FF MM · CC BY-SA 4.0Bife koygua
bife koygua
Beef steak smothered in onion and tomato and topped with a fried egg: the quintessential home-style lunch.
What it is
A beef steak is seared in the pan and finished in its own juices with plenty of sliced onion, tomato and bell pepper, then crowned with one or two fried eggs. It comes with boiled cassava, rice or salad, and sometimes a slice of sopa paraguaya. It is a lunch-special regular at copetines and traditional bars: simple, generous and easy on the wallet.
Ingredients
History
A classic of home-style midday cooking, heir to the ranching tradition that took root in Paraguay after cattle arrived in the 16th century. It appears on the menus of historic bars in downtown Asunción, such as Bar San Roque, founded in 1900.
Did you know…?
People often explain the name as “hidden steak,” because the meat disappears under the onions and egg.
When
Everyday lunch.
Where
Copetines and bars in downtown Asunción; roadside eateries.
Researched and reviewed in September 2026 with 2 sources. A second reviewer checked dates, coordinates and lodging. Hours and prices may change.