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Panamanian cuisine: Wikis


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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. Panamanian cuisine is a unique mix of African, Spanish, Native American cooking and dishes, reflecting its diverse population. Typical foods are mildly flavored, without the pungency of some of Panama's Latin American and Caribbean neighbors. Culantro is a common seasoning, used, for example, in sancocho. Common ingredients are maize, rice, wheat flour, plantains, yuca (cassava), beef, chicken, and seafood such as corvina, shrimp, and lobster.


Frituras (fried appetizers)

  • Empanadas which can be made either from flour or corn, and stuffed with meats, cheeses, or even sweet (dessert) fillngs like fruits and manjar blanco (dulce de leche).
  • Hojaldres/Hojaldras (also known as ojaldas) - A fried bread common all over the American continent.
  • Almojábana are "S" shaped corn fritters.
  • Tasajo- Dried, sometimes smoked meat, usually from pork.
  • Patacones twice-fried green plantain disks, known in other countries as "tostones".
  • Carimañola made from yuca and stuffed with pork.
  • Torrejitas de maiz, a fresh corn fritter.

Main dishes

  • Arroz con guandues
  • Arroz con bacalao
  • Arroz con pollo
  • Gallo pinto
  • Guacho
  • Arroz con mollejas
  • Arroz con tities y coco
  • Arroz verde
  • Arroz con puerco y vegetales
  • Arroz con chorizo y ajíes dulces
  • Sancocho
  • Carne Entomatada
  • Mondongo a la culona
  • Salpicón de carne
  • Lengua guisada
  • Bistec picado
  • Pernil de pueco al horno
  • Chorizo con vegetales
  • Chuletas en salsa de piña
  • Bistec de hígado"
  • Ropa vieja
  • Ceviche: commonly made from corvina
  • Fried fish
  • Ensalada de papas (otherwise known as ensalada de feria)
  • Tamales
  • Tamal de olla
  • Bollos (variants are preñado, buttermilk, coconut, etc.)
  • Platano en tentacion


  • Bocado de la reina
  • Cabanga
  • Huevitos de leche'
  • Manjar
  • Cocadas
  • Pesada de nance
  • Tres leches


  • Chicha
  • Chicheme
  • Resbaladera
  • Ron ponche
  • Fresh fruit juices (licuados or jugos naturales): pineapple, passionfruit, papaya, orange, tree tomato, etc. are prepared by blending fresh fruit and straining; typically heavily sweetened and optionally with condensed milk added


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