Welcome to Panama’s Culinary Guide where every bite tells a story of flavor, history, and connection. From the bustle of Panama City’s fish markets to the slow rhythm of rural fondas, Panama’s food culture reflects the heart of the nation itself.
Here, centuries of Spanish, Afro-Caribbean, and Indigenous influences blend to create a cuisine that’s as diverse as the country’s landscapes. Imagine tender chicken simmering in culantro-scented broth, fried yuca pockets stuffed with spiced beef, or seafood ceviche bright with lime and onion.
Panama’s cuisine isn’t just food it’s identity. Whether you’re strolling through Casco Viejo with a hojaldre in hand or savoring coffee in Boquete’s misty hills, every flavor connects you to Panama’s past and its modern spirit.
The Essence of Panamanian Cuisine
What makes Panamanian cuisine truly special is its harmonious blend of simplicity and bold flavor. As the historic “Bridge of the Americas,” Panama became a meeting point for global cultures and trade routes and that legacy lives on in its food.
From humble ingredients like rice, beans, yuca, and plantains to rich stews and vibrant seafood dishes, Panamanian food celebrates both resourcefulness and creativity. Each region adds its own twist, coastal towns embrace coconut and seafood, while the highlands feature fresh produce and coffee.
Meals are often communal, meant to be shared with family and friends. Food in Panama isn’t just sustenance, it’s a celebration of connection.
Top 7 Must-Try Panamanian Dishes
Sancocho – Panama’s National Soup
A warm bowl of Sancocho is the heart of every Panamanian kitchen. This beloved national dish is a simple yet soulful chicken soup simmered with yuca, corn, plantains, and culantro, an aromatic herb unique to Latin America. Locals swear by it as a cure for everything, from hangovers to heartbreak. It’s especially comforting on rainy afternoons in the countryside.
Where to Try: Visit a traditional “fonda” in the Azuero Peninsula or grab a bowl at El Trapiche in Panama City.
Highlights:
Made with free-range chicken, root vegetables, and culantro
Light yet deeply flavorful
Considered Panama’s unofficial comfort food
Arroz con Pollo – The Celebration Classic
Arroz con Pollo, literally “rice with chicken” is the dish of celebration in Panama. Cooked with rice, vegetables, saffron, and local spices, it brings families together during holidays and festivals. Its vibrant yellow color, often achieved with achiote, symbolizes joy. The aroma alone feels like home.
Where to Try: Almost every Panamanian household has its own recipe, but restaurants like Donde José elevate it into fine dining artistry.
Highlights:
One-pot comfort dish perfect for any occasion
Uses local vegetables, peppers, and herbs
Often served with fried plantains or salad
Ceviche – Coastal Freshness in Every Bite
Panama’s coastal geography makes ceviche a national favorite. Fresh fish, typically corvina (sea bass), is marinated in lime juice, onions, cilantro, and peppers. The result? A refreshing, tangy explosion of flavor. It’s the ideal snack on a hot day, often served in small cups at seafood markets.
Where to Try: Head to Mercado de Mariscos (Fish Market) in Panama City for the freshest ceviche with ocean views.
Highlights:
Uses raw fish “cooked” in citrus juice
Variations include shrimp, octopus, or mixed seafood
A staple for coastal locals and visitors alike
CarimaNolas – Yuca Fritters with a Twist
Crunchy on the outside and soft within, carimaNolas are fried yuca rolls filled with savory beef, cheese, or chicken. A popular breakfast or street snack, they’re the Panamanian version of comfort food on the go. Their golden crust and tender filling make them addictive and perfect with a cup of strong coffee.
Where to Try: Found at roadside stalls, bakeries, or morning markets throughout Panama City and Colón.
Highlights:
Yuca (cassava) dough stuffed and fried
Served with spicy dipping sauces
Reflects the Afro-Caribbean influence on local cuisine
Tamales Panameños – Wrapped in Tradition
Panama’s tamales differ from their Mexican cousins they’re larger, moister, and wrapped in banana leaves instead of corn husks. The filling blends seasoned pork or chicken, vegetables, and masa (corn dough). These hearty parcels are tied with string and steamed slowly, releasing an irresistible aroma.
Where to Try: Enjoy them during Christmas in local homes or order them fresh from family-run stalls.
Highlights:
Holiday staple symbolizing family unity
Moist texture from banana leaf wrapping
Filled with pork, chicken, olives, and peppers
Rondon – Afro-Caribbean Heritage in a Bowl
Rondon is a rich seafood stew that embodies the Afro-Caribbean heritage of Panama’s Caribbean coast. Its name comes from “run down,” meaning to boil everything down in coconut milk until creamy perfection. Lobster, crab, and fish are simmered with yams, plantains, and aromatic spices creating a dish that’s comforting and celebratory.
Where to Try: Visit Bocas del Toro, where local cooks prepare rondon during festivals and family gatherings.
Highlights:
Deep Caribbean roots and African culinary history
Cooked with coconut milk, seafood, and spices
Best enjoyed seaside with friends
Hojaldres – Fried Bread Bliss
Start your morning the Panamanian way with hojaldres, crispy, golden fried bread often paired with cheese, eggs, or sausages. It’s light, fluffy, and slightly salty, making it a breakfast staple. Locals often say no day starts right without an hojaldre and coffee.
Where to Try: Find them in every café, bakery, and fonda across the country, especially in small towns.
Highlights:
Simple dough fried until puffed and golden
Usually served with coffee or “salchichas guisadas” (stewed sausages)
The perfect comfort breakfast
Tips for Food Travelers
Exploring Panama through its food is an adventure for every sense from sizzling street stalls to elegant waterfront dining. To make the most of your culinary journey, a few insider tips can help you eat like a local and experience the country’s flavors safely and authentically.
Where to Eat: Head to fondas (local eateries) for hearty, home-cooked meals at affordable prices. Explore local markets like Mercado de Mariscos in Panama City for fresh ceviche, or treat yourself to fine dining at top restaurants such as Maito and Donde José.
Ordering Like a Local: Ask for the menu del día a daily combo meal featuring rice, beans, plantains, salad, and your choice of meat or fish. It’s the best way to taste authentic local cooking at a fair price.
Food Tours: Join guided tours in Casco Viejo or Boquete to sample regional dishes and even take part in traditional cooking classes with local chefs.
Hygiene and Safety: Eat where locals eat busy stalls mean fresh food turnover. Always carry bottled water and avoid uncooked street foods unless you trust the source.
Dietary Notes: Vegetarian and vegan options are available in major cities, though limited in rural areas. Inform your hosts or guides in advance to ensure suitable options.
Panama’s cuisine is more than a collection of flavors it’s a living story of culture, history, and connection. Every dish reflects the country’s rich blend of influences, from Indigenous roots to Spanish and Caribbean traditions. Whether you’re enjoying street-side empanadas or savoring a chef’s creative twist on sancocho, Panama invites you to taste its soul through food.
From the mountains of Chiriquí to the coasts of Bocas del Toro, each meal offers a glimpse into the nation’s warm, diverse spirit. With Travelfika, you can uncover Panama’s culinary treasures through expertly curated itineraries that blend local dining, cultural immersion, and authentic flavors. For travelers, Panama isn’t just a destination it’s a culinary journey worth every bite.
