One of the finest ways to immerse yourself in local cultures while traveling is through dining—sampling regional fare and wine: mixing, drinking, and eating with the locals. In Galápagos, where wilderness reigns, we still find ways to mix the local flavors into our dining experience. One night we host an Ecuadorian buffet, complete with a whole roast pig, that our guests often cite on comment cards as their favorite meal of the expedition. And beginning soon, our Galápagos cocktail list will include tastes of the islands. The San Cristobal cocktail is finished with fresh Galápagos guanabana juice; and the Fernandina cocktail is blended with tamarind, a pod-like fruit found in abundance on the cocktail’s namesake island.