It is enough to mention the Galapagos Islands to immediately imagine
ourselves swimming in its beautiful beaches, taking thousands of photographs
while we placidly observe its fauna and how magnificent we would spend it
between waves and good friends, however, the list of wonders that you will find
in the Galapagos Islands don’t end there.
In this article we will talk to you about the gastronomy of the
Galapagos Islands so that you not only know one of the most spectacular places
in Ecuador but also taste the exquisite and authentic dishes of the Enchanted
Islands.
The archipelago offers its visitors a wide range of recipes made with
the fruits of the sea, such as fish, lobster, shrimp, and canchalagua.
Arroz Marinero
Arroz Marinero, also known as rice with seafood, is a very popular dish
not only in the Galapagos Islands and Ecuador but throughout Latin America. It
is a traditional dish of the coastal areas and, for this reason, it is the main
dish in Galapagos.
As its name suggests, the principal ingredient is rice, to which shrimp,
shells, squid, mussels are added. In summary, all kinds of seafood and fish can
be used for this food. It usually contains garlic, onion, pepper, a touch of
coriander and other spices.
Arroz marineroCanchalagua ceviche
Although canchalagua ceviche is a popular dish throughout the Galapagos,
it is especially typical of the island of San Cristóbal, the easternmost of the
archipelago. The cebiche or ceviche of canchalagua is the desired dish that
currently can only be consumed in three of the twenty restaurants on the
island.
Canchalagua is an endemic mollusk of approximately 5 cm formed by a
black rounded-shaped shell.
Its popularity is currently due to tourists who visit the island every
day; In fact, it is estimated that 60% of the consumption of this dish is
thanks to the tourism that the island receives. According to the Galapagueños,
it is an “aphrodisiac” dish.
The texture of the canchalagua is hard, similar to the octopus, but its
flavor is similar to clams or shells. For the preparation of this dish,
tomatoes, peppers, onions are used, as well as lemon juice to enhance its
flavor.
Canchalagua cevicheLobsters
Lobsters and shrimp are probably the most consumed by the main
populations of the archipelago, such as Puerto Ayora (Santa Cruz Island) and
Puerto Vaquerizo Moreno (San Cristobal Island).
Lobsters can be consumed in several ways and there are many recipes:
lobster with special sauce, lobster with caviar and pink sauce, gratin lobster,
baked lobster, garlic cream lobster, rice with lobster and clams.
LobstersCassava bread
Cassava bread is an appetizer from the Ecuadorian coast and one of the
most representative dishes of Ecuador today. Although it may not seem like it,
your recipe is very simple. It is usually consumed at breakfast or snack,
although it can be consumed at any time of the day.
It is usual to serve it accompanied by other foods, such as yogurt
smoothie with fruits, chocolate and also as a side dish for other stronger
foods. Cassava starch is used for its preparation and its method of production
is very creative. Grated fresh white cheese is necessary, usually half
mozzarella and half Dominican leaf cheese.
Cassava breadSopa marinera
The sopa marinera or seafood soup is a very typical and traditional
recipe for the Galapagos Islands. As in the case of marine rice, in a seafood
soup you can add all kinds of seafood, like fish and shellfish. It is a dish
that is currently consumed throughout the country.
Sopa marineraThe most common seafood and fish are clams (shells), crab pincers,
shrimp and assorted fish (eg cod). The broth is also made with white onion and
red onion, white wine, ground peanuts, tomatoes, coriander, bay leaf, achiote,
olive oil, a little flour to thicken, salt and pepper. The various Ecuadorian ethnic groups and the influence
of Germans, Americans, Norwegians and other foreign cultures that colonized the
Galapagos, made the cuisine of the islands a fusion of flavors, capable of
surprising the most demanding palates
