Donne' Dinanche Restaurant, Tumon, Guam!!!

Lupe and I try to experience a new restaurant every couple of weeks. We like trying out new and exciting restaurants. And we found the experience at the fairly new Donne' Dinanche Restaurant in Tumon as such.

A friend had recommended the Donne' Dinanche Restaurant and were we are glad we went. Donne' Dinanche is located in the Royal Orchid Hotel complex. I must say that I normally do not write about restaurants on my Guam Firehouse Cook blog but this was definitely worth mentioning.

Donne' Dinanche specializes in what is referred to on Guam as "local" food "Chamorro" style!! If you don't know the meaning of Chamorro, it means the native people of the Mariana Islands, their customs, food and language.

We opted for the lunch buffet at $7.99 plus 10% service charge. The buffet is different every day. We had three different meat entrees, appetizers, salad bar, kelaguens, dinanches and drinks. It was more than worth the price but more importantly the food was great. Just like home!!!

Here is the menu...

Front Page

Back Page

As you can see by the menu, quite the variety but yet not too many items that you would be lost in the "menu zone".

Guam's Food Guy, Ken Stewart, wrote his review about his experience here and it was all super positive. To read what Ken had to say, you can go to his Guam Diner web site and read the review. Just toggle down about 9 articles.

KUAM News also featured a special on Donne' Dinanche Restaurant. It is a Joan Charfauros production of "In the Mix". You can view that video here.

For more information you can also visit Donne' Dinanche's Facebook page. 

So if you happen to be in the Tumon area and you get those "hunger pains", pull on into the Royal Orchid Hotel complex and pay a visit to the Donne' Dinanche Restaurant. Order up some home style "local" food. It will be an experience that you soon won't forget. 

Until next time....

Kalua Pig Shredded Pork Tacos

Tacos, the ultimate comfort food. Easy to make, convenient to eat and so delicious you hate to stop eating them. And I was in the mood. What to do??? Pork Butt slow cooked Kalua Pig style. Simple and not a whole lot of work.

Here's the prep for the pork...

1. Take one whole pork butt, about 3 pounds, and pierce it all over with a large fork like a BBQ fork or carving fork. 
2. Give it a good rub down with sea salt using roughly about 2 1/2 teaspoons. 
3. Next rub it down with approximately 1 1/2 teaspoons of Liquid Hickory Smoke. 
4. Place this in your slow cooker (CrocK Pot). 
5. Cook it on the high setting for 4 to 6 hours. Basically until it it fork tender. 
6. If your pork butt is smaller or larger, adjust your seasoning amounts accordingly. 

While that is cooking, make your Pico de Gallo Salsa. Here is my favorite recipe. I like to keep it simple.

2-3 Roma Tomatoes, diced.

1 medium Red Onion, diced.

1-2 Jalapeno Chilies, minced. Number of chilies depends on your desired heat level.

About one cup of loose Cilantro, roughly chopped.

The juice of one lime.

Salt to taste.

Mix this up and let sit in the refrigerator so that the flavors blend together nicely.

Once your pork butt is cooked, remove it from the slow cooker and shred it with two forks.

Putting it all together for the taco....

Heat up a corn tortilla and place the desired amount of pork, topped with the shredded cheese of your choice. Then top it with the Pico de Gallo salsa and any other taco condiments that you like, such as shredded lettuce, sour cream, or guacamole. The topping ingredients are endless. Remember, tacos are a style of eating up your leftover food. So experiment and enjoy. Heck, throw it all in. Don't be shy. Just enjoy yourself....

I would like to thank AlohaFriendsLuau.com for inspiring this Kalua Pig recipe that I used for the taco. For more of their Hawaiian recipes visit their web site at www.alohafriendsluau.com.

Until next time....