Chef Mario Castrellón is considered the leader of the push to forge a Panamanian food identity. He opened his first restaurant, Maito, in 2010. After a visit to an indigenous region, Castrellón was ...

When my only sister asked me to bake a traditional Panamanian cake for her wedding, I was thrilled. The cake had been in our clan for generations, and before our grandmother passed away, she ...

Chef Melissa of the Cooking Diva Blog provides a tribute to Panama with a recipe for Tri-Color Shortbread featuring the colors of the Panamanian flag. Global Voices stands out as one of the earliest ...

Prepare the Filling: In a medium skillet, heat the oil. Add the achiote seeds and cook over moderately high heat until the seeds darken and the oil is orange, about 1 minute. Discard the seeds. Add ...

Melissa identifies the secret ingredient which distinguishes the Panamanian tamal from its northern neighbors. As always, her post will leave you both more informed and hungry. Global Voices stands ...

It's 7 p.m. and the kitchen is preparing the first orders of the evening. Chef Mario Castrellón puts the finishing touches on a dumpling stuffed with a sea bass escabeche. "Sometimes, customers get ...