The Ultimate Fiesta Plate

Apr 03, 2025

For most people, a Guam fiesta plate is not just a meal—a celebration, a memory, and a taste of tradition. When it comes to the ultimate fiesta plate, it’s not just about the food. It's about the flavors, the variety, and, most importantly, the sense of community that comes with every bite. So, what makes the ultimate fiesta plate? Let’s break it down, one iconic dish at a time.

The Heart of the Plate: Rice and Meat

At the center of any great fiesta plate is, of course, rice. While many variations of rice could be served, red rice is undoubtedly the star of the show. This dish is not only iconic but represents the island’s vibrant history and culture. The rice, colored with achote seeds, carries a subtle smokiness and mild spice that elevates everything it touches. It serves as the foundation of the meal—delicious, colorful, and full of flavor.

Alongside the rice, you'll find a selection of meats. Barbecued chicken, pork, and sometimes beef are the common crowd-pleasers. The marinated meat, slow-cooked to perfection, offers that familiar sweet, savory balance that defines so much of Guam’s cuisine. And let’s not forget the keleguen—a quintessential fiesta dish in itself.

Fiesta Staple: Keleguen

Keleguen is a Chamorro dish that reflects the island’s love for vibrant, bold flavors. It’s typically made with chicken, pork, beef, or shrimp mixed with lemons, onions, and a combination of hot peppers.

I had the privilege of going around campus on the 57th Charter Day of the University of Guam, where different departments, programs, and units hosted their own team barbecues and fiestas. I crashed some of these celebrations, and each one I visited welcomed me and the camera crew warmly, offering us a plate of food. Some of the best beef keleguen I had was the perfect balance of sour and spicy. It was made with lemon but without heat during the cooking process. The lemon marinated the beef, making it incredibly tender and giving it a refreshing zest. Everyone's barbeque marinades were unique, but they all featured that classic sweet and savory combination synonymous with Guam's taste.

The Sidekick: Salad

No fiesta plate is complete without a side dish that enhances the meal’s flavors. Guam’s salads are often simple, yet they bring freshness and balance to the plate. Macaroni and potato salad are the go-to choices for most fiestas, adding that creamy, savory touch to the meal. These side salads are often made with mayo, relish, and sometimes, a dash of mustard for a tangy kick. They help cut through the richness of the meats and give your taste buds a well-needed break.

Flavor Enhancer: Finadene

This is a simple, flavorful sauce made with soy sauce, vinegar, chopped onions, and hot peppers. There are two types of finadene: white finadene and regular finadene. White finadene, which leans more on the vinegar side, is a great complement to fresh seafood and salads. Regular finadene, with its balance of soy sauce and vinegar, is the perfect companion for grilled meats and red rice. It's a flavor enhancer that ties everything together, giving each dish the extra zing it needs to be truly special.

Many enthusiasts will claim that they could take a shot of finadene or vinegar. Honestly, at this point, it might as well be considered a rite of passage.

Classics to Variety and Uniqueness

During my visits on Charter Day, one department stood out for their variety and uniqueness. Not only did they have the classic fiesta fare, but they also brought something entirely unexpected to the table: a caught Unicorn fish for barbecue. I've never had a chance to try this fish, you could say, I never tried this fish. They also had Empanada chips—a creative spin on traditional chips that paired wonderfully with their dips. I had never heard of empanada chips before, but they added an extra touch of innovation to their fiesta plate.

It was an exciting experience to see the fusion of tradition and creativity. Even though some departments served the classic fiesta plate, there were always little surprises—unique ingredients or twists on familiar recipes—that made each one feel like its own celebration.