Best restaurants and what to eat
Panama
Panama’s cuisine reflects a meeting point of Caribbean, Pacific, indigenous, and Spanish traditions. Corn, rice, plantains, seafood, coconut, and root vegetables shape a food culture that is hearty, tropical, and deeply regional, with especially rich coastal and Afro-Panamanian influences.
A fresh, mild white cheese with a soft springy bite and gentle lactic sweetness. In Panama it is often served with breakfast breads, fried plantains, or hot dishes where it softens without fully melting.
A firm, salty cheese traditionally associated with the isthmus, prized for its savory depth and slightly sharp finish. It is often grated, shaved, or eaten in small amounts alongside breads and corn-based dishes.
A rustic Panamanian sausage from the Azuero region, typically seasoned with garlic, paprika, and local spices. It is juicy, smoky, and robust, well suited to fried breakfasts or rice plates.
A small, savory sausage with a tender texture and peppery aroma, often sold as a snack or street food. Panamanian versions are enjoyed hot from the grill, sometimes tucked into bread or served with spicy sauce.
A classic corn dough specialty steamed in leaves, giving it a moist, dense texture and a clean corn flavor. It is an everyday companion to stews, seafood, and breakfast dishes.
Golden corn fritters with a crisp exterior and tender, sweet-savory center. They are popular at breakfast and as a side dish, especially when served hot and lightly salted.
Panama’s signature cane spirit, clear and lively with a clean, slightly sweet edge. It is traditionally mixed into simple highballs or cocktails and is widely associated with celebration and everyday social drinking.
A well-known Panamanian aged rum with notes of caramel, vanilla, oak, and tropical fruit. It is often sipped neat or used in cocktails, representing the country’s strong sugarcane spirit tradition.
A local rum style associated with Panama’s cane-growing regions, usually smooth, mellow, and lightly sweet. It is enjoyed in cocktails and festive gatherings, especially when paired with citrus or cola.
A popular Panamanian mixed drink combining cane spirit and milk for a creamy, sweet, deceptively strong cocktail. It is typically served chilled and is especially common at parties and celebrations.
A thick, sweet corn beverage flavored with milk, cinnamon, and sometimes vanilla, with a comforting porridge-like body. It is one of Panama’s best-known traditional nonalcoholic drinks and is often served cold.
A refreshing pineapple drink with bright acidity and tropical sweetness. Served chilled, it is a staple accompaniment to home cooking and street meals.
Panama’s emblematic chicken soup, fragrant with culantro, yuca, and root vegetables. It is deeply savory, restorative, and often considered the ultimate home-cooked comfort food.
A celebratory one-pot rice dish colored with achiote and enriched with chicken, peppers, and herbs. The rice is fluffy yet deeply seasoned, making it a centerpiece at family gatherings.
Shredded beef stewed until tender in a tomato-based sauce with peppers and onions. The meat is silky and richly flavored, typically served with rice, plantains, or beans.
Panamanian tamales are typically wrapped in banana leaves, with a masa that is fragrant, soft, and enriched by a savory filling. They are especially associated with holidays and festive meals.
A beloved breakfast plate pairing fried bread with stewed sausage in a savory sauce. It combines crisp, airy dough with rich, homey flavors and is commonly sold in local eateries.
Twice-fried plantains topped with seasoned chicken, often sauce, and sometimes cheese or salad. The contrast of crisp plantain and juicy filling makes it a favorite casual meal.
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