The small Central America country of Belize has a culinary canon that reflects the influence of ancient, rustic Mayan foods, modern Mexican street fare, and trade-town-style Caribbean dishes tinged with Spanish and African touches. The staple dish of Belize, a hearty plate of coconut rice and beans served with a tangy, black pepper-heavy potato salad, fried sweet plantains, and rich, stewed chicken, is a good representation of the country's food culture. In Chandler, you can get your first taste of the real deal at Elvira's, which opened this year. Simple and homey, their star dish has nothing spicy or exotic about it. The rice and beans are topped with shredded coconut and laced with black pepper. The plantains prove to be a lovely, sweet counterpart to the subtle chicken, and the potato salad is perhaps the most flavorful element on the plate, with the potatoes and boiled egg dancing in a creamy, slightly sweet and tangy dressing along with chopped onions and small beans. Their stewed chicken is fall-off-the-bone tender, with a rich broth that begs to be poured over the rice along with a hearty dash of Marie Sharp's Habanero Pepper Sauce. On the weekends, the owners, Luis and Elvira, offer specials like Belize-style tamales and whole grilled fish, that are "pure Belizean." As the first restaurant of its kind in the Valley, it is a welcome addition.