Panamanian cuisine is a mix of African, Spanish, and Native American techniques, dishes, and ingredients, reflecting its diverse population. Since Panama is a land bridge between two continents, it has a large variety of tropical fruits, vegetables and herbs that are used in native cooking. Typical Panamanian foods are mildly flavored, without the pungency of some of Panama's Latin American and Caribbean neighbors. Common ingredients are maize, rice, wheat flour, plantains, yuca, beef, chicken, pork and seafood.
Dishes
Corn-based dishes come from the kernel, cooked in water and then ground in order to obtain a dough. Fresh corn is also used in some dishes. Due to the multicultural background of the Panamanians, many of its dishes are heavily influenced by the cuisine of other Latin American countries and also the Caribbean as well as European. Some of the main meals, dishes and specialties include:
Almojábanos – "S" shaped corn fritters.
Arroz con camarones y coco – rice with shrimp and coconut milk.
Bollos – corn dough wrapped in nahuala palm leaves, corn husk or plantain leaves and boiled. There are two main varieties: fresh corn bollos and dry corn bollos. The dry corn type is sometimes flavored with butter, corn, or stuffed with beef, which is called bollo "preñado". Bollos have been described as a type of tamale.
Carne entomatada
Carimañola – similar to an empanada, but made from yuca and stuffed with beef
Empanadas – made either from flour or corn, and stuffed with meats and/or vegetables, cheese, and sometimes sweet fillings, such as fruit marmalade or manjar blanco.
Ensalada de papas – potato salad, called ensalada de feria, when beetroot is added.
Fried fish
Guacho soup
Hojaldres/Hojaldras – a type of fry-bread, similar to South American countries, known in other countries as "blach tostones".
In Panama there were bars that catered to local businessmen, tourists and gamblers and some that were frequented by US military personnel. The latter mostly had a reputation as "shot and beer" dives with unknown names. One of these bars, Kresch's Place published a drink recipe book. Several of the drinks are named after bases, submarines, forts, ships and other military institutions. The "U.S.S. 44 Special" was Old Tom gin, sloe gin and lime juice. The U.S.S. Mallard was aged rum, red vermouth, Bénédictine, absinthe, Angostura bitters garnished with lemon peel. The cover of the recipe book shows soldiers, sailors and an Army officer drinking.
Fresh fruit juices – pineapple, passionfruit, papaya, orange, tree tomato, etc. are prepared by blending fresh fruit and straining; typically heavily sweetened and optionally with condensed milk added
Malteada – a malted eskimo-like milkshake without ice cream
The traditional Panamanian dish for Christmas usually includes chicken tamales, arroz con pollo, puerco asado, pernil, pavo, and relleno. Bowls of fruits and fruitcake are set out on the tables along with the dishes. Along with these foods and dessert, a traditional drink is served called Ron Ponche, and different recipes are available. An easy one consists of two cans of condensed milk, three cans of evaporated milk, six eggs, and a half a bottle of rum and nutmeg for some extra flavor.
