Party Pa­na­ma­nian

Excelencias Turísticas del caribe y las Américas (Centroamerica) - - The Chef ‘s Delights - By: Ma­ri­bel Her­nán­dez Pho­tos: TETEOLIVELLA.COM

Nestled in the heart of Via Ar­gen­ti­na, El Tra­pi­che is ho­me to the most ge­nui­ne Pa­na­ma­nian cui­si­ne. Ma­ke no mis­ta­kes; this is the right spot to wa­llow in tra­di­tio­nal food li­ke Pa­na­ma­nian san­co­cho

The res­tau­rant’s na­me means su­gar mill in Spa­nish. One of the ow­ners had kept a le­git su­gar mill from the co­lo­nial ti­mes and that even­tually prom­pted the na­me and the lo­go for the ea­tery.

The su­gar mill was the main dé­cor ele­ment in the res­tau­rant, per­fectly per­ched on an out­si­de cor­ner as if it we­re us­he­ring pa­trons in with the best way mo­ney could buy: a schoo­ner of icy su­gar­ca­ne jui­ce ca­lled gua­ra­po –one of the most co­ve­ted drinks among the re­si­dents.

For many, Pa­na­ma’s na­tio­nal food is the san­co­cho pa­na­me­ño (Pa­na­ma­nian stew), though for ot­hers a pla­te of ri­ce and chic­ken is the one that really ta­kes the lo­cal ca­ke. The fact of the mat­ter is, though, that the san­co­cho has in­gre­dients and co­oking ways only found in Pa­na­ma.

He­re at El Tra­pi­che, the san­co­cho is ser­ved along­si­de the main cour­se of the hou­se: the Pa­na­ma­nian Party. Dis­hed out in ge­ne­rous hel­pings lar­ge enough to quench the wil­dest ap­pe­ti­te, this kind of food can be had eit­her at an al­fres­co dec­ked te­rra­ce or in­si­de an air-con­di­tio­ned room. Its de­co­ra­tion brings back me­mo­ries of Pa­na­ma’s country­si­de shacks.

But, what are the in­gre­dients for the Pa­na­ma­nian Party? They are no se­cret, so he­re they are in the pa­ges of our pu­bli­ca­tion, the same in­gre­dients used by the chef at El Tra­pi­che.

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