Food in Paraguay

The chipa is a national obsession. Main roads are dotted with roadside chiperias (we wondered initially if they were chip shops) and no bus ride in the country, or football match, or any sort of public event would be complete without somebody negotiating the crowds to sell them from an enormous basket balanced in one hand. They are a hunger-satisfying, stodgy, cheese bread, usually still warm from the oven as they are kept wrapped in the basket in a table cloth.

The following snacks were all consumed in Asuncion's splendid bar/cafeteria, Lido Bar. It is full of customers sat at the wrap around counter drinking juices, or beers and eating traditional Paraguayan Guarani snacks. They all have Guarani names.

Pastel Mandio - like an empanada made with mandioca (yucca)
Sopa Paraguaya - a stodgy corn snack with an eggy, cheese quiche flavour.
A hearty three snack line-up before our Saturday night out.

Front left: Chipa Guasu (a different take on the standard chipa. This one is made from cornflour and cheese).

At the back: Pajagua Mascada (this literally translates as 'what the dog chewed'. It's a herby, spiced potato mash-up).

On the right: Mbeju (two flat, dry maize breads, with a cheesy mixture in the middle)