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Tamales Gisu: Red and White Tamales
A variation of the more well-known Mexican tamale, this CHamoru version is characterized by its distinctive half white-half orange coloration.
Ensalåda: Salad
A mixture of various fresh vegetables, dressed with a sauce flavored with herbs or seasonings.
Buñelos Uhang: CHamoru Shrimp Patties
An appetizer that consists of shrimp and vegetables; it is deep fried and very similar to a corn fritter.
Latiya: Vanilla Custard Spongecake
A dessert made of vanilla custard sprinkled with cinnamon with a sponge cake base.
Kelaguen: Meat, Chicken or Seafood with Lemon
Chopped chicken, meat, or seafood prepared with lemon juice.
Fritada: Pork, Beef or Venison Blood Stew
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.
Gollai Åppan: Starchy Vegetables in Reduced Coconut Cream
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.
Fina’denne’: Dipping Sauce
Fina’denne’ (commonly misspelled finadene or fina’dene) is a spicy sauce used as a condiment.
Åhu: Sweet Coconut Porridge
A sweet, syrupy drink made with young coconut.
Pågat
Early northeastern coastal village. One of only four recorded latte sites on the northeastern coast of Guam; Pågat (which means to counsel or advise in the CHamoru language) is an important cultural resource for the CHamoru people; the indigenous people of the Mariana Islands.