If you’re heading to Panama, here’s my top tip: EAT. One of the best things to do in Panama is diving into the local food scene. It has become a rising star among Latin America’s culinary capitals, offering everything from Brazilian BBQ to Japanese sushi.
But to truly capture the soul of this destination, you’ve just got to try the local flavors. And, I’ve put together a list of the most popular foods to add to your Panama bucket list.
Traditional Panamanian Dishes
1. Sancocho
Sancocho—also known as sancocho de patio (yard stew)—is hands down the ultimate comfort food in Panama and might just be the reigning king of traditional dishes. This simple yet flavorful chicken broth is packed with yams, yuca, corn, veggies, and a bold punch of cilantro.
Locals swear it has magical healing powers—apparently, one bowl can cure even the worst hangover and put you right back on your feet. That’s quite a claim!
It’s traditionally served with a big mound of white rice, which isn’t cooked in the stew like its cousin, guacho. Instead, you spoon it in afterward, mix it all together, and dig in.
2. Hojaldres
Meet hojaldres—the fried dough dreams are made of. Think of them as doughnuts without the hole, but somehow even more delicious. Whether you eat them plain, sprinkled with sugar, or topped with cheese, these little golden beauties are a breakfast staple in Panama.
You’ll find them at restaurants and street vendors, and trust me, once you try one, you’ll want to keep eating until your pants start protesting.
With Spanish roots and Arab influence, hojaldres are a beloved part of Panamanian cuisine. Traditionally made with wheat flour, sugar, and baking powder, they can be enjoyed sweet or savory—paired with ham, eggs, or queso, or drizzled with criolla sauce. We were served them for breakfast while on a Panama City tour!
3. Gaucho
Guacho is the kind of dish that is perfect for those rare rainy days in Panama (though locals don’t let the tropical heat stop them from enjoying it hot year-round!). This thick, hearty stew is packed with rice, yams, yucca, and mixed vegetables, often featuring seafood as the star ingredient. If seafood isn’t your thing, you can also find guacho made with beef or pork tails.
Traditionally served in a totuma (a deep bowl made from a calabash shell), guacho is a humble yet flavorful dish that Panamanians call “arroz asopado,” or soupy rice. While it’s becoming harder to find in the city, a few restaurants still serve it.
And with four delicious varieties to choose from—guacho de pollo criollo (Creole chicken), guacho de frijoles chiricanos y guandú (beans and pigeon peas), guacho de mariscos (seafood), and guacho de rabito de cerdo (pork tail)—you’ll have plenty of reasons to grab a spoon and dig in!
4. Carimañolas
Can you picture a crispy, golden shell made of yuca dough, and just as you sink your teeth in, BAM—cheese or juicy ground meat filling? That’s a carimañola, one of Panama’s best street snacks, and yes, it’s as delicious as it sounds. These little bites of joy are crunchy on the outside, soft on the inside, and totally addictive.
You’ll find them fresh out of the fryer at bakeries and food stalls across Panama, usually in the morning (because why not start your day with something deep-fried?). Whether it’s filled with cheese, chicken, or beef, it’s nearly impossible to stop at just one.
5. Ceviche
Ceviche is raw seafood marinated in lime juice with onions, cilantro, and possibly a kick from scotch bonnet peppers. It’s a go-to snack at festivals, family gatherings, and any warm afternoon—perfect alongside crackers, fried plantains, or even a cold beer. You’ll find locals enjoying it pretty much everywhere!
PS: If you’re visiting Panama City, make sure to swing by the Mercado de Mariscos (Seafood Market). It’s seafood heaven! Fishermen bring in their catch daily, meaning the ceviche you get here is as fresh as it gets. You can grab a ceviche cocktail for around $3!
And if you’re a foodie, check out my favorite restaurants in Panama City.
6. Ropa Vieja
This one’s for all my fellow meat lovers! Ropa Vieja literally translates to “old clothes” — because the shredded beef in the dish looks like a pile of rags. But don’t let the name fool you. It’s rich, savory, and seasoned with tomatoes, bell peppers, onions, and spices.
Typically served with rice cooked in coconut milk for a slightly sweet, creamy finish, it’s also paired with crispy patacones (deep-fried green plantains) — a staple side in Panama. You’ll find it at fondas (those cute little food stands) all over the country, and I guarantee you’ll be coming back for seconds.
7. Arroz con Pollo
Arroz con Pollo (chicken with rice) is the life of the party in Panama — showing up at every celebration, family gathering, and even lazy Sunday lunch. What’s the secret to its charm? The rice soaks up all the flavors from the chicken, veggies, and annatto, giving it that gorgeous yellow hue. Every family has their own spin on it, but the result is always the same: pure comfort on a plate.
8. Patacones
If you like fries, you’ll love patacones. These are crispy, twice-fried green plantains that are as addictive as they sound. Panamanians serve them with just about everything — as a side dish, a snack, or even a base for appetizers.You’ll find them everywhere—from roadside stalls to swanky restaurants. Go ahead, try them… but don’t say I didn’t warn you when you get hooked!
9. Tamales Panameños
Forget everything you think you know about tamales because Panama puts its own delicious spin on them! Wrapped in plantain leaves and filled with corn dough, chicken, or pork, these tamales get steamed to perfection, soaking up that subtle, earthy flavor from the leaves. They’re a little gift for your taste buds, especially popular during the holidays.
Similar to Guatemalan tamales, Panama’s version sometimes kicks things up with bell peppers, hen, tomatoes, and capers. You’ll spot these beauties at markets year-round, but trust me, they taste even better when shared with friends and family.
10. Chicheme
Need a little pick-me-up? Chicheme is like dessert in a glass—creamy, sweet, and oh-so-comforting. Made with boiled corn, milk, sugar, and a dash of cinnamon (sometimes vanilla), this traditional Panamanian drink is best enjoyed cold, especially on a hot day. It’s a festival favorite, particularly in the Chiriquí province and towns like La Chorrera, where it’s practically a local treasure.
If you are a foodie and heading to Panama City, don’t miss my picks for the Best Restaurants in Panama City!
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