In its simplest and most classic recipe, chipa—or 'the chipa', as it is also known—can be described as a bread made with cassava starch and cheese, usually semi-hard. As is known, before the arrival of the conquistadors in the American continent, the Guarani inhabited the area that is now Paraguay, northeastern Argentina, and southern Brazil. This indigenous civilization used to prepare numerous dishes with cassava and corn—mainly breads and cakes—that were abundant in the Guarani region. With the arrival of Jesuit missions, products previously unknown in these areas, such as cheese, also arrived. For this reason, it is believed that the origin of chipa dates back to this intercultural encounter. The combination of those cassava cakes with cheese gave birth to this historic dish of Paraguayan gastronomy.
Besides the most well-known version of chipa—containing cassava starch and cheese—there are over 70 other varieties. These include *chipa mestizo*—which also contains corn—, *chipa manduý*—with peanuts—, *chipa so’o*—filled with meat—, *chipa rora*—with wheat bran—, *chipa piru*—crunchy—, *chipa arrollada*—rolled—and *chipa guazú*, among others.
Regarding its name, it can be called either "the chipa" or "la chipa." The first is the most used term in Paraguay, while the second is common in the Argentine provinces of Chaco, Formosa, Misiones, Corrientes, and Entre Ríos. This type of bread-like product can also be seen in other countries but with variations and different names, such as *cuñape* in Bolivia, *pão de queijo* in Brazil, or *pandeyuca* in Colombia and Ecuador.
The most common preparation involves mixing cassava starch with beaten eggs, milk, cheese, and a bit of butter or oil, salt, and often anise. Small balls of 4 to 5 centimeters in diameter or rings are formed from this dough, which are then baked for about 30 minutes. The softness of the cassava starch allows the cheese to be the main flavor on the palate. Once baked, chipa is characterized by a crunchy exterior and a soft, tender interior—although this can vary depending on the ingredient proportions used.
One of the controversies surrounding this traditional dish arose from a tweet by UNESCO’s official Twitter account. The post read: "Chip, chip… ¡Chipa!!! Wait, don’t you know what chipa is? Let us introduce you to this delicious cheese bread coming from #Yaboti #BiosphereReserve in #Argentina!" This sparked outrage among Paraguayans, who began to complain en masse, emphasizing that chipa is not an Argentine product but Paraguayan. In truth, it is neither, since when its consumption started expanding across the Guarani area, neither country existed as such. Nonetheless, UNESCO later issued an apology letter to the Paraguayan ambassador, admitting the mistake, which was corrected and expanded with a new recipe and more detailed information.
In Paraguay, since 2015, the second Friday of August is celebrated as National Chipa Day. This was established by an executive decree signed by then-President Horacio Cartes, which declared this food as a national emblem. The annual celebration takes place in a town called Coronel José Félix Bogado—also known as "the capital of chipa"—located in the Department of Itapúa, 49 kilometers from Encarnación.
