Unlike people who visit places like Paris or Rome, most people who visit the Galapagos Islands do not visit for the food. The Galapagos has many amazing natural wonders and wildlife, but the food can be a bit of an afterthought. Because the Galapagos Islands are hundreds of miles from the mainland, most restaurants do not have access to exotic or processed ingredients, but they do have access to an abundance of seafood and locally grown produce which creates simple but flavorful dishes.
#1 Pan de Yuca
One of my favorite snacks to eat in the Galapagos was pan de yuca. It was incredibly cheap and filling. pan de yuca is bread filled with cheese. The bread is made from yuca which is a popular root vegetable in Ecuador.
My first meal in the Galapagos was encebollado. This soup is the Ecuadorian equivalent to chicken noodle soup. It is a comfort food that is great to eat when you are sick and is a known hangover cure in Ecuador. This soup is made with fish, onion, yuca, and other vegetables. It is especially delicious served with plantain chips on top.
My first taste of ceviche came right out of the ocean. I was on a fishing excursion and the crew members on board whipped up this dish hours after the fish were caught. I’ll be honest, after trying ceviche, it wasn’t my favorite. This is in part because at home, I’m a vegetarian and the fish was a bit too raw for me to enjoy, but that didn’t stop everyone else on board from enjoying this dish. We had ceviche with tuna and swordfish, but you can make it with just about any kind of seafood. There are even vegetarian versions available.
#4 Tres Leches Cake
During my 2 month stay in the Galapagos, I was invited to many birthday parties, and at every party, there was Tres Leches Cake. This cake is extremely moist and a lot less sweet than some American counterparts and is quite good on a hot day.
Patacones are twice-fried plantain slices made from green plantain. They are crispy on the outside and soft on the inside and make the best side dish or snack. Sprinkle some crumbled queso fresco on top of the warm plantain and prepare yourself for a little bite of amazing.