Bon Dia, Foodie!
Welcome to Issue #24 of The Aruban Foodie Chronicle! We hope everyone had a fantastic time celebrating the amazing mothers in their lives for Mother's Day. If you indulged in a massive Sunday brunch, you might still be full!
As we move deeper into May, the island transitions into a season of family milestones. In Aruba, May is traditionally the month of First Communions, which means weekends filled with massive family parties and incredible food.
In this issue, we travel south to San Nicolas to spotlight the legendary Charlie's Bar, we share the secret to the ultimate celebration dessert—Bolo di Cashupete (Cashew Cake)—and we peek behind the curtain of the traditional Aruban Communion Feast!
Chronicle Spotlight: Charlie's Bar - Dining in a Museum
If you drive down the main street of San Nicolas, you cannot miss the iconic facade of Charlie's Bar. Established in 1941, this isn't just a bar or a restaurant; it is a living, breathing museum of Aruban history and an absolute must-visit for anyone craving character with their cuisine.
The Charlie's Experience:
Walking into Charlie's is an assault on the visual senses. Every square inch of the walls and ceiling is covered in memorabilia left by patrons over the last 80+ years—license plates, business cards, diving gear, hats, and flags from around the globe. The atmosphere is loud, friendly, and steeped in the lore of the old oil refinery days.
The Cuisine:
While you come for the history, you stay for the seafood.
The Famous Scampi: This is what put them on the culinary map. Giant, peel-and-eat shrimp served in their legendary, slightly spicy, garlic-heavy "Honeymoon Sauce." You will need extra bread to soak up every last drop of the sauce.
Churrasco & Catch of the Day: They also serve excellent, hearty steaks and fresh local fish, often accompanied by classic Aruban sides like funchi and fried plantains.
The Bar: The drinks are strong, the beer is ice-cold, and the bartenders have stories that could fill a book.
Why It Matters to The Aruban Foodie Chronicle:
Charlie's Bar is an institution. It survived the booms and busts of the San Nicolas oil refinery and has remained a constant, beloved fixture. It represents the gritty, vibrant, and incredibly welcoming soul of the "Sunrise City."
Your Chronicle Local Tip: Do not wear a hat or a tie you are overly attached to—it might end up stapled to the ceiling! And seriously, ask for extra bread with the scampi.
Location: Zeppenfeldstraat 56, San Nicolas, Aruba.
Aruban Kitchen: The King of Cakes - Bolo di Cashupete (Cashew Cake)
In Aruba, if you are attending a major celebration—a wedding, a milestone anniversary, or a May First Communion—you will be served Bolo di Cashupete (Cashew Cake).
This is the undisputed King of Aruban cakes. It is heavy, incredibly rich, expensive to make, and deeply traditional. It consists of a dense pound cake base, soaked in syrup and rum, and heavily frosted with a sweet, nutty cashew cream.
Authentic Bolo di Cashupete Filling/Frosting Recipe
(Note: The cake base is a traditional dense pound cake (Bolo di Manteca). The true magic lies in the cashew cream filling!)
Ingredients for the Cashew Cream:
1 lb (450g) unsalted, roasted cashews (finely ground)
1 can (14 oz) sweetened condensed milk
1 cup water
1 cup granulated sugar
2 egg yolks, lightly beaten
1 tsp almond extract
1 tsp vanilla extract
2-3 tbsp dark Aruban Rum (optional, but traditional!)
Whole cashews and maraschino cherries for decoration
Instructions:
Grind the Nuts: In a food processor, pulse the roasted cashews until they are finely ground, almost like a coarse flour. Set aside.
Make the Syrup: In a medium saucepan, combine the water and granulated sugar. Bring to a boil over medium heat, stirring until the sugar dissolves. Let it simmer for about 5 minutes to create a simple syrup.
Temper the Eggs: Reduce the heat to low. Take a spoonful of the hot syrup and quickly whisk it into the beaten egg yolks to temper them (so they don't scramble). Slowly pour the warmed egg mixture back into the saucepan, whisking constantly.
Thicken: Stir in the sweetened condensed milk. Continue cooking over low heat, stirring constantly, until the mixture begins to thicken (about 5-7 minutes).
Add the Cashews: Remove the pan from the heat. Fold in the ground cashews, almond extract, vanilla extract, and rum. The mixture will become a thick, spreadable, sticky paste.
Frost: Let the mixture cool completely. Use it to fill between the layers of your pound cake and frost the entire outside.
Decorate: Decorate the top with whole roasted cashews and bright red maraschino cherries. Pro tip: Let the cake sit in the fridge for 24 hours before serving; the flavors meld and it gets even better!
Behind the Bites: The May Communion Feast
If you drive through Aruba's neighborhoods on a Sunday afternoon in May, you will likely see houses decorated with white and yellow balloons and large tents set up in the yard. May is the traditional month for Catholic First Communions, and in Aruba, this means a massive family feast.
The Anatomy of the Party:
An Aruban communion party is essentially a mini-wedding. Extended family, neighbors, and friends are all invited. The culinary lineup is a marathon of local favorites:
The Welcome: Guests are usually greeted with a cup of rich, steaming Sopi di Galiña (Chicken Soup) or Sopi di Carni (Beef Soup), regardless of how hot it is outside!
The Main Event: The buffet opens, featuring the ultimate Plato Local. You'll find Arroz con Pollo (Chicken and Rice), Stoba (rich beef or goat stews), Fried Plantains, and massive bowls of creamy Aruban Macaroni Salad.
The Sweet Finale: After hours of socializing and music, out comes the Bolo di Cashupete, accompanied by a toast of champagne or Ponche Crema.
It is a beautiful display of Aruban hospitality, where food is the universal language of love and celebration.
Foodie Event Calendar: What's Cooking & Where? (Starting May 11th)
Mother's Day has passed, but the culinary calendar is already looking ahead to the summer months!
Aruba Aloe Wellness Month (June 2026 - Upcoming!)
Heads Up: June is Wellness Month in Aruba! Prepare for many of the island's top restaurants and resorts to release special, limited-time healthy dining menus, focusing on farm-to-table ingredients, fresh local fish, and vegan/vegetarian options. We will have a full guide in our next issue!
Father's Day Dining (Sunday, June 21, 2026)
Action: It's not too early to book! While Mother's Day is all about elegant brunches, Father's Day in Aruba leans heavily into steakhouses and BBQ. Start making reservations now at spots like Daniel's Steak & Chop House, El Gaucho, or Fermin's BBQ to secure a table for Dad.
Bon Bini Festival (Every Tuesday Evening)
Where: Fort Zoutman, Oranjestad.
What: Your weekly dose of Aruban culture, music, and local snacks. A perfect way to spend a Tuesday evening in the capital!
Your Chronicle Action Plan:
Explore San Nicolas: Head down to Charlie's Bar this week for a plate of scampi and a cold beer. Take time to walk around and see the murals!
Book for Dad: Secure your Father's Day steakhouse reservations this week before the prime time slots fill up.
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!
