The Aruban cuisine is a Creole cuisine with a mix of different influences, especially from the Netherlands, Spain and Latin America. Because of the massive arrival of American tourists, the Aruban cuisine has ever more American dishes and Aruba itself is getting more and more fast food chains. Because of the dry climate in Aruba, the real Aruban cuisine contains a few different vegetables and fruits. In Aruba only grows kalula (a type of wild spinach), the Aruban cucumber, coconut, lemon and soursop (large fruit with a milky sap). The other fruits and vegetables are imported from Venezuela.
The most eaten meat in Aruba is chicken, goat and iguana. These meats are often prepared in a stew (stoba). Naturally, the cuisine has many fish dishes including mahi-mahi, snapper, tuna and shellfish. Typical Aruban dishes are:
- Keshi Yena: A hollowed Edam or Gouda cheese stuffed with chicken or fish combined with a marinade of olive, tomato and raisin.
- Funchi: A cornmeal cake often served with a stew.
- Pan Bati: a loaf of cornmeal baked or fried, it resembles a thick pancake.
The tap water on Aruba is drinkable, it's extracted from sea water that is desalinated by the water treatment plant. Additionally, you can buy mineral water in any supermarket. Aruba is known for its many kinds of cocktails that you can get in every bar. Aruba produces only one brand of beer which is also the national drink, Balashi beer. In the same factory Grolsch beer is also brewed (under license). Aruba also has its own rum, the Aruban Rum.