Chamorro Sides
Chamorro Cucumber Salad
Chamorro Cucumber Salad is a staple on most fiesta tables. With just a few ingredients, you can whip it up and have it on your dinner table in…
Chamorro Potato Salad
Chamorro Potato Salad is a must-have at any Chamorro gathering. Your fiesta menu would not be complete without it. There are several variations…
Daigo’ Kimchi with Rokkyo & Pickled Garlic
This is a very simple salad or side dish made with pickled daikon radish, pearl onions, and garlic. This is not a dish you want to eat before…
Fina’dene’ ~ Chamorro ‘Special Sauce’
Chamorro Special Sauce -- that's what my non-Chamorro friends call fina'denne', the literal translation of which means made with pepper or donne',…
Grilled Eggplant with Coconut Milk
I just love eggplants -- stir fried with beef or chicken, sautéed with onions and scrambled with eggs, eggplant parmesan, and a favorite -- grilled…
Lumpia
Lumpia is a staple at most Chamorro gatherings. There are fried and fresh versions, both of which are extremely popular. There are so many…
Miso Donne’ Dinanche (Miso Pepper Sauce)
Donne' Dinanche, or a hot pepper paste, has many variations. It can be made with just peppers and no other seasoning, or you can add other…
Pancit Bihon
Pancit Bihon is a Filipino dish that Chamorros adopted as their own, fusing ingredients from several cultures as well as using home-grown…
Pickled Green Papaya
Pickled young (green) papaya was a favorite snack growing up on Guam. In fact, it still is a favorite snack, and I make some whenever I find the…
Riyenu ~ Chamorro Stuffing
Chamorro stuffing, or Riyenu, is a delicious side dish usually served during special holiday meals, alongside baked turkey, ham, or roast pig. My…
Shrimp Patties
Hi everyone! This is Hannah, Annie's daughter. I made some delicious shrimp patties for lunch one day. My version is somewhat different from…
Spinach with Coconut Milk
This is a classic Chamorro dish that is a staple on most fiesta menus. The traditional dish is called…
Tamåles Gisu
Tamåles Gisu is a Chamorro tamales with one red side and a non-spicy white side. I make my tamåles by making the red side corn flour or…
I love love your website and all your recipes. I was born and raised in Guam , it just bring back soon many wonderful memories, your recipes are just on point.
Your page is awesome. I could feel the passion, culture, and love with how you present your page and recipes. Thank you for sharing! I’m excited to cook with you 🙂
This is so wild. I recently departed away from my family and I wanted to cook my new flat mates some food I ate a lot growing up. As I pursued, I noticed literally every dish my mom used to make is listed here. Even ones I forgot about! I’d love to connect sometime.
Thanks to you I have learned how to cook Chamorro food and well! People love your recipe! Si Yu’us Ma’ase!
I was only able to find achote paste in a block. How much would I put for tamales gisu?
I’ve used the achote block before for other recipes, but not for tamales gisu, so I don’t have any measurements for you. I’d recommend adding a small amount at a time, maybe just cut off small pieces the equivalent of a tablespoon and go from there until your mixture is a nice dark red-orange in color.
I lived in Rota for three years and they had a Okra side dish that I don’t remember how to prepare. Do you have a recipe for this. Thank you.
How to make taro tamales please reply
Hi Francis. I don’t have a recipe for taro tamales, unfortunately.
what about egg coco? i miss this so much but want to know how to make it
I don’t have a recipe for that posted yet, but I’ll add it to list of recipes to post.