In the Republic of Paraguay, the chipa is a side dish for breakfast, lunch, snacks, and dinner. It is also a faithful companion when drinking tereré in the square or by the riverbank. Every Paraguayan loves this classic and ancient food, but there isn't just one type of chipa to enjoy, but multiple variations that adapt to different moments and tastes of each person.
Besides the most well-known version of chipa — which contains cassava starch and cheese — there are more than 70 other varieties of this classic and traditional Paraguayan savory bread. These include mestizo chipa — which also has corn —, mandu'í chipa — with corn —, so’o chipa — stuffed with meat —, rora chipa — with corn husk —, crispy piru chipa, rolled chipa, and guazú chipa — which includes corn —. There are also chipa avatí — made with white or yellow corn flour —, queso chipa — with fresh cheese, usually goat cheese —, and asador or caburé chipa — grilled —, among others.
In Argentina — especially in the northeast of the country — and in Brazil, it is also very popular, although its identity is strongly linked to Paraguayan culture, which maintains the traditions and the Guarani spirit most deeply. Annually, on the second Friday of August, since 2015 and by a decree established by the Executive Power, Paraguay celebrates the National Chipa Day.
