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
25–36 of 40
Hojaldre
A Panamanian fried flatbread made from wheat-flour dough seasoned with salt and commonly baking powder.
Huevitos de Leche
A Panamanian milk sweet made by reducing milk with sugar until thick and shaping the mixture into small round candies.
Mamallena
Mamallena is a Panamanian baked bread pudding made from bread soaked with milk and egg and sweetened with sugar, commonly flavored with raisins, cinnamon, vanilla, and butter.
Patacones
Costa Rican twice-fried green plantain rounds that are flattened between frying stages and served crisp and salted.
Pernil
Pernil is a seasoned pork shoulder dish traditionally marinated with garlic, onion, oregano, vinegar, and salt before being roasted until tender.
Pescado Frito
Panamanian fried fish is typically seasoned fish coated optionally with flour and fried until crisp.
Puerco Asado
Puerco Asado is a Panamanian-style main of pork marinated with garlic, onion, oregano, cumin, and citrus before being roasted until browned and tender.
Raspao
Panamanian raspao is finely shaved ice topped with sweet flavored syrup and often condensed milk or fruit-based toppings.
Rondón
A Caribbean coconut-based stew combining seafood with root vegetables and aromatic seasonings.
Ropa Vieja
A Cuban dish of beef slowly braised until shreddable and served with a tomato, onion, pepper, and garlic sauce.
Sancocho de Gallina
A Panamanian chicken soup simmered with ñame, yuca, culantro, and aromatic vegetables.
Saus
A Panamanian pickled pork dish made with pork, vinegar, onion, cucumber, lime, and chili for a sharp and spicy flavor.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.