What to Eat in Asunción: Food You Shouldn’t Miss

Asunción sits on the Río Paraguay, in a humid subtropical zone where long summers shape how people cook and eat. Markets lean on corn, mandioca (cassava), beef, pork, dairy, and river fish. Meals revolve around a hearty midday almuerzo and a lighter merienda.

Home kitchens anchor the city’s food identity, with clay ovens (tatakuá) and griddles turning out starch-rich breads that pair with queso Paraguay. Guaraní techniques and Spanish colonial staples meet in dishes built for heat, appetite, and convivial gatherings across neighborhoods.

Despite its name, sopa paraguaya is a baked, sliceable cornbread made with fine cornmeal, generous queso Paraguay, eggs, milk or cream, and onions sautéed in fat, traditionally lard. The batter is poured into a greased pan and baked—often in a tatakuá—until the edges brown and a lightly caramelized crust forms, while the center stays moist from the dairy and onion juices. The result is savory, slightly sweet from softened onions, with a dense but tender crumb that holds well at room temperature, which suits Asunción’s heat and outdoor gatherings.

Culturally, it is a fixture at family celebrations, civic events, and weekend asados, where it is served alongside grilled beef, pork, and boiled mandioca. The dish reflects the city’s reliance on corn and dairy and the practicality of baked foods that travel well without refrigeration. In Asunción homes, it is commonly prepared for Sunday lunch, packed for school or office merienda, and cut into neat squares that pair with tereré or mate cocido depending on the season.

Chipa almidón relies on cassava starch, queso Paraguay, eggs, pork fat or butter, milk, salt, and aromatic anise seeds; some households add a little corn flour for balance. The dough is kneaded until elastic, shaped into rings or small braids, and baked in a hot oven or tatakuá, which gives a lightly smoky aroma. Fresh chipa has a crisp exterior and a chewy, almost squeaky interior from the starch and cheese, with anise lending a gentle, unmistakable fragrance that lingers.

In Asunción, chipa is woven into daily routines: chiperas sell warm rings from woven baskets in plazas, bus corridors, and office districts, especially early mornings and late afternoons. It is a common Holy Week bake yet eaten year-round as breakfast or merienda, often with mate cocido or coffee; on hot days, many locals nibble chipa with iced tereré. The portability and long shelf life make it ideal for commutes and school breaks, while the ring shape—easy to thread onto a stick for baking—reflects practical, home-based production methods.

Bori bori is a thick, nourishing soup built on a chicken or beef stock perfumed with onion, garlic, tomato, and sometimes squash (zapallo) for body, finished with parsley or green onion. The signature dumplings are formed from fine cornmeal mixed with grated or crumbled queso Paraguay and egg, occasionally enriched with cassava starch; they are hand-rolled into small balls and simmered directly in the broth until swollen, tender, and lightly cheesy. The resulting soup is rich yet gentle, with dumplings that are firm enough to hold together but soft in the bite, releasing dairy and corn aromas.

In Asunción households, bori bori is archetypal comfort food, served at midday on cooler days or whenever someone needs a restorative meal. The dumplings extend a modest amount of meat into a filling pot, reflecting a thrifty, family-first cooking ethos common across the capital. It is frequently paired with boiled mandioca or a simple salad, and many cooks keep the broth slightly thick, ensuring a warming, sustaining bowl that travels well in thermoses for office lunches.

Pira caldo showcases river fish—commonly surubí (catfish), dorado, or pacú—gently simmered in a base of onions, tomatoes, bell peppers, garlic, beef fat or oil, and paprika or ground pepper for warmth. Cooks typically sweat the aromatics until sweet, add fish pieces to sear lightly, then cover with water and simmer just until the flesh flakes; some families stir in milk or a touch of cornmeal for roundness and body, a practice suited to Asunción’s morning markets where fresh fish is abundant early. The broth tastes clean and savory with subtle sweetness from vegetables and a soft fattiness carrying the fish flavors, best accompanied by boiled mandioca.

The soup connects the capital to the Río Paraguay and its fishing traditions, and it remains a favored cold-season breakfast or lunch for those seeking something hot but not heavy. Many Asuncenos consider pira caldo a fortifying dish after long work shifts or late nights, a habit rooted in its quick preparation and digestibility. At home, it appears in weekly menus during winter, while in summer it is made early and eaten before the day heats up.

Mbejú is a skillet-made starch pancake composed of cassava starch rubbed with grated queso Paraguay, salt, and fat—traditionally lard or butter—sometimes moistened with a splash of milk to help it bind. The mixture resembles coarse crumbs rather than a wet batter; cooks press it into a hot, lightly greased pan, allow the bottom to set, then carefully flip to brown the other side. The texture contrasts crisp, lightly blistered surfaces with a soft, elastic interior that releases buttery, toasty aromas, and it is best eaten immediately while steam keeps the center supple.

Rooted in Guaraní techniques and adapted to dairy introduced during colonial times, mbejú embodies the city’s reliance on cassava and fresh cheese for quick, satisfying meals. In Asunción, it appears at breakfast and merienda, often paired with mate cocido or a glass of milk, and serves as a simple side to grilled meats or fried eggs. Because it cooks in minutes and requires few utensils, mbejú remains a weeknight standby and a favorite for rainy days when a hot, starch-rich bite is welcome.

Asunción’s cuisine blends Guaraní starch wisdom with Spanish pantry staples, producing hearty, portable foods that suit a hot climate and sociable mealtimes. Corn, cassava, river fish, and queso Paraguay anchor daily cooking, while clay ovens and skillets keep techniques grounded at home. Explore more regional food insights and plan weather-smart trips with Sunheron’s guides and filters.