Chef Charlie Collins and the Flavors of Panama

In this episode, Chef Charlie Collins shares his journey from a young boy in Panama to becoming a renowned chef. He discusses his family’s hotel in Boquete, the significance of local ingredients, and the diverse culinary influences that shape Panamanian cuisine.

The conversation delves into the concept of his restaurant, T’ACH in Boquete, and the rich cultural heritage of Panama’s food, highlighting traditional cooking techniques and key ingredients that define the region’s culinary landscape.

In this engaging conversation, Chef Charlie Collins shares his insights into the unique ingredients of Panamanian cuisine, his creative process as a chef, and the evolution of culinary traditions in Panama. He discusses the influence of Italian, Chinese, African cuisines, his personal culinary heritage, and the importance of local ingredients. The recording also touches on the challenges and joys of being a chef in Panama, as well as the significance of family and cultural influences in shaping his culinary journey.

What you’ll learn from Chef Charlie Collins

Chef Charlie Collins was inspired to become a chef at a young age.

Boquete is known for its exceptional coffee production.

The restaurant Tash is named after the Embera Wunan word for plantains, a staple food.

Panamanian cuisine varies significantly across regions, with unique local dishes.

Tamales in Panama are made with ground corn and have distinct regional variations.

The influence of Caribbean cuisine is prominent in Panama, especially in Colon and Boca del Toro.

Key ingredients in Panamanian cuisine include pork, chicken, culantro, and soy sauce.

Traditional cooking techniques in Panama often involve smoking meats for preservation.