour cream.

Serves eight

Chicken Chalupas  

  • 4 Boneless Chicken Breasts, Diced into Bite sized pieces.
  • 1 Onion - Medium, chopped
  • 2 Tablespoons butter
  • 2 Cans Cream of Chicken Soup
  • 2 Cans Cream of Mushroom Soup
  • 1 Small Can Diced Green Chiles
  • 8 Ozs. Grated Cheddar Cheese
  • 2 Bags Crunchy Corn Tortilla Chips
  • Sour Cream
  • Salsa

Heat butter in skillet, add onions and chicken and saute until chicken is partially cooked. Add cream of chicken and mushroom soups, green chiles, 1 tablespoon sour cream and 1 tablespoon salsa. Simmer 5 minutes. Remove from heat.  Crush corn tortilla chips and layer in casserole dish, starting with chips, chicken mixture, then cheese. Finish with little corn chips and cheese. Bake in pre-heated oven for 25- 30 minutes until casserole stops bubbling.

Cut into 6 squares, top each square with 2 teaspoons sour cream, and 1 teaspoon or more if desired, salsa.

Belizean chicken recipe at this scuba diving lodge


Belizean Chicken

8 servings

  • 2 whole chickens- quartered
  • Wash chicken quarters with vinegar (¼ cup) and water. Drain & pat dry.
  • Recado paste (about 1 ½ teaspoon)- (recado is a Mexican and Belizean seasoning made from the achiote seeds, spice seeds, ground together, mixed with a little vinegar and made into a soft paste. Used on all meats and seafood)




  • 3-4 tablespoons vinegar
  • 1 tablespoon season all
  • ¾ teaspoon black pepper
  • 1 ½ teaspoons thyme
  • ¾ teaspoon garlic powder
  • 1 teaspoon oregano
  • 1 ½ teaspoons salt
  • 1 tablespoon Worcestershire sauce
  • Dissolve recado paste in vinegar, mix in all other ingredients and rub into chicken pieces; let marinate for at least one hour.
  • 1 medium onion, chopped
  • 1 medium green pepper, seeded & julienned
  • 3 cloves garlic crushed

Heat 3 tablespoons cooking oil in skillet, brown chicken on both sides. Save marinade. Remove and set aside. In same oil, sauté onions, pepper & garlic. Place chicken in deep baking pan, add marinade and about 2/3 cup water. Cover with foil and bake in preheated 350 degree oven for about 1 hour. Remove from oven, add sautéed onions, garlic and pepper and continue baking uncovered for ½ hour. Serve with Rice & Beans, or mashed potatoes, using pan juices as gravy.