Food & Drink

How to eat well in Panama — customs, dishes and where to go.

Must-Try Dishes (Comida Típica)

Sancocho — Panama's national comfort dish, a hearty chicken soup made with ñame (yam), corn, and lots of culantro (a stronger cousin of cilantro). It's considered a hangover cure and a Sunday family staple.
Ropa Vieja — Shredded beef slow-cooked in a tomato and pepper sauce, typically served with white rice and fried plantains. It's rich, savoury, and found on almost every fonda menu.
Arroz con Pollo — A staple chicken-and-rice dish tinted with achiote and studded with peas, carrots, and olives. Every Panamanian household has its own version and it appears at nearly every celebration.
Pescado Frito — Whole fried fish, usually red snapper (pargo), served crispy with patacones and a squeeze of lime. Best eaten at coastal towns and the Mercado de Mariscos in Panama City.
Carimañola — A deep-fried yuca fritter stuffed with seasoned ground meat, eaten for breakfast or as a snack. Pair it with a strong coffee for a classic morning start.
Tamal — Panamanian tamales are corn masa filled with chicken or pork, wrapped in banana leaves and boiled. They're a Christmas tradition but sold year-round at markets.

Hojaldre — A puffy fried bread eaten at breakfast, often alongside fried eggs, cheese, or sausage. Look for it at roadside stands and small fondas in the morning.
Patacones — Twice-fried green plantain discs, salty and crisp, served as a side with almost everything. They're Panama's answer to fries and are genuinely addictive.
Empanadas — Fried pockets filled with meat, chicken, or cheese, sold everywhere for pocket change. Panamanian versions are usually made with corn masa rather than wheat dough.
Raspao — A shaved-ice treat drizzled with fruit syrup and sometimes condensed milk, sold from colourful carts on hot afternoons. It's cheap, refreshing, and a nostalgic favourite.
Ceviche — Fresh fish or shrimp cured in lime with onion and cilantro, sold by the cup at the Mercado de Mariscos. Buy it fresh, eat it quickly, and skip vendors where it looks like it's been sitting in the sun.

Geisha Coffee — Panama's Boquete region produces Geisha, one of the world's most expensive and celebrated coffees, with delicate floral and tea-like notes. Splurge on a proper cup at a specialty café rather than settling for supermarket blends.
Boquete Coffee Tours — The highland town of Boquete offers farm tours where you can see the harvest and cupping process firsthand. Book directly with estates like Kotowa or Finca Lérida for the real experience.
Everyday Café — Most Panamanians drink strong, sweet coffee (café con azúcar) at small counters throughout the day. Ask for it 'sin azúcar' if you want it unsweetened, as sugar is often added by default.
Casco Viejo Cafés — The old town has a wave of hip third-wave coffee shops serving local single-origin beans. They're pricier but a good place to escape the heat and try quality Panamanian coffee.

Chicheme — A thick, sweet drink of cracked corn, milk, cinnamon, and vanilla, sometimes served almost as a meal. The town of La Chorrera is famous for it.
Seco Herrerano — Panama's national spirit, a sugarcane liquor from the Herrera province, often mixed with milk and ice as 'seco con leche'. It's cheap, potent, and deeply local.
Chichas — Fresh fruit drinks made from tamarind, maracuyá (passion fruit), pineapple, or guanábana. Order chicha natural to get freshly blended fruit rather than powdered mixes.
Balboa & Panama Beer — The two ubiquitous local lagers, cheap and light, perfect for the tropical heat. Atlas is the third common brand you'll see everywhere.
Tap Water — Panama City tap water is generally safe to drink, a rarity in the region. In rural areas and Bocas del Toro, stick to bottled or filtered water.

Fondas — Small, family-run eateries serving cheap plates of home-style comida corriente (rice, beans, meat, plantain). Look for where local workers queue at lunchtime for the best value and freshest food.
Mercado de Mariscos — Panama City's seafood market has an upstairs eatery and stalls serving fresh ceviche and fried fish. It's touristy but genuinely good; go earlier in the day for freshness.
Casco Viejo Warning — The restored old town is beautiful but restaurants here are heavily tourist-priced and often mediocre. Walk a few blocks off the main plazas or eat where locals do to avoid overpaying.
Interior Roadside Stops — Driving through the interior, roadside stands sell fresh fruit, hojaldre, and grilled meats at a fraction of city prices. These stops often serve some of the most authentic food in the country.
Multiplaza Mall Trap — Skip the international chain restaurants in glossy malls unless you're desperate. You'll pay premium prices for food you can get anywhere in the world.

Tipping — A 10% service charge is often added to bills at restaurants, so check before adding more. At casual fondas tipping isn't expected, though rounding up is appreciated.
Lunch is the Main Meal — Panamanians eat their biggest meal midday, and fondas do their brisk business at lunch. Dinner tends to be lighter and eaten early by European standards.
Greetings Matter — Say 'buenos días' or 'buenas tardes' when entering a small eatery or approaching a vendor. Skipping the greeting comes across as rude in Panamanian culture.
Pace is Relaxed — Service is unhurried and you'll usually need to ask for the bill ('la cuenta, por favor'). Don't expect it to arrive automatically; lingering is normal and not rushed.
Cash for Small Places — Fondas, market stalls, and roadside vendors are cash-only, and Panama uses the US dollar (locally called balboa). Carry small bills, as breaking a twenty can be a problem.