The Aruban Foodie Chronicle - Issue #13

Bon Dia, Foodie!

Welcome to The Aruban Foodie Chronicle! We are in the heart of the festive season. The trade winds are blowing, the lights are twinkling, and the island is buzzing with the anticipation of Pasco (Christmas) and the New Year.

In this issue, we spotlight Yemanja Woodfired Grill, a powerhouse of flavor perfect for your celebratory dinners. We teach you how to make the silky, irresistible Aruban Quesillo, and we uncover the dark, boozy secrets of Bolo Pretu.

Chronicle Spotlight: Yemanja Woodfired Grill - Smoke, Fire, and Flavor

If you are looking for a meal that captures the warmth and energy of the holidays, Yemanja Woodfired Grill in downtown Oranjestad is the answer. Led by Chef Joyce de Haas, this restaurant has consistently ranked among the best on the island for its mastery of wood-fired cooking.

The Yemanja Experience: Located in a historic building behind the Renaissance Hotel, Yemanja offers a cozy yet vibrant atmosphere. The scent of the wood-burning grill greets you at the door. It is sophisticated enough for a special Christmas dinner but relaxed enough to feel authentically Caribbean. The terrace dining is particularly lovely this time of year.

The Cuisine: The "Woodfired" in the name isn't a gimmick; it's the heart of the menu.

• The Grill: The Black Angus Skirt Steak and the Grouper Fillet are kissed by the smoke of local wood, giving them a distinct, savory depth you can't replicate in a standard oven.

• Superfood Salad: Surprisingly, one of their most famous dishes is their massive, nutrient-packed salad—a perfect counter-balance to the rich holiday feasting!

• Dietary Friendly: Yemanja is famously accommodating, with an extensive vegan and gluten-free menu that doesn't sacrifice flavor.

Why It Matters to The Aruban Foodie Chronicle: Yemanja represents the evolution of Aruban dining—respecting the raw ingredients by using primitive cooking methods (fire) to create sophisticated, world-class flavors. It’s a crowd-pleaser that never disappoints.

Your Chronicle Local Tip: Their signature Potato Gratin side dish is legendary. Order an extra one for the table; you won't want to share. Reservations for the rest of December are critical—book now!

Location: Wilhelminastraat 2, Oranjestad, Aruba.

Aruban Kitchen: The Ultimate Holiday Dessert - Quesillo

While fruit cakes have their place, the dessert that truly wins hearts at any Aruban gathering is Quesillo (pronounced keh-see-yo). It is the Aruban version of flan/crème caramel, but richer, denser, and arguably more delicious thanks to the magic of condensed milk. No Christmas party is complete without it.

Classic Aruban Quesillo Recipe

Ingredients:

• Caramel:

  • 1 cup white sugar

  • 1/4 cup water

• Custard:

  • 1 can (14 oz) sweetened condensed milk

  • 1 can (12 oz) evaporated milk (or equal part whole milk)

  • 4 large eggs

  • 1 tsp vanilla extract

  • Optional: A splash of rum or amaretto

Instructions:

1. Make the Caramel: In a saucepan, heat the sugar and water over medium heat. Do not stir; swirl the pan gently. Watch closely until it turns a deep amber color. Immediately pour this hot caramel into a round baking tin (or flan mold), tilting it to coat the bottom and sides. Be careful—it's extremely hot! Let it harden.

2. Blend the Filling: In a blender (or bowl with a whisk), combine the eggs, condensed milk, evaporated milk, vanilla, and liqueur (if using). Blend until smooth but try to avoid creating too much foam.

3. Fill: Pour the mixture into the caramel-coated tin.

4. Water Bath (Baño Maria): Place the tin inside a larger baking pan. Fill the larger pan with hot water until it reaches halfway up the sides of the quesillo tin. Cover the quesillo tin tightly with aluminum foil.

5. Bake: Bake at 350°F (175°C) for about 45–60 minutes. To check doneness, insert a knife into the center; it should come out clean.

6. Cool & Flip: Remove from the water bath and let it cool to room temperature, then refrigerate overnight. This is crucial. To serve, run a knife around the edge, place a plate on top, and flip it over quickly. The caramel sauce will cascade over the custard.

Behind the Bites: The Legend of Bolo Pretu (Black Cake)

You will see a very dark, dense cake appearing at weddings, communions, and especially Christmas across Aruba. This is Bolo Pretu (literally "Black Cake").

It is not just a fruitcake; it is a labor of patience and tradition. The dried fruits (prunes, raisins, currants, dates) used in a true Bolo Pretu are soaked in alcohol (often cherry brandy, rum, or wine) for months—sometimes even a year—before baking.

Why it matters: Bolo Pretu is the "celebration cake" of Aruba. Because the alcohol acts as a preservative, a piece of this cake can last for a very long time. Traditionally, small squares are wrapped in silver foil and given to guests as favors at weddings or to visitors during the Christmas season. It is intense, rich, and deeply tied to the island's history of hospitality. If you are offered a slice, accept it—it's a gesture of welcome and celebration.

Foodie Event Calendar: What's Cooking & Where? (Starting December 8th)

The countdown to the New Year has begun!

• Dande Festival (Late December, dates vary)

  • What: The Dande is Aruba's most unique New Year's tradition. Musicians travel door-to-door (and restaurant-to-restaurant) playing a specific rhythm to bestow blessings for the coming year. Keep an eye out for the official Dande Festival competition, usually held in the final week of December, where the "King" or "Queen" of Dande is crowned. It's a musical feast often accompanied by local snacks.

• Boxing Day Brunches (December 26th)

  • What: The day after Christmas (Boxing Day) is a holiday in Aruba. Many restaurants, including Windows on Aruba and The Ritz-Carlton, host lavish recovery brunches.

• The "Pagara" Celebrations (December 31st - Daytime)

  • Where: Downtown Oranjestad & Hotel Areas.

  • What: On New Year's Eve day, businesses light massive strings of firecrackers (pagaras) to ward off bad spirits. This is a massive street party event! Food trucks and local vendors line the streets selling beer, pastechi, and snacks to the crowds watching the smoke and noise. It is the ultimate street food event of the year!

Your Chronicle Action Plan:

1. Buy Your Ingredients: If you want to make Quesillo for Christmas, buy your condensed milk now—shelves sometimes empty out as everyone starts baking!

2. Plan for the 31st: Plan to be in Oranjestad around noon on December 31st for the Pagara shot—grab a spot at a local bar early.

Bon Pasco (Merry Christmas) and enjoy the feast!

That's it for this issue of The Aruban Foodie Chronicle!

We hope you're feeling inspired to explore more of Aruba's incredible culinary landscape.

Discovered a hidden gem or a new favorite dish? Let us know by replying to this email! We love hearing from our foodie community.

Enjoying the Chronicle? Please share it with a friend who loves food and dreams of Aruba!