Panamanian Food presents a captivating tapestry of flavors, a delightful consequence of the nation’s unique geographical position as a bridge between North and South America, and its historical role as an international crossroads. This is where indigenous traditions meet a vibrant mix of global influences, creating a cuisine that is both diverse and deeply rooted in its heritage.
For centuries, Panama has been a melting pot of cultures. Indigenous communities laid the foundation, and waves of immigrants and travelers from various ethnic backgrounds have shaped the country’s culinary landscape. The opening of the Panama Canal in 1914 amplified this diversity, connecting the Atlantic and Pacific oceans and attracting even more people from across the globe, each leaving their indelible mark on Panama’s rich culture and, of course, its varied and exciting food.
Let’s embark on a flavorful exploration of some of the most iconic examples of Panamanian cuisine, dishes that truly showcase the nation’s culinary spirit.
Sancocho de Gallina: Panama’s Soulful Chicken Soup
Imagine the most comforting chicken soup you’ve ever had, then add a Panamanian twist with a richer, spicier profile – you’ve just envisioned Sancocho de Gallina. Revered as Panama’s national dish, Sancocho de Gallina is more than just a soup; many Panamanians consider it a hearty stew, a culinary emblem of home and tradition.
This flavorful bowl is packed with a medley of ingredients: tender potatoes, starchy yuca, sweet plantains, corn on the cob, a generous piece of chicken (often a breast or leg), and a vibrant blend of aromatics. The spice profile is key, featuring oregano, yellow onions, scallions, tomatoes, and culantro. Culantro, with its slightly sweeter and more potent flavor than cilantro, is a defining element, lending a unique depth to the broth. A dash of hot sauce often elevates the dish for those who enjoy a bit of heat.
Sancocho de Gallina is a versatile dish enjoyed throughout the day in Panama. Locals savor it for breakfast, lunch, and dinner. Beyond its delicious taste, it’s also considered a remedy for colds and hangovers, a true comfort food. Interestingly, Panamanians even eat sancocho de gallina in hot weather, believing it helps to cool the body. It’s typically served with rice or tortillas, perfect for soaking up the flavorful broth, solidifying its place as a cornerstone of Panamanian food culture.
Ropa Vieja: Unraveling the “Old Clothes” Stew
Ropa Vieja, translating intriguingly to “old clothes,” is a dish steeped in legend and flavor. The name itself comes from a Spanish folktale about a poor man who, lacking food, shredded his old clothes hoping to create a stew through a miracle. While the miracle might be folklore, the stew is pure culinary magic. Looking at the tender strands of shredded beef, one can almost see the resemblance to tattered fabric, hence the evocative name.
This hearty Panamanian dish features beef that is slowly simmered until incredibly tender and easily shredded. It’s then cooked with a sofrito of tomatoes, onions, garlic, and bell peppers, sometimes with the addition of olives for briny notes. The seasoning is a warm and aromatic blend, typically incorporating paprika, oregano, coriander, and other spices of Spanish origin, reflecting Panama’s colonial past. Ropa Vieja is a testament to resourceful cooking and the ability to transform simple ingredients into a deeply flavorful and satisfying meal, a true representation of Panamanian food traditions.
Tortillas: An Indigenous Staple
Panamanian tortillas are a direct link to the country’s indigenous heritage, tracing back to groups like the Chibchan, Chocoan, and the Cueva (or Cuna) peoples, known for their corn cultivation. Unlike their thinner Mexican counterparts, Panamanian tortillas are made from corn dough that is either deep-fried or grilled, resulting in a thicker, heartier tortilla.
These tortillas are more than just a side dish; they are a fundamental part of the Panamanian table. They accompany a wide array of dishes, from stews and soups to grilled meats, serving as a versatile base for scooping and enjoying every last bit of flavor. For many Panamanians, the day begins with a comforting breakfast of tortillas topped with fried eggs and cheese, a simple yet satisfying start that highlights the importance of corn in Panamanian food culture.
Tamales: Wrapped in Tradition
Panamanian tamales share a culinary kinship with tamales found throughout Central and South America, reflecting the region’s interconnected history. In the early 19th century, Simón Bolívar’s Gran Colombia briefly united Panama with Colombia, Venezuela, and Ecuador, fostering a mingling of food traditions that persists to this day.
The essence of a Panamanian tamale lies in its corn dough (masa), which envelops a savory filling. This filling typically consists of chicken, beef, vegetables, or a combination of these ingredients, creating a hearty and flavorful center.
The preparation of tamales is a labor of love. Before steaming, each tamale is carefully wrapped in banana leaves. This wrapping is crucial; it prevents burning, seals in moisture, and infuses the tamales with a subtle, earthy aroma from the leaves. Due to their intricate preparation, tamales are often reserved for special occasions, gracing tables at weddings, holidays, and family celebrations, signifying their importance in Panamanian food and festive traditions.
Sao: A Taste of Afro-Panamanian Heritage
Sao is a dish that tells a story of resilience and culinary innovation. This popular Panamanian food, featuring pickled pigs’ feet, originated during the era of slavery. Enslaved Africans, often given less desirable cuts of meat, ingeniously transformed discarded ingredients into flavorful and satisfying dishes. Sao is a testament to this culinary creativity.
Pigs’ feet are boiled until tender, then pickled overnight in a tangy and refreshing marinade of vinegar, lemon juice, onions, and cucumbers. The pickling process tenderizes the meat and infuses it with a vibrant sour and savory flavor. While traditionally made with pigs’ feet, some contemporary versions use chicken feet. Sao is often enjoyed as a street food or appetizer, a unique and flavorful example of Afro-Panamanian food heritage.
Patacones: Twice-Fried Plantain Perfection
In Panama, “patacones” are known elsewhere as tostones. These delightful snacks are made from unripe green plantains, which undergo a double-frying process to achieve their signature crispy texture. Unlike sweet plantains made from ripe fruit, patacones are savory, starchy, and slightly more subtle in flavor.
Patacones are a ubiquitous Panamanian food, enjoyed as a snack, side dish, or appetizer. Their slightly blandness makes them a perfect canvas for sauces and toppings. Locals often eat patacones with ketchup, aji (hot sauce), or other dips. Their satisfying crunch and versatility have made them a beloved staple in Panamanian cuisine.
Paella, or One Pot: Caribbean Flavors in Panama
“One Pot,” also known as West Indian paella, is a dish that speaks to Panama’s Caribbean connections. This flavorful rice dish has roots in the African slave communities. It is said to have originated as a way for enslaved Africans to utilize leftover scraps of seafood, coconut, and rice, transforming them into a delicious and nourishing meal.
In Panama City’s Rio Abajo neighborhood, historically settled by Jamaicans who came to work on the Panama Canal, “One Pot” is a culinary highlight. Contemporary chefs have refined the dish, incorporating Caribbean seasonings and adding fresh shrimp. This Panamanian “paella” is a vibrant fusion of flavors, showcasing the influence of West Indian culture on Panamanian food.
Carimanolas: Yuca Fritters with a Savory Heart
For a satisfying afternoon snack, Panamanians turn to carimanolas. These savory fritters are made from yuca (cassava), a root vegetable that is a staple in Panamanian cuisine. The yuca is boiled, mashed, and combined with flour, butter, and eggs to create a pliable dough.
This yuca dough is then formed into balls and filled with a flavorful sauteed mixture of minced meat, onion, garlic, chili powder, and tomato paste. The filled dough balls are deep-fried until golden brown and crispy. Carimanolas are a perfect blend of textures and flavors, a crispy exterior giving way to a soft yuca dough and a savory, spiced meat filling, making them a beloved Panamanian food for any time of day.
Ceviche: Freshness from the Panamanian Coast
The name “Panama” itself is believed to mean “an abundance of fish” in one of the region’s indigenous languages, a fitting name for a country with such a rich maritime heritage. As in many coastal nations, ceviche is a celebrated dish in Panama, emphasizing the freshness of the sea.
Panamanian ceviche typically features small pieces of raw white sea bass, marinated in a zesty mixture of lime juice, herbs, and onions. The lime juice “cooks” the fish, creating a refreshing and tangy dish. For the freshest ceviche experience, seek out stalls in local seafood markets. While ceviche is enjoyed throughout Latin America, historians trace its origins to the ancient Incas of Peru and Ecuador, highlighting the shared culinary history of the region.
Shumai: A Taste of Chinese Influence
Shumai in Panama are a delicious legacy of Chinese immigration. These steamed dumplings, filled with a savory mixture of pork and shrimp, are a testament to the global flavors that have become integrated into Panamanian food culture.
Thanks to Chinese immigrants who brought their culinary traditions to Panama, shumai have become a popular street food and snack. You can find them readily available from street vendors and in supermarkets throughout Panama, a testament to their widespread appeal and integration into everyday Panamanian food.
Rice and Beans: A Global Staple, Panamanian Style
Rice and beans, a staple in many cultures around the world, holds a prominent place in Panamanian cuisine. In Panama, rice is incredibly versatile, appearing on plates as both a side dish and a main course, depending on whether it’s combined with meat or vegetables. Among the many rice variations, rice and beans is a fundamental dish.
The Spanish influence is evident in gallo pinto, meaning “spotted rooster,” a rice and beans dish brought to the Americas by the Spanish. While similar versions exist throughout Central America, the Panamanian gallo pinto distinguishes itself by the addition of pork, adding a richer flavor dimension compared to the Costa Rican version, for example. Rice and beans in Panama is a comforting and adaptable dish, reflecting both global influences and local preferences in Panamanian food.
Arroz Chino: Panamanian-Chinese Fried Rice
When craving a quick and satisfying rice dish, Arroz Chino is a go-to Panamanian food. Found in cafeterias and budget-friendly eateries, this Chinese-influenced fried rice is a testament to Panama’s embrace of global flavors.
Arroz Chino is a stir-fry of rice with a mix of vegetables like carrots, onions, and peas, and often includes a protein choice of chicken, pork, or shrimp. It’s a flavorful and filling meal that reflects the Chinese culinary impact on Panamanian food, offering a delicious and affordable option for a quick bite.
Arroz con Guandú: Festive Rice with Pigeon Peas and Coconut
Arroz con Guandú is another beloved rice dish in Panama, often gracing tables during holidays and special occasions. This version features “guandú,” or pigeon peas, as the star ingredient, lending a nutty and earthy flavor to the rice.
Coconut milk infuses the rice with richness and subtle sweetness. Sweet peppers and onions add further layers of flavor and texture, while garlic, culantro, and black pepper provide aromatic seasoning. Arroz con Guandú is a festive and flavorful representation of Panamanian food, showcasing the use of local ingredients and aromatic spices.
Arroz Con Pollo: Chicken and Rice, Panamanian Style
Arroz con Pollo, chicken and rice, is a dish found throughout Spain and Latin America, with each region adding its own unique touch. In Central and South America, Arroz con Pollo is typically prepared by slow-cooking chicken in a shallow pan with tomato sauce, tomato paste, peas, and other vegetables alongside the rice.
The Panamanian version distinguishes itself with the addition of olives, saffron, and sometimes even dark beer, enriching the flavor profile and adding complexity. Arroz con Pollo in Panama is a comforting and flavorful one-pot meal that reflects both Spanish and local influences within Panamanian food.
Cocadas: Sweet Coconut Treats
For those with a sweet tooth, cocadas are an absolute must-try in Panama. These coconut sweets are a local favorite, with diverse versions reflecting both Spanish and African culinary influences.
One type of cocada, with Spanish roots, resembles a macaroon-like cookie, often baked until golden and chewy. Another version features caramelized coconut flakes formed into balls, reminiscent of West African street snacks. No matter which type you choose, cocadas are undeniably delicious and addictive, making it hard to stop at just one. These sweet treats are a delightful representation of Panamanian food in the dessert realm.
Sopa Borracha: “Drunken Soup” Dessert
Even with a name like “sopa borracha,” translating to “drunk soup,” this Panamanian specialty is actually a decadent dessert. Typically served in a goblet, Sopa Borracha features sponge cake as its base, perfectly designed to soak up the star of the dish: a rich, boozy syrup.
The syrup’s creation begins by macerating raisins and prunes overnight in rum and brandy, allowing the dried fruit to become plump and infused with liquor. The fruit is then strained, and the remaining liquid is simmered with cinnamon, sugar, lemon juice, rum, wine, and often sherry, creating a complex and aromatic sweet sauce. This syrup is generously poured over the sponge cake, drenching it in boozy sweetness. Finally, the liquor-soaked prunes and raisins are added as a garnish.
This Panamanian dessert bears resemblance to Spanish bizcochos borrachos and Jamaican black cake, highlighting the shared culinary heritage across the Caribbean and Latin America. Sopa Borracha is a sophisticated and flavorful dessert, a unique and memorable example of Panamanian food.
Hojaldras: Panamanian Fried Dough
Think of donuts for breakfast, and you’ll understand the appeal of hojaldras. In Spanish, “hojaldra” refers to puff pastry, but in Panama, it describes a simple yet incredibly tasty fried flour roll. Hojaldras are a breakfast staple, enjoyed for their satisfyingly doughy texture and slightly savory flavor.
Panamanians often eat hojaldras for breakfast alongside fried eggs, sausages, and black beans, creating a hearty and balanced morning meal. These fried dough rolls are a comforting and versatile element of Panamanian food culture.
Bistec Picado: “Ground Steak” Comfort Food
When not starting the day with hojaldras, many Panamanians opt for bistec picado, another hearty and flavorful dish. Translated as “ground steak,” bistec picado is a Panamanian comfort food that falls somewhere between a stew and a stir-fry.
The dish begins with strips of steak cooked in a frying pan over low heat until tender. Bell peppers, tomatoes, tomato sauce, onions, and garlic are added, creating a rich and savory sauce that coats the beef. Bistec picado is a versatile Panamanian food, enjoyed for both breakfast and dinner, offering a satisfying and flavorful meal any time of day.
Raspao: Panamanian Snow Cones
On a hot day in Panama, there’s no better way to cool down than with a raspao, the Panamanian version of a snow cone. These icy treats are sold by street vendors throughout the country.
The best raspao versions are sweetened with real fruit syrups, offering a natural and refreshing flavor. However, some vendors also use artificial sweeteners. A dollop of condensed milk is a popular addition, enhancing the syrupy sweetness and creaminess. Raspao may have gained popularity during the Panama Canal construction era, as American workers sought ways to beat the tropical heat, making it a lasting and refreshing part of Panamanian food culture.
Chicheme: Corn-Based Drink or Dessert?
Chicheme is a Panamanian beverage that blurs the line between drink and dessert. This sweet and refreshing liquid is made by boiling corn with evaporated milk, cinnamon, and sugar, creating a creamy and flavorful concoction.
Chicheme can be enjoyed ice-cold as a cooling tonic on hot days, or served warm, like a comforting tea. Its origins trace back to Panama’s indigenous peoples, who created corn-based drinks long before European arrival. Chicheme is a testament to the enduring legacy of indigenous ingredients in Panamanian food.
Seco Herrerano: Panama’s National Spirit
For something with a bit more kick than chicheme, sample Seco Herrerano, often hailed as Panama’s national liquor. This spirit gets its name from sugarcane grown in the Pese valley in the province of Herrera, known for its fertile lands. Seco Herrerano is triple distilled and boasts a strong 80 percent proof.
Unlike rum, Seco Herrerano, a clear white liquid, is made without molasses. Similar to rum, it can be enjoyed straight or mixed into fruity cocktails, adding a Panamanian twist to classic drinks. Exploring Seco Herrerano offers a taste of Panama’s local spirits and agricultural heritage.
Plantintas: Sweet Plantain Pastries
Plantintas occupy a delightful space somewhere between a cake and an empanada. These sweet pastries are made from a dough of flour and ripe plantains, hence their name “plantinta,” meaning plantain tart.
Plantintas are rooted in Afro-Caribbean cuisine. The dough is often spiced with nutmeg, sugar, and cinnamon, and sometimes filled with a tangy lemon cream. These pastries are particularly popular in Colon, a city with strong Afro-Caribbean influences. Look for plantintas in bakeries and cafes in Colon to experience this unique Panamanian food.
Pesada de Nance: Nance Fruit Pudding
Nance, or Nancy trees (Byrsonima crassifolia), grow abundantly in Panama, and their fruit is used to create pesada de nance, a unique Panamanian dessert. The small, round nance fruits, also called hog berries in Jamaica, resemble cherries but have a distinct sour taste in their raw form.
To create the dessert, cooks use cane sugar and evaporated milk to balance the sourness of the nance fruit and create a sweet and creamy pudding.
Pesada de nance is often topped with white cheese, a classic Panamanian dessert pairing that adds a salty counterpoint to the sweetness. The pudding can be served hot or cold. For many Panamanians, pesada de nance evokes nostalgic memories of their grandmothers (abuelitas) serving this comforting and traditional treat, making it a deeply cherished Panamanian food.
Carne en Palito: Grilled Meat Skewers
For a quick and flavorful bite, find a local food truck or street vendor selling carne en palito, grilled meat on a stick. Popular throughout Central America, carne en palito in Panama stands out due to its 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, each cook having their own secret blend. Carne en palito is a delicious and convenient Panamanian food to enjoy on the go.
Beet Salad: A Festive Fair Salad
Beets sometimes have a reputation for being disliked, perhaps due to childhood memories. However, ensalada de feria, a Panamanian beet salad often served at fairs and festivals, might just change your mind.
This simple yet vibrant salad combines beets with eggs, carrots, potatoes, and mayonnaise. The festive atmosphere of the fairs may contribute to its appeal, but the salad itself is a refreshing and flavorful example of Panamanian food, showcasing simple ingredients transformed into a delightful dish.
Ready to fully immerse yourself in the flavors of Panamanian food? Explore cruises to Panama and begin planning your unforgettable culinary adventure!
