Unlike Mexican food, which I was most familiar with, very few chiles or spices are ever used in Panamanian cooking. They’re so uncommon, it’s even hard to find fresh chile peppers in any of the grocery stores or markets here. I’ve learned how to incorporate dried chiles into my own cooking, and to always ask for hot sauce with my yuca frita.
Ropa vieja starts with a piece of beef stewed for hours and hours in a big pot with chopped tomatoes, peppers and onions. After it’s nice and tender, it’s shredded and ready to eat. To make pargo frito, you first remove the snapper's scales and remove any other parts of the fish you don't want to eat (but, the head normally stays on!) The fish is breaded and fried and often served with a slice of limón (lime). One of the reasons that I love fried fish so much, I think, is because it reminds me of eating fried catfish and bluegill in Tennessee.
Seafood makes up a big part of the diet along Panama’s coasts, whereas meat is more commonly eaten in the campo (countryside). While yuca is originally from South America, plátanos (plantains) originated in Asia. Both are now commonly used in Latin American and Caribbean food. Because of its Caribbean Coast, island flavors greatly influence Panamanian food. Ropa vieja, for example, originated in Cuba, where it had Spanish origins. Panama’s border with Colombia (in fact, it used to be a part of Colombia) also influences Panamanian food.
