What to Eat in Panama: 10 Dishes and Drinks That Tell the Country’s Story

Panama sits between two oceans and two continents, and its kitchen shows it. Here is a tasting tour of the flavors that define the country.

You can learn a lot about a place by sitting at its table. In Panama, the table is a meeting point. Indigenous ingredients such as corn and yuca share the plate with Spanish techniques, African traditions and the flavors of the Caribbean. Add fresh seafood from two coasts and fruit from the tropics, and you get a cuisine that is humble, comforting and full of character.

Here are ten dishes and drinks to look for, and the stories that come with them.

1. Sancocho

If Panama had an official comfort food, it would be sancocho. This hearty chicken soup is made with root vegetables such as ñame (a type of yam), corn and a generous amount of culantro, an herb with a stronger flavor than cilantro and a staple of the Panamanian kitchen. It is typically served with white rice on the side.

Sancocho is the dish families make for Sunday lunches, for sick relatives and for the morning after a big party. Many Panamanians will tell you it can fix almost anything.

2. Patacones

Green plantains are sliced, fried, flattened and fried again until they are crisp and golden. The result is patacones, a salty, crunchy side dish that goes with almost everything: fish, stews, ceviche or simply a bit of cheese. You will find them at roadside stands, in restaurants and at family gatherings alike.

3. Hojaldras

For breakfast, try hojaldras, a fried dough that puffs up as it cooks. They are often eaten warm, sometimes sprinkled with sugar or served with cheese, eggs or a cup of coffee. If you are ever on a road trip in Panama, look for a roadside stall with a pan of oil and a line of hungry people. That is your sign.

4. Carimañolas

These torpedo-shaped fritters are made of a mashed yuca dough wrapped around a savory filling, commonly seasoned meat, and then fried. The outside is crisp, the inside is soft and the filling is rich. They are a popular snack and a classic of Panamanian street food.

5. Ceviche

With coasts on both the Pacific and the Caribbean, Panama has seafood on its side. Ceviche is a favorite: raw fish, often sea bass, marinated in lime juice with onion, herbs and chili, then served cold. In Panama City, the seafood market is a popular spot to taste it, served in little cups with crackers or patacones on the side.

If you like heat, ask about the local hot sauce. Panamanian kitchens often use ají chombo, a fiery pepper, in sauces served alongside meals.

6. Arroz con Coco

On the Caribbean side of the country, coconut is everywhere. Rice cooked in coconut milk is a classic dish of the coast, often served with fish, seafood or stewed meat. It reflects the Afro-Caribbean heritage of the region, and it is a flavor that feels instantly like the beach.

7. Tamales Panameños

Panamanian tamales are made of a soft corn dough filled with chicken or pork and seasonings, wrapped in banana leaves and boiled. They are a favorite during the holiday season and at family celebrations, and a good tamal is considered a sign of a good cook. The banana leaf gives them a subtle aroma that you do not forget.

8. Chicheme

Time for something to drink. Chicheme is a traditional beverage made from ground corn, milk, sugar, cinnamon and vanilla. It is thick, sweet and refreshing, and it is often served cold. It has roots in Indigenous traditions, and it is a nostalgic taste of childhood for many Panamanians.

9. Raspao

On a hot day, nothing beats a raspao, a cup of shaved ice topped with fruit syrup and often a drizzle of sweetened condensed milk. Vendors scrape the ice from a big block, and you pick your flavor. It is simple, cheap and delicious, and part of the street scene in cities and towns across Panama.

10. Panamanian Coffee

Finish your meal with a cup of coffee. The highlands around Boquete, in the west of the country, have cool temperatures, volcanic soil and rain that are ideal for growing coffee. Panama has become internationally famous for Geisha coffee, a variety that has fetched some of the highest prices in the world at specialty auctions. You do not need to pay auction prices to enjoy it: many cafes in Panama serve excellent local coffee at reasonable prices, and a visit to a coffee farm in the highlands is an experience in itself.

A Food Culture Shaped by Many Hands

What stands out about Panamanian food is how well it reflects the country’s history. Panama has always been a crossroads, with ships, traders and travelers passing through for centuries. Indigenous peoples brought corn, yuca and plantain. Spanish settlers added techniques and ingredients. African traditions shaped stews, frying and the use of coconut. Later waves of migrants from the Caribbean, Asia and elsewhere added even more flavors.

The result is a cuisine without pretension, built around fresh ingredients, big flavors and sharing. The most important ingredient may be hospitality: Panamanians love to feed guests.

Tips for Eating Your Way Through Panama

• Eat where the locals eat. A busy small restaurant with a short menu is usually a good sign.
• Try the daily special. Many places offer a fixed lunch with a main dish, rice, beans or salad at a good price.
• Be curious about drinks. Fresh fruit juices, chicheme and local coffee are worth tasting.
• Mind the heat. If you are sensitive to spicy food, ask about the hot sauce before you add it.
• Ask for recommendations. Panamanians are friendly and proud of their food, and they will happily tell you what you should not miss.

Take the Flavors Home

The best souvenirs of any trip are the ones that bring back a feeling. A bag of Panamanian coffee, a recipe learned from a local cook or a colorful piece of art that reminds you of a place can all do that. Each one turns a memory into something you can enjoy every day.