What to eat in Bonaire

Both funchi and tutu are dishes made of cornmeal that come from the African roots in Curaçao. The consistency resembles polenta, and it is generally served as a side dish to your meal. Both tend to be savory, but tutu has the addition of black-eyed peas to give it a little extra oomph.

Bonaire is sometimes called “Arizona with an ocean” for its rain-free, arid climate, and riding an ATV through the rugged interior is one of the most interesting things to do. It’ll give you a front-row seat to the island’s plentiful supply of cactus, which makes its way into the local cuisine in several forms. One way is this traditional soup made from the “candle cactus” and flavored with local seafood or cured meats.

If you have a sweet tooth, definitely make a point of trying the island’s signature coconut sweets. Made with a hint of vanilla and rose flavors, the local candies are white or brown in their natural state – depending on whether the brown skin is removed from the coconut – but you’ll also see them tinted in bright colors with food coloring.

Have you ever drank a cactus? The island’s Cadushy Distillery makes a cactus liqueur that has a lime flavor along with a few other liqueurs. You can visit the distillery in Rincon or the store in downtown Kralendijk. If you’d rather try it in a cocktail, look for a bar serving it, usually in a mojito.

Cadushy Distillery also produces Rom Rincon (rum), Cadushy Vodka, and Captain Don’s Whiskey. You’re sure to find these in cocktails around town.

There are many burgers available on Bonaire, from the traditional beef to the unique lionfish. You will surely enjoy these fish and beef burgers!

While you’re shopping in Bonaire or strolling the island’s attractions, try the pastechis. These flaky little pastries, stuffed full of meats, shrimp or poultry and deep-fried until they’re crisp and golden, are the island’s universal snack. They’re available all day, everywhere you go, and they’re just the right size for a quick bite.

This is the local spicy sauce made with onions, peppers, and vinegar. You’ll usually find containers of this condiment on the tabletop along with ketchup and mayonnaise.

You’ll likely find iguana meat in a stew (Yuana Stoba), soup (Sopi Yuana), or fried up like wings. Said to be a powerful aphrodisiac, the meat is boney and tastes a lot like chicken. Don’t worry: the scales and skin are removed. Make sure to add Posada Para Mira to your itinerary. Located on the outskirts of Rincon, Bonaire’s oldest town, the family-run restaurant is a must-visit for travelers in search of traditional Bonairian flavor.

Stoba is a hearty stew and is a common dish you’ll find all over the Caribbean. The Stoba you’ll find on Bonaire is often made with goat meat, though any meat and vegetable combination can be used. Kabritu Stobá is a sturdy goat stew, simmered in a richly seasoned tomato-based sauce. If you’ve had goat in other places and found it tough, don’t worry, Here it’s simmered to falling-apart tenderness.

If you want to get very local, Bonaire Blond is the beer for you. It’s brewed at a local restaurant and available in bottles at the grocery store and in a handful of restaurants on the island. You’ll readily find Polar (Venezuelan), Amstel (Dutch), and Heineken (Dutch) in grocery stores and restaurants. Belgian beers like Duvel (the Duvel Tripel Hop was delicious) and Trapiste are available at the grocery store. If you like trying new beers, you’ll enjoy exploring the ones in Bonaire.