10 Panamanian Dishes You Need To Try When Visiting

[vc_row][vc_column][vc_column_text]When people talk aboutPanama, the first things you probably hear about arefavorable taxes, shopping opportunities, the Canal, amazingbeachesand wildlife, theinexpensive cost of living, the hot and humidclimate, and even how much it rains.

But what people sometimes miss is that Panama is a treat for the food enthusiast.

Panama, already known as the Hub of the Americas, is working toward also becoming the Food Hub of the Americas.

You can find nearly every type of cuisine here. There are Brazilian, Argentinian, Japanese, Mexican, Venezuelan, Colombian, Peruvian, and Indian venues, and even your classic U.S. diners.

But today, we want to focus on the domestic options. Panama has a world of different (and affordable) dishes, drinks, and sweets. There are so many that it is nearly impossible to narrow them down.

Here’s our take on the must-trys if you happen to find yourself on the Isthmus. (In no particular order; rating them would prove even harder.)

#1. Traditional Panamanian Food: Guacho De Mariscos (Seafood Stew)

A local favorite. It’s a kind of thick rice soup with yams, yucca, mixed vegetables, and mixed seafood. It can also be served with beef instead of seafood, but the first choice is the most popular.

Guacho is sometimes served in a totuma, a deep bowl made from the carcass of a calabash, which grows locally.

You can find this dish in almost any Panamanian restaurant in town. We recommend checking out venues along Vía Argentina in El Cangrejo or in Maito, a restaurant featuring renowned national chef Mario Castrellón.

Seafood stew — Guacho de mariscos is made in homes across Panama

#2. Ceviche Del Mercado De Mariscos (Ceviche From The Seafood Market)

A Panamanian classic.

If you come to Panama, a visit to Mercado de Mariscos, or the seafood market, is a must. You can find ceviche cocktails in most stalls for about US$3. A steal for first-class ceviche.

Fishermen deliver their catch to the restaurants nearby, meaning it’s as fresh as possible. The local favorite isceviche de corvina, or seabass ceviche, sometimes served on top of crackers or fried plantains.

Take a walk along the Cinta Costera all the way to the market where you’ll enjoy the sights and sounds of the marinas, docks, and nearby parks. The Cinta Costera is a massive, world-class pedestrian beltway that begins outsideCasco Viejo, passes by the market, and ends in Punta Pacífica (one of Panama’s most luxurious neighborhoods).

Many food stall owners speak English, meaning you won’t have to worry about the language barrier if your Spanish is a bit rusty.

Ceviche is a perfect dish for an afternoon at Mercado de Mariscos, along Panama’s Cinta Costera

#3. Ropa Vieja Y Arroz Con Coco (Shredded Beef And Coconut Rice)

The contrast of flavors is simply amazing. It’s spiced, shredded beef on top of rice.

The rice is cooked in coconut milk, giving it a thicker and sweeter finish. A side of patacones (deep-fried green plantains) makes this dish even more delicious.

Patacones are the default side dish to almost any Panamanian main course.

Shredded Beef and rice — Ropa vieja can be found in nearly every Panamanian restaurant,
each with their own slightly different take on the classic

#4. Sancocho (Stew)

Also known assancocho de patio(yard stew), this is one of the most traditional meals is Panama. It’s a chicken broth mixed with yams, cilantro, vegetables, and a variety of spices.

Sancochois served with a mound of white rice, which is commonly mixed in with the stew. It’s closely related toguacho, except for one small detail.Sancochoisn’t cooked with the rice; rather, it’s spooned in afterward.

Panamanians swear by the healing powers ofsancocho, which is said to cure even the most terrible of hangovers. You’ll find everyone eating this Panamanian traditional food, from the working class to the elite. Where there is a kitchen, there is sure to be a pot of sancochoon simmer.

A traditional chicken soup called Sancocho — Sancocho is served in nearly every restaurant and on most street corners

#5. Bienmesabe

Not a dish per se, but a mouthwatering dessert instead.Bienmesaberoughly translates to “tastes good to me.”

The dessert is of Spanish-Romani origin but has become a big hit in the Hub of the Americas. The main ingredients are ground almonds, egg yolks, honey, milk, and rice.

A typical dessert in Panama called bienmesabe — Bienmesabe is a sweet dessert sold in many tiendas de dulces (sweets shops)

**#6. Arroz Con Guandú Y Pollo Guisado (Rice And Beans With Stewed Chicken)**

A trip to Panama wouldn’t be complete without a taste of the country’s most popular meal. Though rice and beans with chicken may sound simple, when done right it makes for a flavorful meal.

Arroz con guandú y pollo guisadois a staple here. It’s served in the humblest to the wealthiest households.

Tip: Many people serve their meal with small, fried yellow plantains, which add a little sweetness.

Rice and guandu — Arroz con guandú y pollo guisado is a staple of Panamianian cuisine

**#7. Pargo Frito (Fried Red Snapper)**

Pargo fritois the perfect meal to pair with your ceviche, especially when enjoyed along the Cinta Costera. If you’re more of a beach person, you’re in even better luck, as this meal can be found in almost any beach restaurant.

The dish features a whole, deep-fried red snapper, served as fresh as possible.

The meal usually comes withpataconesorpapas fritas(french fries) and a selection of sauces. Many restaurants also include lemon slices and tomatoes to offer a bit of citrus flavor.

If you’re a bit squeamish when it comes to seafood, especially when fried whole, this might take some getting used to, but believe us, once you have a taste you’ll be sold.

Fried fish — The best pargo frito is found in Panama’s seaside restaurants

#8. Carimañolas

Thecarimañolahas won the hearts of nationals and foreigners alike.

It’s a deep-fried (yes, deep-fried food is as Panamanian as the Canal) yucca pastry with a ground meat filling. It’s small—no more than one inch—and it’s basically impossible to eat only one.

Panamanians tend to eatcarimañolasfor breakfast or as an appetizer. They’re sold in restaurants for about US$2 per plate.

Carimañolas, fried dough with meat inside — Trust us, everyone loves carimañolas

#9. Tamal De Olla (Pot Tamal)

The recipe fortamal de ollavaries from country to country in Latin America.

Panama’s rectangular tamal uses a corn based that mixes sweet and salty notes to create its unique taste… beef, chicken, or pork, peppers, capers, and olives. It’s cooked wrapped in a bijao, banana, or plantain leaf, boiled in a water-filled pan, and devoured in a fraction of the time it takes to prepare.

Tamal de ollais usually served during Christmas.

A traditional Panamanian dish called tamal de olla — Tamal de olla is a holiday dish sure to put anyone in good spirits

#10. No Me Olvides (Don’t Forget Me)

The most authentically Panamanian dessert you’ll find. It’s a massive ice cream cup with a biscuit layer, vanilla ice cream, Chantilly whipped cream, and “Grandma’s Secret Recipe” sauce…

This is La Inmaculada restaurant’s best-kept secret. The 50s-style Panamanian chain diner sells it at about US$6, but it’s probably worth double that.