Flavors

Flavors of Paraguay

Three Guaraní words unlock the Paraguayan table: mandi'o, avati and kesu, that is, cassava, corn and cheese. From the meeting of Cario-Guaraní cooking with the meat and dairy brought by the Spanish came sopa paraguaya (a savory cornbread you cut with a knife), the chipa (cheese bread) sold on the street by chiperas, and the vori vori of cool days. Add to that the rivers and their surubí catfish, beef from the Chaco, the legacy of German, Italian and Japanese colonies, and a calendar packed with patron-saint festivals, town food fairs and chopp (draft beer) festivals. All of it washed down with tereré, iced yerba mate with fresh herbs, listed by UNESCO as Intangible Cultural Heritage of Humanity since 2020.