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Panamanian Food: 7 Dishes You Can’t Miss

  • Writer: Domingo de Obaldia
    Domingo de Obaldia
  • Jul 12, 2024
  • 2 min read

Updated: Dec 19, 2025

Slowly but surely, Panama has earned its place among the top gastronomic capitals of Latin America, where it´s possible to enjoy food from all over the world. However, to truly experience our authentic tropical flavors, we invite you to try traditional Panamanian food.


The following list includes seven traditional dishes you should not miss while visiting Panama:


HOJALDRA


Stack of golden-brown fried hojaldras on a plate, with a blurred kitchen background, creating a warm and appetizing mood.
Hojaldras

An hojaldra is a delicious and versatile fried bread, one of the most popular Panamanian fried foods. You can eat it plain, savory, sweet, with cheese, with “criolla” sauce, or cinnamon sugar.


SANCOCHO


Pot of Sancocho with vegetables and meat chunks, placed on a wooden table. The soup looks freshly made and appetizing.
Sancocho Panameño

The king of our traditional dishes is, arguably, the Sancocho. The popularity of this tasty soup lies in its simplicity and depth of flavor, achieved with a minimum of ingredients: free-range hen, ñame (a root vegetable), and culantro. It may be found throughout Panama City and is best served alongside a hefty portion of white rice and sweet plantains.


CARIMAÑOLAS


Golden, fried Carimañolas (yuca rolls) on a wooden surface, arranged neatly, evoking a warm, appetizing appearance. Minimal background distraction.
Carimañolas

Carimañolas are a delicious treat more commonly eaten for breakfast, although they can be enjoyed at any time of day. They are a crunchy yuca roll filled with ground beef and deep fried to a golden color.


CHORIZO TABLEÑO


Sausages hanging in a smoky kitchen, suspended on metal hooks. The setting has a rustic, industrial look with a gray stone background.
Chorizo Tableño

A traditional chorizo from Las Tablas in the province of Los Santos is a true local delight. This artisanal smoked pork sausage is still made the traditional way and provides a burst of Panamanian flavor in every bite.


CEVICHE


Cup of ceviche topped with lime slices on a dark wooden table. The seafood is light-colored and diced, evoking a fresh, zesty feel.
Ceviche

Ceviche is one thing you will surely find at most panamanian celebrations. Fish (or other seafood) is “cooked” in a mixture of lime juice, scotch bonnet peppers, onions, and culantro for one or two days, then it is usually served alongside soda crackers, fried plantains, or small wheat cracker baskets. It is a perfect pairing for a cold beer on a warm tropical afternoon.


GUACHO DE RABITO o MARISCOS


Hearty seafood stew in pot, topped with fried onions and greens. Vibrant orange and green colors create a fresh, appetizing look.
Seafood Guacho

“Guacho” is a traditional Panamanian dish that is no longer easy to find. A few restaurants in the city still serve this hearty stew, which combines rice, beans, pork tails, and yuca. This combination results in a truly unique, uncommon dish for people with a hearty appetite. A version of Guacho with seafood is also common in some coastal communities.


BOLLO DE MAIZ NUEVO


Close-up of a corn bollo with a peeled corn husk on a green leaf, revealing warm, golden masa. Wooden background. Warm, rustic mood.
Sweet Corn Bollo

One of the most traditional corn-based preparations in Panama is the classic Bollo. Fresh corn is ground into a batter, wrapped in a corn husk, and then boiled until firm. It is the perfect companion for fresh cheese and coffee.

 
 
 

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