Yuca al mojo is a flavorful side dish that is popular in Panama and throughout the Caribbean. It consists of boiled cassava (yuca) marinated in a zesty sauce made with garlic, cilantro, lemon juice, salt, and pepper. Although it is usually served as a side dish, yuca al mojo is also a welcome addition to numerous salads.

Cachapa, chorreada, arepa de choclo, güirila, toquera, tortilla de choclo, and tortilla changa, are all names that describe a Latin American corn dish that can be categorized as either a pancake, tortilla, or flatbread, depending on the country.

Hojaldres is a traditional breakfast bread consisting of fried dough made with flour, sugar, salt, and oil or butter. The texture of this bread is similar to donuts, but its taste is savory. The flat, round bread is usually topped with cheese, while a sausage stew known as salchichas guisadas is often served as a dip on the side.

Carimañolas are Colombian snacks made with mashed cassava that is filled with chicken, beef, or cheese before being deep-fried. These fritters are traditionally torpedo-shaped and can be served for breakfast or as an appetizer before a bigger meal.

Plátanos en tentacion is a Panamanian dish that can be translated as plantains in temptation. It consists of ripe plantains that are mixed with a combination of water, butter, rum, sugar, and vanilla, and the concoction is then baked until dark golden in color.

Mamallena is a simple Panamanian bread pudding made with bread, sugar, eggs, butter, salt, vanilla extract, and raisins. All the ingredients are combined, poured into a glass mold, then baked until slightly brown. In Panama, mamallena means stuffed mama, probably denoting the dense and satisfying nature of this dessert.

Torrejitas de maiz are traditional Panamanian corn fritters which are also popular in Colombia. They are made with a combination of flour, sugar, baking powder, adobo seasoning, cheese, eggs, and corn. The ingredients are mixed together into a batter which is then fried in hot oil until golden brown.

Tamal Panameño is a traditional dish originating from Panama. These Panamanian tamales have many variations, but they’re often prepared with corn dough that’s mixed with raisins and some broth. Once shaped, the tamales are stuffed with meat such as pork or chicken.

Despite its name, sopa borracha (lit. drunk soup) is not a soup at all, but a festive Panamanian dessert that is especially popular at weddings and birthdays. It consists of a sponge cake that is cut into smaller pieces, then drenched in a sweet syrup made with sugar, cinnamon, lemon zest and juice, dark rum, and sherry, boiled with prunes and raisins which are later used as a topping once the dessert has been assembled.