Paraguay’s gastronomy is popular among tourists and visitors alike because of its indigenous roots. The main ingredients in a Paraguayan traditional dish are corn and cassava which is a tuber plant also known as yucca or mandioca. The cassava is usually processed and produced three products that are used in many traditional dishes. These are farina or flour, typyraty, and almidon. Cassava is one of the main ingredients to make the unique traditional bread chipa. Mbeyu is another delicious, old-fashioned meal; an omelet made of cassava and cheese.
Another diverse ingredient in many Paraguayan dishes is corn. Chipa guasu is a dish made from sweet corn kernels. Bori bori is a thick broth with corn balls and cheese. Sopa Paraguaya is bread with corn as the main ingredient combined with cheese and onion. Other types of basics that one can expect in a Paraguayan meal are beans, coconuts, peanuts, squash, fowl and beef. Other fine cuisines one can encounter includes jopara, reviro, locro, pastel, lambreado, payagua mascada, pastel mandi’o, so’o yosopy, caldo ava.
One can savor meals like arro quesu, Paraguayan styled rice loaded with cheese and add in some bife koygua, a juicy beef cut sprinkled with onions and fried eggs. There are also finger foods like chicharo or cracklings. Countryside artisans pride themselves with their creation of Quesu paraguai which is added to many of the country’s recipe.
Every satisfying meal needs a desert to match. A typical desert in Paraguay is kaguyjy which is made from combining crushed corn, honey, and sugar.