From Wikipedia, the free encyclopedia
Panama has its own unique and rich cuisine. As a land bridge between two continents, Panama is blessed by nature with an unusual variety of tropical fruits, vegetables and herbs that are used in native cooking. Also, as a crossroads of the world, Panama’s cuisine is influenced by its diverse population of Hispanic, native Indian, European, African and even Chinese migrations.
[edit] "Frituras"
[edit] Main dishes
- Arroz con guandu
- Arroz con pollo
- Sancocho
- Guacho
- Mondongo a la culona
- Ropa vieja
- Ceviche
- Fried fish
- Ensalada de papas (otherwise known as "ensalada de feria")
- Tamales
- Tamal de olla
- Bollos (variants are "preñado', buttermilk, coconut, etc.)
- Platano en tentacion
[edit] Desserts
- Bocado de la reina
- Cabanga
- Huevitos de leche
- Manjar
- Cocadas
- Pesada de nance
- Tres leches cake
[edit] Drinks
- Chicheme
- Resbaladera
- Ron ponche
