Chipa kavure (chipa asador)
chipa kavure
Chipa dough wrapped around a stick and roasted over embers: crisp, hollow and smoky.
What it is
Cassava starch is kneaded with fat, eggs, queso Paraguay, anise and milk or whey; the dough is then wrapped around clean sticks and turned over the embers until evenly golden. What comes off is a thin, hollow cylinder with no soft crumb and a wood-fire flavor. Watch the names: in Horqueta (Concepción), northern kavure is a different preparation, made with cassava (including the pulp left over after extracting the starch), cheese and egg, and it is an everyday breakfast for many families in the north.
Ingredients
History
In Paraguay it is called chipa asador or kavure; in northeastern Argentina, caburé or mbocá. Northern kavure from Horqueta was declared National Intangible Cultural Heritage by the National Secretariat of Culture in February 2025 (Resolution SNC 24/2025), the first such declaration in the department of Concepción; Horqueta’s bakers ask that it not be confused with the chipa asador of Guairá.
Did you know…?
Pull out the stick and you’re left with a tube of chipa to eat with your hands, still steaming.
When
Breakfast in the north; family barbecues and Holy Week.
Where
Chipa asador: Guairá and country barbecues nationwide. Northern kavure: Horqueta and Concepción.
Researched and reviewed in September 2026 with 4 sources. A second reviewer checked dates, coordinates and lodging. Hours and prices may change.