Authentic Island Tastes by Susan Campbell There’s such an eclectic choice of fine dining emporiums on Aruba, you can take your taste buds around the world without ever visiting the same country twice! But this island also has its own unique flavors you should seek out for truly genuine taste experiences. Here are a few… Suds, spirits, and shakes
First up, a must-sip is this island’s famous Balashi beer – the only suds on the planet made from desalinated seawater! It’s crisp and clear and a perfect foil for a hot, tropical day. Visit their factory for a tour to see how it’s made or just grab a cold one from the beach bars or supermarkets. The snack spot and beach bar shakes are also a must-try thirst quencher. They are made from fresh fruit and resemble the Latin American batidos; try exotic flavors like mango, papaya, watermelon, soursop, tamarind, and mispel (tastes like applesauce!) Locally made spirits are also worth sampling. The rich, liquor-laden eggnog called Ponche Crema is especially popular at Christmas time, and every Aruban family has their own timehonored recipe. Ask your bartender for a taste
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as a sipping drink; it’s also excellent in coffee or over ice cream. Coecoei is another favorite local liqueur – it’s bright red with a syrupy grenadinelike consistency and tastes like licorice or anisette. Made from rum, cane sugar, and the sap of the agave plant, it plays a prominent role in famous signature cocktails like the Aruba Ariba and the Aruban Sunset. Palmera rum is another locally made spirit; in fact the Palmera company bottles most of Aruba’s unique liquors as take-home keepsakes, and they’re available in most grocery stores and souvenir shops.
Fish and seafood soup served with fried plantain and an ice cold Balashi beer
Aruba’s famous aloe is also a prime ingredient in a special cocktail made at the Aruba Marriott Resort; they use its juice to create a unique twist in a classic rum punch. And The Ritz-Carlton, Aruba, incorporates the island’s abundant cadushi cactus as an infusion into one of its signature drinks. But if you’re searching for something seriously different, head out to the markets and craft fairs, and you might happen upon some very cool libations like homemade cashew liqueur, sea grape wines, and cordials made in small batches. If you’re looking for a caffeine kick, the island has its own coffee brewing company in downtown Oranjestad. Look for the Coffee Break (on the last trolley stop) to try a cup from the Aruba Coffee Roasting Company. It’s also available to take home.
And of course, coconut water straight from the nut is also something excellent to sip, but don’t forget the island’s own H2O made from desalinated seawater! It’s purified at the Balashi plant and always delicious and completely safe to drink from any tap. A common local expression if you want a glass of water is to simply ask for a “Balashi cocktail”! Savory flavors
Traditional Aruban cooking focuses around fresh fish and seafood prepared with a rich red creole sauce and lots of soups (sopas) and stews (stobas). Goat, beef, or chicken is the typical meat used in the stews, and sometimes seafood, but iguanas no longer make it into the pot, as it’s been illegal to hunt them for decades! Soups lean towards seafood – conch (calcos) or fish chowder – but the velvety rich pumpkin soup is also a superb island specialty. !
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As for sides, meals are traditionally served with funchi (a cornmeal polenta), pan bati (a flatbread), arroz moro (rice and beans), and fried plantains. Often a side vegetable like stewed green papaya, okra, or green beans will also fill out the plate. At Christmas time, Arubans also enjoy their own take on the Venezuelan ayacas (savory meats and goodies all wrapped up in banana leaves.)
Keshi yena from Papiamento Restaurant
A new delicacy Bolo pistachio
Sweet treats
Ayacas are special Christmas treats, wrapped in banana leaves, just like a gift
Local fish can be served in various ways, but typically fried or grilled catch-of-the-day is often barracuda, wahoo, red snapper, or mahi-mahi, and a must on top is a rich, red creole sauce. Also adding some kick to many dishes is the strong local basil called yerba di hole and killer hot sauces made from green papaya and Madame Jeanette hot peppers.
But by far, the most famous Aruban dish is keshi yena – a casserole type of affair served in a hollowed out cheese rind. Meats and cashews, spices and raisins, and lots of other savory stuff make up the filling. Many restaurants on the island serve their own fusion version. For fast food and snacks, deep-fried is king. Pastechis are the popular food-to-go (deep-fried pockets of dough full of meat, seafood, or cheese), and the Dutch influence and love of deep-fried has also found its way into local culture. Deepfried cheese, meat, or fish balls (bitterballen) are the preferred happy hour snacks. (Arubans also often eat their fries Dutch style dipped in mayo instead of ketchup!)
Desserts on Aruba are typically cakes (bolos), baked goods, and flan or crème-caramel-like dishes (quesillo). Anything dubbed dushi is sweet, such as pan dushi a delectable raisin bun or round bread loaf with anise to add some zing. Cashews figure prominently in many desserts, as does coconut, and the cakes are often liquor-laden like bolo borracho (drunken cake) doused in rum, or bolo preto (black cake), a special fruitcake generously marinated for months in many liquors. Arubans also like their candies. Look for locally made lollipops called chupa bebes, cocada (coconut candies), or soenchis (kisses) made with meringue and tinted in bright pastel colors. Raspao is another sweet treat – shaved ice topped with thick, exotic fruit syrups; look for the raspao man wheeling his cart around downtown. Dushi di tamarijn is another popular local candy, but be forewarned, although the ball is dipped in sugar, the tamarind paste is very sour. It’s an acquired taste!
Dushi di tamarijn
A new taste of Aruba is now lionfish! “Gotta eat them to beat them” is the motto as they are very bad for local marine life. Though lovely to look at, these fish do not belong in Aruban waters, and since they have no natural predators here, they are eating everything in sight! Serious efforts to eradicate them are well underway, but the good news is that they are delicious! Chefs all over the island are busy learning to prepare this invasive species in a myriad of creative ways; there’s even lionfish sushi now! So make it a point to try some when you are here. Your taste buds will thank you, and so will the environment! Chefs get creative preparing lionfish, while you help local marine life
Although many dining rooms specialize in Aruban dishes, many international establishments usually offer a local dish or two on their menu. So now you know what to look for; take your appetite out on the town to experience authentic island tastes. Bon provecho! "
Bitterballen are the perfect happy hour snacks
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Top right photo courtesy of Papiamento Restaurant. Bottom left photo by Paul van Driel
Top and bottom photos by Steve Keith
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