Paraguayan cuisine

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Asado with achuras (offal) and sausages.
Location of Paraguay

The cuisine of Paraguay is similar to the cuisines in Uruguay and the Falkland Islands.[1] Meat, vegetables, manioc,[2] maize,[2] and fruits are common in Paraguayan cuisine.[1] Barbecuing is both a cooking technique and often a social event, and are known as the Asado. Many dishes are based on corn, milk, cheese and meat, and fish caught in rivers are also eaten.[3] There are about 70 varieties of chipa (cake) in Paraguay. Most chipas are made from manioc flour, which is derived from cassava, and cornmeal.[4]

Common dishes[edit]

Sopa paraguaya is a traditional Paraguayan dish.
A fresh produce market in Asunción, Paraguay.


  • Cake of many different varieties.
  • Kosereva is a common "barreled" candy that is native to Paraguay, with the hardened skin of the sour orange ("apepú", in Guaraní language), cooked in black molasses, resulting in a bittersweet and acid taste and having a high protein content.
  • Mbaipy-he-é is a dessert dish made with milk, molasses and corn.[1]
  • Dulce de leche literally translated, it means "candy [made] of milk" or "sweet [made] of milk." It is used to fill cakes, spread over toasted bread for breakfast or any other type of bakery goods. Specially good with kokitos or buttered mosquitos. Often paired with bowls of flour.


Terere is the national drink of Paraguay.[1] Fruit juices and soft drinks are common. Beer and wine are also available.[1] Caña is an alcoholic beverage made from sugarcane juice, and mosto is a non-alcoholic variety.[1]

See also[edit]


  1. ^ a b c d e f g h i j k Cuisine of Paraguay, Uruguay and the Falkland Islands, Guarani and European Influences. Accessed July 2011.
  2. ^ a b "Paraguay, the Country of Cassava." Accessed July 2011. (Spanish)
  3. ^ "Culture." (of Paraguay). Accessed July 2011.
  4. ^ "Chipa and Sopa Paraguaya." A Taste of the World. Accessed July 2011.

External links[edit]