Horacio Cambeiro · CC BY-SA 3.0Reviro
A flour dough cooked and crumbled in the pot: the “bread” of the south and east, eaten with cocido.
What it is
Wheat flour is mixed with water, salt and fat, sometimes with egg, into a soft dough that is cooked in a pot or skillet with more fat, stirred and chopped with a spoon until it breaks into golden crumbs. It is simple, filling and very high in calories. It is eaten at breakfast or afternoon snack time with cocido or coffee in place of bread, and also as a side.
Ingredients
History
Farm food typical of Itapúa and Alto Paraná, designed to go a long way with few ingredients before a day’s work. It is a close relative of the reviro of Argentina’s Misiones province: the border shares a kitchen.
Did you know…?
With cocido quemado it makes a complete country breakfast, no bread needed.
When
Breakfast and afternoon snack.
Where
Itapúa and Alto Paraná; family homes and some copetines.
Researched and reviewed in September 2026 with 1 sources. A second reviewer checked dates, coordinates and lodging. Hours and prices may change.