Ryguasu ka’e (pollo al horno)
ryguasu ka’e («pollo al horno»)
The oven-roasted chicken of festivals: a fixture at San Juan and on the Holy Thursday menu.
What it is
In Guaraní, ryguasu is hen or chicken, and ryguasu ka’e is the oven-roasted chicken prepared at festivals and celebrations. Wikipedia describes it as “pollo al horno” and lists it among the typical foods of the Ovecha Ragué Festival in San Miguel (Misiones), along with asado a la criolla, locro, batiburrillo, chastaca and sopa paraguaya. It also appears among the dishes eaten at San Juan festivities. According to an ABC report on the tatakua, Holy Thursday is the day for ryguasu ka’e, together with sopa paraguaya and chipa guasu. It is on the list of 51 dishes that DINAPI declared gastronomic heritage in 2018.
Ingredients
History
It is a traditional festive dish cooked in the clay oven, or tatakua.
Did you know…?
The Ovecha Ragué (“sheep wool”) Festival has been held since 1989 in San Miguel, Misiones.
When
San Juan festivities, Misiones festivals and Holy Thursday.
Where
Festivals in Misiones, such as the Ovecha Ragué Festival, and celebrations in other regions.
Researched and reviewed in September 2026 with 4 sources. A second reviewer checked dates, coordinates and lodging. Hours and prices may change.