The Paraguayan cuisine has a marked influence of the Guarani people, infusion with the Spanish cuisine and other marked influences coming from the immigration received by bordering countries such as Italian cuisine and Portuguese food.
Meat, vegetables, manioc, maize, and fruits are common in Paraguayan cuisine. Barbecuing is both a cooking technique and often a social event, and are known as the Asado. Many dishes are based on corn, milk, cheese and meat, and fish caught in rivers are also eaten. There are about 70 varieties of chipa (cake) in Paraguay. Most chips are made from manioc flour, which is derived from cassava, and cornmeal.