18 Flavorful Panama Foods Recipes for Every Occasion

Hey there, food adventurers! Have you ever wanted to explore Panama’s vibrant cuisine without leaving your kitchen? From quick weeknight dinners to festive party dishes, these 18 authentic recipes bring the sun-drenched flavors of Panama right to your table. Get ready to discover delicious new favorites that will make every meal feel like a tropical celebration—let’s dive into these mouthwatering dishes!

Panamanian Sancocho

Savor this hearty Panamanian sancocho, a comforting chicken soup perfect for chilly evenings. Simple ingredients create complex flavors that simmer into a satisfying meal. This traditional dish brings warmth to any table with minimal effort.

Ingredients

– 2 lbs chicken thighs, bone-in
– 8 cups water
– 1 large onion, chopped
– 4 garlic cloves, minced
– 2 large yuca roots, peeled and cut into 2-inch chunks
– 2 corn cobs, cut into thirds
– 1 tbsp vegetable oil (or any neutral oil)
– 1 bunch cilantro, stems and leaves separated
– 1 tsp salt (adjust to taste)
– 1/2 tsp black pepper

Instructions

1. Heat vegetable oil in a large pot over medium-high heat until shimmering.
2. Add chicken thighs skin-side down and cook for 6 minutes until golden brown.
3. Flip chicken and cook for another 4 minutes until browned on both sides.
4. Remove chicken from pot and set aside on a plate.
5. Add chopped onion to the same pot and cook for 3 minutes until translucent.
6. Stir in minced garlic and cook for 1 minute until fragrant.
7. Return chicken to the pot along with any accumulated juices.
8. Add 8 cups water and cilantro stems to the pot.
9. Bring to a boil over high heat, then reduce to a simmer for 25 minutes.
10. Skim off any foam that rises to the surface with a spoon.
11. Add yuca chunks and corn pieces to the pot.
12. Simmer for another 20 minutes until yuca is fork-tender.
13. Remove cilantro stems and discard them.
14. Stir in salt and black pepper.
15. Chop cilantro leaves and stir them into the soup.
16. Simmer for 5 more minutes to blend flavors.

Zesty cilantro brightens the rich broth, while tender yuca adds satisfying texture. Serve with lime wedges for squeezing over top, or pair with white rice for a complete meal. The corn provides sweet contrast to the savory chicken base.

Carimañolas

Just discovered this Colombian street food gem that’s surprisingly easy to make at home. Carimañolas deliver crispy exteriors with savory fillings in every bite—perfect for appetizers or a satisfying snack.

Ingredients

– 2 large yuca roots, peeled and chopped (about 4 cups)
– 1 lb ground beef, 80/20 blend for best flavor
– 1 small onion, finely diced
– 2 garlic cloves, minced
– 1 tsp cumin
– 1 tsp paprika
– 1 tbsp vegetable oil, or any neutral oil
– 1 egg, beaten for binding
– Salt to taste, about 1 tsp total
– Vegetable oil for frying, enough for 2-inch depth

Instructions

1. Place peeled yuca pieces in a large pot and cover with cold water by 1 inch.
2. Bring yuca to a boil over high heat, then reduce to medium and simmer for 25 minutes until fork-tender.
3. Drain yuca thoroughly and mash while hot until smooth with no lumps.
4. Heat 1 tbsp oil in a skillet over medium-high heat until shimmering.
5. Add diced onion and cook for 3 minutes until translucent.
6. Add minced garlic and cook for 1 minute until fragrant.
7. Add ground beef, breaking it up with a spatula, and cook for 6 minutes until browned.
8. Stir in cumin, paprika, and ½ tsp salt, cooking for 1 minute to blend flavors.
9. Cool beef mixture completely to room temperature, about 15 minutes.
10. Mix remaining ½ tsp salt into mashed yuca until evenly distributed.
11. Take ¼ cup of yuca mixture and flatten into a 4-inch disc in your palm.
12. Place 1 tbsp beef filling in the center of the yuca disc.
13. Fold yuca around filling, sealing edges completely to form oval shapes.
14. Heat frying oil to 350°F in a deep pot, using a thermometer for accuracy.
15. Brush each carimañola with beaten egg to help create extra crispiness.
16. Fry 3-4 carimañolas at a time for 4-5 minutes until golden brown.
17. Drain on paper towels immediately to remove excess oil.
18. Repeat with remaining carimañolas, maintaining oil temperature between batches.

Really satisfying contrast between the crunchy shell and savory beef center makes these irresistible. Serve immediately with spicy ají sauce for dipping, or pair with a fresh cabbage slaw to balance the richness.

Hojaldres

Venturing beyond typical pastries, hojaldres deliver flaky, buttery layers with minimal effort. These Spanish-inspired treats require just four ingredients but deliver maximum crispness. Perfect for breakfast or an afternoon snack, they come together in under 30 minutes.

Ingredients

– 1 sheet frozen puff pastry, thawed (keep cold until ready to use)
– 2 tbsp granulated sugar (for extra crunch)
– 1 large egg, beaten (creates golden finish)
– 1 tsp ground cinnamon (optional, for spiced variation)

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Unfold the thawed puff pastry sheet on a lightly floured surface.
3. Brush the entire surface evenly with beaten egg using a pastry brush.
4. Sprinkle sugar evenly over the egg-washed pastry, avoiding clumps.
5. Add cinnamon evenly over the sugar if making the spiced version.
6. Cut the pastry into 12 equal rectangles using a sharp knife or pizza cutter.
7. Transfer rectangles to the prepared baking sheet, spacing them 1 inch apart.
8. Bake for 15-18 minutes until puffed and deep golden brown.
9. Rotate the baking sheet halfway through baking for even browning.
10. Remove from oven and immediately transfer to a wire cooling rack.
11. Let cool for 5 minutes before serving to allow layers to set. Savor the delicate shatter of each crisp layer that gives way to tender, airy interior. The simple sweetness lets the butter flavor shine through brilliantly. Try drizzling with honey or sandwiching with whipped cream for an elegant dessert transformation.

Ropa Vieja Panameña

Tender shredded beef simmers in a rich tomato sauce with sweet peppers and onions. This Cuban-inspired Panamanian staple transforms inexpensive cuts into a deeply flavorful main dish. Serve it over rice for a complete meal that tastes even better the next day.

Ingredients

– 2 lbs flank steak (or chuck roast for more marbling)
– 1 large yellow onion, thinly sliced
– 1 green bell pepper, sliced into strips
– 1 red bell pepper, sliced into strips
– 4 cloves garlic, minced
– 1 cup tomato sauce (canned works perfectly)
– 1/4 cup olive oil (or any neutral oil)
– 2 tsp ground cumin
– 1 tsp dried oregano
– 1 bay leaf
– 1/2 cup pitted green olives
– 2 tbsp capers, drained
– Salt to taste (start with 1 tsp)

Instructions

1. Place the flank steak in a large pot and cover with water by 1 inch.
2. Bring to a boil over high heat, then reduce to a simmer for 90 minutes until fork-tender.
3. Remove the beef from the pot, reserving 1 cup of the cooking liquid.
4. Let the beef cool for 15 minutes until safe to handle.
5. Shred the beef along the grain using two forks.
6. Heat olive oil in a large skillet over medium-high heat until shimmering.
7. Add sliced onions and cook for 5 minutes until translucent.
8. Add bell peppers and cook for another 4 minutes until slightly softened.
9. Stir in minced garlic and cook for 30 seconds until fragrant.
10. Add shredded beef to the skillet and mix thoroughly.
11. Pour in tomato sauce and reserved cooking liquid.
12. Stir in cumin, oregano, and bay leaf until well combined.
13. Bring the mixture to a simmer, then reduce heat to low.
14. Cover and cook for 25 minutes to allow flavors to meld.
15. Remove the lid and stir in green olives and capers.
16. Simmer uncovered for 10 minutes until the sauce thickens slightly.
17. Discard the bay leaf and season with salt before serving.

Flaky beef strands soak up the tangy tomato sauce while olives and capers provide briny counterpoints. The peppers maintain a slight crunch against the tender meat. For a fresh twist, serve in warm tortillas with avocado slices or top with fried plantains for contrasting textures.

Tamales Panameños

Satisfying and portable, these Panamanian tamales wrap seasoned meat and vegetables in banana leaves for a complete meal. The banana leaves impart a subtle earthy flavor while keeping everything moist. They’re perfect for making ahead and reheating for quick meals throughout the week.

Ingredients

– 2 cups masa harina (preferably Maseca brand for authentic texture)
– 1.5 lbs pork shoulder, cut into 1-inch cubes
– 4 cups chicken broth (low-sodium recommended to control saltiness)
– 1 cup vegetable oil (or any neutral oil like canola)
– 6 banana leaves, thawed if frozen (wipe clean with damp cloth)
– 1 large onion, diced
– 3 garlic cloves, minced
– 1 red bell pepper, chopped
– 1 tbsp ground cumin
– 1 tsp dried oregano
– Kitchen twine for tying

Instructions

1. Combine pork cubes, diced onion, minced garlic, chopped bell pepper, cumin, and oregano in a large bowl. Mix thoroughly until pork is evenly coated.
2. Heat 2 tablespoons of vegetable oil in a Dutch oven over medium-high heat until shimmering, about 2 minutes.
3. Add seasoned pork mixture to the hot oil and cook until pork is browned on all sides, approximately 8-10 minutes.
4. Pour chicken broth over the pork, bring to a boil, then reduce heat to low and simmer covered for 45 minutes until pork is fork-tender.
5. While pork cooks, whisk masa harina with remaining vegetable oil in a separate bowl until mixture resembles coarse crumbs.
6. Strain cooking liquid from pork into the masa mixture, reserving the solid pork and vegetables separately.
7. Stir masa mixture vigorously with a wooden spoon until it forms a smooth, spreadable dough consistency, about 3 minutes of mixing.
8. Cut banana leaves into 12×12 inch squares and briefly pass each over a gas flame for 10 seconds to make them pliable.
9. Spread 1/4 cup masa dough in the center of each banana leaf square, leaving 2-inch borders on all sides.
10. Top masa with 2-3 tablespoons of the reserved pork and vegetable mixture, spreading it evenly over the dough.
11. Fold banana leaf sides over filling to create a tight rectangular package, then tie securely with kitchen twine.
12. Arrange tamales in a steamer basket over boiling water, cover, and steam for 1 hour over medium heat.
13. Check water level halfway through steaming and add more boiling water if needed to prevent burning.
14. Remove tamales from steamer and let rest 10 minutes before unwrapping. The firm yet tender texture comes from the steamed masa encasing the flavorful pork filling. Serve with pickled onions or a drizzle of hot sauce for extra brightness, and don’t forget the corn husks make excellent natural plates for outdoor meals.

Arroz con Pollo Panameño

Crisp, golden chicken and fluffy rice come together in this vibrant Panamanian classic. This one-pot wonder delivers bold Latin flavors with minimal cleanup. You’ll love how the sofrito infuses every grain with aromatic depth.

Ingredients

– 2 lbs chicken thighs, bone-in, skin-on (for maximum flavor)
– 1.5 cups long-grain white rice
– 2 cups chicken broth
– 1 large yellow onion, diced
– 1 green bell pepper, diced
– 3 garlic cloves, minced
– 1/4 cup olive oil (or any neutral oil)
– 1 tbsp tomato paste
– 1 tsp ground cumin
– 1/2 tsp dried oregano
– 1/4 cup chopped cilantro
– 1 tsp salt (adjust to taste)
– 1/2 tsp black pepper

Instructions

1. Pat chicken thighs completely dry with paper towels.
2. Season both sides of chicken with salt and pepper.
3. Heat olive oil in a large Dutch oven over medium-high heat until shimmering.
4. Place chicken skin-side down and cook for 6-8 minutes until golden brown.
5. Flip chicken and cook for 4 more minutes, then transfer to a plate.
6. Add diced onion and bell pepper to the same pot.
7. Sauté vegetables for 5 minutes until softened.
8. Stir in minced garlic and cook for 1 minute until fragrant.
9. Add tomato paste and cook for 2 minutes, stirring constantly.
10. Sprinkle in cumin and oregano, toasting for 30 seconds.
11. Pour in rice and stir to coat with the sofrito mixture.
12. Add chicken broth and bring to a boil.
13. Return chicken thighs to the pot, nestling them into the rice.
14. Reduce heat to low, cover tightly, and simmer for 20 minutes.
15. Remove from heat and let stand covered for 10 minutes.
16. Fluff rice with a fork and stir in chopped cilantro.
Uncover tender chicken that falls off the bone and perfectly steamed rice infused with savory sofrito. The rice develops a delicious crust on the bottom called “pegao” that’s highly prized. Serve with pickled onions or avocado slices for contrasting freshness.

Patacones

Never underestimate the power of twice-fried green plantains. Patacones deliver maximum crunch with minimal ingredients, making them the perfect canvas for your favorite dips and toppings. These crispy disks transform from starchy fruit to golden perfection through a simple flatten-and-fry technique.

Ingredients

– 3 large green plantains (firm with minimal yellow spots)
– 2 cups vegetable oil (or any neutral high-heat oil)
– 1 tsp salt (adjust to taste)
– 1/4 cup warm water (for salting)

Instructions

1. Cut ends off each green plantain with a sharp knife.
2. Score peel lengthwise along natural ridges without cutting into flesh.
3. Remove peel completely using your fingers.
4. Slant-cut plantains into 1-inch thick diagonal pieces.
5. Heat oil in heavy skillet to 325°F using deep-fry thermometer.
6. Fry plantain pieces for 4-5 minutes until pale yellow but not browned.
7. Remove pieces with slotted spoon onto paper towel-lined plate.
8. Cool fried pieces for 2 minutes until handleable.
9. Place one piece between two small plates or use tortilla press.
10. Press firmly until piece flattens to 1/4-inch thickness.
11. Repeat pressing with all remaining pieces.
12. Dissolve salt completely in warm water.
13. Brush both sides of each pressed plantain with salt water.
14. Return oil to 350°F for second fry.
15. Fry pressed plantains for 2-3 minutes per side until golden brown.
16. Drain on fresh paper towels immediately.

Very crispy outside gives way to tender interior with each bite. Their sturdy structure holds up beautifully under hearty toppings like black bean salad or shredded chicken. Serve immediately while hot for optimal crunch, or they make excellent vehicles for scooping guacamole.

Tortilla Changa

Vibrant and versatile, this tortilla changa transforms simple ingredients into a crispy handheld meal. Perfect for busy weeknights or creative brunch options, it delivers satisfying crunch with minimal effort. Customize fillings to use whatever ingredients you have on hand.

Ingredients

– 4 large flour tortillas (burrito-size works best)
– 1 cup shredded Monterey Jack cheese (or any melty cheese blend)
– 1/2 cup cooked black beans, drained and rinsed
– 1/4 cup diced red onion (soak in cold water for 5 minutes to reduce sharpness)
– 1/4 cup chopped fresh cilantro (omit if you dislike)
– 2 tbsp vegetable oil (or any neutral high-heat oil)
– 1 tsp ground cumin (toast briefly for deeper flavor)
– 1/2 tsp chili powder (adjust heat level as preferred)
– 1/4 tsp salt

Instructions

1. Lay one tortilla flat on a clean work surface.
2. Sprinkle 1/4 cup shredded Monterey Jack cheese evenly over half of the tortilla, leaving 1-inch border around edges.
3. Top cheese with 2 tablespoons black beans, 1 tablespoon diced red onion, and 1 tablespoon chopped cilantro.
4. Sprinkle 1/4 teaspoon cumin, 1/8 teaspoon chili powder, and pinch of salt over filling.
5. Fold empty half of tortilla over filling, pressing edges firmly to seal.
6. Repeat steps 1-5 with remaining tortillas and ingredients.
7. Heat 1 tablespoon vegetable oil in large skillet over medium heat until shimmering, about 2 minutes.
8. Place two filled tortillas in skillet, cooking until golden brown on bottom, 2-3 minutes.
9. Flip tortillas using spatula and cook until second side is golden brown and cheese is melted, 2-3 minutes more.
10. Transfer cooked tortilla changas to plate and repeat with remaining oil and tortillas.
11. Let rest 1 minute before cutting diagonally. Tip: Don’t overcrowd skillet to ensure even browning.
12. Serve immediately. Tip: Wipe skillet between batches if any filling leaks out.
Tip: Press sealed edges firmly with spatula during first minute of cooking to prevent unfolding. They emerge with shatteringly crisp shells that give way to molten, stretchy cheese. The black beans add earthy depth while red onion provides bright crunch. Try drizzling with chipotle crema or serving alongside a fresh mango salsa for contrasting coolness.

Bistec Picado

On busy weeknights, this Bistec Picado delivers big flavor with minimal effort. Our version uses sirloin for tenderness and cooks in one pan for easy cleanup. You’ll have dinner ready in under 30 minutes.

Ingredients

– 1 lb sirloin steak, cut into ½-inch cubes (or flank steak for more flavor)
– 2 tbsp olive oil (or any neutral oil)
– 1 medium yellow onion, diced
– 1 green bell pepper, diced
– 3 garlic cloves, minced
– 1 tsp ground cumin
– 1 tsp smoked paprika
– ½ tsp dried oregano
– ½ cup beef broth
– 2 tbsp tomato paste
– 1 tbsp Worcestershire sauce
– Salt and black pepper to taste

Instructions

1. Pat steak cubes completely dry with paper towels.
2. Season steak generously with salt and black pepper on all sides.
3. Heat olive oil in a large skillet over medium-high heat until shimmering.
4. Add steak cubes in a single layer, working in batches if needed to avoid crowding.
5. Sear steak for 2 minutes without moving to develop a brown crust.
6. Flip steak and cook for another 2 minutes until browned on all sides.
7. Remove steak from skillet and set aside on a plate.
8. Add diced onion and bell pepper to the same skillet.
9. Cook vegetables for 4-5 minutes until softened and slightly browned.
10. Add minced garlic and cook for 30 seconds until fragrant.
11. Sprinkle cumin, smoked paprika, and oregano over vegetables.
12. Stir spices for 30 seconds to toast and release their oils.
13. Whisk together beef broth, tomato paste, and Worcestershire sauce in a small bowl.
14. Pour sauce mixture into the skillet, scraping up any browned bits from the bottom.
15. Return steak and any accumulated juices to the skillet.
16. Bring to a simmer, then reduce heat to medium-low.
17. Cook for 5-7 minutes until sauce thickens and coats the steak.
18. Taste and adjust seasoning with additional salt if needed.

Rich, savory steak pairs perfectly with the slightly sweet peppers and onions in this dish. The quick simmer creates a glossy sauce that clings to every bite. Serve over rice to soak up the juices or stuff into warm tortillas for easy steak tacos.

Pescado Frito con Patacones

Lately, I’ve been craving that perfect crispy fish with fried plantains combo. This Pescado Frito con Patacones delivers restaurant-quality crunch in your own kitchen. Let’s get straight to cooking.

Ingredients

– 1 lb white fish fillets (cod or tilapia work well)
– 2 green plantains
– 1 cup all-purpose flour
– 2 tsp garlic powder
– 1 tsp paprika
– 1 tsp salt
– 2 cups vegetable oil (or any neutral oil with high smoke point)
– 1 lime, cut into wedges

Instructions

1. Cut plantains into 1-inch thick slices.
2. Heat oil in a deep skillet to 350°F, using a thermometer for accuracy.
3. Fry plantain slices for 3 minutes until lightly golden but still pale.
4. Remove plantains and drain on paper towels.
5. Place one plantain slice between two cutting boards and press firmly to flatten.
6. Return flattened plantains to 350°F oil and fry for 4 minutes until golden and crispy.
7. Remove patacones and drain on fresh paper towels, seasoning immediately with salt.
8. Pat fish fillets completely dry with paper towels for maximum crispiness.
9. Combine flour, garlic powder, paprika, and salt in a shallow dish.
10. Dredge each fish fillet thoroughly in the flour mixture, shaking off excess.
11. Carefully place coated fish in 350°F oil, frying in batches to avoid crowding.
12. Fry fish for 4-5 minutes per side until golden brown and internal temperature reaches 145°F.
13. Remove fish and drain on a wire rack instead of paper towels to maintain crispness.
14. Serve immediately with patacones and lime wedges.

What makes this dish special is the textural contrast between the shatteringly crisp fish and the starchy, salty patacones. The lime wedges cut through the richness perfectly. Try serving it with a simple cabbage slaw for a complete meal that transports you straight to the coast.

Guacho de Mariscos

A hearty seafood stew that brings coastal Ecuadorian flavors to your kitchen. This guacho de mariscos combines tender shellfish with aromatic rice in a rich broth. Perfect for chilly evenings when you crave something comforting yet impressive.

Ingredients

– 1 lb mixed seafood (shrimp, squid, mussels), cleaned and deveined
– 1 cup white rice, rinsed until water runs clear
– 2 tbsp olive oil, or any neutral oil
– 1 medium white onion, finely diced
– 3 garlic cloves, minced
– 1 red bell pepper, chopped into ½-inch pieces
– 4 cups fish stock, or vegetable broth as substitute
– 1 tsp ground cumin
– ½ tsp achiote powder, for color and mild flavor
– ¼ cup chopped cilantro, plus extra for garnish
– 1 lime, cut into wedges for serving

Instructions

1. Heat olive oil in a large Dutch oven over medium heat until shimmering.
2. Add diced onion and cook for 4 minutes until translucent, stirring frequently.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Add chopped bell pepper and cook for 3 minutes until slightly softened.
5. Sprinkle cumin and achiote powder over vegetables, stirring for 30 seconds to toast spices.
6. Pour in rinsed rice and stir constantly for 2 minutes to coat grains with oil.
7. Add fish stock and bring to a boil over high heat.
8. Reduce heat to low, cover pot, and simmer for 15 minutes until rice is partially cooked.
9. Arrange mixed seafood evenly over the rice mixture.
10. Cover and cook for 8 minutes until shrimp turn pink and mussels open.
11. Discard any mussels that remain closed after cooking.
12. Stir in chopped cilantro and remove from heat.
13. Let rest covered for 5 minutes to allow flavors to meld.

Final spoonfuls reveal tender rice grains that have absorbed the briny seafood essence. The broth thickens naturally from the starches, creating a creamy texture without dairy. Serve with lime wedges to brighten each bite, or pair with crusty bread for dipping into the flavorful base.

Chicheme

Never heard of chicheme? This Panamanian corn drink combines hominy with warming spices for a uniquely comforting beverage. Perfect for chilly mornings or as an afternoon pick-me-up.

Ingredients

– 2 cups dried hominy, soaked overnight (or canned hominy, rinsed)
– 4 cups water
– 1 cinnamon stick
– 1/4 cup sweetened condensed milk
– 1/4 cup evaporated milk
– 1/4 cup sugar
– 1/2 tsp vanilla extract
– Pinch of salt

Instructions

1. Drain soaked hominy and rinse thoroughly under cold water.
2. Combine hominy, 4 cups water, and cinnamon stick in a large pot.
3. Bring to a boil over high heat, then reduce to a simmer.
4. Cook for 45-60 minutes until hominy kernels are tender and have burst open.
5. Remove cinnamon stick and discard.
6. Use an immersion blender to partially blend the mixture, leaving some texture.
7. Stir in sweetened condensed milk, evaporated milk, sugar, vanilla, and salt.
8. Simmer for 10 more minutes, stirring frequently to prevent sticking.
9. Remove from heat and let cool for 15 minutes before serving.

Dense with creamy corn flavor, chicheme offers a satisfying texture between drink and porridge. Serve it warm with a sprinkle of cinnamon or chilled over ice for a refreshing twist. The hominy provides subtle chewiness that makes each sip more interesting than typical smooth drinks.

Arroz con Guandú

Looking for a hearty rice dish with Caribbean flair? Arroz con Guandú combines tender pigeon peas with aromatic rice for a satisfying meal. Let’s get cooking.

Ingredients

– 2 cups long-grain white rice, rinsed until water runs clear
– 1 cup cooked pigeon peas, canned or fresh
– 4 cups chicken broth, or vegetable broth for vegetarian option
– 1 medium yellow onion, finely diced
– 3 cloves garlic, minced
– 1 red bell pepper, chopped
– 2 tbsp olive oil, or any neutral oil
– 1 tsp ground cumin
– 1/2 tsp dried oregano
– 1/4 cup fresh cilantro, chopped, plus extra for garnish
– 1 tsp salt, adjust to taste

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add diced onion and cook for 4-5 minutes until translucent, stirring occasionally to prevent burning.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Add chopped red bell pepper and cook for 3 minutes until slightly softened.
5. Mix in ground cumin and dried oregano, toasting for 30 seconds to release flavors.
6. Pour in rinsed rice and stir constantly for 2 minutes to lightly toast the grains.
7. Add cooked pigeon peas and salt, stirring to combine evenly.
8. Pour in chicken broth and bring to a rolling boil over high heat.
9. Reduce heat to low, cover pot tightly, and simmer for 18-20 minutes without lifting the lid.
10. Remove from heat and let stand covered for 5 minutes to allow steam to finish cooking the rice.
11. Fluff rice gently with a fork to separate grains without mashing.
12. Stir in chopped cilantro until evenly distributed.
Most importantly, this dish delivers fluffy rice with firm pigeon peas that pop with each bite. The cumin and oregano create an earthy base, while cilantro adds freshness. Serve alongside fried plantains or topped with avocado slices for contrasting textures.

Empanadas de Carne

Empanadas deliver handheld satisfaction with flaky pastry wrapped around savory fillings. These beef empanadas feature seasoned ground beef, olives, and hard-boiled eggs encased in golden-brown dough. They’re perfect for parties, snacks, or freezer meals.

Ingredients

• 1 lb ground beef (80/20 blend for best flavor)
• 1 package (14 oz) frozen empanada dough discs, thawed (or homemade dough)
• 1 medium onion, finely diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp dried oregano
• 1/4 cup green olives, chopped (pitted)
• 2 hard-boiled eggs, chopped
• 2 tbsp olive oil (or any neutral oil)
• 1 egg, beaten (for egg wash)
• Salt and black pepper to taste

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Add diced onion and cook for 4-5 minutes until translucent, stirring occasionally.
3. Add minced garlic and cook for 1 minute until fragrant.
4. Add ground beef, breaking it up with a spatula, and cook for 6-8 minutes until browned.
5. Stir in cumin, paprika, oregano, 1 tsp salt, and 1/2 tsp black pepper.
6. Cook for 1 minute to toast spices, then remove skillet from heat.
7. Fold in chopped olives and hard-boiled eggs, then let filling cool completely.
8. Preheat oven to 375°F and line a baking sheet with parchment paper.
9. Place empanada dough discs on a lightly floured surface.
10. Spoon 2 tbsp filling onto the center of each disc.
11. Brush edges of dough with beaten egg using a pastry brush.
12. Fold dough over filling to form a half-moon shape, pressing edges together firmly.
13. Crimp edges with a fork to seal completely, preventing leaks during baking.
14. Arrange empanadas on prepared baking sheet, leaving 1 inch between them.
15. Brush tops with remaining egg wash for golden, glossy finish.
16. Bake for 20-25 minutes until pastry is golden brown and flaky.
17. Let cool for 5 minutes before serving to allow filling to set.

Zesty cumin and paprika balance the rich beef, while olives add briny bursts. The flaky crust shatters with each bite, revealing the moist, savory filling. Serve with chimichurri sauce for dipping or pack them cold for picnics.

Sopa de Pescado

Savor the coastal flavors of this Spanish fish soup that comes together in under an hour. Simple ingredients create a deeply satisfying broth perfect for chilly evenings. This one-pot meal delivers restaurant-quality results with minimal effort.

Ingredients

– 2 tbsp olive oil (or any neutral oil)
– 1 medium yellow onion, diced
– 3 garlic cloves, minced
– 1 red bell pepper, chopped
– 1 lb firm white fish fillets, cut into chunks (cod or halibut work well)
– 4 cups fish stock (chicken stock works in a pinch)
– 1 can (14.5 oz) diced tomatoes
– 1 tsp smoked paprika
– 1/2 tsp saffron threads, crushed
– 1/4 cup fresh parsley, chopped
– Salt to taste
– Freshly ground black pepper

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add diced onion and cook for 5 minutes until translucent, stirring occasionally.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Add chopped red bell pepper and cook for 4 minutes until slightly softened.
5. Pour in fish stock and bring to a boil over high heat.
6. Reduce heat to medium-low and simmer for 15 minutes to develop flavors.
7. Stir in diced tomatoes with their juices.
8. Add smoked paprika and crushed saffron threads.
9. Season with salt and freshly ground black pepper.
10. Gently place fish chunks into the simmering broth.
11. Cook for 6-8 minutes until fish flakes easily with a fork.
12. Stir in chopped parsley just before serving.
13. Ladle soup into bowls immediately.

Mellow saffron and smoked paprika create a golden broth that perfectly complements the tender fish. The soup thickens slightly as it rests, making it even better the next day. Serve with crusty bread for dipping or over rice for a heartier meal.

Panama-Style Ceviche

Overshadowed by its Peruvian cousin, Panama-style ceviche offers a brighter, quicker-marinating alternative. This version uses fresh white fish cured briefly in citrus with crisp vegetables. You’ll have restaurant-quality results in under 30 minutes.

Ingredients

– 1 lb fresh white fish fillets (like tilapia or snapper), cut into ½-inch cubes
– ¾ cup freshly squeezed lime juice (about 6-8 limes)
– ½ cup freshly squeezed orange juice (about 2 oranges)
– 1 medium red onion, thinly sliced
– 1 medium tomato, seeded and diced
– 1 jalapeño pepper, minced (remove seeds for less heat)
– ¼ cup chopped fresh cilantro
– 1 tsp salt
– ½ tsp black pepper
– Tortilla chips or saltine crackers for serving

Instructions

1. Combine fish cubes, lime juice, and orange juice in a glass bowl.
2. Press fish down gently to ensure all pieces are fully submerged in citrus juice.
3. Marinate at room temperature for exactly 15 minutes – the fish will turn opaque when properly cured.
4. While fish marinates, soak sliced red onion in ice water for 10 minutes to reduce sharpness, then drain thoroughly.
5. Drain excess citrus juice from the marinated fish, reserving 2 tablespoons for dressing.
6. Add drained red onion, diced tomato, minced jalapeño, and chopped cilantro to the fish.
7. Sprinkle salt and black pepper over the mixture.
8. Add the reserved 2 tablespoons of citrus juice and toss everything gently to combine.
9. Taste and adjust seasoning if needed, remembering the flavors will continue to develop.
10. Serve immediately or refrigerate for up to 1 hour before serving for optimal texture.
Never serve this ceviche more than 2 hours after preparation, as the fish will become mushy. The result is firm, citrus-kissed fish with crisp vegetables that provide satisfying crunch. Try serving in martini glasses for an elegant presentation or with plantain chips for a Panamanian twist.

Bollos Panameños

Tender, slightly sweet Panamanian buns called Bollos Panameños make a satisfying snack or breakfast. These steamed corn dough parcels deliver authentic flavor with minimal fuss. They’re naturally gluten-free and perfect for meal prep.

Ingredients

– 2 cups fine yellow cornmeal
– 1 cup whole milk, warmed to 110°F
– 1/4 cup granulated sugar
– 1/4 cup unsalted butter, melted and cooled
– 1 large egg, at room temperature
– 1 packet (2 1/4 tsp) active dry yeast
– 1/2 tsp salt
– Corn husks for wrapping, soaked in warm water for 30 minutes

Instructions

1. Combine warm milk, sugar, and yeast in a large bowl.
2. Let the mixture sit for 5 minutes until foamy.
3. Whisk in melted butter and egg until fully incorporated.
4. Gradually mix in cornmeal and salt until a thick dough forms.
5. Cover the bowl with a damp kitchen towel.
6. Let the dough rise in a warm place for 1 hour until doubled in size.
7. Drain soaked corn husks and pat dry with paper towels.
8. Place 1/4 cup of dough in the center of each corn husk.
9. Fold the husk sides over the dough, then fold up the bottom.
10. Tie each bundle securely with kitchen twine.
11. Arrange bollos in a steamer basket, leaving space between them.
12. Steam over boiling water for 25 minutes until firm to the touch.
13. Remove from steamer and let cool for 10 minutes before serving.

Buttery and moist with a subtle corn flavor, these bollos have a tender crumb that pairs wonderfully with coffee. Serve them warm with a drizzle of honey or split and filled with scrambled eggs for a hearty breakfast. Their steamed texture stays soft for days when stored properly.

Chorizo Panameño

Ditch the ordinary with this vibrant Chorizo Panameño that brings Panama’s street food flair to your kitchen. This spicy sausage dish delivers bold flavor in under 30 minutes, perfect for weeknight dinners when you crave something different. Get ready to transform simple ingredients into a memorable meal that will have everyone asking for seconds.

Ingredients

– 1 lb fresh Mexican-style chorizo, casings removed (look for coarsely ground pork chorizo)
– 1 large yellow onion, diced (about 1½ cups)
– 2 bell peppers, any color, chopped (red adds nice sweetness)
– 3 garlic cloves, minced
– 2 tbsp olive oil (or any neutral oil)
– 1 tsp smoked paprika
– ½ tsp cumin
– ¼ cup chopped fresh cilantro
– 1 lime, cut into wedges
– Salt to taste (start with ½ tsp)

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add diced onion and cook until translucent, stirring occasionally, about 4-5 minutes.
3. Add chopped bell peppers and cook until slightly softened, about 3 minutes.
4. Push vegetables to one side of the skillet and add chorizo to the empty space.
5. Break up chorizo with a wooden spoon and cook until browned, about 6-8 minutes.
6. Stir in minced garlic and cook until fragrant, about 1 minute.
7. Mix everything together in the skillet until well combined.
8. Sprinkle smoked paprika and cumin over the mixture, stirring to distribute evenly.
9. Reduce heat to medium and simmer for 5 minutes to let flavors meld.
10. Remove from heat and stir in chopped cilantro.
11. Squeeze lime wedges over the chorizo mixture just before serving.
12. Taste and add salt if needed, starting with ½ teaspoon.
Generous portions of this Chorizo Panameño boast a satisfying coarse texture from the crumbled sausage, balanced by sweet peppers and sharp lime. The smoked paprika adds depth while the fresh cilantro brightens each bite. Serve it stuffed in warm tortillas, over rice, or as a hearty topping for nachos—it’s versatile enough for any meal.

Summary

Embark on a delicious journey through Panama’s vibrant cuisine with these 18 recipes perfect for any gathering. We hope these dishes inspire your next meal—give them a try and let us know which ones become your favorites in the comments below! Don’t forget to share the love by pinning this article on Pinterest for fellow food lovers to enjoy.

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.