Bon Dia, Foodie!
Welcome to a very special milestone: Issue #20 of The Aruban Foodie Chronicle! We hope you all had a fantastic Dia di Himno y Bandera (National Anthem and Flag Day) yesterday! The island was a beautiful sea of blue, yellow, red, and white, and we know many of you enjoyed incredible local feasts with family and friends.
To keep the patriotic spirit going, we visit Huchada, the beloved Santa Cruz bakery that serves as the heartbeat of local snacking. We share the secret to the ultimate party side dish, Aruban Macaroni Salad, and we break down exactly what you likely found on your traditional "Plato Local" yesterday!
Chronicle Spotlight: Huchada - The Heartbeat of Aruban Baking
If you want to experience the true, everyday culinary rhythm of Aruba, you have to leave the hotel area and drive into the heart of the island: Santa Cruz. Here, standing proudly in a traditional Aruban cunucu house, is Huchada.
Huchada isn't a restaurant; it’s an institution. It is a bakery, a café, a gathering place, and the undisputed champion of traditional Aruban snacks and sweets.
The Huchada Experience:
Walking into Huchada is an assault on the senses in the best way possible. The smell of freshly baked bread, frying dough, and sweet vanilla fills the air. It’s always buzzing with locals grabbing their morning coffee, picking up lunch, or ordering boxes of treats for office parties and family gatherings.
The Cuisine (The Snack Culture):
Huchada is where you go to master the Aruban "snack."
The Pastechi: Arguably the best on the island. Their dough is perfectly flaky and slightly sweet, filled with generous portions of cheese, chop suey, meat, or chicken.
Kroket & Webo Yena: Don't miss their savory Dutch-style meat croquettes (Kroket) or the deviled eggs (Webo Yena) that are a staple at any local party.
The Sweets: From heavy, rich Bolo di Cashupete (Cashew Cake) to colorful Cocada (coconut candy) and Drigidek (a local gingerbread-like cake), their pastry case is a museum of Aruban desserts.
Why It Matters to The Aruban Foodie Chronicle:
Santa Cruz is the historical center of Aruban political and cultural pride (it’s the hometown of Betico Croes, the father of the Aruban nation). Huchada sits right in the middle of it, preserving the recipes that Arubans grew up eating. As we saw yesterday on Flag Day, Huchada is ground zero for authentic local flavor.
Your Chronicle Local Tip: Get there early! By 10:00 AM on a holiday or weekend, the line is out the door and the best pastechis can sell out. Grab a mixed "Snack Box" to take to the beach.
Location: Santa Cruz 328, Santa Cruz, Aruba.
Aruban Kitchen: The Essential Party Guest - Aruban Macaroni Salad
If you attended a Flag Day fair, a local BBQ, or a family gathering yesterday, you almost certainly saw a massive bowl of Salada di Macaroni.
Aruban macaroni salad is distinct. It’s richer, slightly sweeter, and more colorful than its American counterpart. It is the mandatory cooling side dish that balances out the heavy, savory stews and spicy pika of a traditional local plate.
Authentic Aruban Macaroni Salad Recipe
Ingredients:
1 lb (16 oz) elbow macaroni
1 cup mayonnaise (Hellmann's is the local favorite)
1/4 cup ketchup (This is the secret for the slight pink color and sweetness!)
1 tbsp yellow mustard
1/2 medium red onion, very finely diced
1/2 green bell pepper, finely diced
2 stalks celery, finely chopped
1/2 cup canned sweet peas, drained
1/2 cup Edam or Gouda cheese, cut into tiny cubes
1/4 cup sweet relish (optional, but traditional)
Salt and black pepper to taste
Instructions:
Boil the Pasta: Cook the elbow macaroni in heavily salted water until al dente (do not overcook, or it will turn mushy when mixed). Drain and rinse under cold water to stop the cooking process and cool the pasta completely.
The Dressing: In a large mixing bowl, combine the mayonnaise, ketchup, and mustard. Whisk until smooth. The sauce should have a beautiful, light "rosada" (pink) tint.
Combine: Add the cooled macaroni, diced onion, bell pepper, celery, sweet peas, cheese cubes, and sweet relish to the bowl with the dressing.
Mix & Season: Gently fold everything together until the macaroni is evenly coated. Season generously with salt and black pepper to taste.
Chill: This is the most important step! Cover the bowl tightly and refrigerate for at least 4 hours (overnight is best) to allow the flavors to meld and the dressing to soak into the pasta.
Serve: Serve cold alongside BBQ ribs, fried fish, or a hearty goat stew!
Behind the Bites: Deconstructing the "Plato Local"
If you headed out to the Plaza Betico Croes or a neighborhood fair yesterday for Flag Day, you were likely handed a heavy styrofoam container bursting with food. This is the Plato Local (Local Plate), and it is a masterpiece of culinary architecture.
But what exactly was in it? A true traditional plate is a balancing act of flavors and textures:
The Base: Usually a hefty scoop of Arroz con Pollo (chicken and rice) or plain white rice accompanied by a thick slice of Pan Bati (cornbread) or Funchi (polenta).
The Main (The Stew): The star of the show. You usually chose between Stoba di Cabrito (Goat Stew), Stoba di Carni (Beef Stew), or freshly Fried Red Snapper covered in a rich creole sauce.
The Sweet: A few slices of golden, caramelized Banana Hasa (fried plantains).
The Cool Down: A generous scoop of our featured Salada di Macaroni or a crisp side salad.
The Fire: A small container of fiercely hot Pika di Papaya (local hot sauce) to drizzle over everything.
Eating a Plato Local isn't just a meal; it’s participating in Aruban history.
Foodie Event Calendar: Post-Holiday Wind Down (March 19 - March 25)
The big day has passed, but the island's culinary heart is still beating!
Dia di Himno y Bandera - The Afterglow (Today!)
What: We hope you ate your fill of Sopi di Yambo and local stews yesterday! Now is the perfect time to share your favorite Flag Day food photos and discoveries with us. Tag us on social media so we can see your Plato Local!
Weekend Recovery Brunches (March 21 - 22)
What: After the mid-week holiday festivities, treat yourself to a relaxing weekend brunch. Check out spots like Windows on Aruba or the Renaissance Wind Creek Aquarius Brunch to unwind and recount your holiday memories.
Bon Bini Festival (Tuesday, March 24, 2026)
Where: Fort Zoutman, Oranjestad.
What: Keep the local vibes going! Your weekly dose of authentic Aruban culture, music, dancing, and local food vendors returns next Tuesday.
Your Chronicle Action Plan:
Visit Huchada: If you missed out on the holiday snacks yesterday, or just need a refill, stop by Huchada this weekend to grab a box of pastechis and kroket for the beach.
Make the Salad: Mix up a batch of the Aruban Macaroni Salad tonight so it has plenty of time to chill in the fridge for your upcoming weekend BBQ!
Pabien Aruba! (Congratulations Aruba!)
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!
