Panamanian Cuisine
Panamanian cuisine is less known than that of Mexico or Peru, but surprisingly good and diverse. It reflects the cultural mix of the country: Spanish colonial cuisine, Afro-Caribbean influences (coconut milk!), indigenous ingredients, and a touch of American modernity. The base of almost every meal: rice and beans (arroz con frijoles), along with plantains in all variations and fresh fish or chicken.
Must-Try Dishes
- Sancocho: The unofficial national dish — a hearty chicken stew with yuca, ñame (yam), corn, cilantro, and spices. Often served as a hangover breakfast. Available at any fonda for $3–5.
- Ceviche: Fresh raw fish (corvina or squid), marinated in lime juice, with onions, cilantro, and chili. A must at the Mercado de Mariscos in Panama City — a cup for $2–4.
- Arroz con Pollo: Chicken with yellow rice, olives, and vegetables — Panamanian comfort food.
- Carimañolas: Fried yuca rolls with meat filling — the perfect street food snack. $1–2 per piece.
- Empanadas: Stuffed pastries (meat, cheese, or vegetables), fried or baked. Found on every corner, $0.50–1.
- Tamales: Corn dough wrapped in banana leaves with chicken and olives, steamed. Traditional festive food at Christmas — but also available year-round.
- Ropa Vieja: "Old clothes" — shredded, stewed beef in tomato sauce. Of Cuban origin, lovingly adapted in Panama.
- Patacones: Twice-fried green plantains — crispy, salty, and served everywhere as a side dish. In the Caribbean, also a main dish with ceviche on top.
Caribbean Specialties
On the Caribbean coast (Bocas del Toro, Colón, San Blas), the Afro-Caribbean cuisine dominates:
- Rice and Beans: Not to be confused with "arroz con frijoles"! Here, rice and red beans are cooked in coconut milk — creamy, aromatic, a completely different taste experience.
- Rondon: A rich stew with fish, coconut milk, yuca, and plantains. Caribbean soul food at its best.
- Lobster: Freshly caught and surprisingly affordable in San Blas and Bocas del Toro ($5–15 per lobster depending on the season).
