Pirón (pirõ)
pirõ
A porridge of cassava flour (fariña) mixed with hot broth: the humble companion that thickens stews and fish.
What it is
Pirón is a porridge made by mixing cassava flour with hot water or broth, eaten as a side. In northeastern Argentina and parts of Paraguay it is made with fariña (de-starched cassava flour), the fatty broth from a puchero, a little chopped onion and salt. In Brazil, where it originates, it is made with fish broth. Its name in Paraguayan Guaraní is pirõ, from Tupi mindipi’rõ, meaning “stewed”. Wikipedia lists it as a dish from the cuisine of Brazilian indigenous peoples, now shared by several countries.
Ingredients
History
It has Brazilian indigenous origins and spread through the River Plate basin; the Tupi name means “stewed”.
Did you know…?
In Paraguay it is listed among the usual stews at lunch, along with arroz quesú and corn broth.
When
Everyday hot meals, especially in winter.
Where
In parts of Paraguay; the source does not specify which.
Researched and reviewed in September 2026 with 2 sources. A second reviewer checked dates, coordinates and lodging. Hours and prices may change.