Venturing into the culinary scene of Panama reveals a unique blend of flavors and traditions that reflect its diverse cultural heritage. The country’s history has been shaped by various ethnic groups, including Spaniards, Africans, Chinese, Indians, Americans, and many others, all of which have contributed to the rich tapestry of Panamanian cuisine. This fusion of cultures is evident in the heavy reliance on tropical ingredients such as plantains, pineapples, yuca, corn, and seafood.
The culinary landscape of Panama shares similarities with Creole cuisine, both known for their bold use of spices, flavors, colors, and herbs. As a result, Panamanian dishes are often complex and feature contrasting textures and flavors. The sweet side of Panamanian cuisine is characterized by rich, tropical flavors that can be tart or tangy at times. In contrast, savory dishes offer intricate and layered flavor profiles that set them apart from other global cuisines.
One thing is certain: regardless of whether they are sweet or savory, Panamanian foods are often underrated yet undeniably delicious.
20 Best Foods From Panama
Panamanian Sancocho
Hearty and comforting, Panamanian sancocho is a type of stew that deviates slightly from the traditional thick broth commonly associated with stews in American cuisine. This flavorful dish features roasted chicken as its main protein component, accompanied by an assortment of herbs and seasonings, sautéed onions, and a generous portion of yuca root, adding texture and depth to each rich and satisfying bite.
Tostones
Culinary traditions in Panamanian and Caribbean cultures often feature plantains as a staple ingredient in both sweet and savory dishes. While fried sweet plantains are typically a delightful treat, the version made with green plantains is characterized by a more pronounced salty flavor. When prepared to perfection, these smashed, salted, and deep-fried plantains achieve a crispy golden-brown exterior that’s hard to resist.
Many people enjoy eating them in much the same way as tortilla chips – paired with salsa or guacamole – but their slightly firmer texture gives them a unique flavor profile that sets them apart from their crunchy counterparts.
Carimanolas
Delving deeper into the world of yuca-based dishes, it’s essential to note that yuca fritters, or carimanolas, bear little resemblance to their French-inspired counterpart, yuca frita. While yuca frita is essentially a fried potato stick akin to French fries, carimanolas are more similar in concept to empanadas.
The distinction lies not only in the filling but also in the outer layer, with empanadas boasting a crispy and flaky texture that carimanolas can’t quite match, despite their own crispy exterior being slightly lighter and airier. These fried treats have a rounded shape reminiscent of mozzarella sticks from Sonic Drive-In, albeit significantly larger in size.
What truly sets them apart is the bold and aromatic flavor of the beef filling, which eliminates the need for additional dipping sauce to elevate their taste experience.
Yuca Frita (Yuca Fries)
You’ll notice that yuca frita is another popular dish in Peruvian cuisine. It bears a resemblance to our traditional French fries, but with some notable differences. Yuca frita has a softer interior and a more pronounced saltiness compared to its French counterpart. Furthermore, it offers a slightly healthier alternative due to its higher protein and fiber content, accompanied by a lower sugar level than regular French fries.
Carne Guisada
Generally, Carne guisada is a thick, meaty beef stew that originated in Colombia. This hearty dish requires simmering the beef in a mixture of beer, scallions, cilantro, cumin, tomatoes, and garlic for about an hour to bring out its rich flavors. While you can substitute water for the beer if preferred, doing so may result in a slightly less robust flavor profile.
The best way to enjoy Carne guisada is by serving it over rice, which helps to soak up the savory broth and intensify the overall taste experience.
Panamanian Corn Tortillas
Among the diverse culinary traditions of Latin America and the Caribbean, one ingredient stands out as a staple in many countries: the humble tortilla. In Panama, for instance, locals often prefer to make their tortillas using corn, which gives them a distinct flavor profile compared to other types. Interestingly, these Panamanian-style tortillas have a thicker and softer texture than their fried counterparts due to being grilled or baked instead.
Hojaldres
Keen observers of Panamanian cuisine may have noticed that Hojaldres are another popular bread in this Central American country. The literal translation is “puff pastry,” which might lead one to assume it’s similar to the puff pastry dough commonly found in stores. However, Hojaldres are actually more akin to tortillas – a type of flatbread – but with a lighter and airier texture than traditional tortillas.
Panamanian Chicheme
Zest for adventure seekers often leads them down a path of culinary discovery, only to find themselves confused by the similarities between two popular beverages: chicheme and horchata. While it’s true that both drinks share some common ingredients like cinnamon, vanilla extract, and condensed milk, they are far from identical in terms of their composition and origins. Chicheme, for instance, is made with broken corn kernels as its base, whereas horchata relies on rice as its foundation.
Despite these differences, both chicheme and horchata have earned a reputation for being sweet, refreshing, and incredibly delicious, making them worth trying for those who are eager to explore new flavors.
Plátanos Maduros
Understanding the simplicity of this two-ingredient recipe is key to appreciating its elegance. With just plantains and oil as ingredients, the preparation process is streamlined and incredibly quick to execute. To begin, peel the plantains and cut them into bite-sized pieces. Next, heat the oil in a pan over medium heat and sauté the plantain slices for approximately two minutes on each side, or until they reach your desired level of crispiness.
Once cooked, carefully remove the fried sweet plantains from the oil with a slotted spoon and place them onto a paper towel-lined plate to absorb any excess grease. A sprinkle of salt is optional but can add an extra layer of flavor to this already delicious dish. With these simple steps, you’ll be enjoying crispy fried sweet plantains in no time.
Rice with Pigeon Peas and Coconut (Arroz con Guandú y Coco)
Taking its name at face value, this recipe is exactly what you’d expect – a traditional Panamanian side dish made with seasoned rice and pigeon peas. The combination of herbs and spices gives it a distinctive flavor profile that’s both savory and slightly sweet, thanks to the addition of coconut milk. One of the standout features of this dish is its texture, which is surprisingly light and fluffy, setting it apart from many other rice-based side dishes.
Caramelized Plantains
Making the perfect combination of sweetness and texture is a crucial aspect when it comes to indulging in desserts inspired by tropical flavors. Sweet plantains are indeed delightful, but they might not be enough to cater to the taste preferences of many Westerners, who tend to have a sweeter tooth. This is where caramelized plantains come into play – their sweetness is elevated by being dipped in cinnamon and sugar, which sets them apart from their raw counterparts.
Additionally, when you top these sweet treats with coconut whipped cream, the result is nothing short of indulgent.
Ropa Vieja
Essentially, the name ‘ropa vieja’ is misleading when translated from Spanish, as it literally means ‘old clothes.’ At first glance, this dish may seem unappetizing due to its appearance, resembling a pile of tattered rags. However, its taste and aroma are vastly different from its appearance. The vibrant colors and shredded texture of the ingredients contribute to the ‘old clothes’ description. Despite being one of Cuba’s national dishes, ropa vieja is also widely enjoyed in Panama.
Cooking this dish requires patience, but the end result is well worth the wait. With a rich blend of spices, heat, and flavor, ropa vieja is sure to delight anyone who enjoys a bold culinary experience.
Tamal De Olla
Understanding the complexity of this dish requires a multitude of ingredients, all carefully selected to create a harmonious balance of flavors. Upon completion of the cooking process, which takes some time, you’ll likely find that the end result is well worth the effort. The final product is characterized by its rich, creamy texture, coupled with an aromatic blend of herbs and a subtle kick of spice, making for a truly satisfying culinary experience.
One essential tip to keep in mind is not to skimp on the liquid ingredients, as this can result in a thicker consistency that falls short of the dish’s intended juiciness.
Arroz Con Pollo
Sometimes a recipe can surprise you in the best possible way, and that’s exactly what happened with this Panamanian-style arroz con pollo. Unlike the version I’m familiar with from our local Mexican restaurants, where chicken is served on top of a bed of rice smothered in cheese sauce, this one is a game-changer. The use of tomato paste and crushed tomatoes may seem unusual at first, but trust me when I say it’s worth giving it a try.
The flavor profile is full-bodied, rich in herbs and spices, and boasts an impressive amount of protein and vitamin C to boot. Whether you’re a fan of chicken, rice, tomatoes, or garlic, this recipe is sure to delight your taste buds.
Panamanian Beef Empanadas
A culinary delight that is hard to resist, empanadas have been a staple in many Latin American countries for centuries. With their warm, flaky crusts and delightful savory fillings, it’s no wonder why they remain a popular treat.
This particular recipe takes the classic empanada to the next level by incorporating a unique blend of flavors, including ground beef, various types of onions and peppers, tomato paste, green olives, and an assortment of herbs and seasonings that add depth and complexity to the filling. The result is a flavor profile that is both spicy and savory, with the added benefit of lean, juicy, tender beef that doesn’t overpower the other ingredients.
Cocadas
Visually appealing and deliciously sweet, cocadas are a treat that many people who love macaroons will adore. While they share some similarities with their coconut-based counterparts, cocadas have a unique twist that elevates them to new heights in my opinion. The combination of chopped macadamia nuts adds a delightful texture, providing a pleasant contrast to the soft and chewy center.
Furthermore, the incorporation of dulce de leche into the coconut mixture gives these sweet treats an even more indulgent flavor profile, reminiscent of caramel, but with a richer and more intense sweetness.
Tomato Avocado Salad
Just a few minutes of preparation time is all you need for this salad, as there’s no cooking required at all. You can easily prepare it by cutting the fruits and veggies and drizzling oil over them. It’s also relatively healthy, packed with nutritious ingredients like cucumbers, avocados, onions, tomatoes, chickpeas, and black beans. Before serving, don’t forget to chill it in the refrigerator to allow all the flavors to meld together.
Carne Entomatada
Fragrant aromas waft through the air when preparing carne entomatada, setting the stage for a culinary experience that’s both familiar and exotic. The flavor profile is a masterful blend of bold and vibrant notes, making it impossible to put into words, yet undeniably delicious. A medley of ingredients including lean ground beef, onions, garlic, bay leaves, brown sugar, and more, come together in harmony to create a dish that’s both sweet and savory.
What sets carne entomatada apart is its unique spice mix, which combines the warmth of allspice, cumin, coriander, ancho chili powder, oregano, and black pepper to create a flavor that’s both spicy and complex. It’s a culinary experience you won’t soon forget, with each bite transporting you to the heart of Mexican cuisine.
Potato and Beet Salad
Keeping in mind my fondness for vibrant and naturally colored dishes, I must confess that this particular recipe stands out from the rest. The beautiful pinkish-purple hue of this dish is not only aesthetically pleasing but also a testament to its unique ingredients and cooking process. Beyond its striking appearance, the flavors are equally impressive – a perfect balance of zesty and tangy notes with a rich creaminess that makes each bite a delight.
20 Traditional Panamanian Foods
Looking for a culinary adventure? Look no further than the vibrant cuisine of Panama! One of the best ways to experience the country’s rich gastronomic heritage is through its traditional dishes. From crispy tostones (fried green plantains) to carimanolas (sweet plantain fritters), and ropa vieja (shredded beef in a tomato-based sauce), these easy-to-make recipes will transport your taste buds to the tropical paradise of Panama, where the flavors are as diverse as they are delicious.
Instructions
Planning is key to preparing a delicious meal within a short time frame, and starting with your preferred recipe is essential. Once you have chosen a recipe that suits your taste buds, gather all the necessary ingredients and ensure they are readily available in your kitchen pantry. A Panamanian dish, in particular, can be prepared quickly using a few simple techniques.
