The Holy Week season is a time for family enjoyment and learning more about the customs of the people.
Our culinary traditions
Panamanian traditions during Easter range from religious activities to tasting delicious dishes that are very characteristic of this time of year. The typical dishes of the season are so varied that you can find both sweet and savory delights.
In Panama, it's no surprise to find a cuisine that offers the best from the Pacific and Atlantic coasts, where a variety of dishes made with fish and seafood are the most popular, not to mention delicious coconut rice or traditional plantains.
Among the most sought-after dishes for the Easter season in Panama, you'll find those based on fish such as corvina, cod, Sierra, and red snapper, as well as exquisite ceviches.
They are also often enjoyed with salted fish buns or fish escabeche.
The sweetness of the season
Regarding sweets, there is a typical dish from the Caribbean coast of Panama, the famous enyucado, which is a kind of cake made with yuca, anise seeds, grated coconut, and white cheese.
Similarly, toasted pumpkin seeds are very traditional, either eaten plain or used in making sweets like cocadas. The Bon, a delicious Afro-Caribbean bread enjoyed during Easter festivities, is also prominent.
Panamanian cuisine is closely linked to its history and is so diverse precisely because it adopts many foreign traditions, making it easy to find delicious dishes from other regions. Nevertheless, Panama continues to uphold and celebrate its own culinary traditions.
