18 Delicious Panamanian Recipes Authentic

Dive into the vibrant flavors of Panama with our roundup of 18 Delicious Panamanian Recipes Authentic to your kitchen! Whether you’re craving the comfort of a hearty Sancocho or the sweet delight of Hojaldres, these dishes promise a culinary adventure. Perfect for home cooks looking to spice up their meal rotation, these recipes are your ticket to a tropical feast. Let’s get cooking!

Sancocho

Sancocho is a hearty, comforting stew that’s perfect for bringing a taste of the tropics to your table, no matter the season.

Ingredients

• 2 lbs chicken thighs, bone-in and skin-on
• 1 tbsp olive oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 1 green bell pepper, diced
• 2 ears corn, cut into 2-inch pieces
• 2 medium yuca (cassava), peeled and cut into chunks
• 1 large plantain, peeled and sliced
• 6 cups chicken broth
• 1 tsp ground cumin
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

Instructions

1. Heat olive oil in a large pot over medium heat. Add chicken thighs, skin side down, and cook until golden brown, about 5 minutes per side. Remove and set aside.
2. In the same pot, add onion, garlic, and green bell pepper. Cook until softened, about 3 minutes.
3. Return chicken to the pot. Add corn, yuca, plantain, chicken broth, cumin, oregano, salt, and pepper. Bring to a boil.
4. Reduce heat to low, cover, and simmer for 45 minutes, or until yuca is tender.
5. Garnish with fresh cilantro before serving.

The magic of Sancocho lies in its layers of flavor, from the richness of the chicken to the sweetness of the plantain, all brought together in a savory broth.

Tip: For an extra touch of authenticity, serve with a side of white rice and a wedge of lime.

Arroz con Pollo

Arroz con Pollo is a comforting one-pot wonder that brings the vibrant flavors of Latin America to your kitchen with minimal fuss.

Ingredients

• 2 cups long-grain white rice
• 4 chicken thighs, bone-in and skin-on
• 1 tablespoon olive oil
• 1 medium onion, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup frozen peas
• 2 cups chicken broth
• 1/4 cup chopped fresh cilantro
• 1 tablespoon lime juice

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add chicken thighs, skin-side down, and cook for 5 minutes until golden. Flip and cook for another 3 minutes. Remove and set aside.
2. In the same skillet, add onion and bell pepper. Cook for 3 minutes until softened. Stir in garlic, cumin, smoked paprika, salt, and black pepper, cooking for 1 minute until fragrant.
3. Add rice to the skillet, stirring to coat with the spices. Pour in chicken broth and bring to a boil. Nestle the chicken thighs into the rice, cover, and reduce heat to low. Simmer for 20 minutes.
4. Remove from heat and let sit, covered, for 5 minutes. Stir in frozen peas, cilantro, and lime juice. Fluff the rice with a fork before serving.

The smoky paprika and fresh lime juice in this Arroz con Pollo create a bright, bold flavor that’s perfectly balanced by the tender chicken and fluffy rice.

Tip: For an extra layer of flavor, toast the rice in the skillet for a minute before adding the broth.

Ropa Vieja

Ropa Vieja, a classic Cuban dish, is a savory shredded beef stew that’s as comforting as it is flavorful, perfect for a cozy family dinner.

Ingredients

• 2 lbs flank steak
• 1/4 cup olive oil
• 1 large onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1/2 cup beef broth
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp fresh cilantro, chopped
• 1 tbsp white vinegar

Instructions

1. In a large pot, heat olive oil over medium heat. Add flank steak and brown on all sides, about 5 minutes per side. Remove steak and set aside.
2. In the same pot, add onion and green bell pepper. Cook until softened, about 5 minutes. Stir in garlic and cook for 1 minute more.
3. Return the steak to the pot. Add diced tomatoes, beef broth, cumin, oregano, salt, and black pepper. Bring to a boil, then reduce heat to low. Cover and simmer for 2 hours, or until the steak is tender and shreds easily.
4. Remove the steak from the pot and shred it using two forks. Return the shredded beef to the pot. Stir in cilantro and white vinegar. Simmer uncovered for 10 minutes to allow flavors to meld.

The magic of Ropa Vieja lies in its tender, flavorful beef and the bright pop of vinegar that cuts through the richness. Serve it over rice for a meal that’s sure to impress.

Tip: For an even deeper flavor, let the stew sit overnight in the fridge before reheating and serving.

Tamales Panameños

Dive into the heart of Panamanian cuisine with these homemade Tamales Panameños, a festive dish that wraps savory flavors in a banana leaf for a truly authentic experience.

Ingredients

• 2 cups masa harina
• 1 cup chicken broth
• 1/2 cup vegetable shortening
• 1 tsp salt
• 1/2 tsp black pepper
• 1 lb chicken thighs, cooked and shredded
• 1/2 cup sliced green olives
• 1/4 cup raisins
• 1/4 cup chopped cilantro
• 2 cloves garlic, minced
• 1 tsp ground cumin
• Banana leaves, cut into 8-inch squares

Instructions

1. In a large bowl, mix masa harina, chicken broth, vegetable shortening, salt, and black pepper until a smooth dough forms.
2. In another bowl, combine shredded chicken, green olives, raisins, cilantro, garlic, and cumin for the filling.
3. Spread a thin layer of masa dough on the center of each banana leaf square. Top with a spoonful of the chicken filling.
4. Fold the banana leaf around the filling to form a packet, tying with kitchen string if necessary to secure.
5. Steam the tamales in a large pot over boiling water for 1 hour, ensuring the water doesn’t touch the tamales.
6. Let them cool slightly before unwrapping to reveal the fragrant, steamed masa and flavorful filling inside.

The magic of Tamales Panameños lies in the banana leaves, which impart a subtle earthiness to the masa while keeping it incredibly moist.

Tip: For an extra layer of flavor, lightly toast the banana leaves over an open flame before wrapping the tamales.

Carimañolas

Carimañolas are a delightful Colombian snack, perfect for when you’re craving something crispy on the outside and savory on the inside. These yuca dough pockets stuffed with seasoned meat are a hit at any gathering.

Ingredients

• 2 cups grated yuca (cassava), squeezed dry
• 1 tbsp olive oil
• 1/2 lb ground beef
• 1/4 cup finely chopped onion
• 1/4 cup finely chopped bell pepper
• 1 garlic clove, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp cumin
• 1 egg, beaten (for sealing)
• Oil for frying

Instructions

1. In a pan over medium heat, heat 1 tbsp olive oil. Add ground beef, onion, bell pepper, and garlic. Cook until the beef is browned, about 5 minutes. Season with 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp cumin. Set aside to cool.
2. Mix the grated yuca with your hands until it becomes a malleable dough. Divide into 8 equal portions.
3. Flatten each portion into a disc, place a spoonful of the beef mixture in the center, fold over, and seal the edges with beaten egg. Shape into a half-moon.
4. 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. Drain on paper towels.

The magic of carimañolas lies in their contrasting textures—crispy yuca shell giving way to a juicy, flavorful filling. They’re a testament to the beauty of simple ingredients transformed into something extraordinary.

Tip: For an extra crispy exterior, let the shaped carimañolas rest in the fridge for 30 minutes before frying.

Patacones

Craving something crispy and savory? Patacones, or twice-fried green plantains, are a Caribbean delight that’s surprisingly easy to make at home.

Ingredients

• 2 green plantains
• 1/4 cup vegetable oil
• 1 tsp salt
• 1/2 cup warm water
• 1 garlic clove, minced

Instructions

1. Peel the plantains and cut them into 1-inch thick slices.
2. Heat the vegetable oil in a large skillet over medium heat. Fry the plantain slices for 3 minutes on each side until lightly golden. Remove and drain on paper towels.
3. Using the bottom of a glass or a tortilla press, flatten each plantain slice to about 1/2-inch thickness.
4. In a small bowl, mix the warm water, 1 tsp salt, and minced garlic. Dip each flattened plantain into the garlic water mixture, then return to the skillet.
5. Fry the patacones for another 3 minutes on each side until golden and crispy. Drain on paper towels and sprinkle with additional salt if desired.

The double-frying technique gives patacones their signature crunch, while the garlic water adds a subtle flavor that’s irresistible. Perfect for dipping in your favorite sauce!

Tip: For an extra crispy edge, let the flattened plantains sit for a few minutes before the second fry.

Hojaldres

These flaky, buttery Hojaldres are a delightful treat that bring a taste of Spanish pastry into your kitchen with minimal fuss.

Ingredients

• 2 cups all-purpose flour
• 1 cup unsalted butter, cold and cubed
• 1/2 cup cold water
• 1/2 teaspoon salt
• 1 tablespoon sugar
• 1 egg, beaten (for egg wash)

Instructions

1. In a large bowl, mix 2 cups all-purpose flour, 1/2 teaspoon salt, and 1 tablespoon sugar. Add 1 cup cold, cubed unsalted butter and use your fingers to rub it into the flour until the mixture resembles coarse crumbs.
2. Gradually add 1/2 cup cold water, stirring until a dough forms. Knead lightly on a floured surface until smooth. Wrap in plastic and chill for 30 minutes.
3. Preheat your oven to 400°F. Roll out the dough on a floured surface to about 1/4 inch thickness. Cut into desired shapes, brush with beaten egg, and place on a baking sheet.
4. Bake at 400°F for 20-25 minutes, or until golden and puffed. Let cool on a wire rack before serving.

The secret to Hojaldres’ irresistible flakiness lies in the cold butter and minimal handling, ensuring layers that puff up beautifully in the oven.

Tip: For an extra glossy finish, brush the pastries with egg wash a second time halfway through baking.

Tortilla Changa

Transform your breakfast routine with this Tortilla Changa, a delightful twist on the classic French toast that’s sure to impress.

Ingredients

• 4 large eggs
• 1/2 cup milk
• 1 tbsp sugar
• 1/2 tsp vanilla extract
• 1/4 tsp ground cinnamon
• 4 flour tortillas (8-inch)
• 2 tbsp unsalted butter
• Maple syrup and fresh berries, for serving

Instructions

1. In a shallow bowl, whisk together the eggs, milk, sugar, vanilla extract, and ground cinnamon until well combined.
2. Heat a large non-stick skillet over medium heat and add 1 tbsp of unsalted butter, swirling to coat the pan.
3. Dip one flour tortilla into the egg mixture, ensuring both sides are well coated but not soggy. Let excess drip off.
4. Place the coated tortilla in the skillet and cook for 2-3 minutes on each side, until golden brown and slightly crispy. Repeat with remaining tortillas, adding more butter as needed.
5. Serve warm with maple syrup and fresh berries on top.

The Tortilla Changa stands out with its crispy edges and soft center, offering a perfect balance of textures that elevates the humble tortilla to breakfast royalty.

Tip: For an extra indulgent version, spread a thin layer of cream cheese or Nutella on the tortilla before dipping it in the egg mixture.

Bollos Preñados

These Bollos Preñados are a delightful twist on the traditional Spanish snack, stuffed with savory fillings that promise a burst of flavor in every bite.

Ingredients

• 2 cups all-purpose flour
• 1 tsp salt
• 1 tbsp sugar
• 1 tbsp active dry yeast
• 3/4 cup warm water
• 2 tbsp olive oil
• 1/2 lb chorizo, finely chopped
• 1/4 cup grated Manchego cheese
• 1 egg, beaten (for egg wash)

Instructions

1. In a large bowl, mix 2 cups all-purpose flour, 1 tsp salt, and 1 tbsp sugar. Dissolve 1 tbsp active dry yeast in 3/4 cup warm water and let sit for 5 minutes until frothy.
2. Add the yeast mixture and 2 tbsp olive oil to the dry ingredients, kneading until a smooth dough forms. Cover and let rise in a warm place for 1 hour.
3. Preheat oven to 375°F. Divide the dough into 8 equal pieces. Flatten each piece and fill with chorizo and a sprinkle of Manchego cheese. Seal tightly and shape into balls.
4. Place the balls on a baking sheet, brush with beaten egg, and bake for 20 minutes until golden brown.

The magic of Bollos Preñados lies in the contrast between the soft, fluffy dough and the spicy, cheesy filling—perfect for those who love a little heat in their snacks.

Tip: For an extra crispy exterior, brush the dough with olive oil before the egg wash.

Sopa Borracha

Dive into the sweet, boozy world of Sopa Borracha, a traditional Latin American dessert that’s as fun to make as it is to eat. This boozy cake soaked in rum syrup is a showstopper at any gathering.

Ingredients

• 1 cup sugar
• 1 cup water
• 1/2 cup dark rum
• 1 tsp vanilla extract
• 1 store-bought pound cake, cut into 1-inch slices
• 1/2 cup raisins
• 1/2 cup sliced almonds
• Whipped cream, for serving

Instructions

1. In a small saucepan over medium heat, combine 1 cup sugar and 1 cup water. Stir until the sugar dissolves, then bring to a simmer for 5 minutes.
2. Remove from heat and stir in 1/2 cup dark rum and 1 tsp vanilla extract. Let the syrup cool slightly.
3. Arrange the pound cake slices in a single layer in a large serving dish. Sprinkle 1/2 cup raisins and 1/2 cup sliced almonds evenly over the cake.
4. Slowly pour the warm rum syrup over the cake, ensuring it’s evenly soaked. Let it sit for at least 30 minutes to absorb the flavors.
5. Serve each portion with a dollop of whipped cream on top.

The magic of Sopa Borracha lies in its perfect balance of sweetness and rum, with the almonds adding a delightful crunch. It’s a dessert that invites conversation and second helpings.

Tip: For an extra flavor boost, toast the almonds before adding them to the cake.

Chicheme

Chicheme is a comforting Panamanian corn drink that’s sweet, creamy, and spiced just right—perfect for sipping on a lazy weekend morning.

Ingredients

• 1 cup dried hominy corn
• 4 cups water
• 1 cinnamon stick
• 1/2 cup sugar
• 1/2 tsp vanilla extract
• 1 cup evaporated milk
• 1/4 tsp salt

Instructions

1. Rinse the dried hominy corn under cold water, then soak it overnight in a large bowl with enough water to cover by 2 inches.
2. Drain the hominy and transfer it to a large pot. Add 4 cups of water and the cinnamon stick. Bring to a boil over high heat, then reduce to a simmer and cook for 1 hour, or until the hominy is tender.
3. Remove the cinnamon stick and stir in 1/2 cup of sugar, 1/2 tsp of vanilla extract, 1 cup of evaporated milk, and 1/4 tsp of salt. Simmer for another 10 minutes, stirring occasionally, until the mixture is slightly thickened.
4. Serve warm, garnished with a sprinkle of cinnamon if desired.

What makes Chicheme stand out is its velvety texture and the way the vanilla and cinnamon play off each other, creating a drink that’s both comforting and exotic.

Tip: For an extra creamy version, blend half of the cooked hominy before adding the milk and sugar.

Pescado Frito

There’s something irresistibly crispy and satisfying about Pescado Frito, a classic fried fish dish that’s perfect for a casual dinner or a festive gathering.

Ingredients

• 1 lb white fish fillets (such as cod or haddock)
• 1 cup all-purpose flour
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp paprika
• 1 cup vegetable oil
• 1 lemon, cut into wedges

Instructions

1. In a shallow dish, mix together 1 cup all-purpose flour, 1 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, and 1 tsp paprika.
2. Heat 1 cup vegetable oil in a large skillet over medium-high heat until it reaches 375°F.
3. Dredge the fish fillets in the flour mixture, shaking off any excess.
4. Carefully place the fillets in the hot oil, frying in batches if necessary to avoid overcrowding. Fry for 3-4 minutes on each side, or until golden brown and crispy.
5. Remove the fish from the oil and drain on a paper towel-lined plate.
6. Serve immediately with lemon wedges on the side for squeezing over the top.

The magic of Pescado Frito lies in its simplicity and the perfect crunch of the golden crust against the tender fish inside.

Tip: For an extra crispy coating, let the dredged fish sit on a wire rack for 5 minutes before frying.

Guacho de Mariscos

Dive into the heart of coastal cuisine with this Guacho de Mariscos, a rich and comforting seafood stew that’s as vibrant as the ocean it comes from.

Ingredients

• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 red bell pepper, diced
• 1 cup white rice
• 4 cups seafood stock
• 1 lb mixed seafood (shrimp, squid, and mussels)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp paprika
• 1/4 cup chopped cilantro
• 1 lime, cut into wedges

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and red bell pepper, sautéing until soft, about 5 minutes.
2. Stir in the white rice, coating it with the vegetable mixture, then pour in the seafood stock. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
3. Add the mixed seafood, salt, black pepper, and paprika. Cover and cook for another 5 minutes, or until the seafood is cooked through and the rice is tender.
4. Remove from heat and stir in the chopped cilantro. Serve hot with lime wedges on the side for squeezing over the stew.

The magic of this dish lies in the way the rice absorbs the seafood stock, creating a broth that’s both hearty and brimming with oceanic flavors.

Tip: For an extra layer of flavor, toast the rice in the pot for a minute before adding the stock.

Empanadas de Carne

These Empanadas de Carne are a savory delight, packed with flavorful beef and spices, wrapped in a crispy, golden crust—perfect for a hearty snack or meal.

Ingredients

• 2 cups all-purpose flour
• 1/2 tsp salt
• 1/2 cup unsalted butter, chilled and diced
• 1/4 cup cold water
• 1 lb ground beef
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp paprika
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1 egg, beaten (for egg wash)

Instructions

1. In a large bowl, mix 2 cups all-purpose flour and 1/2 tsp salt. Cut in 1/2 cup unsalted butter until the mixture resembles coarse crumbs. Gradually add 1/4 cup cold water, stirring until a dough forms. Wrap in plastic and chill for 30 minutes.
2. Heat 1 tbsp olive oil in a skillet over medium heat. Add 1 small onion and 2 cloves garlic, sautéing until soft. Add 1 lb ground beef, 1 tsp ground cumin, 1/2 tsp paprika, and 1/4 tsp black pepper. Cook until beef is browned. Remove from heat.
3. Preheat oven to 400°F. Roll out the dough on a floured surface to 1/8-inch thickness. Cut into 4-inch circles.
4. Place a spoonful of the beef mixture on each circle. Fold over and seal edges with a fork. Brush with beaten egg.
5. Bake at 400°F for 25 minutes until golden.

The secret to these empanadas is the buttery, flaky crust that contrasts beautifully with the spicy, savory filling—a true crowd-pleaser.

Tip: For an extra crispy crust, brush the empanadas with egg wash twice before baking.

Pan de Coco

There’s something irresistibly comforting about the sweet, coconut-filled delight that is Pan de Coco. Perfect for breakfast or as a snack, this Filipino bread is a tropical twist on your usual bread roll.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup sugar
• 1/2 tsp salt
• 1 tbsp active dry yeast
• 1/2 cup warm water
• 1/4 cup milk
• 1 egg
• 1/4 cup butter, melted
• 1 cup sweetened shredded coconut

Instructions

1. In a large bowl, combine 2 cups all-purpose flour, 1/2 cup sugar, and 1/2 tsp salt. Mix well.
2. Dissolve 1 tbsp active dry yeast in 1/2 cup warm water. Let it sit for 5 minutes until frothy.
3. Add the yeast mixture, 1/4 cup milk, 1 egg, and 1/4 cup melted butter to the dry ingredients. Mix until a dough forms.
4. Knead the dough on a floured surface for about 10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise for 1 hour or until doubled in size.
5. Punch down the dough and divide into 12 equal pieces. Flatten each piece and fill with about 1 tbsp sweetened shredded coconut. Seal and shape into balls.
6. Place the rolls on a baking sheet, cover, and let rise for another 30 minutes.
7. Preheat oven to 350°F. Bake the rolls for 20 minutes or until golden brown.

The magic of Pan de Coco lies in its soft, fluffy texture paired with the sweet, chewy coconut filling—a delightful contrast in every bite.

Tip: For an extra glossy finish, brush the rolls with a little milk before baking.

Arroz con Guandú

Bring a taste of the tropics to your table with this vibrant Arroz con Guandú, a traditional Panamanian dish that combines rice, pigeon peas, and coconut milk for a comforting meal.

Ingredients

• 2 cups long-grain white rice
• 1 cup pigeon peas (guandú), canned or pre-cooked
• 1 can (13.5 oz) coconut milk
• 2 cups water
• 1 small onion, finely chopped
• 1 bell pepper, finely chopped
• 2 cloves garlic, minced
• 2 tbsp vegetable oil
• 1 tsp salt
• 1/2 tsp ground cumin
• 1/4 tsp black pepper
• 1 bay leaf

Instructions

1. In a large pot, heat 2 tbsp vegetable oil over medium heat. Add 1 small onion, 1 bell pepper, and 2 cloves garlic; sauté until soft, about 5 minutes.
2. Stir in 2 cups long-grain white rice, 1 tsp salt, 1/2 tsp ground cumin, 1/4 tsp black pepper, and 1 bay leaf. Cook for 2 minutes, stirring constantly.
3. Add 1 cup pigeon peas, 1 can coconut milk, and 2 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
4. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork before serving.

The creamy coconut milk and earthy pigeon peas create a harmony of flavors that’s both unique and deeply satisfying, making this dish a standout at any meal.

Tip: For an extra layer of flavor, toast the rice in the oil before adding the liquids, giving it a slightly nutty taste.

Chorizo Panameño

Bring a taste of Panama to your kitchen with this vibrant Chorizo Panameño, a dish that’s as colorful as it is flavorful.

Ingredients

• 1 lb Panamanian chorizo, sliced into 1/2-inch pieces
• 2 cups white rice, cooked
• 1 large onion, diced
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 2 tbsp vegetable oil
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup fresh cilantro, chopped

Instructions

1. Heat the vegetable oil in a large skillet over medium heat. Add the chorizo and cook for 5 minutes, stirring occasionally, until lightly browned.
2. Add the onion, red bell pepper, and garlic to the skillet. Cook for another 5 minutes, until the vegetables are softened.
3. Stir in the ground cumin, salt, and black pepper. Cook for 1 minute to toast the spices.
4. Add the cooked rice to the skillet, mixing well to combine with the chorizo and vegetables. Cook for an additional 3 minutes, until everything is heated through.
5. Remove from heat and stir in the fresh cilantro before serving.

The secret to this dish’s depth of flavor lies in the quick toasting of the spices, which unlocks their aroma and infuses the rice with a warm, earthy essence.

Tip: For an extra kick, serve with a side of hot sauce or a squeeze of lime to brighten the flavors.

Ensalada de Papas

This Ensalada de Papas is a vibrant, comforting potato salad that brings a touch of Spanish flair to your table with its simple yet flavorful ingredients.

Ingredients

• 2 lbs Yukon Gold potatoes, peeled and cubed
• 1/4 cup olive oil
• 2 tbsp white wine vinegar
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 2 hard-boiled eggs, chopped

Instructions

1. Place the potatoes in a large pot and cover with water. Bring to a boil over high heat, then reduce to a simmer and cook for 10-12 minutes until tender. Drain and let cool slightly.
2. In a small bowl, whisk together the olive oil, white wine vinegar, salt, and black pepper.
3. In a large mixing bowl, combine the warm potatoes, red onion, and parsley. Pour the dressing over the salad and gently toss to coat.
4. Fold in the chopped hard-boiled eggs just before serving to keep them from breaking apart.

The magic of this salad lies in the warmth of the potatoes absorbing the dressing, creating a deeply flavorful dish that’s both hearty and refreshing.

Tip: For an extra layer of flavor, let the salad sit for 10 minutes before adding the eggs to allow the potatoes to soak up the dressing.

Conclusion

We hope this roundup of 18 authentic Panamanian recipes inspires your next culinary adventure! Each dish offers a taste of Panama’s rich flavors, perfect for home cooks looking to explore new cuisines. Don’t forget to try these recipes, share your favorites in the comments, and pin this article on Pinterest for your next cooking session. Happy cooking!