Tortillas Panameñas
Tortilla (tohr-TEE-yahs pah-nah-MEH-nyahs)
Thick Corn Fritters
Thick, golden corn cakes fried until crispy outside and tender inside — nothing like Mexican tortillas, these are Panama's beloved fried corn fritters.
Instructions
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1
Mix corn flour, cheese, sugar, and salt in a bowl.
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2
Add warm water gradually, kneading until a smooth, firm dough forms.
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3
Divide into 8 portions and shape into thick patties about 1cm thick.
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4
Fry in oil over medium heat for 3-4 min per side until golden and crispy.
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5
Drain on paper towels.
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6
Serve hot, plain or with butter.
Did You Know?
Panamanian tortillas are completely different from Mexican tortillas — they are thick, fried corn cakes, and confusing the two will earn you a stern correction.
The Story Behind Tortillas Panameñas
Panamanian tortillas descend from indigenous corn-cake traditions predating colonization. Unlike the thin Mexican tortilla, Panama's version is a thick, fried corn fritter enriched with cheese. They became the standard breakfast carbohydrate in rural Panama and remain essential at morning meals alongside eggs and coffee.
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