Pira caldo
pira caldo (pira = pescado)
A thick river-fish soup with sofrito, cheese and milk, with hot pepper on the side for the brave.
What it is
The everyday version uses small river fish such as catfish and armored catfish (mandi'i, tare'y), cooked over a sofrito of fat, onion, tomato, bell pepper and parsley; many recipes add milk and queso Paraguay for creaminess. It arrives steaming, with chopped hot pepper on the side. Asunción restaurants also make it with surubí. Take your time: in homemade versions, the bones are part of the deal.
Ingredients
History
Pira means “fish” in Guaraní. The Guaraní peoples ate a great deal of fish and even made fish meal for storage; the soup with sofrito and dairy is a product of colonial mestizo cooking. One variant grinds the boiled fish so it can be eaten whole, bones and all.
Did you know…?
Fish soup is one of the dishes that made several traditional eateries in downtown Asunción, around the Cathedral, famous.
When
Year-round; very popular during Holy Week.
Where
Traditional restaurants and eateries in Asunción; riverside towns such as Pilar, Ayolas and Concepción.
Researched and reviewed in September 2026 with 3 sources. A second reviewer checked dates, coordinates and lodging. Hours and prices may change.