Chivo Al Coco a dish that is customary in the western part of Venezuela. It is a favorite beach food in the occidental coastal regions of Venezuela like Zulia. Shredded goat meat is braised in a sauce of coconut milk, garlic, cumin, achiote, oregano, peppers, onions, cilantro, tomatoes and served...

Pabellon Empanadas are half-moon shape, savory pastries made of dough and filled with a variety of ingredients. The filling varies greatly, and can include anything from beef, chicken, pork, tuna, cheese, and / or vegetables, seasoned vibrantly, then baked or fried to perfection. The Venezuelan...

Hallaca is a tamale from Venezuela. It consists of corn dough stuffed with a stew of beef, pork, or chicken and other ingredients such as raisins, capers, and olives. Hallacas are folded in plantain leaves, tied with strings, and boiled; The dish is traditionally served during the Christmas season...

Sopa de mondongo is a soup made from diced tripe (the stomach of a cow or pig) slow-cooked with vegetables such as bell peppers, onions, carrots, cabbage, celery, tomatoes, cilantro, garlic or root vegetables. In Venezuela, the dish itself is referred to as mondongo while the tripe is called...

Pan de Jamón is a savory rolled bread that is a staple on Venezuelan tables during the December holiday season. This bread is thought to have originated in 1905 in Caracas, the capital of Venezuela, at Gustavo Ramella's Bakery. In Venezuela, this slightly sweet bread stuffed with ham, olives, and...

Pabellón criollo is a traditional Venezuelan dish, the local version of the rice and beans combination found throughout the Caribbean. It is a plate of rice, shredded beef in stew or tender, savory flank steakand stewed black beans. Common additions include tajadas (fried plantain) or a fried egg....

The arepa is a flat, dish-shaped, unleavened patty made of maize flour which can be grilled, fried, or even boil. it is popular in Colombia and Venezuela, where it is served daily. Arepas can be stuffed with fillings like cheese, carnitas, spicy chicken, sweet potatoes, black beans, sauces, and...

Bife koygua is a beef stew from Paraguay made with beef steak, onion, tomato, and spices. The dish is an example of a typical meat stew made in the landlocked South American country, with a cuisine heavy in maize, manioc, meat, vegetables, and fruit. The beef steaks are usually pounded, then fried...

The braided chicharrón or braided chicharô is a dish originally from Paraguay, it has the peculiarity that the strips of marinated beef or pork are braided before cooking. This dish is prepared and consumed more frequently in the San Juan festivities. The dish it is so tasty that many people in...

Sopa So’o is a typical Paraguayan meal, similar to Paraguayan Sopa but with a delicious savory meat filling. It is a stuffed corn bread from the cuisine of Paraguay. It is a variation of chipá, a very common bread in Paraguay that is served alongside daily meals. Sopa So’o is simple a layer of...

The milanesa is a South American variation of cotoletta, or schnitzel, where generic types of meat breaded cutlet preparations are known as a milanesa. The milanesa (in Italian “cotoletta alla milanese”) is a South American variation of an Italian dish. Its name probably reflects an original...

Mbeju or beiju is a starch cake sometimes made with fariña or manioc flour. The mbeju is a staple food typical of Paraguay and the Northeast of Argentina that is enjoyed all over Paraguay. The recipe has existed since the 18th century and its origins lie with the indigenous Guaraní people who lived...

Tallarín is one of the most popular meals in Paraguay, served daily or for special occasions. Tallarines are long, thick pasta noodles. The secret’s in the sauce. Tallarín Paraguaya’s version is either make of meat (usually with bones), chicken or gallina casera are browned and then simmered in a...

Sopa paraguaya or Paraguayan soup is a traditional food of Paraguay, North-East of Argentina and the area of Brazil near to the Paraguayan border. Literally meaning "Paraguayan soup" (sopa paraguaya), but is is not a soup at all; it is a pie similar to corn bread. Corn flour, cheese and milk or...

Lampreado or Lambreado, also known as or “Payaguá Mascada”, is a dish of the cuisine of Paraguay, that has a high nutritional value. This is a delicious fried cake with ground beef, which base is one of the most characteristic features of culinary taste of Northeast of Paraguay: cassava, of which...

Puchero paraguayo is the Paraguayan version of a traditional meat stew that is originally from Spain, and now prepared in several countries . Puchero was originally considered peasant food, using what ingredients were available. The Paraguayan version of this stew contains a variety of root...

Pastel mandi’ó is a delicious snack made from corn flour, cassava (yuca) and a stuffing usually prepared with beef. Aesthetically, they look like their South American cousins, the famous empanadas but with a different basic preparation since the empanadas contain neither corn flour nor cassava, two...

Pira caldo is a fish soup that is part of the traditional cuisine of Paraguay. The Guarani word Pira means "fish". Traditionally the fish used for pira caldo are mainly smaller river fish such as the mandi'y and tare'y, from the armored catfish family. Other ingredients include fat, onion,...

Borí borí or vorí vorí is a thick, yellow soup with little balls made of cornmeal, corn flour, and cheese very usual in Paraguay and zones of the North-East of Argentina. Typical vorí vorí contains corn flour and fresh cheese formed into balls, fatty soup or broth, and water. There are other...

Parrillada is part of asado is a meal of a variety of meats that are grilled or barbecued. This version uses four types, including skirt steak and bratwurst for a dinner big enough to serve a crowd. An asado is a traditional barbecue that is popular in Paraguay, Argentina, Chile and Uruguay, which...