Food in Paraguay surprised us. We didn’t have high expectations, but we ended up discovering unique and flavorful dishes. Although not widely known outside its borders, Paraguayan cuisine offers comforting stews, intriguing flavor combinations, and some truly addictive starters and snacks.
Join us as we explore the food of Paraguay: from main dishes to stews, from desserts to the country’s most famous drink. After all, food is also a way to explore the culture and traditions of this little-known country. We share our favorite picks, practical suggestions, and expert tips to help you make the most of this culinary experience.
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What You Should Know About Paraguayan Food
Paraguayan cuisine is relatively unknown outside the region. Although it shares some dishes with neighboring countries—such as milanesas, empanadas, and alfajores—it also boasts many unique specialties that reflect its traditions and history.
Paraguay’s culinary style is the result of a fusion between Guarani traditions and Spanish influences. The Spanish introduced ingredients that were not native to the region, such as beef and dairy products. By combining these with Guarani dishes and European cooking techniques, some of the country’s most iconic recipes were born, such as chipas, mbejú, and pastel mandi’ó. Later, Italian and German immigrants also left their mark on local gastronomy.
Among the most essential ingredients are corn and cassava, which are featured in numerous dishes. Beef also plays a central role: Paraguay has one of the highest cattle populations per capita in the world, with an average annual consumption of approximately 28 kg (62 lbs) of meat per person. While the beef didn’t particularly blow us away, it’s definitely something worth trying.
Paraguay is still not a major tourist destination and has much to develop in that regard, as well as to preserve its historical heritage. However, when it comes to gastronomy, it has a lot to offer: dishes with authentic flavors and character, as well as its own versions of well-known recipes that have been perfected and given a distinctive touch. So, we invite you to explore the cuisine of this still largely undiscovered country.
Starters and Snacks of Paraguay
Chipa
Chipas are small breads made with cassava starch, fat, and cheese, and they may also include anise. They have a soft and elastic texture and are especially tasty when served warm. They are similar to Brazil’s famous cheese breads but differ in texture and shape. In Paraguay, they are usually shaped like a horseshoe or a ring and tend to be crispier.
This bread has both Guarani indigenous and Spanish influences. It was created in Jesuit missions and traditionally consumed during religious ceremonies. Today, it is considered a symbol of national identity.
Chipas are typically eaten for breakfast or as a snack and have a mild, cheese-like flavor. They can be found in almost every bakery and shop, and there are even specialty shops dedicated to them, known as chiperías.
Mbejú
Mbejú is another type of Paraguayan bread, also known as a flat cake. Its origins trace back to the Guarani people and were later adapted with the arrival of Spanish missionaries. It is made with cassava starch, cheese, and butter, and cooked in a skillet until golden.
It has a sandy texture—crispy on the outside and soft on the inside. It was a pleasant surprise, and we really enjoyed this bread, which can be eaten for breakfast or as a snack. There is also a sandwich-style version, filled with cheese and ham. Mbejú can be found in snack-bar–style eateries and some bakeries.
Empanadas
Like in most South American countries, empanadas are very popular and well-loved in Paraguay. They are pastries made with a thin wheat dough and can have various fillings, such as beef, chicken, cheese, or a combination of ham and cheese. They are usually baked, although there are different ways to prepare them.
Empanadas can be found everywhere in Paraguay and are an excellent option for a quick meal—easy to eat by hand and, above all, delicious.
After traveling through Argentina, Chile, and Uruguay, we didn’t notice significant differences between the empanadas in these countries. What varies most is the filling and the touch of the cook preparing them.
Pastel Mandi’o
Pastel Mandi’o is a type of empanada made with cooked and mashed cassava, filled with minced beef, eggs, rice, onion, garlic, and various seasonings. While the filling can vary, the dough is always made with cassava. It’s a complete meal in a single empanada—delicious, with a soft texture that melts in your mouth.
Of Guarani origin with Spanish influence, it is a very popular dish, eaten throughout the year but especially during the San Juan festivities. It is usually served with a spicy sauce.
Payaguá Mascada
Payaguá Mascada (also known as Pajaguá Mascada) is a type of croquette made with cassava, minced beef, and chives. It is shaped flat and then fried.
Its origins date back to the Guarani and other pre-Hispanic tribes, and the recipe has evolved over time. Today, it is a ubiquitous appetizer, but it is also a traditional food served during the San Juan celebrations on June 24.
It’s quite enjoyable—we tried it at Bolsi restaurant in Asunción along with Pastel Mandi’o, and it was a delightful experience.
Coxinha de Frango
Coxinha de frango is a savory snack of Brazilian origin, but it is extremely popular in Paraguay. They can be found everywhere and are usually large, creamy, and full of flavor—a true delight that makes your mouth water just thinking about it.
They are made with a dough of wheat flour and chicken broth, filled with seasoned shredded chicken, often mixed with other ingredients such as creamy cheese and onion. Paraguayan coxinhas de frango are definitely worth trying—they are irresistible. We tried a few, and despite their generous size, we loved them.
Traditional Dishes of Paraguay
Asado of Paraguay
Asado—which in Portugal is called churrasco—is highly appreciated in Paraguay and is just as famous as it is in Argentina or Uruguay. It consists of a barbecue cooked on a grill over charcoal, using a variety of meats and vegetables, with beef being the main ingredient. The most common cuts are flank steak and beef ribs.
But asado is much more than just a barbecue: it’s a moment of togetherness and sharing with family and/or friends. It is part of the country’s gastronomic and cultural heritage.
Another critical point is that Paraguay is a major producer, exporter, and consumer of beef—surpassing even its neighbors, Argentina and Uruguay. That makes beef a critical part of the country’s culture and economy.
However, the asado didn’t particularly impress us. We found it good but not memorable. We believe that in Portugal, we can find beef that is equally flavorful and better prepared. It also doesn’t help that in Paraguay, meat tends to be served more well-done, even when ordered rare.
Milanesa
Milanesa is another very popular dish across several South American countries, including Argentina, Chile, Uruguay, and Paraguay. It’s always a safe choice when you’re unsure what to eat. There are several versions: served on a plate, inside bread, or as the famous milanesa napolitana, topped with tomato sauce and melted cheese.
Basically, milanesa is a thin slice of beef, breaded and fried. It has Italian origins and was brought to South America by Italian immigrants. It is usually served with French fries and a slice of lemon, mashed potatoes, or inside bread as a sandwich. In Paraguay, it can be found almost everywhere.
Bife Koygua
Bife Koygua is a traditional Paraguayan dish made with a thin steak, typically beef, topped with a generous amount of caramelized onions and fried eggs. The name of the dish itself means “hidden” (Koygua) in Guarani.
It is usually served with rice or French fries. The steak can be grilled, as we tried it, but we read that it can also be stewed. It’s a tasty and filling dish, though not particularly memorable.
Sopa Paraguaia
Contrary to its name (sopa means soup), this dish is not a soup but a savory cake/pie. According to legend, it was created in the 19th century by the cook of the president of Paraguay, who accidentally added too much cornmeal to a soup. Not wanting to waste it, he decided to bake it, creating this savory cake. The result was so well received that the president named it Sopa Paraguaya. However, there are several versions of the story about the dish’s origin.
It is a moist and flavorful cake made with cornmeal, onion, cheese, and milk. It is very popular in Paraguay and considered a true symbol of its gastronomy. Practical, nutritious, and versatile, it can be eaten at any time of the day. It is usually served warm as a side dish to main courses—especially roasted meats—and can be found easily in restaurants across the country.
Chipa Guasú
There is a version of Sopa Paraguaya called Chipa Guasú, but it uses fresh corn instead of cornmeal, making it much moister and creamier. It also contains cheese, milk, and onion, and is baked in the oven. It’s even more delicious and is an excellent accompaniment to roasted meats and other main dishes.
Vori Vori
Vori Vori, or Bori Bori, is a traditional Paraguayan soup—rich and comforting. It’s a complete soup, but its most distinctive feature is the balls made from cornmeal and cheese. In addition to these corn balls, the dish features a variety of vegetables, including carrots, onions, bell peppers, and tomatoes, as well as potatoes and either beef or chicken. As you might expect, it’s a hearty soup that’s also very comforting.
Its origin dates back to Guarani tradition, where “vori” means “ball”—hence “vori vori” meaning “many balls.” We had the chance to try this soup at the Lido restaurant in Asunción. It was pleasant, though not particularly memorable.
Chupin Surubi
Chupín de Surubí is a traditional fish soup made with surubí, a freshwater fish also known as the painted catfish, which is very popular in river regions. In addition to the fish, it includes vegetables such as bell peppers, carrots, onions, tomatoes, and garlic. It is cooked in fish broth and enriched with cream; sometimes cheese is also added.
It is a creamy soup with a delicate fish flavor—rich and full of taste. We had the chance to try it twice: once at Lido restaurant and again at Bolsi, and on both occasions we loved it. We highly recommend this dish, especially to those who enjoy fish soups.
Fish
In Paraguay, many dishes feature freshwater fish such as surubí and tilapia. They are usually prepared as soups or stews, as mentioned above with Chupín Surubí, but there are also dishes like Pira Caldo, a fish soup, and Pirá de Foz.
You can also find fried or grilled tilapia in some restaurants. A great place to enjoy fish, besides Asunción, is Encarnación.
Traditional Sweets of Paraguay
Alfajor
Alfajor is one of the most famous sweets in South America and a traditional dessert in several countries, including Argentina, Chile, Uruguay, and Paraguay. It has Spanish origins and is a characteristic sweet from southern Spain. In South America, it is made with dulce de leche sandwiched between two cookies that are both soft and crisp.
They are delicious and addictive. There are many variations—some covered in chocolate, others with coconut, filled with quince paste, and with cookies that can be crunchier, as well as sizes that vary. The best way to enjoy them is to try different types and decide for yourself which one is your favorite.
Pasta Frola
Pasta frola is a traditional sweet in Paraguay, Uruguay, and Argentina, of Italian origin—hence the name, which refers to a shortcrust pastry made with wheat flour and butter. Traditionally, it is filled with membrillo (quince paste), but it can also be filled with guava paste or dulce de leche.
It’s easy to find, both in bakeries and supermarkets. Delicious and comforting, served with a hot drink, it becomes simply irresistible.
Typical Drinks of Paraguay
Tereré
Tereré is Paraguay’s national drink. It is an infusion of yerba mate in cold or ice-cold water, serving as an alternative to coffee or tea. It is usually consumed in a traditional vessel, such as a cuia or guampa. One of the first things that impresses visitors to Paraguay is the number of people drinking tereré and the amount consumed, which can exceed 2 liters (over half a gallon) per day.
Tereré is much more than a refreshing beverage: it is a symbol of socializing and sharing, and yerba mate is also considered to have medicinal properties. Its importance is such that, in 2020, it was recognized by UNESCO as Intangible Cultural Heritage of Humanity.
It is very similar to mate consumed in Argentina, Chile, and Uruguay, but the key difference is that in Paraguay, it is drunk cold, while in the other countries, it is served hot.
For tourists, trying yerba mate is not always easy, as it is a very local habit. A good way to experience it is to stay at hostels or local accommodations and ask the host to show you how to prepare and drink it. For those unaccustomed to it, yerba mate can have a strong, even slightly unusual taste.
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