Beyond Frites: Discovering Aruba’s Unique Side Dishes

Walk into almost any Aruban restaurant and you’ll find pan bati — a thin, slightly sweet cornmeal pancake — sitting alongside the main course where you might expect frites. It’s not a novelty or a chef’s whim; it’s the default side, as standard as rice and beans in other Caribbean kitchens. And pan bati is just one entry in a lineup of sides that define how Arubans eat: funchi (cornmeal polenta), bananas hasa (fried plantains), arroz moro (beans and rice), and the incendiary siboyo tempera — marinated onions with Madame Jeanette peppers that show up at nearly every meal.

Most visitors arrive ready for keshi yena and grilled snapper, but the sides are where Aruban cuisine reveals its real character. They’re designed to soak up sauces, balance heat, and stretch a modest portion of meat or fish into a satisfying plate. And they’re almost all naturally vegetarian. This article walks through the half-dozen sides worth knowing — what they taste like, where to find them, and how to order them like someone who’s been eating them for years.

Here’s a quick reference for the main side dishes this article covers — what they are, what they go with, and where to start looking.

Pan Bati — The Cornmeal Pancake That Does It All

Pan bati translates to “smashed bread” in Papiamento, and that’s exactly what it is: a thin, round corn flour pancake cooked on a flat griddle until the edges crisp up. The texture is softer than American cornbread, with a subtle sweetness that complements savory dishes without competing. It arrives standard with meals at Zeerovers, Gasparito, and The Old Cunucu House — you rarely need to ask for it separately.

At Zeerovers — the waterfront fish market and restaurant in Savaneta — pan bati comes alongside fried snapper or wahoo, and you use it to scoop up the last bits of seasoned fish. Some spots serve it hot with butter; others deep-fry it and blanket it in melted Dutch cheese. If you want to see how it’s made, Aruba Walking Tours offers a cooking demonstration at Coco Plum that walks through the process start to finish.

Funchi — Polenta’s Aruban Cousin

Funchi is cornmeal cooked into a firm, dense polenta — thicker than Italian polenta and usually served in slices or rounds. The flavor is mild with a faint sweetness, which makes it a perfect vehicle for sauces and pan juices. At Zeerovers, funchi appears as a thick patty next to the fried fish and pan bati. At nicer restaurants, you’ll see funchi fries: funchi cut into sticks and deep-fried until the outside turns shatteringly crisp.

Snack spots around the island serve funchi fries topped with sea salt, black pepper, and melted cheese — a version that’s more bar snack than side dish, but just as satisfying. Because funchi is naturally gluten-free and vegetarian, it’s a reliable option for anyone navigating dietary restrictions. It shows up alongside fish, stews, and grilled meats at most traditional restaurants.

Arroz Moro and Bananas Hasa — The Dynamic Duo

Arroz moro — beans and rice cooked together — is the closest thing Aruba has to a universal side. It’s similar to the Moros y Cristianos you find across the Caribbean and Latin America, and it turns up alongside everything from grilled fish to cabrito stoba. Bananas hasa (fried sweet plantains) are nearly as common, often served right next to the arroz moro for a plate that balances savory, sweet, and earthy in one go.

Both sides are naturally vegetarian, which makes them a go-to order at cafés and beach bars that offer plant-based burgers or bowls. Many lunch spots around Oranjestad serve them as part of a daily special plate — expect to pay around $8–12 for a portion with stew or fish. If you’re self-catering, Super Food supermarket in Bubali (near Eagle and Palm beaches) sells fresh plantains and bags of mixed beans and rice.

Siboyo Tempera and Pica — Heat and Acid on the Side

Walk into any Aruban home or restaurant and you’ll find a small bowl of siboyo tempera within reach. It’s made from slivered onions marinated with Madame Jeanette peppers — a Surinamese pepper that registers 200,000–300,000 Scoville heat units, comparable to a habanero but with a fruity sweetness. The onions mellow in the vinegar-based marinade, picking up heat without becoming punishing. It’s served as a condiment alongside almost every meal, and a spoonful over rice or funchi completely changes the plate.

Pica is Aruba’s other table sauce — a hot sauce made from Madame Jeanette peppers, green papayas, and spices. Locals douse it on everything except dessert. It’s also one of the best souvenirs you can bring home; bottles are sold at grocery stores and at the airport duty-free. Both siboyo tempera and pica reflect the island’s knack for turning a few simple ingredients into something that keeps a meal interesting bite after bite.

Pastechi — The Street-Food Side That Steals the Show

Pastechi — deep-fried turnovers filled with cheese, meat, chicken, or fish — is technically a snack, but it functions as a side, a breakfast, and a late-night bite all at once. The dough is thin and shatteringly crispy; the fillings are savory and generous. One pastechi costs between $1.50 and $3, making it one of the most affordable ways to eat well on the island.

Pastechi House in Oranjestad is the dedicated spot — dozens of filling options, open early, closed by afternoon, cash preferred. Bright Bakery in Noord is another local favorite, open from 5 a.m., with excellent cheese and meat pastechi. The rule of thumb: any bakery with a line out the door at 7 a.m. is worth joining. A cheese pastechi is the classic starter; try meat (carne) and combo (cheese + meat) next. Shrimp pastechi is available at some spots and is exceptional when you find it.

Dutch Influences — Bitterballen, Kroket, and Cheese

Aruba’s Dutch heritage shows up in a whole separate category of sides and snacks. Bitterballen — deep-fried beef croquette balls with a creamy ragout interior — are the default bar snack across the island. They’re served with spicy mustard and pair naturally with a cold Balashi beer (Aruba’s local lager, $3–5 at bars). You’ll find them at Dutch-style bars and cafés in Oranjestad, at the Renaissance hotel bar, and at any spot with “Dutch” in the name.

Kroket is the larger, elongated version of bitterballen — same filling, different shape — often eaten as a light meal with bread and mustard. Local bakeries and snack bars carry them. And then there’s the cheese: top-quality Dutch Gouda, Edam, Maasdam, and Leyden are sold everywhere. Old Amsterdam Aged Gouda has an intense buttery flavor and is a staple at parties and as a snack. The biggest selection is at Super Food supermarket in Bubali and at gourmet shops in Queen Beatrix International Airport.

Where to Find These Sides — A Practical Guide

Most traditional Aruban restaurants include sides with the main course — you don’t need to order them separately. At Zeerovers in Savaneta, your fried fish comes with pan bati and funchi automatically. At Gasparito in Noord, keshi yena arrives with pan bati and funchi on the side. The Old Cunucu House near Palm Beach serves stobas with both. For a broader sampler, Elements offers an authentic Aruban menu every Monday night, and The Mill Resort & Suites hosts Aruban Night Fridays with stobas and all the classic sides.

If you want to try multiple sides in one meal without committing to a full sit-down dinner, the food truck clusters near the cruise terminal in Oranjestad are a good bet — trucks serve rice, beans, meat, and salad plates for $8–12, and you can mix and match. Santa Rosa Farmer’s Market in the Piedra Plat area (first Sunday of every month) also turns up home-style sides from local cooks.

For self-caterers, Super Food in Bubali has the widest selection of Dutch cheeses, deli salads, and sliced meats. Ling & Sons is slightly upscale with good specialty and imported items. Kong Hing is a local favorite with better prices on basics. Fresh produce is limited — little grows locally due to the arid climate — so expect imported fruits and vegetables to cost 30–50% more than on the U.S. mainland.

If you want to learn to make these sides yourself, cooking classes on Viator cover pan bati, funchi, and other Aruban staples in hands-on sessions. It’s a practical way to take the flavors home.

Before You Go — Aruba’s Side Dishes

Are these sides available at most restaurants?

Yes — pan bati and funchi are standard at traditional places like Gasparito, The Old Cunucu House, and Zeerovers. At beach bars and tourist-oriented spots, you may need to ask; many default to frites or salad. Stick to local restaurants for the real thing.

Can I find vegetarian options among the sides?

Most sides are naturally vegetarian: pan bati, funchi, arroz moro, bananas hasa, and siboyo tempera all contain no meat. Pastechi with cheese is vegetarian, and many cafés and beach bars now offer plant-based burgers and bowls that come with these sides. Pica hot sauce is also vegan.

How much do sides typically cost?

At traditional restaurants, sides are usually included with the main — a plate of stoba or grilled fish with two sides runs $12–25. Ordered separately, a portion of funchi fries or a pastechi costs $1.50–5. The pastechi and drink combo at a street-food stall totals around $8–12.

Where can I try multiple sides in one meal?

Zeerovers gives you pan bati and funchi with your fish. Gasparito serves keshi yena with both. For a wider spread, Elements’ Monday Aruban menu and The Mill Resort & Suites’ Friday Aruban Night offer stobas with all the classic accompaniments. The food truck cluster near the cruise terminal in Oranjestad is another good option.

More Than a Supporting Role

In Aruba, the sides aren’t a footnote to the main event — they’re the part of the meal you remember. That first bite of pan bati, still warm from the griddle, dipped into the sauce of a goat stew; the crunch of funchi fries against a cold Balashi; the quick hit of heat from siboyo tempera that wakes up a plate of rice and beans. They’re cheap, they’re everywhere, and they tell you more about how Arubans eat than any main course alone ever could. Next time you’re in Oranjestad or Savaneta, skip the frites and order what’s actually on the table.

For more ways to eat well in Aruba without breaking the bank, check out our guide to affordable eats across the island.

References

Travel with Hello. “Aruba Food & Dining Guide.” 2024. ↗

A Taste for Travel. “Local Food in Aruba — Restaurants, Markets & Street Eats.” 2024. ↗

Aruba Playbook. “Aruba Food Guide — Local Dishes, Restaurants & Tips.” 2024. ↗

Hungry for more? Our breakfast guide covers Johnny cakes and Dutch pancakes, the pastechi deep-dive maps every bakery worth your time, and our food tour roundup connects you with guided walks that hit multiple side-dish spots in one afternoon. For family-run restaurants serving these sides daily, see our list of the island’s best family-run eateries.