Ready to spice up your kitchen routine? Panama’s vibrant cuisine offers a passport to flavor-packed adventures without leaving home. From zesty ceviche to hearty sancocho, these 28 exotic recipes bring tropical flair to your table. Whether you’re craving quick weeknight dinners or weekend feasts, get ready to ignite your gourmet curiosity—let’s dive into these delicious Panamanian treasures!
Ropa Vieja with Smoky Plantains
Venturing into Cuban comfort food? You’ve got to try this hearty, flavorful ropa vieja paired with sweet-smoky plantains. It’s a cozy, one-pot wonder that’s perfect for a relaxed weekend dinner.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
– 2 lbs flank steak
– 2 tbsp olive oil
– 1 large yellow onion, thinly sliced
– 1 green bell pepper, thinly sliced
– 1 red bell pepper, thinly sliced
– 4 cloves garlic, minced
– 1 (14.5 oz) can diced tomatoes
– 1/2 cup dry white wine
– 1/4 cup tomato paste
– 1 cup beef broth
– 1 tsp ground cumin
– 1 tsp dried oregano
– 2 bay leaves
– 1 tbsp white vinegar
– Salt to taste
– 2 ripe plantains
– 2 tbsp vegetable oil
– 1/2 tsp smoked paprika
Instructions
1. Season the flank steak generously with salt on all sides.
2. Heat 1 tbsp olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
3. Sear the steak for 4-5 minutes per side until deeply browned, then transfer to a plate.
4. Add the remaining 1 tbsp olive oil to the pot and reduce heat to medium.
5. Sauté the sliced onion and bell peppers for 8-10 minutes until softened.
6. Stir in the minced garlic and cook for 1 minute until fragrant.
7. Pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom for 1 minute.
8. Add the diced tomatoes, tomato paste, beef broth, cumin, oregano, bay leaves, and white vinegar, stirring to combine.
9. Return the seared steak to the pot, nestling it into the sauce.
10. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 2 hours until the steak is fork-tender.
11. While the steak cooks, peel the plantains and slice them diagonally into 1/2-inch thick pieces.
12. Heat vegetable oil in a skillet over medium heat until it reaches 350°F.
13. Fry the plantain slices for 2-3 minutes per side until golden brown and caramelized.
14. Transfer the fried plantains to a paper towel-lined plate and immediately sprinkle with smoked paprika.
15. After 2 hours, remove the cooked steak from the pot and shred it using two forks.
16. Return the shredded beef to the pot and simmer uncovered for 10 minutes to thicken the sauce.
17. Discard the bay leaves and adjust seasoning with salt if needed.
Just imagine pulling apart that tender, saucy beef—it’s rich with tomato and spice, perfectly balanced by the sweet, smoky plantains. Serve it over rice for a complete meal, or stuff it into warm tortillas for a fun twist.
Panamanian Chicken in Coconut Sauce
Now, imagine a dish that’s both comforting and exciting—Panamanian chicken in coconut sauce brings tender chicken simmered in a creamy, aromatic sauce that’s perfect for a cozy dinner. You’ll love how the coconut milk and spices create a rich, slightly sweet flavor that pairs beautifully with rice or plantains. It’s a simple one-pot meal that feels like a warm hug from the tropics.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 lbs boneless, skinless chicken thighs
– 1 tbsp vegetable oil
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 1 red bell pepper, sliced
– 1 tsp ground cumin
– 1 tsp dried oregano
– 1/2 tsp smoked paprika
– 1/4 tsp black pepper
– 1/2 tsp salt
– 1 (13.5 oz) can coconut milk
– 1 cup chicken broth
– 2 tbsp fresh cilantro, chopped
– 1 tbsp lime juice
Instructions
1. Heat 1 tbsp vegetable oil in a large pot or Dutch oven over medium-high heat until shimmering, about 2 minutes.
2. Pat 2 lbs boneless, skinless chicken thighs dry with paper towels and add them to the pot in a single layer, cooking for 5–6 minutes per side until golden brown; remove and set aside on a plate.
3. Add 1 medium chopped onion to the pot and cook for 4–5 minutes, stirring occasionally, until softened and translucent.
4. Stir in 3 cloves minced garlic, 1 sliced red bell pepper, 1 tsp ground cumin, 1 tsp dried oregano, 1/2 tsp smoked paprika, 1/4 tsp black pepper, and 1/2 tsp salt, cooking for 1–2 minutes until fragrant.
5. Pour in 1 (13.5 oz) can coconut milk and 1 cup chicken broth, scraping the bottom of the pot to release any browned bits for extra flavor.
6. Return the browned chicken thighs to the pot, nestling them into the sauce, and bring to a gentle simmer.
7. Reduce heat to low, cover the pot, and simmer for 30 minutes, stirring halfway through, until the chicken is tender and cooked through to 165°F internally.
8. Remove the pot from heat and stir in 2 tbsp chopped fresh cilantro and 1 tbsp lime juice just before serving.
9. Plate the chicken and sauce over rice or with plantains, garnishing with extra cilantro if desired.
Perfectly tender chicken soaks up that creamy coconut sauce, offering a silky texture with hints of smokiness from the paprika. Serve it over fluffy rice to catch every drop of sauce, or try it with fried plantains for a sweet contrast that makes this dish a standout weeknight treat.
Carimanolas Filled with Spicy Beef
Brace yourself for a flavor explosion that’s about to become your new favorite snack. These Carimanolas are crispy, golden yuca fritters stuffed with a spicy, savory beef filling—perfect for game day, parties, or just treating yourself. You’ll love how the creamy yuca dough contrasts with that kick of heat inside.
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 25 minutes
Ingredients
– 2 cups peeled and chopped yuca
– 1/2 cup water
– 1/2 tsp salt
– 1 tbsp vegetable oil
– 1/2 lb ground beef (80% lean)
– 1/4 cup finely chopped onion
– 1 clove garlic, minced
– 1/2 tsp ground cumin
– 1/4 tsp cayenne pepper
– 1/4 cup tomato sauce
– 1 cup vegetable oil for frying
Instructions
1. Place the yuca, water, and salt in a medium saucepan over high heat. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 15 minutes until the yuca is fork-tender.
2. Drain the yuca and transfer it to a large bowl. Mash it with a fork or potato masher until smooth and lump-free. Let it cool to room temperature, about 10 minutes.
3. Heat 1 tbsp vegetable oil in a skillet over medium-high heat. Add the ground beef and cook for 5 minutes, breaking it up with a spoon until browned and crumbly.
4. Add the onion and garlic to the skillet and cook for 3 minutes, stirring frequently, until the onion is translucent.
5. Stir in the cumin, cayenne pepper, and tomato sauce. Cook for 2 minutes, then remove from heat and let the filling cool completely.
6. Divide the yuca dough into 8 equal portions. Flatten each portion into a 3-inch circle on a lightly oiled surface.
7. Place 1 tbsp of the beef filling in the center of each yuca circle. Fold the edges over to enclose the filling, pinching to seal tightly into an oval shape.
8. Heat 1 cup vegetable oil in a deep skillet to 350°F. Fry the carimanolas in batches for 3-4 minutes per side until golden brown and crispy.
9. Transfer the fried carimanolas to a paper towel-lined plate to drain excess oil.
Crunchy on the outside and bursting with spicy beef inside, these carimanolas offer a satisfying texture contrast. Serve them warm with a side of tangy salsa or creamy avocado dip for an extra layer of flavor that’ll have everyone asking for the recipe.
Sancocho with Tropical Vegetables
Let’s be real—some days you just crave a big, comforting bowl of something hearty. This Sancocho with Tropical Vegetables is exactly that: a soul-warming stew packed with vibrant veggies and tender meat, all simmered in a fragrant broth. It’s like a hug in a bowl, perfect for when you need a cozy meal that’s still full of fresh flavor.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 90 minutes
Ingredients
– 2 tbsp olive oil
– 1.5 lbs beef chuck, cut into 1-inch cubes
– 1 large yellow onion, diced
– 4 cloves garlic, minced
– 1 green bell pepper, diced
– 2 ears corn, cut into 2-inch rounds
– 2 plantains, peeled and sliced into 1-inch pieces
– 1 large yuca (cassava), peeled and cut into 1-inch chunks
– 1 large sweet potato, peeled and cut into 1-inch chunks
– 8 cups chicken broth
– 1 tsp ground cumin
– 1 tsp dried oregano
– Salt to taste
– Fresh cilantro, chopped, for garnish
Instructions
1. Heat 2 tbsp olive oil in a large Dutch oven or heavy pot over medium-high heat until shimmering, about 2 minutes.
2. Add 1.5 lbs beef chuck cubes in a single layer and sear until browned on all sides, about 8–10 minutes total, working in batches if needed to avoid overcrowding—this builds a deep flavor base.
3. Transfer the browned beef to a plate and set aside.
4. In the same pot, add the diced yellow onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
5. Add the minced garlic and diced green bell pepper, and cook for another 2 minutes until fragrant.
6. Return the beef to the pot along with any accumulated juices.
7. Pour in 8 cups chicken broth, scraping the bottom of the pot to release any browned bits—this adds richness to the broth.
8. Stir in 1 tsp ground cumin and 1 tsp dried oregano.
9. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 45 minutes to tenderize the beef.
10. Add the yuca chunks and sweet potato chunks, submerging them in the broth.
11. Cover and simmer for 15 minutes until the tubers start to soften.
12. Add the plantain slices and corn rounds, ensuring they are covered by liquid.
13. Cover and simmer for an additional 15–20 minutes, or until all vegetables are fork-tender—test the yuca; it should be soft but not mushy.
14. Season with salt to taste, starting with 1 tsp and adjusting as needed.
15. Remove from heat and let sit for 5 minutes to allow flavors to meld.
16. Ladle the stew into bowls and garnish generously with chopped fresh cilantro.
Comforting and vibrant, this stew has a thick, hearty texture from the starchy vegetables, with the beef meltingly tender. The plantains add a subtle sweetness that balances the savory broth beautifully. For a fun twist, serve it over a scoop of white rice or with a side of avocado slices to make it even more filling.
Arroz con Chancho in Achiote Broth
Brace yourself for a flavor explosion that’s about to become your new favorite comfort food. This hearty dish combines tender pork and rice in a vibrant, earthy broth that’s surprisingly simple to pull off. You’ll love how the rich achiote paste infuses everything with its unique color and taste.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 1 hour 30 minutes
Ingredients
– 2 lbs pork shoulder, cut into 1-inch cubes
– 1 tbsp vegetable oil
– 1 medium white onion, diced
– 4 cloves garlic, minced
– 2 tbsp achiote paste
– 4 cups chicken broth
– 1 cup long-grain white rice
– 1 tsp salt
– 1/2 tsp black pepper
– 1/4 cup fresh cilantro, chopped
– 1 lime, cut into wedges
Instructions
1. Pat the pork shoulder cubes dry with paper towels to ensure a good sear.
2. Heat the vegetable oil in a large Dutch oven or heavy pot over medium-high heat until shimmering, about 2 minutes.
3. Add the pork cubes in a single layer, working in batches if needed, and sear until browned on all sides, about 5-7 minutes per batch. Tip: Don’t overcrowd the pot to avoid steaming the meat.
4. Transfer the seared pork to a plate and set aside.
5. Reduce the heat to medium and add the diced onion to the same pot, cooking until softened and translucent, about 5 minutes.
6. Add the minced garlic and cook for 1 minute until fragrant.
7. Stir in the achiote paste until it coats the onions and garlic evenly, about 1 minute. Tip: Achiote paste can stain, so use a wooden spoon to mix.
8. Pour in the chicken broth, scraping up any browned bits from the bottom of the pot with a spatula.
9. Return the seared pork to the pot, along with any accumulated juices.
10. Bring the broth to a boil, then reduce the heat to low, cover, and simmer for 1 hour until the pork is fork-tender.
11. Stir in the rice, salt, and black pepper.
12. Cover and simmer over low heat for 20 minutes until the rice is cooked through and has absorbed most of the liquid. Tip: Avoid stirring the rice during this time to prevent it from becoming mushy.
13. Remove from heat and let it sit, covered, for 5 minutes to allow the flavors to meld.
14. Fluff the rice gently with a fork.
15. Stir in the chopped cilantro just before serving.
16. Serve hot with lime wedges on the side for squeezing over the top.
Finally, you’ll notice the rice turns a beautiful reddish hue from the achiote, with a slightly sticky texture that clings to the tender pork. The broth is deeply savory with a hint of earthiness, perfect for sopping up with crusty bread. For a fun twist, top it with a fried egg or serve alongside a simple avocado salad to balance the richness.
Empanadas de Maíz with Tangy Cheese
Craving something handheld, cheesy, and packed with flavor? You’ve found it. These empanadas feature a sweet corn dough wrapped around a tangy, melty cheese filling—perfect for a snack, appetizer, or light meal.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 20 minutes
Ingredients
– 2 cups masa harina
– 1 1/4 cups warm water
– 1/2 teaspoon salt
– 1 cup fresh corn kernels (or thawed frozen corn)
– 8 ounces queso fresco, crumbled
– 2 tablespoons chopped fresh cilantro
– 1 tablespoon vegetable oil
– 1/2 teaspoon chili powder
– 1 large egg, beaten
Instructions
1. In a large bowl, combine 2 cups masa harina, 1 1/4 cups warm water, and 1/2 teaspoon salt.
2. Knead the mixture with your hands for 3-5 minutes until a smooth, pliable dough forms. Tip: If the dough feels dry, add more warm water 1 tablespoon at a time.
3. Cover the dough with a damp kitchen towel and let it rest for 10 minutes.
4. In a medium bowl, mix 1 cup fresh corn kernels, 8 ounces crumbled queso fresco, 2 tablespoons chopped fresh cilantro, 1/2 teaspoon chili powder, and 1 tablespoon vegetable oil.
5. Divide the rested dough into 8 equal portions and roll each into a ball.
6. Place one dough ball between two sheets of plastic wrap and press it into a 5-inch circle using a tortilla press or the bottom of a heavy pan.
7. Spoon 2 tablespoons of the corn and cheese filling onto the center of the dough circle.
8. Fold the dough over the filling to create a half-moon shape.
9. Press the edges together firmly, then crimp them with a fork to seal. Tip: Ensure the edges are sealed well to prevent filling from leaking during baking.
10. Repeat steps 6-9 with the remaining dough balls and filling.
11. Preheat your oven to 400°F and line a baking sheet with parchment paper.
12. Arrange the empanadas on the prepared baking sheet, spacing them 1 inch apart.
13. Brush the tops of the empanadas lightly with 1 large beaten egg.
14. Bake the empanadas at 400°F for 18-20 minutes, or until the crust is golden brown and firm to the touch. Tip: Rotate the baking sheet halfway through baking for even browning.
15. Remove the empanadas from the oven and let them cool on the baking sheet for 5 minutes before serving.
Out of the oven, these empanadas boast a crisp, golden crust that gives way to a soft, sweet corn interior and a gooey, tangy cheese center. Serve them warm with a side of salsa or crema for dipping, or pack them for a picnic—they’re just as delicious at room temperature.
Guacho de Mariscos Enlivened by Citrus
Picture this: a vibrant seafood stew that’s bursting with fresh, zesty flavor. You’ll love how the bright citrus cuts through the rich broth, making it feel light yet satisfying. It’s the perfect cozy meal that comes together surprisingly easily.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 30 minutes
Ingredients
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 red bell pepper, diced
- 1 cup dry white wine
- 4 cups seafood stock
- 1 (14.5 oz) can diced tomatoes
- 1 tsp smoked paprika
- 1/2 tsp crushed red pepper flakes
- 1 lb mixed seafood (such as shrimp, scallops, and firm white fish), peeled and deveined
- 1/4 cup fresh lime juice
- 1/4 cup fresh orange juice
- 1/4 cup chopped fresh cilantro
- Salt to taste
Instructions
- Heat 2 tbsp olive oil in a large pot or Dutch oven over medium heat until shimmering, about 2 minutes.
- Add 1 medium yellow onion, diced, and cook, stirring occasionally, until translucent, about 5 minutes.
- Add 4 cloves garlic, minced, and 1 red bell pepper, diced, and cook for 2 more minutes until fragrant.
- Pour in 1 cup dry white wine to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon.
- Simmer the wine until reduced by half, about 3 minutes.
- Add 4 cups seafood stock, 1 (14.5 oz) can diced tomatoes, 1 tsp smoked paprika, and 1/2 tsp crushed red pepper flakes.
- Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 15 minutes to allow the flavors to meld.
- Gently stir in 1 lb mixed seafood and cook until the shrimp are pink and opaque and the fish flakes easily, about 5–7 minutes. Tip: Avoid overcooking the seafood by adding it last and checking frequently.
- Remove the pot from the heat and stir in 1/4 cup fresh lime juice and 1/4 cup fresh orange juice. Tip: Adding citrus off the heat preserves its bright, fresh flavor.
- Fold in 1/4 cup chopped fresh cilantro and season with salt to taste. Tip: Taste the broth before adding salt, as the seafood stock may already be seasoned.
Just imagine the tender seafood swimming in that aromatic, tomato-based broth with a lively citrus kick. The texture is wonderfully hearty yet brothy, and the flavors are beautifully balanced—savory, smoky, and tangy all at once. For a creative twist, serve it over a scoop of cilantro-lime rice or with crusty bread for dipping.
Patacones Topped with Savory Ceviche
Craving something crispy, fresh, and packed with flavor? You’re in for a treat with these patacones topped with savory ceviche. It’s the perfect combo of crunchy fried plantains and zesty seafood that’ll make you feel like you’re on a tropical vacation, right from your kitchen.
Serving: 4 | Pre Time: 25 minutes | Cooking Time: 15 minutes
Ingredients
– 4 green plantains
– 1 cup vegetable oil
– 1 tsp salt
– 1 lb fresh white fish (like tilapia or snapper), cut into 1/2-inch cubes
– 1/2 cup lime juice
– 1/4 cup orange juice
– 1/2 red onion, finely diced
– 1 jalapeño, seeded and minced
– 1/4 cup cilantro, chopped
– 1 avocado, diced
Instructions
1. Peel the green plantains and slice them into 1-inch thick rounds.
2. Heat 1 cup vegetable oil in a large skillet over medium-high heat until it reaches 350°F.
3. Fry the plantain rounds in the hot oil for 3-4 minutes per side, until they are golden brown and slightly soft.
4. Remove the fried plantains from the oil and place them on a paper towel-lined plate to drain excess oil.
5. Using the bottom of a glass or a tortilla press, flatten each fried plantain round into a disc about 1/4-inch thick.
6. Tip: For extra crispiness, fry the flattened patacones again in the hot oil for 1-2 minutes per side until they are golden and crispy.
7. Place the patacones on a paper towel-lined plate and sprinkle them with 1 tsp salt while still warm.
8. In a medium bowl, combine 1 lb fresh white fish cubes with 1/2 cup lime juice and 1/4 cup orange juice.
9. Let the fish marinate in the citrus juices for 10 minutes, until the fish turns opaque and “cooked” by the acid.
10. Tip: Always use the freshest fish possible for ceviche to ensure the best texture and flavor.
11. Drain off about half of the citrus marinade from the fish.
12. Add 1/2 finely diced red onion, 1 minced jalapeño, 1/4 cup chopped cilantro, and 1 diced avocado to the fish mixture.
13. Gently toss all the ceviche ingredients together until well combined.
14. Tip: For optimal flavor, let the ceviche sit for 5 minutes after mixing to allow the flavors to meld.
15. Spoon the ceviche mixture generously onto each crispy patacone.
16. Serve immediately while the patacones are still warm and crispy.
But the magic happens when you take that first bite—the crunchy, salty patacone gives way to the bright, tangy ceviche with just the right kick from the jalapeño. Try serving these as appetizers at your next gathering, or pile them high for a fun, shareable meal that’s sure to impress.
Tamales Panameños Wrapped in Rustic Banana Leaves
Unexpectedly delicious and surprisingly simple to make at home, these Panamanian tamales wrapped in rustic banana leaves bring authentic Central American flavors right to your kitchen. You’ll love how the banana leaves infuse the masa with a subtle earthy aroma while keeping everything wonderfully moist. Let’s get wrapping!
Serving: 12 | Pre Time: 45 minutes | Cooking Time: 90 minutes
Ingredients
– 4 cups masa harina
– 3 cups chicken broth
– 1 cup lard
– 2 tsp salt
– 1 lb pork shoulder, cut into 1-inch cubes
– 1 onion, chopped
– 2 garlic cloves, minced
– 1 red bell pepper, chopped
– 1 tsp ground cumin
– 1 tsp dried oregano
– 12 banana leaves, cut into 10×10-inch squares
– Kitchen twine
Instructions
1. Combine masa harina, chicken broth, lard, and salt in a large bowl until a smooth dough forms.
2. Cover the masa dough with plastic wrap and let it rest at room temperature for 30 minutes.
3. Heat a large pot over medium-high heat and brown the pork shoulder cubes for 8-10 minutes until golden on all sides.
4. Add chopped onion, minced garlic, and chopped red bell pepper to the pot, cooking for 5 minutes until softened.
5. Stir in ground cumin and dried oregano, then reduce heat to low and simmer the filling for 45 minutes until the pork is tender.
6. Briefly pass each banana leaf square over a gas flame for 10 seconds to make them pliable.
7. Place ½ cup of masa dough in the center of a banana leaf square, spreading it into a 6-inch circle.
8. Spoon ¼ cup of the pork filling onto the center of the masa circle.
9. Fold the banana leaf over the filling to create a rectangular packet, then tie securely with kitchen twine.
10. Repeat steps 7-9 with the remaining ingredients to make 12 tamales.
11. Arrange the wrapped tamales in a steamer basket, making sure they stand upright.
12. Steam the tamales over boiling water for 90 minutes, checking halfway to add more water if needed.
13. Remove the tamales from the steamer and let them rest for 10 minutes before unwrapping.
Just unwrap these beauties to reveal tender masa that perfectly soaks up the savory pork filling. The banana leaves leave behind a subtle herbal note that makes these tamales truly special. Serve them with a simple tomato salsa or enjoy them straight from the leaf for an authentic experience.
Almojábanos Drizzled with Sweet Syrup
Zesty and sweet, this treat is like a cozy hug for your taste buds. You get fluffy, fried dough balls soaked in a sticky syrup that’s pure comfort. It’s perfect for a weekend project or when you’re craving something special.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– 2 cups all-purpose flour
– 1/2 cup granulated sugar
– 1 tsp baking powder
– 1/4 tsp salt
– 1/2 cup whole milk
– 1 large egg
– 2 tbsp unsalted butter, melted
– 1 tsp vanilla extract
– 4 cups vegetable oil for frying
– 1 cup water
– 1 cup granulated sugar
– 1 cinnamon stick
– 1 tsp lemon juice
Instructions
1. In a large bowl, whisk together 2 cups all-purpose flour, 1/2 cup granulated sugar, 1 tsp baking powder, and 1/4 tsp salt until well combined.
2. In a separate bowl, whisk 1/2 cup whole milk, 1 large egg, 2 tbsp melted unsalted butter, and 1 tsp vanilla extract until smooth.
3. Pour the wet ingredients into the dry ingredients and stir with a spatula until a soft dough forms; avoid overmixing to keep the dough tender.
4. Cover the dough with plastic wrap and let it rest at room temperature for 10 minutes to relax the gluten.
5. While the dough rests, heat 4 cups vegetable oil in a deep pot over medium heat to 350°F, using a thermometer to ensure accuracy.
6. Scoop tablespoon-sized portions of dough and roll them into smooth balls with your hands, placing them on a parchment-lined tray.
7. Fry the dough balls in batches of 4-5 in the hot oil for 3-4 minutes, turning occasionally, until they are golden brown and puffed.
8. Remove the fried balls with a slotted spoon and drain them on a paper towel-lined plate to absorb excess oil.
9. In a small saucepan, combine 1 cup water, 1 cup granulated sugar, 1 cinnamon stick, and 1 tsp lemon juice over medium heat.
10. Bring the syrup to a boil, then reduce the heat to low and simmer for 10 minutes until it thickens slightly and coats the back of a spoon.
11. Remove the cinnamon stick from the syrup and discard it.
12. Drizzle the warm syrup generously over the fried dough balls while they are still slightly warm to help it soak in.
Vibrant and indulgent, these almojábanos boast a crisp exterior that gives way to a soft, pillowy center, all infused with the warm, spiced sweetness of the syrup. Serve them warm with a scoop of vanilla ice cream for a decadent twist, or enjoy them as a simple afternoon snack with a cup of coffee.
Hojaldras Sprinkled with Cinnamon Sugar
A crispy, flaky pastry that’s perfect for breakfast or a sweet snack, hojaldras sprinkled with cinnamon sugar are surprisingly easy to make at home. You’ll love how the buttery layers shatter with each bite, and the warm cinnamon sugar topping adds just the right touch of sweetness. Let’s get baking!
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 2 cups all-purpose flour
– 1/2 cup unsalted butter, cold and cubed
– 1/4 cup ice water
– 1/4 cup granulated sugar
– 1 tbsp ground cinnamon
– 1 large egg, beaten
Instructions
1. In a large bowl, combine 2 cups all-purpose flour and 1/2 cup cold, cubed unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
2. Gradually add 1/4 cup ice water, mixing until the dough just comes together; avoid overworking it to keep the pastry flaky.
3. Wrap the dough in plastic wrap and refrigerate it for 30 minutes to firm up, which makes rolling easier.
4. Preheat your oven to 400°F and line a baking sheet with parchment paper.
5. On a lightly floured surface, roll the chilled dough into a rectangle about 1/4-inch thick.
6. Cut the dough into 8 equal rectangles or squares using a sharp knife or pastry cutter for clean edges.
7. Place the pieces on the prepared baking sheet, spacing them about 1 inch apart.
8. In a small bowl, whisk together 1/4 cup granulated sugar and 1 tbsp ground cinnamon until well combined.
9. Brush the top of each dough piece lightly with 1 large beaten egg using a pastry brush for a golden finish.
10. Sprinkle the cinnamon sugar mixture evenly over the brushed dough, pressing gently to help it adhere.
11. Bake in the preheated oven at 400°F for 12-15 minutes, or until the pastries are puffed and golden brown.
12. Remove from the oven and let cool on the baking sheet for 5 minutes before serving.
Enjoy these warm for the best texture, with the layers crisp and delicate. Every bite offers a buttery richness balanced by the sweet cinnamon spice, making them irresistible fresh from the oven. Try serving them alongside a cup of coffee or as a base for fruit compote to elevate your snack time.
Bollo Preña’o Stuffed with Juicy Pork
Zesty and satisfying, this Bollo Preña’o is a Colombian street food favorite that’s perfect for a hearty snack or casual dinner. You’ll love the soft corn dough stuffed with juicy, flavorful pork—it’s like a warm, savory hug in every bite. Let’s get cooking and bring a taste of Bogotá to your kitchen!
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 40 minutes
Ingredients
– 1 lb pork shoulder, diced into ½-inch cubes
– 1 tbsp vegetable oil
– ½ cup yellow onion, finely chopped
– 2 garlic cloves, minced
– 1 tsp ground cumin
– ½ tsp dried oregano
– ½ cup chicken broth
– 2 cups pre-cooked white cornmeal (masarepa)
– 2 cups warm water
– 1 tsp salt
– 4 banana leaves or parchment paper sheets, cut into 8×8-inch squares
Instructions
1. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add 1 lb diced pork shoulder to the skillet and cook for 5–7 minutes, stirring occasionally, until browned on all sides.
3. Stir in ½ cup chopped yellow onion and 2 minced garlic cloves, cooking for 3–4 minutes until the onion is translucent and fragrant.
4. Sprinkle 1 tsp ground cumin and ½ tsp dried oregano over the pork mixture, stirring for 30 seconds to toast the spices.
5. Pour in ½ cup chicken broth, reduce heat to low, cover, and simmer for 15 minutes until the pork is tender and the liquid is absorbed.
6. In a large bowl, combine 2 cups pre-cooked white cornmeal, 2 cups warm water, and 1 tsp salt, mixing with your hands until a smooth, pliable dough forms—if it feels dry, add water 1 tbsp at a time.
7. Divide the dough into 4 equal portions and flatten each into a 5-inch circle on a clean surface.
8. Spoon ¼ of the pork filling into the center of each dough circle, folding the edges up and pinching to seal tightly into a ball shape.
9. Wrap each ball securely in a banana leaf or parchment square, tying with kitchen twine if needed to hold its shape.
10. Place the wrapped bollos in a steamer basket over boiling water, cover, and steam for 20 minutes until the dough is firm and cooked through.
11. Carefully unwrap the bollos and let them cool for 5 minutes before serving.
Crunchy on the outside with a soft, steamy interior, these bollos deliver a burst of savory pork in every bite. Try serving them with aji sauce for a spicy kick or alongside a fresh salad to balance the richness—they’re perfect for sharing at gatherings or enjoying as a cozy weeknight treat!
Yuca Fritters Accompanied by Zesty Salsa
Wondering how to spice up your appetizer game? You’ve got to try these crispy yuca fritters paired with a bright, zesty salsa. They’re a fun twist on classic fritters that are perfect for sharing with friends or enjoying as a snack.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 1 pound yuca, peeled and chopped
– 1 large egg
– 1/4 cup all-purpose flour
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 cups vegetable oil, for frying
– 2 medium tomatoes, diced
– 1/4 cup red onion, finely chopped
– 1 jalapeño, seeded and minced
– 2 tablespoons fresh cilantro, chopped
– 1 tablespoon lime juice
– 1/4 teaspoon salt
Instructions
1. Place the peeled and chopped yuca in a large pot, cover with water, and bring to a boil over high heat.
2. Reduce the heat to medium and simmer the yuca for 15 minutes, or until fork-tender, then drain and let cool slightly.
3. Mash the cooked yuca in a bowl until smooth, using a potato masher or fork to break up any lumps.
4. Add the egg, all-purpose flour, 1/2 teaspoon salt, and black pepper to the mashed yuca, mixing until well combined to form a dough.
5. Heat 2 cups of vegetable oil in a deep skillet over medium-high heat until it reaches 350°F, using a thermometer to check the temperature for even frying.
6. Shape the yuca dough into small, flat patties about 2 inches in diameter, handling gently to avoid overworking the mixture.
7. Carefully place the patties into the hot oil in batches, frying for 3-4 minutes per side until golden brown and crispy.
8. Remove the fritters with a slotted spoon and drain on a paper towel-lined plate to absorb excess oil.
9. In a separate bowl, combine the diced tomatoes, finely chopped red onion, minced jalapeño, chopped cilantro, lime juice, and 1/4 teaspoon salt to make the salsa, stirring gently to mix.
10. Let the salsa sit for 5 minutes to allow the flavors to meld together before serving.
11. Serve the warm yuca fritters immediately with the zesty salsa on the side for dipping.
Just out of the fryer, these fritters have a satisfying crunch on the outside with a soft, fluffy interior that pairs beautifully with the fresh, tangy salsa. For a creative twist, try topping them with a dollop of sour cream or serving alongside grilled meats for a complete meal.
Chicheme Infused with Creamy Vanilla
Craving something sweet and comforting? You’ve got to try this creamy, dreamy twist on a classic. Chicheme infused with creamy vanilla is like a warm hug in a bowl—perfect for cozy nights or a special treat. It’s surprisingly simple to whip up, and the vanilla adds a smooth, aromatic touch that’ll have you coming back for seconds.
Serving: 4 | Pre Time: 5 minutes | Cooking Time: 30 minutes
Ingredients
– 1 cup dried hominy
– 4 cups water
– 1 (13.5 oz) can coconut milk
– 1 cup whole milk
– 1/2 cup granulated sugar
– 1 tsp vanilla extract
– 1/4 tsp salt
– 1 cinnamon stick
Instructions
1. Rinse 1 cup dried hominy under cold water in a fine-mesh strainer to remove any debris.
2. In a large pot, combine the rinsed hominy and 4 cups water, then bring to a boil over high heat.
3. Reduce the heat to medium-low, cover the pot, and simmer for 25 minutes until the hominy is tender and has puffed up slightly.
4. Drain any excess water from the pot using the strainer, then return the cooked hominy to the pot.
5. Add 1 (13.5 oz) can coconut milk, 1 cup whole milk, 1/2 cup granulated sugar, 1/4 tsp salt, and 1 cinnamon stick to the pot with the hominy.
6. Stir the mixture well to combine all ingredients evenly.
7. Bring the mixture to a gentle simmer over medium heat, stirring occasionally to prevent sticking.
8. Cook for 5 minutes, allowing the flavors to meld and the sugar to dissolve completely.
9. Remove the pot from the heat and discard the cinnamon stick.
10. Stir in 1 tsp vanilla extract until fully incorporated into the creamy mixture.
11. Let the chicheme cool for 5 minutes before serving to thicken slightly and develop its texture.
But the real magic is in that velvety, pudding-like consistency—each spoonful is rich with coconut and hominy, softened by the warm vanilla. Serve it warm in mugs for a comforting drink or chill it overnight for a thicker, dessert-style treat topped with a sprinkle of cinnamon.
Pesada de Nance Sweetened with Tropical Fruits
Grab your spoon because we’re diving into a vibrant, tropical dessert that’s as fun to make as it is to eat. It’s a sweet, tangy treat that’ll transport you straight to a sunny beach, and the best part? You probably have most of the ingredients in your kitchen already.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 2 cups nance fruit, pitted
– 1 cup pineapple, diced
– 1 cup mango, diced
– 1 cup water
– 1 cup granulated sugar
– 1 tablespoon lime juice
– 1 teaspoon vanilla extract
– 1/2 teaspoon ground cinnamon
Instructions
1. Combine the nance fruit, pineapple, mango, and water in a medium saucepan over medium-high heat.
2. Bring the mixture to a boil, then reduce the heat to low and simmer for 10 minutes, stirring occasionally to prevent sticking.
3. Stir in the granulated sugar until it fully dissolves, which should take about 2 minutes.
4. Add the lime juice, vanilla extract, and ground cinnamon, mixing well to incorporate all flavors evenly.
5. Continue simmering the mixture on low heat for another 10 minutes, or until it thickens to a syrup-like consistency that coats the back of a spoon.
6. Remove the saucepan from the heat and let it cool to room temperature for about 30 minutes to allow the flavors to meld.
7. Transfer the cooled mixture to a serving bowl or individual dishes, optionally chilling it in the refrigerator for 1 hour before serving for a cooler texture.
But this dessert isn’t just sweet—it’s a burst of tropical goodness with a soft, jammy texture from the simmered fruits. The nance adds a unique tartness that balances perfectly with the sugary syrup, making it ideal spooned over ice cream or paired with crispy plantain chips for a delightful contrast.
Conclusion
Venture into Panama’s vibrant cuisine with these 28 exotic recipes—each one a delicious gateway to new flavors right in your own kitchen. We hope you’re inspired to cook, taste, and explore! Don’t forget to share which dish becomes your favorite in the comments below and pin this article to your Pinterest boards to spread the culinary adventure. Happy cooking!
