Paraguay
Cheese-and-corn breads, the 'only solid soup', endless asado — and ice-cold tereré all day.
Paraguay runs on two crops — corn and mandioca (cassava) — turned into a whole family of cheese breads. The famous one is sopa paraguaya, a spongy baked cornbread that Paraguayans proudly call 'the only solid soup'; alongside it come chipa, chewy manioc-and-cheese rings baked in a clay tatakua oven and sold by roaming vendors, and mbeju, a starch-and-cheese griddle bread for breakfast. Beef and open-fire asado anchor the weekend, a legacy of cattle-ranching country.
Under it all runs a strong Guaraní current — this is a genuinely bilingual nation, and the food carries the same rustic, indigenous-mestizo roots. The ritual that never stops is tereré: ice-cold yerba mate steeped with herbs and passed around through a metal straw in the subtropical heat, in parks, offices and on every street corner. Graze the stalls of Asunción's Mercado 4 and you've tasted the country.
- Sopa paraguaya (baked cheese cornbread)
- Chipa (manioc-and-cheese bread)
- Chipa guasú (fresh-corn casserole)
- Mbeju (starch-and-cheese flatbread)
- Vori vori (cornmeal-dumpling soup)
- Mandioca (boiled cassava)
- Tereré (ice-cold yerba mate)