Mario Campos (53), known to some as Ña Poshó, is a cook who, after spending more than two decades abroad, decided to return to Paraguay not with full hands, but with a determined heart. From his kitchen, his neighbourhood, and his story, he reminds us that what is Paraguayan is not only flavourful, it also has soul. And when that soul is conveyed through authentic cooking, it endures forever.
Mario Campos’ purposeful return
Mario worked as a chef in Spain, even appearing on televised cooking programmes. He also prepared paellas for large-scale events, but he never lost sight of his roots. It was, in fact, while living abroad that he created the character of Ña Poshó, inspired by the neighbourhood women who cooke like grandmothers, slow and soulful.
“I appointed myself that name because it is my essence,” he explains.
Upon his return, he was pained to see that Paraguayans were losing their connection with traditional cooking. “We migrated to gourmet and fashionable trends and forgot who we are,” he laments. He then resolved to launch a culinary project that would stand on its own, without excessive commercial ambitions, but rather as a form of testimony.
Mario began selling empanadas on the street, not out of financial necessity, but to prove that one can build something valuable with what one already has, not with what one dreams of having.
Ña Poshó, Paraguay’s first community kitchen
Ña Poshó quickly became much more than a brand. In 2019, the first premises opened while sales continued in the streets. At the same time, and amid a social crisis, Mario led what became the first community kitchen in the country. From his mother’s house window, he cooked for more than 2,000 people per day. Later, this solidarity initiative moved to the Naciones Unidas National School. The meals were for everyone, children, mothers, the elderly, and the homeless.
“Nobody here is going to steal because everyone has eaten from our hands at some point,” he asserts firmly.
Ña Poshó is not about handouts; it is about showing what can be achieved when there is genuine commitment. “This brand is registered in the United States. I did not come to please people, I came to do things properly and to leave a legacy,” says Mario.
A menu that honours Paraguayan cuisine
The menu at Ña Poshó is a living tribute to traditional Paraguayan cuisine, with meticulous attention to quality. The signature dish is the so’o josopy empanada, made with meat pounded in a mortar and cooked for eight hours, following generational processes. Mario even got the declaration of the ancestral meat preparation method as a cultural treasure by the Paraguayan Senate!
The variety is broad and flavourful: the cecina or so’o piru empanada, made with sun-dried, salted beef aged for 22 days; classic ham and cheese; porteñas with knife-cut beef; spicy Mexican-style; creamy chicken with katupiry cheese; and Paraguayitas, filled with freshly ground beef.
Traditional dishes are also available, such as mbejú, chipa guasu, grilled beef sandwiches, cheese or onion tortillas, and natural juices. All ingredients are prepared with Paraguayan beef supervised by a food technologist who works directly with the team. “There are no secrets – quality, work, and love for what is ours,” Mario insists.
A culinary revolution from simplicity
What sets Ña Poshó apart is not just the food, but the experience. Mario does not allow the pace of modern life to enter his kitchen. He does not accept orders via WhatsApp, nor does he offer delivery. Mario prefers face-to-face interaction – a greeting, a conversation with customers. He knows their faces and even remembers their usual orders. “If I stop cooking and talking to people, I die,” he says, laughing.
Ña Poshó has received national recognition. In 2022, one of its empanadas was selected as the best in the country, but Mario remains unfazed by awards. His focus is on the future: he aims to lead a culinary revolution that reignites Paraguayans’ desire for authenticity. “We want to show that in Paraguay one can live with dignity if things are done properly,” he states with conviction. And he is proving it every day.
VIP Card benefits
As a VIP member of The Asuncion Times, you receive a 15% discount at Ña Poshó simply by presenting your VIP Member card – just one of many VIP Member benefits. The discount policy also stands out: journalists receive a 50% discount as a gesture of support for their work. The establishment is open Monday to Friday from 07:00 to 13:00 and from 17:00 to 21:00, and on Saturdays in the morning only.
Ña Poshó Opening Hours
Monday: 07:00 to 13:00, and 17:00 to 21:00.
Tuesday: 07:00 to 13:00, and 17:00 to 21:00.
Wednesday: 07:00 to 13:00, and 17:00 to 21:00.
Thursday: 07:00 to 13:00, and 17:00 to 21:00.
Friday: 07:00 to 13:00, and 17:00 to 21:00.
Saturday: 07:00 to 13:00.
Sunday: Closed.
For more information, check Ña Poshó on Instagram.
