7 (Paraguayan)

List by: anika854, created: 05 Jul 2018, updated: 05 Jul 2018 Public: Users can add dishes

People in Paraguay eat basically the same type of food that their North American neighbors eat, although more simply. Women do a lot more to prepare the meals than women in the United States to do. They also take great pride in their menus.

1. Reviro


Traditional Paraguayan dish normally served as a side dish for breakfast.

(Added by: anika854)

2. Arró Quesú


Paraguayan style rice, is similar to a cheese and milk risotto but it has to be made only with white rice and Quesú Paraguai (Paraguayan cheese)


(Added by: anika854)

3. Pastel Mandi'o


Pastel mandio is a delicious snack made from corn flour, cassava and a stuffing usually prepared with beef. Aesthetically, they look like their South American cousins, the famous empanadas but with a different basic preparation since the empanadas contain neither corn flour nor cassava, two ingredients largely produced and consumed in Paraguay.

(Added by: anika854)

4. Locro


Locro (from the Quechua ruqru) is a hearty thick stew popular along the Andes mountain range. It's one of the national dishes of Argentina, Bolivia, Peru and Ecuador. The dish is a classic corn, beans, and potato or pumpkin soup well known along the South American Andes. Typically locro is made using a specific kind of potato called “papa chola”, which has a unique taste and is difficult to find outside of its home region.

The defining ingredients are corn, …

(Added by: anika854)

5. Lampreado

Lambreado, Payaguá Mascada (Paraguayan)

Lampreado is a dish typical of the cuisine of Paraguay, that has a high nutritional value. This is a delicious fried cake which base is one of the most characteristic features of the culinary taste of Northeast of Paraguay: cassava. The more traditional ingredients are as follows: cassava/mandioca, boiled and ground beef, garlic, onion, salt, oil and breadcrumbs.

(Added by: anika854)

6. Pira Caldo

fish soup (Paraguayan)

Pira caldo is a fish soup that is part of the traditional cuisine of Paraguay. The Guarani word Pira means "fish". The soup is very high in calorie content and in protein. This has its origins in the circumstances after the Paraguayan War (1864 to 1870). The war made food scarce, so daily meals were limited, and had to be calorie and nutrient dense.


(Added by: anika854)

7. So'o Yosopy


Have the butcher grind the meat twice, then mash it in a mortar to make sure it is completely pulverized or use a food processor. Set the meat aside together with any juices.
Heat the oil in a skillet and saute the onions and green pepper or 1-2 hot peppers until the onions are softened. Add the tomatoes and cook until the mixture is thick and well blended, about 5 minutes longer. Cool the mixture slightly.
Put the beef and its juices …

(Added by: anika854)