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Chipa
Chipa
Chipa
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Chipa
TypeBread
CourseBreakfast or snack
Place of originParaguay
Main ingredientsCassava starch, corn starch, fat, milk, egg, Paraguay cheese
Similar dishesPão de queijo (Brazil)
  •   Media: Chipa

Chipa (Spanish pronunciation: [ˈtʃipa], Guarani pronunciation: [ʃiˈpa]) is a type of small, baked, cheese-flavored rolls, a popular snack and breakfast food in Paraguay.[1] The recipe has existed since the 18th century and its origins lie with the Guaraní people of Asunción. It is inexpensive and often sold from streetside stands and on buses by vendors carrying a large basket with the warm chipa wrapped in a cloth.

The original name is from Guarani chipa. A small chipa may be called a chipita. In Santa Cruz de la Sierra, Bolivia, the term cuñapé (Guarani) is often used. In some parts of Argentina, it is called chipá (with an accent mark), or chipacito when it is small.

Vocabulary

[edit]

Chipa is often baked in smaller doughnuts or buns that may be called chipita or chipacitos. These are sold in small bags by street sellers of big cities and small towns. In the preparation of chipa yeast is not used, so in spite of the high temperatures of the region it can be preserved for many days. It is a festive food and can be found in every popular religious celebration.[2]

Other common variants in Paraguay include the chipa caburé or chipá mbocá (cooked around a stick, in consequence it doesn't have the spongy inner center) and the chipa so'o, filled with ground meat. There are other varieties of chipa with different ingredients; chipa manduvi (made with a mix of corn flour and peanut), chipa avatí and chipa rora (made of the skin of the seed of corn after being strained, like a whole-wheat bread).[1]

History

[edit]
Chipa so'o
Chipa manduví

Some historians[who?] point out that, during the colonial era, the German traveler Ulrich Schmidl was already talking about the recipe for that kind of starchy bread made by the Cario-Guarani people (a native tribe who used to live in Asunción). Schmidl was in charge of noting in the logbook of the Spanish ship in which the expedition led by Juan de Ayolas arrived, which would arrive in Asunción later, thus giving rise to the first encounter between Spaniards and the Cario-Guarani people. Before being known as chipa, there was a menu that was already part of the varieties of bread that the Cario-Guarani natives had in the early days of the conquest. Back then, the food before the chipa was known as “mbujape”, which translated from Guarani means “bread”. To cook the mbujapé, corn flour or cassava starch was combined with animal fat and then it was wrapped in a banana leaf and placed in the tanimbú to cook it.[3]

There is the wrong idea of naming Paraguayan cuisine as "Guarani cuisine".[4] Paraguayan gastronomy was born from the fusion of Spanish cuisine and Cario-Guaraní cuisine, which was developed due to the influence of the Franciscan priests, the Spanish conquers and the mestizos asuncenos, which took place in Asunción and its surroundings. Towns such as Tobatí, Atyrá, Altos, Areguá, Ypané, Guarambaré, Itá and Yaguarón are living examples of how Paraguayan culture developed outside and far from the mercantile influence of the Jesuits. When the Jesuits were expelled in 1767, the natives returned to their natural habitat (the Atlantic jungle) and they never visited Asunción and its area of influence to educate or teach, proof of this is the extinction of Jesuit ceramics and not the Franciscan that is still alive in Itá, Areguá and Tobatí.[5][6]

The root cuisine of the Cario-Guarani consisted of hunting, fishing, grain crops, cooking techniques and methods, as well as the utensils they made. The first antecedents of Spanish and Cario-Guaraní syncretism took place at the time of the foundation of Asunción and surroundings, where the Franciscan reductions of Altos, Atyrá, Guarambaré, Itá, etc. were later founded. In the Governorate of Paraguay, a Catholic jurisdiction called "Paraguaria Province" was circumscribed. This province, dependent on the Viceroyalty of Peru, covered the regions of Paraguay, Argentina, Uruguay, and parts of Bolivia, Brazil and Chile (between 1604 and 1617). Since 1617, the Paraguaria Province was dismembered to the Governorate of the Río de la Plata and the Governorate of Paraguay, thus remaining under the jurisdiction of the latter.[7] Then this region became part of the ephemeral Viceroyalty of the Río de la Plata (1776-1810). The culture developed in Greater Paraguay was very strong since the Guarani people were used by the conquerors and evangelizers as intermediaries with other Amerindian civilizations. For these reasons, the Paraguayan culture that characterizes Asunción remained strong in this area, and in turn spread to areas where the cattle were later introduced, with the founding of Corrientes in 1588, the oldest city in the northeast of Argentina.

In the logs (of travelers such as Ulrich Schmidl) and in the historical records of the colonial era, it appears in several paragraphs that the Cario-Guarani (a tribe that inhabited the Asunción area) prepared cakes and breads based on cassava, corn, and sweet corn mixed with animal fat, known as "mbujapé" ("bread" in Guarani language).[8] The Cario-Guarani diet was complemented with European foods that the Spaniards brought from the old continent. This was due to the introduction of cattle in 1556 in Asunción,[9] so thanks to these animals the new ingredients were finally obtained such as beef, milk, eggs, cheese, etc. In this way, the meals derived from the Cario-Guarani gastronomic base (corn, cassava, pumpkin, sweet potato, etc.) were finally mixed with the ingredients brought by the Spaniards (meat, milk, cheese, eggs, etc.). This union gave rise to foods that have been consumed from the colonial era to the present. In this context, the recipe for typical Paraguayan dishes actually originated, which has cassava, corn, sweet corn, Paraguay cheese, milk and beef as their base ingredients.[citation needed]

Variants

[edit]
Chipa instantáneo
Chipa chutita
Chipa guasu

Over the centuries, the name "chipa" has been applied to the different side dishes that evolved with the Cario-Guaraní and Spanish transculturation, added to modern Paraguayan cuisine. Currently, there are about 70 registered varieties and according to the book "Food and Paraguayan religiosity: Chipa, sacred bread", where a great diversity of chipas is studied and cataloged, there are:[10][11]

  • Chipa aramirõ: the traditional starch chipa, which receives the term “chipa” in a generic and abbreviated way. It is the best known variety and the ingredients it contains are cassava starch, semi-hard cheese or Paraguay cheese, pork fat, margarine or lard, anise liquor or anise grains.[12]
  • Chipa mestiza: it is the second most widespread variety in Paraguay. Its name is due to the mixture of corn flour with cassava starch.
  • Instant chipa or Quick chipa: it contains most of the traditional ingredients of the aramiró chipa, quickly prepared, with about 30 minutes of preparation. It consists of blending the ingredients evenly and gradually to cook it for 10 minutes at 200 °C.
  • Chipa four cheeses: the starchy chipa dough is filled with different cheeses: Mozzarella, Catupiry, Paraguay Cheese and sandwich cheese.[13]
  • Chipa chutita: the mass of the mestizo chipa is complemented with cornstarch and baking powder. It has as a filling the traditional "chorizo misionero", grated cheese, parked Paraguay cheese, onion, red peppers and other seasonings.[12]
  • Chipa asador, caburé or mbocá: it is cooked with the heat of embers and around a stick, so it does not have a spongy internal part.[14] They have an elongated shape and a fine and hollow texture, and due to their consistency they can be exposed to the direct heat of a wood or charcoal fire, logically at high temperatures, without burning.[15] As for the denomination, this food is called "chipá caburé" in Misiones, in the northeast of Corrientes and in the Province of Formosa. In turn, in Paraguay it is usually called "chipa asador". The preparation of the chipa mbocá is so well known in that region that Osvaldo Sosa Cordero immortalized its name, mentioning it in his chamamé “Camba cuá”.
  • Chipa pirú or chipita: it is a small sponge-cake donut no more than two centimeters in diameter, enormously crisp (therein lies the secret of its flavor) and that is used fundamentally to accompany breakfasts and snacks. Popularly, a phrase that is heard frequently when talking about the "chipa pirú" is that "you can't stop eating them". Pirú means skinny, fine, thin or skinny and that, in this meaning for the donut, is translated as "dry". The piru chipa is the thin and dry chipa, characteristics that define the variety and make it unique in the chipa family.
  • Chipa so'o: it is a mass of cassava starch filled with seasoned meat. It has a beef filling, which is why so'o means "meat" in Guarani, hence the name "chipa so'o". For its elaboration, buns the size of a large cookie are formed and hollowed out with the thumb, in order to introduce the filling of meat and chopped egg, so that in its final form it acquires the shape of a cake of approximately 7 centimeters diameter.
  • Chipa guasu: it is a corn cake cooked in the oven. Guazú is the Guarani word for 'big', so it means 'the big chipa'. It is made with fresh corn, egg, water, salt, milk, fat (butter or oil), fresh cheese or Paraguayan cheese. It is one of the usual dishes during Lent and Easter as it does not contain meat. Its preparation can be salty or slightly sweet, or with a meat filling. Its name is due to the conjunction of two words. "Chipa" generically designates a set of different types of cakes that have corn or cassava starch as a preparation base and that are part of the so-called "tyra", a Guarani term that is used to designate any food that is consumed to accompany the mate cocido, milk or coffee. While "guazú" means 'big', from which it is inferred that the "chipa guasú" is, to some extent, 'big corn cake'.
  • Chipa quezú: it is made with fresh cheese, preferably goat cheese, where quesú is the Guarani deformation of the Spanish word 'cheese'.[13]
  • Chipa jasmine: it is made with 3/4 cassava starch and 1/4 wheat flour, Paraguay cheese, grated cheese, pork fat, eggs and other ingredients. It is the least heavy variety since it does not carry the load of all the cassava starch.
  • Chipa manduví: manduví means "peanut" in Guarani, and is made with a mixture of cornmeal and ground peanuts.[16]
  • Chipa rorá: it is made from the husk of the corn seed after it has been strained.

See also

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References

[edit]

Further reading

[edit]
Revisions and contributorsEdit on WikipediaRead on Wikipedia

Chipa

View on Grokipedia
from Grokipedia
Chipa is a traditional Paraguayan cheese , characterized by its dense, chewy texture and gluten-free composition, made primarily from starch, cheese, eggs, and fat such as or . Originating from pre-colonial Guaraní indigenous preparations of dough, it evolved into its modern form with the addition of Spanish-introduced products like cheese and , blending native and European culinary influences. This small, often round or ring-shaped roll is a beloved staple and item, frequently enjoyed during holidays such as and , and is celebrated annually on National Chipa Day, the second Friday of August. Beyond its basic form, chipa encompasses over 70 variations, including chipa so'o (stuffed with seasoned meat), chipa guasu (made with fresh corn), and chipa argolla (ring-shaped with ), reflecting regional and familial adaptations across and into neighboring and . Its cultural significance lies in its role as a of national identity and hospitality, often baked communally for celebrations, weddings, and daily gatherings, underscoring the heritage of Paraguayan cuisine. Typically seasoned with or salt and baked until golden, chipa is widely available from street vendors known as chiperos and home bakers, making it an accessible and iconic element of everyday life in .

Origins and History

Guaraní Roots

The term "chipa" originates from the Guaraní language, where it refers to a type of or cake prepared from . This etymology reflects the food's central role in indigenous culinary traditions, with the word evoking simple, baked goods derived from locally cultivated tubers. The , indigenous to the regions encompassing modern-day , northeastern , and parts of and , developed chipa as one of their foundational foods long before European contact. In its pre-colonial form, dating to before the , chipa was prepared by the Guaraní using extracted from the manioc root, mixed with water to form a , and sometimes seasoned with to facilitate processing and enhance flavor. The was typically shaped into small rounds or wrapped around sticks and baked in clay ovens, on hot stones, or directly in the embers of open fires, yielding a dense, suitable for immediate consumption or storage. This method relied on traditional tools like wooden and presses to detoxify the bitter variety, removing cyanogenic compounds through grating, washing, and pressing before baking. Chipa served as a vital staple for Guaraní communities along the basin, offering portable, calorie-dense nutrition that sustained hunters, ers, and travelers during long journeys through the subtropical forests and waterways. It formed a core component of daily meals, complementing protein sources like and game, and its preparation fostered communal activities among women who processed the tubers collectively. Ethnographic records document similar -based breads across indigenous groups in the Paraguayan and Amazonian lowlands, highlighting chipa's continuity in Tupi-Guaraní cultural practices. Archaeological evidence supports this antiquity, with remnants of processing tools and residues found at sites in southwestern Amazonia dating back over 10,000 years, indicating early and bread-making techniques in the broader region inhabited by Guaraní ancestors. During the colonial period, chipa's recipe began to incorporate European-introduced ingredients like cheese, transforming it into new hybrid forms.

Colonial and Modern Development

During the 17th and 18th centuries, Jesuit missionaries established reducciones (mission communities) among the Guaraní in , introducing European ingredients like cheese, eggs, and that fundamentally altered the traditional cassava-based preparations of the indigenous people. These additions enriched the dough, creating a more nutritious and versatile baked good suited to the needs of the mission populations, where chipa emerged as a staple for sustenance and communal meals. Historical records from the late 16th century mention the making cakes with flour and corn flour, and chipa became a common sold by vendors in , reflecting its integration into urban daily life under Spanish rule. In the 19th and 20th centuries, chipa transitioned from household and mission production to commercial scale, with bakeries in initiating mass manufacturing to meet growing demand, particularly after in 1811. This commercialization facilitated its spread to neighboring border regions, including in and southern areas of , where Guaraní cultural ties and migration led to widespread adoption and local adaptations of the bread. Post-independence, chipa solidified its place in Paraguayan , symbolizing resilience and cultural fusion amid the nation's turbulent history, and it frequently appeared in 19th-century and as an emblem of and everyday . For instance, British traveler Edward Thornton Master's 1869 narrative Seven Eventful Years in Paraguay describes chipa being offered to guests, highlighting its role in social customs of the era.

Preparation and Ingredients

Core Components

Chipa's standard recipe relies on a gluten-free base of starch, also known as flour or almidón de mandioca, typically used in quantities of about 500 grams per batch to provide structure and chewiness without . The primary binding and flavor element is queso paraguayo, a fresh, semi-soft cheese made from cow's , incorporated in generous amounts, which contributes to the bread's rich, savory profile. Essential supporting ingredients include several eggs for cohesion, or cream for moisture, or for tenderness, and salt to taste, forming a simple yet versatile dough. A basic maintains typically around 1:1 to 2:1 to cheese by weight, allowing the to dominate while the cheese melts into a stretchy interior. Optional flavorings, such as seeds added in small amounts (e.g., ¼ to 1 per batch), introduce regional twists with a subtle licorice note. Nutritionally, chipa derives high carbohydrates from the , providing , alongside protein from the cheese and fats from components, resulting in approximately 300 calories per 100-gram serving. Its -free composition stems entirely from the base, making it suitable for those avoiding . is sourced from local Paraguayan farms, where organizations support cultivation and for traditional uses like chipa. Cheese variations, such as queso paraguayo, utilize cow's as the standard base.

Baking Method

The baking process for chipa begins with dough preparation, where dry starch is combined with salt in a large bowl. Wet ingredients—typically beaten eggs, , and melted —are gradually incorporated into the mixture, often along with grated cheese for binding and flavor, to form a soft, non-sticky that holds together without crumbling. This step is followed by the by hand or with a mixer for approximately 5-10 minutes until it becomes smooth and elastic, ensuring even distribution of the starch, which absorbs moisture to achieve the characteristic chewy texture. Once prepared, the is allowed to rest for about 15 minutes, covered, to fully the and make it easier to handle. Shaping follows, with the divided into small portions and formed by hand into compact buns about 5 cm in or into rings by rolling into ropes and joining the ends; molds may be used for uniformity in commercial settings, though traditional preparation relies on manual techniques. The shaped pieces are placed on a floured surface or to prevent sticking during the brief resting period post-shaping. For baking, the is preheated to 220°C (425°F), and the chipa pieces are arranged on a lined baking sheet, spaced apart to allow even heat circulation. They are for 20-25 minutes, or until the exterior turns golden brown and crisp while the interior remains soft and gooey. In traditional Paraguayan methods, chipa is instead in a tatakua—a clay or —over glowing embers from an open , with pieces placed on banana leaves to prevent sticking and impart a subtle smoky aroma, taking about 1 hour to cook. Chipa is best served warm immediately after to enjoy its fresh, cheesy aroma and contrasting textures. It can be stored at in an airtight container for 2-3 days, though it may soften over time; to restore crispiness, pieces are reheated in a moderate for 5-10 minutes.

Variants

Chipa Almidón

Chipa almidón, the classic variant of this traditional Paraguayan baked good, is prepared using fine starch powder derived from mandioca, which forms the primary component of its and yields a dense, chewy texture characteristic of traditional chipa. This -dominant composition, often comprising a high proportion of the mix with limited added liquids to maintain a drier consistency, results in small baked pieces shaped as spheres or elongated logs. Unlike variants incorporating or fillings, chipa almidón emphasizes the pure base for its characteristic structure, sharing core elements like fresh Paraguayan cheese and aniseed with other types but in simpler proportions. This version holds significant popularity in central , particularly in , where street vendors known as chiperas offer it fresh from portable ovens at bus stops and markets, making it a ubiquitous accessible to locals and travelers alike. Its appeal lies in the balance of affordability and convenience, especially during daily commutes or festive periods like when production surges. Sensorially, chipa almidón delivers a mildly cheesy flavor enhanced by subtle notes, featuring a crunchy exterior that gives way to a soft, slightly chewy interior, best enjoyed warm to highlight its gooey cheese pull. It is traditionally paired with mate tea, such as or , complementing the beverage's bitterness with its savory warmth in everyday Paraguayan routines.

Chipa So'o and Other Forms

Chipa so'o is a variant of chipa characterized by small balls or oval shapes, typically about 7 cm in diameter, and prepared from a dough incorporating corn flour, corn starch, pork fat, milk, salt, and cheese. This form originated in southern Paraguay and has become particularly popular in the neighboring Misiones province of northeastern Argentina, where it is often enjoyed as a street food or snack. Traditionally stuffed with seasoned ground beef and often eggs, sometimes including additional cheese for variation, enhancing its savory profile. The preparation of chipa so'o follows a similar baking method to standard chipa but requires adjustments for filled varieties, such as extending the time to 30-40 minutes at moderate heat to ensure the interior is fully cooked without over-browning the exterior. Among other notable forms, chipa manduvi stands out for its denser texture, achieved through the inclusion of ground (maní) alongside cassava starch, corn flour, and queso paraguay, resulting in a nuttier, more substantial bite. Chipa guasu, in contrast, incorporates fresh corn kernels for a moister, larger loaf-like structure, combined with onions, cheese, eggs, , and fat, and baked as a single dish rather than individual pieces. Chipa caburé represents a smaller, ball-shaped adaptation enriched with pork fat, often grilled or cooked over an open fire in a style, using flour, cheese, and sometimes additional fats for a crispy exterior and tender interior. These regional adaptations highlight the versatility of chipa, with chipa so'o and its counterparts spreading beyond to border areas in and Brazil.

Cultural Significance

Role in Paraguayan Cuisine

Chipa holds a central place in everyday Paraguayan food culture as a versatile staple, frequently enjoyed as a food, mid-morning , or accompaniment to , the chilled infusion of that is a . Its simple preparation and portability make it ideal for daily consumption across urban and rural settings, often shared in social gatherings or as a quick energy source during work or travel. With serving costs typically under $0.50 based on market prices for small portions or per-kilogram purchases, chipa remains accessible to a wide range of households, reinforcing its role as an economical dietary mainstay. In Paraguay's , which emphasizes corn and -based staples, chipa stands out as a naturally gluten-free option due to its primary ingredient of (almidón de mandioca), offering a chewy, cheese-infused that complements the country's carbohydrate-heavy meals. It frequently pairs with hearty mains like , a dense , or , the traditional barbecue featuring grilled meats, enhancing flavors without overpowering them. This integration highlights chipa's adaptability in both simple home meals and communal feasts, providing sustained energy from its blend of , fats, and proteins. Economically, chipa sustains small-scale producers and bolsters the informal street vendor economy, with family-run operations like Chipa Kalí in Asunción's Mercado 4 producing it artisanally for local markets and sustaining livelihoods for decades. The demand drives cassava starch production, estimated at 40,000 to 45,000 tons in 2024, much of it allocated to chipa manufacturing. Modern adaptations include commercial brands such as Arco Iris and Fontclara, which package varieties like chipa piru for nationwide supermarket distribution, expanding accessibility beyond traditional bakeries.

Traditions and Festivals

Chipa holds a prominent place in Paraguayan religious observances, particularly during and , where it serves as a meatless staple aligning with Catholic traditions. Families traditionally gather on Miércoles Santo to prepare chipa apo, a handmade variant baked in outdoor ovens called tatakuás, which sustains them through the period when cooking is limited and meat is avoided. This practice underscores chipa's role in communal devotion, with its preparation fostering family bonds and spiritual reflection during Semana Santa processions and vigils. The bread's origins trace back to the Jesuit missions in the 17th and 18th centuries, where Guaraní indigenous techniques for cassava processing merged with European dairy and baking methods introduced by the missionaries, creating a fusion that embedded chipa in religious life. This heritage links it to feasts like that of St. John the Baptist on June 24, known as San Juan Ara, where variants such as chipa so'o, chipa guasú, and chipa ku'a—made with fresh corn and cheese—are prepared and shared around bonfires, blending Catholic saint's day celebrations with pre-colonial fire rituals symbolizing purification and harvest gratitude. Since 2015, Paraguay has observed National Chipa Day on the second Friday of August, established by Law No. 5267/2014, which declares chipa the national food and promotes its cultural value through public events. In and other cities, the day features fairs, baking demonstrations, and contests where artisans compete to showcase traditional recipes, drawing crowds to celebrate this emblem of national identity with live music and tastings that highlight regional variations. Beyond religious contexts, chipa symbolizes communal unity at family gatherings, weddings, and rural festivals, where it is baked fresh and distributed as a of and shared heritage. In rural areas like Laureles in Ñeembucú Department, it features prominently in events such as the Fiesta de la Tradición Laureleña, accompanying asados and folk dances that preserve Guaraní customs. During Independence Day celebrations on May 14-15, commemorating the 1811 declaration from Spanish rule, chipa represents enduring Guaraní resilience, often served at patriotic barbecues and public parades to evoke national pride and ancestral roots. Across borders, chipa integrates into festivals in neighboring regions with Guaraní populations, reflecting its shared legacy. In Argentina's Misiones and provinces, it appears in events like the Festival de la Chipa in Garupá and the Encuentro del Chipá Cuerito y Parrilla, where gaucho-style gatherings feature chipa alongside barbecues and , honoring the Litoral's indigenous-European culinary traditions. In Brazil's Guarani communities near the border, such as in , chipa is prepared for cultural festivals like the Festival Guarani de Arte e Cultura, promoting cross-border exchange and Guaraní identity through tastings and performances. Efforts to recognize chipa internationally continue, building on its 2015 designation as Paraguay's ; past diplomatic actions ensured acknowledged its Paraguayan origins amid regional claims.

References

  1. https://www.rediex.gov.py/en/la-chipa-el-pan-sagrado-de-todos-los-paraguayos/
  2. https://www.saveur.com/article/Recipes/Paraguayan-Chipa-Easter-Breakfast-Bread/
  3. https://artsandculture.google.com/story/chipa-mestizo/KQVxeghkJ67K8w?hl=en
  4. https://www.tasteatlas.com/chipa-soo
  5. https://www.tasteatlas.com/chipa-guasu
  6. https://www.fondazioneslowfood.com/en/ark-of-taste-slow-food/chipa-cabure-2/
  7. https://www.spanishdict.com/guide/spanish-words-of-guarani-origin
  8. https://blog.winesofargentina.com/destacadas/recipe-for-chipa/
  9. https://www.saltshaker.net/20200916/qasa-saltshaker-chipa-avati
  10. https://americae.fr/en/papers/make-cassava-bread-introduction-metal-graters-guianas-17century/
  11. https://simonsparaguay.com/chipa-paraguaya-a-traditional-taste-of-paraguay/
  12. https://ancestraleating.org/blogs/south-american-diets/the-foods-eaten-by-the-people-of-paraguay
  13. https://ich.unesco.org/en/RL/traditional-knowledge-and-practices-for-the-making-and-consumption-of-cassava-bread-02118
  14. https://gizmodo.com/evidence-of-10-000-year-old-crops-points-to-the-amazon-1842749202
  15. https://www.tasteatlas.com/chipa
  16. https://www.curiouscuisiniere.com/chipa-4-quesos-paraguayan-4-cheese-bread/
  17. https://delishglobe.com/recipe/argentinian-chipa-cheese-bread/
  18. https://snackstack.net/2022/08/14/the-snack-thats-the-pride-of-paraguay/
  19. https://www.glutenfreealchemist.com/chipa-paraguayan-4-cheese-bread-recipe-gluten-free/
  20. https://www.tasteatlas.com/queso-paraguay
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  24. https://capama.org.py/en/home-eng/
  25. https://www.196flavors.com/paraguay-chipa-argolla/
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  27. https://gastronomica.org/2009/05/04/making-chipas-paraguay/
  28. https://www.cookist.com/chipa-paraguayan-cheese-bread/
  29. https://worldfood.guide/dish/chipa_soo/
  30. https://camilamade.com/paraguayan-chipa-soo/
  31. https://camilamade.com/chipa-soo-sin-huevo/
  32. https://www.instagram.com/p/C4nr5ZKO1Ab/
  33. https://www.curiouscuisiniere.com/chipa-guasu-paraguayan-cornbread-pudding/
  34. https://www.196flavors.com/paraguay-chipa-guazu/
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  36. https://pantanalagency.news/listing/chipa-is-a-tradition-on-the-brazil-paraguay-border/
  37. https://www.inan.gov.py/site/?p=4336
  38. https://www.mspbs.gov.py/portal/23764/dia-nacional-de-la-chipa-alimento-tradicional-del-paraguay.html
  39. https://www.stock.com.py/products/312976-chipa-almidon-stock-xkg.aspx
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  43. https://www.mic.gov.py/fontclara-la-mipymes-que-revoluciona-el-mercado-de-la-chipa-tradicional/
  44. https://discoveringparaguay.com/semana-santa-chipa/
  45. https://www.thefooddictator.com/hirshon-paraguayan-easter-chipas/
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  51. https://www.abc.com.py/nacionales/2025/08/11/eusebio-ayala-celebra-40-anos-de-la-fiesta-nacional-del-chipa-con-multitudinaria-concurrencia/
  52. https://senatur.gov.py/wp-content/uploads/2022/08/plandetur_neembucu.pdf
  53. https://www.abc.com.py/nacionales/2024/08/09/el-chipa-es-el-alimento-nacional-mas-consumido-y-eusebio-ayala-se-caracteriza-por-la-produccion/
  54. https://anguacurari.com.ar/se-realizo-una-nueva-edicion-del-festival-de-la-chipa/
  55. https://corrientes.tur.ar/presentaron-la-cuarta-edicion-del-encuentro-del-chipa-cuerito-y-la-torta-parrilla/
  56. https://g1.globo.com/ms/mato-grosso-do-sul/especial-publicitario/ucp/universidade-central-do-paraguai/noticia/2025/05/13/ucp-de-pedro-juan-caballero-sediara-15o-festival-guarani-de-arte-e-cultura.ghtml
  57. https://www.lanacion.com.py/espectaculo/2019/06/12/cultura-aclara-que-la-chipa-es-patrimonio-inmaterial-del-paraguay/
  58. https://cultura.gov.py/2019/06/unesco-extiende-disculpas-ante-indignacion-paraguaya-por-la-omision-de-la-chipa-como-identidad-paraguaya/
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