Paraguayan Cuisine

Paraguayan cuisine is the set of dishes and culinary techniques of Paraguay, marked by the influence of the Guaraní people combined with Spanish cuisine, with further influences from the immigration received from bordering countries, such as Italian and German cuisine. The city of Asunción is the epicenter of the distinctive gastronomy and is considered the mother of the gastronomy of the Río de la Plata. The Spanish and Guaraní blending began in 1537 with the founding of Asunción, when cattle were introduced into the area, and the Paraguayan preference for asado on Sundays and festive days stems from the seven cows and a bull that arrived in Asunción in 1556. The gastronomy of Paraguay uses common American elements such as corn, cassava, peanuts and beans, and chipa and tereré have spread throughout the Southern Cone of South America thanks to migrations from Paraguay.