Tantalize your taste buds and transport your kitchen to Panama with these 33 exquisite delights! We’ve curated a vibrant collection of authentic recipes—from savory street food to sweet tropical treats—that promise culinary revelations. Perfect for adventurous home cooks, each dish brings a taste of Panama’s rich culture right to your table. Ready to explore? Dive into the list and start your delicious journey today!
Sancocho de Gallina
Unfamiliar with Sancocho de Gallina? This hearty Colombian chicken stew is the ultimate comfort food—a one-pot wonder that simmers chicken, starchy vegetables, and aromatic herbs into a soul-warming broth. Let’s build this flavorful dish together, step by step.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 90 minutes
Ingredients
– 3 lbs bone-in, skin-on chicken thighs (I find thighs stay juicier than breasts during the long simmer)
– 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
– 1 large yellow onion, diced
– 4 garlic cloves, minced (freshly minced makes all the difference)
– 1 green bell pepper, diced
– 2 ears of corn, each cut into 3 rounds
– 2 green plantains, peeled and cut into 1-inch chunks (they’ll thicken the broth beautifully)
– 2 yuccas, peeled and cut into 1-inch chunks
– 8 cups chicken broth (low-sodium lets you control the seasoning)
– 1 tsp ground cumin
– 1/2 cup chopped cilantro
– Salt (I start with 1 tsp and adjust later)
Instructions
1. Pat the chicken thighs completely dry with paper towels—this ensures a good sear.
2. Heat the olive oil in a large Dutch oven over medium-high heat until it shimmers, about 2 minutes.
3. Season the chicken generously with salt and sear for 5 minutes per side until golden brown; transfer to a plate.
4. In the same pot, add the onion, garlic, and bell pepper; sauté for 5 minutes until softened.
5. Stir in the cumin and cook for 30 seconds until fragrant.
6. Return the chicken to the pot and add the corn, plantains, yuccas, and chicken broth.
7. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour.
8. After 1 hour, use a fork to check if the yuccas and plantains are tender; they should pierce easily.
9. Stir in the cilantro and simmer uncovered for 5 more minutes.
10. Taste and adjust salt if needed, then remove from heat.
Rich and velvety from the softened starchy vegetables, the broth clings to each spoonful with a subtle sweetness from the corn and plantains. Serve it in deep bowls with a wedge of lime for a bright squeeze, or alongside avocado slices and white rice to soak up every last drop.
Arroz con Coco y Guandú
Combining creamy coconut rice with tender pigeon peas creates a comforting, one-pot dish that’s both nourishing and deeply satisfying. Let’s walk through each step together to build layers of flavor, from toasting the rice to simmering it into a perfect, cohesive meal. This method yields a subtly sweet, savory result that’s ideal for a cozy weeknight or a vibrant side at gatherings.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 1 cup long-grain white rice, rinsed until the water runs clear—this removes excess starch for fluffier results.
– 1 (13.5-ounce) can full-fat coconut milk, shaken well; I find the richness here is key for that velvety texture.
– 1 cup cooked pigeon peas (guandú), drained—canned works perfectly, but if using dried, soak them overnight first.
– 1 small yellow onion, finely diced; a sharp knife makes this quicker and safer.
– 2 cloves garlic, minced; fresh is best for that aromatic punch.
– 2 tablespoons vegetable oil, my go-to for its neutral flavor that lets the coconut shine.
– 1 teaspoon ground cumin, toasty and earthy.
– ½ teaspoon salt, adjusted later as needed.
– 2 cups water, for simmering.
– Fresh cilantro leaves, for garnish—a handful brightens everything up.
Instructions
1. Heat the vegetable oil in a medium saucepan over medium heat until it shimmers, about 1 minute.
2. Add the diced onion and cook, stirring frequently, until translucent and soft, about 5 minutes.
3. Stir in the minced garlic and ground cumin, cooking for 1 minute until fragrant—don’t let the garlic brown.
4. Tip: Toasting the rice next enhances its nutty flavor. Add the rinsed rice to the pan and stir constantly for 2 minutes until lightly golden.
5. Pour in the coconut milk and water, then add the cooked pigeon peas and salt.
6. Bring the mixture to a boil over high heat, then immediately reduce to a low simmer and cover with a tight-fitting lid.
7. Tip: Resist peeking! Let it simmer undisturbed for 20 minutes to allow the rice to absorb the liquid evenly.
8. After 20 minutes, remove the pan from the heat and let it sit, covered, for 5 minutes—this steams the rice to perfection.
9. Tip: Fluff the rice gently with a fork to separate the grains without mashing them.
10. Garnish with fresh cilantro leaves before serving.
Zesty and comforting, this dish offers a creamy yet distinct grain texture with pops of tender peas. Serve it warm as a main with grilled fish or as a standalone bowl, perhaps topped with a squeeze of lime for a bright finish.
Carimañolas
Just picture this: a golden, crispy exterior giving way to a savory, seasoned filling—Carimañolas are the ultimate handheld comfort food, perfect for sharing at gatherings or enjoying as a satisfying snack. Let’s walk through making them together, step by step, so you can bring this Latin American delight to your kitchen with confidence.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 20 minutes
Ingredients
– 2 large yuca roots, peeled and chopped (about 4 cups)—I find fresh yuca gives the best texture, but frozen works in a pinch.
– 1 lb ground beef, 80/20 lean-to-fat ratio for juiciness.
– 1 small yellow onion, finely diced—I always keep mine chilled to avoid tears while chopping.
– 2 cloves garlic, minced—freshly minced garlic packs more flavor than pre-minced jars.
– 1 tsp ground cumin, for that warm, earthy note.
– 1 tsp paprika, to add a subtle smokiness.
– 2 tbsp vegetable oil, plus more for frying—I use a neutral oil like canola for frying to let the flavors shine.
– 1 large egg, lightly beaten—room temperature eggs blend more smoothly into the dough.
– Salt, to season throughout—I prefer fine sea salt for even distribution.
Instructions
1. Place the chopped yuca in a large pot, cover with water, and bring to a boil over high heat. Reduce to a simmer and cook for 20 minutes, or until the yuca is fork-tender and easily mashed.
2. Drain the yuca thoroughly in a colander, then transfer it to a large bowl and mash with a potato masher until smooth and lump-free—this forms the base of your dough.
3. In a skillet over medium heat, add 1 tbsp vegetable oil and sauté the diced onion for 3–4 minutes, until translucent and fragrant.
4. Add the minced garlic to the skillet and cook for 1 minute, stirring constantly to prevent burning.
5. Increase the heat to medium-high, add the ground beef to the skillet, and cook for 5–7 minutes, breaking it up with a spoon until browned and no pink remains.
6. Stir in the cumin, paprika, and 1 tsp salt into the beef mixture, cooking for another 2 minutes to blend the spices evenly.
7. Remove the skillet from heat and let the filling cool slightly for 5 minutes—this prevents it from making the dough too wet.
8. To the mashed yuca, add the beaten egg and 1 tsp salt, mixing with your hands until a cohesive dough forms that holds together when pressed.
9. Divide the dough into 8 equal portions, rolling each into a ball about the size of a golf ball.
10. Flatten each ball into a 3-inch disc in your palm, place 1 tbsp of the beef filling in the center, and fold the edges over to enclose it, sealing tightly to prevent leaks during frying.
11. Shape each filled dough into an oval or cylinder, smoothing any cracks with your fingers—a pro tip: lightly wet your hands to avoid sticking.
12. In a deep pot or Dutch oven, heat 2 inches of vegetable oil to 350°F over medium-high heat, using a thermometer for accuracy.
13. Carefully add 3–4 Carimañolas at a time to the hot oil, frying for 3–4 minutes per side until golden brown and crispy—avoid overcrowding to maintain oil temperature.
14. Remove with a slotted spoon and drain on a paper towel-lined plate for 2 minutes to absorb excess oil.
15. Repeat with the remaining Carimañolas, letting the oil return to 350°F between batches for consistent results.
But these Carimañolas truly shine with their contrast: the crisp shell yields to a tender, savory interior that’s subtly spiced. Serve them warm with a side of tangy salsa or creamy avocado dip for dipping, or pack them for a picnic—they’re just as delicious at room temperature, making them a versatile treat for any occasion.
Tamales Panameños
Hailing from Panama’s vibrant culinary tradition, Tamales Panameños are a comforting bundle of seasoned masa and savory fillings wrapped in banana leaves. These steamed parcels are perfect for gatherings or meal prep, offering a taste of Central American hospitality in every bite.
Serving: 12 | Pre Time: 45 minutes | Cooking Time: 90 minutes
Ingredients
– 4 cups masa harina (I find Maseca brand gives the perfect consistency for tamales)
– 2 cups chicken broth, warmed (homemade broth adds incredible depth, but low-sodium store-bought works too)
– 1 cup vegetable shortening, at room temperature (this helps create a light, fluffy masa)
– 1 tbsp baking powder
– 1 tsp salt
– 2 lbs boneless chicken thighs, cut into 1-inch pieces (thighs stay juicier than breasts during steaming)
– 1 large onion, finely chopped
– 3 garlic cloves, minced
– 1 red bell pepper, diced
– 1 cup tomato sauce
– 1 tsp ground cumin
– 1 tsp dried oregano
– 12 banana leaves, cut into 8×8-inch squares (find these frozen in Latin markets—thaw completely and wipe clean)
– Kitchen twine for tying
Instructions
1. Place chicken pieces in a medium pot and cover with water by 1 inch. Bring to a boil over high heat, then reduce to a simmer and cook for 20 minutes until fully cooked.
2. Remove chicken with a slotted spoon, reserving 2 cups of broth for the masa. Shred chicken using two forks.
3. Heat 2 tablespoons of vegetable shortening in a large skillet over medium heat. Add chopped onion and cook for 5 minutes until translucent.
4. Add minced garlic and diced red bell pepper to the skillet. Cook for 3 more minutes, stirring frequently.
5. Stir in shredded chicken, tomato sauce, cumin, and oregano. Cook for 10 minutes until flavors meld, then remove from heat. Tip: Let the filling cool slightly before assembling to prevent the masa from becoming greasy.
6. In a large bowl, beat remaining vegetable shortening with an electric mixer on medium speed for 3 minutes until light and fluffy.
7. Gradually add masa harina, baking powder, and salt to the shortening, alternating with warm chicken broth. Mix for 5 minutes until a smooth, spreadable dough forms. Tip: The masa should hold its shape when scooped—if too dry, add broth 1 tablespoon at a time.
8. Place a banana leaf square shiny-side up. Spread ⅓ cup of masa in the center, leaving a 1-inch border.
9. Spoon 2 tablespoons of chicken filling down the center of the masa.
10. Fold the banana leaf over the filling lengthwise, then fold both ends toward the center to create a tight packet.
11. Secure each tamal with kitchen twine, tying firmly but not too tight. Tip: Arrange tamales vertically in the steamer with folded ends down to prevent unraveling.
12. Place tamales in a steamer basket over 2 inches of boiling water. Cover tightly and steam for 90 minutes, checking water level every 30 minutes and adding more boiling water as needed.
13. Remove one tamal after 90 minutes and unwrap to test—the masa should pull away cleanly from the leaf and feel firm to the touch.
Unwrap these fragrant bundles to reveal masa that’s tender yet holds its shape, infused with aromatic steam from the banana leaves. The chicken filling stays remarkably moist, with the cumin and oregano creating a warm, savory contrast to the mild corn masa. Serve them traditionally with a drizzle of crema and pickled onions, or get creative by crumbling tamales over a fresh salad for a deconstructed twist.
Ropa Vieja Panameña
Brimming with the vibrant flavors of Panama, this slow-simmered shredded beef dish, known as Ropa Vieja Panameña, transforms simple ingredients into a comforting meal. Let’s walk through each step together to create a tender, savory masterpiece that’s perfect for sharing. You’ll find the process methodical and rewarding, especially as the aromas fill your kitchen.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
– 2 lbs flank steak, trimmed of excess fat (I find this cut shreds beautifully after slow cooking)
– 2 tbsp extra virgin olive oil, my go-to for its rich flavor
– 1 large yellow onion, finely diced (about 1 cup)
– 1 green bell pepper, seeded and sliced into thin strips
– 1 red bell pepper, seeded and sliced into thin strips
– 4 cloves garlic, minced (fresh is best here for a pungent kick)
– 1 (14.5 oz) can diced tomatoes, undrained
– 1 cup beef broth, low-sodium preferred to control saltiness
– 2 tbsp tomato paste
– 1 tsp ground cumin
– 1 tsp dried oregano
– 1 bay leaf
– Salt and black pepper, to season throughout
– ¼ cup chopped fresh cilantro, for garnish (it adds a bright finish)
Instructions
1. Pat the flank steak dry with paper towels and season generously on both sides with salt and black pepper.
2. Heat the extra virgin olive oil in a large Dutch oven or heavy-bottomed pot 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. Tip: Don’t rush this step—a good sear locks in juices.
4. Reduce heat to medium and add the diced onion to the pot, cooking for 5 minutes until softened.
5. Stir in the green and red bell pepper strips, cooking for another 5 minutes until they begin to soften.
6. Add the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
7. Pour in the diced tomatoes with their juices, beef broth, and tomato paste, stirring to combine.
8. Mix in the ground cumin, dried oregano, and bay leaf, then return the seared steak to the pot, nestling it into the liquid.
9. Bring the mixture to a simmer, then reduce heat to low, cover, and let it cook for 2 hours until the beef is fork-tender. Tip: Check occasionally to ensure it’s at a gentle simmer, not boiling.
10. Remove the pot from heat, transfer the steak to a cutting board, and use two forks to shred it into thin strands.
11. Return the shredded beef to the pot, stir to coat in the sauce, and simmer uncovered for 10 minutes to thicken slightly. Tip: Taste and adjust seasoning with salt and pepper now for balanced flavor.
12. Discard the bay leaf and stir in half of the chopped cilantro.
13. Serve hot, garnished with the remaining cilantro. Perfectly tender and richly spiced, this Ropa Vieja Panameña boasts a melt-in-your-mouth texture with a savory, slightly tangy sauce from the tomatoes. Pile it over steamed rice or stuff it into warm tortillas for a creative twist that highlights its versatility.
Ceviche de Corvina
Kicking off with a refreshing coastal classic, Ceviche de Corvina is a vibrant Peruvian dish where fresh fish “cooks” in citrus juice—no heat required. Perfect for warm days, it’s a light, zesty appetizer that comes together with minimal effort, making it ideal for beginners eager to impress. Let’s dive into this methodical, step-by-step guide to create your own at home.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 0 minutes
Ingredients
– 1 lb fresh corvina (sea bass) fillets, skinless and boneless—I always buy from a trusted fishmonger for the best quality.
– 1 cup freshly squeezed lime juice (about 8-10 limes), as bottled juice can taste flat.
– 1 medium red onion, thinly sliced—soaking it in ice water first reduces sharpness, a trick I love.
– 1-2 jalapeño peppers, finely chopped; remove seeds if you prefer less heat.
– 1/4 cup chopped fresh cilantro, packed for maximum flavor.
– 1/2 tsp salt, or adjust based on your preference.
– 1/4 tsp freshly ground black pepper.
– 1 avocado, diced, for serving—it adds a creamy contrast.
– Tortilla chips or plantain chips, for scooping, my go-to for extra crunch.
Instructions
1. Rinse the corvina fillets under cold water and pat them completely dry with paper towels.
2. Cut the fish into 1/2-inch cubes using a sharp knife, ensuring uniform pieces for even “cooking.”
3. Place the fish cubes in a non-reactive bowl, such as glass or ceramic, to avoid metallic reactions with the acid.
4. Pour the freshly squeezed lime juice over the fish, making sure all pieces are fully submerged.
5. Cover the bowl with plastic wrap and refrigerate it for 15-20 minutes, until the fish turns opaque and firm—avoid over-marinating, as it can become tough.
6. While the fish marinates, thinly slice the red onion and soak it in a bowl of ice water for 10 minutes to mellow its bite, then drain well.
7. Finely chop the jalapeño peppers, removing seeds if desired for milder heat.
8. Drain the excess lime juice from the marinated fish, gently squeezing out any liquid with your hands.
9. Add the drained red onion, chopped jalapeño, chopped cilantro, salt, and black pepper to the fish.
10. Gently toss everything together until evenly combined, being careful not to break up the fish.
11. Dice the avocado and fold it in just before serving to prevent browning.
12. Serve immediately with tortilla chips or plantain chips on the side for scooping.
Praising this dish, the ceviche offers a delightful contrast of textures—tender, citrus-cured fish paired with crisp onions and creamy avocado. Its bright, tangy flavor bursts with freshness, making it a crowd-pleaser for gatherings or a light lunch. For a creative twist, try serving it in hollowed-out lime halves or over a bed of lettuce for a salad-style presentation.
Hoja de Bijao Empanadas
Kicking off our culinary adventure, let’s explore Hoja de Bijao Empanadas—a delightful twist on the classic Latin American turnover, wrapped in aromatic bijao leaves for an earthy, steamed flavor that’s both comforting and unique. This recipe breaks down the process into manageable steps, perfect for beginners eager to try something new in the kitchen.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 25 minutes
Ingredients
– 2 cups all-purpose flour, plus extra for dusting—I always keep a little extra on hand to prevent sticking.
– 1/2 cup warm water at 110°F, which helps activate the yeast for a tender dough.
– 1/4 cup vegetable oil, my go-to for a flaky crust that doesn’t overpower the filling.
– 1 teaspoon salt, to enhance all the flavors without being too salty.
– 1 cup cooked and shredded chicken, pre-cooked and cooled to room temp for easier handling.
– 1/2 cup diced onions, sautéed until translucent for a sweet base.
– 1/4 cup chopped cilantro, adding a fresh, herby kick I love.
– 8 large bijao leaves, rinsed and patted dry—these impart a subtle, grassy aroma.
– 1 egg, beaten for sealing and brushing, which gives a golden finish.
Instructions
1. In a large bowl, combine 2 cups all-purpose flour and 1 teaspoon salt, whisking them together evenly.
2. Pour in 1/2 cup warm water at 110°F and 1/4 cup vegetable oil, mixing with a spoon until a shaggy dough forms.
3. Knead the dough on a lightly floured surface for 5 minutes until smooth and elastic, then cover with a damp cloth and let it rest for 15 minutes—this relaxes the gluten for easier rolling.
4. While the dough rests, heat a skillet over medium heat and sauté 1/2 cup diced onions for 3-4 minutes until soft and translucent.
5. Add 1 cup cooked and shredded chicken and 1/4 cup chopped cilantro to the skillet, stirring for 2 minutes to combine and warm through, then remove from heat and let cool slightly.
6. Divide the rested dough into 8 equal portions, rolling each into a ball on a floured surface.
7. Roll out each dough ball into a 6-inch circle about 1/8-inch thick, using extra flour as needed to prevent sticking.
8. Place a bijao leaf on each dough circle, then spoon 2 tablespoons of the chicken mixture into the center.
9. Fold the dough over the filling to form a half-moon shape, pressing the edges firmly with your fingers to seal.
10. Brush the sealed edges with beaten egg, then crimp with a fork to ensure they stay closed during cooking—this tip prevents leaks.
11. Preheat a steamer or large pot with a steamer basket over medium-high heat until water boils steadily.
12. Arrange the empanadas in the steamer in a single layer, leaving space between them, and steam for 20 minutes until the dough is cooked through and slightly puffed.
13. Remove the empanadas carefully with tongs and let them cool for 5 minutes before serving—allowing them to set makes them easier to handle.
Delightfully tender, these empanadas boast a soft, steamed crust infused with the subtle earthiness of bijao leaves, complemented by the savory chicken and fresh cilantro. Serve them warm with a side of tangy salsa or a dollop of crema for a creamy contrast, or pack them for a picnic—they’re just as delicious at room temperature.
Yuca Frita con Chicharrón
Tantalizingly crispy on the outside and tender within, Yuca Frita con Chicharrón is a beloved Latin American street food that’s surprisingly simple to make at home. This recipe walks you through frying yuca to golden perfection and pairing it with savory pork cracklings for a satisfying, shareable dish. Get ready to impress with minimal fuss and maximum flavor.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– 2 pounds fresh yuca, peeled and cut into 3-inch sticks (I find fresh yuca yields the best texture, but frozen works in a pinch)
– 1 pound pork belly, cut into 1-inch cubes (look for a good fat-to-meat ratio for crispier results)
– 4 cups vegetable oil for frying (I use a neutral oil like canola to let the flavors shine)
– 1 teaspoon salt, plus more for seasoning
– 2 tablespoons fresh lime juice (squeezed right before using for maximum zing)
Instructions
1. Place the yuca sticks in a large pot and cover with cold water by 2 inches. Add 1 teaspoon of salt.
2. Bring the water to a boil over high heat, then reduce to a simmer and cook the yuca for 15–20 minutes until fork-tender but not mushy. Tip: Test a piece early to avoid overcooking.
3. Drain the yuca thoroughly in a colander and let it air-dry for 5 minutes to remove excess moisture, which helps with crisping.
4. While the yuca dries, heat 2 cups of vegetable oil in a deep skillet or Dutch oven to 350°F over medium-high heat, using a thermometer for accuracy.
5. Carefully add the pork belly cubes to the hot oil and fry for 8–10 minutes, stirring occasionally, until golden brown and crispy. Tip: Fry in batches to avoid crowding and ensure even cooking.
6. Remove the chicharrón with a slotted spoon and drain on paper towels, seasoning lightly with salt while hot.
7. In the same oil, working in batches, fry the yuca sticks for 3–4 minutes per batch until golden and crispy on all sides. Tip: Keep the oil temperature steady at 350°F for consistent results.
8. Drain the fried yuca on paper towels and immediately drizzle with fresh lime juice.
9. Serve the yuca frita hot alongside the chicharrón on a platter.
Golden and irresistible, this dish offers a delightful contrast between the yuca’s fluffy interior and crunchy exterior, complemented by the rich, salty pork. For a creative twist, serve it with a tangy cilantro sauce or as a hearty appetizer at your next gathering—it’s sure to disappear fast!
Arroz con Bacalao
Venturing into the world of Spanish comfort food, this Arroz con Bacalao is a one-pot wonder that transforms simple ingredients into a deeply satisfying meal. Let’s walk through each step together to build layers of flavor, ensuring even a beginner can achieve that perfect, tender rice and flaky fish. By the end, you’ll have a hearty dish that’s both rustic and elegant, ready to become a new favorite in your kitchen rotation.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 40 minutes
Ingredients
– 1 lb salted cod (bacalao), soaked overnight in cold water and drained—this step is crucial for removing excess salt and rehydrating the fish, so don’t skip it!
– 2 cups medium-grain rice, like Calrose or Bomba—I find these varieties absorb broth beautifully without turning mushy.
– 4 cups fish or chicken broth, kept warm on the stove—using warm broth helps maintain a steady simmer for even cooking.
– 1 large yellow onion, finely diced—this forms the aromatic base, so take your time here for a sweet, caramelized foundation.
– 4 cloves garlic, minced—freshly minced garlic adds a punch that jarred versions just can’t match.
– 1 red bell pepper, diced—I love the color and slight sweetness it brings, but a green pepper works too for a more traditional touch.
– 1 (14.5 oz) can diced tomatoes, drained—canned tomatoes are my year-round go-to for consistent flavor and acidity.
– ¼ cup extra virgin olive oil—this is my preferred oil for sautéing, as it adds a fruity depth that complements the fish.
– 1 tsp smoked paprika—this gives a subtle smokiness that elevates the whole dish; if you have it, use Spanish pimentón for authenticity.
– ½ tsp saffron threads, crushed—a little goes a long way to impart that signature golden hue and earthy aroma.
– Salt and black pepper, adjusted carefully—since the cod is pre-soaked, taste as you go to avoid over-salting.
– Fresh parsley, chopped for garnish—a bright finish that cuts through the richness perfectly.
Instructions
1. Place the soaked and drained salted cod in a medium pot, cover with fresh water, and bring to a gentle boil over medium-high heat. Reduce heat to low and simmer for 10 minutes until the fish flakes easily with a fork, then drain and set aside to cool slightly.
2. While the cod simmers, heat the extra virgin olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat until it shimmers, about 2 minutes.
3. Add the finely diced yellow onion to the pot and cook, stirring frequently, for 5–7 minutes until softened and translucent, not browned.
4. Stir in the minced garlic and diced red bell pepper, cooking for an additional 3 minutes until fragrant and the pepper begins to soften.
5. Add the drained diced tomatoes, smoked paprika, and crushed saffron threads, stirring to combine and cook for 2 minutes to bloom the spices.
6. Flake the cooled cod into large chunks, discarding any bones or skin, and gently fold it into the pot with the vegetable mixture.
7. Pour in the 2 cups of medium-grain rice, stirring to coat each grain with the oil and spices for about 1 minute—this toasting step helps prevent the rice from sticking later.
8. Carefully pour in the 4 cups of warm fish or chicken broth, season with a pinch of salt and black pepper, and bring to a boil over high heat.
9. Once boiling, reduce the heat to low, cover the pot tightly with a lid, and simmer undisturbed for 20 minutes—avoid peeking to keep the steam trapped for even cooking.
10. After 20 minutes, remove the pot from the heat and let it sit, covered, for 5 minutes to allow the rice to steam and absorb any residual liquid.
11. Uncover the pot and fluff the rice gently with a fork to separate the grains without breaking the cod pieces.
12. Garnish with freshly chopped parsley before serving hot.
Remarkably tender and infused with smoky paprika, this Arroz con Bacalao boasts a slightly sticky, cohesive texture that holds together on a spoon. The flaky cod melds seamlessly with the rice, offering a savory depth balanced by the sweet peppers and tomatoes. For a creative twist, serve it with a side of garlic aioli or a simple green salad dressed in lemon vinaigrette to brighten each bite.
Tortillas de Maíz Nuezas
Uncover the magic of homemade corn tortillas with this simple yet satisfying recipe for Tortillas de Maíz Nuezas. Using just a few pantry staples, you’ll create warm, pliable tortillas that are perfect for tacos, quesadillas, or simply enjoying on their own. Let’s walk through each step together to ensure success, even if you’ve never worked with masa harina before.
Serving: 8 tortillas | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 2 cups masa harina (I always use the Maseca brand for its consistent texture)
– 1 ½ cups warm water (around 110°F—test it on your wrist like baby’s milk)
– ½ teaspoon fine sea salt (this little bit makes the corn flavor pop)
– 1 tablespoon vegetable oil (a neutral oil keeps the masa from sticking to your hands)
Instructions
1. Combine the 2 cups of masa harina and ½ teaspoon of fine sea salt in a large mixing bowl.
2. Pour in 1 ½ cups of warm water and 1 tablespoon of vegetable oil.
3. Mix the ingredients with your hands until a soft dough forms, about 2 minutes—it should feel like Play-Doh and not stick to your fingers. Tip: If the dough feels dry, add more water 1 tablespoon at a time; if too sticky, sprinkle in a bit more masa harina.
4. Divide the dough into 8 equal portions and roll each into a smooth ball, about the size of a golf ball.
5. Cover the dough balls with a damp kitchen towel to prevent them from drying out while you work.
6. Heat a cast-iron skillet or comal over medium-high heat until a drop of water sizzles immediately, about 5 minutes.
7. Place one dough ball between two sheets of plastic cut from a resealable bag or use a tortilla press lined with plastic.
8. Press the ball into a thin, round tortilla about 6 inches in diameter. Tip: Apply even pressure to avoid thick edges—this ensures even cooking.
9. Carefully peel the plastic off the tortilla and place it onto the hot skillet.
10. Cook for 45 seconds until the edges start to lift and light brown spots appear on the bottom.
11. Flip the tortilla with a spatula and cook for another 45 seconds until puffed slightly and both sides have golden spots. Tip: Don’t overcook—tortillas should remain soft and flexible, not crispy.
12. Transfer the cooked tortilla to a clean kitchen towel and fold it over to keep warm.
13. Repeat steps 7–12 with the remaining dough balls, reusing the plastic sheets.
Just pulled from the skillet, these tortillas boast a tender, slightly chewy texture with a toasty corn aroma that’s irresistible. Their nutty flavor from the masa harina shines through, making them ideal for stuffing with grilled vegetables or shredded chicken. For a creative twist, brush them with melted butter and a sprinkle of cinnamon sugar for a sweet treat.
Ponche de Frutas
You’ve probably seen those gorgeous fruit-studded drinks at holiday gatherings and wondered how to make them at home. Ponche de Frutas is a warm, spiced fruit punch that’s surprisingly simple to prepare and fills your kitchen with the most incredible aroma. Let’s walk through it together, step-by-step, so you can enjoy this cozy beverage any time.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 8 cups of water (I like to use filtered for the cleanest flavor)
– 2 cinnamon sticks (go for the fragrant Mexican variety if you can find them)
– 4 whole cloves (these little powerhouses add such depth)
– 1 cup piloncillo sugar, chopped (or substitute with dark brown sugar in a pinch)
– 1 large apple, cored and chopped (I prefer a crisp Fuji for its texture)
– 1 large pear, cored and chopped (a ripe Bartlett pear is perfect here)
– 1 cup fresh pineapple chunks (the sweet-tart bite is essential)
– 1/2 cup prunes, pitted (they add a wonderful richness)
– 1/4 cup raisins (my secret for a hint of caramel-like sweetness)
– 1/4 cup dried hibiscus flowers (these give the punch its beautiful ruby color)
– 1 orange, sliced into rounds (leave the peel on for aromatic oils)
Instructions
1. Place the 8 cups of water, 2 cinnamon sticks, and 4 whole cloves into a large pot over high heat.
2. Bring the mixture to a rolling boil, which should take about 5-7 minutes.
3. Reduce the heat to medium-low so the liquid maintains a gentle simmer.
4. Add the 1 cup of chopped piloncillo sugar to the pot and stir continuously for 2 minutes until it is completely dissolved. Tip: Stirring prevents the sugar from sticking to the bottom and burning.
5. Carefully add the 1 chopped apple, 1 chopped pear, 1 cup pineapple chunks, 1/2 cup prunes, and 1/4 cup raisins to the pot.
6. Let the fruit simmer uncovered for 25 minutes, stirring occasionally with a wooden spoon. The fruit should become tender but not mushy.
7. Add the 1/4 cup dried hibiscus flowers and the sliced orange to the pot.
8. Continue simmering for another 10 minutes. Tip: The punch is ready when the hibiscus flowers have softened and the liquid is a deep, vibrant red.
9. Remove the pot from the heat and let it sit for 5 minutes to allow the flavors to meld.
10. Use a ladle to serve the punch into mugs, making sure to include plenty of the softened fruit in each serving. Tip: For a smoother drink, you can strain it, but I love the textural contrast of the fruit.
Ladling this fragrant punch into a mug, you’ll first notice its inviting, spiced aroma. The flavor is a wonderful balance of sweet fruit, warm cinnamon, and a subtle tartness from the hibiscus. Serve it warm on a chilly evening, or for a festive twist, add a splash of dark rum to each serving for adults.
Chicheme de Maíz
Just imagine a creamy, comforting porridge that’s both nostalgic and nourishing—that’s Chicheme de Maíz. This traditional corn-based drink, often enjoyed warm, is like a hug in a mug, perfect for cozy mornings or as a soothing treat any time of day. Let’s walk through making it together, step by step, so you can savor its simple, wholesome goodness.
Serving: 4 | Pre Time: 5 minutes | Cooking Time: 30 minutes
Ingredients
– 1 cup dried corn kernels (I like to use organic for a richer flavor)
– 4 cups water
– 1 cinnamon stick (a whole stick infuses better than ground)
– 1 cup whole milk (room temp works best to prevent curdling)
– ½ cup granulated sugar (adjust slightly if you prefer less sweetness)
– ½ tsp vanilla extract (pure extract adds a lovely aroma)
– Pinch of salt (a tiny bit enhances all the flavors)
Instructions
1. Rinse 1 cup of dried corn kernels under cold water in a fine-mesh strainer to remove any debris.
2. In a medium saucepan, combine the rinsed corn kernels, 4 cups of water, and 1 cinnamon stick.
3. Place the saucepan over medium-high heat and bring the mixture to a boil, which should take about 5 minutes.
4. Reduce the heat to low, cover the saucepan with a lid, and simmer the corn for 20 minutes, or until the kernels are tender and have plumped up.
5. Remove the saucepan from the heat and discard the cinnamon stick using tongs or a spoon.
6. Stir in 1 cup of whole milk, ½ cup of granulated sugar, ½ tsp vanilla extract, and a pinch of salt until well combined.
7. Return the saucepan to low heat and warm the mixture for 5 minutes, stirring occasionally to prevent sticking, until it’s heated through but not boiling.
8. Ladle the Chicheme into serving bowls or mugs while still warm.
Now, you’ve got a velvety, slightly sweet porridge with a hint of cinnamon warmth. Its creamy texture pairs wonderfully with a sprinkle of ground cinnamon on top or a dollop of whipped cream for extra indulgence—try serving it as a comforting breakfast or a dessert alternative that’s sure to delight.
Conclusion
Your culinary journey through Panama awaits with these 33 exquisite delights! From savory sancocho to sweet tres leches, each recipe is a passport to vibrant flavor. We hope you’ll roll up your sleeves, try a few, and share which dish becomes your new favorite in the comments below. Don’t forget to pin your top picks on Pinterest to save them for your next kitchen adventure!
