Guam Island was captured by the Japanese in 1941, the island was retaken by the U.S. three years later. That means in 1944, after that Guam has become strategically the most important U.S. base in the Pacific. Despite Guam’s small population, a wide array of restaurants on Guam offer scrumptious delicacies food The wide selection of guam restaurants features American, Chinese, European, Filipino, Indonesian, Japanese, Korean and Mexican food. guam food cooking is very similar to Spanish cuisine. Guam is a small Island but it is very famous for holidays and food lovers, you can find so many varites of dishes in all restaurants on Guam you might be get confuse which Guam restaurant is best. To help people like you we are having best idea that you just go through Guam Food Guide.com
Some receipes for you from Guam:
Eggplant with Spicy Coconut Cream:
4 to 6 long green or purple eggplants
4 green onions (scallios)
1 or 2 small Guam peppers or similar
1/2 cup lemon juice
1 to 1 1/4 cup coconut milk
salt to taste
Procedure: Wash eggplants, poked with forks to allow heat to enter evenly through eggplant; grilled over a barbecue grill or on a flat griddle stovetop. When skin turns black and eggplant becomes soft, place in a bowl of cold water—about 5 minutes; once cool, peel skins carefully and place eggplants in another bowl. Take a fork and gently split eggplants lengthwise. Wash off green onions and chop finely; add to the eggplant. Repeat the same procedures with the peppers. Add lemon juice; the juice of fresh lemons is preferred. Add coconut milk—coconut milk from freshly grated coconuts is the best. Add salt to taste. Your taste buds will let you know if the lemon juice and coconut milk are not blended where you need to add a little of either to bring out that tangy and sweet delicacy of the coconut milk.
Beef with Coconut Milk:
3 tbsp extra virgin olive oil
2 cloves garlic, minced
1 medium onion, chopped
2 pounds flank, round or sirloin steak cut into 1/2 –inch strips
3 tbsp of soy sauce
1 cup water
Juice of a lemon and a half
2 cups coconut milk
1 cup cherry tomatoes (red and green), cut in half
2 cups of string beans, cut in 2-inch lengths
1 cup fresh spinach, whole
salt and pepper to taste
Procedure: Add the extra virgin olive oil to deep skillet and turn stove on high. As the skillet heats, add garlic (do not brown) and onions; stir and cook about 2 minutes. Add the steak and a generous sprinkling of black pepper, stirring and cooking for 2 minutes. Add and mix vegetables with meat ingredients. Add soy sauce and lemon juice, stirring, adding water. Lower to medium heat; simmer for 4 minutes or when string beans are done but not overdone. Add salt, stir and then coconut milk.Turn on high and bring the liquid to boiling point—turn the heat down to low. Let it simmer for 3 minutes. Turn off heat. Eat with rice — the richness and texture of the coconut milk truly make this dish very tasty — mangge (delicious).
GUAM FOOD GUIDE 
I must give the beef with coconut a go. Sounds great