Paraguyan people are no stranger to the parilla as well. Meat goes on the grill. Period. And why not?
They make some fantastic side dishes, let’s not forget about those. You have their version of a cornbread, sopa the paraguay. And they make tasty breadrolls from yuca flour, called chipa. When you’re on a 8 hour busride, and a lady at a busstop carrying an enormous basket yells chipaachipachipaaaaa, take out your wallet because there are fresh, warm chipa’s to be had!