Panamanian cuisine is a flavorful reflection of the country’s history as a global crossroads, blending Indigenous ingredients, Spanish culinary techniques, Afro-Caribbean flavors, and American elements from the Canal era. These influences have contributed to its distinctive profile. The result is a comforting and hearty gastronomy built upon the foundation of fresh, local ingredients sourced from its tropical environment and two coastlines. Traditional dishes emphasize satisfying textures and deep, savory flavors that are a staple of daily life.
Foundation of Panamanian Cooking
Rice is perhaps the most central component, typically served plain to balance the richness of the main dish. Coastal areas often feature Arroz con Coco, or coconut rice. This preparation uses coconut milk to impart a subtle sweetness and creamy texture, pairing particularly well with local seafood.
Plantains, a starchy relative of the banana, serve as another fundamental ingredient utilized across various stages of ripeness. Green, unripe plantains are sliced, briefly fried, smashed, and then fried a second time to create crisp, savory disks known as patacones. When the fruit is allowed to ripen, it becomes sweet and is often caramelized in oil to produce maduros, offering a contrasting sugary side dish.
Root vegetables provide further starchy substance to the Panamanian plate, with yuca (cassava) and ñame (yam) being the most common tubers. Yuca, a dense source of carbohydrates, is frequently boiled and then fried or mashed, while ñame is prized for its ability to thicken soups and stews. The abundance of two extensive coastlines also guarantees a constant supply of fresh fish and shellfish, which is incorporated into the diet year-round.
Iconic Main Meals
The country’s most celebrated dish is the chicken soup known as Sancocho, often considered the national meal. This thin, savory broth is characterized by chicken, various starchy root vegetables like ñame and otoe, and the herb culantro. Culantro leaves are similar to cilantro but possess a stronger, more pungent aroma, giving the soup its distinctive, earthy flavor.
Preparation involves a slow simmer that allows the ingredients to release their flavors and the tubers to soften, slightly thickening the liquid. Sancocho is commonly enjoyed with white rice mixed into the bowl. This comforting soup is so integrated into the culture that it is eaten at any time of day, regardless of the tropical heat.
Another popular main course is Arroz con Pollo, or rice with chicken, a version of the dish found throughout Latin America. The Panamanian preparation typically involves cooking the rice with shredded chicken and a mixture of vegetables, often including bell peppers, onions, and garlic, all colored with achiote or tomato paste. The rice absorbs the flavorful broth as it cooks, resulting in a vibrant, one-pot meal often served at family gatherings.
Ropa Vieja, meaning “old clothes,” is a staple dish referring to the shredded appearance of the beef. It consists of flank steak stewed until tender and then pulled apart, simmered in a savory tomato-based sauce with bell peppers, onions, and spices. The rich, slow-cooked meat is typically served alongside white rice and crispy patacones for a complete meal.
Popular Snacks and Sweet Treats
The savory, fried turnover known as the empanada is a popular choice for quick meals and snacks. It is made from a corn flour dough folded around fillings like ground beef, chicken, or cheese. These are quick, inexpensive, and often served fresh from street stalls.
A distinctly Panamanian snack is the carimañola, which utilizes the staple yuca. Boiled yuca is mashed into a dough, shaped into a small cylinder around a seasoned ground beef filling, and then deep-fried until golden brown. This creates a dense, crispy exterior with a soft, starchy interior and a flavorful core.
Sweet treats often follow the Spanish tradition, with flan being a common dessert featuring a smooth custard base topped with soft caramel. For a refreshing option, raspados are a simple street food consisting of shaved ice flavored with sweet syrups and sometimes topped with condensed milk.