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fiogf49gjkf0d EATING OUT
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RESTAURANTS PROVIDE A SERVICE EQUAL TO THAT OF THE CONTI-
NENT. IN ADDITION TO THE LOCAL CUISINE, THERE IS INTER-
NATIONAL COOKING WITH VARIED AND DELICATE MENUS FOR THE
GREATER BENEFIT OF TOURISTS.
TYPICAL MEALS
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TYPICAL LOCAL DISHES INCLUDE CHIPAS, MAIZE BREAD FLAVOURED
WITH EGG AND CHEESE.
SOPA PARAGUAYA, SOUP OF MASHED CORN, CHEESE, MILK & ONIONS.
SOO-YOSOPY, A SOUP OF CORNMEAL AND GROUND BEEF.
ALBONDIGA, MEATBALL SOUP AND BORIBORI, SOUP OF DICED MEAT,
VEGETABLES AND SMALL MAIZE DUMPLINGS MIXED WITH CHEESE.
SURUBI, A FISH FOUND IN THE PARANA.
IN PARAQUAY THEY ONLY EAT VEGETABLES THAT HAVE BEEN PICKED
THE SAME DAY. TROPICAL FRUITS ARE AVAILABLE ALL YEAR ROUND;
ORANGES, MANGOS, GRAPEFRUITS, TANGERINES, PASSION FRUIT,
PINEAPPLES; AVADO PEARS; WATER MELONS ETC. TO ALL THIS SHOULD
BE ADDED THE VARIOUS DISHES MADE WITH
BEEF, THE STAPLE DIET OF THE POPULATION OF THE COUNTRY.
DRINK:
THE NATIONAL DRINK IS CANA, DISTILLED FROM SUGAR CANE
AND HONEY. SUGAR CANE JUICE, KNOWN AS MOSTO & THE NATIONAL
RED WINE ARE WORTH TRYING, AS IS YERBA MATE, A REFRESHING
DRINK POPULAR WITH NEARLY ALL PARAGUAYANS.
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