The International Tourism Fair (FITUR) 2025 became a true gastronomic journey through Paraguay this weekend. At the Senatur stand, visitors were able to enjoy an exquisite selection of traditional Paraguayan food dishes, prepared by prominent Paraguayan chefs.
Chef Vidal Domínguez, a renowned researcher in Gastronomic Anthropology, led the culinary delegation, accompanied by chef Catalino Gabriel Garay, who resides between Spain and France. Domínguez, with profound knowledge, explained how Paraguayan gastronomy is a rich blend of indigenous and Spanish influences.
A Paraguayan food menu to conquer palates
Among the delicacies that delighted attendees were:
Starters:
Cassava empanadas, mbeyu, payagua mascada
Main dishes:
Paraguayan soup, chipa guazu, vori vori (declared the best soup in the world for two consecutive years), chipa starch
Desserts:
Kiveve (served in the pumpkin itself), cane honey with Paraguay cheese, Coseeva, dulce de leche with ku’i peanuts, kururu
In addition, visitors were able to taste a variety of native drinks, such as the Guaripola, the Siriki Misionero, the Madame Elisa Lynch Drink, the Pombero Drink and the Pasión Guaraní.
The Special 10-course menu: A culinary journey of Paraguayan food through time
As a highlight, Chef Domínguez offered attendees three services from an exclusive 10-course menu. This gastronomic tour, with historical themed pairing, included emblematic dishes such as:
* Edible wood candied in Paraguayan cane syrup macerated with guaviramí and Paraguay cheese.
* Pajagua chewed with poty (shrimp) in creamy “Pea nde yuka,ha”.
* Paraguayan Soup Trilogy, Chipa, Chipa Guazu.
* Mandi’o cake with pancito and spicy.
* Mbeyu with sausage pâté.
* Kure juit’i with Yatai chudney from Ñeembucu.
* Original vori-vori recipe from 1560.
* Chululu Tataupa (Madame Elisa Alicia Lynch’s favorite recipe).
* Carved Stew (Marshal Francisco Solano López’s favorite dish).
* Roasted milk in a dulce de leche bath and kuí peanuts in a fusion of yerba mate ice cream.
Paraguay’s presence at FITUR 2025 has served to position the country as an unmissable gastronomic destination, where traditional flavors merge with creativity and innovation. Through this culinary experience, the aim is to attract more visitors and promote domestic tourism.
“Paraguayan cuisine is a treasure that we have shared with the world at FITUR 2025. Through a 10-course menu that fused ancestral traditions with contemporary touches, our chefs demonstrated the versatility and unique flavor of our gastronomy. This event is an example of how innovation and tradition can coexist to create unforgettable culinary experiences,” said Senatur Minister Angie Duarte regarding the event.
“At FITUR 2025, Paraguay has once again demonstrated the richness and diversity of its gastronomy. Our stand became a true feast of flavours, where visitors from all over the world were able to enjoy traditional dishes prepared by our talented chefs. This success not only positions Paraguay as an unmissable gastronomic destination, but also strengthens our cultural identity and promotes domestic tourism,” concluded the head of Senatur.
At the fair, Paraguayan cuisine has been the “darling” of these days due to its success among the public, with a cuisine based on corn and tastings of chipa – hard corn soup -, tereré (a drink based on cooked mate) and vori vori soup, highlighted the EFE agency in a report it made at the Fair.
