Reviro

Vori Vori is a thick, yellow soup with little balls made of cornmeal, corn flour, and cheese.

Sopa So’o is a layer of ground beef / mince sandwiched between two layers of the Sopa Paraguaya cake. http://www.southamerica.cl/para…

Literally Paraguayan Soup, this is probably the world’s only “solid” soup. More than a soup, it is actually more like an open pie made of ground corn, cheese, eggs and milk. http://www.southamerica.cl/para…

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 …

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 …

Mosto is the juice extracted from sugar cane

Mbeju is a starch cake sometimes made with fariña or manioc flour. The mbeju is a staple of the Paraguayan diet. Traditional mbejú require starch, corn flour, eggs, pork fat, thin salt, fresh cheese and milk.

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 …

Kosereva is a common "barreled" candy with a high protein content originally made in Paraguay, made with the hardened skin of the sour orange and cooked in black molasses, resulting in a bittersweet and acidic taste. It is …

It is one of the most appetizing dishes of the popular semi-sweet Paraguayan gastronomy. It has a doughy texture and is of creamy consistency. Its taste is very pleasant and the primary ingredient is a pumpkin fruit that …

A very traditional dish, similar to a stew that contains chicken and rice, pickled with sweet pepper and garlic. It also has some variations where the rice is replaced by pasta or potatoes. http://www.southamerica.cl/para…

Paraguay has its share of unusual dishes—like empanadas served between two pieces of white bread, and chipa bread made with manioc flour and cheese—but my favorite is the dulce de guayaba. Boiled guava is puréed with sugar and …