Aruba's national cuisine

Aruba's national cuisine is a combination of various European traditions combined into one. There are practically no indigenous Indian dishes left.

This is due to the fact that the natural resources of this land are quite scarce, and therefore all the food that was cooked, in most cases, was completely inedible to Europeans. But the tradition of cooking with as many ingredients as possible can not, most likely, will never die out. This has had a great influence on the modern methods of cooking in Aruba's national cuisine. Today specialized restaurants are ready to offer their visitors the widest assortment of dishes from this island. All dishes are prepared from a large quantity of seafood. An integral part of them are shrimps, lobsters, lobsters, all kinds of shells and seaweed.

Most dishes are liberally dressed with vegetable oil. Meat is usually used for Dutch recipes. The most common dish in Aruba cuisine is boiled shrimp seasoned with herbs. Cakes stuffed with meat, shrimp and fish are also popular. Lamb stew, meat and cheese pies are also in demand among the locals. Dessert lovers can try the caramel and coconut pudding. In addition, the entire range of imported spirits can be seen on the island.