Panamanian cuisine

Since Panama is a land bridge between two continents, it has a large variety of tropical fruits, vegetables and herbs that are used in native cooking.

Common ingredients in Panamanian food are maize, rice, wheat flour, plantains, yuca (cassava), beef, chicken, pork and seafood.

Due to the multicultural background of the Panamanians, many of its dishes are heavily influenced by the cuisine of other Latin American countries and also the Caribbean as well as European.

Some of the main meals, dishes and specialties include: In Panama there were bars that catered to local businessmen, tourists and gamblers and some that were frequented by US military personnel.

Mallard was aged rum (Panamanian, Venezuelan and Colombian), red vermouth, Bénédictine, absinthe, Angostura bitters garnished with lemon peel.