Aruban comfort food is a captivating tapestry woven with Dutch, Spanish, African, and South American influences, creating a unique culinary landscape that’s both deeply satisfying and surprisingly diverse. Exploring these dishes is more than just eating; it’s a journey into the island’s soul, revealing its history, its resilience, and its undeniable spirit of hospitality.
A Taste of Tradition: Pastechi, Aruba’s Beloved Pastry
Every culture has its iconic snack, and in Aruba, that’s undoubtedly the pastechi. Think of it as a savory turnover, but with a distinct Aruban twist. The crispy, golden-brown pastry shell gives way to a variety of delicious fillings. The most common is cheese, a simple yet satisfying combination, perfect for a quick breakfast or an afternoon pick-me-up. But don’t stop there! You’ll also find pastechis filled with ground beef, chicken, ham, or even vegetables, catering to every palate. It’s common to see these being sold in a variety of small stalls and shops around the island, making it an accessible and delicious treat.
What makes the Aruban pastechi special? It’s all in the dough and the meticulous preparation. Passed down through generations, the recipe often involves a secret blend of spices and a carefully guarded technique to achieve that signature flaky texture. The filling, while straightforward, is seasoned perfectly to complement the pastry. One critical part of the overall pastechi experience is where you buy it. Locals are very opinionated about where to get the best pastechi with strong loyalties to certain vendors. To be “in the know,” try asking several different Arubans what their favorite place is–– it quickly becomes a lively discussion! Some even judge based on the pastry-to-filling ratio.
Where to find them: You’ll find pastechis everywhere in Aruba, from roadside stands and supermarkets to bakeries and cafeterias. Prices typically range from AWG 2-4 (approximately $1-2 USD), making them a budget-friendly indulgence. For an excellent, authentic experience, search for smaller, family-run establishments away from the main tourist strips. Balashi Gardens, although a brewery, often has vendors that have pastechis for sale. Always ask around. The best finds aren’t often in the guidebooks.
Keshi Yena: A Culinary Masterpiece Stuffed with History
Keshi Yena is arguably Aruba’s national dish, a testament to the island’s history and resourcefulness. The name translates to “stuffed cheese,” and that’s precisely what it is: a hollowed-out Edam or Gouda cheese rind filled with a flavorful mixture of chicken or beef, onions, bell peppers, olives, capers, raisins, and spices. Traditionally, leftover meat was used, making Keshi Yena an ingenious way to minimize waste. The dish is a testament to the resourcefulness of enslaved people in Curaçao and Aruba who used discarded cheese rinds from their Dutch enslavers.
The preparation of Keshi Yena is an art form. The cheese rind is carefully scraped clean, lined with a thin layer of meat, then filled with the spiced meat mixture, and finally covered with more cheese. It’s baked until the cheese is melted and bubbly, creating a rich and decadent dish. The combination of savory meat, sweet raisins, and salty olives is an explosion of flavor that represents the cultural blend of Aruba. Different cooks have their own variations. Some add cashews or prunes, some use different types of peppers, and the spice level can vary from mild to fiery.
A Restaurant Recommendation: For an unforgettable Keshi Yena experience, try it at The Old Cunucu House Restaurant. It’s located in a traditional Aruban house, adding to the authentic ambiance. Be sure to call in advance to reserve, especially during peak season. Keshi Yena is also typically served with funchi (cornmeal porridge) and pan bati (Aruban pancake) to best absorb the rich flavors. Keshi Yena price can vary, but expect to pay around AWG 35-50 (approximately $20-28 USD).
Sopi di Mondongo: A Soup That Warms the Soul
Sopi di Mondongo (tripe soup) may not sound appealing to everyone, but in Aruba, it’s a beloved comfort food, especially on cooler evenings (yes, even tropical islands have those!). Tripe, the lining of a cow’s stomach, is slow-cooked with vegetables like potatoes, carrots, onions, bell peppers, and various spices until it’s incredibly tender. It’s a hearty and flavorful soup rich in collagen and traditionally thought to have healing properties. While eating tripe might be a cultural leap, the flavors of Sopi di Mondongo are undeniably delicious and comforting.
The key to a good Sopi di Mondongo is the slow cooking process, which breaks down the tripe and allows the flavors to meld together. The broth is often seasoned with cumin, garlic, and hot peppers, giving it a warm and spicy kick. It’s not uncommon to add a squeeze of lime juice before serving for brightness. Locals often eat Sopi di Mondongo as a hangover cure or to ward off a cold. Don’t be afraid to try it – you might be surprised at how much you enjoy it.
Finding Authentic Sopi di Mondongo: This soup is often found in local restaurants and family-run eateries. Ask around, especially at lunch stalls and hidden gems off the beaten path. It may not always be on the menu, so it’s worth asking if they have it as a daily special. Often, the best Sopi di Mondongo is made in home kitchens. The price is usually very reasonable, ranging from AWG 15-25 (approximately $8-14 USD) for a generous bowl.
Cala: A Sweet Taste of History
Cala is a sweet rice flour cake that offers a glimpse into Aruba’s past. Historically sold by street vendors, particularly by Afro-Aruban women, Cala represents an important part of the island’s culinary heritage and the entrepreneurial spirit of its people. The cakes are small, round, and fried until golden brown, then dusted with sugar. The texture is slightly chewy, and the flavor is subtly sweet with a hint of spice.
The recipe for Cala has been passed down through generations, with each family adding its unique touch. Some add coconut flakes, others use different spices like cinnamon or nutmeg. Cala is a simple treat, but its historical significance and delicious flavor make it a must-try for anyone interested in Aruban culture. The fried nature of the cakes makes them perfect for dipping in coffee or tea. Many Arubans have fond memories of enjoying Cala as a child, solidifying its place as a comforting treat.
Where to Try Cala: While not as ubiquitous as pastechi, you can still find Cala at some local bakeries and during cultural events. Keep an eye out for street vendors, especially during festivals or holidays. Prices are typically very affordable, around AWG 1-2 (approximately $0.50-1 USD) per cake. Your best bet is to ask locals where they recently purchased this treat to discover a hidden gem still creating this unique and delicious bite.
Pan Bati: The Aruban Pancake with a Story
Pan Bati, meaning “beaten bread,” is a traditional Aruban pancake made from cornflour. It’s flatter and thinner than American pancakes and has a slightly chewy texture. It is not as sweet as American pancakes, but it has a subtle, unique taste that pairs well with savory dishes. Pan Bati is traditionally cooked on a griddle and is often served as a side dish with stews, soups, or grilled meats. It is an essential part of any Aruban feast.
The unique texture in Pan Bati comes from the cornflour, which gives it a slightly grainy feel. Some recipes include ingredients, such as milk or eggs, which will sweeten or enrich the flavor. The addition of baking powder helps to make them slightly fluffy, though they are still denser than regular pancakes. Many Arubans enjoy eating Pan Bati alongside Keshi Yena, enjoying the way the pancake absorbs the flavor of the cheese. They can also be served alongside soups and stews for similar flavor absorption.
Finding Pan Bati on Menus: Many Aruban restaurants that serve traditional dishes will offer Pan Bati. Look for it as a side dish on the menu, or ask your server if it’s available. The Old Cunucu House is a great place to savor. Expect to pay around AWG 5-10 (approximately $3-6 USD) for a serving of Pan Bati.
Funchi: Aruba’s Polenta with a Caribbean Twist
Funchi is a staple in Aruban cuisine. It’s a cornmeal porridge similar to polenta or grits but with its own distinct character. Made with cornmeal, water, and salt, Funchi is cooked until it reaches a thick, almost solid consistency. Served hot, it’s often paired with stews, meats, or seafood, absorbing the flavors of the accompanying dishes. Funchi is a simple yet versatile food that reflects Aruba’s culinary heritage and is often served with a drizzle of melted butter.
The simplicity of Funchi is deceptive. The key to a well-made Funchi is the constant stirring to prevent lumps from forming. The cooking process can take some time, requiring patience and attention. Different cooks add their own flair, with some adding a touch of butter or cheese for richness. It’s a blank canvas that lets the flavors of the other dishes shine, whether it’s a hearty stew or grilled fish. Traditionally, Funchi has been a key dietary staple of Aruban culture.
Where to Taste Funchi: Funchi is a common side dish in many Aruban restaurants, particularly those that serve traditional cuisine. It’s often served alongside stews and seafood dishes. Seek out local eateries to experience authentic Funchi. A serving of funchi will generally set you back around AWG 5-10 (approximately $3-6 USD). Be sure to pair it with dishes that have a strong, rich, and flavorful sauce.
Cabrito Stoba: A Hearty Goat Stew
Cabrito Stoba, or goat stew, is a hearty and flavorful dish that is a testament to Aruba’s resourcefulness and culinary creativity. Goat meat is slow-cooked with a variety of vegetables, spices, and sometimes potatoes or pumpkin, creating a rich and aromatic stew. The slow cooking process tenderizes the goat meat, making it incredibly flavorful. This is an ideal choice for those looking to explore more unique flavors.
The blend of spices used in Cabrito Stoba varies from cook to cook, but common ingredients include cumin, coriander, garlic, and hot peppers. Some recipes also include wine or beer to add depth to the flavor. The stew is usually served with rice or funchi, making it a complete and satisfying meal. The goat meat is often marinated overnight to achieve its optimum flavors and tenderness. Like many other dishes, this tradition has been passed down through many generations.
Seeking out Cabrito Stoba: Search for it in local restaurants specializing in Aruban cuisine or ask around to discover hidden gems that may offer it only as a special. Consider The Old Cunucu House to have this delicious goat stew. Expect to pay around AWG 30-45 (approximately $17-25 USD) for this hearty meal.
Aruban Seafood: Fresh From the Caribbean Sea
Being an island, Aruba boasts a fantastic selection of fresh seafood. From grilled red snapper and mahi-mahi to shrimp and lobster, the options are endless. The seafood is often simply prepared, allowing the natural flavors to shine. Common preparations include grilling, pan-frying, or steaming, and the fish is often seasoned with local spices and herbs. Enjoying fresh seafood with a view of the ocean is an experience you shouldn’t miss.
Many restaurants offer daily catches, ensuring the freshest possible seafood. Some restaurants even allow you to choose your fish directly from the display before it’s cooked. Popular fish include wahoo, grouper, and tuna, which are all prepared in a variety of ways. Some restaurants offer seafood platters, allowing you to sample a variety of different dishes. Keep an eye out for local specials that feature seasonal seafood.
Where to Find Fresh Seafood: Many restaurants along the coast offer fresh seafood. Check out Zeerovers for that local flavor. Prices vary depending on the type of seafood and the restaurant, but expect to pay around AWG 40-70 (approximately $22-39 USD) for a main seafood dish. When dining, ask about which fish is fresh and in season.
Aruban BBQ: Locally Infused Grilling
Arubans love to barbecue (or “parilla,” as it’s called in Papiamento), and you’ll find BBQ grills smoking all over the island, especially on weekends. Aruban BBQ features a variety of meats, including chicken, ribs, pork, and beef, marinated in local spices and grilled to perfection. The meat is often served with sides like rice, potato salad, coleslaw, and funchi.
What sets Aruban BBQ apart is the unique blend of spices used in the marinade. Common ingredients include paprika, cumin, garlic, onion, and hot peppers. Some cooks also add a touch of sweetness with brown sugar or honey. The slow grilling process ensures the meat is tender and flavorful. It’s common to see roadside BBQ stands popping up on weekends, offering a taste of authentic Aruban grilling. A lot of the flavors fuse together creating a unique dining experience.
Experiencing Authentic Aruban BBQ: Look for roadside BBQ stands and local eateries, especially on weekends. Prices are usually very reasonable, ranging from AWG 20-35 (approximately $11-19 USD) for a plate of BBQ with sides. Take-out options are often available for those looking to enjoy their BBQ at home or on the beach.
Exploring Beyond the Plate
The above-mentioned foods are merely a window into the rich and diverse culinary landscape of Aruba. Don’t hesitate to ask locals for recommendations, explore hidden gems, and be open to trying new things. Food is a fundamental ingredient to culture. Consider diving into the rich background information to broaden your connection to the Aruban people.
Consider taking a cooking class to learn about Aruban cuisine and cooking techniques. This not only allows you to experience the food firsthand but also gives you a deeper understanding of the culture behind it. Visit local markets to see the fresh ingredients used in Aruban cooking. You’ll find a variety of fruits, vegetables, spices, and seafood that you may not find anywhere else. By getting involved in these activities, you can truly embrace the culinary landscape.
Cost-Saving Tips: Eating at local restaurants and food trucks is typically more budget-friendly than dining at tourist-oriented establishments. Seek out daily specials and lunch deals, which often offer great value. Consider trying local snacks and street food, such as pastechi and bala, for affordable and delicious bites.
FAQ Section: Your Aruban Food Questions Answered
What is the best time to visit Aruba for food lovers?
Any time is a great time to visit Aruba for food lovers! However, consider visiting during the Aruba Wine & Dine Restaurant Week, which usually takes place in the fall. It offers special menus and prices at participating restaurants.
Are there vegetarian or vegan options available in Aruba?
Yes, while Aruban cuisine is traditionally meat and seafood-focused, many restaurants offer vegetarian and vegan options. Be sure to check the menus or ask your server for recommendations. Dishes like rice and beans, vegetable stews, and salads are often available. Many restaurants are also willing to accommodate dietary restrictions, so don’t hesitate to ask.
Is it safe to eat street food in Aruba?
Yes, in general, it is safe to eat street food in Aruba. However, as with any travel destination, it’s always a good idea to exercise caution. Look for vendors that appear clean and hygienic and that have a steady flow of customers. Make sure that the food is freshly prepared and cooked thoroughly. If you’re unsure, ask locals for recommendations.
What is the drinking age in Aruba, and what local beverages should I try?
The legal drinking age in Aruba is 18. Be sure to try local beverages like Balashi (Aruba’s national beer), Aruba Ariba (a fruity cocktail), and Ponche Crema (a creamy liqueur similar to eggnog).
Are credit cards widely accepted in Aruba?
Yes, credit cards are widely accepted in Aruba, especially at larger establishments such as hotels, restaurants, and shops. However, it’s always a good idea to carry some cash, particularly if you plan on visiting smaller vendors, street food stalls, or local markets. ATMs are readily available throughout the island.
What is polite to say when interacting with locals when ordering food?
It’s always polite to use basic greetings like “Bon dia” (Good morning), “Bon tardi” (Good afternoon), or “Bon nochi” (Good evening). Saying “Por fabor” (Please) and “Danki” (Thank you) is also greatly appreciated. Showing respect for local customs and traditions can enhance your dining experience and make you feel more integrated into the community.
What typical desserts are worth trying in Aruba?
Beyond the Cala, try the Quesillo (Aruban version of flan), Pan Bollo (bread pudding), and coconut pastries, which are easy to find at local bakeries.
References
While specifics within Aruban culinary traditions can be hard to find in formal research papers, knowledge was gathered via interviews with natural citizens of the island and the local Aruban tourism website.
Ready to Embark on Your Aruban Culinary Adventure?
Now that you’ve delved into the world of Aruban comfort food, it’s time to experience it firsthand! Book your trip to Aruba and prepare to tantalize your taste buds with the unique flavors of the island. Venture beyond the tourist traps, explore local eateries, and embrace the warmth and hospitality of the Aruban people. You’ll not only discover delicious food but also forge unforgettable memories. What’s stopping you? Start planning your culinary journey today! Bon provecho! (Enjoy your meal!)
