Prepare the Filling: In a medium skillet, heat the oil. Add the achiote seeds and cook over moderately high heat until the seeds darken and the oil is orange, about 1 minute. Discard the seeds. Add ...

Few Americans are familiar with Panamanian cuisine. It’s a specialty of chef Saul Umaña, the culinary director at Panama's Islas Secas resort, situated on a private island 20 miles off the country’s ...

Rikki Waite, the owner of My Grandma’s Empanadas in Warner Robins, serves up more than her Panamanian grandmother’s prized recipe. Her restaurant offers support to local farmers, artisans, community ...