Culinary Delights

The Aggressor Cuisine

Our chefs are culinary artists, who create unique masterpieces that tantalize your palate and have you dreaming of your next meal.

As our guest, you will enjoy up to three delicious meals a day plus mid morning and afternoon snacks at each Aggressor liveaboard, river cruise or safari lodge. Menus are varied and plenty with a variety of American feasts, local cuisine and barbecues. You will awaken to fresh fruits, hot entrees, cereals and juices. Lunches feature hot soups, homemade breads, salads and sandwiches and/or entrees. Dinners are chef prepared and served each evening and include salads, vegetables, seafood, beef or chicken with a fresh homemade dessert.

* Once onboard, please speak to the chef about any special dietary restrictions. Certain dietary and beverage requests may not be available due to the remote nature of the location.

Cooking with Chef Jerry Carcamo

Join Chef Jerry Carcamo of the Belize Aggressor IV

Pan-Seared Snapper with Banana Salsa was the fare of the day. Watch as Chef Jerry prepares this delicious meal and shares his tips & tricks for making it perfect for your family & friends. YUM!

Featured Chef - Chef Juan Jose Zuñiga

Juan Jose Zuñiga, Head Chef of Galapagos Aggressor III®

As a teenager, Juan started work as baker in his home country of Ecuador. He later worked as an assistant in the transport business. At 19 he began his studies for work in the Food and Beverage industry. Juan Jose likes the experimental style of cooking, like mixing of traditional Ecuadorian cuisine with an international touch.

He has worked for 10 Years as Chef and it is his passion. Juan Jose joined Galapagos Aggressor through a recommendation and started full time in 2020. He is very motivated share his passion with our guests!

FAVORITE RECIPES

Here you will find a collection of some of Aggressor guests' favorite and most requested recipes. We are adding more daily so check back often. Bon Appetite!

FEATURED RECIPE

KABOCHA PUMPKIN SOUP

3 Large Kabocha Pumpkins, halved and the seeds cleaned out
5 14oz. cans of coconut milk
2 tblsp of madras curry powder
2 tsp of turmeric
Salt and Pepper to taste
Lime Juice
Fish Sauce (optional)

Place the pumpkins on a sheet pan lined with parchment paper cut side down. Roast at 350 degrees for about 35-45 minutes until the top of the pumpkin is soft to the touch. Take out and let cool to room temperature. When cool, scoop out the pumpkin into a large sauce pan. Add curry, turmeric, coconut milk. Bring to a boil, then simmer for about 30 minutes. Stir occasionally to prevent sticking to the bottom of the pan. Take an immersion blender and blend until smooth. Add salt and pepper then the lime juice and fish sauce if desired. Add these ingredients slowly and taste again and again. Remember you can always add, but you can never take away. This soup is super awesome, just like the chef that created it.

View Recipe >

Aggressor Adventures™