Fiesta Food

Meat, chicken and fish marinated and grilled. The popular ritual of modern-day CHamoru barbecuing (which is technically grilling) is relatively recent in Guam history.

This popular dessert item is a dark-colored baked cake that contains chocolate as the main flavoring ingredient.  Often coated with sugar frosting or icing, the chocolate cake is presented as a sheet cake or a layered round cake, and decorated to suit the occasion.

A spicy salad that is made with cucumbers, pickled radish (diago), kimchee base and vinegar.

A Filipino noodle dish with meat and vegetables.

A variation of the more well-known Mexican tamale, this CHamoru version is characterized by its distinctive half white-half orange coloration.

The steamboat is a round of beef that is roasted whole and is usually carved on a serving line.

A mixture of various fresh vegetables, dressed with a sauce flavored with herbs or seasonings.

Potu (also spelled poto) are white rice cakes, distinctly flavored with a local coconut toddy or fermented sap called tuba (known as aguardiente in Spanish).

Like fish, crab is a staple in the CHamoru diet. Land crabs, pång’lao in CHamoru, continues to be one of the most frequently harvested animals on the island. Pång’lao echong (crooked crab) is the most common of the land crabs. It has extremely large claws.

Meat and vegetables in an eggroll wrap.