John Myers
Overview of Panamanian Cuisine
Panama’s cuisine is a blend of African, Spanish, and indigenous flavors that have evolved over time. The region’s geography has also influenced the food, with seafood being an integral part of many dishes. Rice, beans, yucca, plantains, and corn are staples in Panamanian cuisine, and the use of herbs and spices, such as cilantro and achiote, adds depth and complexity to the flavors. The cuisine is also known for its hearty stews and soups, such as sancocho, a meat and vegetable soup, and arroz con pollo, a chicken and rice dish.
Traditional Panamanian Desserts
Panamanian desserts are just as varied and delicious as the main courses. One of the most popular desserts is tres leches, a sponge cake soaked in three types of milk and topped with whipped cream. Other popular desserts include flan, a creamy custard, and arroz con leche, a rice pudding flavored with cinnamon and vanilla. Hojaldres, which are fried dough balls served with honey or syrup, are also a favorite among locals.
Street Food Culture in Panama City
Street food is an integral part of Panama City’s food culture, and it’s not uncommon to find vendors selling traditional Panamanian desserts on the streets. You can find tres leches, flan, and arroz con leche being sold from food carts and stalls at various street markets throughout the city. One popular street dessert is raspao, which is shaved ice flavored with fruit syrups and condensed milk. You can also find hojaldres being made fresh on the streets and sold hot and crispy.
In conclusion, traditional Panamanian desserts are an essential part of the country’s cuisine and culture. Whether you’re dining in a restaurant or exploring the streets of Panama City, you’re sure to find a variety of delicious desserts to satisfy your sweet tooth. So why not try some tres leches or hojaldres on your next trip to Panama? You won’t be disappointed.
