A FOOD TRADITION
Panamanian Cuisine
Panama's mestizo, Indigenous, Afro-Caribbean, and Spanish-influenced cooking centers on maize, rice, yuca, plantains, meats, seafood, and coconut.
Dishes linked to this cuisine
13–24 of 40
Carne en Palito
Carne en Palito consists of seasoned beef strips threaded onto skewers and grilled, commonly with garlic, onion, cumin, vinegar, oil, and salt.
Carne Guisada
Carne guisada is a Cape Verdean-style beef stew slowly cooked with onion, garlic, tomato, and sometimes potatoes.
Ceviche de Corvina
A Panamanian ceviche of raw corvina cured in lime juice with onion, cilantro, salt, and sometimes fresh chili pepper.
Changa
A traditional Panamanian thick corn cake or griddled corn pancake made primarily from cornmeal and served warm.
Chorizo Tableño
Chorizo Tableño is a Panamanian pork sausage seasoned with garlic, onion, oregano, vinegar, and salt before being cooked and served hot.
Cocada
A Brazilian coconut sweet prepared by cooking grated coconut with sugar into a chewy or firm confection.
Corvina al Ajillo
Corvina al ajillo is corvina fish sautéed or pan-fried with garlic and oil, sometimes finished with butter.
Dulce de Papaya
A Panamanian fruit preserve made by simmering green papaya with sugar and commonly cinnamon until tender and syrupy.
Empanada de Maiz
A Panamanian corn-flour turnover filled in common versions with seasoned minced beef and fried or baked until the shell is crisp.
Enyucado
A Colombian Caribbean baked cassava cake made with grated cassava, coconut, sugar, anise, and fresh cheese.
Guacho de Mariscos
A Panamanian thick rice stew simmered with seafood, seafood stock, aromatics, and oil.
Guacho de Rabito
A Panamanian thick rice stew prepared with pork tail, aromatics, and broth until the rice is tender and the meat is flavorful.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.