Seven Panamanian Dishes You've Never Heard Of (And Need to Cook This Week)

Sancocho gets a lot of love — and it deserves it. Ceviche is having its moment. But if you stopped there, you'd be missing about 90% of what makes Panamanian food genuinely exciting. This is a country with Indigenous culinary traditions stretching back centuries, an Afro-Caribbean coastal culture that developed its own distinct food language, and a mix of Chinese, Spanish, and West Indian influences that show up in ways most Americans have never encountered.

These seven dishes are the ones that rarely, if ever, show up in US Panamanian restaurants. They're the food that locals actually eat — at family gatherings, at roadside stands, at community festivals. And the good news is that most of them are completely achievable in an American kitchen with ingredients you can find right now.

1. Guacho de Puerco — The Thick, Porky Rice Stew That Sticks to Your Ribs

Guacho (pronounced roughly wah-cho) is Panama's answer to a thick, porridge-style rice stew, and the pork version is one of the most satisfying cold-weather dishes you'll ever make. Unlike a soup, guacho cooks until the rice breaks down and thickens the broth into something closer to a savory congee — rich, starchy, deeply flavored.

The base is typically pork ribs or pork shoulder cooked with culantro (not cilantro — culantro is broader-leafed and more pungent), garlic, onion, and ají chombo for heat. The rice goes in later and cooks slowly until it practically dissolves into the broth. It's not pretty. It's incredibly good.

For US cooks: Country-style pork ribs work perfectly here. Culantro can be found at Caribbean or Latin grocery stores, but in a pinch, use a larger quantity of regular cilantro. This is genuinely excellent Sunday cooking.

2. Bala (Bollo de Maíz) — Steamed Corn Pockets with a Savory Soul

Bala is one of those dishes that carries the fingerprints of Indigenous Panamanian food culture most clearly. These are steamed masa pockets — similar in concept to a tamale but distinctly Panamanian in their preparation and flavor profile. The corn dough is seasoned simply, sometimes with lard or coconut, and wrapped in corn husks or bijao leaves before being steamed until firm.

They can be filled or plain, eaten as a side or as a standalone snack. In Chiriquí province and among communities with Indigenous heritage, they're a staple at celebrations and everyday meals alike.

For US cooks: Use masa harina (Maseca is widely available) for the dough. Dried corn husks sold in the tamale section of Latin grocery stores work as wrappers. This is a weekend project, but the results freeze beautifully.

3. Sopa Borracha — The Rum-Soaked Sponge Cake Dessert That Defies Category

Okay, this one is technically a dessert, but it's so specific to Panamanian celebration culture that it earns its spot on this list. Sopa borracha — literally "drunk soup" — is a syrup-soaked sponge cake layered with raisins, prunes, and enough rum to make it genuinely festive. It's served at quinceañeras, weddings, and holidays, and it's one of those things that every Panamanian has a strong opinion about.

The cake itself is simple. The magic is in the syrup: sugar, water, cinnamon, cloves, and a generous pour of Panamanian rum (or any dark rum you have on hand) cooked down and poured over the warm cake so it soaks all the way through.

For US cooks: Use a basic génoise or store-bought sponge cake if you want to skip the baking step. The rum syrup is where your energy should go.

4. Chicheme — The Fermented Corn Drink That's Also a Meal

Chicheme occupies a fascinating middle ground between a beverage and a food. Made from cracked corn, milk, cinnamon, and vanilla, it's thick, slightly sweet, and deeply nourishing — often served cold from roadside stands or at festivals. Some versions are lightly fermented; others are simply cooked and chilled. Either way, it's one of the most distinctive things you can drink in Panama.

In the US, this is a great introduction to Panamanian food culture for people who aren't ready to commit to a full cooking project. It's approachable, dairy-friendly in its non-fermented form, and genuinely refreshing on a hot afternoon.

For US cooks: Look for hominy or cracked corn at Latin grocery stores. Simmer with whole milk (or a mix of milk and coconut milk for a coastal twist), cinnamon sticks, vanilla, and sugar. Chill completely before serving over ice.

5. Carimañola — The Yuca Fritter That Outperforms Every Other Fritter

If you've ever had a Cuban papa rellena, you're in the neighborhood — but carimañolas have their own identity. These torpedo-shaped fritters are made from mashed yuca dough wrapped around a filling of seasoned ground beef or chicken, then deep-fried until the outside is golden and slightly crispy while the inside stays soft and yielding.

They're a popular breakfast food and street snack throughout Panama, sold from carts and small shops in the early morning hours. In the US, they're almost nonexistent on menus, which is genuinely baffling because they're delicious and not particularly difficult to make.

For US cooks: Frozen yuca (available at most Latin grocery stores) makes this very manageable. Boil, mash, and season the yuca, then shape around your filling of choice. The key is making sure the yuca dough is dry enough to hold its shape — too much moisture and they'll fall apart in the oil.

6. Ropa Vieja Panameña — Panama's Take on the Shredded Beef Classic

Yes, Cuba has its version. Panama has one too, and it's different enough to deserve its own recognition. Panamanian ropa vieja tends to be saucier and often incorporates culantro, ají amarillo-style peppers, and sometimes a touch of tomato paste for depth. The beef is braised low and slow until it shreds effortlessly, then folded back into the sauce and served over white rice.

What separates it from its Cuban cousin is the spice profile — slightly more herbal, with a heat that builds rather than hits upfront. It's the kind of dish that gets better the next day, making it perfect for meal prep.

For US cooks: Chuck roast or beef brisket works beautifully here. Don't rush the braise — three hours at low heat is better than one hour at high. The texture is everything.

7. Pesao — The Indigenous Fish Preparation That Predates Everything Else on This List

Pesao is one of the oldest preparations in Panamanian culinary tradition, associated particularly with Ngäbe-Buglé communities in the western highlands and Bocas del Toro region. It's a simply prepared dish — whole or large pieces of fresh fish cooked in water with salt, culantro, and sometimes coconut — but the technique and intention behind it reflect a food culture that's been feeding people in this landscape for centuries.

It's not a flashy dish. It's not supposed to be. The point is the quality of the fish and the restraint of the seasoning — a philosophy that a lot of modern American cooking has started to circle back to.

For US cooks: Use the freshest whole fish you can find — snapper, bass, or porgy all work well. The preparation is simple enough that the fish does the heavy lifting. Serve with white rice and sliced avocado.

Panamanian food has range. It has depth. And most of it is hiding in plain sight, waiting for someone curious enough to look past the greatest hits. These seven dishes are a starting point — a way into a culinary tradition that rewards the adventurous home cook more than almost any other cuisine in the Americas.