Asunción, Agencia IP.- Paraguayan cuisine continues to gain international recognition and now ranks 83rd in the 100 Best Cuisines in the World list of the Taste Atlas World Food Awards, one of the most respected rankings evaluating the quality and authenticity of local cuisines worldwide.
Based on 590,228 valid ratings for 16,357 dishes registered in its database, this ranking identifies the cuisines with the highest average scores, reflecting the appreciation of diners around the world. This recognition highlights the richness and diversity of our country’s flavors, as well as the work of producers and restaurants that keep Paraguayan culinary tradition alive.
Among the most highly rated national dishes according to Taste Atlas users are vori vori, a soup with small corn-and-cheese dumplings cooked in a broth that may include chicken, vegetables, and herbs. It is considered a classic of Paraguayan cuisine and is enjoyed both in homes and restaurants.
Also recognized are pastel mandi’o, a type of empanada made from a dough of corn flour and cassava, filled with meat and egg and typical of local festivities and street food; chipa and chipa guasu, corn-and-cheese breads and casseroles essential in celebrations and culinary rituals; mbeju, a cassava starch and cheese pancake popular in traditional breakfasts and afternoon snacks; and soyo, a thick soup made with ground beef, rice, and vegetables, combining simplicity and flavor in a historic recipe of everyday Paraguayan cooking.
The ranking also acknowledges local producers who bring Paraguayan gastronomy beyond national borders. The yerba mate brands «Pajarito,» from Bella Vista, Itapúa, and «Santa Margarita,» from San Juan Bautista, stand out for their infusions and family tradition, while «Fortín» sugarcane liquor from Piribebuy and «El Supremo» rum are distinguished for high-quality alcoholic beverages made using traditional methods. Chipa was also recognized this year, ranking 46th among the world’s best breads, according to the same platform. Taste Atlas.
The yerba mate brand «Campesino,» from Encarnación; «Wisner» chocolates from San Antonio; the sweets of «Sabores de Areguá,» and the «Tatakua» alfajores from Asunción stand out for chocolates, sweets, and fruit-based products made with artisanal techniques and local ingredients. The distillery «Legado Organic Distillery,» from Arroyos y Esteros, was recognized for its organic sugarcane gin in international competitions, strengthening Paraguay’s presence in the premium beverage scene.
Taste Atlas also included this year the mega alfanut blanco, produced by the Paraguayan company Tatakua Alimentos, in its “Top 68 South American Biscuits” ranking, placing it in an outstanding 17th place.
Likewise, iconic restaurants in Asunción continue to keep traditional recipes alive. Bolsi is recognized for its vori vori, pira caldo (fish soup), and papaya dessert (dulce de mamón), while El Café de Acá stands out for its mbeju. For its part, Lido Bar is well known for its pira caldo and vori vori; Lo de Osvaldo for its chipa guasu; and Tatakua Alfajores for desserts made with traditional Paraguayan ingredients. These establishments, along with renowned producers, help ensure that local flavors are appreciated by national and international diners, preserving the authenticity of recipes and the quality of ingredients.
The Taste Atlas ranking, beyond highlighting the quality of products and recipes, emphasizes the authenticity of flavors and the experience offered by producers and restaurants. The platform considers the ratings of real users through mechanisms that prioritize legitimate opinions and gastronomic knowledge, ensuring that the results reflect an authentic appreciation of Paraguayan cuisine.
For those wishing to explore the culinary richness of the country, the platform offers an interactive map of the 26 most notable Paraguayan dishes, along with detailed information on producers and restaurants, available here.
This international recognition reaffirms the relevance of Paraguayan gastronomy as part of the country’s cultural identity, showcasing to the world the diversity of local ingredients, the creativity of its recipes, and the excellence of its producers and chefs, placing Paraguay on the global culinary map.