El Trapiche, a restaurant offering traditional Panamanian dishes, is popular for breakfast. The desayuno Via Argentina consists of a steak heaped with sautéed onions, scrambled eggs with vegetables, queso blanco and, if that isn’t enough, a yucca croquette stuffed with ground beef. The staff favorite, El Centenario, is hojaldre (fried bread) topped with fried eggs, a cilantro-perfumed Criolla sauce made with onions, peppers and tomatoes, farmer's cheese and chicharrones (fried pork rinds.) Commonly eaten for breakfast, El Trapiche also serves a spectacular Emparedado de Hojaldre, a puff pastry sandwich stacked with ham, pork, roast beef and cheese. For lunch and dinner, Sancocho is the Panamanian national dish. A hearty soup made with free-range chicken, yam and cilantro, it is either a thin or thick consistency: longer cooking breaks down the yam and thickens the broth. One of the most popular in the city, El Trapiche’s sancocho de gallina (chicken stew) is served in a cazuela (clay pot).