Experience the tropical flavors of Panama with this collection of 20 traditional recipes.
The culinary history of this region reflects a diverse mix of influences, including Spanish, African, American, Chinese, and Indian cultures. Local chefs rely heavily on native ingredients like yuca, corn, plantains, and fresh seafood to create these vibrant dishes.
You might compare Panamanian cuisine to Creole cooking because of the similar usage of spices, herbs, and colors.
Savory plates here offer complex textures and contrasting tastes, while sweet treats provide rich or tangy tropical notes. Whether you crave something salty or sugary, these Panamanian foods are delightfully underrated.
1. Panamanian Beef Empanadas
Everyone adores empanadas because of their warm, flaky crusts and delicious savory fillings. This specific recipe fits that description perfectly.
Inside, you find a mixture of ground beef, various onions, peppers, and tomato paste along with green olives. It includes plenty of seasonings and herbs too.
The flavor brings some heat without burning your tongue. The meat remains juicy and lean rather than overly greasy.
2. Panamanian Corn Tortillas
You find tortillas as a daily necessity in numerous Spanish speaking nations and islands. In Panama, cooks typically construct theirs using corn.
These rounds possess a taste similar to standard corn tortillas. However, the cooking method sets them apart since they get baked or grilled.
This technique renders them softer and thicker compared to the fried variety.
3. Ropa Vieja
The name translates directly to “old clothes” in English. That moniker might not spark immediate hunger.
Fortunately, the meal only resembles a heap of tattered fabric rags visually. It tastes nothing like laundry.
This colorful plate relies on shredded components. That explains the odd name.
While it serves as a national meal for Cuba, Panama loves it too. Cooking takes patience, but the aroma is amazing.
4. Tostones
Chefs throughout Panama and the Caribbean regularly incorporate plantains into all kinds of meals. While fried sweet ones are lovely, these green versions lean toward the salty side.
You smash them flat, add salt, and deep fry the slices until they turn golden brown.
Many folks consume these snacks just like tortilla chips by dipping them in guacamole or salsa. Tostones offer a substantial bite that chips lack.
5. Arroz Con Pollo
This particular formula for chicken and rice differs greatly from others I have attempted. I usually expect the style found in local Mexican eateries.
Those places serve a massive piece of poultry atop rice smothered in cheese sauce. The Panamanian variation changes things up completely.
It utilizes crushed tomatoes and tomato paste, which initially felt strange.
I gave it a shot anyway. The result is incredible.
6. Plátanos Maduros
This two ingredient method for frying sweet plantains requires minimal effort. You can finish it successfully in almost no time.
Just remove the peels and cut the fruit into slices. Next, sauté the rounds in oil for a few minutes per side.
When finished, move them onto a paper towel to soak up excess grease. Feel free to sprinkle salt before serving.
7. Yuca Frita (Yuca Fries)
I decided to include yuca frita here too. These sticks resemble our standard French fries.
However, the interior texture feels softer. The taste profile comes across as slightly saltier.
You also get some health benefits with this option. They contain higher levels of fiber and protein with lower sugar content than potato fries.
8. Carne Entomatada
You can plate carne entomatada over rice, wrap it inside a tortilla, or eat it alongside beans. No matter the method, the bold flavor satisfies.
Describing the taste is difficult, but it is wonderful. The component list features brown sugar, bay leaves, garlic, onions, and lean ground beef.
It manages to be savory, spicy, and sweet simultaneously. The spice blend is complex.
9. Hojaldres
Hojaldres represent another beloved bread option within Panama. The name translates literally to mean puff pastry.
Do not confuse this with the frozen dough sheets sold at supermarkets. These items share more traits with tortillas.
They classify as a flatbread variety. The texture remains airier and lighter than standard tortillas.
10. Caramelized Plantains
Regular plantains are naturally sugary, yet some Western palates might need more sweetness for dessert. That is where this caramelized version helps.
You dip the slices in sugar and cinnamon. These turn out incredibly sweet even before adding coconut whipped cream.
This treat satisfies extreme cravings for decadent desserts.
11. Tomato Avocado Salad
You can assemble this salad in roughly five minutes. No heat is required.
If you possess the skill to chop vegetables and fruit, you can master this dish. Just drizzle some oil over the top.
The meal is quite nutritious since it features produce and legumes. Ingredients include chickpeas, tomatoes, onions, avocados, and cucumbers.
Remember to let it chill before you eat.
12. Carimanolas
These yuca fritters differ significantly from yuca fries. Carimanolas share more DNA with empanadas.
The main distinction lies in the exterior shell. Empanadas possess a flaky crispness, while these fritters are fluffy despite being crisp.
They look like stout versions of fried mozzarella sticks from Sonic. Inside, the beef stuffing is herby and spicy.
You will not require sauce to enjoy them.
13. Strawberry Raspado
Cooks in Panama excel at blending spicy notes with sweet elements. This strawberry raspado exemplifies that skill perfectly.
Sometimes called a Mexican snow cone, this treat features shaved ice blended with actual strawberries. It feels refreshing and cold.
Thanks to ancho chili powder, it possesses a genuine kick. I believe that heat improves the flavor.
14. Panamanian Chicheme
Numerous individuals confuse chicheme with horchata. In truth, the beverages differ quite a bit.
Both recipes utilize condensed milk, vanilla extract, and cinnamon. That is the limit of their similarities.
Chicheme relies on broken corn kernels for its base. Horchata uses rice instead.
Both drinks are refreshing and sweet.
15. Panamanian Sancocho
Panamanian sancocho falls under the stew category. The broth is slightly thinner than what most Americans expect from stews.
Ingredients include yuca root, onions, various seasonings, and roasted chicken. This dish is hearty and chunky.
It works perfectly during cold winter months. However, the flavor remains wonderful throughout the entire year.
16. Tamal De Olla
This recipe demands numerous components and requires patience to prepare. Once finished, the reason for that effort becomes clear.
It results in a filling meal that is slightly spicy, herby, and creamy. The flavor profile is massive.
Ensure you use the full amount of liquid listed. Reducing moisture makes the texture less juicy and too thick.
17. Potato and Beet Salad
I adore this side dish for its taste and its vibrant appearance. The pinkish purple color looks amazing.
I appreciate colorful cuisine, particularly when the hue comes from nature rather than dyes. It tastes wonderful too.
The flavor is tangy and zesty. A lovely creaminess makes eating it a joy.
18. Rice with Pigeon Peas and Coconut (Arroz con Guandú y Coco)
The title of this recipe reveals exactly what to expect. This common Panamanian side features pigeon peas mixed with seasoned rice.
The profile leans savory and herby. Coconut milk adds a subtle touch of sweetness.
The texture turns out silkier and fluffier than many other rice preparations.
19. Carne Guisada
Carne guisada is a thick, meaty beef stew that originated in Colombia. You simmer the meat in a blend of garlic, tomatoes, cumin, cilantro, scallions, and beer.
You may swap water for the beer if desired. Doing so causes a slight loss in flavor richness.
Preparation takes roughly one hour. Serving it atop rice improves the experience.