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A short guide to
Panamanian Typical Food

Related Links

Panama’s strategic location has been the backbone of its service-oriented economy from as far back as the 17th century when the isthmus was famous for the Portobolo fairs held by the Spanish whose galleons arriving from Europe brought merchandise for the new territories prior to loading the gold and silver destined for the court of King Ferdinand. The construction of the Panama Canal and the unique monetary system based on the US dollar since 1904, have led the country to become an important international trading, banking and maritime center.

CARIMAÑOLA - A roll made from ground and boiled Yucca and filled with chopped meat and boiled eggs. The roll is then fried before serving.

EMPANADAS - These are something like a Cornish pastry. Some are made from flour pastry and others from corn pastry. They can be filled with meat, chicken or cheese.

TORTILLAS - Are made from ground maize and fried like a pancake.

TAMALES - A very popular local delicacy these are made from boiled ground corn, with spices, chiken or pork inside. The Tamal is wrapped in a banana leaf and boiled before serving.

PATACONES - Green fried plantain, which is cut crossways in pieces, with salt, pressed and fried.

TAJADAS (Platano Maduro) - A ripe plantain cut in slices, lenghtways and baked with cinamon.

Related Links

Free Zone in Focus Panama
ColonFreeZone website
Colon Free Zone's Adm. website
American Chamber of Commerce and Industry of Panama (AMCHAM)
Ministry of Commerce and Industry
Chamber of Commerce, Industry and Agriculture of Panama

 

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