Paraguay

Ask what Paraguay eats and the answer starts with this: guaraní-Spanish cuisine built on corn, cassava and cheese: solid ‘soups’, chipa breads and ice-cold tereré. Look for Sopa paraguaya (cheese-and-onion cornbread cake; the famous ‘soup’ that is solid), Chipa (ring-shaped cheese bread of cassava starch and anise; Holy Week staple) and Tereré (ice-cold yerba mate with medicinal herbs, shared from a guampa). A cornbread despite the name; Paraguayan lore credits a cook of President Carlos Antonio Lopez who thickened a corn soup by mistake. This atlas has 35 Paraguay dishes catalogued below, from everyday cooking to food kept for festivals and special occasions.