At the Red Ball on Sept. 17 at the Dusit Thani Guam Resort, I had a conversation with Chef Peter Duenas of Meskla about the development of Chamorro food in restaurants on Guam.
Imagine the challenge of trying to serve Chamorro cuisine when many of your guests are holding you to the
same high standards of local food they grew up eating or still eat. It’s certainly possible to still find bland — and over-minced — keleguen at venues enthusiastically using an industrial food processor. …
But mostly these days we take for granted that it’s possible to find . . .
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