Find your next
favorite food.

🇵🇾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

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

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

Pira Caldo

Fish soup made with river fish, fat, onions, tomatoes, bell peppers, parsley, and spices, a traditional Paraguayan dish.

🇵🇾Paraguay

Soyo

So'o Josopy

Thick soup of beef minced to a paste on the pestle (so'o josopy), simmered with vegetables until the broth turns silky and substantial — Guaraní technique in a colonial pot.

🇵🇾Paraguay

Vori Vori

Vorí Vorí

Chicken-and-vegetable soup with small cheese-cornmeal dumplings that swell in the broth, a fixture of Paraguayan Sunday lunches.