A FOOD TRADITION
Paraguayan Cuisine
A maize-, cassava-, cheese-, meat-, and river-fish-centered tradition shaped by Guarani and Spanish cooking.
Dishes linked to this cuisine
1–12 of 35
Arroz Kesu
A Paraguayan rice dish in which rice is cooked with onion and oil and finished with cheese for a savory, creamy texture.
Bife Koygua
A Paraguayan beef dish of steaks simmered with onion, tomato, bell pepper, and often an egg until tender and richly flavored.
Caldo Ava
A traditional Paraguayan indigenous-style soup combining beef, cornmeal, and vegetables in a savory broth.
Chipa Almidon
A Paraguayan baked cheese bread made primarily from cassava starch, cheese, eggs, and fat, often with milk and anise for flavor.
Chipa Cabure
A Paraguayan cheese bread made from cassava starch, cheese, egg, butter, and milk, shaped around a stick and roasted over a fire.
Chipa Guasu
A traditional Paraguayan baked corn casserole combining fresh corn, cheese, eggs, milk, and onion into a moist savory side dish.
Chipa Mestizo
A Paraguayan baked savory bread combining cassava starch and corn flour with cheese, eggs, and dairy or fat.
Chipa Piru
A small, firm, crunchy Paraguayan chipa made primarily from cassava starch with cheese, egg, butter, and often corn flour.
Chipa Rora
A traditional Paraguayan baked chipa made from cassava starch and corn flour enriched with cheese, egg, and butter, sometimes including pork cracklings.
Chipa So'o
A Paraguayan baked cassava-starch bread filled with a seasoned minced-beef mixture and made with cheese, eggs, and dairy or fat.
Dulce de Batata
A Dominican sweet-potato dessert made by cooking mashed sweet potato with sugar, coconut milk, and cinnamon into a thick pudding or set sweet.
Dulce de Mamon
A Paraguayan sweet preserve made by simmering pieces of green papaya with sugar until tender and syrupy.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.