Each Panamanian province offers both locals and foreigners a variety of delicacies that represent the best of the cuisines influenced by the country.
The provinces and their cuisine
The gastronomy of Los Santos Province is simple but varied, with most dishes made from native ingredients.
Its typical dishes include lechona, alfajor, sancocho, changa, tamales, carimañolas, serrén, chicken and rice, buñuelos, nance pudding, and many cured meats such as chorizos from Tablón.
The gastronomic variety of Chitré includes sancocho, chicharrones, chicken and rice, lechona, nance pudding, serrén, fried chicken, and many seafood dishes.
In Chiriquí Province, you'll find delicious sancocho, tamales, ceviche, or the popular mono, a typical dish consisting of a tamal wrapped in bijao leaves and filled with rice and black beans, served with beef or chicken and plantain slices.
In Colón Province, dishes are characterized by their spicy and Caribbean flavor, where seafood and fish are usually cooked in coconut milk. Sào is one of the most typical dishes of this region.
In Darién, you'll find seafood stews (guacho), fish cooked with coconut, and the panamanian chocao.
In Panama City Province, the star dish is sancocho, but typical options also include tamales, guacho, ropa vieja, and many fried dishes based on corn, yuca, or plantain.
In Veraguas Province, typical dishes include sancocho, outdoor-raised chicken stew, pork guacho, chorizos, grilled tortillas, and the traditional painted bun, served on special occasions.
