Passion is the driving force that allows any industry to grow and exceed all expectations. This element has been fundamental to the rapid development of gastronomy in the country. And our guest in Flavors segment is a perfect example of how, with passion and a lot of discipline, it’s possible to become a leading figure in Spanish cuisine. A self-taught chef whose passion for gastronomy began in childhood, growing up surrounded by his parents’ restaurants and starting to work in kitchens as a teenager. Fifteen years ago, he settled in Panama with his family and, a decade ago, founded the successful restaurant Casa Alejandro, a reflection of his history, heritage, and authentic cuisine. A guest who tells The Visitor – El Visitante with great passion all about his gastronomy and how tourism is an integral part of it.
What means to you to be a leading figure in Spanish cuisine in Panama, and how does this help enhance the country’s gastronomic experience?
“Well, let’s see, I don’t consider myself a leading figure. I simply give a small contribution to this country, and I thank Panama for opening its doors and welcoming us. However, I’m thrilled to see Panama growing both gastronomically and as a tourist destination. That’s what we each have to do, and I’m truly grateful to my colleagues for what they’re doing because it’s a huge movement. Everyone, in their own field, in their own restaurant, contributes something different, and that’s what’s beautiful about it—the diversity. Yes, we’ve received an award three years in a row, given by the Spanish government embassy to restaurants outside of Spain that bring Spanish cuisine to other parts of the world. We’re truly grateful and appreciate being recognized and being a leading figure while still serving up Panama’s culinary roots.”
How can food tell the story that Panama and Spain share and, at the same time, attract more Spanish and local tourists?
“The food at Casa Alejandro is 100% Spanish recipes and history.
We use the perfect combination because we work with Spanish products that aren’t available here, but everything else is spectacular local produce like vegetables, fish, and seafood. I create a fusion with these products because Spaniards who come to Panama want to discover and try local dishes. But each one who visits Casa Alejandro is looking for Spanish food that reminds them of their roots.
I think we’re doing something beautiful because Panamanians have embraced our customs, with it’s flaws and virtues. And that’s why I’m grateful that local diners appreciate our food because they come for the warm, family-like service they receive; they feel cared for with affection, as if they were at home. That’s why we named the restaurant Casa Alejandro (Alejandro’s House). And that’s the best way to tell the story of Panama and Spain, but in the present day.”
How do you think Panamanian gastronomy can contribute to the country’s tourist experience, and how can we enhance it?
“We still have a long way to go, but I think we’re on the right track. There’s a growing wave of tourism, with people seeking out gastronomy from country to country, and I think Panama is well-positioned. These days, the number of people entering the industry has grown enormously, not just investors, but also chefs, young people who have studied gastronomy, who have come from humble beginnings, who are starting their own businesses and raising Panama’s image in the culinary world. This is helping people come to Panama and discover other things we have besides gastronomy. And the fact is, people who come for certain renowned restaurants take the opportunity to explore destinations within the country and do other activities.”
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?
“First, we need to understand how many years Europe, and Spain specifically, have been developing their gastronomy and service. Then, we need to take that experience and, without copying them, create our own. First, we must support and help Panamanian producers; that’s what I always do. The more we support producers, the more benefits the gastronomy sector and the industry will receive, since we’ll have access to specialized, high-quality, and delicious products from every region of the country. The other thing is to keep a high level customers service, because I think what a tourist, a diner, is looking for is service. Obviously, they want good food, but as I say, if we don’t provide good service from the moment the diner enters until they leave, the food can be spectacular, but they won’t come back.”
What are the three most popular dishes at your restaurant? And what makes them so special?
“Well, let’s see, there are several, more than three. Generally what makes my cooking special? I think it’s the care and dedication we put into everything my team does. A group of people who truly understand my commitment to infusing passion and care into what we do. And that comes through on the plate. Without these elements, even the best recipe won’t turn out well. These days, we have a partnership with a pig farmer that allows us to have our own suckling pigs from their farm. And this dish is one of the most requested. The other is Galician-style octopus, which is very popular. It’s one of our best-selling appetizers, and suckling pig is a top choice for the main course. Our rice dishes, which we create ourselves, also sell incredibly well, as do our fish dishes; these are the most popular dishes at Casa Alejandro.”
