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Paraguayan cuisine is quite a patchwork of national Native American traditions and the many recipes, brought here by immigrants from Europe. Because of the climatic characteristics of the country there is a rather striking separation of culinary traditions, depending on the region. Chaco region is dominated by traditional Indian dishes that are based on the extensive use of cereals and legumes in combination with venison meat, poultry and cattle. In the southern and south- eastern areas more noticeable European influences - in the course of more greens, meat, dairy products and a variety of vegetables. Numerous crops , especially maize and cassava, as well as the traditional bread " chip " of corn or Yuki (the same cassava ) or a more conventional " sopa " of grains of different varieties , are a common feature for all regions of the country. Meat, as in many other Latin American countries , often subjected to roasting on coals or an open fire , cassava replaces bad growing in these parts potatoes, spices and is used quite a bit , which gives the Paraguayan dishes simple shade. National Foods The traditional local dishes include braised corn " Locri " with a variety of ingredients , corn porridge " masamorra " hot maize pudding with chunks of meat " mbaipi - soi " , a kind of croquettes of rice and meat " coo -Kui " Grilled Meat " " thick soup " Soyo - const "with rice or noodle soup " " with cheese, milk and onion soup " coo -yo - const " of corn and ground beef , beef soup with cheese dumplings " bori - bori " , cooked in various ways freshwater fish " surubi " cakes and " chip " with egg and cheese. As for places to try Paraguay food the best one s of course at a typical Paraguay family, but if you prefer restaurants I reccomend going to the restaurant La Nona. It is extremely popular as a quick snack " Milanese " - a class of dishes , including meat and fried , breaded in bread crumbs , and a variety of sandwiches or pancakes with meat and salad ( a sort of pizza) , as well as traditional for the whole of Latin America pies with various fillings " empanadas " or at least the traditional paella, stew vegetables" saltado " cold soup " gazpacho " of pureed tomatoes and cucumbers , a variety of vegetable purees , chips of all kinds, as well as all kinds of vegetables and fruits , often simply sliced into a salad without any whatever heat treatment.
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