Garifuna Flava takes its name from the Garifuna people, an Afro-Indigenous community with roots along Belize's Caribbean coast, and brings that heritage to Chicago Lawn as a family-owned restaurant. The menu spans Caribbean, Latin, and indigenous Garifuna cooking, with jerk chicken marinated for 24 to 36 hours before grilling as the signature dish, served alongside coconut rice and beans and sweet plantains.
Beyond the chicken, the kitchen turns out oxtails slow-braised for hours in gravy with carrots and vegetables, Belizean panades (corn turnovers filled with fish), conch fritters, and Belizean tamales made with whole chicken leg. Whole red snapper or king fish, fried or grilled, and homemade caramel cake round out the menu. The restaurant offers dine-in, take-out, and delivery, with a full bar on site.
Beyond the chicken, the kitchen turns out oxtails slow-braised for hours in gravy with carrots and vegetables, Belizean panades (corn turnovers filled with fish), conch fritters, and Belizean tamales made with whole chicken leg. Whole red snapper or king fish, fried or grilled, and homemade caramel cake round out the menu. The restaurant offers dine-in, take-out, and delivery, with a full bar on site.