Top 15 Panamanian Foods

Hacienda La Esmeralda is synonymous with premium coffee and is one of the most esteemed specialty coffee producers in the world. Nestled in the beautiful Boquete region of Panama, this family-owned estate boasts a tradition spanning more than half a century. The Peterson family acquired the estate in 1967, dedicating themselves to cultivating coffee with unparalleled quality and character. Their breakthrough moment came in 2004 when they discovered the exceptional properties of the Geisha coffee variety, renowned for its extraordinary aroma and complex flavor profile. Today, Hacienda La Esmeralda produces exclusive micro-lots of Geisha coffee, such as Esmeralda Auction, Esmeralda Special, and Esmeralda Private Collection, available only through auctions and select sales channels. Each batch of their coffee is the result of meticulously controlled cultivation, careful hand-picking, and innovative processing methods, ensuring an unforgettable taste and experience in every cup. Hacienda La Esmeralda is more than just a coffee producer – it is a story of dedication, tradition, and the pursuit of perfection. Their mission is clear: to craft coffee that pushes boundaries and inspires coffee lovers around the world.Expand

Ninety Plus Coffee is an innovative producer of specialty coffee, known for its commitment to quality, environmental sustainability, and pioneering processing methods. The company was founded in 2006 by Joseph Brodsky with a vision to redefine industry standards through experimentation with fermentation, terroirs, and cultivation methods. Ninety Plus Coffee began its journey in Ethiopia, the birthplace of coffee, where new approaches to coffee cultivation and processing were developed. Shortly after, the company expanded its plantations to Panama, recognizing the exceptional conditions for growing premium Arabica coffee. Its two leading farms, Gesha Estates and Barú Estates, are situated on rich volcanic soil and surrounded by biodiversity that enables organic coffee growth in the shade of natural forests. Their Gesha variety is particularly significant, recognized as one of the best coffees in the world. Coffees from the Ninety Plus collection have won awards at prestigious competitions and have been used to claim several world championships in coffee preparation. Their cultivation method does not rely on conventional plantation systems but instead follows a holistic approach that encourages the regeneration of natural ecosystems. Expand

Lamastus Family Estates is a prestigious name in the world of premium coffee, with a cultivation tradition spanning over a century. The Lamastus family has been producing coffee since 1918, when Robert Lamastus founded the first plantation in the Boquete region, in the heart of Panama. Today, this family tradition lives on through three exceptional estates: Elida Estate, El Burro Estate, and Luito Geisha Estate, located at altitudes ranging from 1,700 to 2,500 meters. The unique location of these plantations, rich volcanic soil, and microclimatic conditions contribute to the development of coffee with exceptional complexity of flavor and aromatic profile. Among the varieties we cultivate, the Geisha variety stands out, having won numerous prestigious awards, including multiple titles at the Best of Panama competition. We take pride in blending tradition with innovation. Coffee from our estates reaches the most discerning connoisseurs worldwide, and our dedicated research into fermentation and drying processes allows us to continually raise the bar for quality.Expand

Cafe de Panama S. De RL is a coffee producer based in Panama. They specialize in high-quality coffee sourced from the region's rich and fertile highlands. Their production includes various premium coffee beans, including the prestigious Geisha variety. The company emphasizes sustainable farming practices and works closely with local farmers to ensure both quality and fair trade.Expand

Especias Valmar is a Panamanian company specializing in the production and distribution of herbs and spices. The company offers a variety of products including dried herbs, ground spices, and seasoning blends. Especias Valmar sources its raw materials both locally and internationally to ensure high-quality products. The company serves both the domestic market in Panama and exports to other countries in the region.Expand

Cachapa, chorreada, arepa de choclo, güirila, toquera, tortilla de choclo, and tortilla changa, are all names that describe a Latin American corn dish that can be categorized as either a pancake, tortilla, or flatbread, depending on the country. It can be made only of corn or have additional ingredients like sugar, water, milk, salt, butter, cheese, and oil. They are typically prepared by street vendors and are either fried or griddled (in Nicaragua, they’re cooked between two banana leaves!) and characterized by a sweet-savory flavor. They can be eaten plain with a beverage, wrapped around a filling, or topped like an open-faced sandwich with things like cheese, shredded pork, sour cream, and eggs. They can be eaten any time of day, but typically they're eaten for breakfast, as a snack, or a quick dinner.Expand

Yuca al mojo is a flavorful side dish that is popular in Panama and throughout the Caribbean. It consists of boiled cassava (yuca) marinated in a zesty sauce made with garlic, cilantro, lemon juice, salt, and pepper. Although it is usually served as a side dish, yuca al mojo is also a welcome addition to numerous salads.Expand

Carimañolas are Colombian snacks made with mashed cassava that is filled with chicken, beef, or cheese before being deep-fried. These fritters are traditionally torpedo-shaped and can be served for breakfast or as an appetizer before a bigger meal. The meat filling is usually flavored with onions, bell peppers, garlic, cumin, and tomato paste. It is recommended to serve carimañolas warm with ají sauce on the side.Expand

Hojaldres is a traditional breakfast bread consisting of fried dough made with flour, sugar, salt, and oil or butter. The texture of this bread is similar to donuts, but its taste is savory. The flat, round bread is usually topped with cheese, while a sausage stew known as salchichas guisadas is often served as a dip on the side.Expand

Plátanos en tentacion is a Panamanian dish that can be translated as plantains in temptation. It consists of ripe plantains that are mixed with a combination of water, butter, rum, sugar, and vanilla, and the concoction is then baked until dark golden in color. Before serving, plátanos en tentacion are sprinkled with powdered sugar and cinnamon. These plantains are traditionally served not as a dessert, but as a side dish, usually accompanying roasted meat and white rice.Expand

Mamallena is a simple Panamanian bread pudding made with bread, sugar, eggs, butter, salt, vanilla extract, and raisins. All the ingredients are combined, poured into a glass mold, then baked until slightly brown. In Panama, mamallena means stuffed mama, probably denoting the dense and satisfying nature of this dessert. This bread pudding is nothing like other bread puddings because its texture is much more spongier and mushier instead of bready. The dessert is sold in many local bakeries and it is usually served with a glass of milk.Expand

Tamal Panameño is a traditional dish originating from Panama. These Panamanian tamales have many variations, but they’re often prepared with corn dough that’s mixed with raisins and some broth. Once shaped, the tamales are stuffed with meat such as pork or chicken. They’re wrapped in fresh banana leaves and steamed to perfection. The filling often contains many ingredients such as onions, garlic, bell peppers, tomatoes, olives, capers, and various spices, in addition to meat and raisins.Expand

Despite its name, sopa borracha (lit. drunk soup) is not a soup at all, but a festive Panamanian dessert that is especially popular at weddings and birthdays. It consists of a sponge cake that is cut into smaller pieces, then drenched in a sweet syrup made with sugar, cinnamon, lemon zest and juice, dark rum, and sherry, boiled with prunes and raisins which are later used as a topping once the dessert has been assembled. If desired, sopa borracha can be additionally topped with silver dragées, as the Panamanians do.Expand

Bocado de la reina is a cake-like bread pudding made with leftover bread, condensed milk, eggs, and bananas. It is especially popular in Panama and Guatemala. This cake is typically flavored with cinnamon, while raisins might be added for extra flavor. Although the literal translation of this dish means the bite of a queen or queen's bite, it is still unclear why a cake made with leftover bread would be fit for a queen.Expand

Huevitos de leche (lit. milk eggs) is a Panamanian specialty, a highly caloric sweet treat consisting of milk, sugar, and either cornstarch or flour. These treats are typically flavored with a cinnamon stick that is inserted into the pot while the other ingredients boil. When the concoction becomes golden brown in color, it is left to cool a bit and then it is formed into the shape of small eggs. These eggs are traditionally dusted with icing sugar and wrapped in colored paper. Huevitos de leche are great for picnics, children's parties, or as an accompaniment to afternoon tea.Expand