Located in the heart of San Francisco, Panama City, this deli shop opened its doors in 2018, and since then it has gained widespread recognition in the community and become a model of entrepreneurship that combines authenticity, professionalism, and passion. What began as an artisanal kitchen, led by Ana Rebeca Chanis Young—an industrial engineer who has over 15 years in the catering world—today is a benchmark for those who value homemade food, a family atmosphere, and excellent service.
Evolution that Expands the Experience
La Cocina de Nono has not only grown in size and recognition, but has also evolved in concept. Ana Rebeca has managed to reinvent herself through constant research: from high-level management programs to applied data analysis to operational efficiency, without ever losing the essence of a kitchen that welcomes each guest as if it’s their home. Ana Rebeca comments that La Cocina de Nono still hand-kneads the 2,000 empanadas they make every week, each one made with love.
Another key to La Cocina de Nono’s success is the recipes—many inherited from Ana Rebeca’s grandmother as well as those created through inspiration and discipline. This process has allowed her to build a business where value for money is one of its greatest strengths.
A Menu Full of Baked Goods and Pastry Delights
The list of products offered at La Cocina de Nono is extensive, but undisputed stars include the birthday cake filled with dulce de leche, homemade desserts (from Nono’s flan to aunt Marisol’s tres leches), and of course, the empanadas. Made with chicken, pork, cheese, buffalo, beans with chorizo, ropa vieja, or spinach, each one telling a story.
Classic pastries also find their place with desserts like apple pie, cheesecake, or the traditional “mamallena”, ideal for any special occasion or just to enjoy.
The bakery is not far behind. Products like “palitroquis,” “cachitos” filled with cheese, croissants, and various breads enrich the ingenuity behind each recipe.
Express Trays and Weekend Meals
Many of the products offered are sold and distributed in frozen versions, ready to heat and serve, part of a line dubbed “express trays”. This innovation allows customers to order everything from meatballs bath in wine to ham and cheese rolls, mini hamburgers, empanadas, mini sandwiches, and other varieties that can be ready in a couple of hours to be enjoyed at a work or family celebration.
For those who don’t want to cook on weekends and are looking for a hassle-free gourmet alternative, La Cocina de Nono offers frozen lasagna (chicken or beef), chicken pie, or delicious chicken wrapped with bacon and smothered in maple syrup.
Activities to Share with Family and Friends
La Cocina de Nono is also a place to share special moments, as the space is cozy and very family-friendly. Ana Rebeca explains that it was redesigned for people to stay and share time together. Aside from the “takeout” concept, it’s also possible to sit down and enjoy the pleasant atmosphere. This innovation has allowed them to create activities for families, such as free breakfast for children under 12 on Saturdays, accompanied by “pinta caritas” (a person painting fun animals or character on kid’s faces).
In addition, baby showers, birthday parties, and even bridal showers have also been held. This allows people to reserve and take advantage of this intimate space to create unforgettable moments. Ana Rebeca invites people to follow them on social media (Instagram: @lacocinadenono) to learn about upcoming activities.
La Cocina de Nono is a love for traditional cuisine, respect for quality, and a passion for pleasing its customers.
General information:
Address: San Francisco, 76 East St, #39
Phone:382.5223
IG: @lacocinadenono
Photos courtesy: La Cocina de Nono