The food you find around Argentina is remarkably homogeneous for such a huge country. However, there are regional variations that reflect the culinary influence of neighbouring nations more than most Argentines realize or care to admit. The most notable of these cross-border gastronomic influences can be found in the northern reaches bordering Paraguay. In the Chaco, northern Corrientes and much of Misiones you will find dishes that are part of the staple diet in Asunción and the rest of Paraguay. Chipás – savoury cheese-flavoured lumps of manioc-flour dough – are extremely popular snacks sold on the street, served in restaurants instead of bread and cooked in people’s homes. Sopa paraguaya is actually not a soup at all, but a hearty maize and cheese dish, said to have been invented during the War of the Triple Alliance, when the beleaguered Paraguayan soldiers needed more sustenance than was provided by their traditional chicken broth, so army cooks thickened it with corn flour. Borí borí, on the other hand, is a soup, made from chicken, with little balls of maize and cheese floating in it. Last but not least, tereré, or cold mate, made with iced water or orange juice, is hugely popular in Paraguay, but can also be tasted in the borderlands of northeast Argentina, and is wonderfully refreshing on a hot summer’s day.

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