Savor the vibrant flavors of Paraguay with these 32 delicious recipes! From comforting stews to quick dinners, each dish offers a taste of South American tradition that’s easy to recreate at home. Get ready to explore new favorites and bring a world of flavor to your kitchen—let’s dive in!
Sopa Paraguaya (Paraguayan Cornbread)
Fusing the heartiness of cornbread with the richness of cheese, Sopa Paraguaya is a savory Paraguayan staple that transforms humble ingredients into a golden, comforting delight. This gluten-free masterpiece boasts a moist, dense crumb and a subtly tangy flavor profile, making it an irresistible addition to any table.
Ingredients
– 2 cups coarse cornmeal (for authentic texture)
– 1 cup whole milk, warmed to about 110°F (aids in blending)
– 4 large eggs, at room temperature (for better emulsification)
– 1 cup grated queso Paraguay or Monterey Jack cheese (or any semi-soft melting cheese)
– 1 medium onion, finely diced (about 1 cup)
– 1/2 cup unsalted butter, melted and slightly cooled
– 1 tsp salt (adjust to taste)
– 1/2 tsp baking powder (for slight lift)
Instructions
1. Preheat your oven to 375°F and generously grease a 9-inch round baking pan with butter or non-stick spray.
2. In a large bowl, whisk together the cornmeal, salt, and baking powder until evenly combined.
3. In a separate bowl, beat the eggs vigorously for about 2 minutes until pale and frothy to incorporate air.
4. Gradually pour in the warmed milk while continuously whisking the eggs to prevent curdling.
5. Add the melted butter and diced onion to the wet mixture, stirring until fully incorporated.
6. Fold the wet ingredients into the dry cornmeal mixture using a spatula, mixing just until no dry spots remain; avoid overmixing to keep the texture tender.
7. Gently stir in the grated cheese until evenly distributed throughout the batter.
8. Pour the batter into the prepared pan and smooth the top with the spatula for even baking.
9. 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.
10. Let the cornbread cool in the pan for 15 minutes before transferring to a wire rack to cool slightly; this helps it set without becoming gummy.
Yielded warm from the oven, this cornbread features a crisp, golden crust giving way to a moist, densely crumbed interior studded with melted cheese and sweet onion notes. Serve it sliced alongside a hearty stew or topped with a pat of butter for a simple, satisfying snack that highlights its rustic charm.
Chipa Guasu (Corn Cake)
Hailing from the heart of Paraguay, Chipa Guasu is a savory corn cake that marries rustic charm with comforting flavors. This gluten-free delight showcases sweet corn at its peak, baked into a golden, custard-like masterpiece that’s both simple and sophisticated. Perfect for brunch or as a side, it brings a taste of South American tradition to your table with effortless elegance.
Ingredients
– 4 cups fresh corn kernels (or frozen, thawed and drained)
– 1 large onion, finely diced (yellow or white for mild flavor)
– 1 cup whole milk (or plant-based for dairy-free)
– 3 large eggs
– 1/2 cup unsalted butter, melted (or neutral oil like avocado oil)
– 1/2 cup grated Parmesan cheese (or queso fresco for authenticity)
– 1 tsp salt (adjust to taste)
– 1/2 tsp black pepper
– 1 tbsp sugar (optional, to enhance corn’s sweetness)
Instructions
1. Preheat the oven to 375°F and grease a 9×9 inch baking dish with butter or oil.
2. In a blender, combine the corn kernels, milk, eggs, melted butter, salt, pepper, and sugar; blend until smooth but slightly textured, about 1 minute. Tip: Avoid over-blending to retain some corn bits for texture.
3. Pour the blended mixture into a large bowl and fold in the diced onion and grated Parmesan cheese until evenly distributed.
4. Transfer the mixture to the prepared baking dish, spreading it into an even layer with a spatula.
5. Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Tip: Rotate the dish halfway through baking for even browning.
6. Remove from the oven and let it cool in the dish for 10-15 minutes before slicing. Tip: Allow it to set slightly for easier serving and better texture.
7. Slice into squares and serve warm.
Savor the Chipa Guasu’s delightful contrast: a crisp, golden crust gives way to a moist, custardy interior bursting with sweet corn and savory notes. Enjoy it as a standalone dish with a drizzle of honey for balance, or pair it with a fresh salad for a light meal that celebrates summer’s bounty in every bite.
Mbeyú (Starch and Cheese Pancake)
Glistening with golden-brown edges and a delightfully cheesy interior, mbeyú offers a captivating twist on traditional pancakes, blending the earthy sweetness of cassava starch with the rich, savory notes of melted cheese. This Paraguayan staple, both gluten-free and wonderfully versatile, transforms simple ingredients into a crispy yet tender treat that’s perfect for breakfast, a snack, or even as an appetizer. Its rustic charm and effortless preparation make it an inviting entry into South American cuisine for home cooks seeking something uniquely comforting.
Ingredients
– 2 cups cassava starch (also called yuca starch, for authentic texture)
– 1 cup whole milk (or substitute with water for a lighter version)
– 1/2 cup queso fresco, crumbled (or any mild, melting cheese like mozzarella)
– 2 large eggs
– 1/4 cup unsalted butter, melted (or use neutral oil like vegetable oil)
– 1 tsp salt (adjust to taste if using salted butter)
– 2 tbsp vegetable oil (for frying, or as needed)
Instructions
1. In a large mixing bowl, combine the cassava starch and salt, whisking them together to ensure even distribution and avoid lumps.
2. Add the whole milk, melted unsalted butter, and eggs to the bowl, then mix vigorously with a spatula until a smooth, thick batter forms, about 2-3 minutes; if the batter seems too dry, add a tablespoon of milk gradually.
3. Fold in the crumbled queso fresco gently until evenly incorporated, being careful not to overmix to maintain a light texture.
4. Heat a non-stick skillet or griddle over medium heat (350°F if using a thermometer) and add 1 tablespoon of vegetable oil, swirling to coat the surface evenly.
5. For each pancake, scoop 1/4 cup of the batter onto the hot skillet, spreading it lightly into a 4-inch circle using the back of a spoon.
6. Cook for 3-4 minutes until the edges appear set and small bubbles form on the surface, then flip carefully with a spatula.
7. Cook for an additional 2-3 minutes on the other side until golden brown and crispy, adjusting the heat to medium-low if browning too quickly.
8. Transfer the cooked mbeyú to a wire rack to keep them crisp, and repeat with the remaining batter, adding more oil to the skillet as needed to prevent sticking.
9. Serve immediately while warm for the best texture and flavor.
Offering a satisfying crunch that gives way to a soft, cheesy center, mbeyú delights with its subtle sweetness from the cassava and the savory punch of melted cheese. Enjoy it as is for a simple treat, or pair it with a dollop of sour cream and a sprinkle of fresh herbs for an elegant appetizer that highlights its rustic appeal.
Bori Bori (Paraguayan Dumpling Soup)
Fragrant and comforting, Bori Bori is a traditional Paraguayan dumpling soup that marries tender cornmeal dumplings with a rich, savory broth. This soul-warming dish, often enjoyed during cooler months, features a harmonious blend of textures and flavors that speak to its humble origins. Perfect for a cozy family dinner, it invites you to savor each spoonful of its hearty goodness.
Ingredients
– 1 cup cornmeal (fine grind works best for smoother dumplings)
– 1/2 cup all-purpose flour (or substitute with gluten-free flour if needed)
– 1 large egg, beaten (for binding the dumplings)
– 4 cups chicken broth (use vegetable broth for a vegetarian option)
– 1 small onion, finely chopped (about 1/2 cup)
– 2 cloves garlic, minced (add more for extra flavor)
– 2 tablespoons vegetable oil (or any neutral oil like canola)
– 1 teaspoon salt (adjust based on broth saltiness)
– 1/2 teaspoon black pepper (freshly ground preferred)
– 1/4 cup fresh parsley, chopped (for garnish, or use cilantro as an alternative)
Instructions
1. In a medium bowl, combine 1 cup cornmeal, 1/2 cup all-purpose flour, 1 beaten egg, and 1/2 teaspoon salt to form a dough for the dumplings; mix until it holds together without being sticky, adding a tablespoon of water if too dry.
2. Shape the dough into small, walnut-sized balls, about 1 inch in diameter, and set them aside on a plate; tip: lightly wet your hands to prevent sticking while shaping.
3. Heat 2 tablespoons vegetable oil in a large pot over medium heat until shimmering, about 2 minutes.
4. Add 1 finely chopped small onion and sauté for 3–4 minutes until translucent and fragrant.
5. Stir in 2 minced garlic cloves and cook for 1 minute until aromatic but not browned.
6. Pour in 4 cups chicken broth, bring to a boil over high heat, then reduce to a simmer at 200°F for 5 minutes to infuse flavors.
7. Gently drop the dumpling balls into the simmering broth one by one, ensuring they are fully submerged.
8. Cover the pot and simmer for 15 minutes over low heat, until the dumplings float to the surface and are cooked through; tip: avoid stirring to prevent dumplings from breaking.
9. Season the soup with 1/2 teaspoon black pepper and additional salt if needed, tasting and adjusting for balance.
10. Ladle the soup into bowls, garnish with 1/4 cup chopped fresh parsley, and serve immediately; tip: for extra richness, top with a drizzle of olive oil or a squeeze of lime juice.
Just-cooked dumplings offer a tender, slightly chewy texture that contrasts beautifully with the clear, savory broth. The subtle corn flavor of the bori bori shines through, making each bite a delightful experience. Serve it alongside a crisp green salad or crusty bread for a complete, satisfying meal that honors its Paraguayan roots.
Pira Caldo (Fish Soup)
Hearty and aromatic, Pira Caldo is a soul-warming fish soup that combines delicate seafood with vibrant vegetables in a savory broth. This comforting dish, perfect for chilly evenings, showcases the natural sweetness of fresh fish balanced by earthy herbs and a hint of citrus. Its elegant simplicity makes it an impressive yet approachable centerpiece for any dinner table.
Ingredients
– 1 lb white fish fillets (such as cod or halibut), cut into 1-inch chunks
– 2 tbsp olive oil (or any neutral oil)
– 1 medium onion, finely diced
– 2 cloves garlic, minced
– 2 medium carrots, sliced into ¼-inch rounds
– 2 celery stalks, chopped
– 4 cups fish or vegetable broth
– 1 (14.5 oz) can diced tomatoes, undrained
– 1 tsp dried thyme (or 1 tbsp fresh)
– ½ tsp paprika
– Salt and black pepper, to taste
– 2 tbsp fresh parsley, chopped (for garnish)
– 1 lemon, cut into wedges (for serving)
Instructions
1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add diced onion and sauté for 4-5 minutes, until translucent.
3. Stir in minced garlic and cook for 1 minute, until fragrant.
4. Add sliced carrots and chopped celery, cooking for 5 minutes to soften slightly.
5. Pour in fish broth and canned tomatoes with their juices, scraping the bottom to incorporate any browned bits.
6. Stir in dried thyme and paprika, then bring the mixture to a boil.
7. Reduce heat to low, cover, and simmer for 15 minutes to allow flavors to meld.
8. Gently add fish chunks to the pot, ensuring they are submerged in the broth.
9. Simmer uncovered for 6-8 minutes, until fish is opaque and flakes easily with a fork.
10. Season with salt and black pepper to taste, being careful not to overseason as the broth may reduce.
11. Ladle the soup into bowls and garnish with fresh parsley.
12. Serve immediately with lemon wedges on the side for squeezing over the soup.
Now, this soup boasts a tender, flaky fish texture enveloped in a rich, tomato-based broth with subtle herbal notes. The bright acidity from the lemon cuts through the richness, making each spoonful perfectly balanced. For a creative twist, serve it with crusty bread for dipping or over a bed of cooked quinoa to make it heartier.
Milanesa a la Paraguaya (Paraguayan Breaded Steak)
Lusciously golden and satisfyingly crisp, Milanesa a la Paraguaya transforms humble steak into an extraordinary culinary experience. This Paraguayan specialty features tenderized beef coated in a perfectly seasoned breading, pan-fried to create a delightful contrast between the crunchy exterior and juicy interior. With its irresistible texture and robust flavor profile, this dish promises to become an instant favorite at your dinner table.
Ingredients
– 4 beef top round steaks (about 6 oz each, pounded to ¼-inch thickness)
– 1 cup all-purpose flour (for dredging)
– 2 large eggs (beaten with 2 tbsp water)
– 1½ cups breadcrumbs (preferably panko for extra crunch)
– 1 tsp garlic powder (or fresh minced garlic)
– 1 tsp smoked paprika (adds depth of flavor)
– ½ cup vegetable oil (or any neutral high-smoke-point oil)
– 1 lemon (cut into wedges for serving)
– Salt and black pepper (to season throughout)
Instructions
1. Place each steak between two pieces of plastic wrap and pound with a meat mallet until uniformly ¼-inch thick.
2. Season both sides of each steak generously with salt and black pepper.
3. Set up three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs mixed with garlic powder and smoked paprika.
4. Dredge each steak in flour, shaking off excess to ensure even coating.
5. Dip the floured steak into the egg mixture, allowing excess to drip off.
6. Press the steak firmly into the breadcrumb mixture, ensuring complete coverage on both sides.
7. Heat vegetable oil in a large skillet over medium-high heat until it reaches 350°F (test with a breadcrumb—it should sizzle immediately).
8. Carefully place one or two breaded steaks in the hot oil, cooking for 3-4 minutes per side until golden brown.
9. Transfer cooked steaks to a wire rack set over a baking sheet to maintain crispness (avoid paper towels which can make them soggy).
10. Repeat process with remaining steaks, adding more oil if necessary and allowing it to reheat between batches.
11. Let steaks rest for 2-3 minutes before serving to allow juices to redistribute.
12. Serve immediately with lemon wedges for squeezing over the top.
A symphony of textures awaits with each bite—the shatteringly crisp crust giving way to tender, flavorful beef beneath. The smoky paprika and garlic infuse the breading with warmth and complexity, while the fresh lemon brightens the rich flavors beautifully. For an authentic Paraguayan experience, serve alongside mandioca root or a simple tomato and onion salad, letting the Milanesa remain the undeniable star of the plate.
Asado a la Paraguaya (Paraguayan Barbecue)
Yielding to the irresistible allure of open-fire cooking, Asado a la Paraguaya invites us to experience Paraguay’s cherished barbecue tradition—a symphony of smoky aromas and communal feasting that transforms simple ingredients into an extraordinary celebration. This methodical grilling process, passed down through generations, results in exceptionally tender and flavorful meat that embodies the heart of South American culinary heritage.
Ingredients
– 4 lbs beef short ribs (choose well-marbled cuts for optimal flavor)
– 1/4 cup coarse salt (preferably sea salt or kosher salt)
– 2 tbsp black pepper (freshly cracked for best aroma)
– 1 cup orange juice (freshly squeezed preferred for acidity)
– 6 garlic cloves (minced, about 2 tbsp)
– 1/2 cup vegetable oil (or any neutral high-heat oil)
– 2 lemons (cut into wedges for serving)
Instructions
1. Prepare charcoal grill, arranging hot coals on one side for indirect heat cooking, maintaining temperature at 275°F using grill thermometer.
2. Pat beef short ribs completely dry with paper towels to ensure proper searing and crust formation.
3. Combine coarse salt, black pepper, minced garlic, and vegetable oil in small bowl, mixing into thick paste.
4. Rub seasoning paste thoroughly over all surfaces of short ribs, covering every crevice for maximum flavor penetration.
5. Place short ribs bone-side down on cooler side of grill, positioning thicker portions toward heat source for even cooking.
6. Close grill lid and cook for 2.5 hours without opening, maintaining steady 275°F temperature throughout.
7. Brush orange juice over meat surface using silicone brush, creating glossy glaze that enhances caramelization.
8. Continue cooking for additional 30 minutes until internal temperature reaches 203°F when measured with instant-read thermometer.
9. Transfer short ribs to cutting board, tent loosely with aluminum foil, and rest for 15 minutes to redistribute juices.
10. Slice between bones into individual portions, serving immediately with fresh lemon wedges.
Keenly balanced between smoky depth and citrus brightness, the meat achieves a remarkable tenderness that pulls cleanly from the bone while maintaining a satisfyingly robust texture. The rendered fat creates a luxurious mouthfeel that contrasts beautifully with the crisp, salted crust, making it perfect for serving alongside grilled corn and simple leaf salads to complement its richness.
Chipa Almidón (Paraguayan Cheesy Bread)
Kindly imagine the irresistible aroma of freshly baked cheese bread wafting through your kitchen—these golden, puffy morsels, known as Chipa Almidón, offer a delightful taste of Paraguayan tradition with their crisp exterior and tender, cheesy interior. Crafted from simple pantry staples, they transform into addictive bites that pair wonderfully with coffee or as a savory snack. Their unique texture, achieved through tapioca starch, makes them gluten-free and wonderfully chewy, perfect for any gathering or cozy afternoon treat.
Ingredients
– 2 cups tapioca starch (also called cassava starch, for a chewy texture)
– 1 cup whole milk (warmed to about 110°F for better yeast activation)
– 1/2 cup unsalted butter, melted (or vegetable oil for a lighter version)
– 2 large eggs, at room temperature (for easier mixing)
– 1 cup grated Parmesan cheese (or a mix of mozzarella and cheddar for more melt)
– 1 teaspoon active dry yeast (proof it first to ensure it’s active)
– 1 teaspoon salt (adjust to taste, but don’t skip for flavor balance)
– 1/2 teaspoon sugar (to feed the yeast and add a hint of sweetness)
Instructions
1. In a small bowl, combine the warm milk (110°F), yeast, and sugar, stirring gently; let it sit for 5-10 minutes until frothy to proof the yeast.
2. In a large mixing bowl, whisk together the tapioca starch and salt until well combined.
3. Add the proofed yeast mixture, melted butter, and eggs to the dry ingredients, mixing with a spatula until a sticky dough forms.
4. Fold in the grated Parmesan cheese until evenly distributed throughout the dough.
5. Cover the bowl with a clean kitchen towel and let the dough rest at room temperature for 30 minutes to allow it to hydrate and rise slightly.
6. Preheat your oven to 375°F and line a baking sheet with parchment paper to prevent sticking.
7. With lightly oiled hands, portion the dough into 12 equal balls, about 2 tablespoons each, and place them 2 inches apart on the prepared baking sheet.
8. Bake in the preheated oven for 15-18 minutes, or until the chipa are puffed and golden brown on the outside.
9. Remove from the oven and let cool on the baking sheet for 5 minutes before serving to set the texture.
The chipa emerge with a satisfying crackle on the outside and a soft, stretchy interior, bursting with savory cheese flavor that makes them irresistible straight from the oven. Serve them warm alongside a dollop of chimichurri sauce for dipping or as a companion to soups and stews, adding a touch of South American flair to your table.
Mbeju (Cassava and Cheese Flatbread)
A delightful fusion of rustic simplicity and comforting richness, mbeju offers a gluten-free alternative to traditional flatbreads with its crisp exterior and tender, cheesy interior. This Paraguayan staple transforms humble cassava into a golden, savory treat that pairs beautifully with everything from morning coffee to evening soups. Its subtle nuttiness and satisfying texture make it an irresistible addition to any table.
Ingredients
– 2 cups cassava flour (also called yuca flour, found in Latin markets or baking aisles)
– 1 cup shredded mozzarella cheese (or any mild melting cheese like Monterey Jack)
– 1/2 cup whole milk (or substitute with buttermilk for tanginess)
– 1/4 cup unsalted butter, melted (or use vegetable oil for dairy-free option)
– 1 teaspoon salt (adjust to preference)
– 1/2 teaspoon baking powder (for slight lift)
– 2 tablespoons vegetable oil (for frying, or use clarified butter)
Instructions
1. In a large bowl, combine 2 cups cassava flour, 1 cup shredded mozzarella cheese, 1 teaspoon salt, and 1/2 teaspoon baking powder, whisking until evenly distributed.
2. Pour in 1/2 cup whole milk and 1/4 cup melted unsalted butter, then mix with a spatula until a crumbly dough forms—it should hold together when pressed. Tip: If too dry, add milk 1 tablespoon at a time; if too wet, sprinkle in more cassava flour.
3. Divide the dough into 8 equal portions and roll each into a ball, then flatten into 1/4-inch thick discs between your palms.
4. Heat 1 tablespoon vegetable oil in a nonstick skillet over medium heat (350°F) until shimmering. Tip: Test oil readiness by flicking a bit of flour—it should sizzle gently.
5. Place 2-3 dough discs in the skillet, cooking for 3-4 minutes until the bottom is golden brown and crisp.
6. Flip gently with a spatula and cook for another 3-4 minutes until both sides are evenly browned and the edges are firm. Tip: Avoid overcrowding the skillet to ensure even browning and easy flipping.
7. Transfer to a paper towel-lined plate to drain excess oil, repeating with remaining dough and adding more oil as needed.
8. Serve warm for the best texture and flavor.
Kneaded with care and fried to perfection, mbeju emerges with a crackly crust giving way to a soft, slightly stretchy center infused with savory cheese. Its subtle earthiness from the cassava balances the richness, making it ideal for dipping into chimichurri or serving alongside a robust stew. For a creative twist, top with a fried egg or drizzle with honey for a sweet-savory breakfast delight.
Pastel Mandi’o (Cassava Empanadas)
Crafted from the humble cassava root, these golden pastel mandi’o empanadas offer a delightful gluten-free twist on a classic Latin American favorite, with a crisp exterior giving way to a tender, savory filling that comforts and satisfies. Their rustic charm and versatile nature make them perfect for gatherings or a cozy weeknight meal, inviting both novice and experienced cooks to explore the rich flavors of Paraguayan cuisine.
Ingredients
– 2 cups cassava flour (also known as yuca flour, for a gluten-free dough)
– 1/2 cup warm water (about 110°F, to help bind the dough)
– 1/4 cup vegetable oil (or any neutral oil, for richness)
– 1 tsp salt (adjust to taste)
– 1 lb ground beef (80/20 blend recommended for juiciness)
– 1 small onion, finely diced (about 1/2 cup)
– 2 cloves garlic, minced (for aromatic depth)
– 1 tbsp olive oil (for sautéing)
– 1/2 tsp cumin (adds warmth to the filling)
– 1/4 tsp black pepper (freshly ground preferred)
– 1 large egg, beaten (for egg wash to achieve a golden crust)
– Vegetable oil for frying (enough to submerge empanadas, about 2 cups)
Instructions
1. In a large bowl, combine 2 cups cassava flour, 1/4 cup vegetable oil, and 1 tsp salt, mixing with a fork until crumbly.
2. Gradually add 1/2 cup warm water to the flour mixture, stirring until a dough forms, then knead by hand for 2 minutes until smooth and pliable (tip: if dough feels dry, add water 1 tbsp at a time).
3. Cover the dough with a damp cloth and let it rest at room temperature for 15 minutes to hydrate fully.
4. While the dough rests, heat 1 tbsp olive oil in a skillet over medium heat and sauté 1 small diced onion for 3-4 minutes until translucent.
5. Add 2 cloves minced garlic to the skillet and cook for 1 minute until fragrant, being careful not to burn it.
6. Incorporate 1 lb ground beef into the skillet, breaking it up with a spoon, and cook for 5-7 minutes until browned and no pink remains.
7. Stir in 1/2 tsp cumin and 1/4 tsp black pepper, cooking for another minute to blend flavors, then remove from heat and let the filling cool completely.
8. Divide the rested dough into 12 equal portions and roll each into a ball between your palms.
9. On a lightly floured surface, flatten each ball into a 5-inch circle using a rolling pin, aiming for an even thickness to prevent tearing.
10. Place 2 tbsp of the cooled beef filling in the center of each dough circle, leaving a 1/2-inch border around the edges.
11. Fold the dough over the filling to form a half-moon shape, pressing the edges firmly together to seal (tip: use a fork to crimp the edges for a decorative finish and secure closure).
12. Brush the tops of the empanadas with the beaten egg wash to promote browning during frying.
13. In a deep pot, heat vegetable oil to 350°F over medium-high heat, using a thermometer for accuracy.
14. Fry the empanadas in batches of 3-4 for 3-4 minutes per side, until golden brown and crispy, avoiding overcrowding to maintain oil temperature (tip: flip them gently with tongs for even cooking).
15. Remove the empanadas from the oil and drain on a wire rack or paper towels to keep them crisp.
16. Serve immediately while warm for the best texture and flavor.
Embrace the satisfying crunch of the cassava crust, which yields to a richly spiced beef filling, offering a harmonious blend of textures and flavors. For a creative twist, pair these empanadas with a zesty chimichurri sauce or enjoy them as a handheld appetizer at your next gathering, showcasing their rustic elegance.
Tallarin (Paraguayan Noodles with Meat Sauce)
Nestled in the heart of South American cuisine, Tallarin offers a comforting yet sophisticated twist on pasta, featuring tender noodles enveloped in a rich, savory meat sauce that whispers of Paraguayan heritage. This dish marries simplicity with depth, making it an ideal centerpiece for both weeknight dinners and special gatherings, where its aromatic spices and hearty texture promise to delight every palate.
Ingredients
– 1 lb ground beef (or ground pork for variation)
– 8 oz spaghetti noodles (or any long pasta)
– 2 tbsp olive oil (or any neutral oil)
– 1 medium onion, finely diced
– 2 cloves garlic, minced
– 1 (14.5 oz) can diced tomatoes, undrained
– 1 tsp dried oregano
– 1/2 tsp paprika (adjust to taste)
– Salt and black pepper to taste
– 1/4 cup grated Parmesan cheese (for garnish, optional)
– Fresh parsley, chopped (for garnish, optional)
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the spaghetti noodles and cook for 8-10 minutes, stirring occasionally, until al dente (firm to the bite).
3. Drain the noodles in a colander, reserving 1/4 cup of pasta water for later use, and set aside.
4. In a large skillet, heat the olive oil over medium heat until shimmering, about 2 minutes.
5. Add the diced onion and sauté for 5-7 minutes, until softened and translucent.
6. Stir in the minced garlic and cook for 1 minute more, until fragrant.
7. Add the ground beef to the skillet, breaking it up with a spoon, and cook for 6-8 minutes until browned and no pink remains.
8. Pour in the diced tomatoes with their juices, along with the dried oregano, paprika, salt, and black pepper.
9. Reduce the heat to low and simmer the sauce for 15-20 minutes, stirring occasionally, until it thickens slightly.
10. Tip: For a richer flavor, let the sauce simmer uncovered to allow the liquids to reduce.
11. Add the cooked spaghetti noodles to the skillet with the meat sauce, tossing gently to coat evenly.
12. If the mixture seems dry, gradually stir in the reserved pasta water, 1 tablespoon at a time, until desired consistency is reached.
13. Tip: Tossing the noodles in the sauce off the heat helps prevent overcooking and ensures even distribution.
14. Remove from heat and let stand for 2 minutes to allow the flavors to meld.
15. Tip: Garnish with grated Parmesan and fresh parsley just before serving for a burst of freshness and color.
16. Serve immediately while hot.
Mouthwatering and satisfying, this Tallarin boasts a tender, al dente noodle texture complemented by a robust, slightly tangy meat sauce that clings beautifully to each strand. For a creative twist, top it with a fried egg or serve alongside a crisp green salad to balance the richness, making every bite a celebration of comfort and flavor.
Kivevé (Pumpkin and Corn Stew)
Perfectly balancing sweet and savory notes, kivevé is a vibrant Paraguayan stew that transforms humble pumpkin and corn into an extraordinary culinary experience. This comforting dish showcases autumn’s bounty with its rich texture and harmonious blend of flavors, making it an ideal centerpiece for cozy gatherings or weeknight dinners. Its golden hue and aromatic spices invite both novice and experienced cooks to explore this South American treasure.
Ingredients
– 2 tablespoons olive oil (or any neutral oil)
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 4 cups peeled and cubed butternut squash (about 1-inch pieces)
– 2 cups fresh or frozen corn kernels
– 1 teaspoon ground cumin
– ½ teaspoon smoked paprika
– 4 cups vegetable broth
– 1 cup whole milk
– ½ teaspoon salt (adjust to taste)
– ¼ teaspoon black pepper
– ¼ cup chopped fresh cilantro
Instructions
1. Heat olive oil in a large Dutch oven over medium heat until shimmering.
2. Add diced onion and cook for 5-7 minutes, stirring occasionally, until translucent and fragrant.
3. Stir in minced garlic and cook for 1 minute until aromatic but not browned.
4. Add cubed butternut squash and corn kernels, stirring to coat with oil.
5. Sprinkle cumin and smoked paprika over vegetables, stirring constantly for 30 seconds to toast spices.
6. Pour in vegetable broth, scraping any browned bits from the bottom of the pot.
7. Bring mixture to a boil, then reduce heat to low and cover with a lid.
8. Simmer for 20-25 minutes until squash is tender when pierced with a fork.
9. Carefully transfer 2 cups of the stew to a blender and puree until smooth.
10. Return pureed mixture to the pot and stir to combine, creating a creamy base.
11. Pour in whole milk and stir gently to incorporate.
12. Season with salt and pepper, then simmer uncovered for 5 minutes to thicken slightly.
13. Remove from heat and stir in chopped cilantro just before serving.
Just before serving, the stew achieves a luxurious velvety texture from the pureed squash, while whole corn kernels provide delightful pops of sweetness. The smoked paprika lends a subtle depth that complements the natural sweetness of the vegetables beautifully. For an elegant presentation, garnish with extra cilantro and serve alongside crusty bread or over quinoa to soak up the rich broth.
Conclusion
Kickstart your culinary adventure with these 32 delicious Paraguayan recipes! From comforting stews to sweet treats, there’s something for every home cook to explore. We’d love to hear which dishes become your favorites—drop a comment below and don’t forget to share this roundup on Pinterest to inspire fellow food lovers. Happy cooking!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
