Geographically, Panama is one of the most important countries on Earth. It connects the Pacific side of the Americas to the Atlantic side and acts as a bridge between the continents of North America and South America. 

It also has endured years of Spanish rule, though this may have positively impacted its food. Being a bridge to various regions across the world, the Panamanian cuisine takes in influences from East and West, North and South.

While a lot of its food can be found in other Latin American countries, the Panamanians have added enough of their identity that their style of cooking certain foods is uniquely tied to their culture.

Panama: 5 Must-Try Panamanian Dishes

We look at five of these dishes in Panama, which have a certain Panamanian flair despite being found in other countries.  

The style of how a dish is cooked depends on which region of Panama, as Chef's Pencil noted that ingredients for the food depend on where it is from. Here are our picks.

Ropa Vieja or 'Old Clothes'

Eating Ropa Vieja or "Old Clothes" may not sound all that appetizing, but there is a reason why this stew of shredded beef is popular across Central and South America, as well as the Caribbean. 

The Panamanian variant features shredded beef stewed with cilantro and various spices. It's mouthwatering and filling and is served with rice and fried plantains.

Mondongo a la Culona (Tripe Stew)

Mondongo or tripe is a popular ingredient in Latin American cuisines, and the Panamanians have made a great stew with Mondongo a la Culona.

The tripe is cooked slowly to make it tender, as well as get rid of any extra gaminess. The stew itself has a tomato base and a variety of vegetables, from potatoes to chickpeas.

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Panamanian Yucca Cakes

They are called yucca cakes, but these dishes are savory. The Panamanian variant is unlike its counterparts in other Latin countries, as they are certainly not made for dessert. 

Usually eaten during breakfast, Panamanian yucca cakes are soft on the inside and crispy on the outside. According to the Spanish Academy, these are commonly called Carimañolas. 

These savory fritters are usually stuffed with various ingredients, including white cheese (queso blanco), chicken, beef, and eggs.

Cocadas

Cocadas are a type of coconut dessert that can be found all over the Latin world and in the Philippines, which Spain also colonized. Each country has its own variation, but all are made from shredded coconut and sugar. 

For the Panamanian version, they make it with condensed milk and sugar cane. People in Panama often enjoy it as a snack or dessert, and best enjoyed with coffee.

Sopa Borracha

Sopa Borracha is Panama's "Drunken Soup." However, this dessert is not really a soup, and it will get you drunk. It is usually a sponge cake soaked in an alcoholic syrup made from rum, sherry, or sweet wine. It is then spiced and served with raisins. They usually serve this dessert at weddings and special occasions.

READ MORE: Mexico: 5 Underrated Mexican Food That Are Not Tacos

This article is owned by Latin Post.

Written by: Rick Martin

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