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Taste Panama City's real mom-and-pop spots, from sancocho to fresh ceviche, on a private morning food tour.
A private morning food tour through Panama City's real local eateries, with tastings of sancocho, carimañolas, chicheme, tamales, local beer and coffee, and ceviche.
This private food tour skips the tourist-menu restaurants for Panama City's real mom-and-pop destinations, with complimentary tastings of dishes like sancocho (chicken soup), carimañolas (fried yuca fritters), chicheme and tamales, local beer and coffee, sopa de pata, and ceviche.
A popular starting point — every Voyzo itinerary is fully customizable, so we'll shape the order and stops around your group.
Hotel pickup in Panama City included.
Taste Panama's real national chicken soup and a classic fried yuca fritter.
Sample a traditional corn-based drink alongside real Panamanian tamales.
A tasting of fresh Panamanian-style ceviche at a real local spot.
Try real Panamanian beer and coffee along the route.
Back to your hotel, home, or the airport — whenever your day wraps up.
A private morning food tour through Panama City's real local eateries, with tastings of sancocho, carimañolas, chicheme, tamales, local beer and coffee, and ceviche. This private food tour skips the tourist-menu restaurants for Panama City's real mom-and-pop destinations, with complimentary tastings of dishes like sancocho (chicken soup), carimañolas (fried yuca fritters), chicheme and tamales, local beer and coffee, sopa de pata, and ceviche.
Panamanian cuisine is genuinely a blend of three distinct real histories, and this tour's tastings trace all three. Indigenous communities contributed core ingredients and techniques still used today — corn, cassava (yuca), and plantains, cooked by grilling and stewing. Spanish colonization brought beef, pork, chicken, and dairy, along with rice, which became a staple served alongside beans. And the Afro-Caribbean influence of enslaved Africans, and later Afro-Antillean immigrant communities who came to work on the railroad and canal, added plantains, coconut milk, and distinctive spice and seafood preparations that are now inseparable from Panamanian coastal cooking.
Sancocho, the chicken soup you'll taste on this tour, is a good example of that blending in action: it traces its roots to the Spanish cocido tradition but evolved, with local ingredients and African-influenced seasoning, into something Panamanians today consider a dish entirely their own — widely regarded as the country's national dish. Carimañolas, the fried yuca fritters also on the tasting list, pull directly from that same indigenous-cassava tradition, just given a Spanish-style fried preparation.
What makes this tour different is where it takes you to taste all of this: real, mom-and-pop spots that locals actually eat at, not restaurants built around a tourist menu. That's where dishes like chicheme (a traditional corn-based drink), tamales, sopa de pata, and fresh Panamanian-style ceviche show up in their honest, everyday form, alongside a stop for real local beer and coffee — a far more accurate picture of what Panama actually eats than any single highlight-reel dish could give you.
Every Voyzo tour is a starting point — tell us what you have in mind and we'll build it.
