Cassava is a tuber that is widely consumed in America as a rich source of carbohydrates. In Panama it is eaten in several ways, whether boiled and eaten with only salt, or accompanied with cheese and butter. It can also be used in soups or made into this tortilla.

Milk eggs are among the most well-known Panamanian sweets, which also include suspiros, or meringue cookies, cabangas, or sweetened shredded green papaya, sweetened shredded coconut bars, meringue, cakes, caramel spread and bocadillo, or guava jelly slices. Milk eggs is dessert that can be easily made at home and a treat for the palate.

Rice with pineapple is the beverage of our grandparents. It is prepared and consumed across Panama and appreciated for its delicious taste, easy preparation and refreshing sensation on hot days.

Stew, one of the emblematic dishes of our gastronomy, is indeed cooked in many other Latin American countries, each with its own version. Our recipes vary per province.

Chiriquí has their own version of this traditional soup, which is commonly made with meat, whether ribs or shank, although there is also a recipe with chicken. Cassava, yams, taro, squash and corn are also added.

According to native chefs of the highlands, the stew in Chiriqui is prepared with so many ingredients because of the abundance of crops grown in the province.

Taste and enjoy this emblematic Panamanian dish, because it is simply delicious.

The cuisine of Chiriquí includes stews, ceviche, corn-based dishes, seafood and raw sugar cane juice. Plus several fried breads, like empanada pies, pastries, tamales and the traditional almojábano.