Philip S. W. Goldson International Airport

Philip Goldson International Airport won't win any awards for sprawling food courts, but it punches well above its weight when it comes to giving departing travelers one last taste of Belize. The main departure lounge hosts a handful of casual spots where you can settle in with a plate of stewed chicken and rice and beans — that cornerstone of Belizean home cooking — seasoned with recado spice and coconut milk in a way that no airport food really should be, but somehow is.

The most reliable stop airside is the small café near the departure gates, which reliably stocks meat pies — those golden, flaky pastry pockets stuffed with spiced ground beef that Belizeans eat for breakfast the way Americans reach for a bagel. Pair one with a cold Belikin beer, the country's beloved lager brewed right in Belize City, and you have yourself a genuinely satisfying send-off. Fresh fruit cups featuring mango, papaya, and watermelon are cut daily and make a lighter, equally authentic alternative.

For travelers with a longer layover, the small retail kiosks just past security sell Marie Sharp's hot sauces in every heat level imaginable — pick up a bottle of the habanero blend as an edible souvenir that doubles as a snack topping right there at the gate. The seating areas are unhurried and the staff genuinely friendly, so resist the urge to bury yourself in your phone. Sip a fresh-squeezed orange juice, watch the small prop planes taxi past the palms, and let Belize hold on just a little longer.