Paraguay’s National Secretariat of Culture (SNC) has officially declared traditional Paraguayan cocido a part of the nation’s Intangible Cultural Heritage. This recognition honours the knowledge, techniques, and practices related to the preparation and consumption of the popular cocido drink, which have been passed down through generations. The announcement was made at the Asunción Port Cultural Centre during a forum titled “Paraguayan Yerba Mate: National Pride.”
The declaration specifically encompasses the traditional methods of preparing Paraguayan cocido. Furthermore, it gives special mention to its variation known as cocido quemado (burnt cocido). This particular method is a custom found across the country and is deeply connected to the culinary traditions of families and communities.
From ‘burnt cocido’ to ‘asado de Concepción’
The traditional preparation of cocido quemado involves caramelising sugar with yerba mate, often using a hot piece of charcoal placed directly onto the mixture to create a distinctively smoky flavour before adding hot water. This rustic method imparts a unique aroma that cannot be replicated by modern appliances.
As an example of regional variations, Ortiz mentioned the tradition known as “asado de Concepción.” This is the popular name for cocido quemado in that area of the country, alluding to the characteristic smoke produced during its preparation in the early morning hours.
Ealier in 2026, Paraguay’s smoky cocido quemado won international recognition with TasteAtlas, the Croatia-based gastronomy guide with a large following, dedicating a video to the drink.
A recognition of living traditions
Intangible Cultural Heritage, as defined by UNESCO, includes traditions or living expressions inherited from ancestors and passed on to descendants, such as oral traditions, performing arts, social practices, rituals, and traditional craftsmanship. This declaration places the preparation of the cocido drink among these protected cultural practices, aiming to safeguard it for the future.
During the event, the Minister of Culture, Adriana Ortiz Semidei, spoke about the significance of officially recognising a practice that is an integral part of daily life for Paraguayans. She emphasised that this tradition has been transmitted between generations and continues to be a staple in homes across the nation.
“The declaration represents the recognition of a traditional practice that, due to its cultural value, must continue to be transmitted and promoted in homes, educational institutions, workplaces, and tourist establishments,” Ortiz Semidei stated.
The forum also served as a platform to discuss progress on securing a Denomination of Origin for Paraguayan Yerba Mate. This involved representatives from both the public and private sectors, who analysed aspects of yerba mate production, its unique characteristics, and the cultural practices associated with its consumption.
Preserving cultural knowledge
The event highlighted the collaborative efforts between public institutions and private entities to advance the Denomination of Origin for Paraguayan Yerba Mate, a move that would protect its authenticity and quality on the global market. Following the discussions, which included a tasting of traditional cocido quemado, the official declaration was formally delivered.
With this new status, the National Secretariat of Culture incorporates traditional Paraguayan cocido into the country’s protected cultural expressions. This action is part of a broader strategy of identification, recognition, and safeguarding aimed at preserving and ensuring the transmission of traditional knowledge and practices for future generations.
