Chipa Barrero
The chipa named after a town: it was born in Barrero Grande, today Eusebio Ayala (Cordillera).
What it is
This is the chipa sold at the stalls along Route PY02 around Eusebio Ayala, the former Barrero Grande: a dough of starch, corn, cheese and spices, baked daily in family chiperías, some with more than thirty years in the trade. Long-distance buses stop here and travelers stock up by the bagful for the journey. Buy it hot and try several shops: every family swears by its own balance of anise and cheese.
Ingredients
History
The name comes from Don Juan Ramón Ayala, who sold chipas on the streets of Asunción from a basket on his head, calling them out as “chipa Barrero” after his hometown. The town, founded in 1770 as Barrero Grande, took the name Eusebio Ayala in 1940; today chipa supports many of its families.
Did you know…?
The official SENATUR tourism guide lists several of the area’s chiperías as recommended stops on Route PY02.
When
Year-round; a classic stop when traveling east on Route PY02.
Where
Eusebio Ayala (Cordillera), at stalls and chiperías along Route PY02.
Researched and reviewed in September 2026 with 3 sources. A second reviewer checked dates, coordinates and lodging. Hours and prices may change.