When it comes to matters breaded, battered, and fried (a Panamanian food obsession) you’ve got to try a carimañola (a cassava-meal fritter stuffed with meat), hojaldre (pretty much fried dough), and corn tortillas and chicharrón (pork cracklings). Yes, all fried, nothing good for you, absolutely scrumptious. This is the tasty culinary tradition rooted in the customs of peasants who emigrated to the capital in search of work. It’s the kind of food you’ll find in any hole-in-the-wall, but the atmosphere at El Trapiche aims to make diners feel like they’re back on the farm. Ask for the bandeja panameña (a sampler) to try a little of everything; or go for restaurant specialties like hojaldre sandwiches or the local tamale, tamal de olla, served casserole-style.