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.
$ 13.50
STEWED BEEF PLATE
Beef chunks simmered in a delicious red gravy until tender.
$ 10.50
STEWED CHICKEN PLATE
Tender piece of chicken cooked with perfection in a special sauce.
$ 10.50
Served 12 p.m. to 7 p.m.
Dinner
Served with plantains and a choice of rice & beans or white rice and stew beans.
OXTAILS DINNER
Beef Oxtails smothered in a special brown gravy until tender.
$ 23.00
SHORT RIB DINNER
Tender melt-in-your-mouth Beef Short Ribs simmered in a special sauce.
$ 23.75
CHICKEN DINNER (WHITE)
Stewed white meat chicken with sautéed onion and bell pepper simmered in a gravy.
$ 19.50
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.
$ 15.50
BOIL-UP (Saturday)
A stew of red snapper, pigtail, potatoes, plantains, cassava, and other vegetables.
$ 18.00
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.
$ 16.00
Small Dishes
Apps & Snacks
MEAT PIE
Homemade crust filled with spicy ground beef and vegetables baked to perfection.
$ 3.85
TAMALES
A traditional Belizean tamales with whole chicken leg/thigh wrapped in banana leaves.
$ 6.75
PANADES
Masa (ground corn), fried and served with spicy onion sauce. Choice of fish or beans.
$ 1.25
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”.
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
