A crossroads on a plate
Panamanian cuisine reflects the country’s role as a crossroads: indigenous roots, Spanish colonial influence, African heritage and Caribbean, Chinese and North American touches all meet on the table.
The staples
- Rice, beans and plantains anchor most meals.
- Corn appears as tortillas, tamales and drinks.
- Fresh seafood from two oceans, plus chicken, beef and pork.
- Root vegetables like yuca and ñame.
Dishes to try
Start with sancocho (the national soup), ceviche, patacones (fried green plantains), hojaldras (fried dough) and arroz con pollo. Wash it down with a chicha (fruit drink).
Where to eat
From roadside fondas serving the daily “comida corriente” to upscale kitchens reinventing tradition, Panama rewards curious eaters. Explore local restaurants in the directory.
Hungry to explore more? Find restaurants, cafés and markets in the Panama Digital Directory.
