Paraguay’s food is like a warm embrace. It’s hearty, rooted in tradition, and full of flavors that tell the story of its people. If you’re traveling here, eating is one of the best ways to know the country. From street stalls to family tables, here’s a taste of what makes Paraguayan cuisine so special.
Start with chipa, the chewy, cheesy bread you’ll find everywhere. It’s made with manioc flour and anise, baked into small rounds that are crispy outside, soft inside. Vendors sell them fresh in markets or on buses, and they’re perfect with a cold tereré, Paraguay’s beloved yerba mate drink. Every bite feels like home, even if you’re just visiting.
Sopa paraguaya is a must. Don’t let the name fool you—it’s not soup. It’s a dense, savory cornbread packed with cornmeal, cheese, and onions. Families make it for gatherings, and you’ll find it in comedores or at festivals. It’s rich, comforting, and pairs well with grilled meats.
Then there’s mbeju, a crispy starch cake that’s simple but addictive. Made from manioc flour and cheese, it’s cooked on a hot griddle until golden. You’ll see it at breakfast or as a snack, sometimes stuffed with herbs or meat. Grab one at Mercado 4 in Asunción for the real deal.
For something heartier, try vori vori. This chicken soup has little cornmeal dumplings that make it unique. It’s warm and filling, with a golden broth that’s pure comfort on a cool day. You’ll find it in small restaurants or at roadside stalls, often served with a side of manioc.
Don’t miss asado, Paraguay’s take on barbecue. Beef ribs or pork cook slowly over wood fires, served with mandioca (boiled manioc) and a sharp chimichurri sauce. It’s a social meal, shared with friends or family, often at an estancia or backyard. The smoky flavor stays with you.
Street food is big here too. Lomito árabe is a favorite—a pita stuffed with shaved beef, onions, and a tangy sauce. You’ll find lomiterías open late, like Lomilitos in Asunción, where people gather after a night out. Milanesa, breaded and fried beef or chicken, is another quick bite, often in a sandwich.
For dessert, try kaguyjy, a sweet porridge made from cornmeal and molasses. It’s not fancy, but it’s nostalgic for Paraguayans, often served at rural festivals. Or grab kosereva, a tangy treat made from bitter orange peel and sugar, perfect with coffee.
Eating in Paraguay is about more than food. It’s about sharing, slowing down, and tasting the country’s heart. Head to a market, pull up a chair at a local spot, or join a family for asado. You’ll leave with a full stomach and a love for this place.
