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Cocadas are amazing coconut candies. They're extremely popular in Latin America, including Panama.

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Primavera salad can come in many different varieties! This salad usually consists of cold pasta and a large variety of vegetables, such as broccoli, tomatoes, sugar snap peas, peppers, onions, and much more! People also usually add different meats to make the salad taste better, such as chicken.

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How to make Cocadas!

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Cocadas or Coconut Macaroons by Dalia Ceja

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The 10 Best Panamanian Dishes You Must Try Today

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It's 7 p.m. and the kitchen is preparing the first orders of the evening. Chef Mario Castrellón puts the finishing touches on a dumpling stuffed with a sea bass escabeche.

"Sometimes, customers get confused. They think, 'This guy [Castrellón] is nuts! I am eating a Chinese dumpling and he says it's Panamanian,' " laughs the chef and restaurateur. "But Panama's cuisine is fusion by obligation."

Since opening Maito in the trendy Coco del Mar neighborhood of Panama City in 2010, the 33-year-old has championed Panama's gastronomic self-discovery. Abandoning risotto for its Panamanian cousin, wacho (or guacho), and spaghetti for the long and stringy flowers of the local palm tree,the chef is determined to put the Central American country on the culinary map with every dish served.

"We've somehow always believed that French, Italian or Spanish cuisine is better than ours," he explains. "Panamanians need to be proud of our food and showcase it to the world."

While attending culinary school and working in Spain, Castrellón watched as Spain emerged from under France's shadow to become an international culinary hotspot. He thought Panama could do even better.

"You've got this mixture of cultures, identities and flavors," he says. "Our dishes are strong and consistent on flavor."

Many of Panama's culinary traditions are rooted in indigenous foodways, from the popular use of local ingredients such as berrugate fish and cassava, to seasoning dishes with achiote, a bright-colored spice made of annatto seeds used throughout Panamanian cuisine, and aji chombo, a local hot pepper.

The country's different indigenous groups also harvest an abundance of native rice varieties to be prepared à la concolón, a rice dish that is cooked until it sticks to the pan, similar to an Italian risotto. Since visiting remote communities across the country, Castrellón has prioritized native products. Through a nonprofit organization, he buys produce from 450 indigenous families.

"I am always surprised by how many native ingredients we have," he says. "Not only do I want to bring unique dishes to the table, but I also want to highlight indigenous culture, which is normally ignored in Panama."

Flor de palma, or palm tree flower, is one specialty. Eaten like spaghetti, the flower is popular among expectant mothers and athletes because it is rich in calcium. At Maito, Castréllon pickles the leaves to sweeten them before serving them with a corn sauce.

Panama's history is a blend of cultural influences. Spanish colonizers ruled the territory for nearly three centuries. African slaves were forcibly brought to work on plantations. From the mid-19th century on, waves of laborers from the Caribbean, China and India arrived to work on the Panama Canal. Eighty years as a province of Colombia and 85 years of American administration of the artificial waterway have also impacted Panama's culture and its food. The chef draws from all of these traditions in his cooking.

"As a Panamanian, I am surprised that there are ingredients I have never tasted," says Tania Salas, a diner from Colón. "Maybe I even learned a little more about my country tonight."

Castrellón is widely credited with sowing the seeds of a new movement that is reinvigorating Panamanian cuisine, and Maito is the country's only entry on the list of Latin America's 50 Best Restaurants.

He has also helped inspire a new generation of young chefs - like José Carles, who guides his guests through a 10-course meal at Donde José, his intimate, 16-seat restaurant in Panama City's Casco Viejo neighborhood. Like Castrellón, Carles is considered a culinary rock star.

"Castrellón kicked open the door for our generation of Panamanian chefs," Carles says. "But we each try to do our own thing."

Trained at the Cordon Bleu in Sydney, Australia, the 31-year-old Carles was building a career abroad. But that all changed aftermentor Ben Shewry, head chef at the award-winning restaurant Attica in Melbourne, Australia, asked him about Panamanian cuisine. Carles felt he couldn't answer the question confidently.

"I felt ashamed. I didn't know my own culture and it was definitely a trigger that I had to come back," he says.

Carles says his country's food culture is as diverse as its regions. For example, the abundance of freshwater or saltwater fish differs from place to place, since Panama's coasts touch the Pacific Ocean, Atlantic Ocean and Caribbean Sea.

"Every Panamanian grandma has her own secret recipes," he says. "You could easily fill a book with 1,000 recipes."

Instead of focusing on a staple ingredient, Carles plays with wood and fire in his dishes. From his smoked chicken sancocho - his grandmother's recipe of a soup traditionally made in several Latin American countries - to his homage to apple crumble, made with chayote, plantains, and topped with smoked whipped cream and achiote, smoky flavors play the starring role in his meals.

Carles says 15 percent of his clients are Panamanian, most of whom dine here for special occasions. The rest come from around the Americas, and as far away as Europe and Japan.

"I think it's beautiful when I introduced a Panamanian to a new taste," he says.

Determined to challenge Mexico and Peru's reputations as the most innovative cuisines in the region, chef Carles is constantly developing new recipes and techniques using local food.

"Sadly, Panamanian food identity is still very poor. However, I think we are seeing the awakening of Panamanian cuisine," says Carles.

"We are showing the world what we have," he adds. "It's not better, not worse, it's just as good."
Kait Bolongaro is an award-winning freelance journalist.

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Don't Know Panamanian Food? These Chefs Aim To Change That

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It's 7 p.m. and the kitchen is preparing the first orders of the evening. Chef Mario Castrellón puts the finishing touches on a dumpling stuffed with a sea bass escabeche. "Sometimes, customers get confused. They think, 'This guy [Castrellón] is nuts! I am eating a Chinese dumpling and he says it's Panamanian,' " laughs the chef and restaurateur.

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"The meal is the result of reflection and study...without the culinary arts the crudeness of reality would be unbearable" these lines as borrowed from a famous Hollywood movie, Kate and Leopold, can truly be applied in favor of Panamanian cuisine which is ruled by corn, coconuts and diverse fruits due to its tropical climate.

1. Sancocho - A traditional soup
Foodnetwork.Com
What is it: A soup preparation having chicken thigh and beef as key ingredients.

What does it taste like: An ideal option that goes well with any rice preparation and tortillas. The sundry flavors of scallion, tomatoes, and yellow onions lend a unique taste to crave for.

2. Ropa Vieja - A traditional Panamanian food
Amble.Com
What is it: A beef preparation served as both breakfast and lunch, 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.

What does it taste like: This is a beautiful dish with a mixed taste of cooked beef and spices like black pepper, cumin, and oregano.

3. Tostones - A fried side dish
Allrecipes.Com
What is it: Thoroughly fried chunky pieces of green plantains.

What does it taste like: Forget everything else and indulge yourself in some crispy tostones along with ketchup. Lighter and tastier, this can be consumed just like potato chips or you may have this as a side dish.

4. Carimanolas - A breakfast meat pie
Foodnetwork.Com
What is it: A yucca pie with a stuffing of cooked ground beef. This is a favorite of locals, who love to have it in their breakfast.

What does it taste like: This wholesome pie should be served hot that too with some sauces like suero costeño to enhance its taste.

5. Chicheme - A conventional beverage
Cocinerita.Com
What is it: A corn based drink prepared from vanilla flavor and almond milk. This soothing drink is commonly available in any local eateries.

What does it taste like: Unlike any other drink, you will feel the soft boiled corns while sipping. A rich texture of milk and nutmegs create a wonderful combination for your sweet tooth.

6. Carne Guisada - A popular Panamanian food
Allrecipes.Com
What is it: Beef meat and potatoes are perfectly cooked in tomato and sofrito sauce. Although people often have this as a side dish, since it is a complete meal itself, do not hesitate to listen to your heart and have this sans anything.

What does it taste like: A full-fledged main course, this wholesome preparation has an arresting flavor to win hearts of people.

7. Panamanian Corn Tortilla - A typical tortilla preparation
Food.Com
What is it: Small round shaped deep fried snacks.

What does it taste like: Also known as corn cakes, these golden tortillas have a subtle crispness that you will realize while masticating. You are at liberty to experiment these with anything you prefer.

8. Hojaldras - A Panama breakfast
Leaf.Tv
What is it: A fried bread resulting from a combination of baking powder, flour, and eggs.

What does it taste like: Served with sprinkled sugar, this is a sinfully tasty breakfast item. With some cups of coffee, this is going to be the center of attraction on your breakfast table. To subdue the excess sweetness, you may sprinkle some black pepper before eating.

9. Yuca Frita - A side dish
Allrecipes.Com
What is it: Yuca roots fried in canola oil.

What does it taste like: There are two things that are sure about this fry, one being the crispness and another one is a tangy flavor, as these fried items are served with few drops of lemon. Along with your tea or coffee, yuca frita will entice your appetite.

10. Cocadas - A famous Panamanian dessert
Foodnetwork.Com
What is it: Baked balls using coconut, cornstarch, vanilla and almond extract with condensed milk. Since coconut is their favorite fruit, they use it variedly, and this preparation is one such instance.

What does it taste like: This is just as fabulous as you could imagine. Grab them, munch them and love them for being so sweet and tasty.

11. Platanos Maduros - A caramelized item
Food52.Com
What is it: Plantains are softened while cooking in a mixture of butter, vanilla, and cinnamon.

What does it taste like: Sweetness overloaded! Sounds tantalizing? Then it is an obvious choice you are going to make. The softness of plantains along with the gravy gives the optimum taste if it is served with main courses like coconut rice.

12. Panamanian Tamales - A Christmas delicacy
Foodnetwork.Com
What is it: Cooked chicken filling wrapped in plantain leaves. Besides Christmas, this is also one of their signature dishes that are frequently observed on wedding ceremonies.

What does it taste like: Mostly served with fried plantains, this Mesoamerican steamed preparation with a scrumptious stuffing of chicken along with tomato sauces and raisins, is simply awesome.

13. Sopa Borracha - Another dessert
Bluejellybeans.Wordpress.Com
What is it: A synthesis of a sponge cake with a layer of sweet syrup.

What does it taste like: Sweetness all the way! With a heart winning appearance, as decorated with some candies, this one is the ultimate dessert option to give a try to.

14. Caldo De Bolas De Verde - A dumpling soup
Food.Com
What is it: A green plantain dumpling floating in a bowl of soup made of corn, yucca, and cabbages.

What does it taste like: Another mind-blowing soup that is beautiful in its own way. The appetizing soup is traditionally served with pickled onions, spicy sauces or aji and some pieces of lemon. The dumpling with its beef filling is sure to tickle your taste buds.

15. Bistec Picado - A super meal
Hispanickitchen.Com
What is it: "Picado" means minced and "Bistec" means steak, so this is a minced steak preparation with an addition of spices for a supreme taste.

What does it taste like: This traditional dish is favored by locals for the rich taste of well-cooked beef with chili powder, jalapeno, bell papers and cilantro.

16. Primavera Salad - A vegan delight
Myrecipes.Com
What is it: A beautiful assortment of pasta, green peas, red and yellow bell peppers along with some cooked asparagus.

What does it taste like: This salad with a seasoning of pepper and salt gives you a fresh taste of vegetables. A bowl of this salad with some traditional main dishes will make a complete course.

17. Ensalada De Papas - A potato salad
Foyupdate.Blogspot.In
What is it: A mixture of vegetables with some mustard and mayonnaise. So, here is another reason to love the Panamanian cuisine.

What does it taste like: Traditionally served hot, but you can try it while cool as well and enjoy the flavors of potatoes, onions, beets and carrots.

18. Almojábanos - A flavorsome fry
World-Cuisine-Recipes.Com
What is it: "S" shaped corn dough deep fried in oil. This traditional dish is believed to have been originated in the hands of local peasants in earlier times.

What does it taste like: It is super crunchy with a taste of cheese and corn in every bite.

19. Ron Ponche - A delicious affair
Drinksmixer.Com
What is it: A typical beverage used mostly during the period in between Christmas and New Year. So, if you are in Panama at that time, you are sure to come across this in any eatery.

What does it taste like: A thoroughly refreshing drink with a fresh taste of egg yolk, vanilla extract, and milk.

Locals with their culinary dexterity have given a new dimension to their edible natural resources, making them delicious in every possible way. So, keep your ever inquisitive mind and mouth open to reach out for more magnificent Panamanian foods.

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19 Panamanian Foods to Fall in Love With - Flavorverse

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"The meal is the result of reflection and study...without the culinary arts the crudeness of reality would be unbearable" these lines as borrowed from a famous Hollywood movie, Kate and Leopold, can truly be applied in favor of Panamanian cuisine which is ruled by corn, coconuts and diverse fruits due to its tropical climate.

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Create a new document and edit with others at the same time -- from your computer, phone or tablet. Get stuff done with or without an internet connection. Use Docs to edit Word files. Free from Google.

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Tataki de tuna, arroz negro soplado, ensalada de papaya y pepino, salsa ponzu y mayonesa de wasabi.