short guide to
Panamanian Typical Food
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.
Free Zone in Focus Panama
Free Zone's Adm. website
Chamber of Commerce and Industry of Panama (AMCHAM)
of Commerce and Industry
of Commerce, Industry and Agriculture of Panama