Panamanian chef Mario Castrellón is launching a new cultural gastronomy project in Panama City’s historic district in early 2026. The initiative, named Callejón del Casco, aims to fuse traditional food with live folkloric performances, marking his latest effort to position Panama as a premier culinary destination. This move follows the sustained international recognition of his flagship restaurant, Maito, which recently ranked 18th on the Latin America’s 50 Best Restaurants list, a platform he first cracked nearly a decade ago.
Castrellón’s work over the last ten years has fundamentally altered the country’s culinary landscape. His group now operates 14 restaurants across Panama, employing 550 people directly and supporting a vast network of local producers. The chef’s philosophy blends rescued traditional ingredients with avant-garde techniques learned in Spain, creating a model that has inspired a national gastronomic movement. His new Casco Viejo venture represents an ambitious evolution from fine dining to immersive cultural storytelling.
“Our previous position was number 14, but this year the restaurant was under renovation due to an infrastructure need during the voting period for the list,” [Translated from Spanish] Castrellón explained regarding Maito’s latest ranking. He views the presence of six Panamanian restaurants on the 2025 list as a sign of collective success, a dramatic increase from when Maito stood alone for six years.
The chef’s immediate focus is finalizing details for Callejón del Casco, which he describes as more than a restaurant. The venue will feature a historic stone wall and a stage for daily Panamanian cultural shows. Its menu will function as an edible map of the country, allowing guests to select traditional dishes from every province, from Bocas del Toro to Darién. This project underscores his belief that food is the most potent vehicle for communicating national identity.
From National Icons to Global Ambitions
Castrellón’s commitment to Panamanian culture extends to his most famous patron, global music icon Rubén Blades. The chef shared a personal anecdote about catering to Blades’ specific culinary tastes, which consistently lean toward the most traditional Panamanian fare. This relationship has inspired a permanent tribute on the new menu. A dish named for the artist will feature concolón (crispy rice), steak, beans, and fried plantain, a combination Blades frequently requests.
His influence also shapes the next generation. Castrellón has mentored young talents like chef Gabriela Sarmiento in international competitions, offering advice rooted in humility and adaptability. He stresses the profession’s demanding nature, advising aspiring chefs to develop a clear mission and vision while remaining open to critique. The goal, he suggests, is to avoid the trap of ego and instead listen and evolve based on feedback, understanding that not every palate is the same.
The business itself is a complex recipe of economics and social impact. The Maito group’s portfolio is deliberately diverse, ranging from high-end dining to casual taco shops and beachfront bars. This structure provides stability and allows the team to champion local ingredients across different market segments. Their supply chain intentionally supports small farmers and producers, multiplying the economic impact far beyond the restaurant walls.
Exporting Panamanian Flavor Beyond the Plate
Castrellón’s vision for brand Panama transcends the restaurant kitchen. He has ventured into specialty coffee with Café Unido, exporting the renowned Panamá Geisha bean. His most recent foray is into the spirits world with Seco, the country’s only distilled spirit with a protected Denomination of Origin. This project, based in the central provinces, partners with local sugarcane producers and draws a direct line from the land to the bottle.
He intentionally linked the spirit’s identity to Panama’s deep historical roots. The branding and narrative for his Seco connect the drink to the pre-Columbian heritage of the El Caño Archaeological Site, a major ceremonial and burial ground for ancient chiefs. This connection is not merely marketing. It is a deliberate act of cultural framing, aiming to present Seco not just as a local liquor but as a spirit carrying the essence of Panamanian history, worthy of international appreciation alongside rum or mezcal.
For Castrellón, every plate of concolón, every cup of Geisha coffee, and every glass of Seco serves a diplomatic purpose. They are ambassadors in a sustained campaign to define Panama’s global image through its flavors and traditions. The opening of Callejón del Casco is the next logical step, a physical stage where food, music, and folklore perform in unison for both locals and the growing number of gastronomic tourists drawn by the country’s rising culinary profile. His work proves that a chef’s influence can reshape a nation’s economy and its international story, one carefully crafted experience at a time.