Panamanian cuisine may be globally inspired and experimental, but when it comes to dessert, opt for the simple, traditional raspado. On streets throughout the city, vendors hand-shave ice from immense blocks, pack it into paper cones, and top it with flavored syrups, like passion fruit, grape, strawberry, or orange. Don’t stop there: In-the-know locals will also ask for a liberal topping of leche condensada (condensed milk), miel de caña (molasses), or malteada (malted milk powder) for an even sweeter treat.
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4. Insider's Tip
Published on Mar 27, 2014 as a web exclusive.