Unlike other tamales, these are made out of tender corn kernels with a hint of sweetness,
and they come wrapped in corn leaves. A culinary delight that comes straight from our countryside.
Crunchy and delicious fried empanadas, stuffed with meat,
chicken or cheese, make for an ideal breakfast along with a cup of coffee.
The carimañola is a traditional
breakfast fritter made of cassava and stuffed with ground meat.
All Panamanians have surely eaten this sweet fried
bread for breakfast, which pairs well with sausage links in a tomato sauce.
When the corn is young and tender, it is
ground into the tastiest, slightly sweet, fritters.
Corn plays an important role in Panamanian cuisine.
Fried corn tortillas, crunchy on the outside, are commonly accompanied with the national white cheese
Unlike other tamales, these are made out of tender corn kernels with a hint of
sweetness, Two long strips of flour are intertwined to make the shape of
a tied bow, then baked until golden brown and crispy.
Fresh wheat flour ingredients, soft consistency, and unique flavor are what make this a signature product from La Arena, a village that has maintained its baking tradition for over 60 years.
A circular egg-based cake baked until golden, and topped with almonds for a decorative and
crunchy texture, graces Panamanian tables as the main appetizer during Christmas season.