What are the traditional foods of Panama?
Chris Frochaux - Chris Frochaux - SERVMOR REALTY
The traditional foods of Panama are inspired by its Spanish roots: lots of fried food, in general. The most important dish is SANCOCHO, which is basically a very tasty chicken soup, but there is more to that... especially if you have not yet discovered the subtle flavor of the "culantro" leaf. But of course, where you come from, chicken soup does not feature yam ("ñame"). And free-range chicken ("gallina de patio") is best!
The...
The traditional foods of Panama are inspired by its Spanish roots: lots of fried food, in general. The most important dish is SANCOCHO, which is basically a very tasty chicken soup, but there is more to that... especially if you have not yet discovered the subtle flavor of the "culantro" leaf. But of course, where you come from, chicken soup does not feature yam ("ñame"). And free-range chicken ("gallina de patio") is best!
The best traditional foods are usually found in the country's "interior". I'm a bit partial to the Azuero Peninsula where I lived and where I've come to appreciate the "fondas", rather rustic and friendly food places, usually found on the side of the main road, under roofs made of palm leaves. There you can find "pastelitos de maís nuevo" (made from fresh corn, ground on location) and "tamales" (soft corn paste, mixed with meat, wrapped and cooked in a banana-tree leaf), "arroz con pollo" (rice with chicken), "empanadas" (which my dictionary translates as turnovers), and all kinds of fried delicacies, such as "carimañolas", which are as good as they are cheap.
For a country nested between two oceans, seafood ("marisco") is far from being prevalent, if you except the ubiquitous "corvina" (which you could translate as some sort of Chilean bass) and the "pulpo" (octopus). Be sure to try the "ceviche" (raw seafood "cooked" in lemon, with plenty of onions), the perfect appetizer.
Posted April 17, 2013
GISELLE SOCARRAZ - Real Estate Chiriqui
Panama is a land of fusions and contrasts. Chinese cuisine in Panama is unique to Panama. Basque delicacies in Panama are likewise made into something radically different simply by being here. But that said there are a few dishes that are uniquely Panamanian in their sensibilities.
I could probably spend virtual page after virtual page describing the whys and wherefores of Panamanian cuisine. So instead....I'll help you make...
Panama is a land of fusions and contrasts. Chinese cuisine in Panama is unique to Panama. Basque delicacies in Panama are likewise made into something radically different simply by being here. But that said there are a few dishes that are uniquely Panamanian in their sensibilities.
I could probably spend virtual page after virtual page describing the whys and wherefores of Panamanian cuisine. So instead....I'll help you make some! See? You learn AND you eat. Who says education is boring? Today's subject: Whole Fried Snapper
First off you'll need:
1. Cut shallow lines into the fish with a small blade. Go for a grid cut.
2. Marinate the fish with salt, pepper and garlic (rely on the garlic, do not over salt or over pepper your dinner). Really massage it in. 
Bon Appetit!
1 whole red snapper (cleaned and gutted, at least one pound but two pounders are ideal)
3 limes divided into wedges (four way slice)
2 cups of frying oil (I personally always go for coconut oil for that genuine Bocas del Toro feel)
1/2 teaspoon of crushed garlic
3/4 cup of all purpose wheat flour
1/4 cup of cornstarch
salt and pepper to taste (but don't go overboard)
3 limes divided into wedges (four way slice)
2 cups of frying oil (I personally always go for coconut oil for that genuine Bocas del Toro feel)
1/2 teaspoon of crushed garlic
3/4 cup of all purpose wheat flour
1/4 cup of cornstarch
salt and pepper to taste (but don't go overboard)
1. Cut shallow lines into the fish with a small blade. Go for a grid cut.
2. Marinate the fish with salt, pepper and garlic (rely on the garlic, do not over salt or over pepper your dinner). Really massage it in.
3. Combine the cornstarch, flour and no more than 1 teaspoon of salt.
4. Plunge the fish into the batter mix and just let it be for a bit.
5. Give the battered fishy a few good shakes and place it in hot oil (no more than 360 degrees).
6. Fry for 4 minutes until light brown and skin is crispy on each side.
7. Remove, pat dry with paper towels and serve (for the full experience try it using Aji Chombo sauce as dip).
Bon Appetit! Posted October 28, 2013
Nelson Vega
Another traditional food of Panama is the 
"tamal", which is a mixture of ground corn mixed with condiments (onion, garlic, chili, pepper, etc.), and in the middle of the mixture they place a piece of chicken or pork. Some people also add a couple of olives and also raisins.
"tamal", which is a mixture of ground corn mixed with condiments (onion, garlic, chili, pepper, etc.), and in the middle of the mixture they place a piece of chicken or pork. Some people also add a couple of olives and also raisins. All of the above is wrapped with plantain tree leaves, tied with a few threads to keep the mix together, and boiled for about 1 hour for the corn to cook well.
...
Another traditional food of Panama is the "tamal", which is a mixture of ground corn mixed with condiments (onion, garlic, chili, pepper, etc.), and in the middle of the mixture they place a piece of chicken or pork. Some people also add a couple of olives and also raisins.
"tamal", which is a mixture of ground corn mixed with condiments (onion, garlic, chili, pepper, etc.), and in the middle of the mixture they place a piece of chicken or pork. Some people also add a couple of olives and also raisins. All of the above is wrapped with plantain tree leaves, tied with a few threads to keep the mix together, and boiled for about 1 hour for the corn to cook well.
The "Tamal" is one of the most traditional foods, and although in Latin America you will find that each country has its own version of the "tamal", I find the Panamanian "tamal" to be really unique and delicious, so give it a try whenever you have the chance.
Posted November 29, 2013
Lourdes Townshend
Panamanian Main Dishes
For years, Panamá has been a country that welcomes good cuisine, and has offered locals and visitors hundreds of varieties of international dishes. We go from Middle Eastern to Latin American representation. But mainly, Panamá is very rich in their very own traditions, divided into several territorial and unique ways of cooking.
In Panama City, it is pretty much a combination of...
Panamanian Main Dishes
For years, Panamá has been a country that welcomes good cuisine, and has offered locals and visitors hundreds of varieties of international dishes. We go from Middle Eastern to Latin American representation. But mainly, Panamá is very rich in their very own traditions, divided into several territorial and unique ways of cooking.
In Panama City, it is pretty much a combination of international, with the traditional. Several dishes are very well known and delicious, for example we can mention:
- "sancocho" which is a chicken soup having as main ingredients chicken, "ñame" and "culantro; nothing else;
- arroz con pollo" (chicken and yellow rice) with lots of red pepper, culantro, green olives and "alcaparras".
Another favorite dish is the "wacho", which is a moist rice (not soup, though) that could be made with pork (the most popular), chicken or beef, depending on individual tastes. Then the famous "corvina", (fish) a delightful dish for every visitor. Also very popular are the "tortillas", "carimañolas" (yuca with meat), "empanadas", "hojaldres"(puff pastry), "yuca frita" (fried yuca). One of the most popular is the "plátano en tentación" (yellow platain), made with brown sugar and cinnamon.
For weddings, the main traditional dessert is "sopa de gloria", and "sopa borracha".
For generations, grandparents have passed on recipes, especially in the "interior" where the "SAO" is very popular, or in Colón, with rich Caribbean recipes, like turtle and turtle egg, white rice with coconut, and black beans combined with white rice, as well as "bacalao" (codfish).
Another very popular Panamanian dessert is "flan" or "tres leches"( this one is imported from Nicaragua, but accepted as Panamanian).
For Christmas and New Year, you can´t miss the traditional "jamón de pierna" (jam, not canned).
Posted December 1, 2013
Rebeca Astorga Rodriguez
The traditional food of Panama is exotic, .jpg)
full of that delicious Creole flavor. You have to try it. Though their appearance here is not really the best I promise you'll love it.
Here are some pictures of all these traditional dishes panama.
EL SANCOCHO
ARROZ DE GUANDU CON GALLINA DE PATIO
Rice with another kind of bean and Creole Chicken with sweet...
The traditional food of Panama is exotic, full of that delicious Creole flavor. You have to try it. Though their appearance here is not really the best I promise you'll love it.
Here are some pictures of all these traditional dishes panama.
EL SANCOCHO
ARROZ DE GUANDU CON GALLINA DE PATIO
Rice with another kind of bean and Creole Chicken with sweet plantains.
Posted January 30, 2014
Victor Ortiz - Volcancito Village
Here is what I am told by the people in my office:
The traditional food of Panama is exotic and full of that delicious Creole flavor. You have to try it. Though their appearance here is not really the best I promise you'll love it.
The first picture above is of El Sancocho, a traditional soup with large pieces of meat, corn, and other items served in a broth.
The picture below is of Arroz de...
Here is what I am told by the people in my office:
The traditional food of Panama is exotic and full of that delicious Creole flavor. You have to try it. Though their appearance here is not really the best I promise you'll love it.
The first picture above is of El Sancocho, a traditional soup with large pieces of meat, corn, and other items served in a broth.
The picture below is of Arroz de Guandu con Gallilna de Patio, which is rice with another kind of bean and Creole Chicken with sweet plantains.
Posted July 11, 2014
Bill Hamilton - Bill Hamilton
The traditional food in Panama is chicken and rice. (Arroz con pollo, chicken and rice, pictured.) And then, there’s sancocho, which is a soup made with lumps of chicken, cilantro and vegetables. Panamanians eat traditional food all the time. Nothing but. It is the same in the city or the provinces. They’re all the same. You do have some Panamanians who have traveled and tried other food.
The bread in Panama is...
The traditional food in Panama is chicken and rice. (Arroz con pollo, chicken and rice, pictured.) And then, there’s sancocho, which is a soup made with lumps of chicken, cilantro and vegetables. Panamanians eat traditional food all the time. Nothing but. It is the same in the city or the provinces. They’re all the same. You do have some Panamanians who have traveled and tried other food.
The bread in Panama is atrocious. You can only buy Panamanian bread that is chiefly dry and soft. And you cannot get anything with a crust. I make my own sourdough bread with my own starter. I baked a loaf at the hotel once. The staff tried it and thought it was wonderful. They had never tasted anything like it.
The best place to buy bread is Riba Smith. It is a small chain, but they specialize in imported products. They are more expensive, but you can get most of your things there if you know where to look. We have a few outlets. There’s one in Coronado, two in Panama City, but they also have one only an hour and a half drive away from here where we live in the countryside. We go there sometimes to buy some bread, and I freeze it.
You can get whatever you want. You just have to know where to look.
Posted February 2, 2015
Charles Conn - The Visitor
Panama has several traditional foods. One of the national dishes of Panama is arroz con pollo, which translates to “rice with chicken.” It is a type of rice dish which is yellow in color because of the condiments used in making it. It usually has a mix of vegetables and long, shredded chicken. Arroz con pollo is commonly served during birthdays, weddings, Christmas, New Year’s, etc. Another traditional dish here in Panama is tamales. Our...
Panama has several traditional foods. One of the national dishes of Panama is arroz con pollo, which translates to “rice with chicken.” It is a type of rice dish which is yellow in color because of the condiments used in making it. It usually has a mix of vegetables and long, shredded chicken. Arroz con pollo is commonly served during birthdays, weddings, Christmas, New Year’s, etc. Another traditional dish here in Panama is tamales. Our tamales are made in a type of banana leaf (called “bijao”) and have the same color as the arroz con pollo because of the condiments used. Corn puree is steamed into the banana leaf so you have a pocket of delicious flavor. They usually mix the filling with olives, raisins, and chicken or pork.
Another unique dish in Panama is “arroz con guandu,” which is another rice meal. Rice is a staple dish in Panama. Guandu is a type of bean that is harvested around December (pictured). It can be very expensive, depending on the availability, sometimes up to US $4 per pound. To make a rice meal out of it, you need 2 pounds. It is sold in other countries under the name “gandules,” but here we call it guandu, and ours is a smaller bean. It has a unique flavor, but some people do not like it.
There is also the Caribbean style of making rice, typical of the provinces of Colón and Bocas del Toro, called “arroz con coco,” which translates to “rice with coconut.” That is one of my favorites. It is really rich in flavor, made with a black bean, so the rice becomes a purple color. The coconut flavor makes it a little sweet.
Posted February 11, 2015