Cuisine

Because of Panama’s diverse Spanish, American, Afro-Caribbean and indigenous influences, Panamanian cuisine ranges from the familiar to the exotic. A typical Panama meal usually includes meat, coconut rice and beans accompanied by local fruits and vegetables like yucca, squash and plantains. For breakfast, dishes often often contain deep-fried corn tortillas heaped with eggs and fried meat. But a bounty of fresh fruit, along with eggs and toast is easy to come by. And of course, Panamanian coffee is a must. In Panama, you’ll also find an abundance of ceviche, empanadas, tamales and plantains. Plantains are traditionally served in three different ways: salty fried green plantains cut crosswise; mature fried plantains (slightly sweeter); and baked plantains cut lengthwise and sprinkled with cinnamon. And if that doesn’t satisfy your sweet tooth, keep an eye out for Panama’s signature dessert, the Tres Leches Cake (Pasel de Tres Leches); it’s a cake soaked in three kinds of milk, including evaporated milk, sweetened condensed milk and cream. Raspados, or Panamanian snow cones, are always popular and come topped with sweet syrups and condensed milk.