Panama, a country known for its rich cultural heritage and delicious cuisine, offers a diverse range of dishes that are sure to tantalize your taste buds. From hearty stews to flavorful grilled meats, and from traditional snacks to decadent desserts, Panamanian cuisine has something for everyone. In this article, we’ll be exploring 18 mouth-watering recipes from Panama that are perfect for any occasion – whether you’re looking to impress guests at a dinner party or just want to spice up your daily meals.
From classic dishes like Sancocho and Ropa Vieja, to sweet treats like Hojaldres and Bollos Preñados, we’ll be diving into the world of Panamanian cuisine and sharing our favorite recipes with you. Whether you’re a seasoned chef or a culinary newcomer, these recipes are sure to inspire your next meal.
Panamanian Sancocho
Sancocho is a hearty, comforting stew that’s a staple of Panamanian cuisine. This recipe combines tender chicken and beef with aromatic vegetables and spices for a flavorful and nourishing meal.
Ingredients:
– 1 lb boneless, skinless chicken thighs
– 1 lb beef brisket or shank, cut into bite-sized pieces
– 2 medium-sized potatoes, peeled and cubed
– 1 large onion, chopped
– 3 cloves of garlic, minced
– 1 large carrot, peeled and sliced
– 1 can (14.5 oz) of diced tomatoes
– 2 cups of beef broth
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. In a large pot, combine chicken, beef, potatoes, onion, garlic, carrot, diced tomatoes, beef broth, cumin, smoked paprika, salt, and pepper.
2. Bring the mixture to a boil, then reduce heat to low and simmer for 45 minutes or until meat is tender.
3. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 45 minutes
Carimañolas
Experience the classic Latin American treat with these tender and flavorful pastry pockets.
Ingredients:
– 2 cups all-purpose flour
– 1/4 cup granulated sugar
– 1/2 teaspoon salt
– 1/2 cup vegetable shortening, softened
– 1 egg, beaten
– 1 tablespoon milk
– Filling of your choice (e.g., cheese, meat, or sweet)
Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large mixing bowl, combine flour, sugar, and salt.
3. Add the shortening and use a pastry blender or fingers to work it into the dry ingredients until the mixture resembles coarse crumbs.
4. Gradually add the egg and milk, stirring with a fork until the dough comes together in a ball.
5. Divide the dough into 8-10 equal pieces. Roll each piece into a ball and then flatten slightly into a disk shape.
6. Place your desired filling in the center of each disk. Fold the edges over to form a half-moon shape, pressing gently to seal.
7. Place the Carimañolas on a baking sheet lined with parchment paper. Bake for 20-25 minutes or until golden brown.
Cooking Time: 20-25 minutes
Hojaldres
A traditional sweet treat from Spain, Hojaldres are crispy on the outside and soft on the inside, perfect for a snack or dessert. This recipe yields 12-15 doughnuts.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup granulated sugar
– 1/4 teaspoon salt
– 1/2 cup whole milk
– 2 large eggs
– Vegetable oil for frying
– Confectioners’ sugar, for dusting (optional)
Instructions:
1. In a medium bowl, whisk together flour, sugar, and salt.
2. In a separate bowl, whisk together milk, eggs, and vanilla extract (if using).
3. Gradually pour the wet ingredients into the dry ingredients and mix until smooth batter forms.
4. Heat about 2-3 inches of vegetable oil in a deep frying pan to 375°F (190°C).
5. Using a spoon, drop small balls of dough into the hot oil, making sure not to overcrowd.
6. Fry for 2-3 minutes on each side or until golden brown and puffed up.
7. Remove from oil with a slotted spoon and place on paper towels to drain excess oil.
8. Dust with confectioners’ sugar (if desired) and serve warm.
Cooking time: approximately 15-20 minutes per batch, depending on the number of doughnuts fried at once.
Ropa Vieja
A classic Cuban dish, Ropa Vieja (which translates to “old clothes”) is a tender and flavorful shredded beef dish cooked in a rich tomato-based sauce. Serve with rice, beans, and fried plantains for a delicious and authentic meal.
Ingredients:
– 2 pounds flank steak
– 1/4 cup olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup beef broth
– 1 cup tomato sauce
– 1 teaspoon dried oregano
– Salt and pepper to taste
Instructions:
1. Preheat oven to 300°F (150°C).
2. Season the flank steak with salt, pepper, and olive oil.
3. Sear the steak in a hot skillet on both sides, then transfer to a baking dish.
4. Add chopped onion, garlic, beef broth, tomato sauce, and oregano to the baking dish.
5. Cover with aluminum foil and braise for 2-1/2 hours or until tender.
6. Shred the beef with two forks and serve with your favorite sides.
Cooking Time: 2-1/2 hours
Tamales Panameños
Experience the rich flavors of Panama with this traditional tamale recipe, wrapped in a fragrant green plantain leaf and steamed to perfection.
Ingredients:
– 1 cup of masa harina (corn flour)
– 1/2 cup of chicken broth
– 1/4 cup of vegetable shortening
– 1/2 teaspoon of salt
– 1/2 cup of cooked chicken, shredded
– 1/2 cup of chopped onion
– 1/4 cup of chopped fresh cilantro
– 2 plantain leaves (fresh or dried)
– Water for steaming
Instructions:
1. In a large mixing bowl, combine the masa harina and salt. Gradually add in the chicken broth and shortening, mixing until a dough forms.
2. Divide the dough into small balls, about the size of a golf ball.
3. Place a spoonful of shredded chicken, chopped onion, and cilantro onto the center of each ball of dough.
4. Fold the dough over the filling to form a tamale, making sure the edges are sealed tightly.
5. Wrap each tamale in a plantain leaf, folding the leaf over the tamale like a package.
6. Steam the tamales for 30-40 minutes or until the dough is cooked through and the leaves are tender.
Cooking Time: 30-40 minutes
Arroz con Pollo
Arroz con Pollo, a classic Latin American dish, combines the comfort of chicken and rice with the flavors of saffron, cumin, and smoked paprika. This recipe serves 4-6 people.
Ingredients:
– 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
– 2 cups uncooked white rice
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon saffron threads, soaked in 1 tablespoon hot water
– 1 can (14.5 oz) diced tomatoes
– Salt and pepper to taste
– 2 cups chicken broth
Instructions:
1. Heat oil in a large skillet over medium-high heat. Add chicken and cook until browned, about 5 minutes. Remove from pan.
2. Reduce heat to medium; add onion and garlic. Cook until onion is translucent, about 3 minutes.
3. Stir in cumin, smoked paprika, and saffron mixture. Cook for 1 minute.
4. Add rice, diced tomatoes, chicken broth, salt, and pepper. Bring to a boil.
5. Reduce heat to low, cover, and simmer for 20-25 minutes or until liquid is absorbed and rice is tender.
6. Return chicken to the skillet and stir to combine. Cook for an additional 2-3 minutes.
Cooking Time: 30-35 minutes
Patacones
Patacones are a traditional Venezuelan dish that consists of fried green plantains, often served as a side or used as a base for other dishes. In this recipe, we’ll show you how to make crispy and delicious patacones at home.
Ingredients:
– 2-3 ripe but firm green plantains
– Vegetable oil for frying
– Salt, to taste
Instructions:
1. Preheat the vegetable oil in a deep frying pan or a deep fryer to medium-high heat.
2. Slice the green plantains into 1/8-inch thick rounds.
3. Peel the slices of plantain and flatten them slightly with your hand or a plate to remove excess moisture.
4. Carefully place 2-3 patacones slices in the hot oil. Do not overcrowd the pan.
5. Fry for 2-3 minutes on each side, or until they are golden brown and crispy.
6. Remove the patacones from the oil with a slotted spoon and drain excess oil on paper towels.
7. Sprinkle with salt to taste.
8. Serve hot and enjoy!
Cooking Time: 5-7 minutes per batch
Tortilla Changa
A flavorful Mexican dish that combines crispy tortillas with a savory filling, Tortilla Changa is perfect for a quick and satisfying meal.
Ingredients:
– 8-10 corn tortillas
– 1 pound ground beef
– 1 onion, diced
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes with green chilies
– 1 teaspoon cumin
– Salt and pepper to taste
– Shredded cheese (Monterey Jack or Cheddar), optional
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a large skillet, cook ground beef over medium-high heat until browned, breaking into small pieces as it cooks.
3. Add diced onion and minced garlic; cook until onion is translucent.
4. Stir in cumin, salt, and pepper.
5. Arrange 4-6 tortillas on a baking sheet lined with parchment paper.
6. Spoon the beef mixture onto each tortilla, leaving a 1-inch border around edges.
7. Bake for 10-12 minutes or until cheese is melted (if using).
8. Serve warm with additional toppings like diced tomatoes, shredded lettuce, and sour cream.
Cooking Time: 15-20 minutes
Bollos Preñados
These soft, fluffy bread rolls are a staple in many Latin American cuisines, perfect for serving with soups, salads, or as a side dish. With just a few simple ingredients and steps, you can enjoy these delicious bollos preñados at home.
Ingredients:
– 2 cups all-purpose flour
– 1 teaspoon active dry yeast
– 1/4 cup warm water
– 1/4 cup vegetable oil
– Salt to taste
– Optional: chopped fresh herbs like parsley or cilantro for garnish
Instructions:
1. In a large mixing bowl, combine flour and yeast.
2. Gradually add warm water and mix until a sticky dough forms.
3. Knead the dough for 5-7 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for about 1 hour, or until doubled in size.
5. Preheat oven to 375°F (190°C). Punch down the dough and shape into small balls.
6. Place the bollos on a baking sheet lined with parchment paper, leaving some space between each roll.
7. Bake for 12-15 minutes, or until golden brown.
Cooking Time: 12-15 minutes
Chicheme
A traditional Venezuelan dish, Chicheme is a crispy corn flatbread that’s perfect for snacking or as a side to your favorite meals.
Ingredients:
– 2 cups of cornmeal
– 1/4 cup of vegetable oil
– 1/2 teaspoon of salt
– 1/4 teaspoon of baking powder
Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large bowl, mix together the cornmeal, oil, salt, and baking powder until well combined.
3. Knead the dough for 5-7 minutes until it becomes pliable and smooth.
4. Divide the dough into 8 equal pieces and shape each piece into a ball.
5. Flatten each ball into a disk shape using your hands or a rolling pin.
6. Place the disks on a baking sheet lined with parchment paper.
7. Bake for 12-15 minutes, or until the Chichemes are crispy and golden brown.
Cooking Time: 15 minutes
Pescado Frito con Patacones
Experience the flavors of Latin America with this crispy fish and plantain dish, perfect for a quick weeknight dinner.
Ingredients:
– 4 pieces of white fish (tilapia or cod), cut into strips
– 2 ripe plantains, peeled and sliced
– 1 cup all-purpose flour
– 1/2 teaspoon paprika
– 1/4 teaspoon salt
– Vegetable oil for frying
– Lime wedges for serving
Instructions:
1. In a shallow dish, mix together flour, paprika, and salt.
2. Dip each fish piece into the flour mixture, coating both sides evenly.
3. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.
4. Fry the coated fish pieces for 3-4 minutes on each side, or until golden brown and cooked through.
5. Meanwhile, fry the plantain slices in batches for 2-3 minutes on each side, or until crispy and golden.
6. Serve the fried fish with patacones (fried plantains) and a squeeze of lime juice.
Cooking Time: About 15-20 minutes total
Guacho de Mariscos
Guacho de Mariscos is a popular Ecuadorian seafood stew that’s both flavorful and filling. This hearty dish is perfect for a chilly evening or a special occasion.
Ingredients:
– 1 pound mixed seafood (shrimp, mussels, clams, squid)
– 2 medium-sized onions, chopped
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can of tomatoes (14.5 oz), crushed
– 1 teaspoon paprika
– Salt and black pepper to taste
– 4 cups fish broth
– 2 tablespoons olive oil
– Fresh cilantro leaves for garnish
Instructions:
1. Heat the olive oil in a large pot over medium-high heat.
2. Add the chopped onions, minced garlic, and diced red bell pepper. Cook until the vegetables are tender, about 5 minutes.
3. Add the mixed seafood, crushed tomatoes, paprika, salt, and black pepper. Stir well to combine.
4. Pour in the fish broth and bring the mixture to a boil.
5. Reduce the heat to low and simmer for 15-20 minutes or until the seafood is cooked through.
6. Taste and adjust seasoning as needed.
7. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 20-25 minutes
Sopa Borracha
This rich and comforting Sopa Borracha is a traditional Spanish dish originating from the region of Andalusia. This flavorful stew is made with tender beans, vegetables, and aromatic spices, perfect for a cold winter’s day.
Ingredients:
– 1 cup dried white beans (such as cannellini or navy)
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 carrots, peeled and chopped
– 1 celery stalk, chopped
– 1 can diced tomatoes
– 4 cups vegetable broth
– 1 teaspoon smoked paprika
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Rinse the beans and soak them in water for at least 8 hours or overnight.
2. In a large pot, heat the olive oil over medium heat. Add the onion, garlic, carrots, and celery, and cook until the vegetables are tender, about 10 minutes.
3. Drain and add the soaked white beans, diced tomatoes, vegetable broth, smoked paprika, salt, and pepper to the pot.
4. Bring the mixture to a boil, then reduce heat and simmer for 1-2 hours or until the beans are tender.
5. Taste and adjust seasoning as needed. Serve hot, garnished with chopped parsley if desired.
Cooking Time: Approximately 1-2 hours
Empanadas de Carne
A classic Latin American pastry filled with savory ground beef and onions, Empanadas de Carne are a delicious treat perfect for snacking or as a main course.
Ingredients:
– 2 cups all-purpose flour
– 1 teaspoon salt
– 1/4 cup vegetable shortening
– 1/4 cup warm water
– Filling ingredients (below)
– Vegetable oil for frying
Filling:
– 1 pound ground beef
– 1 medium onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon cumin
– Salt and pepper to taste
Instructions:
1. In a large mixing bowl, combine flour, salt, and shortening. Gradually add warm water, kneading until dough forms.
2. Divide dough into small balls, about the size of a golf ball.
3. Roll out each ball into a thin circle, about 1/8 inch thick.
4. Place a tablespoon or two of filling in the center of the dough circle.
5. Fold the dough over the filling, forming a half-moon shape, and press edges to seal.
6. Fry empanadas in hot oil until golden brown, about 3-4 minutes per side.
7. Drain on paper towels and serve warm.
Cooking Time: 10-12 minutes
Arroz con Guandú
This classic Arroz con Guandú recipe is a staple in many Puerto Rican households, combining the flavors of rice, beans, and chicken in a delicious one-pot dish.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 1 pound dried guandules (cowpeas)
– 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
– 1 tablespoon olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon cumin
– Salt and pepper to taste
– 2 tablespoons chopped fresh cilantro (optional)
Instructions:
1. Rinse the rice and soak the guandules in water for at least 4 hours or overnight.
2. Heat the olive oil in a large saucepan over medium-high heat. Add the chicken and cook until browned, about 5 minutes. Remove from pot and set aside.
3. Add the chopped onion to the pot and cook until translucent, about 3-4 minutes. Add the garlic and cumin; cook for an additional minute.
4. Add the rice and guandules to the pot. Stir in the chicken broth and bring to a boil.
5. Reduce heat to low, cover, and simmer for 20-25 minutes or until the liquid is absorbed and the rice is cooked.
Cooking Time: 30-40 minutes
Serve: Garnish with chopped cilantro, if desired. Enjoy!
Panamanian Ceviche
Experience the bold flavors of Panamanian cuisine with this refreshing ceviche recipe, perfect for a hot day or a quick snack.
Ingredients:
– 1 pound fresh whitefish (such as tilapia or sea bass), cut into small pieces
– 1/2 cup freshly squeezed lime juice
– 1/4 cup chopped red onion
– 1/4 cup chopped cilantro
– 1-2 habanero peppers, seeded and finely chopped (depending on desired level of heat)
– Salt to taste
Instructions:
1. In a large bowl, combine fish pieces, lime juice, onion, cilantro, and habanero peppers.
2. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
3. Just before serving, stir in salt to taste.
4. Serve chilled, garnished with additional cilantro if desired.
Cooking Time: None! This ceviche is raw, so it’s ready when you are.
Chorizo Panameño
This savory pastry is a popular breakfast or snack item in Panama, filled with spicy chorizo and gooey cheese.
Ingredients:
– 1 package of puff pastry, thawed
– 1/2 cup of chorizo sausage, sliced
– 1/4 cup of grated queso fresco (or mozzarella)
– 1 egg, beaten (for brushing pastry)
– Salt to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roll out puff pastry on a floured surface to about 1/8 inch thickness.
3. Arrange chorizo slices in the center of the pastry, leaving a 1-inch border around them.
4. Sprinkle grated cheese over the chorizo.
5. Fold the pastry over the filling, pressing edges to seal.
6. Brush pastry with beaten egg and sprinkle with salt.
7. Bake for 20-25 minutes or until golden brown.
Cooking Time: 20-25 minutes
Bistec Picado
Savor the rich flavors of Argentine beef with this classic Bistec Picado recipe, a tender and savory cutlet cooked to perfection.
Ingredients:
– 4 beef cutlets (1/2 inch thick)
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 teaspoon paprika
– Salt and black pepper, to taste
– 2 tablespoons butter
Instructions:
1. Season the beef cutlets with salt, black pepper, and paprika.
2. Heat the olive oil in a large skillet over medium-high heat. Add the garlic and sauté for 1 minute.
3. Add the beef cutlets and cook for 3-4 minutes per side, or until cooked to your desired level of doneness.
4. Remove the beef from the skillet and set aside. Reduce heat to medium.
5. Add butter to the skillet and stir until melted.
6. Return the beef cutlets to the skillet and spoon some of the butter-garlic sauce over each cutlet.
7. Serve immediately, garnished with chopped parsley or cilantro if desired.
Cooking Time: 12-15 minutes
Enjoy your delicious Bistec Picado!
Summary
Discover the rich culinary heritage of Panama with these 18 flavorful recipes for every occasion. From hearty stews like Panamanian Sancocho to sweet treats like Hojaldres, this collection has something for everyone. Classic dishes like Ropa Vieja and Arroz con Pollo are joined by modern twists on traditional favorites. Explore the country’s coastal cuisine with seafood options like Pescado Frito con Patacones or indulge in sweet breads like Tortilla Changa. Whether you’re looking for a comforting meal or a special treat, these recipes will transport your taste buds to the vibrant streets of Panama.