Chipa cuerito (pireca)
chipa cuerito / chipá’í kuerito / chipa chyryry
A fried wheat-dough cake, round with a cut in the middle: the companion of rainy days and mate dulce.
What it is
Despite the name, chipa cuerito is not made from cassava starch: it is a fried cake of bread dough, with wheat flour, warm water, salt and a short rise, stretched, cut into discs and fried in fat or oil. It usually has a small cut in the centre so it does not puff up like a balloon. It is served salted or with sugar. Wikipedia records it under several names: chipa cuerito, chipá’í kuerito or chipa chyryry in northeastern Argentina and Paraguay, and pireca in Paraguay. It is a classic companion to mate dulce, along with biscuits and croissants.
Ingredients
History
Wikipedia places the origin of the torta frita in general in the 18th century, influenced by European recipes that arrived with immigration.
Did you know…?
It is traditionally made on rainy days and served with mate or milky coffee.
When
Cold or rainy days, at snack time.
Where
According to Wikipedia it is known in northeastern Argentina and in Paraguay; we found no Paraguayan source saying in which areas it is made most.
Researched and reviewed in September 2026 with 4 sources. A second reviewer checked dates, coordinates and lodging. Hours and prices may change.