Pira caldo is a Paraguayan soup prepared with a combination of vegetables, milk, soft white cheese, and a freshwater fish called surubi. The vegetables (bell peppers, leeks, celery, onions, carrots) are first cooked with the dish, and then milk and cheese are added in order to thicken the soup.
Pira caldo is usually served as a standalone meal, not the first course because it stems from the time of war, when the people had to consume a whole day's worth of nutrients in just one meal. The word pira means fish, while caldo means broth, so this dish can be translated as fish broth.
MAIN INGREDIENTS
The most famous vegetarian dish in Paraguay is undoubtedly kivevé. This traditional dish is made with the most popular ingredients in Paraguay: pumpkin, cornmeal, and fresh cheese. It has an unusual light red color and a creamy texture, similar to polenta.
The dish is not classified as sweet or savory, but rather lies somewhere in between. Usually, it is served as a side dish, especially when complementing traditional Paraguayan barbecues, but due to its slightly sweet flavor, it can be modified and served as a dessert.
MAIN INGREDIENTS
Dulce de batata is a jelly-like dessert prepared with a base of mashed sweet potatoes, sugar, vanilla flavoring, and a thickening agent. When cooked, dulce is left to set and should always be well-chilled. It is usually enjoyed as a dessert, which is traditionally served with cheese to create a Latin American favorite known as vigilante or Martín Fierro.
Although the origin of dulce de batata is often disputed, it is enjoyed throughout Latin America.
Dulce de mamón is a flavorful, syrupy-sweet Paraguayan dessert made by boiling papaya in water and sugar. The combination is simmered for at least two hours on low heat until the fruit develops a soft texture. It is recommended to add cloves, orange juice, or lemon zest to the dessert in order to improve the flavors even further.
MOST ICONIC Dulce de mamón
MAIN INGREDIENTS
Chipa so'o is a savory cake that is popular in Paraguay and Argentina. The dough is prepared with a combination of pork fat, corn flour, corn starch, milk, salt, and cheese. Once prepared, the dough is shaped into balls and filled with a mixture of eggs and ground or finely chopped meat.
Before baking, chipa so'o is brushed with milk in order to develop a nice color on the exterior. This chipa variety is consumed as a hearty snack, but it can also make for a calorie-laden lunch.
OTHER VARIATIONS OF Chipa
Kamby arro is a traditional version of a rice pudding. The name is derived from the Guarani words for milk - kamby, and rice - arro. The dessert is made with milk, rice, sugar, and lemon zest. There is also a version in which vanilla is added to the rice pudding for extra flavor.
Before serving, kamby arro must be chilled and it is always generously dusted with cinnamon.
Sopa paraguaya is a typical example of a misnomer (a word with a misleading meaning) - although sopa translates to soup, this traditional Paraguayan dish does not even resemble it. In fact, it is a type of thick cornbread flavored with cheese and onions.
There are numerous stories connected to the origin of the dish and many explanations for the unusual name. The most common version claims that the dish was an accidental invention of a personal chef who cooked for the Paraguayan president Don Carlos Antonio López.
Arroz con leche is a flavorful dessert with a long history, dating back to the period when Spain was under the Moorish influence. Today, this rice pudding is popular in Spain (especially in the North) and throughout Latin America, always consisting of a few key ingredients: cooked rice, milk, sugar, cinnamon sticks for flavoring, and either lemon or orange peel.
Some are baked in the oven, while the others are made on the stovetop. The dessert can be served warm or cold, and it is recommended to garnish it with some ground cinnamon on top.
Locro is a thick and nourishing stew which originated in South America, long before the arrival of Spanish conquistadores. This authentic and traditional stew has numerous varieties, but the most famous version is the Argentinian locro, mostly made with dry white corn kernels, meat, and vegetables.
The dish usually consists of pork or beef cuts, as well as ribs or offal, while some versions might include sausages and smoked bacon. Other ingredients include dry corn kernels (hominy), various spices, and vegetables such as pumpkin, potatoes, and yams.
VARIATIONS OF Locro
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