Paraguayan snacking is chipa, a cheese-and-tapioca bread ring sold at every terminal, and mbeju, a cassava-starch pancake. Ka'i ladrillo, a peanut-and-molasses brick. Cocido, a toasted-flour drink. Sopa paraguaya is a meal-bread. This is cassava cheese bread, not Argentine facturas, even when the bakery case has dulce de leche too.
Updated August 27, 2026
Chipa at a bus terminal is Paraguay: cassava starch, cheese, anise, a ring that goes stale by night, so you buy it twice. Mbeju is flatter, crumblier, a pan cake for rain. Ka’i ladrillo is peanut and cane sugar, a brick that travels.
Cocido is toasted flour as a drink-snack. Pack the peanut brick. Chipa is same-day. Keep Brazil’s pão de queijo nearby; keep anise and the ring shape as the Paraguayan tell.
Chipa, mbeju, ka'i ladrillo, cocido, dulce de mamón, and payagua mascada.
A cassava-starch cheese bread, often ring-shaped with anise, sold at terminals and bakeries as the national snack.
Ka'i ladrillo. Chipa and mbeju are best the day they are made.
No tasting reviews from Paraguay yet. This page is the research hub. When we eat something from here, the note will land in the journal and on this page.