Roadside Stand · Corn Husk Tamale
Bollo
Photo: Jdvillalobos / Wikimedia Commons · CC BY 3.0
Panama makes several kinds, from sweet bollos of fresh new corn to bollos preñados stuffed with meat, but the everyday version is plain corn dough boiled tightly in its own husk.
Fresh corn is ground into a dough, wrapped tightly in corn husks, tied off in pairs, and boiled for hours. Vendors at Azuero markets sell them still warm, often eaten with butter or cheese.
Why it's made this way: Bollo reflects the corn-farming economy of the Azuero countryside around Los Santos, where small growers and home cooks have made it an everyday market food for generations.
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Part of World of Street Food — 3443 dishes from 118 countries.
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