Few snacks capture the heart and flavor of Aruba quite like the pastechi. Golden, crispy, and packed with savory fillings, pastechis are the island’s go-to comfort food — found everywhere from bustling local snack bars to family breakfast tables on Sunday mornings.
✨ What is a Pastechi?
A pastechi is a deep-fried half-moon pastry, made from tender, slightly sweet dough and filled with anything from seasoned ground beef, chicken, or tuna, to gooey cheese or even vegetables. While they may look like empanadas at first glance, pastechis are uniquely Aruban — shaped by local taste, spice, and tradition.
They’re typically eaten as a breakfast snack, mid-day treat, or even served at parties and community gatherings. Bite into one, and you’ll understand why they’re beloved by locals and visitors alike: the flaky shell gives way to a rich, savory filling that’s perfectly seasoned, satisfying, and oh-so-craveable.
Want to Make Pastechis at Home?
Good news: you don’t need to fly to Aruba to enjoy one! With a few basic ingredients and a bit of care, you can whip up your own batch in your kitchen. Our pastechi recipe walks you through how to make the dough from scratch, prep the filling, and get that golden-fried perfection at home.
Pro tip: You can customize the filling depending on your mood or dietary preference — go classic with ground beef, keep it kid-friendly with cheese, or spice it up with hot sauce or a dash of Madame Jeanette pepper (if you dare!).
Why Arubans Love Pastechis
Pastechis are more than a snack — they’re part of Aruba’s culinary identity. Whether it’s the early-morning aroma drifting from a local bakery or the sound of oil sizzling in a home kitchen, pastechis connect generations. Every local has a favorite place to get them, and every family has a secret twist to their recipe.
They’re also a perfect bite-sized intro to Aruban food culture for travelers looking to go beyond the beaches and dive into local flavors.
Chef’s Tip
To keep your pastechis crispy, drain them well on a paper towel after frying and let them cool slightly before serving. If you’re making a big batch, you can keep them warm in a low oven (around 100°C / 210°F) while you fry the rest.
Making them ahead? Freeze uncooked pastechis on a tray, then store in a sealed bag. You can fry them directly from frozen — just add a little extra cooking time.
️ Perfect Pairings
Make your pastechi moment even more delicious with these tasty accompaniments:
- Pika di Papaya (Papaya Hot Sauce) – for a spicy island kick ️
- Chilled Awa di Lamunchi (Limeade) – fresh, sweet, and tangy
- Aruba-style coleslaw or pickled onions – adds crunch and acidity
Hungry Yet?
Celebrate Foodie Friday with a taste of Aruba — wherever you are in the world. Try the recipe, tag us in your pastechi pics, and let us know:
What’s YOUR favorite filling? Cheese? Chicken? Tuna? Something more adventurous?
We’d love to see your creations — share them on Instagram or Facebook and tag #VisitAruba!
