Great Everyday Meals Magazine | By Momma Cuisine Winter/Spring 2017 | Page 29

Rafael : The roast pork from La Estación en Fajardo , La Ranchera in Guaynabo , Angelitos Place by Lago Carrizo or Rancho el Original in Guavate . The Mofongo de Bolitas Restaurant in Naranjito or the Guateque in Cupey . The fricassee goat from Ajimojitos by Chef Juan Nieves . The fried filet and lobster de Jota by Chef Jeremie en Aguadilla . The confit rabbit from Chef Carlos Portela de Orujo in Caguas . The meat casserole from Chef Pedro Torres in En Boga in Hato Rey . The alcapurrias from the area of Piñones en Loiza . The rice and pigeon pea eggrolls and roast pork from Chef Angel Santiago de Lola Eclectic Cuisine en Ponce . The churrasco with Mamposteao from Chef Ricky Malamigo of Steaks by Ricky in Naranjito . The seafood paella with risotto from Chef Luis Piñeiro in Cabo Rojo . The patitas casserole in Piñon de Chef Wilo Benet de Pikayo in Condado . The crab salmorejo at Restaurante Don Pepe in Luquillo .
What would you like to share about the culinary culture of your country that many people may not know ? Mara : Though we count on traditional dishes , just a couple of years ago , the culinary culture has evolved into more innovative gastronomy with places where you can find that traditional food , and even fusions with other types of gastronomy ( American , Japanese , South American , etc .), that give it something extra special . Jorge : It ’ s a new gastronomic culture for us and for the entire world . We are in the best moment to reveal it in the best way . Gastronomy in Panama is full of color , but above all else a lot rhythm . Rafael : Basically that the essence of the flavors is in the recao and sweet peppers of the sofrtio , the smoked flavor of the country meats over charcoal , the mix of butter , garlic and lemon when cooking fish and seafood alongside the salsa criolla and island mojo make up the flavors of our culture that sets us apart .