Create allergy card
← Back to the cuisine atlas

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

37–40 of 40

Tamal de Olla

A Panamanian tamal prepared as a layered or spoonable corn-masa dish in a pot with seasoned meat and a savory filling.

Tamal Panameño

A traditional Panamanian steamed corn-masa parcel filled with seasoned chicken or pork and a savory vegetable-based filling, then wrapped in a leaf.

Tortilla de Maiz

A Panamanian corn tortilla made from corn masa, salt, and water, commonly cooked on a griddle or fried.

Yuca Frita

Yuca Frita is cassava that is boiled until tender and then fried in vegetable oil until crisp, usually served with salt.

Recorded associations · Not a complete inventory

Browse this cuisine in the dish directory →

Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.