Eating and drinking

Food

Typical local foods include
chipas
, cheese breads which come in a number of varieties:
almidón
, made with yuca flour;
maíz
, made with corn flour;
guazú
, made with fresh corn;
maní
, made with peanuts (better warm than cold).
Chipa soo
is maize bread with meat filling.
Sopa paraguaya
is a kind of sponge of ground maize and cheese.
Soyo
is a delicious soup of different meats and vegetables;
albóndiga
a soup of meat balls;
bori bori
another type of soup with diced meat, vegetables, and small balls of maize mixed with cheese.
Palmitos
(palm hearts) should not be missed. The beef is excellent in the better restaurants (best cuts are
lomo
and
lomito
). Paraguayan
chorizo
(sausage) is good.
Parrillada completa
is recommended and there are many
churrascarías
serving huge quantities of meat, with salad, vegetables and pasta.
Surubí
, a Paraná river fish, prepared in many different ways, is delicious. Although vegetarian restaurants are scarce,
there are lots of fruits, salads and vegetables. Try
empanadas de choclo
,
palmito
or
cuatro quesos
. Sugar-cane juice, greatly beloved, is known as
mosto
. The fruit is also magnificent.
Lunch is served early in most restaurants, 1130-1300. Evening meals are hard to find in small towns.


Drink

The Paraguayan national drink is
tereré
(cold mate with digestive herbs) for warm days and hot mate to warm you up on cold days.
Baviera
, a local lager beer is very good.
Cerveza de invierno
is Brazilian black beer. The cane-sugar spirit,
caña
is good (the best is 'Aristocrata'; ask for 'Ari').
Guaraná
is a local soft drink (originally from Brazil).
This is edited copy from Footprint Handbooks. For comprehensive details (incl address, tel no, directions, opening times and prices) please refer to book or individual chapter PDF
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