Ciudad de Panamá: El Hombre de la Mancha, 2016. First edition. Hardcover. 265p., color plates, photos, glossary, indices. New. Item #192223
Panamanian cuisine is a mix of Afro-Caribbean, indigenous and Spanish food. It is varied and excellent beef, fish, exotic fruits are exchanged with fresh vegetables and a long etcetera that make it nutritious, balanced, varied, colorful and above all tasty.
It has a wide quantity and quality of autochthonous products where we highlight among its beef those of the Angus and Bramans breeds. Also pig and poultry. Among the rich variety of fish we have the red snapper, without a doubt the most appreciated, corvina, sea bass, cod, sergeants, tilapia and a wide variety of shellfish. Their fish and seafood ceviches, marinated with lemon, are wonderful. In its mighty rivers, highlight the trout.