22 Delicious Panama Foods Recipes Amazing

Unlock the vibrant flavors of Panama right in your kitchen with our roundup of 22 delicious recipes that promise to transport your taste buds to the heart of Central America. Whether you’re craving something sweet, savory, or downright comforting, these dishes are perfect for home cooks looking to spice up their meal routine. Dive in and discover your next favorite meal!

Panamanian Sancocho

Yearning for a taste of Panama’s rich culinary heritage? This Panamanian Sancocho, a hearty chicken soup, is a symphony of flavors, blending tender poultry, starchy yuca, and aromatic herbs into a comforting broth that’s both nourishing and deeply satisfying.

Ingredients

• 2 lbs chicken thighs, bone-in (for richer flavor)
• 1 large yuca, peeled and cut into 2-inch chunks (substitute with potatoes if unavailable)
• 1 medium onion, diced (white or yellow for sweetness)
• 4 garlic cloves, minced (fresh is best)
• 1 tbsp vegetable oil (or any neutral oil)
• 6 cups water (adjust for desired broth consistency)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 1/4 cup cilantro, chopped (for garnish)

Instructions

1. Heat the vegetable oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add the diced onion and minced garlic, sautéing until translucent and fragrant, approximately 3 minutes.
3. Place the chicken thighs in the pot, browning each side for about 4 minutes to develop flavor.
4. Pour in the water, ensuring it covers the chicken, and bring to a boil. Skim off any foam that rises to the surface for a clearer broth.
5. Reduce the heat to low, add the yuca chunks, salt, and black pepper, then simmer uncovered for 25 minutes, or until the yuca is fork-tender.
6. Adjust seasoning with additional salt and pepper if needed, then stir in the chopped cilantro just before serving.

Gloriously hearty and aromatic, this Sancocho boasts a velvety broth with layers of flavor from the slow-simmered chicken and yuca. Serve it with a side of white rice or a slice of avocado for a truly Panamanian experience.

Arroz con Pollo Panama Style

Gracefully blending the vibrant flavors of Panama, this Arroz con Pollo is a symphony of tender chicken, golden rice, and a melody of spices that dance together in perfect harmony. A dish that promises to transport your senses to the heart of Central America with every bite.

Ingredients

• 2 cups long-grain white rice (rinsed until water runs clear)
• 1 lb chicken thighs (bone-in, skin-on for maximum flavor)
• 1 large onion (diced, about 1 cup)
• 1 red bell pepper (diced, about 1 cup)
• 3 cloves garlic (minced)
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp ground cumin
• 1 tsp achiote powder (for color and subtle flavor)
• 4 cups chicken broth (low sodium, adjust salt to taste)
• 1 cup frozen peas (thawed)
• 1/4 cup chopped cilantro (plus more for garnish)
• Salt and pepper (adjust to taste)

Instructions

1. Heat olive oil in a large, deep skillet over medium heat until shimmering, about 2 minutes.
2. Season chicken thighs with salt and pepper, then sear in the skillet skin-side down until golden brown, about 5 minutes per side. Remove and set aside.
3. In the same skillet, add diced onion and red bell pepper. Sauté until softened, about 5 minutes, stirring occasionally.
4. Add minced garlic, ground cumin, and achiote powder. Cook for 1 minute until fragrant, stirring constantly to prevent burning.
5. Stir in the rinsed rice, coating it evenly with the vegetable and spice mixture, about 2 minutes.
6. Pour in chicken broth, bring to a boil, then reduce heat to low. Nestle the seared chicken thighs into the rice.
7. Cover and simmer for 25 minutes, or until rice is tender and liquid is absorbed. Avoid stirring to prevent mushy rice.
8. Remove from heat, sprinkle with thawed peas and chopped cilantro. Cover and let stand for 5 minutes to allow peas to warm through.
9. Fluff rice gently with a fork, adjust seasoning with salt and pepper if needed, and serve garnished with additional cilantro.

Marvel at the vibrant colors and enticing aromas of this dish, where each grain of rice is infused with the rich flavors of chicken and spices. Serve it with a side of fried plantains for a truly authentic Panamanian experience.

Ceviche de Corvina

Savory and refreshing, Ceviche de Corvina is a sublime seafood dish that marries the delicate flavors of fresh corvina fish with the bright acidity of citrus, creating a dish that’s as elegant as it is simple to prepare.

Ingredients

• 1 lb fresh corvina fillets, skinless and cut into 1/2-inch cubes (ensure the fish is sushi-grade for safety)
• 1/2 cup freshly squeezed lime juice (about 4-5 limes, for the brightest flavor)
• 1/4 cup freshly squeezed lemon juice (about 2 lemons, to balance the acidity)
• 1 small red onion, finely diced (soak in cold water for 10 minutes to mellow the sharpness)
• 1/2 cup cilantro leaves, finely chopped (stems removed for a more delicate texture)
• 1 jalapeño, seeded and minced (adjust the amount based on your heat preference)
• 1 avocado, diced (add just before serving to prevent browning)
• Salt, to taste (start with 1/2 tsp and adjust as needed)

Instructions

1. In a large glass or ceramic bowl, combine the corvina cubes with lime and lemon juice, ensuring the fish is fully submerged. Cover and refrigerate for 20 minutes, or until the fish turns opaque and appears ‘cooked’ by the citrus acid.
2. While the fish is marinating, prepare the red onion by soaking it in cold water to reduce its sharpness, then drain and pat dry.
3. After the fish has marinated, gently fold in the red onion, cilantro, and jalapeño, being careful not to break up the fish pieces.
4. Season the mixture with salt, starting with 1/2 tsp and adjusting to your taste. Allow the flavors to meld for an additional 5 minutes in the refrigerator.
5. Just before serving, gently mix in the diced avocado to add creaminess and richness to the dish.

Keenly balanced, the Ceviche de Corvina offers a delightful contrast between the tender, citrus-cured fish and the crisp, fresh vegetables. Serve it in chilled glasses for an elegant presentation or with crispy plantain chips for added texture.

Hojaldras Panameñas

Just as the golden hues of dawn herald a new day, so does the crisp, buttery layers of Hojaldras Panameñas promise a morning filled with delight. This Panamanian pastry, a beloved staple at breakfast tables, is a testament to the simple elegance of flaky dough kissed with a hint of sweetness.

Ingredients

• 4 cups all-purpose flour (sifted for lighter texture)
• 1 cup unsalted butter, chilled and cubed (for flakier layers)
• 1/2 cup granulated sugar (adjust to sweetness preference)
• 1/2 tsp salt (enhances flavor)
• 1/2 cup cold water (or as needed to bind dough)
• 1 egg, beaten (for egg wash, optional for shine)

Instructions

1. In a large mixing bowl, combine the sifted flour, sugar, and salt, whisking to ensure even distribution.
2. Add the chilled, cubed butter to the dry ingredients. Using your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
3. Gradually add cold water, a tablespoon at a time, mixing until the dough just comes together. Tip: Overworking the dough can lead to tough hojaldras.
4. Turn the dough onto a lightly floured surface and knead gently into a smooth ball. Wrap in plastic and refrigerate for 30 minutes to relax the gluten.
5. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
6. Roll out the chilled dough to a 1/4-inch thickness. Cut into desired shapes, traditionally rectangles or squares.
7. Transfer the shapes to the prepared baking sheet, brush with beaten egg for a golden finish, and bake for 20-25 minutes, or until puffed and golden brown. Tip: Rotate the baking sheet halfway through for even browning.
8. Allow to cool slightly on a wire rack before serving. Tip: Hojaldras are best enjoyed warm, when the layers are at their flakiest.

The result is a pastry that shatters delicately at the touch, revealing tender, buttery layers within. Serve alongside a cup of strong coffee or drizzle with honey for an extra touch of sweetness, transforming each bite into a moment of pure indulgence.

Tortilla Changa

Transform your breakfast routine with this innovative twist on the classic tortilla. The ‘Tortilla Changa’ is a delightful fusion of textures and flavors, perfect for those mornings when you crave something extraordinary yet comforting.

Ingredients

• 2 large eggs (room temperature for even cooking)
• 1/4 cup whole milk (or any milk of choice for creaminess)
• 1 tbsp unsalted butter (for a rich flavor, or any neutral oil)
• 1/4 tsp salt (adjust to taste)
• 1/8 tsp black pepper (freshly ground preferred)
• 1/4 cup shredded cheddar cheese (sharp for more flavor)
• 1 small tortilla (flour or corn, based on preference)

Instructions

1. In a medium bowl, whisk together the eggs, milk, salt, and pepper until fully combined and slightly frothy.
2. Heat a non-stick skillet over medium heat (350°F) and melt the butter, ensuring it coats the pan evenly.
3. Pour the egg mixture into the skillet, tilting to spread it evenly. Cook for 2 minutes without stirring.
4. Place the tortilla on top of the eggs, gently pressing down to adhere. Cook for another minute.
5. Carefully flip the entire mixture using a wide spatula. Sprinkle the cheese over the tortilla side now facing up.
6. Cook for an additional 2 minutes, or until the cheese is melted and the eggs are fully set.
7. Fold the tortilla in half, enclosing the eggs, and cook for 30 seconds on each side to crisp slightly.

Serve immediately for a dish that’s crispy on the outside, soft and cheesy on the inside. The ‘Tortilla Changa’ pairs wonderfully with a side of fresh salsa or avocado slices for an extra layer of flavor and texture.

Carimañolas

Oftentimes, the most comforting dishes are those that carry a story within their flavors, and Carimañolas are no exception. These golden, crispy delights, hailing from the heart of Latin America, are a testament to the beauty of simple ingredients transformed into something extraordinary.

Ingredients

– 2 cups yuca, peeled and grated (ensure it’s fresh for the best texture) – 1/2 lb ground beef (or substitute with chicken for a lighter version) – 1 small onion, finely diced (yellow or white for sweetness) – 2 garlic cloves, minced (fresh is always best) – 1 tbsp olive oil (or any neutral oil) – 1 tsp cumin (adjust to taste) – Salt to taste – 1 egg, beaten (for binding) – Oil for frying (enough to submerge the Carimañolas)

Instructions

1. In a pan over medium heat, sauté the onion and garlic in olive oil until translucent, about 3 minutes. 2. Add the ground beef and cumin, cooking until the beef is browned and fully cooked, approximately 5-7 minutes. Season with salt to taste. 3. While the beef mixture cools, squeeze excess moisture from the grated yuca using a clean kitchen towel. 4. In a large bowl, combine the yuca with the beaten egg, mixing until a dough forms. If the mixture is too dry, add a teaspoon of water at a time until it holds together. 5. Take a portion of the yuca dough, flatten it in your hand, and place a spoonful of the beef mixture in the center. Enclose the filling by shaping the dough into an oval or round shape. 6. Heat oil in a deep fryer or large pot to 350°F. Fry the Carimañolas in batches until golden brown, about 3-4 minutes per side. 7. Remove with a slotted spoon and drain on paper towels. Golden and crisp on the outside with a savory, spiced filling inside, Carimañolas are best served warm with a side of ají sauce for dipping. Their contrasting textures and rich flavors make them a perfect appetizer or a hearty snack any time of the day.

Panamanian Tamales

Captivating in their complexity and rich in tradition, Panamanian tamales are a festive staple that brings families together around the dining table. These bundles of joy, wrapped in banana leaves, are a harmonious blend of tender masa, savory fillings, and aromatic spices, offering a taste of Panama’s vibrant culinary heritage.

Ingredients

• 2 cups masa harina (for a smoother texture, sift before using)
• 1 cup chicken broth (warm to help blend with masa)
• 1/2 lb pork shoulder, diced (for a richer flavor, marinate overnight)
• 1/4 cup vegetable oil (or any neutral oil)
• 1 tsp achiote powder (for color, adjust to taste)
• 1/2 cup chopped onions (sauté until translucent for sweetness)
• 2 garlic cloves, minced (fresh is best for aroma)
• Salt to taste (start with 1/2 tsp)
• Banana leaves, cut into 8×8 inch squares (pass over flame to soften)

Instructions

1. In a large bowl, combine masa harina and warm chicken broth, mixing until a smooth dough forms. Tip: The dough should be pliable but not sticky; adjust with more broth or masa as needed.
2. Heat oil in a skillet over medium heat, add achiote powder, and stir for 30 seconds to infuse the oil with color and flavor.
3. Add diced pork shoulder to the skillet, browning on all sides for about 5 minutes, then stir in onions and garlic, cooking until fragrant, about 2 minutes. Tip: Browning the meat adds depth to the tamales’ flavor.
4. Season the pork mixture with salt, then fold it into the masa dough until evenly distributed.
5. Place a portion of the masa mixture in the center of a banana leaf square, fold the edges to enclose, and tie with kitchen string. Tip: Ensuring the tamales are tightly wrapped prevents the masa from drying out during cooking.
6. Steam the tamales in a large pot over boiling water for 1 hour, checking occasionally to ensure the water hasn’t evaporated. Tip: A toothpick inserted into the masa should come out clean when they’re done.

Best enjoyed fresh, these tamales boast a moist, fluffy interior with a subtly sweet banana leaf aroma, making them a perfect centerpiece for a festive meal. Serve alongside a crisp salad or a dollop of hot sauce for an extra kick.

Ropa Vieja Panameña

Ropa Vieja Panameña, a dish steeped in tradition, transforms humble ingredients into a symphony of flavors, with tender shredded beef simmered in a rich, aromatic sauce that whispers of Panama’s culinary heritage.

Ingredients

• 2 lbs flank steak (or any cut suitable for slow cooking)
• 1 cup beef broth (homemade or store-bought for depth of flavor)
• 1 large onion, thinly sliced (for sweetness and texture)
• 1 red bell pepper, thinly sliced (adds a slight sweetness and vibrant color)
• 3 cloves garlic, minced (for a pungent backbone)
• 1 can (14.5 oz) diced tomatoes (preferably fire-roasted for a smoky note)
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp ground cumin (toast lightly for enhanced aroma)
• 1 tsp dried oregano (rub between fingers to release oils)
• Salt and pepper (adjust to taste)

Instructions

1. Heat olive oil in a large, heavy-bottomed pot over medium heat until shimmering.
2. Add the flank steak, searing each side for about 4 minutes until deeply browned, to develop flavor.
3. Remove the steak and set aside; in the same pot, add the onion, bell pepper, and garlic, sautéing until softened, about 5 minutes.
4. Stir in the cumin and oregano, cooking for 1 minute until fragrant, to bloom the spices.
5. Return the steak to the pot, adding the diced tomatoes and beef broth, ensuring the steak is mostly submerged.
6. Bring to a simmer, then reduce heat to low, covering and cooking for 2.5 to 3 hours, until the steak is fork-tender.
7. Once cooked, remove the steak and shred it using two forks, then return it to the pot, stirring to combine with the sauce.
8. Simmer uncovered for an additional 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.

Succulent and richly flavored, Ropa Vieja Panameña boasts a melt-in-your-mouth texture, with the beef enveloped in a sauce that’s both robust and nuanced. Serve it over a bed of fluffy white rice or with warm, crusty bread to soak up every last drop of its savory goodness.

Sopa de Pata

Brimming with rich flavors and comforting warmth, Sopa de Pata is a traditional Salvadoran soup that turns humble ingredients into a culinary masterpiece. This dish, featuring tender cow’s feet simmered to perfection, is a testament to the beauty of slow-cooked meals.

Ingredients

• 2 lbs cow’s feet, cleaned and cut into pieces (ask your butcher to do this)
• 1 large onion, diced (yellow or white for sweetness)
• 4 garlic cloves, minced (fresh is best for vibrant flavor)
• 1 green bell pepper, diced (adds a slight crunch and freshness)
• 2 tomatoes, diced (ripe ones for sweetness and acidity)
• 1 tsp ground cumin (toast lightly for enhanced aroma)
• 1 tsp dried oregano (Mexican oregano if available)
• 6 cups water (or beef stock for deeper flavor)
• 2 tbsp vegetable oil (or any neutral oil)
• Salt to taste (start with 1 tsp and adjust)
• 1 lime, cut into wedges (for serving, adds brightness)
• Fresh cilantro, chopped (for garnish, optional)

Instructions

1. In a large pot, heat the vegetable oil over medium heat until shimmering, about 2 minutes.
2. Add the diced onion, minced garlic, and diced green bell pepper to the pot. Sauté until the onions are translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in the diced tomatoes, ground cumin, and dried oregano. Cook for another 3 minutes until the tomatoes begin to soften.
4. Add the cow’s feet pieces to the pot, ensuring they’re well-coated with the vegetable mixture. Sear lightly for 2 minutes on each side to develop flavor.
5. Pour in the water or beef stock, bringing the mixture to a boil. Once boiling, reduce the heat to low, cover, and simmer for 3 hours, or until the cow’s feet are tender and the broth is flavorful.
6. Season with salt to taste, starting with 1 teaspoon and adjusting as needed. Serve hot with lime wedges and fresh cilantro for garnish.

Falling-off-the-bone tender, the cow’s feet in this Sopa de Pata offer a gelatinous richness that’s beautifully balanced by the bright acidity of lime. Serve it with a side of warm tortillas or rice for a truly satisfying meal.

Bollos Preñados

Venturing into the heart of Canarian cuisine, Bollos Preñados stand out as a delightful fusion of simplicity and flavor, embodying the rustic charm of the islands with every bite. These stuffed bread rolls, traditionally filled with chorizo, offer a comforting warmth that’s perfect for any time of the day.

Ingredients

• 2 cups all-purpose flour (plus extra for dusting)
• 1 tsp salt (adjust to taste)
• 1 tbsp sugar
• 1 packet active dry yeast (about 2 1/4 tsp)
• 3/4 cup warm water (110°F, ideal for yeast activation)
• 2 tbsp olive oil (or any neutral oil)
• 4 oz chorizo, diced (for a milder flavor, use Spanish chorizo)

Instructions

1. In a large bowl, whisk together flour, salt, and sugar. Sprinkle yeast over warm water in a separate bowl, letting it sit for 5 minutes until frothy.
2. Make a well in the center of the dry ingredients; pour in the yeast mixture and olive oil. Stir until a dough forms.
3. Turn dough onto a floured surface; knead for 10 minutes until smooth and elastic. Tip: The dough should pass the windowpane test—stretch a small piece thinly without tearing.
4. Place dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.
5. Punch down dough; divide into 4 equal pieces. Flatten each into a disc, place a quarter of the chorizo in the center, and seal tightly.
6. Arrange rolls on a baking sheet lined with parchment paper; cover and let rise for 30 minutes. Preheat oven to 375°F during the last 10 minutes.
7. Bake for 20-25 minutes until golden brown. Tip: For a shiny finish, brush rolls with beaten egg before baking.
8. Cool on a wire rack for 5 minutes before serving. Tip: Serve warm to enjoy the chorizo’s melted fat mingling with the bread.

Notably, Bollos Preñados boast a contrasting texture—crisp crust giving way to a soft, chorizo-laden interior. Their smoky, savory profile pairs beautifully with a side of mojo picón for an extra kick or a simple salad to balance the richness.

Pescado Frito con Patacones

Heralding from the vibrant streets of Latin America, ‘Pescado Frito con Patacones’ is a dish that marries the crispiness of fried fish with the hearty texture of twice-fried green plantains, offering a symphony of flavors that are both comforting and exhilarating.

Ingredients

• 1 lb white fish fillets (such as tilapia or cod), cut into serving pieces
• 2 green plantains, peeled and sliced into 1-inch rounds
• 1 cup all-purpose flour (for a lighter coating, substitute with rice flour)
• 1 tsp garlic powder (adjust to taste)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 1 cup vegetable oil (or any neutral oil for frying)
• 1 lime, cut into wedges (for serving)

Instructions

1. In a large bowl, season the fish fillets with garlic powder, salt, and black pepper, ensuring each piece is evenly coated.
2. Heat the vegetable oil in a deep frying pan over medium-high heat until it reaches 350°F, verified with a kitchen thermometer.
3. Dredge each seasoned fish fillet in the all-purpose flour, shaking off any excess before carefully placing it into the hot oil.
4. Fry the fish for 3-4 minutes on each side or until golden brown and crispy. Use a slotted spoon to transfer the fried fish to a paper towel-lined plate to drain excess oil.
5. While the fish is frying, prepare the patacones by flattening each plantain round with the bottom of a glass or a tortilla press to about 1/4-inch thickness.
6. Fry the flattened plantains in the same oil for 2 minutes per side until golden and crispy. Remove and drain on paper towels, then sprinkle with salt while still hot.
7. Serve the Pescado Frito con Patacones immediately with lime wedges on the side for a burst of freshness.

Crunchy on the outside yet tender within, the fish pairs beautifully with the savory crispness of the patacones, creating a delightful contrast. For an extra touch, serve with a side of tangy salsa or a creamy avocado dip to elevate the dish further.

Guacho de Mariscos

On a crisp evening, nothing warms the soul quite like a bowl of Guacho de Mariscos, a luxurious seafood stew that marries the freshness of the ocean with the heartiness of rice. This dish, with its rich broth and tender seafood, is a testament to the simplicity and elegance of coastal cooking.

Ingredients

• 1 cup long-grain white rice (rinsed under cold water until the water runs clear)
• 2 tbsp olive oil (or any neutral oil)
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 red bell pepper, diced
• 1 tsp ground cumin
• 1/2 tsp saffron threads (soaked in 2 tbsp warm water for 10 minutes)
• 4 cups seafood stock (homemade or store-bought)
• 1 lb mixed seafood (shrimp, scallops, and mussels, cleaned and deveined)
• 1/4 cup fresh cilantro, chopped (plus more for garnish)
• Salt to taste

Instructions

1. In a large pot, heat the olive oil over medium heat until shimmering.
2. Add the onion, garlic, and red bell pepper, sautéing until softened, about 5 minutes.
3. Stir in the cumin and soaked saffron (including the water), cooking for 1 minute until fragrant.
4. Add the rinsed rice, stirring to coat the grains with the oil and spices.
5. Pour in the seafood stock, bring to a boil, then reduce the heat to low. Cover and simmer for 15 minutes.
6. Gently nestle the mixed seafood into the partially cooked rice. Cover and cook for an additional 5-7 minutes, or until the seafood is just cooked through.
7. Remove from heat, stir in the cilantro, and season with salt to taste.

Delight in the harmonious blend of flavors and textures, from the creamy rice to the succulent seafood, making each spoonful a discovery. Serve this stew in deep bowls, garnished with extra cilantro, and accompanied by crusty bread to soak up the aromatic broth.

Chicheme

Revered in Panamanian cuisine, Chicheme is a comforting corn-based drink that marries the sweetness of milk with the earthy tones of corn and cinnamon. This traditional beverage, often enjoyed warm, is a delightful blend of simplicity and flavor, perfect for cozy evenings or as a sweet start to your day.

Ingredients

• 1 cup dried corn kernels (soaked overnight for best texture)
• 4 cups water (for boiling corn)
• 1 cinnamon stick (or 1/2 tsp ground cinnamon for a quicker option)
• 2 cups whole milk (for richness, though any milk works)
• 1/2 cup sugar (adjust to taste)
• 1/4 tsp salt (enhances flavors)

Instructions

1. Drain the soaked corn kernels and rinse under cold water.
2. In a large pot, combine the corn kernels and 4 cups of water. Bring to a boil over high heat, then reduce to a simmer. Cook for 45 minutes, or until the corn is tender. Tip: Skim off any foam that forms on the surface for a clearer broth.
3. Add the cinnamon stick to the pot and continue to simmer for another 15 minutes to infuse the flavor. Tip: If using ground cinnamon, add it with the milk in the next step to prevent bitterness.
4. Stir in the milk, sugar, and salt. Heat the mixture over medium heat until it’s hot but not boiling, about 5 minutes. Tip: Keep an eye on the temperature to prevent the milk from scalding.
5. Remove the cinnamon stick if used. Blend half of the mixture until smooth, then return it to the pot for a creamy texture with some whole corn kernels remaining.
6. Serve warm, adjusting sweetness if desired.

Notably creamy with a hint of spice, Chicheme offers a comforting warmth with every sip. For an indulgent twist, top with a sprinkle of cinnamon or a dollop of whipped cream before serving.

Empanadas de Carne

Whisking together the rich flavors of Latin America, these Empanadas de Carne are a delightful fusion of savory beef encased in a golden, flaky pastry. Perfect for any gathering, they promise a taste adventure with every bite.

Ingredients

• 2 cups all-purpose flour (plus extra for dusting)
• 1/2 tsp salt
• 1/2 cup unsalted butter, chilled and diced (or vegetable shortening for a lighter texture)
• 1/4 to 1/3 cup ice water (adjust as needed for dough consistency)
• 1 tbsp olive oil (or any neutral oil)
• 1 lb ground beef (85% lean for optimal flavor)
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1 egg, beaten (for egg wash)

Instructions

1. In a large bowl, whisk together 2 cups flour and 1/2 tsp salt. Add chilled butter, using your fingers to rub it into the flour until the mixture resembles coarse crumbs.
2. Gradually add ice water, 1 tbsp at a time, stirring until the dough just comes together. Wrap in plastic and chill for 30 minutes.
3. Heat 1 tbsp olive oil in a skillet over medium heat. Add onion and garlic, sautéing until translucent, about 3 minutes.
4. Add ground beef, breaking it apart with a spoon. Cook until no longer pink, about 5 minutes. Stir in cumin, smoked paprika, salt, and pepper. Remove from heat and let cool.
5. Preheat oven to 375°F. On a floured surface, roll out dough to 1/8-inch thickness. Cut into 6-inch circles.
6. Spoon 2 tbsp of beef mixture onto each circle. Fold dough over filling, pressing edges to seal. Crimp with a fork.
7. Brush empanadas with beaten egg. Bake on a parchment-lined sheet for 20-25 minutes, until golden brown.

The empanadas emerge from the oven with a crisp exterior giving way to a juicy, spiced filling. Serve them with a side of chimichurri for a vibrant contrast, or enjoy as is for a handheld feast that’s both rustic and refined.

Panamanian Arroz con Coco

Fragrant and subtly sweet, Panamanian Arroz con Coco is a delightful dish that transports you to the tropical shores of Panama with its creamy texture and rich coconut flavor. This dish, a staple in Panamanian cuisine, combines simple ingredients to create a comforting and exotic meal that’s perfect for any day of the week.

Ingredients

• 2 cups long-grain white rice (rinsed until water runs clear)
• 1 can (13.5 oz) coconut milk (shake well before opening)
• 2 cups water
• 1 tbsp vegetable oil (or any neutral oil)
• 1 tsp salt (adjust to taste)
• 1/2 cup shredded coconut (toasted, for garnish)

Instructions

1. In a medium saucepan, heat the vegetable oil over medium heat until shimmering.
2. Add the rinsed rice to the saucepan and stir constantly for 2 minutes to lightly toast the grains, enhancing their nutty flavor.
3. Pour in the coconut milk and water, then add the salt, stirring to combine all ingredients.
4. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 18 minutes. Tip: Resist the urge to peek, as lifting the lid releases steam and can affect cooking time.
5. After 18 minutes, remove the saucepan from the heat and let it sit, covered, for 5 minutes to allow the rice to steam and absorb any remaining liquid.
6. While the rice rests, toast the shredded coconut in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until golden brown. Tip: Keep a close eye on the coconut to prevent burning.
7. Fluff the rice with a fork, then transfer to a serving dish and sprinkle with the toasted coconut for added texture and flavor.

Golden and aromatic, this Arroz con Coco boasts a creamy consistency with each grain of rice perfectly separate, offering a delightful contrast to the crunchy toasted coconut topping. Serve it alongside grilled fish or chicken for a complete meal that celebrates the vibrant flavors of Panama.

Sao

This summer, savor the vibrant flavors of ‘Sao’, a dish that marries the freshness of seasonal produce with the richness of spices, creating a symphony of taste that’s both refreshing and deeply satisfying.

Ingredients

• 2 cups basmati rice (rinsed until water runs clear)
• 1 lb chicken thighs (skinless, for a leaner option)
• 3 tbsp olive oil (or any neutral oil)
• 1 large onion, thinly sliced (for caramelization)
• 4 garlic cloves, minced (adjust to taste)
• 1 tsp turmeric powder (for color and health benefits)
• 1 tsp cumin seeds (toasted, for aroma)
• Salt, to taste (start with 1 tsp)
• 2 cups water (for perfectly fluffy rice)
• Fresh cilantro, chopped (for garnish)

Instructions

1. Heat olive oil in a large pan over medium heat until shimmering, about 2 minutes.
2. Add cumin seeds and toast until fragrant, 30 seconds, stirring constantly to prevent burning.
3. Add sliced onions and cook until golden brown, about 10 minutes, stirring occasionally for even caramelization.
4. Stir in minced garlic and turmeric powder, cooking for another minute until aromatic.
5. Add chicken thighs, seasoning with salt, and brown on all sides, about 5 minutes per side.
6. Pour in water, bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes until chicken is tender.
7. Meanwhile, cook basmati rice according to package instructions, ensuring it’s fluffy and separate.
8. Once chicken is cooked, shred it into bite-sized pieces directly in the pan, mixing well with the sauce.
9. Serve the shredded chicken over a bed of basmati rice, garnished with fresh cilantro.

Key to its appeal, ‘Sao’ offers a delightful contrast between the tender, spiced chicken and the light, fragrant rice, making it a perfect dish for a summer evening. Consider serving it with a side of cooling yogurt to balance the warmth of the spices.

Chorizo Panameño

Flavorful and vibrant, Chorizo Panameño is a dish that brings the rich culinary traditions of Panama to your table, offering a delightful blend of spices and textures that are sure to impress. This recipe showcases the unique flavors of Panamanian chorizo, paired with simple yet impactful ingredients to create a meal that’s both elegant and comforting.

Ingredients

• 1 lb Panamanian chorizo, casings removed (look for authentic brands or specialty stores)
• 2 tbsp olive oil (or any neutral oil)
• 1 large onion, finely diced (yellow or white for sweetness)
• 2 cloves garlic, minced (fresh is best for vibrant flavor)
• 1 red bell pepper, diced (adds a sweet, colorful contrast)
• 1 tsp ground cumin (toast lightly for enhanced aroma)
• 1/2 tsp smoked paprika (for a subtle depth)
• Salt, to taste (start with 1/4 tsp and adjust)
• 1/4 cup fresh cilantro, chopped (for garnish, adds freshness)

Instructions

1. Heat olive oil in a large skillet over medium heat (about 350°F) until shimmering.
2. Add the diced onion to the skillet, sautéing for 3-4 minutes until translucent, stirring occasionally to prevent burning.
3. Stir in the minced garlic and diced red bell pepper, cooking for an additional 2 minutes until fragrant.
4. Crumble the chorizo into the skillet, breaking it apart with a spoon, and cook for 5-6 minutes until browned.
5. Sprinkle the ground cumin and smoked paprika over the chorizo mixture, stirring well to incorporate the spices evenly.
6. Continue to cook for another 2-3 minutes, allowing the flavors to meld together.
7. Season with salt to taste, starting with 1/4 tsp and adjusting as needed.
8. Remove from heat and garnish with freshly chopped cilantro before serving.

With its robust flavors and hearty texture, Chorizo Panameño is perfect served over a bed of fluffy white rice or alongside warm corn tortillas for a truly authentic experience. The smoky notes of the paprika and the freshness of the cilantro elevate this dish, making it a standout for any occasion.

Pastelitos de Carne

Bursting with flavor and wrapped in a flaky, golden crust, Pastelitos de Carne are a delightful fusion of savory meat filling and buttery pastry, perfect for any occasion that calls for a touch of culinary elegance.

Ingredients

• 1 lb ground beef (preferably 80/20 for juiciness)
• 1 tbsp olive oil (or any neutral oil)
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 tsp ground cumin (adjust to taste)
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1 package (17.3 oz) frozen puff pastry, thawed
• 1 egg, beaten (for egg wash)

Instructions

1. Heat olive oil in a large skillet over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes.
2. Add the minced garlic, ground cumin, and smoked paprika to the skillet. Stir for about 30 seconds until fragrant.
3. Increase the heat to medium-high and add the ground beef. Cook, breaking it apart with a spoon, until no longer pink, about 5-6 minutes. Season with salt and pepper to taste. Remove from heat and let cool slightly.
4. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
5. Roll out the thawed puff pastry on a lightly floured surface to about 1/8-inch thickness. Cut into 4-inch squares.
6. Place a tablespoon of the beef mixture in the center of each square. Fold the pastry over the filling to form a triangle, pressing the edges to seal. Use a fork to crimp the edges for a decorative touch.
7. Transfer the pastelitos to the prepared baking sheet. Brush the tops with the beaten egg wash.
8. Bake in the preheated oven for 15-20 minutes, or until the pastelitos are puffed and golden brown.

Zesty and satisfying, these Pastelitos de Carne offer a crispy exterior that gives way to a richly seasoned beef filling. Serve them warm with a side of tangy salsa verde or a dollop of crema for an extra layer of flavor.

Panamanian Yuca Frita

Nothing transports you to the vibrant streets of Panama quite like the crispy, golden delight of Yuca Frita. This beloved snack, with its irresistibly crunchy exterior and tender, fluffy interior, is a testament to the simplicity and richness of Panamanian cuisine.

Ingredients

• 2 large yuca roots, peeled and cut into thick fries (look for firm, unblemished yuca)
• 4 cups vegetable oil for frying (or any neutral oil with a high smoke point)
• 1 tsp salt, plus more to taste (adjust to taste)

Instructions

1. Fill a large pot with water and bring to a boil over high heat. Add the yuca fries and boil for 10 minutes, or until slightly tender but not fully cooked.
2. Drain the yuca thoroughly and pat dry with paper towels to remove excess moisture, ensuring a crispier fry.
3. In a deep fryer or heavy-bottomed pot, heat the vegetable oil to 350°F over medium-high heat, using a thermometer to monitor the temperature accurately.
4. Carefully add the yuca fries in batches to avoid overcrowding, frying each batch for 4-5 minutes or until golden brown and crispy.
5. Remove the fries with a slotted spoon and drain on a wire rack or paper towels. Immediately sprinkle with salt while still hot.

Enjoy the yuca frita hot, with its perfect contrast of crispy edges and soft, pillowy centers. For an authentic Panamanian experience, serve with a side of tangy curtido or a spicy aji sauce to elevate the flavors.

Mondongo a la Panameña

On a culinary journey through Panama, one cannot overlook the hearty and flavorful Mondongo a la Panameña, a traditional tripe stew that embodies the rich cultural tapestry of the region. This dish, with its tender pieces of tripe simmered in a savory broth alongside vegetables, offers a comforting embrace with every spoonful.

Ingredients

• 2 lbs cleaned tripe, cut into 1-inch pieces (soak in vinegar water overnight for tenderness)
• 1 tbsp olive oil (or any neutral oil)
• 1 large onion, diced
• 4 garlic cloves, minced
• 1 green bell pepper, diced
• 2 tomatoes, diced
• 1 tsp ground cumin
• 1 tsp dried oregano
• 6 cups water (adjust for desired broth consistency)
• 2 potatoes, peeled and cubed
• 1 carrot, peeled and sliced
• Salt to taste (start with 1 tsp)

Instructions

1. In a large pot, heat the olive oil over medium heat until shimmering.
2. Add the diced onion, minced garlic, and green bell pepper to the pot. Sauté for 5 minutes, or until the vegetables are softened.
3. Stir in the diced tomatoes, ground cumin, and dried oregano. Cook for another 3 minutes to allow the flavors to meld.
4. Add the tripe pieces to the pot, stirring to coat them with the vegetable mixture. Pour in the water, ensuring the tripe is fully submerged.
5. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 2 hours, or until the tripe is tender.
6. Add the cubed potatoes and sliced carrot to the pot. Continue to simmer, uncovered, for 30 minutes, or until the vegetables are fork-tender.
7. Season the stew with salt, starting with 1 tsp and adjusting to taste. Serve hot.

Hearty and robust, Mondongo a la Panameña boasts a melt-in-your-mouth texture with a deeply savory broth that’s punctuated by the sweetness of carrots and the earthiness of potatoes. For an authentic Panamanian experience, serve this stew with a side of white rice and a sprinkle of fresh cilantro.

Pan de Coco

Delightfully tender and subtly sweet, Pan de Coco is a Filipino coconut bread that marries the richness of coconut milk with the soft, fluffy texture of classic dinner rolls. This beloved treat, with its golden crust and fragrant filling, is perfect for breakfast or as a comforting snack any time of day.

Ingredients

• 2 cups all-purpose flour (spooned and leveled)
• 1/2 cup coconut milk (full-fat for best flavor)
• 1/4 cup granulated sugar (adjust to sweetness preference)
• 1/4 cup unsalted butter, melted (or coconut oil for a dairy-free version)
• 1 large egg (room temperature)
• 1 packet (2 1/4 tsp) active dry yeast
• 1/2 tsp salt
• 1/2 cup shredded coconut (toasted for extra flavor)

Instructions

1. In a small bowl, dissolve the yeast in 1/4 cup warm water (110°F) and let sit for 5 minutes until frothy.
2. In a large mixing bowl, combine the flour, sugar, and salt. Make a well in the center and add the yeast mixture, coconut milk, melted butter, and egg. Mix until a dough forms.
3. Turn the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic. Tip: The dough is ready when it springs back when poked.
4. Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.
5. Punch down the dough and divide into 12 equal pieces. Flatten each piece, place a teaspoon of shredded coconut in the center, and seal by pinching the edges together.
6. Arrange the rolls on a baking sheet lined with parchment paper, cover, and let rise for another 30 minutes.
7. Preheat the oven to 350°F. Bake the rolls for 15-20 minutes until golden brown. Tip: For a shiny finish, brush the tops with a little coconut milk before baking.
8. Let the rolls cool on a wire rack for at least 10 minutes before serving.

Fresh from the oven, Pan de Coco boasts a soft, pillowy interior with a slightly crisp exterior, offering a delightful contrast in textures. The coconut filling adds a moist, sweet surprise in every bite, making these rolls irresistible when paired with a hot cup of coffee or tea. For an extra indulgent treat, serve warm with a dollop of coconut jam on the side.

Chicharrones de Pollo

Lusciously crispy on the outside yet tender within, Chicharrones de Pollo is a Dominican classic that marries the simplicity of fried chicken with the vibrant flavors of the Caribbean. Perfect for a lively family dinner or as the star of your next gathering, this dish promises a delightful crunch with every bite.

Ingredients

• 2 lbs chicken thighs, cut into bite-sized pieces (bone-in for more flavor)
• 1/4 cup lime juice (freshly squeezed for the best aroma)
• 3 cloves garlic, minced (or 1 tbsp garlic powder for convenience)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 1 tbsp soy sauce (for a hint of umami)
• 1 cup all-purpose flour (for a light, crispy coating)
• 1 cup vegetable oil (or any neutral oil with a high smoke point)

Instructions

1. In a large bowl, combine chicken pieces with lime juice, minced garlic, salt, black pepper, and soy sauce. Marinate for at least 30 minutes, or overnight in the refrigerator for deeper flavor.
2. Heat vegetable oil in a deep skillet over medium-high heat until it reaches 350°F, ensuring it’s hot enough to fry but not smoke.
3. Dredge marinated chicken pieces in flour, shaking off excess to avoid a thick coating that won’t crisp properly.
4. Fry chicken in batches to prevent overcrowding, turning occasionally, until golden brown and cooked through, about 6-8 minutes per batch.
5. Transfer fried chicken to a wire rack or paper towel-lined plate to drain excess oil, preserving its crunchiness.

Remarkably versatile, Chicharrones de Pollo shines when served with a side of tangy cilantro lime sauce or atop a bed of seasoned rice, absorbing every drop of its zesty marinade. The contrast between its golden, crackling exterior and juicy interior makes it a universally beloved dish, perfect for any occasion that calls for a touch of Caribbean flair.

Conclusion

Delightful flavors await in our roundup of 22 delicious Panama foods recipes! Whether you’re craving something sweet, savory, or uniquely tropical, there’s a dish here to spark your culinary adventure. We’d love to hear which recipes become your favorites—drop us a comment below. And if you enjoyed this collection, don’t forget to share the love on Pinterest for fellow foodies to discover!