The best Pastechi has gone. It was situated on the main street next to the store where you can buy fish tools. It was run by a very friendly old couple ( already in their 80's). She made the best Pastechi on the island. We tried several others either filled with chicken or veal at the last Bakery stop or Warehouse but they couldn't match the taste of good old grandma. She made them with a little pica pica (red pepper, original recipe).
Once every month in Rincon some local mama's do make very good Pastechi, but that is only 12 days of a year. Does anybody know where we can find good Pastechi.

Try Cultiamara or Lover's Ice Cream every morning.

I too miss the nice little little lady and her Pastechis. They were both great.
I normally bring a bunch of Pastechis home for the grandchildren, on my last trip I pre ordered them at the Warehouse and picked them up the day before leaving.
I did not have any but the grandchildren did not have a problem with them, they only lasted a couple of days.

I do not eat them but Jokes Market near Divi sells them as does La Portuguesa on Nikkiboko Zuid.

How about Larry's bakery in Noord Salina?

Will try Jokes market and La Poruguesa, thanks Ann also Michael and Antony. It will be on my next visit to Bonaire. I will keep you updated on the authentic taste of Pastechi.

carib grocery sells them every morning ..yummy

I like the ones at Cultimara, but don't know how they compare to the ones you are missing. I hope you find a replacement.

Good to see that more BT members are adding. The recipe I got comes from an antillian cook book. For the filling it can either be chicken, meat or fish and even cheese, what makes the pastechi so special is the ingredients of prunes and raisins and the hot sauce ( tabasco). The last three will give the pastechi its original flavour. Writing about it already makes me hungry. The ones sold on main street were made as described.

Your description sounded familiar so I dug out my Antillian cookbook "This is the Way We Cook." The pastechi filling is the same as the filling for keshi yena, which is a traditional dish where the filling is baked in a cheese rind. The best I ever had was at the Divi 20 years ago. Haven't had it as good since. Is anyone making that now?

The keshi jena (yena) is also very good. Had the best on Aruba 25 years ago. The antillian cook book which I use was released in 1974 and it was the 3rd edition. I don't know who is making keshi jena now on the island. Hope to hear that too.

I'd LOVE to try keshi jena.. So if anyone knows where, please post. I'll earmark it for our next trip in Aug.

also used to order at divi. loved it. maybe if enough people ask for it at divi they will put it back on menu
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