139:). Schmidl was in charge of noting in the logbook of the Spanish ship in which the expedition led by Juan de Ayolas arrived, which would arrive in Asunción later, thus giving rise to the first encounter between Spaniards and the Cario-Guarani people. Back then, there was a menu that was already part of the varieties of bread that the Cario-Guarani natives had in the early days of the conquest. The food the Cario-Guarani people used to eat was “mbujape”, which translated from Guarani means “bread”. To cook the mbujapé, corn flour or cassava starch was combined with animal fat and then it was wrapped in a banana leaf and placed in the
237:, so thanks to these animals the new ingredients were finally obtained such as beef, milk, eggs, cheese, etc. In this way, the meals derived from the Cario-Guarani gastronomic base (corn, cassava, pumpkin, sweet potato, etc.) were finally mixed with the ingredients brought by the Spaniards (meat, milk, cheese, eggs, etc.). This union gave rise to foods that have been consumed from the colonial era to the present. In this context, the recipe for typical Paraguayan dishes actually originated, which has
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213:(1776-1810). The culture developed in Greater Paraguay was very strong since the Guarani people were used by the conquerors and evangelizers as intermediaries with other Amerindian civilizations. For these reasons, the Paraguayan culture that characterizes Asunción remained strong in this area, and in turn spread to areas where the cattle were later introduced, with the founding of
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There is the wrong idea of naming
Paraguayan cuisine as "Guarani cuisine". Paraguayan gastronomy was born from the fusion of Spanish cuisine and Cario-Guaraní cuisine, which was developed due to the influence of the Franciscan priests, the Spanish conquers and the mestizos asuncenos, which took place
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area) prepared cakes and breads based on cassava, corn, and sweet corn mixed with animal fat, known as "mbujapé" ("bread" in
Guarani language). The Cario-Guarani diet was complemented with European foods that the Spaniards brought from the old continent. This was due to the introduction of cattle in
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and surroundings, where the
Franciscan reductions of Altos, Atyrá, Guarambaré, Itá, etc. were later founded. In the Governorate of Paraguay, a Catholic jurisdiction called "Paraguaria Province" was circumscribed. This province, dependent on the Viceroyalty of Peru, covered the regions of Paraguay,
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The root cuisine of the Cario-Guarani consisted of hunting, fishing, grain crops, cooking techniques and methods, as well as the utensils they made. The first antecedents of
Spanish and Cario-Guaraní syncretism took place at the time of the foundation of
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are living examples of how
Paraguayan culture developed outside and far from the mercantile influence of the Jesuits. When the Jesuits were expelled in 1767, the natives returned to their natural habitat
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to educate or teach, proof of this is the extinction of Jesuit ceramics and not the
Franciscan that is still alive in Itá, Areguá and Tobatí.
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224:) and in the historical records of the colonial era, it appears in several paragraphs that the Cario-Guarani (a tribe that inhabited the
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was already talking about the recipe for that kind of starchy bread made by the Cario-Guarani people (a native tribe who used to live in
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Asunción 1537: Madre de la gastronomía del Río de la Plata y de Matto Grosso do Sul. Vidal Domínguez Díaz (2017).
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Argentina, Uruguay, and parts of
Bolivia, Brazil and Chile (between 1604 and 1617). Since 1617, the
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A variant of chipa guasu without eggs requires more milk. Chipa guasu is prepared similarly to
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is a cake made with corn grains, onions and
Paraguayan cheese. It is one of 70 varieties of
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Some revisionist historians point out that, during the colonial era, the German traveler
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Poytáva: Origen y
Evolución de la Gastronomía Paraguaya. Graciela Martínez (2017).
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344:"Audiovisuals rescue the work of potters from Itá, Tobatí and Areguá"
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278:"The chipa: Favorite food in force for more than 400 years"
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in 1588, the oldest city in the northeast of
Argentina.
326:"LN Destination: Areguá, a city where clay becomes art"
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Tembi’u Paraguay. Josefina Velilla de Aquino (2014).
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398:"History of cattle and refrigerators in Argentina"
362:"History and interesting facts about yerba mate"
147:in Asunción and its surroundings. Towns such as
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308:"Argentine disregard for Paraguayan cuisine"
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253:, milk and beef as their base ingredients.
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284:(in Spanish). 25 May 2022. Archived from
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402:Historia de la Cocina y la Gastronomía
312:El Omnívoro - Gastronomía y buen gusto
119:from Paraguay. It is often served in
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366:Locos x el mate - Comunidad matera
220:In the logs (of travelers such as
211:Viceroyalty of the Río de la Plata
203:Governorate of the Río de la Plata
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33:Chipa guasu served with salad
380:"Native and mestizo cuisine"
16:Paraguayan savory corn cake
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404:(in Spanish). 25 May 2022.
386:(in Spanish). 25 May 2022.
368:(in Spanish). 25 May 2022.
350:(in Spanish). 25 May 2022.
332:(in Spanish). 25 May 2022.
314:(in Spanish). 25 May 2022.
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207:Governorate of Paraguay
201:was dismembered to the
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97:Media: Chipa guasu
199:Paraguaria Province
182:the Atlantic jungle
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438:Paraguayan cuisine
79:, fat, milk, egg,
288:on 10 August 2020
186:area of influence
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73:Main ingredients
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251:Paraguay cheese
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81:Paraguay cheese
63:Place of origin
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222:Ulrich Schmidl
133:Ulrich Schmidl
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443:Maize dishes
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290:. Retrieved
286:the original
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143:to cook it.
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348:Última Hora
282:Última Hora
117:side dishes
109:chipa guasu
21:Chipa guasu
432:Categories
264:References
247:sweet corn
215:Corrientes
169:Guarambaré
384:ABC Color
330:La Nación
53:Breakfast
235:Asunción
226:Asunción
205:and the
194:Asunción
177:Yaguarón
137:Asunción
67:Paraguay
239:cassava
141:tanimbú
127:History
292:1 June
161:Areguá
149:Tobatí
121:asados
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77:Choclo
49:Course
165:Ypané
157:Altos
153:Atyrá
113:chipa
57:snack
294:2022
243:corn
231:1556
175:and
107:The
43:Cake
39:Type
233:in
173:Itá
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