Traverse the legendary Panama Canal

The Emberá are one of seven Indigenous groups in Panama, comprising approximately 7.5 percent of the country’s total population. Traditionally, they lived in the Darién Rainforest, but during the 1960s, new, more densely populated Emberá villages were established in the Panama Canal watershed, along the banks of the Chagres River and Lake Gatun.

The Emberá people have preserved their traditions over the course of centuries. They share a deep reverence for rivers and forests, believing that everything in nature has a spirit. Their riverside environment figures prominently in daily activities like fishing, bathing and domestic chores. It also provides essential resources, such as fish and plantains, which are staples of the Emberá diet.

Most Emberá live with their extended family in round, open-air dwellings elevated on stilts. The floors are typically made from the bark of the jira palm, while the roofs are thatched from palm leaves.

The Emberá people wear little clothing but paint elaborate patterns on their bodies using the black dye of the jagua plant. In addition to its decorative and cultural purposes, this dye is also believed to repel insects.

Today, tourism helps support Emberá communities, and they are eager to share their culture and way of life with visitors. Guests may hear the traditional Emberá language, experience a traditional body painting session, watch a ceremonial dance performance or see artisans at work. Emberá craftspeople are especially known for their coiled baskets woven from black palm leaves. Some also carve cocobolo wood and ivory palm seeds into intricate statues and miniatures.

The Panama Canal famously connects the Atlantic and Pacific Oceans via the Isthmus of Panama. While simple enough in principle, its construction stands as one of the greatest engineering marvels of the 20th century.

Given that the Atlantic Ocean sits at a lower sea level than the Pacific, engineers developed an intricate lock system to raise ships 85 ft. (26 m) above sea level. Vessels then continue their journey across Gatun Lake before reaching more locks that lower them back down to the correct elevation.

When a ship enters from the Atlantic Ocean, it passes through the first of three Gatun Locks. In a nearby control tower, the operator closes the miter gates and lower lock valves, then opens the upper valves. Powered by gravity, water from Gatun Lake—around 26.7 million gallons—rushes into the chamber, raising the ship. Within eight minutes, the first lock is full. This process repeats two more times until the vessel becomes level with Gatun Lake.

The ship then travels through the Culebra Cut, an excavated valley that crosses the Continental Divide, before passing through the Pedro Miguel Locks and the Miraflores Locks. The process is reversed, draining water away from the chambers to lower the ship back to sea level. The final stretch of the canal is a 7-mile (11.3 km) passage leading to the Pacific.

Only small vessels are allowed to pass through the locks unassisted. Larger ships are guided by electric locomotives known as mulas that follow cog tracks along the locks’ walls. This ensures that the ships are safely centered in the locks.

As an international crossroads, Panama’s cuisine reflects the diversity of its people. A vibrant fusion of Indigenous, Spanish and Afro-Caribbean influences, the country’s dishes offer a rich variety of flavors and textures. Here are three staples of classic Panamanian cuisine:

• Sancocho de Gallina
  This rich, hearty stew is Panama’s national dish. Large pieces of chicken are simmered with starchy vegetables like potatoes, yuca or plantains, creating a savory broth. The star ingredient is culantro, a distinctive herb that is slightly sweeter and stronger in flavor than cilantro. Sancocho de gallina is often served alongside rice or fried plantains.
• Patacones
  Patacones are a popular side dish or appetizer made from twice-fried slices of green plantain. Similar to another Latin American favorite, tostones, these simple and versatile treats can be eaten on their own or paired with ketchup, mayonnaise or another sauce.
• Carimañolas
  A perfect afternoon snack, carimañolas are fritters made from mashed yuca dough and filled with a savory, spiced meat or cheese filling. Fried to a golden brown, these crunchy hand-held treats are street-food favorites throughout Panama.