Discovering the Flavors of Paraguay! A Guide to Traditional Cuisine

Paraguayan cuisine has its origins in the Guarani ancestors. After the Spanish conquest, local cooking styles and ingredients merged with European ones.

This contributed to developing the diversity of dishes representative of today’s rich culinary culture in Paraguay.

VORÍ VORÍ

A traditional Paraguayan consisting of a thick broth containing small balls made of flour, corn, and cheese.

PARAGUAYAN SOUP

Is not a soup. It is a cake. The story of its origin has several versions. This dish can be eaten hot or cold. In its hot version, it can be a proper lunch.

CHIPÁ

There are three ways to prepare this famous snack. Chipá mandubí contains peanuts and cornflour, or Chipa guazú, which consists of cornflour, milk, and cheese.

PARAGUAYAN STEW

A dish of Spanish origin that has spread throughout most Latin America since the conquest. This stew, which owes its name to the clay pot it used to be prepared, is quite simple to make.

KOYGUA STEAK

A Paraguayan stew prepared with beef, tomato, onion, and spices. The onions should be chopped and sautéed, then the veal steak is added and seasoned with pepper, oregano, and salt.

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