Panama has its own unique and rich cuisine. As a land bridge between two continents Panama is blessed by nature with an unusual variety of tropical fruits, vegetables and herbs that are used in native cooking. Also, as a crossroads of the world, Panama’s cuisine is influenced by its diverse population of Hispanic, native Indian, European, African and even Chinese migrations.
BREAKFAST:
Hojaldras: a white flour dough made with baking powder that is deep-fried. It is a traditional breakfast cuisine in Panama.
Tortillas: Another common item. Different from other countries, the tortillas in Panama are thicker and deep fried. Typically items are then placed on top of the tortilla to make a meal. It is common to uses eggs, cheese or anything else tasty to make a good morning meal.
MAIN COURSES
Corvina: A very common fish used in many places/meals throughout Panama. In the US and Canada corvina is known as sea bass. Corvina is a mild tasting fish common in many recipes. Commonly used for ceviche as well.
Sancocho: If you are looking for a typical dish, Sancocho could be it. Found everywhere in Panama Sancocho is a type of chicken soup. Depending on who is cooking it other ingredients in the soup can vary.
Sea Food: Due to its strategic location, Panama has some excellent sea food. Fish is brought in from both the Atlantic and Pacific coasts. The variety is amazing. It seems that most restaurants offer some type of sea food in Panama.
Tamales: Different from what is found in Mexico, the Panamanian tamale is covered in banana leaf and boiled. The leaf and the boiling create a different flavor that is pretty good. If you like a Mexican tamale, you will like the variation of a tamale that you can find in Panama.
Platano Maduro: This is something you will see as a side on many dishes throughout Panama. A plaintian looks like a banana. It is cut in small slices and then fried. The flavor is sweet and is a nice addition to any meal.
Platanos en tentación is a popular way to prepare them in a carmelized sugar sauce seasoned with some cinnamon and nutmeg.
Carimañola: This is a roll made from a type of tropical yucca. Typically the rolls is stuffed full of eggs and meat.
Ceviche: Ceviche is a very common appetizer found throughout Panama. Typically corvina is chopped up and added to lemon juice and other spices. The acidic content of the lemon actually "cooks" the corvina to create a nice tangy taste. Very popular.
Arroz Con Guandu: Probably the most common side dish seen in Panama. Essentially rice is cooked with beans and other spices to create a great tasting rice dish. You may see this side dish served at any and all meals. There are many variations as to other ingredients that can be added to this Panamanian staple.
DESSERTS
Tropical Fruits: Being in a tropical part of the world, Panama has a wide array of fresh and very flavorfull fresh fruit. Take full advantage of the fruits in Panama. You will find many that you are familiar with and others that are common only to the Central American region like Papayas, mangos, pineapples, melons, maracuyá (passion fruit), guanabana (sour sop).
Flans: Light egg custard in a carmelized sauce imakes this the most popular Panamanian dessert.
Pastel Tres Leches : “Three Milk Cake”- This is a rich cake made from three milks - regular, evaporated and condensed- very sweet and delicious.
Tropical fruit batidos: Similiar to a "smoothie" these shakes are made with Papaya, strawberry and pineapple with milk.
Raspados – Panamanian "snow cones". Perfect to cool off these cones are served everywhere from a friendly vendor with a mobile cart. They are available in a variety of flavours.
To Enjoy the authentic Panamanian cuisine . Contact www.panamatourismtravel.com or visit http://www.panamatourismtravel.com/en_typicaldinershow.htm
