Served 9 a.m. – 12 p.m.

Breakfast

Breakfast Plates served with two eggs cooked any style, refried beans and choice of 2 Johnny Cakes or Fry Jacks.

OXTAILS PLATE

Chunky beef on tails smothered in a brown gravy until tender.
$ 12.00

STEWED BEEF PLATE

Beef chunks simmered in a delicious red gravy until tender.
$ 9.50

STEW CHICKEN PLATE

Tender piece of chicken cooked with perfection in a special sauce.
$ 9.50

Served 12 p.m. to 7 p.m.

Dinner

Served with plantains and a choice of rice & beans or white rice and stew beans.

CHICKEN DINNER (WHITE)

Stewed white meat chicken with sautéed onion and bell pepper simmered in a gravy.
$ 15.50

OXTAILS DINNER

Beef Oxtails smothered in a special brown gravy until tender.
$ 17.25

SHORT RIB DINNER

Tender melt-in-your-mouth Beef Short Ribs simmered in a special sauce.
$ 21.00


Served 12 p.m. – 7 p.m.

Specials


COW FOOT SOUP WITH RICE (Saturdays)

Cow foot, honeycomb tripe and whole okra, simmered down in a vegetable medley. Served with white rice and plantains.
$ 13.80

BOIL-UP (Saturday)

A stew of red snapper, pigtail, potatoes, plantains, cassava, and other vegetables.
$ 17.25

PIGTAIL WITH SPLIT PEA SOUP (Mon + Thursday)

Pig-tail delicately cooked and simmered in coconut milk and split pea with white rice and flour dumplings. Add an additional meat for an extra charge.
$ 14.00

Small Dishes

Apps & Snacks


MEAT PIE

Homemade crust filled with spicy ground beef and vegetables baked to perfection.
$ 3.25

TAMALES

A traditional Belizean tamales with whole chicken leg/thigh wrapped in banana leaves.
$ 5.50

PANADES

Masa (ground corn), fried and served with spicy onion sauce. Choice of fish or beans.
$ 1.15


Over 30 Years of Authentic Food

ABOUT US

Joan and Sisters, owned by Elenor and Samuel Bevans, opened over 30 years ago to spread the joy of Elenor and her late sister Joan’s “scratch-made” Kriol cuisine, featuring specialty savories such as mouth-watering meat pies adopted from British cuisine and one of their famous dishes that most people who visit purchase, their Stewed Oxtails.

Saturdays are when Kriols get down to their roots — and tubers. Boil-up is a Belizean Brukdown (multicultural Kriol music and dance), a starchy jam session with pig tail, fish and hard-boiled eggs blended by vinegary tomato sauce. This would get our vote for the national dish of Belize, a plate that melds incongruous ingredients into unifying flavor. This is how Kriols “remember their ancestors”.

Excerpt from L.A. Times Article “A culinary ‘Little Belize’ in South L.A. area“ written by BILL ESPARZA

AMAZING OX TAILS!

Like fall off the freaking bone!!! Had a terrible experience last week at a Jamaican restaurant and that’s what I get for not going with BELIZEAN. The rice is also to die for!!! Total 10 stars!!!!

Stoney P.

The meat pies are 🔥!

Hands down some of the best meat pies I have had in a very long time. I came for the stewed chicken I heard so much about which was amazing but added the meat pie just because. I was so upset I only got one it was soooo good. I asked for extra onion sauce to use in my omelette the next day because it is just that good. Judge ya Mommas.

Le Dorsey

CALL US

(323) 735-8952


Mon 9AM–7PM
Tues Closed
Wed Closed
Thurs 9AM–7PM
Fri 9AM–7PM
Sat 9AM–7PM
Sun 9AM–6PM

3709 S Western Avenue
Los Angeles, CA 90018


DOWNLOAD OUR MENU