Carimanolas is a deep-fried ) yucca pastry, a meat pie with a filling of ground meat and cheese. It’s small (no more than 2 inch). Panamanians tend to eat it as breakfast or as an appetizer. This wholesome pie should be served hot , that too with some sauces like Suero Costeño to enhance its...

Arroz con Guandú y Pollo Guisado (Rice and Beans with Chicken) is one the most popular dishes from Panama. Rice and beans with chicken, it may sound simple, but when done right, it is a welcome sight to any Panamanian. The dish that is more of a staple in the county. It is served in the most humble...

Empanada is one of the most popular foods in Panama. It is a traditional dish in Spanish-speaking Latin American countries and thus comes in many different variations. It is a bread dough or puff pastry stuffed with different meats, vegetables, fruits, cheese, and sometimes sweet fillings. It is...

Tamal Panameño is a traditional dish originating from Panama. The tamale in Panama is prepared with ground corn, which is cooked and ground, while the chicken and or pork is cooked with savory sauce. They’re wrapped in fresh banana leaves and then steamed. The filling often contains many...

Ceviche de Corvina is a Panamanian classic seadfood dish. Unlike recipes with roots in Peru, this one uses lemon instead of lime, and adds celery for a pleasing crunch. While some cultures prefer to marinate ceviche overnight, Panama stops at just a few hours. Panamanian substitute shrimp for the...

Sao or pickled pigs feet or pork legs with cucumbers slice are a popular recipe in Panama that is present in any event any time of the year. The dish has its origin in Afro-Panama.It is a rare delicacy. The meat and cucumbers, adding onions are marinated and seasoned with lemon juice and other...

Ropa Vieja is a beef preparation, served as both breakfast and lunch. It has derived its name from a legendary story, where a man ran out of food while serving his guests, so he picked one of his garments and made a stew preparation out of this. This is a simple dish with a mixed taste of cooked...

Guacho de mariscos is a seafood dish, a local favorite. It’s basically a kind of thick rice soup with yams, yucca, mixed vegetables and mixed seafood. It can also be served with beef instead of seafood, but the seafood is the most popular. Guacho de mariscos is sometimes served in a totuma, a deep...

Bistec picado is a Panamanian dish made with finely chopped pieces of meat which are braised with chili peppers in a rich tomato sauce . Traditionally the mildly spicy beef stir fry that brings together onions, bell peppers, garlic, and seasonings and transforms these ingredients into a...

Corvina frita or Pescado fritos panama is a typical dish in Panama that a whole fried fish, usually corvina (sea bass), seasoned with salt and served whole. A similar dish, but with red snapper called, Pargo frito is also a fried whole fish. The meal usually comes accompanied with the tostones...

Baho, or vaho, is one of the cornerstones of Nicaraguan cuisine. Beef, plantains and yuca (cassava) are wrapped in banana leaves and steamed over water in a large pot. Baho is food for a Sunday afternoon. Start the recipe on Saturday by marinating the meat. Vaho means "mist" or steam in Spanish and...

Pescado a la Tipitapa is a grilled or deep fried and boneless whole fish or fish fillet  topped with special house sauce. The dish comes from Tipitapa, that why the name.The people of Tipitapa fish often either at a nearby lake or at the lagoon where they catch Gaupote and prepare it a la Tipitapa,...

Berenjenas rellenas or stuffed eggplants is a traditional savory specialty from Nicaragua. There are many versions of this dish regarding its preparation and the ingredients used for the filling. A variety of vegetables, vegetables and rice, or a combination of ground meat (usually pork and beef)...

Fritanga is the name given to a typical Latin American dish of fried foods. A fritanga is also a restaurant that makes home-style Nicaraguan foods. The classic fritanga is with tacos, chorizo, beef or pork, but barbecued chicken is typical nowadays as well.Most fritangas have their wares out on...

Indio viejo ("old Indian") is a type of stew popular in Nicaragua. It is usually made from shredded corn and beef. The dish is traditional to Nicaragua and one of the oldest native dishes in Nicaraguan cuisine. It is similar to a porridge. The dish dates at least to the colonial era and a mortar...

Lomo Pinchado is Nicaraguan braised tenderloin in a citrus or orange, worcestershire, red wine marinade. The main ingredient for the recipe is pork loin. The dish is prepared traditionally for special occasions in Nicaragua. It is a very popular dish of New Year's Eve , weddings, family events and...

A nacatamal is a traditional dish found in Nicaragua similar to the tamal. The nacatamal is perhaps the most produced within traditional Nicaraguan cuisine and it is an event often reserved for Sundays at mid-morning, it is usually eaten together with fresh bread and coffee. It is common to enjoy...

Vigorón is a traditional Nicaraguan dish. It consists of a cabbage salad (chopped cabbage, tomatoes, onions, and chili pepper marinated in vinegar and salt), boiled yuca, and charrascaes (fried pork belly or fried pork rinds), all wrapped in a banana leaf.This dish is often eaten without utensils,...

Brochetas or brochetas de res asadas, also called alambre is Nicaraguan style skewers of grilled beef. The dish requires few ingredients,does require some preparation time. To prepare meat first in marinade and seasoning well. Other ingredients are slice the bell peppers, onions and bacon....

Gallina rellena (stuffed hen) is a traditional Nicaraguan dish. It is usually served during Christmas and New Year with family and friends. The ingredients of gallina rellena consist of hen, pork meat, carrots, potatoes, chayote, raisins, vinegar and tomato sauce. It is usually served with...