Aruba Local Food

Keshi Yena (The National Dish): A savory, baked masterpiece that translates directly to “stuffed cheese.” Born out of colonial resourcefulness, a hollowed-out wheel of Gouda or Edam cheese is packed tight with a spiced mixture of shredded chicken or beef, raisins, green olives, capers, onions, and local peppers. It is baked until the outer shell transforms into a gooey, bubbling crust.

Pastechi: The ultimate island grab and go comfort food. These are crescent shaped, slightly sweet pastry pockets that are deep fried to a perfect golden crisp. They are traditionally stuffed with Gouda cheese, seasoned ground beef, shredded chicken, or spiced tuna paste.

Stoba (Hearty Island Stews): A comforting staple found in almost every local household. The meat most authentically Carni Stoba (beef stew) or Cabrito Stoba (goat stew) is slow simmered for hours with garlic, onions, tomatoes, cumin, and potatoes until it is incredibly tender and rich.

Fresh Local Seafood: Thanks to the surrounding Caribbean waters, fresh catches like pargo (red snapper), grouper, mahi-mahi, and carco (conch) are served daily. They are usually prepared simply either pan-fried, grilled with garlic lime marinades, or simmered in a rich, tomato based Creole sauce.