20+ Must-Try Aruban Foods & Drinks: A Delicious Guide to Local Cuisine

Aruban cuisine is a flavorful reflection of the island’s culture. Influenced by Indigenous people, African traditions, Spanish explorers, and Dutch colonists, not to mention its proximity to South America, Aruba’s food is a true melting pot of flavors.

What sets Aruban food apart from other Caribbean cuisine is its grounded mix of hearty stews, Dutch-style comfort dishes, and tropical twists, all tied together with local ingredients and island flair.

If you’re dining at a five-star restaurant in Palm Beach or grabbing a bite at a roadside snack truck, these 20 dishes and drinks deserve a place on your plate. Here’s what to try when eating your way through Aruba.

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Aruban Main Dishes

When it comes to main courses, Aruban cuisine offers rich, savory meals rooted in tradition. These dishes are hearty, flavorful, and often tell the story of the island’s multicultural past.

Keshi Yena (Stuffed Cheese Casserole)

Arguably Aruba’s most iconic dish, Keshi Yena translates to “stuffed cheese” in Papiamento. Grab a hollowed-out wheel or large dome of Dutch Edam or Gouda cheese filled with a savory, spiced mix of shredded chicken or beef, olives, raisins, onions, and peppers. The whole thing is baked until the cheese melts and envelops the filling.

Keshi Yena originated from resourceful enslaved people who repurposed leftover cheese rinds and scraps of meat into something extraordinary. Today, it’s a celebratory dish often served during special occasions, but many restaurants proudly keep it on their menus year-round.

Cabrito Stoba (Goat Stew)

This is comfort food with roots in Aruba’s African and South American culinary traditions. Goat meat is marinated, then slow-simmered with onions, garlic, cumin, peppers, tomatoes, and local spices until it’s fork-tender and deeply flavorful.

Cabrito Stoba is often accompanied by rice, pan bati (Aruban cornbread), or funchi (cornmeal polenta). If you enjoy dishes like oxtail or lamb curry, Cabrito Stoba is a must-try.

Sopi Mondongo (Tripe Soup)

A hearty soup made from beef tripe, sopi mondongo is flavored with vegetables like bell peppers, onions, celery, carrots, and herbs. The tripe is tenderized through slow cooking, making the soup rich, hearty, and deeply nourishing.

While it might not be for everyone, locals love it as a Sunday meal or a remedy after a long night of partying. It’s often served with a side of rice or funchi.

Aruban Fish Stew / Pisca Crioyo

Fresh fish like mahi-mahi or red snapper is simmered in a tomato-based Creole sauce, salsa crioyo, made with garlic, peppers, onions, and herbs like thyme and cilantro. This dish is a favorite across the island, often served with funchi or rice and fried plantains.

Many restaurants list this dish as “Pisca Crioyo,” which reflects its Venezuelan and Caribbean roots. It’s comforting, flavorful, and a great introduction to Aruban home-style cooking.

Grilled Red Snapper

Fresh local snapper, marinated in garlic, lime, and annatto (achiote), is grilled whole and served crispy-skinned with sides like fried plantains, rice, or salad. If you’re a seafood lover, this dish will speak to you.

The beauty of grilled snapper lies in its simplicity. The fish is incredibly fresh, and the seasoning highlights rather than masks its flavor. Don’t be afraid to eat with your hands!

Aruban Side Dishes

No Aruban meal is complete without a flavorful side dish. Whether you prefer something creamy, crispy, or slightly sweet, these staples are the perfect complements to your entrée.

Funchi (Cornmeal Porridge)

Funchi is Aruba’s version of polenta. It’s a dense cornmeal porridge served either soft and spoonable or chilled and fried into golden rectangles. It’s a blank canvas that pairs especially well with stews and grilled meats.

You’ll often find funchi fries as a side dish in local Aruban restaurants. They’re crispy on the outside, creamy on the inside, and excellent for soaking up sauce.

Pan Bati (Cornbread Pancake)

Meaning “beaten bread,” pan bati is a thick, griddle-cooked cornbread that has a hint of sweetness and a sponge-like texture perfect for sopping up juices and gravies. Made with cornmeal, flour, sugar, and milk, it’s similar to Johnny cakes or hoe cakes from the American South.

Pan bati is beloved in Aruba for its versatility. It’s served at breakfast, alongside soups, or as a side with dinner.

Yucca and Ayo Fries

Yucca (cassava) and ayo (a yam-like root vegetable) are sliced and deep-fried to create starchy, satisfying fries. They offer a unique, slightly nutty flavor and are a perfect alternative to traditional potato fries.

Look for them at beach bars or roadside food trucks. They’re often served with dipping sauces or spicy pica di papaya.

Street Snacks and Fast Food Favorites

Looking for a quick bite between beach outings? Aruba’s street food scene delivers bold flavor in portable form, with snacks you’ll want to eat more than once.

Pastechi

This beloved Aruban snack is a half-moon pastry filled with cheese, spiced meats, tuna, or even hot dog. It’s deep-fried until golden and flaky and is a staple breakfast or snack food.

Pastechi are sold at virtually every bakery or snack truck (truk’i pan) on the island. Try one with cheese and one with ham to see how different fillings affect the flavor.

Kibbling

A Dutch import that’s become a staple in Aruba, kibbling consists of bite-sized pieces of white fish, usually cod, coated in batter and deep-fried. Served with garlic mayo or tartar sauce, they’re a hit with both kids and adults.

Kibbling is found at beachside shacks, markets, and casual restaurants.

Pica di Papaya (Hot Sauce)

This signature condiment is made with papaya, vinegar, hot peppers, and garlic. It’s sweet, spicy, and tangy all at once, and it shows up on almost every local table.

If you’re eating pastechi, fries, or grilled fish, try a small dab of pica di papaya for a kick. It’s also one of the best local products to take home as an Aruban souvenir.

Aruban Sweets & Desserts

Aruba’s dessert table is a mix of Dutch heritage and Caribbean indulgence. From rum-soaked cakes to cinnamon-kissed fritters, these treats satisfy every sweet tooth.

Cos Dushi (“Sweet Things”)

Cos dushi is a catch-all term for homemade Aruban sweets, like cocada (coconut candy), tentalaria (peanut brittle), bolo di cashupete (cashew cake), and sugar cookies made with anise. These treats are often sold at roadside stands or in markets in small, clear tubs.

They’re an affordable, packable, and tasty souvenir option.

Poffertjes

Dutch mini pancakes made from yeasted batter and cooked in a special cast-iron pan. They’re fluffy, slightly chewy, and dusted with powdered sugar. Sometimes they’re topped with butter or syrup.

Poffertjes are a common sight at night markets, festivals, or even resort buffets. They’re a fun crossover between Aruba’s Dutch heritage and its sweet tooth.

Bolo di Banana (Banana Cake)

This moist banana cake is comfort food at its finest. Made with ripe bananas, sugar, flour, and spices, it’s sometimes enriched with raisins or nuts for added texture.

It’s commonly served as a snack or dessert, often alongside coffee or tea in local homes.

Bolo Preto (Black Cake)

A traditional Aruban wedding cake, bolo preto is made with dried fruits soaked in rum, spices, and molasses. It’s dark, rich, and intensely flavorful. Some consider it similar to fruitcake, but better.

This cake keeps well and is often sold in vacuum-sealed slices, making it a favorite edible souvenir.

Epanada di Pampuna (Pumpkin Fritters)

Grated pumpkin is mixed with flour, spices like cinnamon and nutmeg, and deep-fried into crispy, golden fritters. These are often dusted with powdered sugar and enjoyed warm.

While available year-round, they’re especially popular during holidays or island festivals.

Refreshing Drinks to Try in Aruba

Need to cool off on the beach or toast the sunset? These island drinks capture the spirit of Aruba in every sip. From local Aruban beers to iconic cocktails, there’s something here for everyone.

Aruba Ariba

The island’s signature cocktail, Aruba Ariba blends rum, vodka, banana liqueur, fruit juices (like pineapple and orange), and a splash of grenadine for color. What sets it apart is the use of Coecoei, a unique Aruban liqueur made from agave sap and local herbs.

Served over ice with a cherry and orange slice, it’s sweet and undeniably tropical.

Balashi Beer

Brewed in Aruba using desalinated seawater and imported ingredients, Balashi is a crisp lager that’s perfect for the beach. It’s light, refreshing, and designed to be drinkable in hot weather.

You can also tour the Balashi Brewery just outside of Oranjestad during the week.

Balashi Chill

This is Balashi’s lighter, more sessionable cousin. It’s lower in alcohol, smoother in flavor, and perfect for an afternoon cooldown. Both beers are available island-wide and are loved by locals and tourists.

Ponche Crema

Similar to eggnog, ponche crema is a creamy, spiced liqueur made with eggs, condensed milk, nutmeg, and rum or brandy. While it’s especially popular during the holidays, you can find it bottled year-round.

Many locals combine ponche crema with Balashi to create a rich beer cocktail.

Fresh Coconut Water

It doesn’t get more refreshing than sipping chilled coconut water straight from the source. Vendors along Eagle Beach or Baby Beach will machete a green coconut, pop in a straw, and hand it to you on the spot.