The 10 Traditional Panamanian Foods You Can't Leave Without Trying

By someone who came to Panama for the waves... and stayed for everything else.

I came to Panama for the surf and stayed for everything else. Food was never supposed to become one of the reasons I fell in love with this country, yet today it's one of the first things I tell friends to discover. Panamanian cuisine isn't about trends. It's about family, generosity and recipes that have survived generations.

1. Sancocho

Panama's national comfort food is a slow-simmered chicken soup with ñame, cilantro and simple ingredients that become something extraordinary. Ask ten Panamanians where to find the best sancocho and you'll receive ten passionate answers. Skip tourist restaurants and eat it in a local fonda.

2. Hojaldres

Unlike the French pastry with the same name, Panamanian hojaldres are fluffy fried dough served with eggs, cheese, stewed sausage or bistec encebollado. They're the breakfast you'll crave long after leaving Panama.

3. Carimañolas

Mashed yuca wrapped around seasoned beef, chicken or cheese before being fried until golden. Crispy outside, creamy inside. One is never enough.

4. Bistec Encebollado

Tender beef cooked with onions and peppers, usually served with tortillas, hojaldres or fried yuca. A breakfast that explains why Panamanians never seem afraid of a busy day.

5. Tamales Panameños

Wrapped in banana leaves and filled with seasoned meat, vegetables and spices, Panamanian tamales are especially tied to Christmas and family gatherings.

6. Chorizo Tableño

From the Azuero Peninsula, this smoked sausage is rich, smoky and packed with local character. Try it with tortillas and white cheese for breakfast.

7. Ceviche

Fresh corvina cured in lime juice with onion and cilantro. Best enjoyed on the Pacific coast after a morning in the ocean.

8. Arroz con Pollo

A celebration staple made with seasoned rice, shredded chicken and vegetables. Every family has its own version and everyone believes theirs is the best.

9. Ropa Vieja

Slow-cooked shredded beef in a tomato-based sauce, commonly served with rice and beans. Comfort food at its finest.

10. Patacones

Twice-fried green plantains that accompany almost everything. Crispy, salty and perfect with seafood or grilled meat.

Beyond these classics, don't leave without tasting tropical fruits like mamón chino, nance, mangostán and guanábana, or stopping at roadside fondas where everyday cooking shines brighter than fancy dining rooms.

Where should you eat? Small family-run restaurants almost always provide the most authentic experience. Don't judge a place by its appearance. If it's full of locals at lunchtime, you've probably found somewhere special.

If your trip takes you to Playa Guanico on the Azuero Peninsula, exploring local food becomes part of the adventure. Between surf sessions, horseback rides and quiet beaches, you'll discover the slower rhythm that makes Panamanian countryside life unforgettable. That's exactly the spirit behind La Chantin: helping visitors experience the Panama that locals know and love, not just the one printed in guidebooks.

Frequently Asked Questions

What is Panama's national dish?

Sancocho.

What is a typical Panamanian breakfast?

Hojaldres, tortillas, bistec encebollado, eggs, cheese and coffee.

Is Panamanian food spicy?

Generally no. Sauces are often served separately.

Is Panama good for vegetarians?

Yes, although traditional cuisine leans heavily on meat and seafood.

The best souvenir from Panama isn't something you buy. It's the memory of sharing a homemade meal with people who welcome you as if you've been part of the family for years.

Come hungry.