Tracey’s is our go-to Belizean spot when we’re in the mood for tender oxtails. It’s a small space on Western Avenue a few blocks west of USC, where the guy working behind the counter greets every customer like they're a regular. We usually order a half-and-half plate with stewed beef and rich braised oxtail, which ensures a maximum amount of meaty gravy to spread over the accompanying rice and beans. Ignore the hours listed online—Tracey’s is the kind of place that closes up after they sell out (which can happen as early as 4pm on Sundays). So be sure to call ahead and ask what they have available before making the journey.