Gastronomie du Panama

Plats Panaméens Essentiels à Essayer

Plats Principaux & Saveurs Essentielles

• Sancocho de Gallina:

  Considered Panama’s national dish, this is a deeply satisfying chicken and root vegetable soup. It is the ultimate comfort food, often turned to as a restorative cure after a late night. The distinctive flavor comes from key ingredients like ñame (a type of yam), generous amounts of culantro (a potent cousin of cilantro), and oregano.

• Ropa Vieja:

  This dish of tender shredded beef stewed in a savory, tomato-based sauce is popular across Latin America, but Panama’s version has its own character. It is typically served as a main course accompanied by simple white rice and sweet fried plantains (maduros), which balance the richness of the beef.

• Arroz con Pollo:

  A beloved classic, chicken and rice is a fixture at nearly every Panamanian celebration, from birthdays to national holidays. More than just a simple mix, the rice is often colored with achiote and enriched with additions like olives, capers, and finely diced vegetables, making it a flavorful and festive one-pot meal.

• Corvina Frita:

  With two long coastlines on the Pacific and Caribbean, Panama boasts exceptionally fresh seafood. Corvina, or sea bass, is a local favorite. It is often served fried whole, with a crispy skin and moist, flaky flesh, accompanied by a generous side of patacones (fried green plantains) and a wedge of lime.

• Gallo Pinto:

  While sharing a name with its more famous Costa Rican counterpart, Panamanian gallo pinto is distinct. Rather than being a breakfast staple of pre-mixed rice and beans, here it is often a side dish. On the Caribbean coast, the rice and beans are simmered in rich coconut milk, lending a unique and subtle sweetness to the dish.

Collations, Cuisine de rue et Accompagnements

• Ceviche:

  Panamanian ceviche is a refreshing staple, typically made with fresh corvina cured in lime juice and mixed with finely chopped onions and celery. A kick of heat is provided by the local aji chombo pepper. You will find it served everywhere, from humble street carts to the city’s most elegant restaurants, often with crackers or a salty pastry.

• Patacones / Tostones:

  These twice-fried green plantain slices are the quintessential Panamanian side dish, appearing alongside almost every meal. They are pounded flat after the first fry and then fried again until golden. The result is a delightfully salty, starchy, and crispy counterpoint to stews, fried fish, and grilled meats.

• Carimañolas:

  A popular breakfast item or afternoon snack, these are torpedo-shaped fritters made from mashed yuca (cassava). They are stuffed with seasoned ground meat before being deep-fried to a perfect golden brown, creating a wonderful texture contrast between the crispy exterior and the soft, doughy interior.

• Hojaldras:

  This simple fried bread dough is a common feature on the Panamanian breakfast table. It is light, fluffy, and slightly sweet, making it a perfect accompaniment to savory items like fried eggs, sausages, or stewed meats. It is best enjoyed fresh and warm from the pan.

• Tamal de Olla:

  Unlike the leaf-wrapped tamales found elsewhere in Latin America, Panama’s “pot tamale” is a rich, savory corn-based casserole. The corn masa is mixed with chicken or pork and other ingredients, then baked in a dish until firm. It is a dense, flavorful dish often reserved for holidays and special family meals.

Un Goût des Boissons Panaméennes

Boissons non alcoolisées

• Chicheme:

  A sweet and hearty drink made from slow-cooked corn, milk, and sugar. It has a thick, creamy consistency and is typically spiced with cinnamon. While available in many places, it is a particular specialty of the La Chorrera region, west of Panama City.

• Resbaladera:

  This is a refreshing, milky beverage made from rice and barley, often found at traditional refreshment stands. It is lightly sweetened and flavored with cinnamon and nutmeg, making it a cooling and pleasant drink in the tropical heat.

• Jugo de Maracuyá:

  Panama’s climate yields an incredible variety of tropical fruits. Passion fruit juice is a tart and refreshing favorite. We highly recommend trying the various jugos naturales (natural juices) available, such as mango, pineapple, and tamarind, for a true taste of the local produce.

• Café de Boquete:

  The highlands of the Chiriquí province produce some of the world’s most sought-after coffee. The Geisha variety, in particular, is renowned for its complex floral and citrus notes. If your itinerary permits, a visit to a coffee farm in the Boquete region is a worthwhile experience.

Boissons alcoolisées

• Seco Herrerano:

  This is Panama’s national liquor, a neutral spirit distilled from sugarcane, similar to a white rum but with its own distinct profile. It is a versatile base for cocktails and is often consumed simply with milk and ice, a popular local combination known as Seco con leche.

• National Beers:

  Les deux bières locales les plus omniprésentes sont Balboa et Atlas. Toutes deux sont des lagers légères et croustillantes qui conviennent bien au climat tropical et servent d'accompagnement rafraîchissant à un repas décontracté.

• Ron Abuelo:

  Panama a une longue tradition de production de rhums vieux de haute qualité. Ron Abuelo est la marque la plus célèbre et la plus respectée du pays, offrant une gamme de rhums vieux qui sont excellents à siroter ou à utiliser dans des cocktails haut de gamme.

Où manger : expériences culinaires

Fondas et Kiosques

For the most authentic taste of Panamanian cuisine, seek out a fonda. These are small, often family-run eateries that serve traditional, home-style meals known as comida corriente (the meal of the day). They offer excellent value and a genuine glimpse into the local food culture.

Mercados (Marchés)

Une visite dans un marché local offre une expérience à la fois culturelle et culinaire. Le Mercado de Mariscos (Marché aux fruits de mer) de Panama City est un incontournable pour son atmosphère vibrante et sa nourriture incroyablement fraîche. Ici, vous pouvez déguster divers types de ceviche directement auprès des vendeurs.

Fine Dining dans Panama City

La capitale abrite une scène culinaire florissante et sophistiquée où des chefs talentueux mélangent des ingrédients panaméens traditionnels avec des techniques internationales modernes. Pour les établissements populaires, en particulier dans les quartiers historiques comme le Casco Viejo, il est conseillé de réserver votre table à l'avance.

Conseils pratiques pour manger en voyage

Frais de service et pourboires

In most mid-range to upscale restaurants, a 10% service charge (servicio or propine) is not automatically included on the bill. It is standard practice to leave a tip of 10-15% for good service. At informal fondas and food stalls, tipping is generally not expected.

Sécurité des aliments et de l'eau

Il est recommandé de boire de l'eau en bouteille pendant toute la durée de votre séjour. En ce qui concerne la cuisine de rue, faites preuve de bon sens. Les options les plus sûres se trouvent aux étals fréquentés par les clients locaux, où vous pouvez voir la nourriture être cuisinée fraîchement et servie chaude devant vous.

Phrases espagnoles utiles pour manger

• La cuenta, por favor. (L'addition, s'il vous plaît.)
• Que me recommandez-vous ? (What do you recommend?)
• Para llevar (À emporter)
• Je suis allergique à… (I’m allergic to…)
• Sin picante (Pas épicé)