What you will actually find on the table, and how it is made.
Pargo frito
The fish arrives whole — head, tail, fins — scored to the bone two or three times a side, so the marinade gets in and the heat reaches the middle before the tail burns. A short, acid marinade: lime, crushed garlic, onion, culantro, salt. A dusting of flour, then plenty of hot oil. It comes out with raw tomato, onion and lime wedges to squeeze at the table. You eat it with your hands: lift the top fillet, turn the fish, and the cheeks — two coins of meat behind the eye — go to whoever knows. Nobody leaves a clean fish; they leave a skeleton.
Arroz con pollo
This is the party dish: birthdays, baptisms, wakes, patron-saint fairs — cooked in an enormous pot for the whole village. The secret is not the rice, it is the broth. The chicken is first simmered with onion, garlic, bay, peppercorns and a bunch of culantro, then shredded; and the rice is cooked in that broth. The orange-gold colour comes from achiote, which contributes almost no flavour. In go carrot, peas, sweetcorn and — yes — green olives with a splash of their brine, and capers: the one Spanish voice in an otherwise creole dish.
Arroz con guandú
There is no Panamanian Christmas without it. Guandú — pigeon pea — arrived with the African diaspora and ripens precisely in December: it is the farming calendar that decided the festive one. It is said to bring luck for the year ahead. But note: the coconut-milk version is Caribbean. Here in the interior it is made dry — oil, onion, fresh guandú, culantro, rice, water and salt — steamed covered for twenty minutes without once lifting the lid, and served in a neat cylinder beside the stewed meat.
Guacho
The distinction is sharp and worth learning: arroz con mariscos is dry and eaten with a fork; guacho is soupy and eaten with a spoon. The rice cooks slowly in a lot of broth until it lands halfway between a risotto and a soup, thickened by ñame and yuca collapsing into it. At the end, a drier sofrito of garlic, onion, ají and tomato is spooned over the top like a sauce. The two proper versions are seafood, and rabito de puerco — pig's tail.
Corvina ceviche
It is nothing like the Peruvian one. Here corvina is cut into small cubes and cured in lime with finely minced onion, celery and ají chombo — celery is the Panamanian signature, and anyone arriving from Peru does not expect it. It is not served straight away: it sits in the fridge, gets properly cold, and is eaten from a plastic cup with crackers, standing up, at the fish market.
Octopus
Unlike fish, octopus in ceviche is always cooked first: simmered gently until a knife slides in without resistance — twenty-five or forty minutes for a small one, up to an hour and a half for a large — then diced and dressed with lime, onion, culantro and ají. The gesture of asustar el pulpo, scaring the octopus, survives: you hold it by the head and dip the tentacle tips into boiling water three times, five seconds each, so they curl before the whole animal goes in. And the freezer is an ally: ice crystals break the fibres, so a frozen octopus is often more tender than a fresh one.
Conchas negras
These are the most authentically Pacific shellfish of all: they live in the mud, clamped to the roots of the red mangrove, and are gathered by hand at low tide — work done mostly by women, the concheras, feeling for them blind in the silt. They are opened raw and become ceviche or cóctel. One thing must be said: they are under pressure. The people who gather them know that anything under five centimetres is left alone.
Lobster
Here it is not boiled and dipped in butter: it is split lengthwise and grilled shell-down, or shelled and tossed al ajillo, with garlic and lime. The Pacific spiny lobster is a different species from the Caribbean one — smaller and less abundant. And one thing is always worth asking before ordering: whether the veda, the closed season, is in force. The dates are not the same on the two coasts, and it is worth checking locally.
Empanadas
The Panamanian one is made of corn dough, not wheat pastry, and is always deep-fried — a different animal from the baked Argentine empanada. Corn dough fries into a golden, slightly grainy, faintly sweet shell that plays against the savoury filling: shredded stewed beef, chicken in tomato-and-achiote sauce, or queso blanco, which melts inside into a salty thread. On the coast you also find them with tuna.
Carimañolas
Panama's great breakfast. Yuca is boiled in salted water until it yields to a fork, the woody core is pulled out, and it is mashed while still steaming — let it cool and it turns to glue and will not bind. With damp hands you flatten a portion in the palm, hollow out a well, spoon in the beef picadillo, and close it, rolling it between your palms into a pointed torpedo about ten centimetres long. The taper is not decoration: it seals the dough and lets it brown evenly as it rolls in the oil.
Pollo guisado
The everyday chicken, and the anchor of every fonda lunch. It begins with the sofrito, the true signature of home cooking here: onion, garlic, ají dulce, celery and above all culantro, chopped fine and opened up in oil. Achiote goes in for colour, not taste. The chicken goes in bone-in — never breast alone — browned and then returned to the pot with tomato, and left to go slowly until the meat falls away. The sauce left behind is what ends up on the rice, and it is half the dish.
Mondongo (tripe)
Here mondongo is not a soup: it is a guiso, a thick stew — and that is the biggest difference from the Colombian or Venezuelan mondongo. The battle is all in the cleaning: the tripe is rubbed hard with cut limes — two limes to a kilo and a half — squeezed and rinsed until the water runs clear, then the fat is scraped off and it is cut into small strips. It is pre-cooked under pressure for half an hour (two to three hours without), then goes into the sofrito with yuca and ñame. It is weekend food, and it has a reputation as the best cure for a hangover. Born as a poor household's dish, today people queue for it: both things are true.
Saus
Pig's trotters, boiled and then steeped in water, lime, onion, cucumber and ají: eaten cold, fiercely sour, and in Los Santos considered entirely local. The history is longer, though: the name comes from the English souse, and it arrived with the Afro-Antillean workers who built the Canal. It was adopted so completely by the pork-centred culture of these provinces — where trotters are plentiful after a matanza — that today it sounds santeño to everyone.
Tortilla and changa
The Panamanian tortilla has nothing to do with the Mexican one: it is a corn cake a finger thick, made from boiled kernels ground into a coarse wet masa, and fried — crisp outside, soft within, closer to an arepa than to a flatbread. It is eaten at breakfast under an egg or with queso blanco. In the season of young corn it becomes changa: larger, sweeter, and cooked over embers instead of in oil. The changa is a country thing, and finding one is a small piece of luck.
Patacones and tajadas
Same plantain, two opposite dishes, and mixing them up is the classic blunder. Patacones are made with green plantain: cut into thick rounds, fried gently until they yield, smashed flat with the bottom of a glass and returned to hotter oil — crisp at the edges, dense in the middle, salted at once, never sweet. Tajadas are made with ripe plantain, nearly black: sliced lengthwise and fried until the edges caramelise, and they are sweet.
Ostión
This is the Pacific rock oyster — the same family as the oyster, with a rougher shell and a more decided flavour, of rock and open sea. They are prised off the rocks at low tide, with a knife and a certain stubbornness. They are eaten raw on the spot, with lime and a few drops of hot sauce, or cooked: tossed with garlic, gratinated, or dropped into the fish soup at the last minute, where they give up all their salt. You will not find them on a printed menu: they belong to whoever knows the right rock.
Sancocho de gallina
The national broth, and the dish that counts for more than any other here. A gallina de patio — a hen that has genuinely scratched about — simmered at length with ñame and culantro, the rice served alongside, never in it. It was born in the interior, in these provinces, and nobody calls it a remedy as a figure of speech: they call it levantamuertos, the one that raises the dead, and it is carried to whoever has a fever, whoever is mending, and whoever comes home from a party at three in the morning. The ñame breaks down and binds the broth, turning it silky without a grain of flour.
Tamales, chicken and pork
Seasoned corn masa coloured with achiote, a spoonful of stew in the middle — shredded chicken or pork — and then the gesture that matters: it is wrapped in a bijao or banana leaf, tied with string, and lowered into boiling water. The leaf is not packaging: as it cooks it perfumes the masa, and when you open it at the table that green smell is half the dish. Olives and raisins go in too, and capers in some houses. This is festival and Christmas food, made by the dozen all together, because making a few makes no sense.
Fish soup
In houses by the sea nothing is thrown away: the head, the bones and the trimmings of the fried fish become the next day's broth. A sofrito of onion, garlic, ají dulce and tomato is started, lengthened with the fish stock, and yuca, ñame and plantain go in to give it body. Culantro at the end, always. In its festive version it becomes sopa de mariscos and fills up with shrimp, octopus and shellfish — and then it is eaten with a big spoon, with lime to squeeze beside the plate.
The sweets
The most loved is tres leches: a sponge soaked in three milks — condensed, evaporated and cream — that arrives cold and wet, under a cap of meringue. But the real tradition of these provinces is sugar cane: raspadura, the block of raw sugar boiled four hours in a pan and worked with a wooden paddle; the suspiros, the huevitos de leche, the papaya cabanga, the manjar blanco. And arroz con leche with cinnamon and raisins, which is everybody's dessert and always has been.