Panama’s culinary landscape is a vibrant tapestry woven from diverse influences. Afro-Caribbean, American, Spanish, and French flavors all blend together to create a rich and eclectic gastronomic experience.
Fresh fish is a staple, often paired with Latin American seasonings and innovative fusion recipes that will delight even the most discerning palate.
Cocadas
In Panama, the cherished coconut confections known as cocadas are a staple. A unique twist is added by incorporating sweet condensed milk instead of eggs, giving them an unmistakable flavor profile. These scrumptious treats are typically served as a decadent dessert, emerging with a golden hue after baking. While some may choose to customize their cocadas with vibrant colors and additional decorations, the traditional recipe remains a beloved favorite among locals.
In fact, cocadas pair remarkably well with a wide range of accompaniments, from rich chocolate and warm cinnamon to sweet dulce de leche and dried fruit.
Platanos Maduros
Platanos Maduros is an innovative twist on traditional ripe plantains. When cooked to perfection, they meld into a delectable dish that pairs remarkably well with main courses like coconut rice. The process begins by frying the soft plantain in a harmonious blend of oil, cinnamon, butter, and vanilla. This unique preparation gives Platanos Maduros its distinctively sweet flavor profile, often described as indulgently so.
Tamales
Christmas celebrations in Panama wouldn’t be the same without the iconic tamale, a staple dish that’s deeply rooted in the country’s culture. The process of preparing tamales begins with the use of plantain leaves as wrapping material, which is then filled with a savory mixture of cornmeal, raisins, and flavorful chicken. This delectable treat isn’t just limited to Christmas celebrations; it’s also a popular choice at weddings and other special occasions.
When served, tamales are typically accompanied by crispy fried plantains, sweet raisins, and tangy tomato-based sauces, making for an unforgettable culinary experience.
Bistec Picado
The culinary term Picado refers to finely ground or minced ingredients, whereas Bistec represents steak. By combining these two concepts, Panama’s traditional dish is born – a hearty, satisfying delight featuring richly flavored beef mince infused with an array of spices and seasonings. A staple in many local households, this mouthwatering delicacy typically tops the menu with a colorful medley of bell peppers, onions, or chillies, accompanied by a tangy tomato sauce.
As one might expect, the locals have fallen head over heels for this flavorful treat, boasting tender grilled beef smothered in an assortment of spices and condiments.
Primavera Salad
In Panama, the primavera salad is a crowd-pleaser, with everyone enjoying it equally. This vegetable-packed dish is not only a tasty side option but also a nutritious lunch choice. A medley of pasta, fresh vegetables, and various peppers come together to create this flavorful delight. Some variations may include cheese and grilled asparagus for added richness. While typically served as a side, the primavera salad has the unique ability to elevate the overall satisfaction of the main course.
Its greatest asset lies in its harmonious blend of nutrition and flavour, making it an excellent choice for anyone seeking a satisfying meal.
Caldo De Bolas De Verde
In the coastal regions of Ecuador, a scrumptious and aromatic soup has gained widespread acclaim, not only among locals but also in neighboring Panama. This beloved dish boasts an array of ingredients, including tender green plantain dumplings suspended in a rich beef broth infused with corn, yuca, and vegetables. The locals’ affection for this culinary masterpiece stems from its visual appeal as well as its mouthwatering flavor profile.
While some may prefer to enhance the soup’s natural taste with dashes of hot sauce, citrusy zests like lemon or aji bits, and crunchy onions, the end result is undeniably delightful. Whether you’re a fan of bold flavors or subtle nuances, this Ecuadorian-Panamanian fusion is sure to leave your palate tingling with pleasure.
Ensalada De Papas
Throughout the country, a vibrant pink dish stands out for its distinctive color. This iconic recipe’s core ingredient is potato salad, given its signature hue through beetroot preparation. The potatoes are typically boiled, diced, and then combined with carrots, celery, and beets in a harmonious mix. To complete this flavorful fusion, a mayonnaise and mustard dressing is carefully poured over the vegetables, ready to delight on the plate.
Arroz Con Pollo
While Arroz con Pollo may be a staple in many Latin American countries, its variations can be surprisingly distinct from one another. Take Peru and Cuba, for instance – their takes on the dish couldn’t be more different. At its core, however, the recipe remains the same: chicken and rice. In fact, locals are known to frown upon any additions that stray from the original formula. And yet, this beloved dish is a must-try when visiting Panama, where it’s a treasured tradition.
The combination of flavorful rice and tender chicken makes for a satisfying supper that’s sure to become a favorite.
Sancocho
Panama’s beloved sancocho soup is a hearty, comforting blend of chicken and vegetables cooked to perfection in a rich broth. This iconic dish has earned its place at the top of Panama’s culinary hierarchy, and for good reason! The combination of simplicity and bold flavor makes it a crowd-pleaser. With only a few essential ingredients – including free-range chicken, culantro, and a touch of arome – this soup is a masterclass in restraint and nuance.
Typically served with a generous helping of fluffy white rice and sweet plantains, each bite is a delight. What’s more, the city’s eateries put their own creative spin on this Panamanian classic, so don’t be surprised if it doesn’t quite live up to your expectations – or exceed them!
Ceviche
When attending a party in Panama, one culinary delight that’s sure to be on offer is ceviche, a popular dish that originates from the Caribbean. Typically, fish is marinated for at least 24 hours in a mixture of onions, peppers, lime juice, and culantro, resulting in an incredibly fresh and flavorful dish. This tangy treat is often served with crunchy accompaniments like soda crackers, fried plantains, or wheat cracker baskets, offering a delightful combination of textures and tastes.
On a hot day, it’s the perfect pairing with a cold drink – a refreshing treat that will leave you wanting more.
Carimanolas
When exploring the culinary scene in Panama, it’s hard to ignore the prevalence of fried foods that dominate the country’s flavors. While it may seem daunting to indulge in these delicious treats while sightseeing, rest assured that the effort will be well worth it. Among the many mouthwatering options, Carimaola stands out as a fan favorite.
This delightful dish consists of small, handcrafted yucca balls filled with ground beef or cheese, expertly fried to achieve the perfect level of golden-brown crispness. Whether you’re looking for a satisfying breakfast or an afternoon pick-me-up while taking in the sights of Panama City’s top attractions, Carimaola is sure to hit the spot. Just be prepared to grab multiple servings – its popularity is well-deserved!
Ropa Vieja
Panama’s culinary landscape wouldn’t be complete without the iconic Ropa Vieja, a stewed beef dish that has earned its place as a staple of national cuisine. The classic recipe typically consists of slow-cooked beef in a flavorful broth infused with aromatics like garlic, onions, cumin, and oregano, served alongside a side of white rice and crushed plantains.
The origins of Ropa Vieja are steeped in legend, with one tale dating back to Spain where a resourceful individual was forced to get creative with an unconventional ingredient – old clothing – when hunger pangs struck. The name ‘old clothing’ is said to be derived from the dish’s shredded beef resembling tattered fabric. Although variations of Ropa Vieja are enjoyed across Latin America, Panama’s take remains a beloved favorite, making it a must-try culinary experience.
Tamal De Olla
When exploring Panama over the Christmas season, make sure to indulge in Tamal de olla, a savory dish that blends European flavors like raisins, olives, and capers with a nod to the country’s Spanish colonial heritage. This casserole-style delicacy is distinct from traditional tamales wrapped in plantain leaves, as it’s baked to perfection in an oven.
While many locals prepare Tamal de olla at home during the holidays, Panama City’s neighborhood eateries offer a delicious version year-round, so be sure to seek one out.
Patacones
Patacones, a staple in Panamanian cuisine, are made by frying firm green plantains twice. This labor-intensive process yields a crispy exterior and a slightly chewy interior that pairs perfectly with savory meats, melted cheeses, and tangy regional sauces. When served warm, patacones become an irresistible accompaniment to many meals. For a luxurious twist, try pairing them with garlic octopus from Peach Fuzz International – the combination is as delightful as it sounds.
Empanadas
Savory and satisfying, empanadas are a delightful pastry filled with an array of ingredients such as ground beef, potatoes, or melted cheese. When deep-fried to perfection, these flavorful bites offer a filling snack that seamlessly complements a wide range of meals.
Hojaldre
Start your day off right by indulging in a traditional Panamanian breakfast staple – Hojaldre. This crispy, flatbread is cooked to perfection before being generously sprinkled with cinnamon or sugar, paired with melted cheese, savory sausage, or a combination of the three. The result is an unexpectedly light and airy treat that pairs beautifully with a rich and creamy cup of hot chocolate. Simply put, it’s a match made in heaven.
Raspao
In the heart of Panama, a refreshing treat awaits – the raspao. This delightful dessert is essentially a snow cone made from shaved ice, infused with a variety of sweet flavoring syrups. But what takes this indulgence to the next level is the addition of a drizzle of sweetened condensed milk, a move that’s both inspired by and quintessentially Panamanian.
Imagine the crunch of the ice, the burst of flavor from the syrup, and the velvety smoothness of the sweetened condensed milk all coming together in perfect harmony. It’s an experience that will leave you craving more.
No Me Olvides
In Panama, a beloved treat has earned its place among locals’ favorite indulgences. Known for its scrumptious layers, this dessert consists of a sturdy biscuit base, topped with a generous helping of creamy ice cream, a dollop of airy Chantilly whipped cream, and the crowning glory – Grandma’s special sauce, passed down through generations.
Chicheme
In the sweltering Panamanian heat, there’s no better antidote than a refreshing glass of Chicheme. The idea that a milk-based drink flavored with vanilla, nutmeg, and cinnamon could possibly quench your thirst may seem counterintuitive at first. However, it’s precisely this unique blend of flavors that sets Chicheme apart from other beverages. When the humidity is high and all you want is relief, Chicheme’s creamy sweetness provides a welcome respite.
Carne Guisada
Carne guisada, a hearty beef stew cooked in sofrito sauce and tomatoes, is a satisfying meal on its own. The combination of tender beef meats, potatoes, and rich flavors makes for a filling and delicious dinner that’s also incredibly healthy. What’s more, this versatile dish can be enjoyed as an accompaniment to other cuisines, often served with tortillas and bowls of rice by locals. Its comforting warmth and robust flavor make it a perfect fit for any meal.
Panamanian Tortillas
Panamanian tortillas diverge from their Mexican counterparts in terms of thickness and composition. Unlike the thin, familiar tortillas from Mexico, Panamanian versions are thicker, circular cakes made from maize dough. This distinctive breakfast staple often incorporates eggs and cheese for added flavor. Some enthusiasts enjoy it with a simple egg topping, while others prefer it smothered in melted cheese.
While Colombian arepas share some similarities with Panamanian tortillas, the preparation methods set them apart. In Panama, tortillas can be cooked either by grilling into crispy asadas or deep-frying into crunchy fritas. The resulting snack is often golden-hued and has a satisfying crunch.
These bite-sized maize tortillas are frequently enjoyed on their own, offering a delicious and addictive treat that’s perfect for any time of day.
Yuca Frita
Yuca Frita is an adventurous culinary experience that offers a delightful combination of flavors and textures. When cooked in canola oil, yuca roots transform into a crispy, creamy treat with a moderate flavor profile. The dish’s defining characteristics are its satisfying crunch and tangy acidity, which come from the addition of lemon juice during cooking.
While many locals enjoy their Yuca Frita sprinkled with salt and garlic salt for added depth, this flavorful delight is sure to please even the most daring palates.
Final Thoughts
Incorporating elements from Spanish and indigenous African cultures, as well as Native American ancestry, Panamanian cuisine is a unique blend. The culinary traditions of neighboring countries like Venezuela, Ecuador, and Colombia share similarities with those found in Panama, which isn’t surprising given their shared history as part of ‘Gran Colombia.’ However, it’s the locals’ skillful approach to everyday ingredients that truly sets Panama’s cuisine apart.
Barbara is an enthusiastic food-exploring person that goes through different culinary experiences. She got inspired by creating a pizza blog post after she tasted one of the best-selling pizzas in Toledo.