Bon Dia, Foodie!
Welcome back to The Aruban Foodie Chronicle! We are deep in the "fever" now. The music trucks are loud, the costumes are glittering, and the island is dancing day and night.
In this high-energy issue, we take a break from the parades for a rustic, meaty feast at Fermin's Bar. We teach you how to make Siboyo Tempera, the zesty condiment found on every local table, and we explore the legendary Truk di Pan culture that saves us all after the midnight parades.
Chronicle Spotlight: Fermin's Bar - The King of Local BBQ
When the Carnival music stops and the hunger sets in, locals don't look for white tablecloths. They look for the smoky scent of charcoal. Tucked away in the neighborhoods of Noord, Fermin's Bar (often just called "Fermin's") is a legendary spot for unpretentious, mouthwatering BBQ.
The Fermin's Experience:
This is an authentic "rum shop" vibe turned BBQ haven. It’s open-air, rustic, and usually packed with locals watching baseball or debating Carnival bands. You sit on wooden stools, drink ice-cold beer, and eat with your hands. It is loud, friendly, and deeply Aruban.
The Cuisine:
Simple, grilled perfection.
The Ribs: These are the stars. Sticky, sweet, smoky, and falling off the bone.
Satay: Giant skewers of marinated pork or chicken, grilled over open coals.
The Sauce: Fermin’s secret BBQ sauce is iconic—tangy, sweet, and sticky.
Sides: Served with classic fries, coleslaw, or a simple side salad to cut the richness.
Why It Matters to The Aruban Foodie Chronicle:
Fermin's is the definition of "local comfort." It’s where friends gather after work or before a night out. It reminds us that sometimes, the best food comes from a simple grill and a family recipe.
Your Chronicle Local Tip: It gets packed on weekends. Go on a weeknight or order takeout via TakeawayAruba.com if you want to skip the crowd but keep the flavor.
Location: Olijfistraat 2, Noord, Aruba.
✨ Featured Experience:
Fermin's is a bit off the beaten path, much like the rugged North Coast. Build up a serious appetite by exploring the wild side of the island first:
Aruban Kitchen: Siboyo Tempera (Pickled Onions)
If you've eaten local fish, BBQ, or snacks in Aruba, you’ve tasted the sharp, spicy tang of Siboyo Tempera. These marinated onions are the essential condiment of the island, cutting through rich fried foods with a hit of acid and heat. It is incredibly easy to keep a jar in your fridge.
Simple Siboyo Tempera Recipe
Ingredients:
2 large red onions, thinly sliced into rings
1 cup white vinegar (or cider vinegar for a milder taste)
1/2 cup water
1/2 tsp salt
1/2 tsp black peppercorns
1 bay leaf
1/2 Madam Jeanette pepper (whole for mild heat, sliced for fire!), or habanero
Instructions:
Blanch (Optional): If you find raw onions too strong, pour boiling water over the sliced onions in a colander, then immediately rinse with cold water. This keeps them crunchy but removes the "bite."
Brine: In a small pot, heat the vinegar, water, salt, peppercorns, and bay leaf until the salt dissolves. Let it cool slightly.
Combine: Pack the onions and the hot pepper into a clean glass jar.
Pour: Pour the warm vinegar mixture over the onions until they are submerged.
Wait: Seal the jar and refrigerate. Let it sit for at least 24 hours before eating. The onions will turn a beautiful bright pink.
Serve with: Everything! Fried fish, steak, BBQ ribs, or even on a sandwich.
✨ Featured Experience:
Want to learn how to balance these strong local flavors like a pro? There is no better way than getting your hands dirty in a local kitchen:
👨🍳 [Private Authentic Aruban Cooking Workshop - Book Here]
Behind the Bites: The "Truk di Pan" Ritual
In New York, they have pizza. In London, kebabs. In Aruba, the post-party salvation is the Truki Pan (Bread Truck).
Between 10:00 PM and 4:00 AM, specifically during Carnival season, these trucks are the most popular "restaurants" on the island. You will spot them by the neon lights and the long lines of cars.
The Menu:
The menu is almost identical across trucks, focusing on heavy, savory carbs to soak up the revelry:
Lomito: Garlic-marinated tenderloin steak sandwich.
Kip (Chicken): Chopped grilled chicken sandwich.
Chorizo: Spicy sausage.
The Sauce: The sandwich isn't done until you drown it in the sauces lined up on the counter: garlic sauce, rosada (pink sauce), peanut sauce, and pika.
Eating a Lomito sandwich leaning against your car hood at 3:00 AM is a rite of passage for any true Aruban foodie.
Local Resource Spotlight: TakeawayAruba.com
Carnival traffic can be crazy. If you want to avoid the roads but still eat like a local, check out TakeawayAruba.com.
It’s the best local directory for finding menus from spots like Glenn’s Place, Alfie's In Aruba, and dozens of other local gems that might not be on the big delivery apps. Find the menu, call the number, pick up the food. Simple.
Foodie Event Calendar: What's Cooking & Where? (Starting February 2nd)
This is it. The big ones.
Lighting Parade (Oranjestad) - Saturday, Feb 7, 2026
What: A nighttime spectacle where thousands of participants wear costumes illuminated by lights.
Foodie Angle: The streets of Oranjestad turn into a massive open-air food court. Look for pastechi, corn soup, and whiskey-glazed ribs from street vendors.
Carnival Grand Parade (San Nicolas) - Saturday, Feb 14, 2026
What: The big parade heads to the sunrise city!
Foodie Angle: This is your chance to grab Oyster Soup (a San Nicolas specialty) or Johnny Cakes from vendors in the area.
Carnival Grand Parade (Oranjestad) - Sunday, Feb 15, 2026
What: The finale. The biggest event of the year.
Warning: Most restaurants along the parade route (L.G. Smith Blvd) will be closed or reserved for private parties. Plan your food before you get stuck in traffic, or rely on the street vendors!
Your Chronicle Action Plan:
Stock the Fridge: Make a jar of Siboyo Tempera now so it's ready for your Carnival BBQ.
Cash is King: If you plan to eat at the parades, bring cash (Florins or small USD bills). Card machines often fail with the crowds!
Happy Carnival!
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!
