Food in Northern Mariana Islands

The Northern Mariana Islands offer a tropical paradise not only rich in breathtaking scenery and cultural heritage but also boasting a unique and diverse culinary landscape. As a visitor to this Pacific archipelago, you have the delightful opportunity to experience a fusion of flavors influenced by indigenous Chamorro cooking, as well as Spanish, Japanese, and American cuisines. This melting pot has created a food scene that is both familiar and exotic, ready to be explored by the curious traveler. Discover the must-try dishes and local ingredients that define the gastronomy of the Northern Mariana Islands.

Northern Mariana Dishes

Kelaguen

Kelaguen is a quintessential Chamorro dish that showcases the unique flavors of the Northern Mariana Islands. It is traditionally made with finely chopped chicken, freshly grated coconut, lemon juice, green onions, and hot peppers. The acidic components of the lemon juice "cook" the protein in a process similar to ceviche. Kelaguen can also be made with shrimp, beef, or fish, and is often served at fiestas and barbecues.

Chicken Adobo

Adobo is a popular Filipino dish that has become a staple in the Northern Mariana Islands due to the strong cultural influences. The dish consists of chicken marinated in soy sauce, vinegar, garlic, bay leaves, and black peppercorns, then slowly simmered until tender. The result is a savory, slightly tangy dish that pairs well with white rice.

Red Rice

A celebratory dish, red rice is a must-have at any local festivity. Its distinct red color comes from the seeds of the achoti (annatto) tree, which are soaked in water to release their color before being mixed with rice. Onions, garlic, and sometimes peas or bits of bacon are also added to enhance the flavor.

Chamorro Barbecue

Barbecue is a significant part of the culinary culture in the Northern Mariana Islands, with Chamorro-style barbecue being particularly noteworthy. Marinated in a blend of soy sauce, vinegar, garlic, and local spices, meats such as chicken, pork, beef, or spare ribs are grilled over hot coals, resulting in a smoky and savory flavor that is truly mouthwatering.

Tinaktak

Tinaktak (pronounced tee-nak-tak) is a comforting, coconut milk-based dish often made with ground beef or thinly sliced steak. It includes green beans, onions, and sometimes water chestnuts for added crunch. The meat is simmered in coconut milk, which is sometimes made fresh from local coconuts, making it a creamy and satisfying meal.

Northern Mariana Desserts

Apay

Apay is a traditional Chamorro dessert that is similar to a turnover. It's made with a dough filled with sweetened mashed pumpkin or banana, folded into a half-moon shape, and deep-fried until golden brown. The result is a crispy outside with a warm, sweet filling.

Buchibuchi

Buchibuchi is another beloved dessert in the Northern Mariana Islands. It's a type of fried dough ball made from a mixture of flour, sugar, and water, which is then coated in sesame seeds for a nutty flavor and deep-fried. These sweet treats are often enjoyed during celebrations and as a comforting snack.

Latiya

Latiya (pronounced la-tee-ja) is a popular Chamorro dessert that consists of a sponge cake topped with a thick layer of vanilla custard. The entire dessert is sprinkled with cinnamon, creating a simple yet indulgent treat that is a favorite at local gatherings.

Coconut Candy

Coconut candy in the Northern Mariana Islands is a simple treat made by boiling grated coconut with sugar until it caramelizes. These candies are often shaped into small balls or patties and are a testament to the abundance of coconuts on the islands.

Roscas

Roscas are traditional Chamorro cookies that are crunchy, slightly sweet, and typically formed in a donut shape. They are made from a dough of flour, sugar, butter, and coconut milk, and are sometimes flavored with vanilla or anise. These cookies are perfect for dipping in coffee or enjoying as a light snack.