Saborea Holy Cross: Una aventura gastronómica única
Explora los sabores auténticos de Holy Cross en una experiencia gastronómica inolvidable.
Santa Cruz is the second largest island in the Galapagos archipelago and its main economic and tourist center. Its capital, Puerto Ayora, is the most populated city of the islands and has a vibrant offer of restaurants, hotels and excursion agencies. Unlike other more arid islands, Santa Cruz has a wide variety of microclimates ranging from dry coastal areas to green, humid highlands. It is the place par excellence to observe the famous giant tortoises in their natural habitat, explore underground lava tunnels and enjoy white coral sand beaches. Its central location makes it the perfect base for daily sailing tours to other uninhabited islands in the national park.
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Flavors of Holy Cross
Gastronomy in Santa Cruz is strongly based on fresh seafood from the Pacific, combined with Andean and tropical ingredients from mainland Ecuador.
Must-Try Dishes
Witch Fish
A bright red local rockfish. It is commonly served fried whole or grilled, with very tasty and delicate white meat.
Canchalagua Ceviche
An endemic mollusk that lives in intertidal rocks. Its texture is similar to that of octopus and it is prepared in ceviche with lemon, onion and cilantro.
Galapagos lobster
Available only during the authorized trapping season (generally July through December). It is served with garlic, butter or grilled.
Sailor Rice
A hearty rice dish cooked with a variety of fresh seafood such as shrimp, squid, shells and fish.
Typical Drinks
Galapagos Coffee
Specialty coffee grown in the highlands of the island. Due to the volcanic soil and climate, it has a unique and highly sought after flavor.
Tropical Fruit Juices
Fresh juices of passion fruit, soursop, guava and tree tomato, very popular to cool off from the equatorial heat.
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Culture
Culture is intrinsically linked to conservation and scientific life. The Charles Darwin Station and the local fishing community are the main hubs.
gastronomy
Fresh seafood stands out, especially 'brujo' (local fish), lobsters in season and ceviche. The street of kiosks in Puerto Ayora offers a great local experience.
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View full guideTips for Gastronomy
Witch Fish
A bright red local rockfish. It is commonly served fried whole or grilled, with very tasty and delicate white meat.
Canchalagua Ceviche
An endemic mollusk that lives in intertidal rocks. Its texture is similar to that of octopus and it is prepared in ceviche with lemon, onion and cilantro.
Galapagos lobster
Available only during the authorized trapping season (generally July through December). It is served with garlic, butter or grilled.
Galapagos Coffee
Specialty coffee grown in the highlands of the island. Due to the volcanic soil and climate, it has a unique and highly sought after flavor.
Chocolate with Galapagos Coffee
Ecuadorian artisanal chocolate bars infused with local coffee beans.
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