A Spanish derivativeEuropean settlers brought livestock to the Marianas Islands in the 1600s and 1700s. Food was available but how to store it was the question. And, there was an answer: Drying raw food items has been a method of food preservation that’s been used for generations. The word “katne” constitutes a spin on the Spanish word “carne” that translates into meat. Tinala’ katne literally means “exposed meat.” Simpler recipes usually call for a curing solution (or marinade) of salt, black pepper, and a splash of vinegar. Tastier renditions of tinala’ katne might call for brown sugar, soy sauce, or lemon juice. Some cooks prefer the old-fashioned preparation procedures where slices of beef dry in the hot sun for days. Meanwhile, others prepare the meat above a mild fire to smoke for several hours. Tinala’ katne now makes for a Chamorro fiesta staple dish that quickly gets devoured by party-goers.