These two ingredients are the backbone of most Paraguayan dishes. Cassava is a tuber root, similar to potatoes, also called mandioca or yuca, and can be used in a flour form calledfariña which is then used to make bread, or can be boiled in salt and served as a side dish.

Paraguayan food, which in its modern form owes a lot to European cuisine, with one of the main meals being mbeyú, which is a delicious omelet made using cassava starch and cheese. Another tasty meal is bife koyguá, which is a Paraguayan adaptation of beef steak served with onions and egg.

When making these dishes on of the most uniuque components is the Paraguayan cheese Quesú paraguái, which is made traditionally in the countryside by paraguayan artisans. This cheese is added to many different dishes to give them that uniquely Paraguayan feel on the palette. 

Paraguayans also prepare excellent fruit based desserts including kaguyjy, a traditional sweet made from corn, sugar and honey, as well as arró kamby, which is a local version of traditional European rice pudding.

Finally, you cannot discuss Paraguayan cuisine without mentioning mate, the invigorating and stimulating drink which is made from the leaves of the yerba mate plant. Mate is served in both hot and cold varieties and the drinking of mate is almost a ritualistic event in any Paraguayan household. The drink is consumed through a metal straw and is said by drinkers to be health tonic with fantastic medicinal properties.

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