Top 25 Must-Try Paraguayan Dishes
Paraguay, a landlocked country in the heart of South America, may not be as well-known for its cuisine as some of its neighbors, but its culinary traditions are rich, diverse, and deeply rooted in the country’s agricultural heritage. Paraguayan dishes are a delightful blend of indigenous Guaraní influences and European flavors, resulting in a unique and satisfying cuisine that deserves more recognition on the global stage.
In this article, we’ll take you on a gastronomic journey through Paraguay, exploring 25 of the most delicious and iconic Paraguayan dishes that you simply must try. From hearty corn-based staples to succulent grilled meats and sweet treats, these dishes showcase the best of Paraguayan cuisine and the country’s rich culinary heritage.
The Foundation of Paraguayan Cuisine
Before we dive into the specific dishes, it’s important to understand the key ingredients and flavors that form the foundation of Paraguayan cuisine. Traditional Paraguayan food is based on a few staple ingredients that are closely tied to the country’s agricultural roots:
- Kesu (Queso Paraguayo): This unique Paraguayan cheese has a tangy flavor that’s essential to many dishes.
- Maiz (Corn): A versatile ingredient used in many forms, from cornmeal to fresh kernels.
- Mandioca (Yuca root): A starchy root vegetable that’s a common side dish and ingredient.
- Rice: Often served as a side dish or incorporated into main courses.
Common flavors in Paraguayan cuisine include garlic, cumin, tomato, onion, and green peppers. Protein-rich dishes typically feature farm-raised beef, free-range chicken (gallina casera or ryguasu), pork, eggs, and freshwater fish.
Top 25 Paraguayan Dishes You Need to Try
Sopa Paraguaya
Despite its name, which translates to “Paraguayan soup,” sopa Paraguaya is actually a hearty cornbread. This traditional Paraguayan dish is a must-try, often served at holidays and special occasions. Made with cornmeal, Paraguayan cheese, onions, and eggs, it’s traditionally baked in a tatakua (Paraguayan clay oven) for a unique flavor and texture.
Chipa Guasu
Often described as a corn soufflé, chipa guasu is a close relative of sopa Paraguaya. This savory dish is made with fresh corn, milk, eggs, and crumbled Paraguayan cheese. It can be enjoyed as a breakfast, quick dinner, or snack.
Chipa Paraguaya
Chipa is Paraguay’s answer to the bagel, though it comes in various shapes. Traditionally made for Semana Santa (Holy Week), this cheesy bread is now enjoyed year-round. Made with cornmeal, mandioca flour, eggs, cheese, and anise seed, it’s a popular snack for travelers.
Mbeju
Another cheese-based dish, mbeju is particularly popular during the cooler winter months. This crispy, cheesy flatbread is made by frying a mixture of mandioca flour, cheese, milk, and oil in a cast-iron skillet. It’s often served with cocido paraguayo, a warm tea drink made from yerba mate.
Milanesa
A South American take on the Wiener Schnitzel, milanesa is a popular dish for any time of day. Thin cuts of beef or chicken are marinated, breaded, and fried to perfection. They’re often served as a sandwich or with a side of potatoes.
Marinera
Similar to milanesa, marinera is distinguished by its cumin-infused marinade and egg batter coating instead of breadcrumbs. This creates a unique flavor profile that sets it apart from other fried dishes.
Tortilla Paraguaya
Not to be confused with Mexican tortillas, Paraguayan tortillas are more like fritters. Made from a simple batter of eggs, milk, and wheat flour, they often include cheese, scallions, or meat for added flavor.
Empanadas
While empanadas are popular throughout South America, Paraguayan empanadas have their own unique twist. Filled with meat, hard-boiled egg, and sautéed vegetables, they’re seasoned with cumin for a distinctive flavor. You’ll also find varieties filled with chicken, ham and cheese, or even corn and cheese.
Pastel Mandi’o
This traditional Paraguayan empanada is made from ground mandioca (yuca root) and stuffed with seasoned ground meat. It’s a delicate dish typically served during the winter months.
Carne Asada
Grilled meat is at the heart of Paraguayan cuisine, and carne asada is the star of the show. Whether it’s beef ribs (costilla) or flank steak (vacio), the meat is simply seasoned with coarse salt and a splash of lemon juice before being grilled to perfection.
Ryguasu – Gallina Casera
Ryguasu, or free-range chicken stew, is a comforting dish often prepared during flu season or to aid recovery from illness. The chicken is stewed in a flavorful broth with oregano, tomato, garlic, and scallions, creating a nourishing and satisfying meal.
Pira Caldo
This hearty fish stew is typically made with chunks of surubi (a type of catfish) and a variety of spices and vegetables. The addition of Paraguayan cheese and cream gives it a rich, unique flavor.
Borí Borí
Borí Borí is a comforting soup featuring small dumplings made from corn flour, Paraguayan cheese, and vegetable broth. These dumplings are added to a chicken or vegetable broth, creating a filling and satisfying meal.
So’o apu’a (Caldo de Albondigas)
This affordable and unpretentious dish features meatballs simmered in a tomato and beef broth with onions. It’s typically served with rice and makes for a comforting, homestyle meal.
Puchero Locro
Puchero is a hearty stew made with beef (including bones for extra flavor), simmered in a tomato and beef broth with potatoes and other vegetables. The addition of locro (hominy) or Paraguayan red beans makes it a filling and nutritious dish.
Tallarín Paraguayo
Tallarín is one of the most popular meals in Paraguay. These thick, long noodles are served with a rich sauce made from either meat or free-range chicken, simmered in a tomato-based sauce flavored with laurel.
Ñoquis
While not originally Paraguayan, ñoquis (gnocchi) have become extremely popular in the country. They’re typically served with a red sauce and stewed beef, offering a delicious blend of Italian and Paraguayan flavors.
Manteca Kesu
This dish features lima beans (manteca) cooked in a garlic-rich vegetable broth. Just before serving, Paraguayan cheese is added for a tangy flavor. It’s often served with rice or noodles cooked directly in the broth.
Kumanda Peky Kesu
Made with small red beans native to Paraguay, this hearty stew is often prepared on Mondays using leftovers from Sunday’s asado. The beans are stewed in a vegetable-rich broth with tomatoes, garlic, onions, green peppers, squash, and plenty of Paraguayan cheese.
Kure Enrollado
In this dish, pork meat is sautéed with lemon, garlic, cumin, and parsley, then rolled into pig skin. The roll is tied, boiled, and sliced before serving, creating a flavorful and unique pork dish.
Butifarra
With Catalan roots, butifarra is a type of homemade chorizo. Pig intestines are stuffed with finely-minced seasoned pork meat and boiled to create sausages that are ready to grill or bake.
Dulce de Mamón
This sweet treat is made from green, unripe papayas (locally known as mamónes). The fruit is sliced and marinated in sugar and lemon to create a unique conserve.
Torta de Miel Negra
Utilizing a by-product of Paraguay’s sugar cane industry, this quick sweet bread is made with miel negra (molasses). It’s a perfect example of how Paraguayans creatively use local ingredients in their cuisine.
Pasta Frola
This sweet pie features a thick crust filled with guava jam and topped with a lattice crust. It’s a delicious way to enjoy the abundance of guavas in Paraguay.
Budín de Pan
This bread pudding is a clever way to use up old bread. The bread is soaked in a mixture of eggs, milk, sugar, and either lemon or vanilla essence, then baked in a bundt pan prepared with a caramel glaze.
Conclusion
As we’ve explored these 25 Paraguayan dishes, it’s clear that the country’s cuisine is diverse, flavorful, and deeply rooted in its agricultural traditions. From hearty corn-based staples like sopa Paraguaya and chipa guasu to succulent grilled meats and comforting stews, Paraguayan food offers something for every palate.
What sets Paraguayan cuisine apart is its clever use of local ingredients, particularly the ubiquitous Paraguayan cheese that adds a unique tangy flavor to many dishes. The influence of indigenous Guaraní culture is evident in the use of ingredients like mandioca and corn, while European influences can be seen in dishes like milanesa and ñoquis.
Whether you’re planning a trip to Paraguay or simply want to expand your culinary horizons, we encourage you to seek out these traditional Paraguayan dishes. Each bite offers a taste of Paraguay’s rich cultural heritage and the warmth of its people. So, why not embark on your own Paraguayan culinary adventure and discover the hidden gems of South American cuisine?
