The best Panama foods you simply have to try

“What do they eat in Panama?” you might be asking yourself. Well, begin your culinary exploration of Panama cuisine with a hearty bowl of Guacho (pronounced Wah-cho.) Similar in style to a risotto, Guacho is a slightly soupy rice dish filled with regional vegetables, yucca, and meat or seafood. You’ll find this Panamanian specialty on the menu at most local restaurants. That said, the seafood Guacho with coconut at Maito—one of the 50 Best Restaurants in Latin America—is easily Panama City’s most scrumptious.

Travel through Panama, and you’ll quickly discover that fried food reigns supreme throughout the region. Embrace the tasty culinary tradition and hope to burn off those extra calories later with all the Panama sightseeing you’ll be doing. Of the many delectable, deep-fried options, Carimañola is perhaps one of the most popular. Small, handmade yucca balls are stuffed with ground meat or cheese before heading to the frier for golden, crispy perfection. Grab a few for breakfast or a midday pick-me-up while exploring the best gay Panama City has to offer. Just be sure to order more than one—there’s a reason why Carimañolas is one of the most popular foods in Panama.

When in search of traditional food in Panama, it doesn’t get more iconic than the country’s national dish: Sancocho. Broth, vegetables, chicken, and a side of rice are a few of the key ingredients in this typical Panamanian soup, but it’s the abundant use of local culantro spice that reigns supreme. Not to be confused with cilantro, culantro boasts a stronger smell and flavour with slightly sweet undertones. Sancocho is best enjoyed after a night of overindulgence; locals claim the healing soup to be the ultimate hangover cure. If anyone asks you “what is the national dish of Panama?” you now know the answer.

Of all the iconic Panama foods to try, Ropa Vieja may very well be the most well known. Shredded beef is simmered with tomato, garlic, onion, cumin, and oregano, and then typically served with white rice and fried, smashed plantains. Legend has it that Ropa Vieja (which translates to old clothes) originated in Spain long ago when a poor man ran out of food and was therefore forced to make a stew out of old, shredded garments. You’ll find Ropa Vieja across Central and Latin America (it’s Cuba’s National Dish), but the local version remains a tasty staple and definitive must-try food in Panama.

If your travels take you to Panama over the Christmas season, don’t miss the opportunity to try Tamal de olla, a flavoursome food of Panama featuring European ingredients like raisins, olives, and capers—a testament to the country’s Spanish colonial past. Unlike traditional tamales wrapped in plantain leaves, Tamal de olla is a casserole-style dish baked up in the oven. The best Tamal de olla is prepared at home around the holidays, though some local restaurants in Panama City have a yummy version on their menu year-round; El Trapiche and Tinajas are two consistent fan-favourites.

A common accompaniment to many local Panamanian dishes, Patacones are hard green plantains that have been fried, smashed, and then fried once more. They’re typically warm, salty, and slightly chewy, and are particularly mouth-watering when heaped with meat, cheese, and local sauces. For an upscale take on the hearty staple, Peach Fuzz International features Patacones with Garlic Octopus, a flavour combination that’s as exquisite as it sounds.

For a typical Panamanian breakfast, pick up a Hojaldre. Round, flatbread is fried to crispy and airy perfection and then paired with sausage or cheese, or topped with cinnamon or sugar. This Panamanian food obsession is surprisingly light and airy; it’s a dream when paired with a mug of velvety hot chocolate.

While sipping a beverage made of corn and milk might not sound thirst-quenching, there is nothing quite like an ice-cold cup of Chicheme on a steamy Panamanian day. This creamy, sweet drink is typically flavoured with vanilla, nutmeg, and cinnamon. Some of the best are found in La Chorrera, where the drink is believed to have originated. Or head to Quesos Chela, a small bakery in Capira renowned for their cheeses, empanadas, and—you guessed it—ridiculously tasty Chicheme.

The national liquor of Panama, Seco Herrerano is an 80-proof spirit derived from sugarcane. Think of it like the cachaca of Panama, strong yet smooth alcohol that is best enjoyed in cocktails—especially when said cocktails include fresh passionfruit or watermelon juice. Our top tip? Head to one of Panama City’s chic rooftop bars to soak in the dazzling nighttime views over intimate conversation and craft cocktails. ¡Salud!

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