Panama City has always been a meeting point. Strategically perched between North and South America, with the Atlantic and Pacific on either side, the city has, for centuries, welcomed waves of immigrants who have left their mark on its culture — and also on its cuisine.
Chinese immigrants arrived in the mid-19th century to work on Panama’s rail system, and their influence remains profound, especially in the dim sum parlors that are a cornerstone of the city’s brunch culture. Afro Caribbean workers who helped build the Panama Canal brought frying, stewing, and seafood-cooking techniques, elements that continue to infuse Panamanian cuisine. Other waves of immigration — from Arabs, Jews, and Hindus — have further enriched the city’s culinary identity. Together, these diverse influences have created a gastronomic tapestry that reflects Panama’s unique position as a global crossroads.
Now, the city is experiencing a culinary renaissance. Restaurants are delving into Panama’s history and indigenous ingredients, reinterpreting traditional flavors, and embracing innovation. Beloved fondas, the informal eateries at the heart of Panamanian dining, are being modernized with fresh concepts, while coffee shops are highlighting the global prestige of Panama’s beans. Speakeasies are incorporating local fruits and botanicals into drinks, as fine dining establishments are turning out bold, inventive dishes. Panama City has never felt more dynamic.
Jorge Chanis Barahona is a Panamanian gastronomic writer with years of experience exploring and documenting Panama’s evolving food scene, culinary traditions, and the national producers who help shape the country’s identity. He is also the creator of culinary and creative platforms for social innovation and the author of cultural children’s books.
Rafael Tonon is an award-winning journalist, writer, curator, and researcher living between Europe and Latin America, where he covers food trends and the restaurant industry for outlets like Slate, The Washington Post, Epicurious, Atlas Obscura, and other leading publications. A contributor to Eater since 2008, he is also the author of Food Revolutions.
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Publish date : 2025-02-17 22:00:00
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