Sopa so’o y sopa ryguasú
sopa so’o (carne) / sopa ryguasú (pollo)
Stuffed sopa paraguaya: a savoury maize cake with a meat or chicken filling, seasoned with red peppers.
What it is
Sopa paraguaya is not a soup but a savoury cake of maize flour, egg, water, milk, onion and Queso Paraguay. In the stuffed version, a filling seasoned with red peppers hides inside the batter: with meat it is sopa so’o, and with chicken, sopa ryguasú. Sopa so’o is on the list of 51 dishes that DINAPI declared gastronomic heritage in 2018. At Easter, according to ABC, sopa paraguaya is made on Holy Thursday in the tatakua oven.
Ingredients
History
Sopa paraguaya itself is a legacy of the Cario-Guaraní–Spanish mestizo kitchen; the filling is a later variant with meat and poultry.
Did you know…?
At weddings, couples who have been together for a long time are teased with the question: “when do we eat the sopa?”.
When
Barbecues, Easter, weddings and San Juan.
Where
In homes and parties across the country; in the interior it is baked in a tatakua.
Researched and reviewed in September 2026 with 4 sources. A second reviewer checked dates, coordinates and lodging. Hours and prices may change.