Paraguay Food Guide
Content Information
Recently updated🔥Current Food Trends 2025
What's happening in Paraguay's culinary scene right now
Paraguay's culinary landscape in November 2025 celebrates tereré culture, Guaraní food sovereignty, organic yerba mate production, corn-based gastronomy, asado social traditions. November marks Southern Hemisphere spring (September-November) with warming weather (20-30°C/68-86°F) - tereré (cold yerba mate) consumption peaks as social ritual shared throughout day. Yerba mate harvest begins November in northeastern departments (Alto Paraná, Itapúa) - Paraguay is world's largest organic yerba mate producer, with artisanal brands gaining international recognition. Tereré named UNESCO Intangible Cultural Heritage 2020, driving culinary tourism focused on mate culture experiences. November corn harvest (primavera season) brings fresh corn for chipa guasú, sopa paraguaya, traditional dishes - corn central to Guaraní agricultural heritage for millennia. Asado culture thrives year-round - Paraguay has highest beef consumption per capita in South America (42kg/year), with weekend asados (barbecues) fundamental social institution. November sees outdoor asados increase with pleasant spring weather. Asunción food scene evolves with farm-to-table restaurants highlighting Paraguayan ingredients (mandioca, corn, organic beef), Guaraní culinary traditions (recipes in Guaraní language preserved by indigenous communities). November 2025 focus on food sovereignty - rejection of industrial agriculture, revival of native crop varieties (especially corn and cassava), indigenous knowledge preservation.
Food Safety Tips
Essential food safety information to help you enjoy Paraguay's cuisine safely and confidently.
Consume bottled or purified water.
Tap water in Paraguay may not be safe for consumption. Stick to bottled or purified water to avoid waterborne illnesses.
Be cautious of street food.
While street food can be a delicious and affordable option, ensure the vendor maintains good hygiene practices. Look for busy stalls with high turnover and freshly cooked food.
Wash fruits and vegetables thoroughly.
Wash all fresh produce with purified water before consumption to remove any potential contaminants.
Ensure meat is cooked thoroughly.
Meat, especially pork and poultry, should be cooked to an internal temperature of at least 74°C (165°F) to prevent foodborne illnesses.
Dietary Options
vegetarian
MEDIUM AVAILABILITYVegetarian options are moderately available in larger cities like Asunción and Ciudad del Este, but limited in rural areas. Traditional Paraguayan cuisine is meat-centric (asado culture), but vegetarian alternatives using local ingredients available. Sopa paraguaya (cornbread with cheese), chipa (cheese bread), mbeju (cassava flatbread), mandioca (cassava), corn dishes, salads, and fresh produce markets offer options. Asunción has vegetarian restaurants and health food stores. Communication essential - explain no meat, poultry, fish. Many traditional dishes contain lard (grasa) for flavor.
vegan
LOW AVAILABILITYVegan options are challenging in Paraguay's dairy and meat-dominated cuisine. Traditional dishes frequently use cheese (queso Paraguay), eggs, milk, or lard. With careful planning, vegan meals possible using fresh produce and plant-based staples. Mandioca, corn, beans, rice, tropical fruits, vegetables naturally vegan. Asunción has limited vegan awareness - few dedicated vegan restaurants. Challenges: Cheese in sopa paraguaya and chipa, lard in cooking, eggs in baked goods. Explain veganism clearly in Spanish - avoiding all animal products including dairy, eggs, honey.
gluten-free
HIGH AVAILABILITYGluten-free options are highly available as traditional Paraguayan cuisine relies heavily on corn, cassava (mandioca), and rice flour rather than wheat. Sopa paraguaya, chipa, mbeju, mandioca frita (fried cassava), corn-based dishes all naturally gluten-free. Main challenges: Cross-contamination in kitchens, wheat flour in some chipas, imported pasta/bread. Beer (Brahma, Pilsen) contains gluten - request cider or wine instead. Asunción supermarkets carry gluten-free products. Traditional cooking methods favor gluten-free starches, making Paraguay relatively easy for celiacs.
halal
VERY LOW AVAILABILITYHalal food is extremely limited in Paraguay with very small Muslim population (approximately 1,000-2,000 people, primarily Arab expatriates in Asunción and Ciudad del Este). No widespread halal certification. Asunción has few halal restaurants catering to Arab community (Lebanese, Syrian cuisines). Beef extremely common in Paraguayan asado culture - no guarantee of halal slaughter. Main challenges: Pork not as common as beef but present, alcohol in some dishes, limited halal meat availability, cross-contamination. Muslim travelers should seek Arab community restaurants, rely on seafood (limited - landlocked country), or vegetarian options.
kosher
VERY LOW AVAILABILITYKosher food is very limited in Paraguay with small Jewish community (approximately 1,000-1,500 people, mostly in Asunción). Asunción has Jewish community center (Unión Hebraica) with occasional kosher events, but no permanent kosher restaurant or certification. Challenges: Mixing dairy and meat common (cheese in meat dishes), no kosher slaughter certification widespread, limited supervision. Observant Jewish travelers should bring kosher provisions or rely on sealed packaged foods from kosher-certified international brands. Fresh fruits and vegetables available from markets.
Common Allergens
Mani (Peanuts)
HIGH PREVALENCEPeanuts are a common ingredient in Paraguayan cuisine, especially in sauces and desserts. Be sure to inquire about the presence of peanuts in dishes if you have an allergy.
COMMONLY FOUND IN:
Leche (Milk)
MEDIUM PREVALENCEDairy products are used in various Paraguayan dishes, including desserts and some savory preparations. Check ingredient lists and inform restaurant staff about milk allergies.
COMMONLY FOUND IN:
Trigo (Wheat)
MEDIUM PREVALENCEWhile not as prevalent as corn or cassava flour, wheat is used in some baked goods and pastries. Be mindful of potential cross-contamination if you have celiac disease or a wheat allergy.
COMMONLY FOUND IN:
Essential Food Experiences
These iconic dishes represent the must-have culinary experiences that define Paraguay's food culture for travelers.
Sopa Paraguaya (Paraguayan Soup)
Despite its name, Sopa Paraguaya is dense, savory cornbread - not soup. Paraguay's national dish features fresh corn, queso Paraguay (local cheese), onions, eggs, milk, lard or butter, creating moist, rich cornbread baked until golden. Name derives from culinary accident in 19th century - President Carlos Antonio López's cook accidentally made corn soup too thick, creating solid cornbread. Served as side dish with asado or main course. Regional variations exist - some add beef chunks, others more cheese. Essential for Paraguayan celebrations, Sunday asados, national holidays. November corn harvest provides freshest ingredients. Naturally gluten-free using pure cornmeal.
Chipa Guasu (Big Chipa)
Corn-based dish similar to soufflé or casserole, made with fresh corn kernels (not cornmeal like sopa paraguaya), queso Paraguay, eggs, milk, onions, butter. Texture lighter, more custard-like than sopa paraguaya. Baked in wood-fired ovens until golden brown with slightly crispy top. Name means "big chipa" in Guaraní. Popular for Easter celebrations, festivals, family gatherings. November fresh corn harvest makes this ideal season. Each family has secret recipe - some sweeter, others savory. Served as main dish or hearty side. Guaraní agricultural heritage celebrates corn in countless forms.
Mbeju (Cassava flatbread)
Traditional Guaraní flatbread made from cassava (mandioca) starch, queso Paraguay, eggs, lard or butter. Cassava starch creates crispy, slightly chewy texture unlike wheat bread. Cooked on hot griddle (plancha) without oil - starch and fat create non-stick surface. Served hot, often for breakfast with coffee or tereré. Street vendors sell mbeju fresh at markets. Naturally gluten-free. Name from Guaraní language. Versatile - eaten plain, with eggs, or alongside main courses. November spring weather makes outdoor market mbeju vendors popular. Essential Paraguayan comfort food.
Asado paraguayo (Paraguayan barbecue)
Asado is more than meal - it's fundamental social institution in Paraguay. Various beef cuts (ribs, chorizo sausage, morcilla blood sausage, chicken, pork) grilled over wood or charcoal fire. Paraguay has highest beef consumption per capita in South America. Asado typically all-day affair - starts morning, continues afternoon with friends, family sharing meat, mandioca, salads, chimichurri sauce. Social bonding ritual essential to Paraguayan identity. Weekend asados nearly universal. November spring weather perfect for outdoor grilling. Served with mandioca boiled or fried, ensalada (tomato/onion salad), fresh bread.
Chipa (Cheese bread)
Small ring-shaped cheese bread made from mandioca (cassava) starch, queso Paraguay, eggs, milk, anise seeds. Baked until golden with crispy exterior, soft cheesy interior. Sold everywhere - bakeries, street vendors, bus terminals. Eaten for breakfast, snacks, with tereré. Essential for Holy Week (Semana Santa) - traditionally eaten Friday during religious fasting. Naturally gluten-free. Portable, filling, addictive. Multiple variations - chipa guazú (big chipa with corn), chipá so'o (meat-filled), chipa manduvi (peanut). November sees fresh chipa at markets daily.
Vori vori (Chicken soup with cornmeal dumplings)
Traditional Paraguayan soup with chicken, vegetables (carrots, onions, celery), and small cornmeal-cheese dumplings (vori vori). Dumplings made from cornmeal mixed with queso Paraguay, rolled into small balls, cooked in broth. Name comes from Guaraní word for "round." Comfort food for cooler months, though enjoyed year-round. Each region has variations - some add beef, others more vegetables. Hearty, filling, warming. Served with fresh bread or mandioca. Represents blend of Guaraní (corn) and Spanish (soup technique) culinary traditions.
Bori bori (Soup with cheese dumplings)
Similar to vori vori but dumplings made with cornmeal, queso Paraguay, and sometimes chicken or beef. Soup includes vegetables, meat, creating hearty meal. Bori bori dumplings slightly larger and denser than vori vori. Name also from Guaraní. Traditional dish served in homes, casual restaurants throughout Paraguay. Represents Guaraní culinary heritage - corn and cheese combined in infinite ways. Comfort food especially popular during rainy season or cooler weather. November spring means lighter versions with more vegetables.
Tereré (Cold yerba mate)
Paraguay's national drink and social institution. Yerba mate leaves steeped in ice-cold water (sometimes with medicinal herbs - yuyos), consumed communal style from guampa (cup made from cattle horn or wood) with bombilla (metal straw). Tereré is social ritual - shared among friends, family, coworkers throughout day. UNESCO Intangible Cultural Heritage 2020. Refreshing, slightly bitter, caffeine-rich. November heat makes tereré essential. Paraguay is world's largest organic yerba mate producer. Drinking tereré demonstrates Paraguayan identity - refusing offered tereré considered rude. Essential cultural experience beyond just beverage.
Mandioca (Cassava)
Cassava root (also called yuca, manioc) is Paraguay's staple starch alongside corn. Boiled, fried, or mashed, served as side dish with nearly every meal. Boiled mandioca has starchy, slightly sweet flavor, fibrous texture. Fried mandioca (mandioca frita) crispy outside, soft inside - street food favorite. Naturally gluten-free. Guaraní indigenous people cultivated mandioca for millennia. Paraguay's food security depends on mandioca production. Used in countless dishes - mbeju, chipa, soups, stews. November harvest season provides fresh mandioca. Essential to understanding Paraguayan cuisine.
Payagua mascada (Dried beef)
Traditional dish made from dried, shredded beef (charque) rehydrated and cooked with onions, tomatoes, peppers, spices. Name from Payaguá indigenous people who historically inhabited Paraguay River region. Beef dried for preservation before refrigeration, creating concentrated flavor. Payagua mascada cooked slowly until tender, creating savory, slightly salty dish. Served with mandioca, rice, or sopa paraguaya. Popular in rural areas, traditional restaurants. Represents indigenous preservation techniques adapted to cattle ranching culture introduced by Spanish. November sees payagua mascada at traditional festivals.
Regional Specialties & Local Favorites
Discover the authentic regional dishes and local favorites that showcase Paraguay's diverse culinary traditions.
Asado (Barbecue)
Asado is more than just a meal; it's a social gathering and a cornerstone of Paraguayan culture. Various cuts of beef, pork, and chorizo are grilled over an open fire, often accompanied by mandioca (cassava), salads, and chimichurri sauce. Asado is a symbol of hospitality and celebration, enjoyed with family and friends.
Milanesa
Milanesa, a thin, breaded cutlet of beef or chicken, is a popular everyday dish in Paraguay. It's typically pan-fried and served with various accompaniments, such as mashed potatoes, rice, or french fries. Milanesa is a versatile and affordable meal, enjoyed across the country.
Allergens:
Payagua Mascada
Payagua mascada is a traditional Paraguayan dish made from dried, shredded beef. It's rehydrated and cooked with onions, tomatoes, and spices, resulting in a flavorful and hearty meal. Payagua mascada is often served with mandioca and is a staple in many Paraguayan households.
Regional Cuisine Highlights
Explore the diverse culinary landscapes across different regions of Paraguay.
Asunción and Central Department
Capital city Asunción and Central Department reflect blend of traditional Guaraní-Spanish and modern international influences. Urban food scene features traditional chipas, sopa paraguaya, asados alongside cosmopolitan restaurants, cafes, international cuisines. Markets (Mercado 4, Pettirossi) sell fresh produce from across Paraguay. Proximity to Paraguay River historically provided fish, transportation. November spring weather sees outdoor dining increase. Modern Paraguayan identity - preserving traditions while embracing contemporary culinary trends.
Cultural Significance:
As nation's political and economic center, Asunción showcases Paraguayan culinary evolution. Guaraní language spoken alongside Spanish. Food markets connect rural agricultural production with urban consumers. Tereré culture omnipresent - sharing mate social ritual throughout city.
Signature Dishes:
- Sopa Paraguaya
- Chipa Guasu
- Asado
- Street chipas
- Modern fusion cuisine
Key Ingredients:
Itapúa Department
Southern Paraguay's Itapúa Department has unique culinary heritage influenced by German, Ukrainian, Polish, and Japanese immigration alongside Guaraní-Spanish traditions. Encarnación (capital) on Paraná River border with Argentina. Yerba mate production center - November harvest begins. German colonies (Hohenau, Obligado) contribute borscht, sausages, dairy traditions. Dishes like pierogi coexist with traditional Paraguayan sopa paraguaya. Multicultural food festivals showcase diversity.
Cultural Significance:
Itapúa's cuisine reflects multicultural immigration history. European colonies established late 1800s-early 1900s brought culinary traditions blending with Guaraní indigenous and Spanish colonial foods. Yerba mate cultivation connects modern Paraguay to global markets.
Signature Dishes:
- Borscht (Ukrainian influence)
- Pierogi (Polish dumplings)
- Sopa Paraguaya
- German sausages
- Yerba mate (production center)
Key Ingredients:
Alto Paraná Department
Eastern Paraguay's Alto Paraná Department known for rich agricultural lands (soy, wheat, corn), proximity to Brazil and Argentina (tri-border area). Ciudad del Este (capital) is commercial hub with significant Brazilian, Arab, Asian populations influencing cuisine. Regional food features Paraguayan-Brazilian fusion - asado with Brazilian spices, pão de queijo alongside chipa. Itaipu Dam (world's second-largest hydroelectric plant) drives economic activity. November sees agricultural harvest.
Cultural Significance:
Alto Paraná reflects geographical location and cultural exchange with Brazil and Argentina. Tri-border area creates unique multicultural food scene. Agricultural productivity makes region Paraguay's economic engine. Modern immigration brings diverse culinary influences.
Signature Dishes:
- Asado paraguayo
- Feijoada (Brazilian influence)
- Pão de queijo (Brazilian cheese bread)
- Arab cuisine (Lebanese, Syrian)
- Chipa
Key Ingredients:
Chaco Region (Boquerón, Presidente Hayes, Alto Paraguay)
Paraguay's northwestern Chaco region - sparsely populated, semi-arid climate contrasting with eastern Paraguay's subtropical environment. Home to indigenous groups (Ayoreo, Nivaclé, Enxet) maintaining traditional foodways. Mennonite colonies (Filadelfia, Loma Plata) established 1920s-1930s contribute German-Russian culinary traditions. Cattle ranching dominates economy. Chaco cuisine features beef, dairy (Mennonite cheese production), indigenous wild game, foraged foods. Limited agriculture due to dry climate.
Cultural Significance:
Chaco represents Paraguay's frontier - indigenous food sovereignty meets Mennonite agricultural innovation and gaucho ranching culture. Mennonite dairy cooperatives produce high-quality cheese exported nationally. Indigenous communities preserve pre-Columbian foodways despite modern pressures.
Signature Dishes:
- Asado (Chaco beef - grass-fed)
- Mennonite cheese and dairy
- German-Russian baked goods
- Indigenous wild game
- Locro (corn stew)
Key Ingredients:
Ñeembucú & Misiones Departments
Southern Paraguay departments along Paraná and Paraguay Rivers - wetlands (Ñeembucú Wetlands), Jesuit mission ruins (UNESCO sites). Historically important for Jesuit Guaraní missions (1609-1768) where indigenous and European agricultural/culinary exchange occurred. River fish (surubí, dorado, pacú) prominent. Cattle ranching, agriculture (rice, citrus). November sees river levels favorable for fishing. Traditional asados, river fish dishes, yerba mate culture strong.
Cultural Significance:
Ñeembucú and Misiones represent historical heart of Guaraní-Jesuit cultural exchange. Mission era (1600s-1700s) introduced European livestock, agriculture to indigenous Guaraní communities, creating foundations of modern Paraguayan cuisine. River culture connects communities through fishing, trade traditions.
Signature Dishes:
- River fish (surubí, dorado, pacú)
- Asado
- Sopa paraguaya
- Chipa
- Mbejú
Key Ingredients:
Sweet Delights & Desserts
Indulge in Paraguay's traditional sweet treats and desserts.
Dulce de Leche (Milk Caramel)
Thick, sweet caramel made from slowly cooking milk and sugar until golden brown and spreadable. Paraguay's version similar to Argentine dulce de leche. Used in countless desserts - alfajores (sandwich cookies), cakes, pastries, or simply spread on bread for breakfast. Sold in supermarkets, homemade versions treasured. November spring weather sees dulce de leche in lighter desserts, ice creams. Essential ingredient in Paraguayan dessert repertoire. Made in large batches for family gatherings, holidays. Represents shared South American dessert culture.
Koserevá
Traditional Paraguayan candied citrus peel made from bitter orange (naranja agria) or grapefruit rind, cooked with sugar, cinnamon, cloves until translucent and sweet. Rind boiled multiple times to remove bitterness, then simmered in heavy sugar syrup. Unique flavor - sweet with slight bitter edge, aromatic spices. Served during holidays, special occasions. Labor-intensive preparation shows care and tradition. Each family has preferred citrus and spice blend. November citrus season provides fresh rinds. Represents Guaraní food preservation traditions adapted to Spanish ingredients.
Pastafrola
Popular Latin American pastry tart with crumbly shortbread crust and sweet fruit filling - traditionally quince (membrillo) or guava (guayaba) paste. Lattice pastry top creates distinctive appearance. Italian immigration influence (similar to crostata). Baked until golden, served in slices with coffee, cocido, or tereré. Sweet fruit filling contrasts with buttery crust. Found in every Paraguayan bakery. Often homemade for family gatherings. November sees fresh guava for homemade paste. Afternoon snack or light dessert.
Mbaipy he'ẽ (Sweet corn pudding)
Traditional Guaraní dessert made from fresh corn kernels ground into paste, cooked with milk, sugar, cinnamon, creating sweet pudding. Name from Guaraní language - mbaipy means corn preparation. Smooth, creamy texture with natural corn sweetness. Served warm or chilled. November corn harvest provides freshest corn for best flavor. Similar to Mexican atole de elote but Paraguayan spicing. Comfort dessert connecting modern Paraguay to indigenous Guaraní heritage. Often served at family gatherings.
Kivevé (Sweet pumpkin dish)
Sweet pumpkin dessert made from andai (Paraguayan pumpkin/squash) cooked with milk, sugar, cornmeal, creating thick, sweet porridge. Name from Guaraní. Pumpkin gives natural sweetness, orange color. Smooth, creamy consistency. Served warm, often for breakfast or dessert. Traditional Guaraní dish adapted with Spanish dairy. Each family has preferred consistency - some thick like polenta, others soupy. November pumpkin harvest season. Comfort food connecting Paraguay to indigenous agricultural traditions.
Arroz con leche (Rice pudding)
Creamy rice pudding made with white rice, milk, sugar, cinnamon, vanilla, sometimes condensed milk. Rice cooked slowly in milk until tender and creamy. Served warm or chilled, topped with ground cinnamon. Spanish colonial dessert ubiquitous throughout Latin America, each country has variation. Paraguay's version uses Paraguayan cinnamon, sometimes adds dulce de leche. Comfort dessert for family meals, celebrations. Simple ingredients showcase technique - slow cooking, constant stirring. November sees arroz con leche at spring festivals.
Mazamorra (Corn dessert)
Sweet dessert made from white corn kernels cooked with milk, sugar, cinnamon, vanilla until soft and creamy. Similar to hominy pudding. Corn soaked overnight to soften, then simmered slowly. Served warm or chilled. Indigenous Guaraní origins - corn preparation sacred to agricultural societies. Spanish added dairy and sugar. Each region has variation - some add coconut milk, others honey. November fresh corn harvest ideal. Comfort food bridging indigenous and colonial culinary traditions.
Alfajores paraguayos
Sandwich cookies with two crumbly shortbread cookies filled with dulce de leche, rolled in shredded coconut. Argentine and Uruguayan origins, but Paraguay adopted alfajores enthusiastically. Bakeries throughout Paraguay sell fresh alfajores daily. Homemade versions family tradition. Dulce de leche filling essential - some use fruit jam variations. Coconut coating distinguishes from other South American alfajores. Portable sweet treat with coffee, tereré, or cocido. November spring sees lighter alfajores with less filling.
Traditional Beverages
Discover Paraguay's traditional drinks, from locally produced spirits to regional wines.
Caña Paraguaya (Paraguayan Rum)
Caña Paraguaya is a sugarcane-based rum, a popular alcoholic beverage in Paraguay. It's often enjoyed neat, on the rocks, or used in cocktails. Its distinct flavor profile reflects the local sugarcane varieties and distillation methods.
Clericó
Clericó is a refreshing wine-based cocktail popular in Paraguay, especially during summer. It's made with red or white wine, fruits (such as oranges, peaches, and strawberries), and often a splash of soda or sparkling water. Clericó is a festive and convivial drink, perfect for social gatherings.
Soft Beverages
Discover Paraguay's traditional non-alcoholic drinks, from local teas to refreshing juices.
Tereré (Cold Yerba Mate)
Tereré is a traditional Paraguayan beverage made from yerba mate, infused with cold water and ice. It's a refreshing and social drink, shared among friends and family, especially during hot weather. Tereré is deeply ingrained in Paraguayan culture and is considered a national drink.
Cocido (Hot Yerba Mate)
Cocido is the hot version of yerba mate, prepared with boiling water. It's a comforting and stimulating drink, often enjoyed during cooler months. Cocido can be sweetened with sugar or honey and is a common breakfast beverage in Paraguay.
Refresco de naranja (Orange Juice)
Freshly squeezed orange juice is a popular and refreshing non-alcoholic beverage in Paraguay, readily available throughout the country. It's a simple yet satisfying drink, often enjoyed with breakfast or as a midday refreshment.