Raidar, oh, yeah, you will have to wait for tomorrow’s (Sunday’s) post! The octopus would be similar to what you would find in sushi bars, i.e., lightly cooked still with a “bite” to it. And, it had a sweet taste to it.

I did not take a picture of the bread. It was more on the lines of a regular bun/roll you would find here. Although there are pastry sections in the large supermarkets, they were selling just that, pastry. Artisan bread, as far as I was able to observe, has not caught up in Panama. However, that does not mean you can’t get good bread. If you go to (alas) a restaurant and order a sandwich, it is possible it will be served in either a baguette or pan de moña (aka, knead bread). I have a theory as to why artisan bread has not caught up: In terms of carbs, rice is the main staple, following way behind by corn/maize. Flour? Sure, they still use it for things like hojaldra but, once you go past that…

I’m curious how the octopus was, it totally jumped out right at me. And was there a bread or bun try? The last time I was in Honduras I chatted with a bakery, and the owner mentioned the artisan style breads weren’t all the popular (people love white sandwich bread), but I’m curious how things are farther south in Panama?