THE BEST OF PANAMANIAN STREET FOOD
Street food in Panamá is more than just a quick meal – it’s a blend of the cultures that make Panamá unique. Situated at the crossroads of the Americas, Panamá’s gastronomical traditions are a tapestry of its indigenous, Spanish, African, and Caribbean influences that come together in a delectable mosaic of flavors. Did you know that street food in Panamá represents over 40% of local food consumption, making it an integral part of the country’s culinary identity? From coastal cevicherias to urban food stalls, I’ve created a list of the best of Panamanian street foods.
THE ESSENTIALS
Panamá is a tropical country of primarily working class people who often need to stretch their dollar as far as they possibly can. Furthermore, because many vegetables languish in the heat of Panamá, key local ingredients like beans, plantains, chicken, yuca and corn not only form the basis of Panamanian cuisine, they keep food affordable. From sancocho to carimañolas, you’ll see these ingredients over and over again.
FONDAS
Without a doubt, fondas are the quintessential Panamanian dining experience. On the exterior, the average fonda is nothing fancy, but on the inside, fondas offer up some really delicious dishes. Here, locals can get a healthy serving of home-cooked food with rice, legumes, a protein and maduros at a very reasonable price. By reasonable, I mean around $4-$5. A couple of my favorite fondas around town are Mamá Gallina in Obarrio and Fonda El Motete on Via España.
MEATS AND SEAFOOD
Hit the Cinta Costera or Plaza de la Independencia on any given weekend and you’re almost sure to find grilled meat skewers, or alambres, on offer. Local vendors set up their grilling station with sauces, marinades, steak, chicken and sausage offering up a yummy and portable snack or a whole meal.
CEVICHE
Panamá is sandwiched in between the Atlantic and the Pacific Oceans making seafood selections abundant. From upscale restaurants in Casco to outdoor eating halls at Mercado de Mariscos, ceviche is a favorite among locals and visitors alike. Whether you like the more widely known version made with “corvina” or seabass, lime juice and fresh crispy vegetables or a creamy mayonnaise base, ceviche is a delightful Panamanian street food that pairs perfectly with your Panamá beer on a hot and humid day.
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CORN BASED
With the first maize pollen traced back to Panama nearly 7,000 years ago, corn has been a staple of the Mesoamerican diet for millennia. This key ingredient is the star of many Panamanian foods as well such as: tamales, empanadas and bollos.
TAMALES
The word “tamal” comes from the náhuatl “tamalli” which means, “wrapped.” Tamales are a very traditional dish throughout Latin America and can be found on offer in Panama in fondas and from street vendors. Tamales are corn dough filled with different meats or cheeses. Though they are available throughout the year, tamales are a very traditional Christmas gift for friends and family, because they resemble little gifts wrapped in a banana leaf. Making these labor-intensive treats is a traditional endeavor which brings family members together for important holidays and family events.
EMPANADAS
Empanada means “covered or coated in bread.” This is a culinary tradition that arrived to the New World by way of the Spanish. Much like tamales, empanadas contain delicious fillings like beef, chicken, cheese and beans. The typical Panamanian empanada consists of a deep fried, corn-based dough giving this street treat its golden color. These affordable foods are a perfect portable snack for people on go.
BOLLOS
Bollos are very specific to my Panamanian street food experience. I have never seen them anywhere else. They are one of the simplest corn treats that I have tried. A bollo is typically made by boiling new corn processed into a thick dough that can be combined with butter or cheese. The dough is stuffed and tied into the corn husk and boiled for about twenty minutes. The result: a sweet and delicious accompaniment for grilled meats, eggs and beans.
ALL THINGS FRIED
Like it or not, frying is the go-to cooking method in Panamá. I’ve heard on more than one occasion that Panamanians love “la fritura,” or fried things. Frying, after all, is quick and easy. Some of the most beloved and emblematic Panamanian foods like patacones, caramiñolas and hojaldres are served out of piping hot pots of corn and vegetable oil.
PATACONES
Patacones are THE everyday accompaniment often showing up as sides or the basis of a meal. These twice-fried plantain slices transform into generous, golden patties that are the perfect vehicle for delivering delicious meats like ropa vieja or chunks of pollo guisado.
CARIMAÑOLAS
Walk through any street market and you’ll see stacks of starchy yuca. Yuca is the integral ingredient that forms the outer shell of these stuffed fritters known as carimañolas. The dough consists of boiled yuca, egg and butter with a traditional filling of seasoned ground beef inside. These are truly one of my personal favorites.
HOJALDRES
Hojaldres are a yummy fried bread consisting of flour, eggs a little sugar and salt. It’s great for serving with eggs at breakfast, sopping up juices from meat and beans or on its own with coffee.
TROPICAL, FRUITY FINDS
Just eight degrees from the equator, Panamá is a tropical fruit lover’s paradise. You can find the most exotic fruits your heart desires from supermarkets, street vendors or right off the tree.
CHICHA
Chicha in Panamá translates loosely as juice. With pineapple, tamarindo, lime, passionfruit, papaya and orange just to name a few, freshly squeezed juices here really on another level. There are so many delicious flavor combos and I’ve never had one I didn’t love. My personal favorite is “sandía y limón” or watermelon and lime from Mercado San Felipe Neri.
FRESH FRUITS
The streets of Panamá are alive with locals selling their farm-fresh fruits in neighborhoods like Santa Ana on Avenida Central or in the bountiful food stalls of San Felipe Neri market. Not only are the fruits amazing, they are so inexpensive!
DESSERTS
Panamanians love their sweets: from raspa’o to cocadas, economical local treats are not hard to find here in the city. On a super-hot day, the colder, the better.
RASPA’O
The most beloved Panamanian sweet treat is raspa’o or shaved ice. Head out on any given day where people gather and you are likely to find these street vendors selling these heaping cups of frosty goodness. Traditional flavors are cherry, grape, orange and lime topped off with a squirt of sweetened condensed milk if you so desire.
COCADAS
Recipes for these simple snacks vary from one person to another. The basic ingredients are freshly shaved coconut, brown sugar or raspadura, sweetened condensed milk and vanilla. The ingredients come together to form a sweet patty in a variety of Latin flavors like dulce de leche, passionfruit and pineapple.
PIPA FRIA
It doesn’t get much simpler or more tropical than “pipa fría.” Pipa fría is available just about anywhere coconuts grow in Panama. Pipa fría is coconut water served cold. It’s as easy as drilling a hole in the top of the cold coconut, and inserting a straw. Then, you’re good to go.
Panamanian street food is a vibrant testament to the country’s rich cultural tapestry. From the sizzling grills of Panama City to the coastal food stalls, these culinary treasures offer more than just a meal – they provide a genuine connection to Panama’s heart and soul. Whether you’re a curious traveler or a passionate foodie, exploring Panama’s street food scene promises an adventure that will tantalize your senses and create lasting memories.
Do you have a favorite Panamanian street food? Let me know in the comments!
To read more about Panama’s food culture, check out my blogpost, Exploring Authentic Panamanian Food.
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