Food in Panama

Panama, the vibrant crossroads of the Americas, beckons travelers with its dynamic mix of cultures, which is vividly reflected in its flavorful cuisine. As a melting pot of indigenous, African, and Spanish influences, Panamanian dishes offer a tantalizing blend of tropical tastes and textures. For the average tourist, delving into the local gastronomy is not just about satisfying hunger—it's an adventure for the palate. Discover the must-try dishes and culinary experiences that await you on your journey through Panama.

Panamanian Dishes

Sancocho

Sancocho is Panama's national dish, a hearty and aromatic chicken stew that is a staple in Panamanian cuisine. It's made with chicken, yuca (cassava), corn on the cob, culantro (a herb similar to cilantro), onions, garlic, and oregano. Sancocho is typically served with white rice and is known for its restorative properties, often enjoyed as a remedy for hangovers.

Ceviche

Panamanian ceviche is a refreshing seafood dish, especially popular along the coasts. It consists of fresh raw fish or seafood such as shrimp, octopus, or sea bass, marinated in freshly squeezed lime juice with chopped onions, cilantro, and hot peppers. The acidity of the lime juice "cooks" the fish, resulting in a tangy and zesty flavor profile.

Ropa Vieja

Ropa Vieja, which literally means "old clothes," is a flavorful dish made with shredded beef cooked in a rich tomato-based sauce. The meat is seasoned with a blend of spices, bell peppers, onions, and sometimes capers and olives, creating a savory and slightly tangy taste. This dish is commonly served with rice and beans or fried plantains.

Arroz con Pollo

Arroz con Pollo, or rice with chicken, is a classic Panamanian comfort food. It's a one-pot meal where the rice is cooked with seasoned chicken, vegetables, and a mix of herbs, often colored with annatto or saffron. The dish is garnished with peas, carrots, and red bell peppers, making it as vibrant in color as it is in flavor.

Patacones

Patacones, also known as tostones, are twice-fried green plantain slices that are a ubiquitous side dish in Panama. They are typically smashed into flat discs between the two frying sessions and served with a dipping sauce or as an accompaniment to a main dish such as ceviche or ropa vieja.

Carimañolas

Carimañolas are torpedo-shaped yuca fritters stuffed with seasoned meat, usually ground beef or shredded chicken. The yuca dough encases the flavorful filling and is then deep-fried to golden perfection. These are commonly enjoyed as a snack or for breakfast and are often accompanied by a spicy dipping sauce.

Tamales

Panamanian tamales differ from their Mexican counterparts, as they are often wrapped in banana leaves rather than corn husks. The filling usually includes seasoned chicken or pork with a mix of vegetables, raisins, olives, and capers, enveloped in a moist, corn-based dough. They are a staple during holiday celebrations.

Hojaldas

Hojaldas, also known as hojaldres, are Panamanian fried bread similar to fry bread or beignets. Light and airy, they're commonly eaten for breakfast, topped with powdered sugar, or served alongside savory dishes such as ropa vieja or scrambled eggs.

Yuca Frita

Yuca Frita is Panama's answer to French fries. Yuca, also known as cassava, is sliced and deep-fried until crispy on the outside and tender on the inside. It is often served as a side dish and is especially popular as an accompaniment to ceviche.

Panamanian Desserts

Bienmesabe

Bienmesabe is a traditional Panamanian dessert that translates to "tastes good to me." It's a sweet coconut-based treat that's made by cooking grated coconut with brown sugar and spices like cinnamon until it thickens into a paste. Bienmesabe can be enjoyed on its own or used as a filling for pastries.

Raspadura

Raspadura is an unrefined sugar loaf made from the reduction of sugarcane juice. It's a key ingredient in many Panamanian desserts and is often grated over sweets or used to sweeten beverages like coffee or fresh fruit juices.

Chicheme

Chicheme is a sweet, non-alcoholic beverage made from corn. It's a blend of boiled corn, milk, vanilla, and cinnamon, resulting in a creamy and comforting drink. Chicheme can be served warm or cold and is commonly found in street fairs and markets.

Flan de Coco

Flan de Coco, or coconut flan, is a creamy custard dessert with a caramelized sugar topping. Infused with coconut milk, this flan has a rich and tropical flavor that is a favorite among Panamanians and visitors alike.

Tres Leches Cake

While not unique to Panama, Tres Leches Cake is a beloved dessert throughout Latin America, and Panama is no exception. The sponge cake is soaked in a mixture of three types of milk: evaporated milk, condensed milk, and heavy cream, creating a moist and indulgent treat often served at celebrations.