Traveling through Panama is a sensory adventure, and food is a big part of that experience. Most visitors fall in love with the freshness, the tropical fruits, and the comforting rice-and-beans staples. But like anywhere with a deep culinary tradition, there are dishes that can surprise outsiders. What feels normal and nostalgic to locals can feel unusual — even challenging — to tourists encountering these flavors for the first time.
One of the most talked-about examples is sopa de pata, a thick soup made with cow’s foot. The broth becomes rich and gelatinous because of the collagen released during long cooking. It’s hearty, deeply traditional, and often eaten as a restorative meal. For visitors unfamiliar with the texture, the soft, slippery consistency can be unexpected.
Another dish that can surprise newcomers is mondongo, a tripe stew made from cow stomach. It’s slow-cooked with vegetables and spices until tender. The flavor is rich and savory, but the chewy texture is what divides opinion. Many tourists hesitate at the idea, even though it’s a beloved comfort food across the country.
Seafood lovers might encounter sea snails served in coastal areas. These chewy mollusks are often cooked in coconut sauce or stews. The taste is mild, but the rubbery texture can be surprising if you’re expecting something more like fish or shrimp.
A dish that often sparks strong reactions is chicken feet soup. The feet are simmered until soft, creating a collagen-rich broth. The flavor is comforting and mild, but eating around the tiny bones and soft skin can feel unfamiliar to visitors.
Blood sausage, known locally as morcilla, is another traditional food that can challenge tourists. It’s made with rice, spices, and animal blood, then grilled or fried. The flavor is savory and aromatic, but the concept alone can make some travelers pause.
In rural and coastal regions, you may also find whole fried fish served with head and eyes intact. The taste is excellent, but the presentation can be confronting for travelers used to fillets. Locals see this as the freshest way to serve seafood.
Some visitors are surprised by salted dried fish, which has a strong aroma before cooking. It’s often rehydrated and cooked with onions and peppers. The intense smell can be shocking at first, but the flavor mellows when prepared.
Fermented or strongly aged cheeses from rural areas can also be an acquired taste. These cheeses may be crumbly, salty, and pungent. They’re often eaten with tortillas or bread as a simple snack.
Tropical fruits sometimes surprise tourists too. Nance, for example, has a strong smell and slightly fermented taste. It’s used in desserts and drinks, but its aroma can be unexpected if you’re trying it fresh for the first time.
Another fruit that divides opinion is guanábana when served as a thick drink. Its creamy texture and strong aroma can be intense for people expecting something lighter. Locals love it for its refreshing sweetness.
In some traditional markets, visitors might see organ meats grilled or stewed. Liver, kidney, and other cuts are valued for flavor and nutrition. Tourists unfamiliar with these foods may find the taste strong.
Street food sometimes includes corn drinks with thick textures, such as chicha made from maize. These beverages are filling and comforting but can feel heavy if you expect a thin juice.
Another unexpected experience is encountering very sweet desserts made with condensed milk and syrup. The richness can surprise travelers used to milder sweetness. Local palates often embrace bold flavors.
Some soups are intentionally thick and starchy, combining root vegetables and meat into a dense meal. The consistency can feel more like stew than soup. It’s designed to be filling rather than light.
Coconut-based dishes from Caribbean-influenced regions can also surprise first-time visitors. The strong coconut aroma combined with savory ingredients creates a flavor profile that feels unusual if you’re expecting sweetness.
Travelers sometimes react to fresh cheese that squeaks when bitten. The texture is springy and firm rather than creamy. It’s commonly eaten with breakfast foods.
Another surprising experience is seeing food served at room temperature rather than hot. Many traditional dishes are meant to be eaten this way. It’s normal locally but unexpected for some visitors.
Despite initial reactions, many travelers grow to appreciate these foods once they understand their cultural role. What feels strange at first often becomes memorable later. Taste is shaped by familiarity as much as flavor.
Food that challenges expectations often tells the richest cultural stories. These dishes reflect resourcefulness, tradition, and local taste preferences shaped over generations. Trying them offers insight into everyday life.
For adventurous travelers moving between places like mountain hostels and coastal towns, encountering unfamiliar food becomes part of the journey. Even when something feels unusual, it creates a story worth telling later.
In the end, what one person finds strange, another finds comforting. Panama’s cuisine invites curiosity more than judgment. The best approach is openness — you might be surprised which dish becomes your unexpected favorite.