What to eat and drink in Paraguay: dishes, etiquette and dietary tips

Eat chipa (cheese‑bread rings) for breakfast, sopa paraguaya (cornbread) at lunch, and asado (grilled beef) for dinner. Vegetarian travelers can rely on chipa guasu and mbejú, but ask about meat stock in soups.

Chipa – manioc‑starch cheese bread, sold everywhere, ideal for a quick snack.

Sopa paraguaya – dense cornbread with cheese and onion, served with asado.

Chipa guasu – fresh‑corn soufflé with cheese, a hearty lunch option.

Mbejú – flat, starchy cheese pancake, often enjoyed with coffee.

Asado – Argentine‑style beef and pork grill, usually accompanied by mandioca and sopa.

Street‑food items such as chipa or empanadas cost around PY 5 000 (≈ US 0.70).

A sit‑down lunch with sopa paraguaya and a drink is typically PY 8 000–12 000 (≈ US 1.10–1.60).

Restaurant‑grade asado dinner runs PY 15 000–25 000 (≈ US 2.10–3.50).

Street vendors with high turnover (busy stalls, queues of locals) are the safest. Food prepared fresh on the spot and served hot reduces risk.

Avoid pre‑cooked items left out in the afternoon heat, especially meat‑based empanadas that have been sitting for hours.

Drink bottled water or use a filtered bottle; tereré (cold yerb) is traditionally prepared with fresh, filtered water.

Lunch is the main meal; many restaurants close during the hottest part of the day.

Sharing tereré in a guampa (metal cup) is common; the server refills and passes it around.

Vegetarians can find many cheese‑and‑corn dishes; ask "sin carne" and confirm soups are not made with meat stock.

Gluten‑free travellers can rely on manioc‑based breads, but check for cross‑contact with wheat flour.