The Typical Cuisine of Panama

Panama, like any other country, has its gastronomic specialties!

So that you know what to expect, find below 4 popular recipes of 

The Typical Cuisine of Panama


La Cuisine Typique du Panama


  • The Ceviche
  • The Sancocho
  • The Empanadas
  • The Ropa Vieja

Get Ready to Enjoy!


  • The Ceviche:

Ceviche is a dish made with fish or seafood cooked with lemon juice. You can enjoy it in any local restaurant. There are different kinds of ceviche: white fish, shrimp, octopus, or a mixture of all!

You will need the base of your choice (fish or other seafood), onion cut into pieces, green and red peppers to give a little cheerfulness, hot sauce if you like, salt and pepper, and enough lemon juice to cover it all.

Put everything in a container and marinate for 6-8 hours.

You can then taste your ceviche on crackers! A real treat!


  • The Sancocho:

The Sancocho is a chicken-based soup. In complementary ingredients, you need 1 tablespoon of oil of your choice, 3 cloves of garlic pressed, 2 spoons of oregano, 1 spoon of pepper, 1 spoon of coriander cut into pieces, 1 onion cut into pieces, 3 pounds of local vegetables (yams, yuca, plantains, 1 ear of corn cut into small pieces, and salt.

Cooking instructions:

  • Season chicken with garlic, oregano and pepper
  • Sauté in a saucepan over medium heat
  • Add the coriander by setting aside for the final filling, onion, and water. Water should cover chicken
  • Boil and reduce heat. Simmer for about 20 minutes
  • Prepare the vegetables and add them in the preparation.
  • Leave to cook for about 1 hour (until the vegetables are tender). Add water during cooking so vegetables are always covered.
  • Then add the corn and cook for another 15 minutes (until the corn is tender).
  • Add salt and stir regularly.

Serve and enjoy this delight!


  • The Empanadas

The Empanadas are a kind of pastries that you can stuff with chicken, beef or cheese.


  • 2 spoons of olive oil
  • 1 pound of ground turkey
  • 1 pound chicken
  • 2 spoons of salt
  • 1 spoon ground pepper
  • 1 tablespoon ground cayenne pepper
  • 1 cup 1/2 finely chopped onions
  • 2 tablespoons of pressed garlic
  • 1 green pepper, minced
  • 2 sliced ​​jalapeños
  • 4 seeded and sliced ​​tomatoes
  • 1 spoon of thyme
  • 1/2 teaspoon of hot pepper
  • 1/2 spoon ground nutmeg
  • 1/4 cup of raisins
  • 3 spoons of red wine vinegar
  • 1 egg
  • 1 teaspoon of water
  • 1 pound of dough



  • Mix the chicken, turkey, salt, pepper and cayenne pepper
  • Heat the oil and brown the meat. Set it aside.
  • In the same saucepan, brown the onions, peppers and garlic until tender
  • Put the meat back into the saucepan
  • Add tomatoes, grapes, vinegar, thyme, jalapeños, and nutmeg
  • Simmer until meat is tender (about 40 minutes), stirring regularly
  • Remove from heat and cool to room temperature.
  • Beat egg and water
  • Roll out the dough
  • Cut circles approximately 12 cm
  • Add a serving size to the center of each circle
  • Fold the circle of dough into 2 and glue the edges with a fork
  • Drill the tops with the fork
  • Brush both sides of the pastry with the beaten egg
  • Heat to 375ºF for 15 minutes

Serve warm or at room temperature. Unbelievable!


  • The Ropa Vieja

A delicious dish made with beef and rice. Trying is adopting!


  • 1kg of beef to be frayed (rib-flat, paleron, scoter, or twin)
  • 5 garlic cloves
  • 1 branch of coriander
  • salt and pepper
  • olive oil
  • 1 onion
  • 1 red pepper
  • 1 green pepper
  • 1 pinch of cumin
  • 1/2 teaspoon smoked paprika
  • 1 small box of peeled tomatoes
  • 1 small box of tomato concentrate
  • 1/2 teaspoon soy sauce
  • 1 spoon of Worcestershire sauce.



  • Boil water in a pressure cooker, salt, pepper, add a clove of pressed garlic and coriander
  • Put the meat in the pan and simmer for 45 minutes after the valve starts
  • Allow the steam to escape and allow to cool before fraying the meat by hand.
  • Keep broth
  • Chop the onion and squeeze the garlic
  • Cut peppers into small cubes
  • Heat oil in a sauté pan and sauté onion, garlic and peppers
  • Add cumin and paprika, then stir
  • Pour the tomatoes and cook for a few more minutes
  • Add shredded meat, tomato paste, soy sauce and Worcestershire sauce.
  • Salt and pepper. Add 2 cups of broth
  • Simmer over medium heat for about 20 minutes.
  • Cook rice to accompany.

Serve warm and enjoy!


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