Paula Quinene

Guåhån food means so much to us, and when we talk about “CHamoru” food in particular, some have a tendency to get serious about “that’s not CHamoru.” CHamoru food has changed from ancient times through when the Spaniards claimed Guåhån, and even within the last 50 years. What you remember eating as a kid on Guåhån in 1971 is somewhat different from what a child is eating in 2021. For instance, I’ve always had corn soup with chicken.

I get to write about Guam food for the Pacific Daily News, holy smokes Never say never. As a teenager on Guam, I told my bestie that I’d never leave Guam, I’d never live anywhere but Guam, and I’d never marry into the military. Turns out, I did all three. My mahålangness has enabled me to write about Guam food through my cookbooks, my website, my YouTube channel, and now here in the PDN.

Turkey tails are full of fat and full of flavor, so make them extra crispy when baking in the oven. These little gems are sold as turkey tail packages at many grocery stores. Marinating the tails before you bake them makes the bundles of fat even more flavorful. Baking the tails on a wire rack enables some of the fat to drip off, which keeps the skin from being soggy. Enjoy your turkey tails with a large serving of white or brown rice to soak up the fat.