Paraguayan cuisine

Paraguayan cuisine is a delightful symphony of flavors and traditions, drawing influences from the indigenous Guarani people, Spanish settlers, and immigrant communities from Italy and Portugal. This rich culinary heritage was officially recognized in 2017 when the Ministry of the National Secretariat of Culture of Paraguay declared several traditional dishes as part of the country's 'Intangible Cultural Heritage.'

The staples of Paraguayan cooking include meat, vegetables, manioc (cassava), maize, fruits, and fish. One of the most cherished cooking methods is barbecuing, known locally as Asado, which is as much a social gathering as it is a culinary activity. Ingredients such as corn, milk, cheese, and cassava are standard, with Chipa—a bread made from manioc flour—being particularly popular.

Some must-try Paraguayan dishes are:

- Dumplings: Various types of dumplings are widespread and well-loved.

- Chipa: A versatile bread made from manioc flour.

- Kiveve: A creamy, sweet dish made from pumpkin.

- Lampreado: Cassava pancakes.

- Mazamorra: A traditional corn-based dessert.

- Mbejú: A type of starch cake.

- Milanesa: Breaded and fried meat cutlets.

- Parrillada: A mixed grill of assorted meats.

- Pira Caldo: A fish soup.

- Sopa Paraguaya: A cornbread-like dish.

- Soyo: A thick meat soup.

- Vori Vori: A hearty soup with cornmeal and cheese dumplings.

For dessert, Paraguayans enjoy treats such as cakes, kosereva (a dessert made from bitter orange), mbaipy-he-é (a sweet corn dish), and dulce de leche.

When it comes to beverages, Terere—a refreshing cold drink made from yerba mate—is immensely popular. Other common drinks include fruit juices, soft drinks, beer, and wine. Caña (an alcoholic beverage made from sugarcane) and its non-alcoholic counterpart, mosto, are also enjoyed. Another favorite is Cocido, a hot tea made from yerba mate and sugar.