
🇺🇸 United States · 26 recipes
Guam
CHamoru barbecue, finadene & Pacific island cooking
Signature dish · CHamoru chicken kelaguen
Regional cuisine
How Guam cooks
Guam cooks CHamoru food: red rice coloured with achote, kelaguen brightened with lemon and coconut, finadene sauce on everything, and barbecue at fiestas, shaped by Spanish, Filipino, Japanese and American contact.
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Curated groupings of this region's traditions, from family kitchens to roadside stands.
CHamoru Fiesta TableThe generous spread of grilled meats, rice, and side dishes laid out for village fiestas, birthdays, and family gatherings across Guam.9 recipes
Red Rice & the Barbecue PlateThe archetypal Guam plate lunch: achiote-stained red rice paired with charcoal-grilled meats, sold everywhere from roadside stands to fiesta tents.5 recipes
Finadene & KelaguenThe soy-vinegar dipping sauce and citrus-cooked meat or seafood dishes that define CHamoru flavor at nearly every meal.5 recipes
Spanish Colonial InfluencesDishes shaped by over three centuries of Spanish rule, from empanadas to cacao-based drinks, adapted with local island ingredients.7 recipes
Filipino & Japanese Diaspora KitchensEveryday Guam cooking shaped by the island's large Filipino community and decades of Japanese and postwar American military presence.7 recipes
Island SeafoodReef fish, shellfish, and seaweed prepared simply to let the catch of the day speak for itself.4 recipes
Village Fiesta & Novena FoodDishes tied to Catholic novenas, patron saint fiestas, and rosary gatherings that remain central to CHamoru village life.6 recipes
Local Desserts & DrinksSweets and beverages such as latiya, ahu, and titiyas that close out a CHamoru meal or mark a special occasion.10 recipesPopular recipes
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