Panama through their flavors

Know the famous channel that joins the Atlantic with the Pacific, bathe on warm water beaches, spoting birds of all colors, making tax -free purchases … in Panama, many attractions are awaited to tourists. But the most unforgettable, possibly Eat and drink.

Immigrants Asians, Afro -American and American They arrived massively during the last century to this narrow country in Central America to work in the bioceanic passage.

All They contributed their recipes And, over time, the merger of traditions – re -realized with local ingredients – was generating unique flavors.

Panama was transformed into an exotic Gastronomic node where fish and seafood dialogue with pork and chicken; With coconut milk, white rice, corn, guandú (a bean), cassava (cassava), bananas, aromatic herbs such as corpus (thus, with “u”), spices such as curry and the spicy touch of ginger or peppers.

A sensory universe where, in addition, Coffee it’s a central rolewith selected varieties to taste in the mountains themselves where it is grown.

We propose then, this time, discover Panama Through his delights. That’s what we arrive at the “Canalo Country”, after about seven hours of flight from Ezeiza and with A palate -centered plan. The itinerary is served: covered in hand and start.

The capital of Panama, declared Gastronomic creative city by Unesco, it impacts the newcomer for its intense heat, but especially for its contrasting landscapewhich changes flatly just by turning your head.

In the south, the past. The old town with their red cobblestones, its Spanish and French -style colonial buildings, its balconies that evoke New Orleans and several rooftops To enjoy the panoramic view taking something refreshing (like a Saril chicha, made with Jamaica and ginger flower).

He Norte of “La City”, on the other hand, Look at the futurewith the skyscrapers of the Financial District, taking the postcard, luxury condominiums, large shopping and A key gastronomic pole to which we will return, on this trip, again and again.

We talk about San Franciscoarea with several restaurants Trends that have been listed in the ranking Latin America’s 50 Best: Intimate, Milk, Cellar of the tiger y The coconut lid.

He Panama Canal -Obra inaugurated in 1914 and expanded in 2016- it is 20 minutes from the center. Right there, more than 13 thousand ships every year -As as huge as an Empire State lying tower- they start or end their route of 80 kilometers between the Pacific and the Atlantic. We admire from the stands the Indian row of ships, but thinking about lunch.

What is eaten in Panama as Prohibited? Curvina ceviches, shrimp, octopus or mixed; Carimañolas (maida arepas) stuffed with cheese or meat; Almojábanos (fried corn and cheese sticks); Pork tamales and corn on bijao leaf; or clams in sauce. All this, just to start.

“The Panamanians We can’t live without coffee“, recognizes a place.” House that visits, house that gives you coffee “, provides another place. Why will it be?

A brief flight to the west, towards the much less hot city of Blowjobwill allow us to understand it chatting at its origin -As more than 1,600 meters above sea level Varieties of specialty.

Like the catuai, sweet and fruity. Or the exclusive Geishaone of the most expensive in the world -here is achieved about 200 dollars per kilo, Although certain items have come to quote up to US $ 13,000 in some auctions-, highly appreciated in Japan for their surprising softness, which meets a tea Very aromatic with jasmine, chocolate and honey notes.

Overnight Finca Lérida and walk among its high coffee plantations under the flight of Hummingbirds, Tangaras and Quetzalesit becomes an unforgettable experience.

Also cross with White nose coatis in the streets of Boquete and taste typical food in restaurants such as T’ach, Fat o Where Giselle.

What is eaten in Panama as main course? A guacho (rice asocated with shellfish, meat or guandú); a sancocho (soup with chicken, cassava and corn); An entire grilled crow with rice with coconut.

Back in the capital, we join the most curious passion of the Panamanians, the dim sum: breakfast Chinese food In snacks such as Siu Mai (steamed pork) or Jakao (shrimp dumplings), with bittersweet sauce and jasmine tea. Yeah, At 7 in the morning. Strange, but rich.

We digest it while we pass by Columbus -Zone to Buy without taxes– And towards Portobeloa picturesque town over the Caribbean Sea whose Afro -descendant community offers its crafts, ancestral dances and flavors.

Two inescapable: the sauce (Pork legs in a sauce avinagrada with onion and cucumber) and the soup puffy (With coconut milk, dry fish, banana and vegetables).

What is eaten in Panama for the dessert? A coconut, corn or coffee flan; an en -hucado (cassava, coconut and honey); a bon (dark and spicy sweet bread). And the most refreshing: the fell apart (ground ice with fruit syrups and condensed milk).

We have only one day and we still had no beach. Time to remedy it: we enter the Pacific with a ferry that in 30 minutes takes us to the island Tabaknown as the “Island of Flowers”.

We cool off in its calm and warm waters (28 ° C) and We have lunch with sea view A tasty to the male (fried local fish, with pineapple and shrimp to the Ajillo).

But we return to the big city for farewell dinner, which will be in Fonda what isanother subtracted with a sheet 50 Best and creations ultra instagrameables.

The last walk through the old town gives the chance to buy some memory, like a mola (original textile art) or a Pintao (The Panamanian typical hat).

On the way to the airport, the mind already reviews the flavors that are going to be surprised. Heat is intense, as always. And a timely song by Carlos Vallarino, on the radio, leaves us the closure served in a tray:

I know rice with coconut the waves of the sea / I smell the mountains with wood and tamal / Chinese mulatto and black built a channel / where I speak to them is Panama / is a melting pot of races with two views to the sea / where I speak to them is Panama.

With fried crows, tiger milk, onion and platanitos.

Cooked in coconut milk, curry and royful garlic, with pancito.

On a square carpaccio of tuna, with onion ceviche.

Frite cassava mass with smoked cayú cheese and Creole sauce.

Smoked in coffee firewood, with rough cheese and artisanal bread.

With old corn, pork and sofrito of tomatoes, onion and coriander.

Rice stew with coconut milk, homemade picantito and chives.

Rice casserole with guandú, bacon, fried fish and shrimp.

Fritish pargo with pineapple and shrimp to chop shrimp.

Beef with red wine and chocolate reduction.

• How to get there. Copa Airlines It flies directly to Panama from Ezeiza, Córdoba, Mendoza and Rosario; As of September, also from Salta and Tucumán. Round trip from US $ 676, only with warehouse luggage. On a scale towards other destinations, you can make a stopover Free in Panama City.

• When to go. You can visit at any time of the year; It is always very hot, although from April to December it is the rainy season.

• What to carry. Lightweight clothes, hat, dark lenses and sunscreen. But also some shelter: in the mountains, at night, it usually is cold.

• How to pay. With dollars. The cards are massively accepted in large cities, but for certain walks it is convenient to have effective.

• Attention. In Top restaurants you have to reserve a table inside (with air conditioning). Before asking for a dish, consult if it is spicy.

• Where you buyr. The lowest prices in technology and clothing are in Columbus’s free zone, 70 km from the capital.

• How much does it cost. A cup of coffee, US $ 1.50 to 3; Empanada per step, US $ 1.50 each; Economic lunch, US $ 6 to 10 per person; Gourmet dinner (without wine), US $ 30 to 50 per person; cocktail on the beach, US $ 5; umbrella and two ligs on the beach, US $ 20 per day; Typical Panama hat, from US $ 30.