Paraguay’s culinary heritage stands out as soyo is officially declared a national dish and cultural treasure, with the Paraguayan Senate supporting this historic recognition. The declaration has sparked a wave of pride among citizens and cultural advocates alike.
Soyo’s cultural legacy and preparation
Soyo, often referred to as soyo rupi in Guaraní, is a traditional Paraguayan dish made from ground beef, seasoned with garlic, onions, and other regional spices. It is slowly cooked to create a rich, warming broth. Although ingredients may vary by household, the core preparation reflects generations of oral tradition and a blend of indigenous and Spanish culinary influences.
Traditionally, it is served with tortilla paraguaya, a thick, savoury cornmeal or flour-based flatbread that complements the dish’s hearty flavour.
Notably, soyo has long been prepared in both rural and urban homes, serving as a symbol of sustenance, unity, and national character. Its deep connection with Guaraní culture and its widespread presence throughout the country have made it a natural candidate for cultural recognition.
Official declaration honours culinary roots
Paraguay’s National Congress has issued Declaration No. 294, officially recognising soyo, also known locally as so’o josopy, or “pounded meat” as both a national food and an element of cultural significance. The statement, endorsed on 17 June by acting Congressional President Ramón Retamozo, underscores the value of ancestral culinary practices, particularly the use of the traditional angu’a, a wooden mortar employed to crush the meat before cooking.
By highlighting both the dish and its manual preparation, the declaration affirms soyo’s role as a culinary symbol of national identity, preserving a food tradition that remains relevant across generations and regions.
Intangible heritage status in progress
In addition to honouring the dish itself, the declaration also calls upon the National Secretariat of Culture to begin the process of officially listing soyo as part of Paraguay’s intangible cultural heritage. This would help protect not only the recipe, but also the traditional methods of preparation, and promote it as a national symbol both within Paraguay and internationally.
This includes the ancestral method of using angu’a to crush the meat, and the incorporation of so’o piru (sun-dried beef), a traditional variation of the dish. By recognising these elements, the country demonstrates its intention to safeguard both the cuisine and the cultural practices that accompany it.
Paraguay is increasingly making its mark on the global stage, demonstrating that it truly values the everyday traditions that shape its national identity. Earlier this year, Vori Vori soup was named the best soup in the world by World of Statistics, further highlighting the richness and pride of Paraguayan cuisine.
With the new statement, the soyo becomes a means of remembering the past, passing down stories, and bringing families together. Every bowl of this soup connects Paraguayans with their roots.
