Bom Bread, which means brown bread, is a dessert with fruit and raisins that is served without fail in any home in the province of Colón during Holy Week. It is also considered to be a traditional food that has been consumed by families of this sector of the country ever since our ancestors.

One of the dishes enjoyed by those living in Colon is the saus. The term "pickled pig's feet" (as it is called in other countries) does not give justice to all of the flavor in the Panamanian saus. Simply seeing a plate of saus will make your mouth water. We can enjoy this delicious dish at all of Panama's fairs and festivals.

If you go shopping in the Colon Duty Free Zone and want to sample Colon's gastronomic variety, we invite you to visit the various food kiosks found around this business area, including Arabic, Chinese and, of course, coastal cuisine. One of the dishes served there is Pickled Fish. The recipe was brought to Panama during the construction of the Canal and is currently very popular among Panamanians.

The cooking style of Colon is one of the most authentic specialties of Afro-Caribbean flavor. The region is characterized for its diverse gastronomy, coming from the presence of various ethnic groups in the province of Colon. This diversity gives rise to a combination of exquisite dishes from various parts of the world.

If the traditional "Enyucado" does not sound familiar, maybe "Carimañola" does. More commonly known as Carimañola in our country, it is eaten as part of breakfast, as an appetizer at lunch, and also as a snack served in restaurants.

The Cou Cou, often called hominy, is originally an African dish. It is a mixture of cornmeal, okra and a spicy salsa with pieces of habanero pepper, very popular on the island. This dish also can be made with breadfruit and green plantains.