The Aruban Foodie Chronicle - Issue #15

Bon Aña Nobo (Happy New Year), Food Explorers!

Welcome to the first issue of 2026! We hope you welcomed the New Year with a bang (and perhaps a few too many Oliebollen).

As the smoke from the Pagaras clears and the holiday decorations come down, the island shifts gears. We move from the rich feasts of December into a season of freshness, rejuvenation, and the high-energy anticipation of Carnival.

In this issue, we visit Eduardo's Beach Shack, the ultimate spot to detox and refresh by the sea. We teach you how to make Keri-Keri, the beloved fish dish that transforms leftovers into a delicacy, and we explore the legendary fuel that keeps Aruba dancing: Carnival Corn Soup.

Chronicle Spotlight: Eduardo's Beach Shack - The Fresh Start

After weeks of glazed ham, Ayaca, and Ponche Crema, your palate is likely craving something bright, fresh, and revitalizing. Enter Eduardo's Beach Shack. Located right on the boardwalk of Palm Beach, this vibrant hut has become world-famous for serving the freshest, most photogenic, and nutrient-dense food on the island.

The Eduardo's Experience: It’s exactly what it sounds like—a cheerful shack on the beach. There’s usually a line, but it moves fast. You order at the window and take your treasure to a nearby beach chair or sit on the edge of the boardwalk with your toes in the sand. It is the epitome of the "healthy island lifestyle."

The Cuisine: Eduardo's specializes in fruit-forward, clean eating:

• Acai & Pitaya Bowls: Massive, frozen fruit bowls topped with granola, fresh island fruits, coconut, and peanut butter.

• Smoothies: Freshly blended concoctions using local ingredients.

• Poke & Savory: They have expanded to offer incredible fresh tuna poke bowls and vegan tacos that are hearty without being heavy.

Why It Matters to The Aruban Foodie Chronicle: Eduardo's proves that "beach food" doesn't have to be deep-fried. It represents a modern shift in Aruban dining towards wellness and fresh tropical ingredients, making it the perfect spotlight to kick off the new year.

Your Chronicle Local Tip: Go early (around 8:00 AM) for breakfast to beat the mid-morning rush. Their Coco Woco (coconut water served in the nut) is the ultimate hydrator after a night out.

Location: On the beach path behind Playa Linda Beach Resort, Palm Beach.

Aruban Kitchen: The Art of Keri-Keri (Fish Stew)

Keri-Keri is a staple of the Aruban kitchen, born from resourcefulness. Traditionally made using leftover fried fish (often shark, though firm white fish is now common), the meat is shredded and sautéed with aromatics to create a flavorful, savory hash. It is delicious for breakfast, lunch, or dinner.

Simple Keri-Keri Recipe

Ingredients:

• 1 lb (450g) firm white fish fillets (Grouper, Mahi-Mahi, or Cod)

• 1 onion, chopped

• 1 green bell pepper, chopped

• 1 tomato, chopped

• 2 cloves garlic, minced

• 1 tbsp fresh celery leaves, chopped (essential for the local taste!)

• 1/2 tsp cumin

• 1 tbsp annatto oil or butter (for color)

• 1/2 cup water or fish stock

• Salt, pepper, and fresh basil to taste

Instructions:

1. Prep the Fish: Traditionally, you use leftover fried fish. If starting fresh, boil the fish in salted water for 10-15 minutes until cooked. Drain and let cool. Flake the fish into small shreds with a fork, removing any bones.

2. Sauté: Heat the annatto oil or butter in a skillet over medium heat. Sauté the onion, green pepper, tomato, and garlic until soft and fragrant.

3. Combine: Add the shredded fish to the pan. Stir well to coat with the vegetable mixture.

4. Simmer: Add the cumin, celery leaves, basil, and the water/stock. Reduce heat to low, cover, and simmer for about 10-15 minutes. The liquid should reduce, and the flavors should meld into a moist, savory mixture.

5. Serve: Serve hot with Funchi, Pan Bati, or simply stuffed inside a fresh bread roll.

Behind the Bites: Carnival Corn Soup - The Midnight Fuel

As we enter January, the island begins its slow build-up to Carnival (Carnaval). While the costumes and music get the attention, the unsung hero of the season is Sopi Maishi (Corn Soup).

You will see this soup sold at late-night food trucks and roadside stands along parade routes. It is a thick, creamy, chowder-like soup, often loaded with corn on the cob, potatoes, and sometimes pork ribs or chicken.

Why it matters: Carnival is an endurance sport in Aruba. Parades can last for 6 to 8 hours under the sun or stars. Corn Soup is the designated "fuel." It provides:

1. Hydration & Salt: To replenish electrolytes lost dancing.

2. Carbohydrates: For sustained energy.

3. Comfort: A warm hug in a cup at 2:00 AM.

If you are attending any pre-Carnival events this month, do not skip the soup vendor. It is the taste of the season.

Foodie Event Calendar: What's Cooking & Where? (Starting January 5th)

The holiday rush has calmed, but the cultural calendar is just waking up.

• Betico Croes Day (Sunday, January 25, 2026)

  • What: A national holiday honoring the father of the Aruban nation, G.F. "Betico" Croes.

  • The Foodie Angle: This is a day of family gatherings and "Snack Boxes." Many local bakeries and restaurants offer Betico Day Specials—boxes filled with pastechi, kroket, and small sandwiches to take to the beach or parades.

  • Action: Keep an eye on socials for Huchada and Bright Bakery for their special box offers.

• Carnival "Jump-Ups" and Practice Nights (Throughout January)

  • Where: San Nicolas and Oranjestad.

  • What: Before the big parades in February, local bands host practice nights. These are informal street parties.

  • Food: This is prime time for Street Food. Look for the truki pan (food trucks) gathering near these events serving BBQ ribs, satay, and the famous Corn Soup.

• Bon Bini Festival (Every Tuesday Evening, Ongoing)

  • Where: Fort Zoutman, Oranjestad.

  • What: The consistent heartbeat of culture. If you missed the holiday events, this is your best place to sample local cuisine, music, and art in one easy location.

Your Chronicle Action Plan:

1. Detox Day: Plan a morning visit to Eduardo's to reset your system after the holidays.

2. Watch the Calendar: Carnival schedules can be fluid; follow local news for specific "Jump-Up" dates to find the best street food crowds.

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!