Chipa mestiza
A “mestiza” chipa because it blends cassava starch with maize flour: the second most widespread variety in the country.
What it is
Chipa mestiza contains cassava starch and maize flour, hence the name. It is the second most widespread variety in Paraguay, after chipa almidón. It is one of the 51 dishes on the gastronomic heritage list DINAPI declared in 2018. Chipa in general is a baked good of cassava, cheese and egg, and about 70 varieties are estimated to be on record. Chipa sellers offer it warm on the streets, and it is eaten both mid-morning and with the afternoon mate cocido.
Ingredients
History
It belongs to the chipa family, which grew out of the meeting between Guaraní cassava-and-maize cakes and European ingredients (cheese, eggs, milk).
Did you know…?
According to Margarita Miró’s book on chipa as “sacred bread”, about 70 varieties have been catalogued across the country.
When
All year round, as a mid-morning or afternoon snack; at Easter it is baked at home.
Where
Throughout the country: bakeries, street stalls and home ovens.
Researched and reviewed in September 2026 with 3 sources. A second reviewer checked dates, coordinates and lodging. Hours and prices may change.