The growth and development of gastronomy in Panama is due to highly talented entrepreneurs who dared to take big risks. This is the story of Chef Juanjo Sanchez, a culinary professional who, at 23, embarked on a journey to London with the intention of perfecting his English, but found in the kitchen of a Spanish restaurant the discipline, rhythm, and passion for gastronomy he needed. After mastering traditional Spanish dishes, he worked in several restaurants in Madrid until, he received a call 10 years ago that brought him to Panama to open a restaurant. However, what began as a temporary invitation from friends ended up becoming a life project driven by the vision of his wife, Maite Bejerano: a restaurant with a family-friendly, welcoming, and authentic concept that reflects the journey and effort of a couple who risked everything to build their dream: Tinta de Toro Restaurant. In this space, Chef Juanjo shares exclusively with The Visitor – El Visitante his vision of Spanish gastronomy and its contribution to the tourist experience in Panama.
What does it mean to have opened Tinta de Toro in Panama with your wife, and how does family support enhance the experience?
“After coming to Panama 10 years ago and opening two restaurants to continue my career as a chef, Tinta de Toro is a family project and a more personal challenge, opening it with my wife and her daughter. These are challenges you face in life. It’s what makes us think that every day we have to fight and work hard; there’s no other way. What we try to do here at Tinta de Toro is create a family restaurant where people feel like part of it when they come for lunch or dinner, and that they enjoy themselves. The best part is that they feel comfortable eating with the attention we provide and that they come back, which is the most important thing.”
Panama and Spain have a lot of shared history. How can food tell this shared story and attract more tourists?
“Well, Panama and Spain share a very long history, but the truth is that cuisine allows us to tell that story in a vibrant way. These are techniques we’ve inherited, products that travel from one place to another, and the truth is that food can become an emotional bridge. When tourists taste a good rice dish or a good croquette, or any dish we might make, I like them to feel at home, and if they can be transported to Spain, all the better. I have a motto I want to put in the restaurant, which I’ve told my wife and daughter many times: ‘Here, tradition is reinvented,’ and that’s what I like to do, try to fuse one dish or another. But there have been many years of shared culinary culture between Panama and Spain.”
How do you think Panamanian gastronomy can contribute to the country’s tourist experience, and how can we further enhance it?
“Panama is growing considerably in terms of gastronomy. We have some amazing chefs from Panama, Spain, Venezuela, Colombia, and all over the world. I think it’s a country with a great cultural mix, and the products are excellent. How can we tell people to come? Very simple: come, try it, see that it’s not just about going to the beaches and having a good time. Visit the different restaurants of the new national and international chefs who are trying to feed a global audience with a defined and fusion cuisine so they can have an unforgettable experience.”
What can we learn from Spain in terms of tourism and gastronomy, given that it’s one of the most visited countries in the world?
“Well, in Spain I’ve long understood that gastronomy is the country’s brand, for example, our paella, which is an icon of Spain, not only for restaurants, but for our culture, traditions, and the products we have. I think this is something Panama can take as an example and apply authentically. And well, in Panama there is a lot of collaboration from the public sector that can help us to make gastronomy in this country an additional tourist attraction for visitors.”
What are the three most popular dishes at your restaurant, and what makes them special?
“The three most popular dishes… well, we have some really creamy Iberian ham croquettes, and people love them. We also have garlic shrimp, which is a typical dish in any Spanish restaurant. We also have very good octopus, but people also go for several of our rice dishes, which we make in a very authentic way. Lately, though, they’ve been ordering the oxtail in chocolate sauce quite a bit. We try to use very high-quality chocolate, the very best. I think these dishes are so popular because of the care we put into each one; there is a saying that says: things made with love taste much better.”
