Panama has both an Atlantic and Pacific coastline. It forms a natural land bridge that connects Central and South America. Low mountains traverse the isthmus, protecting agricultural flatlands. Coastal horticulture and fishing are widespread. Livestock production is significant.

Traditional Panamanian cuisine reflects the influence of its Latin American neighbors, but is primarily a fusion of Afro-Caribbean and indigenous Indian cooking. Panama’s subsistence diet never depended on corn. Game and fish were always sources of protein, and corn was eaten mostly in the form of thick tortillas or maize gruel.

Panamanian food is spicy and flavorful, but not necessarily hot. It relies heavily in garlic, culantro, and onion, but the ubiquitous bottle of hot salsa is never far away. All the cities and towns of Panama have excellent restaurants boasting almost every imaginable cuisine, including Asian, Middle Eastern, and Continental.

Some traditional dishes are:

Chicken, especially aroz con pullo. Every good cook has a favorite recipe.

Ceviche of shellfish or sea bass is popular on both coasts.

A typical Panamanian breakfast consists of tortillas, which are about 1/2-inch thick, deep fried and topped with melted cheese and eggs.

Hojaldras, Panamanian donuts, served with eggs are also popular at breakfast.

Sancho, chicken soup, is probably Panama’s, most popular dish. It is usually flavored with culandro, an herb similar to cilantro.

Tamales are typically made of corn filled with chicken or meat, wrapped in banana leaves and steamed.

A wide variety of tropical fruits grows in Panama. Papayas, mangoes, pineapples, melons, and passion fruit are abundant and delicious.

Caramel flan, the Spanish custard popular around the world, is also popular in Panama.

Pastel Tres Leches, “Three Milk Cake”, highly popular in Puerto Rico, is liked equally well in Panama.

Tropical fruit betides, similar to fruit smoothies, are usually made with papaya, strawberry and pineapple and widely sold from vendor’s carts.

Raspadas, Panamanian snow cones, are purchased from vendors on almost any street corner.

Patacones, fried green plantain cu in rounds, flattened and deep-fried much like tostones in neighboring countries, are highly favored.

Platano Maduro are sweet, ripe plantains cut into long slices and sauteed. They are often served with a sugar, cinnamon and nutmeg sauce.

Yuca is a starchy root used much as we use potatoes in the United States.

Panamanian cuisine might be thought of as a giant tasting smorgasbord, showcasing the food of its neighbors, but with many distinctions that make the food uniquely Panamanian.