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This collection of 20 Great Panamanian Recipes to Try features many of Panama’s best-known foods, including Sancocho, Ropa Vieja, Arroz con Pollo, Guacho de Mariscos, Mondongo, and Ceviche de Corvina. Panamanian cuisine brings together Indigenous, Spanish, African, and Caribbean influences to create a variety of hearty stews, rice dishes, seafood specialties, fried snacks, and traditional desserts. The Panamanian recipes roundup also includes popular breads, beverages, side dishes, sauces, and desserts that reflect the diversity of Panamanian home cooking.
Many Panamanian recipes rely on ingredients such as rice, chicken, beef, seafood, yuca, corn, coconut, plantains, peppers, and fresh herbs. These ingredients are used to prepare comforting soups, slow-cooked stews, flavorful rice dishes, fried appetizers, and sweet baked treats that are commonly served throughout the country. The Panamanian recipes collection highlights recipes enjoyed for everyday meals, family gatherings, and festive celebrations across Panama.
Whether you are looking to prepare a traditional Panamanian dinner, a fresh seafood dish, or a classic dessert, this Panamanian recipes roundup offers a wide variety of authentic recipes to enjoy at home. From hearty soups and meat dishes to coconut rice, empanadas, hojaldres, and homemade cakes, these Panamanian recipes provide an excellent introduction to the ingredients, cooking traditions, and regional flavors that continue to make Panama’s cuisine unique.
20 Great Panamanian Recipes to Try
1
Panamanian Ropa Vieja Stew
Ropa Vieja is a traditional Panamanian beef stew made by slowly cooking beef until tender enough to be shredded, then simmering it with tomatoes, onions, bell peppers, garlic, and seasonings. The name means old clothes in Spanish, referring to the shredded appearance of the beef. In Panama, the stew is commonly served with white rice, fried plantains, or beans, making it a hearty everyday meal. Although found throughout Latin America, the Panamanian version reflects local seasoning preferences and cooking traditions. Its tender beef and rich tomato-based sauce have made Ropa Vieja a favorite family dish.
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2
Panamanian Fruitcake
Panamanian Fruitcake is a rich cake filled with dried fruits, raisins, candied fruit, and warm spices that is especially popular during the Christmas season. Many recipes soak the fruit in rum or other spirits before baking, giving the finished cake additional depth of flavor. Once baked, the cake develops a dense texture that improves after resting for several days. Panamanian Fruitcake is commonly served during holiday gatherings alongside coffee or traditional seasonal drinks. Its festive ingredients and long shelf life have made it a cherished part of Christmas celebrations throughout Panama.
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3
Panamanian Ceviche de Corvina
Ceviche de Corvina is one of Panama's signature seafood dishes, prepared with fresh corvina, a white sea bass commonly found in Pacific waters. The fish is marinated in lime juice and combined with onions, cilantro, and peppers, allowing the citrus to firm the fish while preserving its delicate flavor. Ceviche de Corvina is widely sold in seafood markets, restaurants, and roadside stands throughout Panama. It is often served chilled with crackers or plantain chips as an appetizer or light meal. Its fresh ingredients and coastal heritage have made it one of Panama's best-known traditional recipes.
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4
Panamanian Yucca Fries
Panamanian Yucca Fries are made from cassava root that is boiled until tender before being cut into strips and fried until crisp on the outside. The frying process creates a crunchy exterior while the inside remains soft and fluffy. Yucca fries are commonly served as a side dish with grilled meats, seafood, fried chicken, or dipping sauces. They are a popular alternative to potato fries and appear on menus throughout Panama. Their crisp texture and mild flavor have made Yucca Fries a favorite accompaniment to many traditional Panamanian meals.
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5
Panamanian Hot Sauce
Panamanian Hot Sauce is traditionally made with ají chombo, a fiery pepper closely related to the Scotch bonnet, combined with vinegar, mustard, onions, garlic, and spices. The sauce reflects the strong Afro-Caribbean influence on Panama's Caribbean coast and is commonly referred to as Ají Chombo or Chombo Picante. It is served alongside grilled meats, seafood, rice dishes, soups, and fried foods throughout the country. Numerous family and restaurant recipes exist, each with its own balance of heat and acidity. Its bold flavor and widespread use have made Panamanian Hot Sauce one of the country's most recognizable condiments.
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6
Panamanian Mondongo
Mondongo is a traditional Panamanian tripe stew prepared by slowly simmering beef tripe with onions, peppers, tomatoes, garlic, and a blend of herbs and spices until the meat becomes tender. Many recipes also include vegetables such as carrots, potatoes, or yuca, creating a hearty, flavorful meal. The long cooking time allows the broth to develop a rich taste while softening the tripe. Mondongo is commonly served with white rice or crusty bread and is enjoyed throughout Panama as a comforting family dish. Its deep flavor and slow-cooked preparation have made Mondongo a respected classic of Panamanian cuisine.
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7
Panamanian Sancocho
Sancocho is Panama's national soup and is traditionally made with free-range chicken, ñame (yam), onions, garlic, oregano, and cilantro simmered into a clear, flavorful broth. Unlike richer stews found elsewhere in Latin America, Panamanian Sancocho is known for its simple ingredient list and clean, comforting flavor. It is commonly served with white rice, which may be eaten alongside the soup or stirred directly into the broth. Sancocho is a favorite for family meals, celebrations, and gatherings throughout Panama. Its nourishing qualities and cultural importance have made it one of the country's most iconic traditional dishes.
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8
Panamanian Empanadas
Panamanian Empanadas are stuffed pastries made with either corn- or wheat-based dough and filled with ingredients such as seasoned beef, chicken, cheese, seafood, or vegetables. They are typically fried until golden, creating a crisp exterior with a warm, savory filling. Corn empanadas are especially common in Panama and are often enjoyed for breakfast, as a snack, or as street food. Sweet fillings such as fruit preserves or dulce de leche are also found in some regional variations. Their portability and wide variety of fillings have made Panamanian Empanadas a favorite throughout the country.
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9
Panamanian Pork Stew
Panamanian Pork Stew is a hearty slow-cooked dish made by simmering pork with onions, garlic, tomatoes, root vegetables, and tropical ingredients until the meat becomes tender and the broth develops a rich flavor. Traditional Panamanian versions often include vegetables such as yuca, ñame, sweet potato, plantain, or chayote rather than relying on thickened sauces. The stew is commonly served with white rice or fresh bread and reflects Panama's emphasis on fresh local produce and slow cooking. Its satisfying combination of pork and vegetables has made Panamanian Pork Stew a comforting family meal enjoyed throughout the country.
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10
Panamanian Lengua Guisada
Lengua Guisada is a traditional Panamanian dish made by slowly braising beef tongue until tender before simmering it in a tomato-based sauce with onions, bell peppers, garlic, and herbs. The long cooking process gives the meat a smooth, tender texture while allowing it to absorb the flavors of the savory sauce. Lengua Guisada is commonly served with white rice, mashed potatoes, or yuca, making it a filling family meal. Although it requires patience to prepare, it remains a respected traditional recipe that reflects Panama's long history of slow-cooked comfort foods.
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11
Panamanian Seafood Stew
Panamanian Seafood Stew is a hearty coastal dish prepared with a variety of fresh seafood such as fish, shrimp, squid, mussels, and clams simmered in a flavorful broth with tomatoes, onions, bell peppers, garlic, cilantro, and local seasonings. Regional versions may also include coconut milk, especially along Panama's Caribbean coast, adding richness to the broth. The stew is commonly served with white rice, fried plantains, or crusty bread to soak up the flavorful liquid. Its use of fresh seafood reflects Panama's access to both the Pacific Ocean and Caribbean Sea, making it a popular meal in coastal communities.
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12
Panama Canal Dessert
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13
Panamanian Arroz Con Pollo
Arroz Con Pollo is one of Panama's best-known traditional dishes, combining rice with chicken, vegetables, herbs, and achiote for its characteristic golden color. The chicken is cooked with onions, peppers, garlic, and seasonings before the rice is added, allowing it to absorb the flavorful cooking liquid. Peas, olives, and capers are commonly included, although recipes vary by region and family tradition. Arroz Con Pollo is frequently served at birthdays, holidays, weddings, and other celebrations throughout Panama. Its colorful appearance and satisfying combination of rice and chicken have made it a centerpiece of Panamanian family gatherings.
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14
Panamanian Chicheme
Chicheme is a traditional Panamanian beverage made from cracked corn slowly cooked with milk, sugar, cinnamon, and vanilla until thick and creamy. It is served well chilled and is especially associated with the province of Coclé, where it is considered a regional specialty. The cooked corn gives the drink a pleasantly chewy texture that distinguishes it from other milk-based beverages. Chicheme is commonly sold by roadside vendors, markets, and festivals throughout Panama. Its creamy consistency and sweet cinnamon flavor have made it one of the country's most popular traditional drinks.
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15
Panamanian Arroz con Guandú y Coco
Arroz con Guandú y Coco is a traditional Panamanian rice dish prepared with pigeon peas (guandú), coconut milk, and rice cooked together until tender. The coconut milk gives the rice a rich, creamy flavor while the pigeon peas add texture and protein. This dish is especially popular along Panama's Caribbean coast, where coconut is widely used in local cooking. Arroz con Guandú y Coco is commonly served with roasted meats, seafood, or holiday meals, particularly during Christmas celebrations. Its combination of coconut and pigeon peas has made it one of Panama's most recognizable traditional rice dishes.
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16
Panamanian Bistec Picado
Bistec Picado is a Panamanian chopped steak dish made with small pieces of beef cooked with onions, bell peppers, tomatoes, garlic, and seasonings. The beef is simmered until tender while the vegetables create a savory sauce around the meat. It is commonly served with white rice, beans, fried plantains, or tortillas, making it a filling everyday meal. Bistec Picado is popular in home cooking and fondas throughout Panama because it uses familiar ingredients and simple preparation. Its tender beef and rich vegetable sauce have made it a common comfort food across the country.
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17
Panamanian Guacho de Mariscos
Guacho de Mariscos is a Panamanian seafood rice stew made with rice cooked in a seasoned broth until thick and creamy. Shrimp, fish, squid, clams, or mussels may be added, depending on the region and available seafood. The rice absorbs the seafood broth while onions, peppers, garlic, cilantro, and spices add flavor. Guacho has a softer, wetter texture than regular rice dishes and is served as a main meal. Guacho de Mariscos is especially popular in coastal areas of Panama, where fresh seafood is readily available.
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18
Panamanian Hojaldres
Hojaldres are traditional Panamanian fried dough pieces commonly served for breakfast. The dough is rolled or stretched, then fried until puffed and golden with crisp edges and a soft center. Hojaldres are often eaten with cheese, eggs, sausage, beans, or coffee, and they may also be served with sweet toppings such as sugar or syrup. They are found in homes, cafés, and breakfast spots throughout Panama. Their simple ingredients and quick frying method have made Hojaldres one of the country's most familiar morning foods.
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19
Panamanian Rum Cake
Panamanian Rum Cake is a rich dessert made with cake batter flavored with rum and often finished with a rum syrup or glaze after baking. Panama has a long association with sugarcane and rum production, making rum a common ingredient in festive desserts. The cake is usually moist, dense, and served during holidays, birthdays, and family celebrations. Some versions include nuts, dried fruit, or warm spices, depending on the recipe. Its strong rum flavor and soft texture have made Panamanian Rum Cake a popular special-occasion dessert.
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20
Panamanian Carimañola
Carimañola is a traditional Panamanian fritter made from mashed yuca filled with seasoned ground meat, chicken, or cheese before being shaped and fried until golden. The yuca dough becomes crisp on the outside while remaining soft inside, creating a contrast with the savory filling. Carimañolas are commonly served for breakfast, as snacks, or as street food throughout Panama. They are often paired with hot sauce or fresh accompaniments. Their portable shape, filling center, and use of cassava have made Carimañolas one of Panama's most recognized traditional fried foods.
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Laurel Rodgers is a recipe collector and co-founder of World Travel Recipes. Since 2014, she and John Rodgers have traveled to 165 of the 195 countries, gathering over 5,000 recipes directly from local cooks, markets, and small restaurants. Laurel participates in cooking classes, works with host families, and documents recipes as they are prepared. She manages recipe organization and ensures each recipe is written so it can be followed in a real home kitchen.
Recipes are gathered in person and written for real-world cooking conditions.
Recipes are gathered in person and written for real-world cooking conditions.
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3 comments
I cant believe they didnt include the recipe for Panamanian tamales! Its a classic dish that deserves a spot on the list. Who else agrees that tamales should be on there?
I cant believe they didnt include the Panamanian tamales recipe in the list! Thats like a staple dish here. I mean, fruitcake is nice and all, but tamales are where its at!
I cant believe they included Panamanian Fruitcake in the top 20 recipes to try! Seriously, who even likes fruitcake? I would have swapped it out for something more exciting like Panamanian ceviche.
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