Paraguayan food

The Paraguayan kitchen, as is the case in all cultural expressions, has a strong indigenous roots, although the eating habits of Paraguayans became much more open since colonization, and cooking standards now come European origins, as well as the rest of the countries of the world, in modern times.

The bases for Paraguayan gastronomy are found in two main staples of indigenous origin: cassava (a tuber with generous roots, also known as mandioca or yuca) and corn (American grain), from which a variety of products are made for consumption in varying forms.

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