We’re thrilled to share that The New York Times recently spotlighted one of Paraguay’s most iconic dishes, Sopa Paraguaya, in an article by Christina Morales. The piece, titled “Did a Delicious Mistake Lead to This National Dish?” dives into the fascinating history and cultural significance of this unique and beloved cornbread.

Historians continue to debate the origins of Sopa Paraguaya, with one theory suggesting it was the result of an overzealous presidential chef who unintentionally created this masterpiece. Regardless of its origins, everyone agrees that this custardy cornbread is a culinary treasure unlike any other.

For those unfamiliar, if you order Sopa (or soup) in Paraguay, don’t expect a steaming bowl of broth. Instead, you’ll be served a dense, cheesy, and flavorful cornbread that’s more akin to bread pudding in texture. Made with cornmeal, onion, cheese, milk, and eggs, Sopa Paraguaya is a staple often enjoyed alongside grilled meats, making it a perfect companion to Paraguay’s famous asado.

Christina Morales captures the essence of this dish beautifully, highlighting how it represents the heart of Paraguayan cuisine and culture.

We invite you to read the full article on The New York Times and discover the rich story behind sopa Paraguaya. Better yet, visit us to experience it firsthand—we promise it’s a slice of Paraguay you’ll never forget!

Visit the New York Times to read the full Article