A Taste of Panama: From Market to Table

The sun was just beginning to rise over the vibrant streets of Casco Viejo, Panama’s historic colonial district, as I made my way to Restaurante El Nacional Sabores de Panamá. The air was thick with the scent of the ocean, a familiar aroma that always reminds me of the countless surf spots I’ve explored across Central America. But today, I was trading my surfboard for a chef’s knife, ready to dive into the world of Panamanian cuisine.

Upon arrival, I was greeted by Jorge, our expert local guide and culinary maestro for the day. With a warm smile and a twinkle in his eye, he led our small group on a short walk to the bustling local markets. First stop: the Mercado de Mariscos, Panama’s largest seafood market. The place was alive with the chatter of vendors and the clatter of fresh catches being displayed. Jorge guided us through the maze of stalls, sharing his knowledge of the freshest fish and the best ingredients for our ceviche. The market was a sensory overload, with vibrant colors and tantalizing aromas at every turn.

Next, we ventured to the Mercado San Felipe Neri, where the organized chaos of local vendors offered a treasure trove of fresh meats, fruits, and vegetables. As we selected our ingredients, Jorge shared stories of Panamanian culinary traditions, his passion for the local flavors evident in every word. With our baskets full, we headed back to the restaurant, ready to transform our market finds into a feast.

Cooking Up a Storm

Back at Restaurante El Nacional, the kitchen was a hive of activity. Jorge’s enthusiasm was infectious as he introduced us to the spices and herbs unique to Panamanian cuisine. Our menu for the day was a tantalizing four-course spread: ceviche, pollo guisado, carimañolas, tamal de pollo, and caramelized plantains for dessert.

As someone who loves to cook, I was eager to get hands-on with the ingredients. Jorge’s teaching style was engaging, and his passion for his craft shone through as he demonstrated the techniques for each dish. While some parts of the class were more demonstration than hands-on, I understood the need for safety in a busy restaurant environment. Watching Jorge expertly sear the chicken and fry the carimañolas was a masterclass in itself.

The highlight for me was learning to wrap the perfect tamale and stuff a carimañola. These traditional dishes, with their rich flavors and textures, were a revelation. As we cooked, Jorge shared stories of his family’s culinary heritage, adding a personal touch to the experience. The camaraderie in the kitchen was palpable, and the complimentary local drinks added to the convivial atmosphere.

A Feast to Remember

As we sat down to enjoy the fruits of our labor, the sense of accomplishment was immense. The ceviche, with its fresh, zesty flavors, was a standout, easily one of the best I’ve tasted on my travels. The pollo guisado, tender and flavorful, was the perfect filling for the carimañolas and tamal de pollo. And the caramelized plantains, sweet and sticky, were the perfect ending to our culinary journey.

Reflecting on the experience, I realized that this cooking class was more than just a lesson in Panamanian cuisine. It was a celebration of culture, community, and the joy of sharing a meal. Jorge’s passion and expertise made the day unforgettable, and I left with a newfound appreciation for the flavors of Panama.

For anyone looking to explore the culinary delights of this vibrant country, I wholeheartedly recommend the Panama Cooking Class experience. It’s a delicious adventure that will leave you with a full belly and a happy heart.