(Para español, haz click aquí)

Prepared by chef Ruth Herrera

Be it on firm land or aboard a ship that travels between the thirteen islands, the splendor of Galapagos is hard to overstate. Without a doubt, it is a magical place, where nature has the floor. A good day in Galapagos begins with a breakfast that represents its resources in a delicious manner. Thus, a yellow fin tuna pate is presented as the main protein of this meal, as it is recognized as being a high-quality product that supports artisanal fishermen. It is enjoyed alongside an egg tortilla, made with free-range local eggs and filled with produce that is widely cultivated here.

Plantain was introduced a few decades ago; it forms an important part of the quotidian diet of Galapagos residents. With this versatile food a novelty bread is presented, on top of which one can spread locally produced butter, as outside dairy products are not allowed into the islands. With the butter, a jam made with chayote is offered. This fruit was introduced purposefully into the islands for its medicinal properties. Scientific studies showed this plant would not be harmful to the local ecosystem, and was easily adapted into the local soil and climate. For its nutritional value and in order to use what already grows here, its use is being expanded to culinary uses.

A portion of rose-apple gives this breakfast a touch of freshness and nutrition. This seasonal fruit is locally known as “Norwegian pear”, as was introduced by Norwegian settlers.

A cold guava juice is a popular drink in the Galapagos. Guava is an invasive species, however, using its fruit and disposing of the remains correctly allows to control its propagation. Finally, a cup of the famous Galapagos coffee. Coffee was first introduced to Galapagos in 1865 by landowner Manuel J. Cobos, and since the plant has evolved and adapted in a unique way, producing a special coffee.

Back to main article

See Andean breakfasts

See Coastal breakfasts

See Amazon breakfasts