Aruba’s Hidden Past: The Story Buried in Sand 

Etnia Nativa: Your peek into Native magic, healing the spirit.

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Aruba’s history runs deeper than most visitors realize. Every week, we at Etnia Nativa unveil the island’s ancient pathways, uncovering traditions and stories that continue to shape its cultural roots. In this episode, curious travelers are invited to discover a hidden truth: Aruba’s past stretches far beyond its postcard beaches. Etnia Nativa reveals the enduring connection between the island’s spirits, its people, and the land itself—a connection that has sustained life for millennia.

Long before Western civilization reached these shores, Aruba’s first inhabitants arrived. These Paleolithic hunter-gatherers crossed the seas in canoes nearly 15,000 years ago. Their presence may be subtle to the untrained eye, but meticulous archaeological research has uncovered activity sites, human remains, and artifacts: flint and stone tools, projectile points, hearths, and objects crafted from seashells.

From the rocky coasts near Malmok to Arashi and beyond, these early sites were centers for fishing, gathering, and daily survival. The naturally saline soil in some areas, where they buried their dead, has remarkably preserved teeth and bones, allowing researchers to reconstruct elements of early Aruban life. Most other organic artifacts have long since decomposed, leaving behind only traces—rock art, shell mounds, and remnants of daily activity.

Among Aruba’s most significant archaeological treasures are shell middens—ancient refuse heaps of sand, shells, stones, and pebbles. Typically located within fifty meters of the shore along the south and west coasts, these middens are windows into the past, containing fish, bird, reptile, and mammal bones, charcoal, prehistoric pottery, and even remnants from later European settlements.

Middens were used across different periods. Their deposits often mix materials from the Paleolithic era, the ceramic agricultural period, and early European colonization. Later layers may include glass, metal, pottery, and bones of introduced animals like goats, cattle, and pigs. Some of Aruba’s largest middens now lie beneath modern developments, including hotel zones. The Arashi Midden has been the focus of preservation efforts for decades. Initially protected with boulders to block access, it now faces erosion from public negligence. Each careless activity chips away at this irreplaceable link to Aruba’s past.

Efforts to protect the Arashi Midden began some 30 years ago, when boulders were placed to block access. For a time, this prevented campers and vehicles from damaging the site. But today, the stones have been moved, and public negligence is eroding the Midden.

So, what exactly is a Midden? The term comes from Middle English, meaning a household rubbish heap. Archaeologists use it to describe the piles of materials discarded by humans. Studying middens reveals what people ate, the tools they used, and how their environment changed over time. Radiocarbon dating of bones, shells, and charcoal helps researchers determine when sites were occupied, offering a timeline of human activity.

Early Aruban diets were rich and varied. Hunters relied heavily on manatees and monk seals, prized for their protein and fat. As these resources became scarce, they supplemented their diets with shellfish, turtles, birds, rabbits, iguanas, etc.. Seeds, land snails, and charcoal from middens help reconstruct the island’s lost ecology, offering clues to past vegetation and human impact on the environment. Unlike oral histories or official records, which often focus on leaders or major events, middens reveal the everyday lives of ordinary people—their survival strategies, food sources, and tools.

Protecting these sites is vital. Every step along Arashi and other coastal areas may conceal thousands of years of human history. Respecting these fragile middens ensures future generations can learn from the resilience and ingenuity of Aruba’s earliest inhabitants.

For those seeking more than the surface beauty of Aruba, Etnia Nativa offers a rare experience: a personal encounter with the island’s ancestral soul. Here, heritage is not just preserved—it is lived. The story of Aruba’s past is buried in humble sand dunes, waiting to teach us about resilience, ingenuity, and the daily lives of those who came before.

Aruba’s history rests in the sand, and if we fail to honor it, its stories may disappear.

Personal experiences with Etnia Nativa are available by appointment: WhatsApp +297 592 2702 etnianativa03@gmail.com

At INFINI, dining has always been about more than food. It is about storytelling, connection, and pushing the boundaries of Caribbean cuisine. With the introduction of Caribbean Impression 15, the restaurant presents a new tasting menu that reflects both the richness of the region and the creativity behind the kitchen.

This new menu is a refined journey through flavor, memory, and movement across the Caribbean. Each course is carefully composed to highlight bold ingredients, layered techniques, and unexpected pairings that elevate familiar tastes into something entirely new.

The experience begins with Brioche, a warm and aromatic introduction infused with curry, garlic, thyme, and honey. It is comforting yet complex, setting the stage for what follows.

Koli Koli brings a fresh and vibrant contrast. Hamachi is paired with honeydew melon, jalapeño, lemon, and sansho, creating a balance between sweetness, heat, and citrus brightness. It is a dish that feels light, precise, and full of energy.

With Jambo, the menu dives deeper into the flavors of the sea. Chilean seabass, octopus, mussels, and scallops come together with okra, cilantro, and Madam Jeanette, delivering a dish that is rich, layered, and unmistakably Caribbean in spirit.

A pause in the journey comes with Limpia Paladar, a palate cleanser designed to refresh and reset the senses before the next course. This is followed by Mojito, a refreshing and aromatic expression that plays on familiar notes in a refined way.

The menu then moves into deeper, more indulgent territory with Stout Stew. Short ribs, local pastrami, and sirloin are slow cooked with stout, shiitake, maitake, and carrots, resulting in a dish that is rich, comforting, and full of depth.

Sweetness arrives with Quesillo, a black garlic flan paired with pineapple, plantain, tamarind, and all spice. It is a bold and unexpected dessert that balances savory and sweet in a way that feels both nostalgic and modern.

The experience continues with a playful Bahama Mama cupcake, bringing a light and tropical finish, followed by Batata. This dish combines sweet potato, caviar, coconut, jerk spices, onion, and pineapple, offering a final savory note that is both surprising and memorable.

The journey closes with Limpia Man, a final refresh that leaves a lasting impression.

Caribbean Impression 15 is offered as a five course tasting experience, designed to flow seamlessly from one moment to the next. It reflects INFINI’s commitment to showcasing the Caribbean in a way that is elevated, expressive, and deeply connected to place.

Reservations are required. To reserve your table, call +297 699 3982 or send an email to reservations@infiniaruba.com.

This is not just a menu. It is a new chapter for INFINI, where each dish becomes part of a larger story told through flavor, creativity, and intention.

(Oranjestad)—The organization Aruba Birdlife Conservation has in the past raised concerns about the phenomenon of “rock stacking” in the area of Baby Beach and warned about the dangers it poses, especially for children.

As known, “rock stacking” is not illegal in Aruba, but its impact on nature is harmful as the stones form part of the natural habitat of small animal species living in Aruba’s wilderness. Experts warn that “rock stacking” could even lead certain species to extinction.

In Aruba, much of the “rock stacking” also occurs near Arikok National Park. Although this activity is not illegal in Aruba, it may be time for park authorities to impose stricter regulations on this activity.

Tourists often believe that the meaning behind this activity is making a wish, but they do not realize its negative impact.

Aruba Birdlife Conservation’s post not only raises alarms about the activity but also now that this phenomenon has reached Baby Beach, some of the stacked stone towers are up to 1.7 meters high, which can be very dangerous, especially for children.

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For more info and to book your spot call us at (297) 583-5278. Don’t miss out on the fun-come get your kart on at Bushiri Karting Aruba.

(Oranjestad)—CAYA, one of Aruba’s most beloved dining destinations, continues to celebrate the vibrant essence of Latin Caribbean cuisine with an exciting new menu that beautifully balances tradition and innovation.

Nestled in a beautifully restored traditional Aruban Cunucu house, surrounded by lush tropical greenery, CAYA offers guests a dining experience that feels both authentic and contemporary. The restaurant’s philosophy is simple yet profound: to create a space where the warmth of island hospitality meets the creativity of modern gastronomy.

The new menu reflects this vision with a series of inspired dishes that showcase the diversity of Caribbean and Latin American flavors. From Cuba to Colombia, and from Aruba to Mexico, each plate tells a story rooted in heritage and reimagined through CAYA’s modern lens.

Among the standout new appetizers are the Tuna al Tamarindo, featuring thinly sliced tuna sashimi served with tamarind leche de tigre, creamy avocado, marinated onions, radishes, cilantro, and crispy tortillas dusted with tajín; and the Beef Stew Croquettes, a playful nod to Caribbean comfort food, served with truffle and black garlic mayonnaise. Guests can also savor the Beef and Pork Brochetas, made with locally smoked bacon, Madam Jeannette peppers, local honey, and tenderloin, grilled to perfection and served with chimichurri espuma.

The main courses bring equal excitement. Highlights include the Chilean Sea Bass, pan fried and served with a smooth carrot and ají amarillo sauce, creamy garlic mashed potatoes, grilled paksoi and broccoli, hearts of palm, toasted cashews, and a fragrant lime leaf vinaigrette. Another showstopper is the Duck and Rice, a Caribbean interpretation of a Peruvian classic, featuring pan fried duck breast with aromatic green rice infused with local herbs, kombucha, and ají amarillo, finished with a pan fried egg and sarsa criolla.

Dessert lovers are in for a treat as well. The Caribbean Black Forest reimagines the classic with a tropical twist, featuring a rich brownie served with red fruit, coconut mousse, chocolate, and banana rum ice cream. The Merengon Tropical delights with sage panna cotta, mango and pineapple compote, mango sorbet, and citrus meringue.

Guests can also enjoy CAYA’s new Sabor Experience, a limited time three course menu priced at $79, allowing diners to explore an appetizer, main course, and dessert of their choice.

To complete the experience, CAYA hosts live music every Sunday from 6:30 p.m. to 8:30 p.m., setting the perfect backdrop for an evening of island charm and culinary artistry.

CAYA continues to invite locals and visitors alike to experience the heart of Aruba, where Latin Caribbean heritage comes alive in every dish, every note of music, and every heartfelt welcome.