Fiesta Food

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.

Fina’denne’ (commonly misspelled finadene or fina’dene) is a spicy sauce used as a condiment.

A sweet, syrupy drink made with young coconut.

Cured and dried strips of beef.

Titiyas, derived from the Spanish word “tortilla,” is a flatbread made from the flour of corn, wheat or other starchy plant. There are different types of titiyas siha (plural form of titiyas) including those made from pandanas nut, ‘faddang’.