Panama City has always been a meeting point. Strategically between North and South America, on both sides with the Atlantic and Pacific, the city welcomed the waves of migrants for centuries, who have left their mark on its culture – and also on its cuisine.
Chinese immigrants arrived in the middle of the 19th century to work on the Rail System of Panama, and their influence remains deep, especially among the slow zodiac parlors who are the cornerstone of the city’s brunch culture. The Afro Caribbean workers who help in the construction of the Panama Canal by frying, steuing, and seafood-kuking techniques, elements that infect Panmanian cuisine. Other waves of immigration – Arab, Jews and Hindus – have further enriched the city’s cooking. Together, these diverse effects have created a gastronomic tapestry that reflects the unique position of Panama as the global intersection.
Now, the city is experiencing a Pak Renaissance. In the history of the restaurants Panama and indigenous components, traditional tastes are re -interpreted, and embrace innovation. Fondas, who is being modernized with fresh concepts in informal eateries in the heart of Paman food, is being modernized, while coffee shops are highlighting the global reputation of Panama’s beans. Species are involving local fruits and botany in the drink, as good food establishments are excluding bold, inventive dishes. Panama City has never felt more dynamic.
George Chanis Barahona Panama is a Panmanian gastronomic writer with the years of discovery and documentation of national producers who help shape the culinary traditions and the identity of the country. He is also the creator of Pak and creative platforms and author of cultural children books for social innovation.
Rafael Tonon A prize -winning journalist, writer, curator and researchers living between Europe and Latin America, where they have covered the restaurant industry for food trends and outlets. Slate, The Washington Post, Epicurius, Atlas AubskuraAnd other major publications. A contributor in Eater Since 2008, he is also a writer Food,
