Food

Chopped chicken, meat, or seafood prepared with lemon juice.

Pacific ocean fish, grilled over a barbecue pit.

Fritada, from the Spanish verb “fritar”, means fried dish. In Guam, fritada is more a blood stew than a fried dish and is made up of chopped up internal organs of pigs, cattle, or deer cooked in fat and blood with onions, vinegar and spices.

A method of boiling starchy foods such as tubers, plantains or breadfruit, in the cream produced by squeezing grated fresh, ripe coconut with water to make “lechen niyok”, or coconut cream.

A sweet mixture of various fruits in a thick sweet cream.

A dish of poached or fried fish with vegetables in a vinegar sauce.

Taro leaves prepared in the cream produced by squeezing grated fresh, ripe coconut with water to make lechen niyok, or coconut cream, seasoned with turmeric and lemon juice.

Eggplant prepared in the cream produced by squeezing grated fresh, ripe coconut soaked in water to make “lechen niyok”, or coconut cream, seasoned with lemon juice and hot peppers.

Short-grained rice prepared with water colored from soaking achote (annatto) seeds, which gives it its usually deep orange color.

Dinner rolls are the most common type of bread found on fiesta tables.