Tropical Adventures
This simple spicy treat made from pig’s feet is a rare delicacy. The dish has its origin in Afro-Panama and it tastes nothing short of heavenly. If you serve this little course to your guests along with their meal, believe me when I say that they are going to squeal […]
Shrimp ceviche or ceviche de camaron is a very popular dish in Central and South America. Here is a traditional Panamanian recipe. It is a little spicy, but not too much since food in Panama is not really spicy at all. Ingredients: 1 pound (½ kg) of shrimp 1 medium onion 10 […]
How to make mondongo a la culona, Panama’s tripe stew with pork tails, chorizo, tomato sofrito, chickpeas and capers. How to clean tripe, pressure-cooker times, FAQ.
Tropical Carrot Salad is prepared with carrots, cabbage, onion, lemon, and a few other ingredients and it is a must-have delicacy. The salad looks inviting and tastes delightful and refreshing. Remember to serve it either at room temperature or cold in order to ensure that its taste can be fully […]
The Sierra fish (Spanish: Mackerel) is known for excellent flavor – similar to Jacks but more delicate. It is found along the eastern-central Pacific from Southern California to the northern tip of Chile. It is very popular in Panama as a national dish. Ingredients: 1.5 lb Sierra fish fillet 2 […]
How to make Panamanian arroz con pollo: saffron rice cooked in chicken broth, mixed with shredded chicken, stir-fried vegetables, capers and peas. Party tips and FAQ.
How to make Panamanian sancocho, the national chicken soup: culantro, garlic, oregano, yuca, ñame and otoe. Where to find the roots in the US, tips, storage and FAQ.
Authentic Panamanian ceviche: corvina or sea bass marinated in fresh lime juice with onion, cilantro and ají chombo. Best US fish, safety tips, serving ideas and FAQ.
How to make Panamanian hojaldras: a simple flour dough, rested, stretched thin and fried until puffed and golden. Tips, what to serve with them, storage and FAQ.