24 Delicious Panama Foods Recipes Authentic

Oh, the vibrant flavors of Panama are calling your name! Whether you’re craving something sweet, savory, or downright spicy, our roundup of 24 Delicious Panama Foods Recipes Authentic is your ticket to a culinary adventure. Perfect for home cooks looking to spice up their meal rotation, these dishes promise to bring a taste of Panama right to your kitchen. Ready to explore? Let’s dive in!

Panamanian Sancocho

On a quiet morning like this, when the world seems to pause, I find myself drawn to the comforting embrace of Panamanian Sancocho, a dish that whispers of home and heart with every spoonful. It’s a simple, soulful stew that carries the warmth of Panama in its broth, a reminder of how food can be both nourishment and nostalgia.

Ingredients

• A couple of chicken thighs, bone-in for that deep flavor
• Two cups of yuca, peeled and chopped into bite-sized pieces
• One large onion, roughly chopped because we’re keeping it rustic
• A splash of olive oil, just enough to coat the bottom of your pot
• Four cups of chicken broth, homemade if you’ve got it, but store-bought works in a pinch
• A pinch of salt, because even the simplest dishes need a little love
• A handful of cilantro, because freshness is key

Instructions

1. Heat the olive oil in a large pot over medium heat until it shimmers, about 2 minutes. This is your foundation, so take your time.
2. Add the chopped onion, stirring occasionally until it’s translucent, about 5 minutes. The smell will tell you when it’s ready.
3. Nestle the chicken thighs into the pot, browning them on each side for about 4 minutes per side. This isn’t just for color; it’s where the flavor starts.
4. Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Those bits are gold.
5. Add the yuca and a pinch of salt, then bring everything to a gentle boil. Reduce the heat to low, cover, and let it simmer for 30 minutes. The yuca should be tender but not mushy.
6. Stir in the cilantro right before serving. It’s like the final note in a song.

Delving into this sancocho, you’ll find the yuca soft yet substantial, the broth clear but deeply flavored, a testament to the beauty of simplicity. Serve it with a side of white rice or a slice of avocado for a contrast in textures that’s nothing short of magical.

Arroz con Pollo Panama Style

Amidst the quiet hum of the morning, there’s something deeply comforting about preparing a dish that feels like a warm embrace. Arroz con Pollo Panama style is just that—a vibrant, soulful meal that brings together the simplicity of chicken and rice with the bold flavors of Panama.

Ingredients

• 2 cups of long-grain rice, rinsed until the water runs clear
• 4 chicken thighs, skin-on for that golden crisp
• A splash of olive oil, just enough to coat the bottom of your pan
• 1 large onion, diced small so it melts into the dish
• A couple of garlic cloves, minced for that punch of flavor
• 1 red bell pepper, chopped into bright little pieces
• 1 teaspoon of ground cumin, for warmth
• A pinch of saffron threads, because color and aroma matter
• 3 cups of chicken broth, homemade if you’ve got it
• A handful of green peas, for a pop of sweetness
• Salt, just enough to bring all the flavors together

Instructions

1. Heat the olive oil in a large, deep skillet over medium heat until it shimmers, about 2 minutes.
2. Season the chicken thighs with salt and add them to the skillet, skin-side down. Cook until the skin is golden and crispy, about 5 minutes per side. Tip: Don’t rush this step—the crispy skin adds texture.
3. Remove the chicken and set aside. In the same skillet, add the onion, garlic, and red bell pepper. Sauté until they’re soft and fragrant, about 3 minutes.
4. Stir in the cumin and saffron, letting the spices toast for about 30 seconds to unlock their flavors.
5. Add the rice to the skillet, stirring to coat it in the oil and spices. Cook for another 2 minutes, toasting the rice slightly.
6. Pour in the chicken broth and bring to a boil. Tip: The broth should cover the rice by about an inch—adjust if necessary.
7. Return the chicken to the skillet, nestling it into the rice. Reduce the heat to low, cover, and simmer for 20 minutes. Tip: Resist the urge to peek—keeping the lid on ensures even cooking.
8. Scatter the green peas over the top, cover again, and cook for another 5 minutes, until the peas are bright and tender.
9. Remove from heat and let it sit, covered, for 5 minutes. This allows the rice to steam and become fluffy.

Delight in the way the saffron tints the rice a golden hue, promising flavors as vibrant as its color. The chicken, now tender, falls off the bone, mingling with the rice that’s absorbed every bit of the broth’s richness. Serve it with a wedge of lime for a bright finish, or a simple salad to cut through the richness.

Carimañolas

Now, let me take you on a little journey to the heart of Colombian cuisine with a dish that’s as comforting as it is flavorful. Carimañolas, these golden, crispy yuca pockets filled with savory meat, are a testament to the simple pleasures of home cooking.

Ingredients

• 2 cups of grated yuca, squeezed dry
• A splash of milk, just enough to bind the yuca
• A pinch of salt, to bring out the flavors
• 1 tbsp of butter, for that rich, creamy texture
• 1 cup of cooked ground beef, seasoned with a couple of spices
• 1 small onion, finely chopped, for a bit of crunch
• A handful of cilantro, chopped, for freshness
• Oil for frying, enough to cover the carimañolas halfway

Instructions

1. Start by mixing the grated yuca with the milk, salt, and butter in a large bowl until it comes together into a dough.
2. Divide the dough into 8 equal portions, rolling each into a ball, then flattening into a disc about 1/4 inch thick.
3. In another bowl, combine the ground beef, onion, and cilantro, mixing well to ensure the flavors meld together.
4. Place a spoonful of the beef mixture in the center of each yuca disc, then fold the edges over to encase the filling, sealing tightly.
5. Heat the oil in a deep pan to 350°F, carefully adding the carimañolas in batches to avoid overcrowding.
6. Fry for about 4-5 minutes on each side, or until they’re a deep golden brown and crispy to the touch.
7. Remove with a slotted spoon and let them drain on paper towels to absorb any excess oil.

Enjoy these carimañolas hot, when the yuca crust is at its crispiest and the meat filling is juicy and aromatic. They’re perfect with a side of ají sauce for dipping, adding a spicy kick to each bite.

Panamanian Tamales

Sometimes, the most comforting meals are those wrapped in memories and leaves, like the Panamanian tamales that whisper stories of home with every bite. Steaming bundles of masa, tender meat, and vibrant spices, they’re a labor of love that rewards patience with unparalleled warmth.

Ingredients

• 2 cups of masa harina
• 1 cup of chicken broth, just enough to bring the masa together
• A splash of olive oil, for that smooth finish
• 2 cloves of garlic, minced, because flavor starts here
• A couple of bay leaves, for that subtle depth
• 1 pound of chicken thighs, bone-in, for richness
• A pinch of salt, to awaken all the flavors
• 1 teaspoon of ground cumin, for a hint of earthiness
• Banana leaves, softened in hot water, to wrap everything up

Instructions

1. Start by soaking the banana leaves in hot water for about 10 minutes to make them pliable, then pat them dry gently.
2. In a large pot, simmer the chicken thighs with bay leaves and a pinch of salt in enough water to cover them, about 30 minutes, until fully cooked. Tip: Save the broth for the masa—it’s gold.
3. Once the chicken is cool, shred it into bite-sized pieces, discarding the bones and bay leaves.
4. Mix the masa harina with the reserved chicken broth, olive oil, minced garlic, and cumin until it forms a smooth dough. Tip: The consistency should be like thick peanut butter—adjust with broth if needed.
5. Spread a thin layer of the masa dough onto the center of a banana leaf, top with shredded chicken, then fold the leaf to encase the filling securely. Tip: If the leaf tears, double up for extra security.
6. Steam the wrapped tamales for about 1 hour on medium heat, ensuring the water doesn’t boil dry.

These tamales emerge tender and fragrant, the masa hugging the chicken in a soft embrace, with each bite a reminder of the care woven into them. Try serving them with a side of tangy pickled onions for a bright contrast.

Ropa Vieja Panameña

Today feels like one of those days where time slows down, and the kitchen becomes a sanctuary. There’s something deeply comforting about preparing Ropa Vieja Panameña, a dish that whispers stories of tradition and warmth with every simmering bubble.

Ingredients

• 2 lbs of flank steak, because it shreds so beautifully
• A couple of tablespoons of olive oil, for that golden sear
• 1 large onion, sliced thin, to melt into sweetness
• A splash of white vinegar, to brighten everything up
• 3 cloves of garlic, minced, because garlic is life
• 1 green bell pepper, sliced, for a slight crunch
• 1 red bell pepper, sliced, because we eat with our eyes first
• A can (14.5 oz) of diced tomatoes, for that saucy base
• 1 teaspoon of ground cumin, to warm the soul
• 1 teaspoon of dried oregano, for that earthy note
• Salt, just enough to make the flavors sing
• A handful of pitted green olives, for a briny surprise
• A couple of bay leaves, because they make everything better

Instructions

1. Heat the olive oil in a large pot over medium-high heat until it shimmers, about 2 minutes.
2. Add the flank steak, searing each side for 4 minutes until deeply browned. Tip: Don’t crowd the pot; do this in batches if needed.
3. Remove the steak and set aside. In the same pot, add the onion, cooking until translucent, about 5 minutes.
4. Stir in the garlic, green and red bell peppers, cooking for another 3 minutes until fragrant. Tip: Keep the heat medium to avoid burning the garlic.
5. Pour in the diced tomatoes, vinegar, cumin, oregano, and salt, stirring to combine.
6. Return the steak to the pot, adding enough water to just cover the meat. Toss in the bay leaves and olives.
7. Bring to a boil, then reduce to a simmer, covering the pot. Let it cook for 2 hours, until the steak is fork-tender. Tip: Check occasionally, adding more water if it looks dry.
8. Shred the steak directly in the pot using two forks, mixing it back into the sauce. Simmer uncovered for another 10 minutes to thicken slightly.

Flavors meld together in this dish, creating a tapestry of tender beef and vibrant sauce. Serve it over a bed of rice, or for a twist, stuff it into arepas with a sprinkle of fresh cilantro.

Patacones

On a quiet morning like this, the thought of patacones brings a comforting warmth, a simple yet profound joy found in the crispiness of twice-fried plantains, a staple that whispers stories of home and heart.

Ingredients

• A couple of green plantains
• A generous splash of vegetable oil for frying
• A pinch of salt to sprinkle

Instructions

1. Peel the green plantains and cut them into 1-inch thick slices.
2. Heat the vegetable oil in a deep pan over medium heat until it reaches 350°F.
3. Fry the plantain slices for about 3 minutes on each side, until they’re golden but not fully cooked.
4. Remove the slices from the oil and place them on a paper towel to drain. Let them cool for a minute.
5. Flatten each slice with the bottom of a glass or a tortilla press until they’re about 1/4 inch thick.
6. Reheat the oil to 350°F and fry the flattened plantains for another 2 minutes on each side, until crispy and golden brown.
7. Remove from the oil, drain on paper towels, and sprinkle with salt while still hot.

Mmm, the patacones are best enjoyed hot, their edges crisp and golden, the inside tender and sweet. Serve them with a side of tangy avocado sauce or as a crunchy companion to your morning eggs, a simple dish that carries the warmth of the sun in every bite.

Hojaldras

Dawn breaks softly, and with it comes the thought of something sweet, something simple yet profound—Hojaldras. These flaky, buttery pastries whisper of mornings spent in quiet kitchens, where time slows just enough to savor the act of creation.

Ingredients

• 2 cups of all-purpose flour, plus a little extra for dusting
• A pinch of salt, just to bring out the flavors
• 1 cup of unsalted butter, cold and cut into small cubes
• A splash of cold water, about 1/4 cup, to bring the dough together
• A couple of tablespoons of sugar, for that gentle sweetness

Instructions

1. In a large bowl, whisk together the flour and salt to ensure they’re well combined.
2. Add the cold butter cubes to the flour mixture. Using your fingertips, gently rub the butter into the flour until the mixture resembles coarse crumbs. Tip: Keep the butter cold for flakier pastries.
3. Sprinkle the sugar over the mixture, giving it a quick stir to distribute evenly.
4. Gradually add the cold water, a little at a time, mixing until the dough just comes together. Be careful not to overwork it. Tip: The dough should be shaggy but hold together when pressed.
5. Turn the dough out onto a lightly floured surface and shape it into a rectangle. Roll it out to about 1/2 inch thickness, then fold it into thirds like a letter. Rotate 90 degrees and repeat the rolling and folding process two more times. Tip: This creates layers, which will give your Hojaldras that signature flakiness.
6. Wrap the dough in plastic and chill in the refrigerator for at least 30 minutes. This rest period allows the gluten to relax and the butter to firm up again.
7. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
8. Roll the chilled dough out to about 1/4 inch thickness on a floured surface. Cut into desired shapes—squares or rectangles work well.
9. Place the cut pastries on the prepared baking sheet, leaving some space between them as they will expand slightly.
10. Bake for 20-25 minutes, or until the Hojaldras are golden and puffed. Keep an eye on them towards the end to prevent overbrowning.

Vividly golden and irresistibly flaky, these Hojaldras carry the essence of butter and the whisper of sugar in every bite. Serve them warm, with a drizzle of honey or a dusting of powdered sugar, to turn a simple morning into something memorable.

Panamanian Ceviche

Capturing the essence of Panama’s coastal breeze, this ceviche is a vibrant dance of citrus and sea. It’s a dish that whispers of lazy afternoons and the simple joy of fresh ingredients coming together.

Ingredients

• 1 lb of fresh, firm white fish (like sea bass or snapper), cut into 1/2-inch cubes
• 3/4 cup of freshly squeezed lime juice (about 6-8 limes)
• 1/2 cup of freshly squeezed lemon juice (about 2-3 lemons)
• 1 small red onion, finely diced
• 1 medium tomato, seeds removed and finely diced
• 1 jalapeño, seeds removed and finely minced
• a handful of cilantro leaves, roughly chopped
• a splash of olive oil
• a pinch of salt
• a couple of ice cubes (for serving)

Instructions

1. In a large glass bowl, combine the fish cubes with the lime and lemon juice, ensuring the fish is completely submerged. Cover and refrigerate for about 20 minutes, or until the fish turns opaque and ‘cooked’ by the acid.
2. While the fish is marinating, prepare the red onion by soaking it in cold water for 10 minutes to mellow its bite. Drain well before using.
3. After the fish is ready, gently fold in the red onion, tomato, jalapeño, and cilantro. Drizzle with a splash of olive oil and a pinch of salt, mixing carefully to combine.
4. Let the ceviche sit for another 5 minutes to allow the flavors to meld. Tip: For the best texture, avoid overmixing as the fish can break apart.
5. Serve chilled over a couple of ice cubes to keep it refreshingly cold. Tip: A dash of hot sauce can add an extra kick if you like it spicy.
6. Enjoy immediately, as ceviche is best when fresh. Tip: For a creative twist, serve in small glasses or edible cups made from plantain chips for an elegant presentation.

As you take the first bite, the ceviche offers a bright, tangy melody with a crisp texture that’s both refreshing and satisfying. The jalapeño provides a gentle heat that lingers just enough to invite another forkful.

Guacho de Mariscos

Floating through the memories of coastal towns, ‘Guacho de Mariscos’ emerges as a comforting embrace from the sea, a dish that whispers tales of simplicity and warmth. It’s a humble yet vibrant stew that cradles the freshest catch in a broth kissed by the earth and the ocean.

Ingredients

• a couple of tablespoons of olive oil
• 1 medium onion, finely chopped
• 2 cloves of garlic, minced
• 1 bell pepper, diced
• a splash of white wine
• 2 cups of fish stock
• 1 cup of diced tomatoes
• a pinch of saffron threads
• 1 pound of mixed seafood (shrimp, scallops, and mussels)
• salt and freshly ground black pepper to taste
• a handful of fresh parsley, chopped

Instructions

1. Heat the olive oil in a large pot over medium heat until it shimmers.
2. Add the onion, garlic, and bell pepper, sautéing until they soften and the onion turns translucent, about 5 minutes.
3. Pour in the white wine, letting it simmer for a minute to cook off the alcohol.
4. Stir in the fish stock, diced tomatoes, and saffron, bringing the mixture to a gentle boil.
5. Reduce the heat to low, cover, and let it simmer for 15 minutes to meld the flavors.
6. Add the mixed seafood, covering the pot again to cook until the shrimp turn pink and the mussels open, about 5-7 minutes.
7. Season with salt and pepper, then sprinkle with fresh parsley before serving.

Zesty with the freshness of the sea and the earth, ‘Guacho de Mariscos’ offers a broth that’s both light and deeply flavorful. Serve it with crusty bread to soak up every last drop, or over a bed of steamed rice for a more substantial meal.

Sopa Borracha

On a quiet evening, when the air carries a hint of nostalgia, there’s nothing quite like the comforting embrace of Sopa Borracha. This dessert, with its tender cake soaked in a sweet, spiced syrup, feels like a warm hug from the past.

Ingredients

• a cup of sugar
• a couple of cinnamon sticks
• a splash of dark rum
• a cup of water
• a loaf of pound cake, cut into thick slices
• a handful of raisins
• a sprinkle of ground cloves

Instructions

1. In a medium saucepan, combine the sugar, cinnamon sticks, and water. Bring to a gentle boil over medium heat, stirring occasionally until the sugar dissolves completely.
2. Reduce the heat to low and let the syrup simmer for about 10 minutes, allowing the cinnamon to infuse its flavor. Tip: The syrup should slightly thicken but remain pourable.
3. Remove the saucepan from the heat and stir in the dark rum and ground cloves. Tip: The alcohol will cook off, leaving behind the rum’s rich flavor.
4. Arrange the pound cake slices in a single layer in a deep dish. Pour the warm syrup over the cake, ensuring each slice is well-soaked. Tip: Letting the cake sit for a few minutes before serving allows it to absorb the syrup better.
5. Scatter the raisins over the top, then cover the dish and let it sit at room temperature for at least an hour before serving.

Best enjoyed when the cake has absorbed all the syrup, becoming irresistibly moist, and the flavors have melded beautifully. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Tortilla Panameña

On a quiet morning like this, the thought of making something simple yet comforting brings me to the ‘Tortilla Panameña’, a dish that whispers of home and warmth.

Ingredients

• a couple of eggs
• a splash of milk
• a handful of shredded cheese
• a small onion, finely chopped
• a drizzle of olive oil
• a pinch of salt

Instructions

1. In a bowl, whisk together a couple of eggs with a splash of milk until the mixture is smooth.
2. Heat a drizzle of olive oil in a non-stick pan over medium heat (about 350°F) and sauté the finely chopped onion until it’s translucent, about 2 minutes.
3. Pour the egg mixture over the onions in the pan, tilting the pan to spread it evenly.
4. Sprinkle a handful of shredded cheese and a pinch of salt over the eggs as they begin to set, about 1 minute in.
5. Once the edges start to lift, gently fold the tortilla in half with a spatula and cook for another minute on each side until golden brown.
6. Tip: Let the tortilla sit for a minute after cooking; it makes slicing easier.
7. Tip: For a fluffier texture, you can beat the eggs a bit longer to incorporate more air.
8. Tip: If you’re not a fan of onions, you can skip them or substitute with bell peppers for a different flavor profile.

Every bite of this tortilla is a tender embrace, with the cheese melting just right against the soft eggs. Serve it with a side of fresh avocado or a dollop of sour cream for an extra layer of delight.

Pescado Frito Panama Style

How quietly the morning unfolds, much like the simple yet profound flavors of Pescado Frito Panama Style, a dish that whispers of coastal breezes and sun-drenched afternoons. It’s a humble recipe, really, but one that carries the warmth of Panamanian kitchens and the joy of shared meals.

Ingredients

• A couple of fresh white fish fillets, about 1 lb total
• A cup of all-purpose flour
• A splash of lime juice
• A teaspoon of salt
• A half teaspoon of ground black pepper
• A cup of vegetable oil for frying
• A handful of fresh cilantro, chopped

Instructions

1. Begin by rinsing the fish fillets under cold water and patting them dry with paper towels. This ensures a crispier fry.
2. In a shallow dish, mix the flour, salt, and pepper. Dredge each fillet in the mixture, shaking off any excess. Tip: For an extra crispy coating, let the dredged fillets sit for 5 minutes before frying.
3. Heat the vegetable oil in a large skillet over medium-high heat until it reaches 350°F. A drop of water should sizzle upon contact.
4. Carefully place the fillets in the hot oil, frying for about 3-4 minutes per side or until golden brown and crispy. Tip: Avoid overcrowding the skillet to ensure even cooking.
5. Remove the fillets and drain on paper towels. Immediately sprinkle with lime juice and chopped cilantro. Tip: The lime juice not only adds flavor but also helps cut through the oiliness.

So there you have it, Pescado Frito Panama Style, with its golden, crispy exterior giving way to tender, flaky fish inside. Serve it alongside a simple salad or with fried plantains for a touch of sweetness that complements the dish beautifully.

Bollo de Maiz

Yesterday, as the golden light of late afternoon spilled across my kitchen counter, I found myself craving the simple, comforting embrace of Bollo de Maiz. It’s a dish that whispers of home, of hands working dough with care, and of the sweet, earthy aroma of corn filling the air.

Ingredients

• 2 cups of fine cornmeal, the kind that feels like silk between your fingers
• A splash of warm water, just enough to bring the dough together
• A couple of tablespoons of sugar, for that gentle sweetness
• A pinch of salt, to balance the flavors
• A dollop of butter, for richness

Instructions

1. In a large bowl, mix the cornmeal, sugar, and salt together until they’re well acquainted.
2. Gradually add the warm water, stirring constantly, until the mixture comes together into a soft dough. Tip: The dough should feel pliable but not sticky; adjust with a bit more cornmeal or water as needed.
3. Knead the dough gently on a floured surface for about 5 minutes, until it’s smooth and elastic. Tip: This is your moment to infuse the dough with love and patience.
4. Divide the dough into small balls, then flatten each slightly between your palms.
5. Melt the butter in a skillet over medium heat, then cook the bollos for about 3 minutes on each side, until they’re golden and have a slight crust. Tip: Keep an eye on the heat to prevent burning; medium is just right.

Vibrant and golden, these bollos de maiz carry the essence of simplicity and warmth. Serve them fresh off the skillet, with a drizzle of honey or a sprinkle of cheese, and let the flavors speak for themselves.

Panamanian Arroz con Guandú

On a quiet morning like this, there’s something deeply comforting about preparing a dish that carries the warmth of Panamanian kitchens. Arroz con Guandú, with its vibrant colors and hearty flavors, feels like a gentle embrace from afar.

Ingredients

• 2 cups of long-grain rice, rinsed until the water runs clear
• A splash of vegetable oil, just enough to coat the bottom of your pot
• 1 small onion, diced finely as if you’re sharing secrets
• A couple of garlic cloves, minced with care
• 1 bell pepper, chopped into little bursts of color
• 1 can of guandú (pigeon peas), drained but keep the liquid close by
• 2 cups of coconut milk, for that creamy dreaminess
• A pinch of salt, because every dish needs a little love
• 1 teaspoon of ground cumin, to whisper warmth into the mix

Instructions

1. Heat the vegetable oil in a large pot over medium heat, until it shimmers like a mirage.
2. Add the onion, garlic, and bell pepper, sautéing until they soften and smell like home, about 5 minutes.
3. Tip in the rice, stirring to coat each grain with oil, toasting lightly for 2 minutes.
4. Pour in the coconut milk and the reserved liquid from the guandú, adding enough water to reach the 4-cup mark if needed.
5. Stir in the guandú, salt, and cumin, bringing everything to a gentle boil.
6. Reduce the heat to low, cover the pot, and let it simmer for 20 minutes, resisting the urge to peek.
7. After 20 minutes, turn off the heat and let the rice sit, covered, for 5 more minutes to steam to perfection.
8. Fluff the rice with a fork, marveling at how each grain stands apart yet together.

Best enjoyed when the rice is tender yet firm, with the guandú adding a playful texture against the creamy coconut backdrop. Serve it alongside a simple salad or with slices of avocado for a touch of green.

Chicheme

Under the soft glow of the morning light, there’s something deeply comforting about preparing a bowl of Chicheme, a traditional Panamanian corn drink that feels like a warm hug. It’s a simple yet soulful dish that carries the whispers of home and heritage in every sip.

Ingredients

• 2 cups of dried corn, soaked overnight
• 4 cups of water, plus a splash more if needed
• 1 cinnamon stick, because its warmth is irreplaceable
• A couple of whole cloves, for that hint of spice
• 1 cup of milk, for creaminess
• 1/2 cup of sugar, or just enough to sweeten the deal
• A pinch of salt, to balance the flavors

Instructions

1. Drain the soaked corn and give it a quick rinse under cold water.
2. In a large pot, combine the corn, water, cinnamon stick, and cloves. Bring to a boil over medium-high heat, then reduce to a simmer. Let it cook for about 2 hours, or until the corn is tender and bursts open easily. Tip: Stir occasionally to prevent sticking.
3. Once the corn is tender, remove the cinnamon stick and cloves. Stir in the milk, sugar, and salt. Simmer for another 10 minutes, adjusting the sweetness if needed. Tip: If the mixture seems too thick, add a splash of water to reach your desired consistency.
4. Serve warm, or chill it for a refreshing twist. Tip: For an extra layer of flavor, sprinkle a little cinnamon on top before serving.

Zesty yet soothing, Chicheme offers a creamy texture with the gentle sweetness of corn and spices. It’s perfect as a comforting breakfast or a sweet afternoon treat, especially when served with a side of quiet reflection.

Panamanian Empanadas

On a quiet morning like this, the thought of Panamanian empanadas brings a warm, comforting presence to mind. These little pockets of joy, with their golden crust and savory filling, are a testament to the simple pleasures of home cooking.

Ingredients

• 2 cups of all-purpose flour, plus a little extra for dusting
• A pinch of salt, just to wake up the flavors
• 1/2 cup of warm water, to bring the dough together
• A splash of vegetable oil, for that tender crumb
• 1 cup of shredded chicken, because it’s all about that juicy filling
• A couple of tablespoons of sofrito, for that deep, herby base
• 1/4 cup of raisins, because sweetness surprises in the best way
• 2 hard-boiled eggs, chopped, for texture and richness
• Oil for frying, enough to get that perfect golden hue

Instructions

1. In a large bowl, mix the flour and salt together, creating a little well in the center for the wet ingredients.
2. Pour the warm water and vegetable oil into the well, then stir gently until a shaggy dough forms. Tip: If the dough feels too dry, add water a teaspoon at a time until it comes together.
3. Turn the dough onto a lightly floured surface and knead for about 5 minutes, until smooth and elastic. Let it rest under a damp cloth for 30 minutes to relax the gluten.
4. While the dough rests, mix the shredded chicken, sofrito, raisins, and chopped eggs in a bowl. This is your filling—taste it now to adjust the seasoning.
5. Divide the dough into 12 equal pieces, rolling each into a ball before flattening into a disc about 1/8 inch thick.
6. Place a tablespoon of filling in the center of each disc, then fold over and seal the edges with a fork, crimping for that classic empanada look.
7. Heat oil in a deep pan to 350°F, frying the empanadas in batches until they’re golden brown on both sides, about 3-4 minutes per side. Tip: Don’t overcrowd the pan to ensure even cooking.
8. Drain on paper towels to remove excess oil. Tip: Let them sit for a minute before biting in—the filling will be piping hot!

The first bite reveals a crispy exterior giving way to a moist, flavorful interior, with the raisins offering little bursts of sweetness. Try serving them with a side of tangy green sauce for an extra layer of flavor.

Sancocho de Gallina

Wandering through the flavors of Latin America, there’s a dish that feels like a warm embrace on a chilly evening, a hearty stew that tells a story of tradition and comfort with every spoonful.

Ingredients

• a whole chicken, cut into pieces
• a couple of ears of corn, cut into thirds
• a handful of green plantains, peeled and sliced
• a splash of olive oil
• a cup of chopped onions
• a couple of minced garlic cloves
• a teaspoon of ground cumin
• a pinch of salt
• a quart of chicken broth
• a bunch of cilantro, chopped

Instructions

1. Heat a splash of olive oil in a large pot over medium heat until it shimmers.
2. Add the chopped onions and minced garlic, stirring until they’re soft and golden, about 5 minutes.
3. Season the chicken pieces with a teaspoon of ground cumin and a pinch of salt, then add them to the pot. Brown the chicken on all sides, about 10 minutes total.
4. Pour in the quart of chicken broth, bringing the mixture to a gentle boil. Tip: Skim off any foam that rises to the top for a clearer broth.
5. Add the green plantains and corn, reducing the heat to a simmer. Cover and cook for about 30 minutes, until the plantains are tender.
6. Stir in the chopped cilantro just before serving. Tip: Letting the stew sit for 10 minutes off the heat allows the flavors to meld beautifully.
7. Serve hot, with extra cilantro on top for a fresh burst of flavor. Tip: A side of avocado slices adds a creamy contrast to the hearty stew.

Zesty and rich, this sancocho de gallina is a symphony of textures, from the tender chicken to the soft plantains and crisp corn. Enjoy it with a slice of crusty bread to soak up every last drop of the flavorful broth, or serve it over a bed of white rice for an even more filling meal.

Panamanian Yuca Frita

Evenings like these remind me of the simple joys found in a plate of crispy, golden yuca frita, a humble yet deeply satisfying Panamanian staple that feels like a warm hug on a cool night.

Ingredients

• A couple of large yuca roots, peeled and cut into thick fries
• Enough vegetable oil to fill a deep fryer or a heavy pot about 3 inches deep
• A generous pinch of salt
• A splash of cold water for boiling

Instructions

1. Start by peeling the yuca roots and cutting them into thick fries, about the size of steak fries. Make sure to remove the fibrous core.
2. Bring a pot of water to a boil, add a splash of cold water to lower the temperature slightly, then add the yuca fries. Boil for about 10 minutes, or until they’re just tender but not falling apart.
3. While the yuca boils, heat your vegetable oil in a deep fryer or heavy pot to 350°F. Use a thermometer to ensure accuracy for the perfect fry.
4. Drain the yuca well and pat dry with paper towels. This step is crucial for achieving that crispy exterior.
5. Carefully add the yuca fries to the hot oil in batches, avoiding overcrowding. Fry for about 5 minutes, or until golden brown and crispy.
6. Remove the fries with a slotted spoon and drain on paper towels. Immediately sprinkle with a generous pinch of salt while still hot.

Nothing beats the contrast of the crispy outside with the soft, fluffy inside of yuca frita. Serve them with a tangy cilantro sauce or simply enjoy their natural, earthy sweetness on their own.

Arroz con Coco

Years have passed since I first stumbled upon the humble yet profound flavors of Arroz con Coco, a dish that whispers the tales of coastal kitchens and sun-drenched afternoons. It’s a simple melody of rice and coconut, played with patience and love.

Ingredients

• 2 cups of long-grain white rice, because it holds up beautifully against the coconut milk
• A can (13.5 oz) of coconut milk, for that creamy dreaminess
• A splash of water, just enough to help the rice along
• A pinch of salt, because even the simplest dishes need a little lift
• A couple of tablespoons of sugar, to sweeten the deal ever so slightly

Instructions

1. Rinse the rice under cold water until the water runs clear, this removes excess starch and prevents clumping.
2. In a medium pot, combine the rinsed rice, coconut milk, a splash of water, and a pinch of salt. Stir gently to mix.
3. Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover, and let it simmer for 20 minutes. Tip: Resist the urge to peek; letting the steam work its magic is key.
4. After 20 minutes, remove the lid and fluff the rice with a fork. Sprinkle the sugar over the top and give it one last gentle stir. Tip: The sugar caramelizes slightly, adding a subtle depth.
5. Cover the pot again and let it sit off the heat for 5 minutes. This allows the rice to absorb any remaining liquid and the flavors to meld. Tip: This resting period is non-negotiable for the perfect texture.

The grains emerge separate yet tender, each bite a balance of creamy and slightly sweet. Serve it alongside grilled fish or fold in some toasted coconut flakes for an extra crunch.

Panamanian Chorizo

Gently, the aroma of Panamanian Chorizo fills the kitchen, a reminder of the simple joys that cooking brings. This dish, with its vibrant spices and hearty texture, is a celebration of flavor that feels both exotic and comforting.

Ingredients

• a couple of pounds of ground pork
• a splash of white vinegar
• a handful of minced garlic
• a teaspoon of salt
• a tablespoon of ground achiote
• a pinch of cumin
• a dash of oregano
• a cup of water

Instructions

1. In a large bowl, mix the ground pork with the white vinegar, ensuring the meat is evenly coated.
2. Add the minced garlic, salt, ground achiote, cumin, and oregano to the bowl, kneading the mixture with your hands to distribute the spices thoroughly.
3. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 2 hours, or overnight for deeper flavor.
4. Heat a large skillet over medium heat and add the chorizo mixture, breaking it apart with a spoon as it cooks.
5. Pour in the water and simmer the chorizo, stirring occasionally, until the water has evaporated and the meat is fully cooked, about 20 minutes.
6. Tip: For a crispier texture, let the chorizo cook undisturbed for a few minutes before stirring.
7. Tip: If the mixture seems too dry, add a little more water to prevent sticking.
8. Tip: Taste a small piece to adjust the seasoning before finishing cooking.

Unmistakably, the Panamanian Chorizo boasts a bold, smoky flavor with a tender yet slightly crumbly texture. Serve it tucked into warm corn tortillas or alongside a heap of fluffy rice for a meal that sings with simplicity and spice.

Plátano en Tentación

Under the soft glow of the kitchen light, there’s something deeply comforting about preparing ‘Plátano en Tentación’. It’s a dish that whispers of home, of sweet moments shared, and of the simple joy that comes from transforming ripe plantains into something magical.

Ingredients

• A couple of ripe plantains, just turning black on the skin
• A splash of water, about 1/4 cup
• A generous drizzle of honey, around 2 tbsp
• A pinch of cinnamon, for that warm hug of flavor
• A tablespoon of unsalted butter, because everything’s better with butter

Instructions

1. Peel the plantains and slice them diagonally into 1-inch thick pieces. The riper they are, the sweeter your dish will be.
2. Melt the butter in a skillet over medium heat. Wait until it’s just beginning to bubble but not brown.
3. Add the plantain slices to the skillet. Let them cook for about 3 minutes on each side, or until they’re golden brown. Tip: Don’t crowd the skillet; give each piece its space to caramelize properly.
4. Sprinkle the cinnamon over the plantains, then drizzle the honey evenly across them. Tip: The honey will bubble up, so keep an eye on it to prevent burning.
5. Add the splash of water to the skillet. This will create a syrup with the honey and butter. Let it simmer for another 2 minutes, gently turning the plantains to coat them in the syrup. Tip: If the syrup thickens too much, a little more water can loosen it up.
6. Remove from heat when the plantains are glazed and the syrup has thickened slightly.

Kneading through the layers of flavor, ‘Plátano en Tentación’ offers a tender bite with a caramelized crust, the cinnamon and honey weaving through each piece like a sweet melody. Serve it warm, perhaps with a scoop of vanilla ice cream melting lazily over the top, for a dessert that feels like a hug.

Panamanian Lentil Soup

Lentils, humble yet hearty, have a way of grounding us, especially when simmered into a comforting Panamanian lentil soup. This dish, with its rich flavors and nourishing qualities, feels like a warm embrace on any day.

Ingredients

• 1 cup of dried lentils, rinsed
• 4 cups of water
• 1 medium onion, finely chopped
• 2 cloves of garlic, minced
• 1 carrot, diced
• 1 celery stalk, diced
• 1 tbsp of olive oil
• a splash of white vinegar
• a couple of bay leaves
• salt, just enough to season

Instructions

1. Heat the olive oil in a large pot over medium heat until it shimmers.
2. Add the chopped onion and minced garlic, sautéing until they’re soft and fragrant, about 5 minutes.
3. Toss in the diced carrot and celery, cooking for another 5 minutes until they start to soften.
4. Tip: Stir occasionally to prevent sticking and ensure even cooking.
5. Add the rinsed lentils to the pot, followed by the water, bay leaves, and a pinch of salt.
6. Bring the mixture to a boil, then reduce the heat to low, letting it simmer uncovered for about 25 minutes.
7. Tip: Skim off any foam that forms on the surface for a clearer soup.
8. After 25 minutes, check the lentils for tenderness. They should be soft but not mushy.
9. Remove the bay leaves, then stir in a splash of white vinegar for a bit of brightness.
10. Tip: The vinegar enhances the flavors, so don’t skip this step!
11. Let the soup sit for 5 minutes off the heat before serving to allow the flavors to meld.

Best enjoyed with a slice of crusty bread or over a bed of rice, this soup boasts a velvety texture and a depth of flavor that’s both simple and profound. The lentils provide a comforting creaminess, while the vegetables add a subtle crunch, making each spoonful a delightful contrast.

Pan de Coco

Remembering the first time I tasted Pan de Coco, the warmth of the bread and the sweet, coconutty filling transported me straight to a sunny beach, far from the hustle of daily life. It’s a simple pleasure, yet so deeply satisfying, like a quiet moment captured in the middle of a busy day.

Ingredients

• 2 cups of all-purpose flour, plus a little extra for dusting
• 1/2 cup of warm water (about 110°F, just right to wake up the yeast)
• 1/4 cup of sugar, because life’s too short for unsweetened bread
• 1/4 cup of coconut milk, for that tropical vibe
• 2 tbsp of softened butter, because butter makes everything better
• 1 tsp of active dry yeast, the magic that makes the dough rise
• 1/2 tsp of salt, to balance the sweetness
• 1/2 cup of sweetened shredded coconut, for the filling
• 1 egg, beaten, for that golden finish

Instructions

1. In a small bowl, mix the warm water, sugar, and yeast. Let it sit for about 5 minutes until it’s frothy, like a tiny, excited science experiment.
2. In a larger bowl, whisk together the flour and salt. Make a well in the center and pour in the yeast mixture, coconut milk, and softened butter. Stir until a dough forms.
3. Turn the dough onto a lightly floured surface and knead for about 10 minutes, until it’s smooth and elastic. If it sticks, add a bit more flour, but don’t overdo it—you want it soft.
4. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm spot for about 1 hour, or until it doubles in size. Patience is key here.
5. While the dough rises, mix the shredded coconut with a splash of coconut milk to make the filling. It should be moist but not soggy.
6. Punch down the dough and divide it into 8 equal pieces. Flatten each piece, add a spoonful of the coconut filling, and seal it up like a little treasure.
7. Place the filled dough balls on a baking sheet, cover them, and let them rise again for about 30 minutes. They’ll puff up proudly.
8. Preheat your oven to 350°F. Brush the tops of the buns with the beaten egg for a shiny finish.
9. Bake for 20-25 minutes, until they’re golden brown and your kitchen smells like a tropical paradise.

Unwrapping a warm Pan de Coco reveals a soft, fluffy interior with a sweet, coconut center that’s just the right amount of gooey. Serve them fresh out of the oven with a cup of strong coffee, and let the flavors take you on a mini-vacation.

Panamanian Chicken Stew

Falling into the rhythm of a quiet kitchen morning, there’s something deeply comforting about the idea of a Panamanian Chicken Stew. It’s a dish that whispers of home, of slow-cooked tenderness, and the kind of flavors that seem to hug you from the inside out.

Ingredients

• a couple of pounds of chicken thighs, bone-in and skin-on for that deep flavor
• a splash of olive oil, just enough to coat the bottom of your pot
• one large onion, diced into small pieces
• a couple of garlic cloves, minced because fresh is always best
• one green bell pepper, chopped into bite-sized pieces
• two cups of chicken broth, homemade if you’ve got it
• a can of diced tomatoes, because their acidity balances the richness
• a teaspoon of ground cumin, for that warm, earthy note
• a handful of fresh cilantro, chopped for garnish
• salt, just enough to season every layer

Instructions

1. Heat your olive oil in a large pot over medium heat until it shimmers, about 2 minutes.
2. Season the chicken thighs with salt and add them to the pot, skin-side down. Cook until the skin is golden brown, about 5 minutes per side. Tip: Don’t rush this step; the browning adds so much flavor.
3. Remove the chicken and set aside. In the same pot, add the onion, garlic, and bell pepper. Cook until they’re soft and the onions are translucent, about 5 minutes. Tip: Stir occasionally to prevent burning.
4. Pour in the chicken broth and diced tomatoes, then stir in the cumin. Bring to a simmer.
5. Return the chicken to the pot, cover, and reduce the heat to low. Let it cook until the chicken is tender and falls off the bone, about 45 minutes. Tip: Check occasionally to ensure it’s simmering gently, not boiling.
6. Garnish with fresh cilantro before serving.

Zesty with a hint of earthiness from the cumin, this stew is a melody of textures—tender chicken, soft vegetables, and a broth that’s just thick enough to coat a spoon. Serve it over a bed of steamed rice or with a side of warm, crusty bread to soak up every last drop.

Conclusion

Zesty flavors await in our roundup of 24 Delicious Panama Foods Recipes Authentic! Whether you’re a seasoned chef or a curious cook, these dishes promise to bring a taste of Panama to your kitchen. We’d love to hear which recipes stole your heart—drop a comment below. Loved what you saw? Share the culinary inspiration on Pinterest and let others in on the delicious secret!