Mondongo panameño


El mondongo es un plato muy popular en Panamá y, en distintas versiones, existe también en otros países de Hispanoamérica como Colombia, Ecuador o Venezuela. Pero no somos los únicos que aprovechamos las tripas de la res para preparar deliciosos … Continue reading

Mondongo, Panamanian tripe stew


Cow tripe… it sounds kind of weird, I know, but trust me, it is such a delicious dish… I grew up eating this food; my grandma, aunt and mother (the women at my childhood home) were never shy to introduce … Continue reading

Build a Food Blog Worth Following

Originally posted on The Daily Post:

Food blogs remain incredibly popular for bloggers and readers; no wonder, as we all eat multiple times per day! Food is omnipresent and eating together is a powerful way to connect, which makes writing about food rich with possibility.

A great food blog is more than just a collection of recipes, though — these five guidelines will get yours off to a five-star start.

Define your schtick

There are hundreds of food and recipe search sites, not to mention print magazines and cookbooks. How do you get readers to pay attention to your chocolate cake recipe? Perspective! Blogs live and die on point of view, so find and highlight yours.

Maybe your perspective is part and parcel of your food. Bloggers like Chef in Disguise, who focuses on Middle Eastern recipes, orBurp! Appetitwho blogs to share the breath and depth of Malaysian cuisine, have a clear niche.

If you don’t focus…

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Shrimp patties


My mom, knowing how I love to cook, always sends me cooking magazines or recipes from news papers that she thinks I may like. The recipe for these empanadas was taken from one of those magazines; one called “Recetas de familia” … Continue reading

Guacho de pollo


  El sábado pasado celebramos el 496 aniversario de la fundación de Panamá “La Vieja”. Fue fundada el 15 de agosto 1519 por Pedro Arias Dávila y otros 100 habitantes. En ese momento, fue el primer asentamiento europeo permanente en … Continue reading

Guacho de pollo — Chicken wet rice


Guacho de pollo
Chicken wet rice

Last Saturday we celebrated the 496 anniversary of the foundation of Panama “La vieja” (the old). It was founded on August 15, 1519 by Pedro Arias Dávila and other 100 inhabitants. At the time, it was the first permanent European settlement on the Pacific Ocean, replacing the two cities of Santa María La Antigüa del Darién and Acla. Two years later, in 1521, the settlement was promoted to the status of city by a royal decree and was given a coat of arms by Charles V of Spain, forming a new cabildo.
To commemorate this big day in my country, I’m sharing a Panamanian recipe. It’s been a while, I know!

It is call guacho in Spanish and it is one of those words without a translation in English. It is made with rice, chicken (it used to be hen, but nowadays hens are rare to find…so chicken it is! ) and lots of veggies.

Here is the recipe.


  • 1 chicken (or hen) cut into pieces
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 1/2 teaspoon Worcestershire sauce
  • 3 garlic cloves, crushed
  • 1/4 cup oil (olive or sunflower are fine)
  • 1/4 cup Annatto oil*
  • 3 scallion sprigs chopped
  • 4 tablespoons fresh coriander chopped
  • 1/4 cup diced celery
  • 1/2 cup fresh parsley chopped
  • 1 cup onion, diced
  • 2 cups rice**


We will start by seasoning the chicken with salt, pepper, garlic and Worcestershire sauce. Then heat the oil in a big pan and sauté the chicken until golden brown. Take out the chicken and set aside.

Now we are going to make the sofrito. Pour the annatto oil into the pan , add all the vegetables and sauté until tender. Take out about 3 tablespoons of this sofrito and set aside. Add the chicken and 2 1/2 liters of water, bring to a boil and cook at low heat for 30 to 45 minutes.

Check the seasoning and add salt if needed.

Pour in the rice and cook, stirring from time to time until it is tender and very wet. If it is too dry, you may add hot water (and recheck the seasoning).

Serve immediately with a bit of sofrito*** on top, and make sure everyone has a piece of chicken.

*Annato oil probably can be found at some specialized stores, but you can make your own by adding the seeds to a bottle of oil and letting it rest for a while before using it. Annatto will add color and flavor to this dish, a good substitute will be saffron, it taste different, but it’ll do.

**The ideal rice for this dish a Carnaroli, Arborio or Valencia rice, one short-grain rice that will absorbs moisture without completely breaking down (I didn’t, so it took more water and time for cooking)

***For the sofrito, you may add a few tablespoons of tomato sauce, to make it more fluid and add color.