The Basque influence on Paraguayan cuisine began with migration to the Americas during the 18th century, due to the deep crisis occurring in Europe, especially in the agricultural sector. This marked the start of a migratory wave of farmers, which increased in the 19th century with young people arriving to make a living and support their families.
Batiburrillo is a dish that originated in the Misiones department, thanks to a Basque immigrant from Salinas de Léniz, Sebastián Sasiaín Zubillada; who settled in Misiones with his wife in 1926.
Mr. Sebastián, to help Jesuit missionaries prepare a meal to feed many people, created a popular dish from his homeland, which was traditionally offered at community gatherings.
In Europe, due to the precarious situation, mainly pork, sheep, and goat entrails were consumed because beef was very expensive and scarce. They would prepare a stew, inspired Mr. Sebastián, who cooked a stew with pork and beef offal: heart, tongue, liver, and kidneys, along with tripe. Everything was seasoned with onion, bell pepper, garlic, whole peppercorns, paprika, salt, and pork fat.
To accompany batiburrillo, Mr. Sebastián prepared a refreshing drink called siriki, a name derived from the Guarani word syryku (drink), made with white cane sugar, soda, ice, and lemon.
This stew, batiburrillo, has become a culinary symbol of Paraguay, and every year, a gastronomic festival is held to honor it, recalling the Jesuit Guarani missions.
