17 Feb EL MERCADITO
The concept of El Mercadito Biológico was born four years ago from the innovative vision of Raquel Marco. Raised on a farm and educated in Europe, she was heavily influenced by the increasing trend towards healthy eating and the principle of local produce, grown without preservatives or chemical additives. Realizing that healthy eating does not necessarily have to be boring, but rather presents new ways of preparing food and of being in harmony with the environment, Raquel decided to further develop this concept in her beloved native country, Panama.
Today El Mercadito Biológico is an organic food store offering a wide range of local and international products of the best quality and endorsed and certified by local and regional organizations. From vegetables, fruits, chocolates, coffee, yogurts, hot sauces, and wines, to cosmetics, candles, and others non-food products, El Mercadito Biológico has served as a platform for local producers dedicated to offering products that comply with the necessary procedures to be considered organic.
At the same time, in the café at Mercadito, they offer a menu that is healthy, innovative, and full of flavor, using the same products that they are sold in the store. One of the highlights here is the delicious Creamy Ceviche (without cream) composed of fresh fish, quinoa, flax biscuits, and turmeric pearls with cilantro, and as a vegan option, you can substitute tiger milk tofu for the fresh fish. This dish will simply amaze you!
Another favorite on the menu is the striking Quinoa Roll, a combination of zucchini with quinoa, vegan cheese, baba ganoush, carrot spaghetti, coconut tofu, and green sauce. This fresh dish is a faithful representation of the concept of “raw food”, with all the nutrient and antioxidant valuesthat the name implies.
El Mar Rojo stands out for its colorful flavors. This delicious beetroot carpaccio with grilled octopus in a miso vinaigrette, tomatoes, and cilantro shoots is without a doubt a work of culinary art. The flavors explode on the palate. For an outstanding representation of Panamanian cuisine, try the Sao Marino, a delicious fish fillet covered with hemp, sweet potatoes, and onions, with pickled cucumber in apple vinaigrette.
Explore the great variety of wraps and salads for all tastes, such as the signature Pro Biótica salad that comes prepared with zucchini, pesto seeds, homemade fermented yogurt, and subtle aromatic herbs with spicy flowers from the Green Jade farm, the source of many of the organic vegetables used in the preparation of these elaborate dishes. The farm, located in Penonomé, has been producing organic food for more than 14 years and today is certified by BIO LATINA.
Fresh juices and smoothies make an excellent accompaniment to your meal. Using the best local fruits in the most creative combinations, you might try a Tropical Punch Power, with banana, pineapple, passion fruit, kale, spirulina, and apple. Or sample the Citrus Master, with ginger, tangerine, grapefruit, orange, and lemon. The café has many different combinations that, in addition to being healthy, integrate seamlessly with the menu.
And if you prefer a good wine with your meal, El Mercadito has a wine cellar of organic and biodynamic European wines (red, white, and sparkling,) that will surprise you.
The culinary program at El Mercadito Biológico is amazing and even more so when you realize that all the ingredients used in the kitchen are available on the market side, as well. Their ethical and responsible practices guarantee the best products, certified under rigorous quality standards, and has gained them the confidence of their diners over time.
The chef behind the curtain is Chef Javier Lamarca. From a young age, Lamarca has been an adventurous traveler with a strong creative drive, fueled by a desire to learn and grow. His parents were the ones who instilled in him a passion for good food, and although he had no plans to become a successful chef, life took him that way.
Leaving a career in dentistry, he decided to venture into the kitchen, preparing in his native Venezuela and then moving to Barcelona where he studied for two years at the renowned Hofmann School of Hospitality and specialized in pastries and desserts. Continuing his training, Lamarca under the tutelage of some of the best chefs in Europe, including Jordi Butrón, owner of Espaisucre the world-renowned dessert restaurant in Barcelona.
In search of his own Michelin star, upon arriving in Panama, Lamarca opened Cardamomo, a signature cuisine restaurant. Later, he participated in the Las Clementinas project, and after reaching a turning point in his life, Lamarca decided to change focus and concentrate on a greater food awareness. Today he is the chef of El Mercadito Biológico, whose challenge is to create a food program where the quality of life is intertwined with a healthy and balanced diet, connecting body and spirit in a harmonious symbiosis with the environment.