Panama Food is a vibrant tapestry woven from a rich history of cultural exchange and geographical blessings. Positioned as a vital crossroads and land bridge connecting North and South America, Panama’s cuisine is as diverse and fascinating as its heritage.
Indigenous traditions, European colonial influences, and waves of immigrants have all left their mark on Panama’s culinary landscape. The opening of the Panama Canal in 1914 acted as a catalyst, drawing even more diverse populations and further enriching the nation’s gastronomic identity. This melting pot of cultures has resulted in a truly unique and flavorful Panama food experience, waiting to be explored.
Here are some quintessential examples of Panama’s must-try dishes that showcase the country’s incredible food scene.
Sancocho de Gallina: Panama’s Soul Food
Considered by many to be the national dish of Panama, Sancocho de Gallina is Panama food at its most comforting. Often compared to a hearty chicken soup, but with a distinctly Panamanian twist, this dish is a beloved staple. Some might even classify it as a robust stew due to its substantial ingredients.
A steaming bowl of Sancocho de Gallina is packed with potatoes, yuca, plantains, corn on the cob, a touch of local hot sauce, fragrant oregano, yellow onions, scallions, ripe tomatoes, and a generous piece of chicken – often a whole breast or leg. The secret ingredient that elevates this Panama food classic is culantro. Similar to cilantro but with a bolder, slightly sweeter flavor, culantro adds a unique aromatic depth.
Panamanians enjoy Sancocho de Gallina at any time of day – breakfast, lunch, or dinner. It’s also widely regarded as a remedy for colds, hangovers, and even as a cooling meal on hot days. Served alongside white rice or warm tortillas, Sancocho de Gallina is a true taste of Panama food culture.
Ropa Vieja: Shredded Beef with Spanish Flair
Ropa Vieja, meaning “old clothes” in Spanish, is a flavorful shredded beef dish that’s a testament to Panama food’s Spanish influences. Legend has it that a poor man, lacking food, shredded his old clothes to make a stew. While the story might be fanciful, the dish’s name playfully alludes to the shredded appearance of the beef, resembling tattered fabric.
To create this delectable Panama food, beef is slow-simmered until tender and easily shredded. It’s then cooked with a vibrant blend of tomatoes, onions, garlic, bell peppers, and sometimes briny olives. Seasoning is key, with spices like paprika, oregano, and coriander, all of Spanish origin, infusing the Ropa Vieja with rich and savory flavors.
Tortillas: A Taste of Panama’s Indigenous Heritage
Panamanian tortillas are a direct link to the country’s indigenous roots, tracing back to groups like the Chibchan, Chocoan, and the corn-cultivating Cueva (Cuna) peoples. Unlike their thinner Mexican counterparts, Panama food tortillas are thicker, made from corn dough that is either deep-fried or grilled to perfection.
These substantial tortillas serve as a versatile accompaniment in Panama food. They are perfect for scooping up stews, soaking up flavorful soups, or simply enjoyed as a side dish. For a typical Panamanian breakfast, try tortillas topped with fried eggs and creamy cheese – a simple yet satisfying start to the day.
Tamales: A Pan-American Delight
It’s no surprise that Panama food includes tamales, given their prevalence throughout Central and South America. Historically, Panama’s connection to the Gran Colombia union in the early 19th century, which included Colombia, Venezuela, and Ecuador, fostered a sharing of culinary traditions. Even after the union dissolved, these food influences remained, enriching Panama food culture.
A classic tamale in Panama food consists of corn dough enveloping a savory filling. This filling can be chicken, beef, vegetables, or a combination of all three, seasoned with local spices and herbs.
The unique touch in Panama food tamales is the banana leaf wrapping. Before steaming, the tamales are carefully wrapped in banana leaves, which not only prevent burning but also trap in the flavorful juices, creating a moist and aromatic dish. Tamale-making is a labor of love, often reserved for special occasions like weddings and holidays, making them a truly celebratory Panama food.
Sao: A Bold and Tangy Delicacy
For the adventurous palate, Sao is a must-try Panama food. This popular dish features pickled pigs’ feet, a culinary innovation born from resourcefulness during the time of slavery. Historically, enslaved Africans were given less desirable cuts of meat, but they skillfully transformed these into flavorful and satisfying dishes.
Sao is prepared by boiling pigs’ feet until tender, then pickling them overnight in a tangy marinade of vinegar, lemon juice, onions, and cucumbers. The result is a bold and flavorful Panama food with a unique texture and a delightful sour kick. Modern variations sometimes use chicken feet as a substitute.
Patacones: Crispy Plantain Perfection
Known as tostones in other parts of Latin America, Patacones are a beloved Panama food snack and side dish. Made from unripe green plantains, they are twice-fried to achieve a satisfyingly crispy texture. Unlike sweet plantains made from ripe fruit, patacones are starchy and have a more savory, almost bland flavor profile.
This blank canvas of flavor makes Patacones incredibly versatile in Panama food. They are often enjoyed with a simple dip like ketchup or other sauces, allowing the crispy plantain flavor to shine. Patacones are the perfect crunchy snack or a great accompaniment to heartier Panama food dishes.
Paella “One Pot”: Caribbean Seafood Fusion
“One pot,” also known as West Indian paella, is a fascinating example of Caribbean influence in Panama food. This dish originated with African slaves who creatively used leftover seafood scraps, coconut milk, and rice to create a flavorful and filling meal. In Panama City’s Rio Abajo neighborhood, historically settled by Jamaican workers who came for the Panama Canal construction, “one pot” is a culinary staple.
Contemporary Panama food chefs have refined the dish, adding vibrant Caribbean seasonings and succulent shrimp. This “one pot” paella is a testament to the fusion of flavors that defines Panama food.
Carimanolas: Yuca Fritters with a Savory Filling
For a satisfying afternoon snack, indulge in Carimanolas, a popular Panama food treat. These are essentially yuca fries, but with a delicious twist – they are stuffed with savory beef, often combined with cheese. The preparation begins with boiling yuca until soft, then mashing it and mixing it with flour, butter, and eggs to create a pliable dough.
This yuca dough is then formed into balls, filled with a flavorful sautéed mixture of minced meat, onion, garlic, chili powder, and tomato paste. Finally, the Carimanolas are deep-fried until golden brown and crispy, creating a perfect Panama food snack that hits all the right notes.
Ceviche: Fresh Seafood Marinated to Perfection
The name “Panama” itself is believed to mean “an abundance of fish” in one of the region’s indigenous languages, and ceviche is a testament to this marine bounty. Like many coastal countries, ceviche is a staple Panama food, featuring small pieces of raw fish, often white sea bass, marinated in a zesty mixture of lime juice, herbs, and onions.
For the freshest ceviche experience in Panama food, head to local seafood markets and stalls. Historically, ceviche is attributed to the ancient Incans of Peru and Ecuador, highlighting the shared culinary heritage of the region.
Shumai: A Taste of Chinese Influence
Shumai, the ubiquitous steamed dumplings filled with pork and shrimp, are a delicious example of Chinese immigration’s impact on Panama food. These savory dumplings are readily available as popular street food, sold by vendors and in supermarkets throughout Panama. Shumai adds another layer to the diverse tapestry of Panama food.
Rice and Beans: A Global Staple, Panamanian Style
Rice, a global staple, is also a cornerstone of Panama food. It appears on plates as both a side dish and a main course, depending on whether it’s paired with meat or vegetables. Among the numerous rice variations, rice and beans is a classic.
Gallo pinto, meaning “spotted rooster,” is a rice and beans dish brought to the Americas by the Spanish. While similar versions exist in other countries like Costa Rica, the Panama food rendition often includes pork, adding a richer flavor dimension.
Arroz Chino: Chinese Fried Rice, Panama Style
When craving a filling and quick meal, Arroz Chino is a go-to Panama food option. Found in cafeterias and budget-friendly eateries, this Chinese-influenced dish is essentially a stir-fried rice. It’s typically made with rice, carrots, onions, peas, and a choice of protein – chicken, pork, or shrimp, offering a satisfying and affordable taste of Panama food.
Arroz con Guandú: Festive Rice with Pigeon Peas and Coconut
Another delightful rice variation in Panama food is Arroz con Guandú. This dish often graces holiday tables and special occasions. “Guandú,” or pigeon peas, are the star ingredient, combined with creamy coconut milk, sweet peppers, and onions. Seasoned with garlic, culantro, and black pepper, Arroz con Guandú is a flavorful and aromatic Panama food side dish.
Arroz Con Pollo: Chicken and Rice Comfort
Arroz con pollo, a one-pot chicken and rice dish, is a culinary staple across Spain and Latin America, and Panama food is no exception. In Panama, the chicken is slow-cooked in a shallow pan with a flavorful base of tomato sauce, tomato paste, peas, and other vegetables, along with rice. The Panamanian version often includes olives, saffron, and sometimes a touch of dark beer, adding unique regional nuances to this classic Panama food.
Cocadas: Sweet Coconut Treats
For those with a sweet tooth, Cocadas are an unmissable Panama food treat. These coconut sweets are a local favorite, with various versions enjoyed throughout the country. One type, with Spanish roots, resembles a macaroon-like cookie.
Another popular Panama food Cocada variation involves caramelizing coconut flakes and shaping them into balls, reminiscent of West African street snacks. Whether you prefer the cookie or the caramelized ball, Cocadas are undeniably addictive and a perfect sweet ending to any Panama food exploration.
Sopa Borracha: The “Drunken Soup” Dessert
Even with a name that translates to “drunk soup,” Sopa Borracha is actually a delightful Panama food dessert. Typically served in a goblet, it features a base of sponge cake, perfectly designed to soak up the star of the show – a rich, boozy syrup.
The syrup is created by soaking raisins and prunes in rum and brandy overnight, allowing the fruit to absorb the intoxicating liquid. The strained liquid is then simmered with cinnamon, sugar, lemon juice, rum, wine, and often sherry, creating a complex and fragrant sauce. This syrup is generously poured over the sponge cake, drenching it in boozy sweetness, and the liquor-soaked fruits are added as a garnish. Sopa Borracha is a sophisticated Panama food dessert, reminiscent of Spanish bizcochos borrachos and Jamaican black cake.
Hojaldras: Simple and Tasty Fried Dough
In Spanish, “hojaldra” means puff pastry, but in Panama food, Hojaldras are more akin to simple, tasty fried dough. Imagine donuts for breakfast, and you’ll understand the appeal of Hojaldras. These flour rolls are simply fried until golden brown and slightly puffed.
Hojaldras are a breakfast staple in Panama food, often enjoyed with fried eggs, savory sausages, and flavorful black beans for a satisfying and energizing start to the day.
Bistec Picado: Hearty Ground Steak Stir-Fry
When not starting the day with Hojaldras, many Panamanians opt for Bistec Picado, another hearty Panama food favorite. Translated as “ground steak,” this dish is a comforting blend of stew and stir-fry.
Strips of steak are cooked in a frying pan over low heat and combined with colorful bell peppers, ripe tomatoes, rich tomato sauce, onions, and fragrant garlic. Bistec Picado is a versatile Panama food, enjoyed for both breakfast and dinner.
Raspao: Panama’s Refreshing Snow Cone
On a hot day in Panama, cool down with a Raspao, the Panamanian version of a snow cone and a quintessential Panama food treat. Vendors selling Raspao are a common sight, offering shaved ice drenched in sweet syrups. The best versions use real fruit to sweeten the ice, while others utilize artificial sweeteners.
For an extra touch of richness, many vendors add a dollop of condensed milk. Raspao’s popularity in Panama food culture may have been boosted by American workers building the Panama Canal, who sought the icy treat to combat the tropical heat.
Chicheme: Corn-Based Sweet Drink
Chicheme is a unique Panama food beverage that blurs the lines between drink and dessert. This refreshing sweet liquid is made by boiling corn with evaporated milk, fragrant cinnamon, and sugar.
Chicheme can be served ice-cold as a revitalizing tonic on hot days, or enjoyed warm, like a comforting tea. Its origins trace back to Panama’s indigenous peoples, who created a corn-based drink long before European influence, making Chicheme a truly traditional Panama food.
Seco Herrerano: Panama’s National Liquor
For something stronger than Chicheme, sample Seco Herrerano, often hailed as the national liquor of Panama. This potent spirit derives its name from sugarcane grown in the Pese valley in the Herrera province. Triple-distilled, Seco Herrerano boasts a robust 80 percent proof.
A clear, white liquid, Seco Herrerano differs from rum by containing no molasses. Like rum, it can be enjoyed straight or mixed into fruity cocktails, offering a taste of Panama food in liquid form (or rather, drink!).
Plantintas: Sweet Plantain Pastries
Plantintas occupy a delightful space between cake and empanada in Panama food. These sweet pastries are made from a dough of flour and ripe plantains, hence the name “plantinta,” meaning plantain tart.
This Afro-Caribbean influenced recipe incorporates nutmeg, sugar, cinnamon, and often a luscious lemon cream filling. Look for Plantintas in bakeries and cafes in Colon, where they are particularly popular, for a taste of regional Panama food specialties.
Pesada de Nance: Creamy Nance Fruit Dessert
Nance, or Nancy trees (Byrsonima crassifolia), thrive in Panama, and locals utilize the fruit to create Pesada de Nance, a distinctive Panama food dessert. The small, round nance fruits, also known as hog berries, resemble cherries but have a sour taste in their raw form.
To transform them into a sweet treat, cooks use cane sugar and evaporated milk.
Pesada de Nance is often topped with white cheese and served as a pudding-like dessert, either hot or cold. For many Panamanians, this Panama food evokes nostalgic memories of their grandmothers (abuelitas) serving this comforting treat.
Carne en Palito: Grilled Meat Skewers
Seek out a local food truck or street vendor to savor Carne en Palito, grilled meat on a stick – a quintessential Panama food street eat. Popular throughout Central America, the magic of Carne en Palito lies in the marinade.
The best cooks marinate beef, chicken, or pork for hours in a flavorful blend of orange juice, cumin, salt, pepper, and other spices. Recipes vary from vendor to vendor, making each Carne en Palito a unique taste of Panama food.
Beet Salad: A Festive Fair Favorite
Beets sometimes get a bad reputation, but Ensalada de Feria, a Panamanian beet salad, might just change your mind. Often served at fairs and festivals, this surprisingly popular Panama food side dish is simple yet flavorful.
The recipe combines boiled eggs, beets, carrots, potatoes, and mayonnaise. Perhaps it’s the festive atmosphere that enhances the taste, but Ensalada de Feria is a surprisingly delightful and colorful addition to Panama food.
Ready to experience the incredible diversity of Panama food firsthand? Explore cruises to Panama and embark on your own culinary adventure!
