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

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

Meat and vegetables in an eggroll wrap.