Marianas Cuisine

The cuisine of the Northern Marianas is a vibrant island fusion, rooted in the indigenous Chamorro and Carolinian cultures and enriched by centuries of Spanish, Filipino, Japanese and wider Asian influence. As on neighbouring Guam, a signature is kelaguen, fresh chicken, seafood or beef zested with lemon, coconut, onion and fiery chilli, while barbecue is central to island gatherings, smoky grilled meats served with the essential piquant finadene sauce. Achote-tinted red rice accompanies most meals, alongside fresh reef fish and seafood, taro, breadfruit and coconut dishes. Filipino and Asian flavours mingle freely at the table, and lavish spreads mark the islands' frequent fiestas. Zesty, smoky and generous, Marianas food is warm and full of character.

Highlights

• Kelaguen - the zesty lemon-and-coconut chicken or seafood.
• The barbecue and finadene - the smoky grilled meats and piquant sauce.
• Red rice - the achote-tinted island rice.
• The reef seafood - the fresh island fish and seafood.

When to go

Year-round; Marianas food is enjoyed across the islands at everyday eateries, roadside barbecues and lavish village fiestas. Zesty kelaguen, smoky barbecue with finadene, red rice and fresh reef seafood are the signatures to seek out.

Practical notes

As across the Marianas, the most lavish spreads appear at village fiestas, which visitors may need luck to join, though barbecue, kelaguen and red rice are widely available. As a vibrant island fusion of Chamorro, Carolinian, Spanish and Asian flavours, from zesty kelaguen to smoky barbecue and fresh seafood, though, Marianas cuisine is a genuine delight.

Nearby

The barbecue stalls, eateries and fiestas of Saipan serve it.