Let’s begin your culinary journey around Panama with a bowl of Guacho (pronounced Wah-cho). Guacho is a slightly soupy rice dish packed with regional vegetables, yucca, and meat or seafood, similar to a risotto. This Panamanian delicacy can be seen on the menus of most local restaurants. However, the seafood Guacho with coconut at Maito—one of Latin America's 50 best restaurants—is easily Panama City's most delectable.

Ingredients:

• 1 pound red beans
• 1 pound of rice, rinsed multiple times
• 1.5 pound cubed salt pork
• 1 pound yucca, cut up
• 1 pound ñame, cut up
• 1 chopped sweet pepper
• 1 chopped onion
• 1 chopped stalk celery
• 3 to 4 mashed garlic cloves
• 1 can tomato paste, small
• a pinch of salt and pepper
  

Instructions:

• Wash the beans and place them in a large pot with enough water to cover them.
• Add 1 tablespoon of salt and cook until the vegetables are almost tender.
• Add the salt pork and continue to add water as the water evaporates, until the beans are cooked.
• Then add the rice and stir it thoroughly with the beans and pork.
• Add the yucca about half an hour later.
• Add the ñame after another half hour.
• The guacho is ready to eat when the ñame is tender.
• Make a "refrito" with the leftover veggies and tomato paste while the guacho is cooking.
• Top each bowl of guacho with a large tablespoon of "refrito".

Traveling through Panama, you will quickly notice that fried cuisine is the regional delicacy. Accept the delicious culinary tradition and try to burn off those extra calories later when you go touring in Panama. Carimañola is possibly the most popular of the many exquisite deep-fried alternatives. Small, hand-rolled yucca balls are packed with ground beef or cheese before being fried to golden perfection.

Ingredients:

• 1.5-pound yuca, peeled and sliced into large chunks (frozen or fresh)
• Salt
• Vegetable oil
  

For the meat filling:

• 2 tablespoons of vegetable oil
• 1 garlic clove, minced
• 1/4 cup of chopped red bell pepper
• 1/2 cup of chopped onion
• 1 chopped scallion
• Salt and pepper
• 1/2 teaspoon cumin powder
• 1 tablespoon of pureed tomatoes
• 1/2 pound ground beef
  

Instructions:

• Place the yuca, salt, and enough water to cover them in a big pot. Bring to a boil, then reduce to medium-low heat and cook for 25 minutes, or until fork-tender.
• Remove any fiber from the middle of the yuca and drain it. Mash the yuca with a potato masher, cover, and put aside.
• Heat the oil in a large skillet over medium-high heat.
• Cook for 3 minutes, or until the onions and red bell pepper are tender. Cook for 1 minute, stirring frequently, with the garlic, scallions, cumin, salt, and black pepper.
• Cook, stirring occasionally until the ground beef is cooked through, about 7 minutes. Cook for 2 more minutes after adding the tomato paste.
• Remove it from the fire, season to taste, and set it aside to cool.
• Divide the yuca mixture into 10 balls. With your finger, poke a hole in the center of each ball.
• Place about 1 tablespoon of meat filling in the center of the ball and gently close it, forming an oval shape.
• Heat the vegetable oil in a big pot to 350°F/180°C.
• Cook the Carimaolas in the hot oil for 2 to 3 minutes, or until golden brown, turning frequently.
• Drain on paper towels after removing from the oil using a slotted spoon. Serve immediately with ají.

When it comes to traditional Panamanian cuisine, the country's national dish, Sancocho, is unrivaled. Broth, vegetables, chicken, and rice are just a few of the important ingredients in this traditional Panamanian soup, but the copious use of indigenous culantro spice takes the cake. Culantro differs from cilantro in that it has a deeper aroma and flavor with slightly sweet undertones. Sancocho is best enjoyed after a night of excessive drinking. Locals say it is the greatest hangover treatment.

Ingredients:

• 1 chicken, chopped into pieces (about 2 kg)
• 1 pound peeled and cut into pieces cassava
• 3-pound peeled and cut into pieces yam (or sweet potato)
• 2 corn ears, each cut into thirds
• 1 small bunch chopped culantro (or cilantro)
• 1 large chopped onion
• 1 green bell pepper sliced into little cubes
• 2 teaspoons oregano
• 4 garlic cloves, chopped
• Salt

Instructions:

• Put the chicken in a pot and then add water.
• After boiling, cook for 5 minutes over high heat.
• Reduce the heat and add the yams, corn, and cassava.
• Cook for 45 minutes on low heat.
• Add the onion, bell pepper, garlic, cilantro, salt, and 1 teaspoon of oregano.
• Cook for another 15 minutes.
• Remove the pan from the heat and stir in the remaining oregano. Before serving, cover and set aside for 10 minutes.
• Sancocho is best served with white rice.

While Ceviche is not a Panamanian specialty (most historians think it originated in Peru), it is one of the country's most popular seafood dishes. Ceviche is generally cooked using Corvina, a local sea bass, or shrimp in this region. It is tangy and citrusy, and it is perfect for a light, refreshing lunch in the tropics. Make a beeline for the Mercado de Mariscos in Panama City, an outdoor fish market providing some of the city's freshest and cheapest ceviche.

Ingredients:

• 1 pound of fresh fillets (you can choose sole, red snapper, rockfish, cod, or seabass)
• 1/2 cup lime juice, freshly squeezed
• 1 teaspoon cilantro (you can also use cilantro)
• 1 Habanero Pepper
• 1/4 cup chopped celery stalk
• 1/2 teaspoon of finely chopped garlic
• 1/2 medium finely chopped Spanish onion
• 1/2 grapefruit segmented
• Salt
  

Instructions:

• Cut the fish into bite-size pieces and place them in a big glass dish with the onions, habanero, celery, and culantro. Mix them with the fish and lime juice to combine.
• Refrigerate the bowl for at least 6 hours.
• Serve with grapefruit, salt to taste, and fried yuca in a bowl.

Ropa Vieja may be the most well-known of all the iconic Panamanian delicacies to taste. Shredded beef is cooked with tomatoes, garlic, onion, cumin, and oregano before being served with white rice and fried, smashed plantains. According to legend, Ropa Vieja originated in Spain many years ago when a poor man ran out of food and was forced to cook a stew out of old, shredded clothing. Ropa Vieja may be found all across Central and Latin America, but the Panamanian version is a delectable staple and a must-try.

Ingredients:

• 1 boneless beef chuck roast, sliced in half (about 2 pounds)
• 2 tbsp. olive oil
• 2 onions (coarsely chopped)
• 2 chopped green peppers
• 4 seeded and minced jalapeño peppers
• 1 seeded and minced habanero pepper
• 3 cans diced and undrained tomatoes
• 1/2 cup of water
• 6 minced garlic cloves
• 2 tablespoons minced fresh cilantro
• 4 teaspoons of granulated beef bouillon
• 2 teaspoons of pepper
• 1 to 1/2 tablespoons cumin powder
• 1 teaspoon dried oregano
• 1/2 cup roughly chopped pimiento-stuffed olives
• Optional: hot cooked rice

Instructions:

• Brown the meat on all sides in a large skillet with oil. Place the beef in a 5-quart slow cooker. Add the onions and peppers.
• Pour over the veggies a mixture of tomatoes, water, garlic, cilantro, beef bouillon, pepper, cumin, and oregano.
• Cover and cook on low for 6-8 hours or until meat is cooked. Remove the steak and set it aside to cool somewhat. Remove the fat from the cooking liquids and add the olives.
• Return meat to slow cooker and shred with two forks; heat thoroughly. If preferred, serve it with rice.
• Freeze option: Divide the stew into individual freezer containers and freeze. Refrigerate until slightly thawed before using. In a saucepan, heat through, stirring occasionally and adding a splash of water if necessary.

If you're visiting Panama over the holidays, don't miss out on trying Tamal de olla, a flavorful Panamanian dish made with European ingredients like raisins, olives, and capers, a nod to the country's Spanish colonial past. Tamal de olla is a casserole-style meal prepared in the oven, unlike conventional tamales wrapped in plantain leaves. The greatest Tamal de olla is made at home during the holidays, but several local eateries in Panama City serve a delicious version all year; El Trapiche and Tinajas are two popular choices.

Ingredients:

• 1 pound of polenta (par-cooked)
• 1 chicken breast, sliced into pieces
• 3 tbsp olive oil seasoned
• Salt and pepper
• 4 peeled and smashed garlic cloves
• 1 tsp oil or 1 tsp annatto seeds
• 1 big finely chopped onion
• 1 chopped yellow pepper
• 1 chopped red pepper
• 2 tbsp capers
• 15 olives (green)
• 2 cans (8 oz) of tomato puree
• 1/2 cup red wine vinegar
• 1 cup of red wine
• 1 cored, seeded, and minced spicy chili pepper

Instructions:

• Marinate the chicken for at least 1 hour in salt, pepper, and oregano. In a large pan, heat the oil over medium-low heat and add the annatto seeds, if using. Add the peppers, onion, and garlic.
• Turn up the heat and brown the chicken while gradually adding the wine and vinegar.
• With the hot chili pepper, add the tomato sauce puree, reduce the heat, and let it simmer for about 1.5 hours.
• Season to taste with salt and pepper, then add the capers and olives in the last 10 minutes.
• Remove the chicken from the pan, debone and skin it, and return the flesh to the pan.
• Make the polenta as directed on the package, but with 3/4 cup water and 1/4 cup chicken sauce.

When it comes to traditional Panamanian cuisine, nothing beats Arroz con Pollo. This simple yet delightful rice dish, easily recognized by its yellow tint and shredded chicken, can be found on practically every local menu in Panama. This is yet another classic Panamanian dish that can be found all around Latin America. Nonetheless, there's no disputing that Panama, as "The Crossroads of the World", puts up a delicious local twist.

Ingredients:

• 3 cups long-grain rice
• 3 boneless chicken thighs
• 1 finely chopped onion
• 2 diced red bell peppers
• 1 diced celery stalk
• 1 diced carrot
• 3 diced scallions
• 1 peeled, seeded, and diced tomato
• 4 garlic cloves, pressed
• 1 cup of corn
• 1/2 cup of peas (fresh or frozen)
• 2 tbsp. annatto seed oil (achiote oil)
• Salt and pepper
• 1/2 bunch finely chopped parsley
• 1/2 bunch finely chopped cilantro
• 3 tbsp. extra olive oil

Instructions:

• In a large pot, place the chicken and 6 cups (1,5l) cold water. Bring the water to a boil.
• Add red bell pepper, 1/2 a celery stalk, an onion, a garlic clove, salt, and pepper.
• Cook for 1 to 1.5 hours over medium heat.
• Remove the chicken from the pan and slice it into strips. Set it aside.
• Remove the chicken broth from the pot and set it aside.
• Heat the olive oil in a big pan over medium heat.
• Sauté the carrots for 3 minutes.
• Cook for another 3 minutes after adding the second red bell pepper.
• Add the remaining celery, scallions, a tomato, and garlic. Cook for 5 more minutes.
• Add the achiote oil and mix well. Mix well after seasoning with salt and pepper.
• Add the uncooked rice and stir it for about 2 minutes over medium heat.
• Cook over high heat until the water has evaporated, then add the leftover chicken broth.
• Reduce the heat to low and carefully add the chicken strips, corn, and peas that have been set aside.
• Cook the rice for another 15 minutes, covered in the pan.
• With a fork, gently combine everything. Add the cilantro and parsley last.

Patacones are firm green plantains that have been fried, smashed, and fried again. They are a frequent addition to many native Panamanian cuisines. They are usually warm, salty, and slightly chewy, and especially delicious when piled high with meat, cheese, and local sauces. Peach Fuzz International's Patacones with Garlic Octopus, a flavor combination as wonderful as it sounds, is an upscale spin on the traditional classic.

Ingredients:

• 4 green plantains
• Oil
• Salt

Instructions:

• Plantains should be peeled and sliced into 1 to 1.5 inch (4 cm) pieces.
• Plunge for about 5 minutes into a heated frying oil, or until golden brown.
• Place them on paper towels after removing them with a slotted spoon.
• Use a tostonera, a wooden instrument for pressing the segments into flat circles, to flatten each cooked part.
• To make ¼ inch (5 mm) thick flat pancakes, flatten each piece of fried plantain between two boards lined with plastic wrap.
• In small batches, deep fry the plantain flat slices for about 4 minutes, or until they turn light golden. Using a slotted spoon, pick them up and set them on paper towels.
• Serve immediately with a pinch of salt.

Empanadas are savory pastries loaded with ground beef, potatoes, or cheese that are deep-fried and brimming with flavor. There are several hole-in-the-wall bakeries where you can get your Empanada fix, but Artisana, a sophisticated cafe in the bohemian neighborhood of El Cangrejo, serves some of the tastiest.

Ingredients:

• 1 box Pillsbury ready-made pie crusts (15 oz.)
• 3/4 pound of ground beef
• 1 diced medium onion
• 1 diced small bell pepper
• 2 diced garlic cloves
• 1 bay leaf
• 4 tablespoons of oil
• 1/2 teaspoon of oregano
• 1/4 cup chopped green chili peppers (or 1/2 teaspoon Tabasco)

Instructions:

• Preheat the oven to 400 degrees.
• Filling: In a skillet, heat the oil and brown the meat, then drain the grease.
• Add the rest of the ingredients, cover, and cook for about 30 minutes. Remove the bay leaf from the dish.
• If the filling has to be thickened, a pinch of flour can be added. Season with salt and pepper to taste.
• Make the crust:
• Roll out 1/8th inch thick on a lightly floured board. For appetizer-sized empanadas, use a cookie cutter or a glass. For luncheon-size empanadas, use a small dish.
• Place roughly 1/2 teaspoon of filling on each round. With a fork, fold over and flute the edges. Using a pastry brush, lightly coat the tops with beaten egg. Preheat the oven to 400 degrees and bake the crust until golden brown.

Fried dough recipes can be found in almost every culture. Hojaldre is the Panamanian variation, and it is an egg and flour-based dough that is typically let to rise overnight before being fried fresh in the morning. Pick up a Hojaldre for a traditional Panamanian breakfast. Flatbread is fried to crisp and light perfection, then topped with cinnamon or sugar and coupled with sausage or cheese. When coupled with a glass of silky hot chocolate, this Panamanian food passion is surprisingly light and airy.

Ingredients:

• 3 cup sifted flour
• 2 tbsp baking powder
• 3 tbsp caster sugar
• 2 tbsp salt
• An egg
• 1 tablespoon of oil.
• 1 cup of water.
• Vegetable oil.

Instructions:

• In the bowl of a stand mixer, combine all of the dry ingredients.
• Make a well in the center of the plate and crack the egg into it. Pour in the oil.
• Mix the ingredients on low speed with the dough hook, gradually adding the water until you have a smooth and uniform dough. The amount of water specified is an estimate based on the quality of the flour used.
• Place the dough on a lightly floured work surface, cover, and set aside for 2 hours to rest away from drafts.
• Form golf ball-sized balls out of the dough by dividing it into 12 to 15 pieces.
• In a big skillet, heat a considerable amount of oil.
• Flatten each ball on a lightly oiled work area and stretch it with both hands until it is round, thin, and flat (approximately 1/4 inch / 5 mm thick).
• Cook each side of the bread for a few minutes until golden brown.