Bon Dia, Foodie!
Welcome back to The Aruban Foodie Chronicle! We hope your July is off to a spectacular start. Summer on "One Happy Island" is in peak form—the daytime sun is gorgeous, and the evening trade winds are providing that perfect, warm, tropical breeze.
In this issue, we visit a destination that takes "dining on the water" quite literally: Pinchos Grill & Bar, a chic sanctuary perched on a wooden pier. In the Aruban Kitchen, we are finally making the undisputed crown jewel of our island's culinary heritage: Keshi Yena (Traditional Stuffed Cheese). Plus, we look at the fascinating history of how Dutch Edam cheese became the ultimate vessel for Caribbean flavor.
Chronicle Spotlight: Pinchos Grill & Bar - Dining Over the Waves
While Aruba has plenty of restaurants where you can dine with your toes in the sand, Pinchos Grill & Bar offers a completely different kind of coastal magic. Located at the Surfside Marina in Oranjestad, this upscale yet entirely relaxed venue sits completely over the Caribbean Sea, suspended on a wooden pier.
The Experience:
Walking down the pier at Pinchos feels like escaping to a private island dock. It is 100% open-air, offering completely unobstructed views of the sunset and the twinkling lights of the Oranjestad coastline. With comfortable lounge seating, a chic central bar, and the gentle sound of the water passing directly beneath your feet, it is widely regarded as one of the most romantic spots in the Caribbean.
The Cuisine:
The menu at Pinchos focuses on high-quality grilled meats and fresh seafood, infused with vibrant, fruit-forward Caribbean sauces.
The Dark Rum Blue Cheese Tenderloin: A signature dish that perfectly balances savory, rich, and sweet notes.
The Maple Bourbon Salmon: Grilled to perfection and served with a decadent glaze.
The Pan-Seared Caribbean Grouper: Accompanied by a bright, zesty apricot and ginger sauce that screams summer.
Why It Matters to The Aruban Foodie Chronicle:
Pinchos represents the modern, sophisticated side of Aruban dining without losing the laid-back hospitality the island is known for. It’s an unforgettable sensory experience where the atmosphere, the breeze, and the plates all work in perfect harmony.
Your Chronicle Local Tip: Sunset is spectacular here, but don't discount a later dining slot. Once night falls, the water beneath the pier is illuminated, allowing you to watch fish glide by as you sip one of their famous passionfruit martinis!
Location: L.G. Smith Blvd 7, Oranjestad (At Surfside Marina).
Aruban Kitchen: The Crown Jewel - Keshi Yena (Stuffed Cheese)
You cannot truly claim to know Aruban food until you have tasted Keshi Yena.
Historically, this dish was born out of ingenuity. Today, it is our national dish. It consists of a round shell of Edam or Gouda cheese stuffed with a highly seasoned, sweet-and-savory chicken filling, baked until the cheese is beautifully melted, bubbly, and slightly crispy on the edges.
While traditional recipes involved stuffing a completely hollowed-out, whole wax-wheel of Edam cheese, our modern recipe uses a casserole dish lined with sliced cheese—making it much easier to prepare at home!
Authentic Aruban Keshi Yena Recipe
Ingredients:
1.5 lbs chicken breasts or thighs, cooked and shredded
1 lb sliced Edam or Gouda cheese (high-quality, medium thickness)
2 tbsp butter
1 medium yellow onion, finely chopped
1 green bell pepper, finely chopped
2 cloves garlic, minced
1 large tomato, chopped
1/4 cup green olives, chopped
2 tbsp capers, drained
1/4 cup raisins (crucial for that signature sweet contrast!)
1 tbsp yellow mustard
2 tbsp ketchup
1 tbsp Worcestershire sauce
1/2 tsp nutmeg
Salt and black pepper to taste
Instructions:
Sauté the Aromatics: In a large skillet, melt the butter over medium heat. Sauté the onion, bell pepper, and garlic until soft and translucent (about 5 minutes).
Build the Filling: Add the chopped tomato, shredded chicken, olives, capers, raisins, mustard, ketchup, Worcestershire sauce, and nutmeg. Stir well to combine. Simmer on low heat for 15 minutes, allowing the flavors to meld. The mixture should be moist but not overly watery. Season with salt and pepper to taste.
Prep the Baking Dish: Preheat your oven to 350°F (175°C). Generously grease an 8x8 inch baking dish or a deep pie dish.
Line with Cheese: Line the bottom and sides of the dish with slices of the Edam or Gouda cheese, overlapping them slightly so there are no gaps. Leave a few slices hanging slightly over the edges.
Stuff & Seal: Pour the warm chicken mixture into the cheese-lined dish. Fold the overhanging cheese slices over the top of the filling, and place additional cheese slices on top to completely seal the dish.
Bake: Bake for 25 to 30 minutes, or until the cheese on top is completely melted, bubbling, and turning a beautiful golden-brown color around the edges.
Cool & Serve: Let it stand for 10 minutes before slicing. This allows the cheese to set slightly so it holds its shape. Serve warm, ideally with a side of Pan Bati (Aruban cornbread) or white rice!
Behind the Bites: How Dutch Cheese Became a Caribbean Vessel
Have you ever wondered why the national dish of a warm Caribbean island is centered around a heavy wheel of Dutch cheese?
It comes down to global trade routes and the preservation of food in the 17th and 18th centuries.
During the colonial era, Dutch trading ships arrived in the Caribbean carrying spherical wheels of Edam cheese. Covered in red paraffin wax, these dense cheeses were highly resistant to spoilage and survived the long, hot journey across the Atlantic.
The Birth of a Classic:
On the plantations, the Dutch masters would consume the rich center of the cheese wheel. The hollowed-out rinds, still lined with a thin layer of remaining cheese, were discarded and given to the enslaved kitchen workers.
Showing incredible culinary resourcefulness, these workers refused to let the food go to waste. They seasoned leftover table scraps of chicken or beef with local spices, tomatoes, onions, olives, and raisins, packed the mixture inside the hollowed-out cheese rinds, and baked the entire wheel until the cheese melted.
What began as a way to stretch discarded ingredients evolved into Keshi Yena—a culinary masterpiece of Dutch structure and West Indian soul. Today, it is a symbol of Aruban pride and ingenuity.
Foodie Event Calendar: What's Cooking & Where? (Starting July 20th)
Peak summer is here, and the island's culinary scene is sizzling!
Summer Sunset Happy Hours (Daily)
Where: Surfside Marina and Palm Beach pier bars.
The Foodie Angle: July is the perfect time for sunset watching. Pinchos, The West Deck, and Pelican Pier are offering fantastic seasonal summer cocktails featuring fresh mango and local lime juices.
Local Food Truck Scene (Late July)
Where: Oranjestad and Noord.
What: Skip the indoor dining on a warm July evening and head to the local Truki Pans (food trucks). From late-night steak platters with french fries to local wraps, summer is peak food truck season!
Bon Bini Festival (Every Tuesday Evening)
Where: Fort Zoutman, Oranjestad.
What: Your weekly dose of Aruban culture, music, dancing, and local snacks. Perfect for visitors wanting to try local treats like pastechi and croquet in a historic setting.
Your Chronicle Action Plan:
Book the Pier: If you want a romantic sunset table at Pinchos Grill & Bar, book it early in the week—waterfront tables are highly coveted during the summer travel rush!
Try the National Dish: Challenge yourself to bake a comforting batch of Keshi Yena this weekend. Don't forget the raisins!
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!
