After sailing for eight days in the Galapagos Islands, I can report that we did not eat any guinea pigs or anything else terribly exotic. We ate lots of seafood - amber jack, shrimp and wahoo - cooked in a variety of ways. Our chef's name was Pedro. I don't think he ever came out of the galley. He was always below deck in his chef's hat, apron, and hot pink crocs preparing something tasty for us to eat.
We had fresh tropical fruit and juices with every meal. Also lots of fresh vegetables. Pedro seemed particularly fond of brussel sprouts. That's about the only thing he prepared that I could not eat. I even tried them just in case the beautiful sauce he smothered them in worked some kind of magic and made them edible. Still didn't work for me.
The potatoes were always particularly good. There was a tiny variety that I thought tasted like beets, but our naturalist guide, who is a native of the Galapagos, insisted they were really potatoes. Another potato dish had an oil made from soaking the seeds of achiote chilis. I need to look into this one and see if I can find a recipe. It was exceptional.
After we returned to Quito, we had one final meal at the hotel before departure. Larry had the goat stew which is an Ecuadorian specialty. I gave it a try and it was surprisingly good. It did not taste like chicken. More like a lighter, sweeter version of beef. I would definitely go for the goat stew next time I'm in Ecuador.