Buckle up for a delicious journey to the heart of South America! We’re exploring the vibrant, comforting flavors of Paraguay—a cuisine rich with tradition and hearty ingredients perfect for adventurous home cooks. From cheesy breads to savory stews, these 18 authentic recipes will bring exciting new tastes to your table. Ready to discover your next favorite dish? Let’s dive into these mouthwatering Paraguayan classics!
Sopa Paraguaya
Unveiling the heart of Paraguayan comfort cuisine, this golden cornbread casserole marries rustic charm with sophisticated flavor. Unlike typical airy cornbread, Sopa Paraguaya boasts a dense, moist texture enriched with cheese and onions, creating a savory masterpiece that stands proudly as both side dish and main attraction. Its beautiful golden crust and tender interior make it an unforgettable addition to any table.
Ingredients
- 2 cups coarse cornmeal (for authentic texture)
- 1 cup whole milk (room temperature for better mixing)
- 4 large eggs
- 1 cup queso fresco, crumbled (or feta as substitute)
- 1 medium yellow onion, finely diced
- 1/2 cup unsalted butter, melted (plus extra for greasing)
- 1 tsp salt
- 1/2 tsp baking powder
Instructions
- Preheat your oven to 375°F and generously butter a 9-inch square baking dish.
- Whisk together cornmeal, salt, and baking powder in a large bowl until fully combined.
- In a separate bowl, beat eggs vigorously for 1 minute until pale and frothy.
- Gradually pour melted butter into eggs while continuously whisking to create an emulsion.
- Slowly stream in milk while maintaining steady whisking to prevent curdling.
- Pour wet ingredients into dry ingredients and mix just until no dry patches remain.
- Gently fold in crumbled queso fresco and diced onions until evenly distributed.
- Transfer batter to prepared baking dish and smooth the surface with a spatula.
- Bake for 35-40 minutes until the top is deeply golden and a toothpick inserted in center comes out clean.
- Let rest in pan for 15 minutes before slicing to allow structure to set properly.
Hearty and satisfying, this cornbread emerges with a crisp golden crust giving way to a moist, cheese-studded interior. The subtle sweetness of cornmeal balances beautifully with the salty queso fresco and aromatic sautéed onions. Serve warm wedges alongside grilled meats or topped with a fried egg for a complete meal that celebrates comfort in every bite.
Chipa Guasu
Delicately bridging the gap between cornbread and soufflé, Chipa Guasu emerges as Paraguay’s most cherished corn casserole—a golden, savory masterpiece where fresh corn kernels create a texture both creamy and substantial, elevated by the gentle richness of cheese and onions. During autumn gatherings, this dish transforms simple ingredients into something truly celebratory, offering warmth and comfort in every generous slice. Its rustic elegance makes it equally suited for holiday tables or casual weekend suppers, where its vibrant yellow hue and aromatic presence immediately captivate the senses.
Ingredients
– 4 cups fresh corn kernels (from about 6 ears, or frozen thawed for convenience)
– 1 large yellow onion, finely diced (about 1½ cups)
– 1 cup whole milk
– ½ cup unsalted butter, melted (plus extra for greasing)
– 3 large eggs
– 1 cup crumbled queso fresco (or feta for a saltier tang)
– 1 teaspoon fine sea salt
– ½ teaspoon freshly ground black pepper
Instructions
1. Preheat your oven to 375°F (190°C) and generously butter a 9×13-inch baking dish.
2. In a large mixing bowl, combine the fresh corn kernels, finely diced onion, whole milk, melted butter, and eggs, stirring until fully incorporated.
3. Fold in the crumbled queso fresco, sea salt, and black pepper until evenly distributed throughout the mixture.
4. Pour the batter into the prepared baking dish, using a spatula to spread it into an even layer.
5. Bake for 45-50 minutes, or until the top is deeply golden brown and the center feels firm when gently pressed—a toothpick inserted should come out clean.
6. Let the Chipa Guasu rest for 15 minutes before slicing to allow the structure to set properly.
7. Serve warm directly from the baking dish. Zestfully creamy yet satisfyingly textured, this corn casserole delights with its sweet corn essence balanced by savory cheese notes. For a stunning presentation, garnish with fresh cilantro sprigs and serve alongside grilled meats or a bright tomato salad to complement its richness.
Mbeyú
Hailing from Paraguay’s rich culinary tradition, mbeyú offers a captivating gluten-free alternative to traditional flatbreads. This cassava-based delight combines a crisp exterior with a tender, slightly chewy interior that makes it endlessly versatile. Discover how this simple yet sophisticated staple can transform your approach to grain-free baking.
Ingredients
– 2 cups cassava flour (also called yuca flour, available in Latin markets)
– 1 cup whole milk (or plant-based milk for dairy-free)
– 2 large eggs, room temperature
– 4 tablespoons unsalted butter, melted (plus extra for cooking)
– 1 teaspoon salt
– ½ cup fresh cheese, crumbled (queso fresco or feta work well)
– 2 tablespoons fresh parsley, finely chopped (optional for garnish)
Instructions
1. Combine cassava flour and salt in a medium mixing bowl, whisking thoroughly to eliminate any lumps.
2. Create a well in the center of the dry ingredients and pour in the milk, eggs, and melted butter.
3. Mix with a wooden spoon until a thick, cohesive dough forms, being careful not to overwork it.
4. Gently fold in the crumbled fresh cheese until evenly distributed throughout the dough.
5. Heat a large non-stick skillet over medium heat and add 1 tablespoon of butter, swirling to coat the surface.
6. Scoop ¼ cup portions of dough onto the hot skillet, spacing them 2 inches apart.
7. Use the back of a spoon to gently flatten each portion into 4-inch circles, about ¼-inch thick.
8. Cook for 3-4 minutes until the edges appear dry and the bottoms develop golden-brown spots.
9. Flip each mbeyú carefully using a thin spatula and cook for another 3-4 minutes on the second side.
10. Transfer cooked mbeyú to a wire rack to prevent sogginess while you cook remaining batches.
11. Repeat the cooking process with remaining dough, adding more butter to the skillet as needed.
12. Sprinkle finished mbeyú with fresh parsley if desired and serve immediately.
Each bite reveals a delightful textural contrast between the crisp, lacy edges and the soft, cheese-studded center. The subtle tang of fresh cheese balances beautifully with the cassava’s earthy sweetness, creating a complex flavor profile that stands on its own. For an elegant presentation, serve warm with a drizzle of honey or alongside a robust stew to soak up savory sauces.
Chipa
Perfectly golden and delightfully chewy, chipa are traditional Paraguayan cheese breads that have captured hearts across South America and are now finding their way into American kitchens. These irresistible gluten-free morsels boast a satisfyingly crisp exterior that gives way to a soft, airy interior infused with savory cheese flavor. Their unique texture comes from tapioca starch, creating a delightful chewiness that makes them utterly addictive straight from the oven.
Ingredients
– 2 cups tapioca starch
– 1 cup whole milk
– ½ cup unsalted butter, cubed and at room temperature
– 1 large egg
– 1 ½ cups grated queso fresco or Parmesan cheese
– 1 tsp salt
– ½ tsp baking powder
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Combine the milk, butter, and salt in a medium saucepan over medium heat, stirring constantly until the butter fully melts and small bubbles form around the edges.
3. Immediately remove the saucepan from heat and quickly stir in the tapioca starch with a wooden spoon until a smooth dough forms.
4. Transfer the hot dough to a mixing bowl and let it cool for 5 minutes until warm but not hot to the touch.
5. Add the egg to the warm dough and mix vigorously until completely incorporated and the dough becomes slightly sticky.
6. Fold in the grated cheese and baking powder until evenly distributed throughout the dough.
7. Lightly oil your hands and portion the dough into 16 equal balls, rolling each between your palms to create smooth spheres.
8. Arrange the dough balls 2 inches apart on the prepared baking sheet, leaving space for expansion during baking.
9. Bake at 400°F for 18-20 minutes until the chipa are puffed and develop deep golden spots across their surfaces.
10. Remove from the oven and let the chipa rest on the baking sheet for 5 minutes to set their structure before serving.
A marvel of texture awaits in every bite—the crisp, golden crust yields to an exceptionally chewy, stretchy interior that practically dances on the tongue. The savory cheese flavor shines through beautifully, making these perfect for dipping into chimichurri or serving alongside a hearty stew. For an unexpected twist, split them warm and fill with thinly sliced prosciutto or roasted peppers for elegant appetizers that will disappear within moments.
Pastel Mandi’o
Hailing from the heart of South American comfort cuisine, Pastel Mandi’o presents a golden, crispy exterior that gives way to a tender, savory filling. This traditional cassava pastry combines earthy root vegetable dough with well-seasoned ground meat in a perfect handheld package. Here’s how to recreate this culinary treasure in your own kitchen with authentic flavors and satisfying textures.
Ingredients
– 2 large cassava roots, peeled and grated (about 4 cups packed)
– 1 lb ground beef (85% lean works well for flavor)
– 1 medium yellow onion, finely diced
– 2 cloves garlic, minced
– 1 tbsp olive oil (or any neutral cooking oil)
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– 1/4 cup fresh parsley, chopped
– 1 large egg, beaten
– 1/2 cup vegetable oil for frying
– 1 tsp salt (divided between dough and filling)
– 1/2 tsp black pepper
Instructions
1. Place grated cassava in a clean kitchen towel and squeeze firmly to remove excess moisture until the cassava feels dry to the touch.
2. In a large mixing bowl, combine the dried grated cassava, 1/2 teaspoon salt, and beaten egg until a cohesive dough forms that holds together when pressed.
3. Heat 1 tablespoon olive oil in a skillet over medium heat until shimmering, about 2 minutes.
4. Add diced onion and cook until translucent and softened, approximately 5-7 minutes, stirring occasionally.
5. Add minced garlic and cook for 1 minute until fragrant but not browned.
6. Add ground beef, breaking it up with a wooden spoon, and cook until no pink remains, about 8-10 minutes.
7. Stir in cumin, smoked paprika, remaining 1/2 teaspoon salt, and black pepper, cooking for 1 minute to toast the spices.
8. Remove skillet from heat and mix in chopped parsley, then let the filling cool completely to room temperature.
9. Take 2 tablespoons of cassava dough and flatten it into a 4-inch circle in the palm of your hand.
10. Place 1 tablespoon of cooled meat filling in the center of the dough circle.
11. Carefully fold the dough over the filling and pinch the edges firmly to seal, creating a half-moon shape.
12. Heat 1/2 cup vegetable oil in a deep skillet to 350°F, verified using a kitchen thermometer.
13. Fry pastels in batches of 3-4 at a time for 3-4 minutes per side until golden brown and crispy.
14. Remove with a slotted spoon and drain on a wire rack set over a baking sheet.
15. Repeat with remaining pastels, maintaining oil temperature between 345-355°F.
Vibrantly golden and satisfyingly crisp, these pastels offer a delightful contrast between the crunchy cassava shell and savory beef filling. Serve them warm with a zesty chimichurri sauce for dipping, or pair with a simple green salad to balance the richness. The sturdy texture holds up beautifully for picnics or casual gatherings where handheld foods shine.
Bori Bori
Hailing from the heart of Paraguayan cuisine, bori bori offers a comforting embrace of golden corn dumplings swimming in rich, savory broth. These delicate morsels, traditionally served during cooler months, transform humble ingredients into an elegant, soul-warming meal that feels both exotic and familiar. Each spoonful delivers the perfect harmony of tender dumplings and deeply flavored liquid, making it an ideal centerpiece for intimate dinners or festive gatherings alike.
Ingredients
– 1 cup cornmeal (fine grind works best for smooth dumplings)
– ½ cup all-purpose flour (for binding the dough)
– 1 large egg (at room temperature for easier mixing)
– 2 tbsp unsalted butter, melted (or olive oil for dairy-free option)
– 6 cups chicken broth (homemade or high-quality store-bought)
– 1 medium onion, finely chopped (yellow or white varieties preferred)
– 2 cloves garlic, minced (adjust quantity for preference)
– 1 lb chicken thighs, bone-in (or breast for leaner option)
– ¼ cup fresh parsley, chopped (plus extra for garnish)
– 1 tsp salt (adjust based on broth saltiness)
– ½ tsp black pepper, freshly ground
Instructions
1. Combine cornmeal, flour, egg, and melted butter in a medium mixing bowl until a cohesive dough forms.
2. Rest the dough for 15 minutes at room temperature to allow the cornmeal to hydrate properly.
3. While dough rests, place chicken broth in a large pot over medium-high heat until it reaches a gentle simmer.
4. Add chicken thighs to the simmering broth and cook for 25 minutes until fully cooked through.
5. Remove chicken from broth using tongs and transfer to a cutting board to cool slightly.
6. Shred chicken meat into bite-sized pieces, discarding bones and skin.
7. Sauté chopped onion in a separate skillet over medium heat for 5 minutes until translucent.
8. Add minced garlic to the skillet and cook for 1 additional minute until fragrant.
9. Return shredded chicken and onion-garlic mixture to the broth pot.
10. Shape teaspoon-sized portions of the rested dough into small balls between your palms.
11. Drop dough balls individually into the simmering broth, spacing them evenly.
12. Cover the pot and simmer for 15 minutes until dumplings float to the surface and expand slightly.
13. Stir in chopped parsley, salt, and pepper during the final 2 minutes of cooking.
14. Ladle the bori bori into deep bowls, ensuring each serving gets both broth and dumplings. Soft, pillowy dumplings provide delightful textural contrast against the rich, herb-infused broth, while the tender chicken adds substantial heartiness. For an elegant presentation, garnish with extra parsley and serve with crusty bread to soak up every last drop of the flavorful liquid, making this traditional dish feel perfectly at home on modern American tables.
Vori Vori
Hailing from the heart of Paraguay, Vori Vori emerges as a soulful corn and cheese dumpling soup that comforts with every spoonful. These golden orbs of cornmeal and cheese simmer gently in a rich, herb-infused broth, creating a dish that feels both rustic and refined. Perfect for chilly evenings, it brings South American warmth to any American kitchen with its humble yet sophisticated appeal.
Ingredients
- 1 cup fine yellow cornmeal (for authentic texture)
- 1 cup grated Parmesan cheese (freshly grated melts better)
- 2 large eggs (room temperature binds better)
- 6 cups chicken broth (homemade or high-quality store-bought)
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 2 tbsp olive oil (or any neutral oil)
- 1/4 cup fresh parsley, chopped (plus extra for garnish)
- 1 tsp dried oregano
- 1 bay leaf
- Salt (adjust to taste after cheese addition)
- Freshly ground black pepper
Instructions
- Heat olive oil in a large Dutch oven over medium heat until shimmering, about 2 minutes.
- Sauté diced onion for 5-7 minutes until translucent and fragrant, stirring frequently to prevent burning.
- Add minced garlic and cook for 1 minute until aromatic but not browned.
- Pour in chicken broth, then add bay leaf, oregano, and 1/2 teaspoon black pepper.
- Bring broth to a gentle boil over high heat, then reduce to maintain a steady simmer at 200°F.
- While broth simmers, combine cornmeal, Parmesan, and eggs in a medium bowl, mixing until a thick dough forms. Tip: Moisten hands with water to prevent sticking when shaping dumplings.
- Roll dough into 1-inch balls using damp palms, placing them on a parchment-lined tray.
- Gently drop dumplings into simmering broth one by one, being careful not to overcrowd the pot.
- Cover and simmer dumplings for 15 minutes without stirring—they’ll float when cooked through. Tip: Avoid lifting the lid during cooking to maintain consistent temperature.
- Remove bay leaf and stir in chopped parsley, then simmer uncovered for 2 more minutes.
- Season with salt carefully, remembering the Parmesan adds saltiness, then ladle into bowls. Tip: Taste broth after cheese melts to adjust seasoning accurately.
Velvety dumplings yield tenderly to the bite, releasing their corn-forward essence into the savory broth. The Parmesan lends a subtle umami depth that balances the sweet cornmeal beautifully. For an elegant presentation, garnish with extra parsley and serve alongside crusty bread to soak up every last drop of the aromatic liquid.
Payagua Mascada
Fusing the rich culinary traditions of Paraguay with contemporary American kitchen sensibilities, Payagua Mascada offers a uniquely satisfying experience. This traditional corn and beef patty delivers a delightful contrast of crispy exterior and tender interior, making it an unforgettable addition to any meal. Perfect for weeknight dinners or casual entertaining, its straightforward preparation belies the complex flavors that emerge from simple, wholesome ingredients.
Ingredients
– 1 lb ground beef (80/20 blend for optimal juiciness)
– 1 cup cornmeal (fine grind works best)
– 1 large egg (room temperature for better binding)
– 1 small yellow onion, finely diced (about ¾ cup)
– 2 cloves garlic, minced
– 1 tsp salt (adjust to preference)
– ½ tsp black pepper, freshly ground
– ¼ cup vegetable oil (or any neutral high-heat oil)
– ½ cup water (warm, to help hydrate cornmeal)
Instructions
1. In a large mixing bowl, combine 1 cup cornmeal with ½ cup warm water and let hydrate for 10 minutes until the mixture resembles thick paste.
2. Add 1 lb ground beef, 1 large egg, ¾ cup diced onion, 2 minced garlic cloves, 1 tsp salt, and ½ tsp black pepper to the hydrated cornmeal.
3. Mix all ingredients thoroughly with your hands until fully incorporated and the mixture holds together when pressed.
4. Divide the mixture into 8 equal portions and shape each into ½-inch thick patties, about 3 inches in diameter.
5. Heat ¼ cup vegetable oil in a large skillet over medium-high heat until it shimmers and reaches 350°F.
6. Carefully place 4 patties in the hot oil, ensuring they don’t touch, and cook for 4-5 minutes until deeply golden brown.
7. Flip each patty using a spatula and cook another 4-5 minutes until the second side develops a crisp, bronze crust.
8. Transfer cooked patties to a wire rack set over a baking sheet to maintain crispness while cooking remaining batches.
9. Repeat the frying process with remaining patties, adding more oil if necessary to maintain ¼-inch depth in skillet.
10. Let patties rest for 3 minutes before serving to allow juices to redistribute evenly. They transform beautifully when served alongside a bright herb salad or tucked into warm corn tortillas with pickled vegetables, their coarse texture providing wonderful contrast to creamy accompaniments. The cornmeal creates a satisfying crunch that gives way to savory beef perfumed with sweet onion and garlic.
Lambreado
On brisk autumn evenings, nothing satisfies quite like Lambreado, a sophisticated yet comforting dish where tender lamb meets rich, aromatic spices in a harmonious slow-cooked masterpiece. Originating from Mediterranean traditions but refined for the modern American kitchen, this recipe transforms humble ingredients into an elegant centerpiece worthy of any dinner party or cozy family meal. Each spoonful reveals layers of flavor developed through patient simmering and thoughtful seasoning.
Ingredients
– 2 lbs lamb shoulder, cut into 1-inch cubes (trim excess fat for leaner results)
– 3 tbsp olive oil (or avocado oil for higher smoke point)
– 1 large yellow onion, finely diced (about 1½ cups)
– 4 garlic cloves, minced (use fresh for optimal flavor)
– 1 cup dry red wine, such as Cabernet Sauvignon (substitute with beef broth if preferred)
– 2 cups beef broth (low-sodium recommended)
– 1 tbsp tomato paste
– 1 tsp dried rosemary (crush between fingers to release oils)
– 1 tsp dried thyme
– 2 bay leaves
– 1 tsp black pepper, freshly ground (adjust quantity for milder spice)
– 1 tsp salt (add more after cooking if needed)
Instructions
1. Pat lamb cubes completely dry with paper towels to ensure proper browning.
2. Heat olive oil in a heavy-bottomed Dutch oven over medium-high heat until shimmering, about 2 minutes.
3. Sear lamb in single-layer batches for 3-4 minutes per side until deeply browned, transferring finished pieces to a plate.
4. Reduce heat to medium and sauté onions for 6-8 minutes until translucent and lightly golden.
5. Add garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
6. Deglaze the pot with red wine, scraping browned bits from the bottom with a wooden spoon.
7. Simmer wine for 3 minutes until reduced by half, allowing alcohol to evaporate.
8. Stir in tomato paste and cook for 1 minute until it darkens slightly.
9. Return lamb and accumulated juices to the pot along with beef broth, rosemary, thyme, bay leaves, pepper, and salt.
10. Bring to a gentle boil, then immediately reduce heat to low.
11. Cover and simmer for 2 hours until lamb is fork-tender, stirring occasionally.
12. Remove bay leaves before serving. Heirloom pottery bowls elevate Lambreado’s rustic elegance, while the falling-apart tender lamb contrasts beautifully with the velvety, deeply reduced sauce. For a memorable presentation, garnish with fresh rosemary sprigs and serve alongside creamy polenta or crusty artisan bread to soak up every last drop of the rich cooking liquid.
Puchero
Beneath the surface of this seemingly humble stew lies a symphony of flavors that speaks to generations of family kitchens and festive gatherings. Puchero, with its rich broth and tender components, offers both comfort and complexity in each spoonful—a dish that transforms simple ingredients into something truly extraordinary through patient, layered cooking. This traditional preparation invites you to experience how time and technique can elevate everyday staples into a memorable centerpiece.
Ingredients
– 2 lbs beef chuck, cut into 2-inch cubes (or substitute with pork shoulder for variation)
– 1 large yellow onion, roughly chopped
– 4 cloves garlic, minced
– 2 tbsp olive oil (or any neutral high-heat oil)
– 8 cups chicken broth (homemade preferred for depth)
– 2 medium carrots, peeled and cut into 1-inch rounds
– 2 medium potatoes, peeled and quartered
– 1 cup chickpeas, soaked overnight if using dried (canned works well, rinsed)
– 1 tsp smoked paprika
– 1 bay leaf
– Salt, to season throughout cooking
– Fresh parsley, chopped for garnish
Instructions
1. Pat the beef cubes completely dry with paper towels to ensure proper browning.
2. Heat the olive oil in a large Dutch oven over medium-high heat until it shimmers, about 2 minutes.
3. Sear the beef in a single layer, turning to brown all sides, approximately 8–10 minutes total.
4. Add the chopped onion and cook, stirring occasionally, until translucent and lightly golden, about 5 minutes.
5. Stir in the minced garlic and smoked paprika, cooking just until fragrant, 30–45 seconds.
6. Pour in the chicken broth, scraping the bottom of the pot to lift any browned bits.
7. Add the bay leaf and 1 teaspoon of salt, then bring the liquid to a gentle boil.
8. Reduce the heat to low, cover the pot, and simmer for 1 hour and 15 minutes until the beef is fork-tender.
9. Add the carrot rounds and quartered potatoes, submerging them in the broth.
10. Stir in the chickpeas, then cover and simmer for another 25–30 minutes until the vegetables are tender but not mushy.
11. Remove the bay leaf and discard it.
12. Taste the broth and adjust seasoning with additional salt if needed.
13. Ladle the stew into deep bowls, ensuring each portion has a mix of meat, vegetables, and broth.
14. Garnish generously with fresh parsley just before serving.
Velvety broth envelops each component, with the potatoes dissolving slightly to thicken the base while the carrots retain a gentle bite. The chickpeas add earthy notes that balance the richness of the slow-cooked beef, creating layers of texture in every spoonful. For a festive presentation, serve alongside crusty bread for dipping and a simple green salad dressed with lemon vinaigrette to cut through the stew’s heartiness.
So’o Yosopy
Kaleidoscopic in its complexity yet comforting in its familiarity, So’o Yosopy presents a symphony of textures where tender meat meets vibrant vegetables in a harmonious dance. This Paraguayan-inspired stew transforms humble ingredients into an elegant one-pot wonder that feels both exotic and accessible. Each spoonful reveals layers of flavor that speak to generations of culinary tradition while inviting modern interpretation.
Ingredients
– 2 lbs beef chuck, cut into 1-inch cubes (or substitute with pork shoulder)
– 2 tbsp olive oil (or any neutral oil with high smoke point)
– 1 large yellow onion, diced (about 2 cups)
– 4 garlic cloves, minced (use fresh for optimal flavor)
– 2 red bell peppers, seeded and chopped (about 2 cups total)
– 1 cup corn kernels (fresh or frozen both work well)
– 4 cups beef broth (low-sodium preferred for better control)
– 2 tbsp tomato paste (concentrated for deeper flavor)
– 1 tsp smoked paprika (adds subtle smokiness)
– 1 bay leaf (remove before serving)
– Salt and freshly ground black pepper (season in layers throughout cooking)
Instructions
1. Pat the beef cubes completely dry with paper towels to ensure proper browning.
2. Heat olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
3. Season beef generously with salt and pepper on all sides before adding to the hot oil.
4. Sear beef in a single layer without crowding, cooking for 3-4 minutes per side until deeply browned.
5. Transfer seared beef to a clean plate, leaving any rendered fat in the pot.
6. Add diced onion to the hot pot and cook for 5 minutes until translucent and slightly golden.
7. Stir in minced garlic and cook for 1 minute until fragrant but not browned.
8. Add chopped bell peppers and cook for 4 minutes until they begin to soften.
9. Mix in tomato paste and smoked paprika, cooking for 2 minutes to deepen their flavors.
10. Return seared beef and any accumulated juices to the pot.
11. Pour in beef broth, scraping any browned bits from the bottom of the pot.
12. Add bay leaf and bring the mixture to a gentle boil over high heat.
13. Reduce heat to low, cover the pot, and simmer for 1 hour and 45 minutes until beef is fork-tender.
14. Stir in corn kernels and continue simmering uncovered for 15 minutes.
15. Season final stew with additional salt and pepper if needed, then remove bay leaf.
Gloriously tender beef melts against the crisp sweetness of corn and peppers in this vibrant stew. The rich broth carries subtle smokiness from the paprika while maintaining a bright, vegetable-forward character. Serve over creamy polenta or with crusty bread to soak up every last drop of the deeply flavored liquid.
Milanesa Paraguaya
Offering a delightful fusion of South American comfort and crispy satisfaction, Milanesa Paraguaya presents a breaded cutlet that transforms simple ingredients into an elegant main course. Originally hailing from Paraguay’s rich culinary traditions, this dish features tenderized meat encased in a golden, crunchy coating that crackles with each bite. Perfect for weeknight dinners or special occasions, it brings international flair to any American table with its straightforward preparation and universally appealing flavors.
Ingredients
– 4 beef top round steaks (about 6 ounces each, pounded to ¼-inch thickness)
– 1 cup all-purpose flour (for even coating)
– 3 large eggs (whisked until frothy)
– 2 cups breadcrumbs (preferably panko for extra crunch)
– 1 teaspoon garlic powder (or fresh minced garlic)
– 1 teaspoon dried oregano (adjust to taste)
– 1 teaspoon salt (fine sea salt recommended)
– ½ teaspoon black pepper (freshly ground)
– 1 cup vegetable oil (or any neutral oil with high smoke point)
– 1 lemon (cut into wedges for serving)
Instructions
1. Place each beef steak between two sheets of plastic wrap and pound with a meat mallet until uniformly ¼-inch thick.
2. Combine flour, salt, black pepper, garlic powder, and oregano in a shallow dish, mixing thoroughly with a fork.
3. Whisk eggs in a separate shallow bowl until completely blended and slightly frothy.
4. Spread breadcrumbs in a third shallow dish, ensuring an even layer for efficient coating.
5. Dredge one pounded steak in the flour mixture, coating both sides completely and shaking off excess.
6. Dip the floured steak into the egg mixture, allowing excess to drip back into the bowl.
7. Press the egg-coated steak into the breadcrumbs, ensuring full coverage on both sides.
8. Repeat steps 5-7 with remaining steaks, placing breaded cutlets on a wire rack to prevent sogginess.
9. Heat vegetable oil in a large skillet over medium-high heat until it reaches 350°F on a kitchen thermometer.
10. Carefully place one breaded steak into the hot oil and fry for 3-4 minutes until golden brown.
11. Flip the steak using tongs and fry for another 3-4 minutes until both sides are evenly crisped.
12. Transfer the cooked milanesa to a paper towel-lined plate to drain excess oil.
13. Repeat frying process with remaining steaks, maintaining oil temperature between 345-355°F.
14. Let milanesas rest for 2 minutes before serving to allow juices to redistribute.
15. Serve immediately with lemon wedges for squeezing over the top.
Remarkably crisp on the outside while remaining surprisingly tender within, these golden cutlets deliver a satisfying textural contrast that elevates simple ingredients. The subtle herbal notes from oregano and garlic complement the beef’s richness without overwhelming it. For a creative presentation, slice the milanesa into strips and serve over a fresh arugula salad, or layer between crusty bread with tomato and lettuce for an exceptional sandwich.
Empanada Paraguaya
Venturing beyond the familiar landscape of Latin American pastries reveals the Empanada Paraguaya, a golden-crusted marvel that balances delicate cornmeal dough with a savory cheese filling. This traditional Paraguayan treasure offers a uniquely tender texture and subtle sweetness that distinguishes it from its more common baked cousins. Perfect for afternoon tea or as an elegant appetizer, these empanadas bring a touch of South American sophistication to any table.
Ingredients
– 2 cups fine cornmeal (for authentic texture)
– 1 cup all-purpose flour (or gluten-free blend)
– 1 teaspoon salt (adjust to preference)
– 2 large eggs, room temperature
– 1/2 cup unsalted butter, softened (or vegetable shortening)
– 1/2 cup whole milk, warmed to 110°F
– 2 cups shredded queso Paraguay (or Monterey Jack cheese)
– 1/4 cup grated onion (squeeze out excess liquid)
– 1 egg yolk mixed with 1 tablespoon water (for egg wash)
Instructions
1. Whisk together 2 cups cornmeal, 1 cup flour, and 1 teaspoon salt in a large bowl until fully combined.
2. Create a well in the center and add 2 eggs, 1/2 cup softened butter, and 1/2 cup warm milk.
3. Mix with a wooden spoon until a shaggy dough forms, then knead by hand for 5 minutes until smooth and elastic.
4. Cover the dough with plastic wrap and rest at room temperature for 30 minutes to relax the gluten.
5. Combine 2 cups shredded cheese and 1/4 cup grated onion in a separate bowl, mixing thoroughly.
6. Divide the rested dough into 12 equal portions and roll each into a smooth ball.
7. Roll each ball into a 5-inch circle on a lightly floured surface, rotating frequently to prevent sticking.
8. Place 2 tablespoons of the cheese mixture in the center of each circle, leaving a 1/2-inch border.
9. Fold the dough over the filling and press edges firmly together to seal.
10. Crimp the edges with a fork to create a decorative pattern and ensure complete closure.
11. Arrange empanadas on a parchment-lined baking sheet and brush tops with the prepared egg wash.
12. Bake at 375°F for 20-25 minutes until golden brown and slightly puffed.
13. Transfer to a wire rack and cool for 10 minutes before serving.
Nothing compares to the delicate crispness giving way to the molten cheese center, creating a harmonious balance between the slightly sweet corn crust and savory filling. Serve these warm empanadas alongside a crisp green salad for a light lunch, or present them as elegant finger food at your next gathering, where their golden appearance and sophisticated flavor profile will undoubtedly impress.
Tortilla Paraguaya
Layered with golden cornmeal and melted cheese, this traditional Paraguayan tortilla offers a delightful cross between cornbread and a savory cake, perfect for elevating any brunch table or serving as an impressive side dish. Its rustic charm and satisfying texture make it an unexpected yet welcome addition to American home cooking, bridging culinary traditions with every tender slice. Simple to prepare yet sophisticated in flavor, this dish transforms humble ingredients into something truly special.
Ingredients
– 2 cups fine cornmeal
– 1 cup all-purpose flour
– 1 ½ cups whole milk, warmed to about 110°F
– 4 large eggs, at room temperature
– 1 cup grated queso fresco or mild feta cheese
– ½ cup unsalted butter, melted and cooled slightly
– 1 tablespoon baking powder
– 1 teaspoon salt
– ½ teaspoon sugar (optional, to balance flavors)
Instructions
1. Preheat your oven to 375°F and generously grease a 9-inch round cake pan with butter or cooking spray.
2. In a large mixing bowl, whisk together 2 cups fine cornmeal, 1 cup all-purpose flour, 1 tablespoon baking powder, 1 teaspoon salt, and ½ teaspoon sugar until fully combined.
3. In a separate bowl, beat 4 large eggs with a whisk until pale and frothy, about 2 minutes.
4. Slowly pour 1 ½ cups warmed whole milk and ½ cup melted unsalted butter into the beaten eggs while whisking continuously to create an emulsion.
5. Tip: Pouring the liquids gradually prevents the eggs from curdling and ensures a smooth batter.
6. Combine the wet ingredients with the dry ingredients, stirring just until no dry streaks remain; avoid overmixing to keep the texture light.
7. Gently fold in 1 cup grated queso fresco until evenly distributed throughout the batter.
8. Tip: Reserve a small handful of cheese to sprinkle on top for a golden, cheesy crust.
9. Pour the batter into the prepared pan and smooth the surface with a spatula.
10. Sprinkle the reserved cheese evenly over the top of the batter.
11. Bake in the preheated oven for 35–40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
12. Tip: Rotate the pan halfway through baking to ensure even browning, especially if your oven has hot spots.
13. Remove the tortilla from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack.
14. Slice into wedges and serve warm.
Just out of the oven, this tortilla boasts a crisp, cheesy crust that gives way to a moist, crumbly interior with subtle cornmeal sweetness. Its versatility shines when paired with a fresh tomato salad or drizzled with honey for a sweet-savory twist, making it equally suited for breakfast or dinner gatherings.
Arroz Quesu
Hailing from the vibrant fusion of Latin American and comfort food traditions, Arroz Quesu emerges as a creamy, indulgent rice dish that marries the richness of melted cheese with perfectly cooked grains. This elegant yet approachable recipe transforms simple pantry staples into a sophisticated side or satisfying main course, offering layers of texture and flavor that will impress at any dinner gathering. With its golden crust and velvety interior, it promises to become an instant favorite in your culinary repertoire.
Ingredients
– 1 cup long-grain white rice
– 2 cups chicken broth (vegetable broth works well for vegetarian option)
– 1 cup shredded Monterey Jack cheese
– 1/2 cup shredded sharp cheddar cheese
– 1/4 cup heavy cream
– 2 tablespoons unsalted butter
– 1 small yellow onion, finely diced
– 2 cloves garlic, minced
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 teaspoon smoked paprika
Instructions
1. Rinse 1 cup of long-grain white rice under cold running water for 1 minute to remove excess starch, which helps prevent clumping.
2. Melt 2 tablespoons of unsalted butter in a large skillet over medium heat until foaming subsides.
3. Add 1 small finely diced yellow onion and cook for 4-5 minutes until translucent and fragrant.
4. Stir in 2 minced garlic cloves and cook for 30 seconds until aromatic but not browned.
5. Pour in the rinsed rice and toast for 2 minutes, stirring constantly, until grains appear slightly opaque around the edges.
6. Add 2 cups of chicken broth, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon smoked paprika, then bring to a boil.
7. Reduce heat to low, cover the skillet tightly, and simmer for 18 minutes without lifting the lid to ensure even cooking.
8. Remove from heat and let stand covered for 5 minutes to allow residual steam to finish cooking the rice.
9. Fluff the rice gently with a fork to separate grains without mashing them.
10. Stir in 1/4 cup heavy cream until fully incorporated into the warm rice.
11. Fold in 1 cup shredded Monterey Jack cheese and 1/2 cup shredded sharp cheddar cheese until melted and evenly distributed.
12. Transfer the mixture to an oven-safe dish and broil on high for 2-3 minutes until the top develops golden-brown spots.
The resulting Arroz Quesu boasts a delightful contrast between the creamy, cheese-infused interior and the slightly crisp, caramelized top layer. This dish pairs beautifully with grilled meats or roasted vegetables, though it stands perfectly on its own when garnished with fresh chopped parsley for a pop of color and freshness.
Pira Caldo
Zestful and deeply comforting, Pira Caldo emerges as a vibrant Paraguayan soup that marries rustic charm with sophisticated flavor layers. This golden-hued broth, simmered to perfection, offers both nourishment and culinary adventure in every spoonful, making it an ideal centerpiece for gatherings or quiet evenings alike.
Ingredients
– 2 tbsp olive oil (or any neutral oil)
– 1 large onion, finely diced
– 3 cloves garlic, minced
– 1 lb beef stew meat, cut into 1-inch cubes
– 6 cups beef broth
– 2 large potatoes, peeled and cubed into ½-inch pieces
– 1 cup corn kernels (fresh or frozen)
– 1 tsp dried oregano
– Salt and black pepper to taste
– ¼ cup fresh parsley, chopped (for garnish)
Instructions
1. Heat 2 tbsp olive oil in a large Dutch oven over medium heat until shimmering.
2. Add 1 large finely diced onion and cook for 5-7 minutes until translucent, stirring frequently to prevent burning.
3. Stir in 3 cloves minced garlic and cook for 1 minute until fragrant.
4. Add 1 lb beef stew meat and sear for 4-5 minutes until browned on all sides.
5. Pour in 6 cups beef broth, scraping the bottom to release any browned bits.
6. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes until beef is fork-tender.
7. Add 2 large cubed potatoes and 1 cup corn kernels, then simmer uncovered for 15 minutes until potatoes are easily pierced with a fork.
8. Stir in 1 tsp dried oregano and season with salt and black pepper to taste.
9. Ladle into bowls and garnish with ¼ cup fresh chopped parsley. Marvelous in its simplicity, this soup delivers tender beef that melts against the starchy potatoes, while sweet corn bursts contrast the savory broth. Serve it with crusty bread for dipping, or elevate it with a drizzle of chili oil for those who crave subtle heat.
Locro
Languid autumn afternoons call for the soulful embrace of Locro, a traditional Andean stew that transforms humble ingredients into a symphony of textures and flavors. This hearty dish, with its creamy corn base and tender meat, offers profound comfort as the seasons shift, inviting you to slow down and savor each spoonful. Its rich heritage and satisfying nature make it perfect for gatherings or quiet evenings alike.
Ingredients
– 1 lb pork shoulder, cut into 1-inch cubes (or substitute with beef chuck)
– 1 cup dried hominy, soaked overnight (or canned hominy, rinsed)
– 2 tbsp olive oil (or any neutral oil)
– 1 large onion, diced
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 4 cups chicken broth (use low-sodium to control saltiness)
– 1 cup butternut squash, peeled and cubed (about ½-inch pieces)
– ½ cup heavy cream
– Salt to taste (start with ½ tsp)
– Fresh cilantro for garnish (optional)
Instructions
1. Heat olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
2. Add pork cubes in a single layer, searing until browned on all sides, approximately 8–10 minutes total.
3. Transfer pork to a plate, leaving drippings in the pot.
4. Reduce heat to medium and sauté onion until translucent, about 5 minutes.
5. Stir in garlic, cumin, and smoked paprika, cooking until fragrant, 30 seconds.
6. Return pork to the pot along with soaked hominy and chicken broth.
7. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour 30 minutes until hominy is tender.
8. Add butternut squash cubes and cook uncovered for 20 minutes until squash is fork-tender.
9. Stir in heavy cream and simmer for 5 minutes to meld flavors.
10. Season with salt, starting with ½ tsp and adjusting as needed.
Offering a luxurious creaminess from the hominy and a subtle sweetness from the squash, this stew balances earthy spices with rich pork notes. Serve it in shallow bowls with a sprinkle of fresh cilantro, or pair it with crusty bread for dipping into the velvety broth.
Jopara
Languid autumn afternoons call for comfort foods that warm both kitchen and soul, and Jopara—Paraguay’s beloved bean and corn stew—offers precisely that rustic embrace. Velvety beans and chewy corn kernels simmer together in a rich, smoky broth that tells stories of generations gathered around humble tables. This traditional dish transforms simple pantry staples into something profoundly satisfying, perfect for chilly evenings when nourishment matters most.
Ingredients
– 2 cups dried black beans, soaked overnight (or 4 cups canned, drained)
– 1 cup coarse cornmeal
– 6 cups vegetable broth
– 1 large onion, finely diced
– 3 cloves garlic, minced
– 2 tbsp olive oil (or any neutral oil)
– 1 tsp smoked paprika
– 1 bay leaf
– 1 tsp salt (adjust to taste)
– ½ tsp black pepper
– ¼ cup fresh parsley, chopped (for garnish)
Instructions
1. Heat 2 tablespoons of olive oil in a large Dutch oven over medium heat until shimmering.
2. Add 1 large finely diced onion and cook for 5-7 minutes until translucent and fragrant.
3. Stir in 3 minced garlic cloves and cook for 1 minute until golden but not browned.
4. Add 2 cups soaked dried black beans, 6 cups vegetable broth, 1 teaspoon smoked paprika, and 1 bay leaf to the pot.
5. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour until beans are tender but not mushy.
6. Stir in 1 cup coarse cornmeal gradually to prevent clumping.
7. Continue simmering uncovered for 25-30 minutes, stirring occasionally, until the stew thickens to a porridge-like consistency.
8. Season with 1 teaspoon salt and ½ teaspoon black pepper, then remove the bay leaf.
9. Ladle into bowls and garnish with ¼ cup fresh chopped parsley.
Velvety beans provide creamy contrast to the cornmeal’s gentle graininess, while smoked paprika lends subtle earthiness. For a vibrant twist, top with fried plantains or serve alongside crusty bread to soak up every last drop of the richly developed broth.
Summary
Ready to explore Paraguay’s vibrant cuisine? These 18 authentic recipes bring the heart of South American cooking right to your kitchen. We hope you’ll try these delicious dishes, share your favorites in the comments below, and pin this article to your Pinterest boards to save these amazing recipes for future cooking adventures!
