Overkill53 · CC BY-SA 4.0Cocido quemado
Yerba and sugar scorched with a live ember, then boiled: Paraguay’s hot breakfast drink.
What it is
Yerba mate and sugar go into a pot and a glowing charcoal ember is set on top, caramelizing the sugar and toasting the yerba; it is stirred, boiling water is added, and it is left to steep and then strained. The result is a dark drink with notes of caramel and smoke, taken on its own or with milk. With chipa, mbeju or sopa paraguaya, it is the country’s classic breakfast and afternoon snack.
Ingredients
History
It is one of the traditional ways of drinking hot yerba mate in Paraguay. Together with chipa, mbeju or sopa paraguaya it forms tyra, the Guaraní term for the foods that accompany cocido, milk or coffee.
Did you know…?
The secret is the ember: without it, it’s just plain mate cocido; with it, it’s “quemado” (burnt).
When
Breakfast and afternoon snack, especially in winter.
Where
Family homes, traditional cafés and roadside stops.
Researched and reviewed in September 2026 with 2 sources. A second reviewer checked dates, coordinates and lodging. Hours and prices may change.