The Aruban Foodie Chronicle - Issue #12

Bon Dia, Foodie!

Welcome back to The Aruban Foodie Chronicle! With the calendar officially turning to December, the island is fully embracing the Dushi spirit of the holidays.

In this special festive issue, we dive into Quinta del Carmen, a historic architectural gem serving up nostalgia and elegance. We raise a glass with the authentic Aruban holiday drink, Ponche Crema, and explore the sweet, fried tradition that signals the New Year is coming.

Chronicle Spotlight: Quinta del Carmen - Dining in Living History

If you are looking for a dining experience that wraps you in the warmth of Aruban history for the holidays, Quinta del Carmen is the place. Located in a monumental building that served as the island's first hospital (and later a clubhouse), this restaurant masterfully blends old-world charm with modern culinary excellence.

The Quinta Experience: The setting is breathtaking. You enter through a long driveway lined with trees, leading to a majestic yellow and white mansion. Dining typically takes place in the spacious, breezy courtyard, surrounded by manicured gardens and soft lighting. It feels grand yet incredibly intimate—perfect for a celebratory Christmas or New Year's dinner.

The Cuisine: The menu highlights "Grandmother's Favorites" alongside international dishes, focusing on comfort and quality.

• Succulent Specials: Signature dishes include the Sucade Lappen (traditional stewed beef) and fresh locally caught fish.

• Tapas Garden: For a more casual holiday gathering, their front garden offers a fantastic tapas menu and cocktails.

Why It Matters to The Aruban Foodie Chronicle: Quinta del Carmen proves that Aruba preserves its history through hospitality. It’s one of the few places where the architecture is as delicious as the food, offering a sophisticated backdrop for the festive season.

Your Chronicle Local Tip: Ask for a table near the fountain in the main courtyard for the best ambiance. And save room for their dessert specials—they often do something magical for December!

Location: Bubali 119, Noord, Aruba.

Aruban Kitchen: Toast the Season with Homemade Ponche Crema

If Ayaca is the king of the Aruban Christmas table, Ponche Crema is the queen. This rich, creamy, spiced liqueur is Aruba's answer to eggnog, but (we dare say) even better. Every family has their own secret ratio, but here is a reliable recipe to bring the island's holiday spirit into your home.

Simple Ponche Crema Recipe

Ingredients:

• 4 egg yolks

• 1 can (14 oz) sweetened condensed milk

• 1 can (12 oz) evaporated milk

• 1/2 cup to 1 cup White Rum (or Spiced Rum for extra kick), adjusted to taste

• 1 tsp vanilla extract

• 1/2 tsp nutmeg (freshly grated is best)

• 1/4 tsp cinnamon

• A strip of lime peel (optional, for a zestier local touch)

Instructions:

1. Beat the Yolks: In a large bowl (or blender), beat the egg yolks until they are light yellow and creamy.

2. Combine Milks: Gradually pour in the sweetened condensed milk and evaporated milk while continuing to mix/blend on low speed.

3. Spice It Up: Add the vanilla, nutmeg, and cinnamon. If using the lime peel, add it now (you will remove it later).

4. The Spirit: Slowly stir in the rum. Taste as you go—some like it mild, some like a strong kick!

5. Cook (Optional but Recommended): For a thicker consistency and to cook the eggs, pour the mixture into a double boiler over low heat. Stir constantly for 10-15 minutes until slightly thickened. Do not let it boil. Remove the lime peel.

6. Chill: Pour into sterilized glass bottles and refrigerate. It needs to chill for at least 24 hours to let the flavors meld and the texture thicken.

7. Serve: Shake well before serving. Pour into small glasses over ice (optional) and garnish with a sprinkle of nutmeg.

Behind the Bites: Oliebollen - The Sweet Taste of New Year's

As December rolls on, you will start seeing pop-up stalls and bakery windows filled with deep-fried dough balls covered in powdered sugar. These are Oliebollen (literally "oil balls"), a Dutch tradition that has become firmly rooted in Aruba's holiday culture.

Traditionally eaten on New Year's Eve, these dumpling-like doughnuts are made from a yeast dough filled with raisins or currants (and sometimes apple). They are deep-fried until golden and eaten warm.

Why they matter: In Aruba, standing in line at a local bakery or a roadside truck for a bag of hot Oliebollen is a rite of passage during the holidays. They symbolize warding off the winter spirits (a holdover from old folklore) and welcoming the New Year with sweetness and abundance. Don't miss them—they usually disappear by early January!

Foodie Event Calendar: What's Cooking & Where? (Starting December 1st)

The focus is now squarely on the festive season, with events centered around Christmas and the New Year.

• Bon Bini Festival (Every Tuesday Evening, Ongoing)

  • Where: Fort Zoutman, Oranjestad

  • What: This continues to be your reliable weekly source for authentic Aruban culture, featuring live music, dancing, and vendors selling traditional local food and craft drinks.

• Holiday Dining Specials & New Year’s Reservations (Throughout December)

  • What: Nearly every major resort and fine dining restaurant (including Quinta del Carmen and Papiamento) will be offering fixed-price menus for Christmas Eve, Christmas Day, and New Year’s Eve.

  • Action: If you haven't secured a spot for New Year's Eve (which is a massive celebration in Aruba), check tables at Atardi, Windows on Aruba, and ocean-front restaurants immediately.

• Dande Festival (Late December - Early January)

  • What: Keep an ear out for Dande groups. These traveling musicians go from house to house (and often visit restaurants!) playing traditional New Year's blessing songs. It's a unique cultural experience often accompanied by shared drinks and snacks.

Your Chronicle Action Plan:

1. New Year’s Eve Final Push: Secure your New Year's Eve dinner reservations this week—the best spots disappear fast.

2. Mix the Ponche: Make your batch of Ponche Crema now so it has time to age in the fridge before Christmas!

Happy holidays and happy hunting for these exclusive Aruban culinary experiences!

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!