Paraguay

🇵🇾Paraguay

Aguayí

Agua'i

Native sapotaceous fruit of the Paraguayan Atlantic forest, yellow-skinned and sticky-sweet around two flat seeds, with a tart finish that earned it the name agua'i ('bitter water').

🇦🇷Buenos Aires, Argentina

Asado

Argentina's national barbecue: a social ritual of grilling beef ribs, sausages, offal, and other cuts over wood or charcoal. The asador seasons only with salt and serves with chimichurri and salsa criolla.

🇵🇾Paraguay

Asado a la Estaca

Racks of beef threaded onto wooden stakes leaned in a ring over the fire, Paraguay's answer to the cross-roast: salt-crusted outside, juicy within.

🇵🇾Paraguay

Batiburrillo

Hearty caldo of beef offal — liver, kidney, tongue and heart — stewed with vegetables; created in 1926 by Basque immigrant Sebastián Sasiain in San Juan Bautista (Misiones), which celebrates it with an annual festival.

🇵🇾Paraguay

Bean Soup

Kumanda Kesu

Bean soup thickened by its own squash and finished with queso paraguayo, somewhere between a soup and a porridge in the Paraguayan winter kitchen.

🇵🇾Paraguay

Butifarra

Plump fresh pork sausage of the Paraguayan asado, coarser and milder than its Spanish and Coloccan namesakes, grilled alongside chorizo until the casing snaps.

🇵🇾Paraguay

Caldo de Surubí

Thick river-fish broth of surubí simmered with milk, cream and vegetables and finished with Paraguayan cheese, a specialty of the riverside departments.

🇵🇾Paraguay

Cassava Empanada

Pastel Mandi'ó

Cassava dough empanadas filled with seasoned meat, rustic and gluten-free, a popular street food in Paraguay.

🇵🇾Paraguay

Cassava Root

Mandioca

Cassava root, boiled and served as side dish replacing bread, fundamental to the Paraguayan diet, a daily staple.

🇵🇾Paraguay

Cassava Stew

Guiso de Mandioca

Everyday Paraguayan stew of beef simmered with cassava cubes, tomato, onion and ají until the mandioca softens at the edges while holding its shape.

🇵🇾Paraguay

Caña Paraguaya

Alcoholic spirit distilled from sugarcane, a traditional drink believed to protect against bad luck, 42-45% alcohol.

🇨🇷Costa Rica

Chicharrones

A Cuban fried pork rinds, crispy and salty, a street and daily classic

🇵🇾Paraguay

Chicharõ Trenzado

Beef matambre cut into strips and braided into a rope, roasted until bark forms along the twist and pulled apart by hand at San Juan festival fires.

🇵🇾Paraguay

Chicken Peanut Soup

Caldo de Gallina con Maní

Chicken soup thickened with smooth peanut paste, onion, herbs, and spices, served as a rich Paraguayan broth.

🇪🇨Ecuador

Chicken Soup

Caldo de gallina

An Ecuadorian chicken soup with potatoes, onions, and herbs, a comfort and hangover classic.

🇵🇾Paraguay

Chipa

Chipá

Small cheese-flavored rolls made with cassava starch, corn starch, fat, milk, egg, and Paraguay cheese, dense with horseshoe shape.

🇵🇾Paraguay

Chipa Avatí

Chipa made primarily with corn flour, giving it a distinct corn flavor and golden color, a traditional variety.

🇵🇾Paraguay

Chipa Caburé

Chipá Caburé

Traditional bread cooked around a wooden stick over coals, made with manioc starch, fat, eggs, cheese, milk, salt, and anise.

🇵🇾Paraguay

Chipa Guasu

Chipa Guasú

Large corn cake made with fresh corn grains, onions, eggs, cinnamon, milk, and cheese, name means 'big chipa' in Guarani.

🇵🇾Paraguay

Chipa Manduvi

Chipa Manduví

Chipa made with corn flour and ground peanuts, combining two staple ingredients for a nutty, savory bread.

🇵🇾Paraguay

Chipa Pirú

Thin, crunchy small chipa rings, very crispy and delicate, a traditional snack variety of chipa.

🇵🇾Paraguay

Chipa Rora

Chipa made from corn seed skins after straining, similar to whole-wheat bread, darker and heartier than regular chipa.

🇵🇾Paraguay

Chipa So'o

Savory pastry filled with ground meat and eggs, dough made with pork fat, corn flour, corn starch, milk, salt, and cheese.

🇵🇾Paraguay

Chorizo Paraguayo

Thick fresh sausage of coarsely ground beef and pork, lightly smoked over coals — the backbone of the Paraguayan asado alongside achuras and chipa.

🇵🇾Paraguay

Clericó

Fruit-loaded wine punch — chopped peaches, oranges, apples and grapes macerated in white wine with sugar — served ice-cold over Christmas and throughout the summer.

🇵🇾Paraguay

Cocido

Cocido Quemado

Hot tea made with yerba mate and sugar cooked on pan with burning coal, dark brown color similar to coffee, a traditional drink.

🇦🇷Argentina

Dulce de Batata

A firm, sliceable sweet-potato paste, similar to dulce de membrillo but milder. Eaten with cheese, in facturas, or as a filling for pastelitos and cañoncitios.

🇦🇷Buenos Aires, Argentina

Dulce de Leche

Argentina's national sweet: a thick, creamy caramel of milk and sugar slow-cooked for hours. Eaten by the spoonful, spread on toast, or used in alfajores, cakes, and ice cream.

🇵🇾Paraguay

Ground-Peanut Sweet

Ka'i Ku'i

Peanut paste, often served with cane honey, a traditional Paraguayan sweet made from ground peanuts, rich and creamy.

🇵🇾Paraguay

Guava Paste

Dulce de Guayaba

Solid reddish paste made from guava, an emblematic national dessert, often served with cheese (martín fierro).

🇵🇾Paraguay

Guavirá

Small orange fruits of the Paraguayan Atlantic forest, intensely aromatic with tart yellow flesh around one large seed and several times the vitamin C of an orange.

🇵🇾Paraguay

Jopara

Jopará

Thick spoon-standing stew of white locro corn and beans named 'mixture' in Guaraní, cooked in every household on 1 October and fried as tortillas the next day.

🇵🇾Paraguay

Kivevé

Pumpkin and cornmeal dish with fresh cheese, semi-sweet creamy consistency, name means 'reddish' in Guarani, a traditional dish.

🇵🇾Paraguay

Koserevá

Sour-orange peels cooked in black molasses become a chewy candy with bittersweet citrus flavour.

🇵🇾Paraguay

Locro

Traditional stew made with white corn (locro) and meat, slow-cooked for hours until thick, a Sunday favorite.

🇦🇷Argentina

Mate

Argentina's daily ritual: a caffeinated infusion of yerba mate steeped in hot (not boiling) water in a gourd, sipped through a metal bombilla and shared in a circle.