asado paraguay

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image of Asado - Traditional South American Recipe | 196 flavors

Asado - Traditional South American Recipe | 196 flavors

May 13, 2018 · Asado Paraguayo. An asado is a traditional barbecue that is popular in Paraguay, Argentina, Chile and Uruguay, which consists of beef, sausages, and other meats that are …An asado is a traditional barbecue that is popular in Paraguay, Argentina, Chile and Uruguay, which consists of beef, sausages, and other meats that are slow cooked on a grill, called a parrilla..

On Independence Day, which falls on May 14th and May 15th, thousands of Paraguayans huddle around outdoor pits, ovens and grills to slowly cook themselves meaty, patriotic dishes. An asado is about as red, white and blue as Paraguayan cuisine gets, and for true carnivores, the only real question is how to save room for seconds.

What is the difference between a BBQ and an asado?
American barbecue has its origins in the 1800s, when poor farmers would capture semi-feral pigs as food was scarce. No one is really sure where the term barbecue originated. The conventional wisdom is that the Spanish, upon landing in the Caribbean, used the word barbacoa to refer to the natives’ method of slow-cooking meat over a wooden platform. By the 19th century, the culinary technique was well established in the American South, and because pigs were prevalent in the region, pork became the primary meat at barbecues though beef and chicken both hold sway.

Barbecue allowed an abundance of food to be cooked at once and quickly became the go-to menu item for large gatherings like church festivals and neighborhood picnics. Barbecue varies by region, with the four main styles named after their place of origin: Memphis, Tennessee; North Carolina; Kansas City; and Texas.

Let’s first get one thing straight: merely throwing meat on a grill is not barbecue — at least not in the traditional sense. While novices may believe that anything covered in KC Masterpiece counts as barbecue, the real thing is cooked over indirect heat — usually a wood fire — for a really long time (sometimes for as many as 18 hours). The resulting flavor is a combination of smoke, meat juices, fat and whatever spices or rub have been added.

The asado is an event, a ritual, a ceremony. You can’t just whip out the small, round, metallic BBQ and turn on the gas like one would on the only day of sunshine like in Minnesota. You don’t just chuck a slab of meat onto a parilla (grill) and eat it trapped between two soggy bread buns (soggy from the snow that is. I was joking, there are no days of sunshine in Minnesota).

The asado takes hours. Long, frustratingly delicious-smelling hours of waiting. This wait, however is more than worthwhile. Moreover, along with the Sunday gathering of friends and family, the trip to the butchers, the divine flavors and heavenly textures, we have come to understand that it is precisely this period of preparation that turns the meat grilling into a quasi-religious ritual.

The preparation, accompanied by a glass, or two – maybe more, of beer, takes as long as the cooking. There is always a designated meat griller called the asador who prepares the embers, taking them from a pile in the corner of the grill, aligning them neatly in multiple rows on the stone once the fire’s burned out to regulate the meat’s cooking temperature.

Asado techniques and the social event of having or attending a barbecue in Argentina, Chile, Paraguay and Uruguay, where it is very popular, usually consists of beef, sausages (embutidos), and sometimes other meats (offal), which are cooked on a grill or an open fire.

Generally, in more elaborate versions, the embutidos and meats are accompanied by red wine and salads. In more formal events and restaurants, food is prepared by a person who is the assigned asador or parrillero. In informal and relaxed settings, this is customarily done in a collective manner by volunteers.

Huge herds of wild cattle roamed much of the pampa until the mid-nineteenth century. Inhabitants of the Rio de la Plata, especially the equestrian gaucho, developed a fondness for beef. The meat, often a side of ribs, is skewered on a metal frame and is roasted by placing it next to a slow-burning fire. Gauchos favored cooking asado with the wood of the quebracho tree because it smokes very little. Asado, accompanied by mate tea, formed the basis of the gaucho diet; this technique is still used today. In Brazil, the cooking style is known as churrasco.

Asado is much more than a meal. In Paraguay, and in a number of other South American countries, it is a culinary cultural event, and could even be considered an epitome of Argentine culture.

Paraguay, as well as Argentina is one of the biggest consumers of asado. On weekends, and especially on Sundays, Paraguayans eat roasts, on holidays, on birthdays, when there is a “game” (football) and sometimes even for no reason, the asado is the main protagonist of their gatherings.

Biggest BBQ/asado Guinness World Record set by Paraguay
More than 30,000 people grilled their way into history on October 26th, 2008 to devour 61,600 pounds (28,000 kilos) of meat over the course of 6 hours to create the world’s largest barbecue in the Mariano Roque Alonso Township located on the outskirts of Asuncion.

To set a Guinness World Record, the entire bovine had to be eaten in less than 8 hours. Bloated participants made short work of the feat in record time, consuming an average of more than 2 pounds per person. Now if that is not a heck of an asado, then I am not sure what is!

Volunteer barbecue masters built fires covering a massive area 197 feet (60 meters) wide by 328 feet (100 meters) long, about the size of a football field. Known locally as todo bicho que camina va al asador, the event name translates into English as “Every critter walking goes to the barbecue”.

There is no Paraguayan neighborhood where every Sunday you do not “smell” that typical smell of roasting meat. This is their ritual that begins with the purchase of meat accompanied by soft drinks and some beer or wine, chorizos of various kinds, the salad, the mandioca (cassava), the sopa paraguaya, the chipa guasu and the coal. While preparing the fire and meat is almost essential to a good asado, the “grill” is equally important and can be made from bricks or homemade gadgets and the famous drums (parrilla) to a modern quincho at the back of the house.

When the cooking fire is made with wood, this is called con lena. Wood fires are usually used in the countryside, and lend a smoked flavor to the meat. This kind of asado is called asado criollo, a term that indicates a more rustic, traditional style of event. On the other hand, in the city, wood is not as easily obtained, and it is more common to use charcoal to light the fire in the parilla. This is called parilla al carbon.

While the never ending battle for barbecue supremacy will continue to rage, the history of the barbecue is as diverse as the traditions themselves, moving through a path that began in the Caribbean and evolving to Paraguay and Argentina with asado.

This recipe is validated by our expert in Paraguayan cuisine, Chef Miguel Figueredo. Miguel is the chef of the popular restaurant El Bolsi in Asuncion.

Asado – Tembi'u Paraguay

Sep 22, 2013 · Nuestra gran producción vacuna hace que los paraguayos seamos muy carnívoros y ya sea a la parrilla, a la estaca, al horno o a la olla, el asado no falta en nuestras mesas algún día a la semana. En el año 2008, Paraguay ingresó al Guinness récords con el mayor consumo de asado al aire libre.Tembi'u Paraguay es el blog de recetas tipicas paraguayas mas completo de la red. Encontra las recetas y el paso a paso con fotos y tips..

Paraguay, asi como Argentina es uno de los mayores consumidores de asado, tanto es asi que en el exterior se asocia rapidamente a los hermanos vecinos (argentinos) con el asado. Nuestra gran produccion vacuna hace que los paraguayos seamos muy carnivoros y ya sea a la parrilla, a la estaca, al horno o a la olla, el asado no falta en nuestras mesas algun dia a la semana.

En el ano 2008, Paraguay ingreso al Guinness records con el mayor consumo de asado al aire libre.

Los fines de semana, y en especial los domingos los paraguayos comemos asado, en visperas y dias de feriado, en los cumpleanos, cuando hay «partido» (futbol) y aveces aun sin ningun motivo, el asado es el gran protagonista de nuestras reuniones.

A parte de la carne, el chorizo y la mandioca, la sopa o el chipa guazu, tambien son componentes de nuestro menu asadero.


No hay barrio paraguayo en donde cada domingo no «huelas» ese tipico olor de la carne asandose. Hay casi un ritual en torno al «asadacho» que comienza con la compra de la carne, (vaca, pollo, cerdo) a la que acompana gaseosas y alguna cervecita o vino, los chorizos de diversas clases, (viena, butifarra, morcilla, besito, picante, etc), la ensalada, la mandioca, el carbon.

Mientras preparamos el fuego y la carne es casi indispensable acompanarnos de un buen terere con abundante poha ro’ysa, (previo terere rupa, claro) bajo la sombra de un arbol o quiza un sofisticado «quincho» el lugar suele ser lo de menos.

La «parrilla» puede ser desde ladrillos y una parrilla, pasando por artilugios caseros y los famosos «tambores -parrilla» hasta un moderno quincho al fondo de la casa.

La «picada»: Es tradicion que el chorizo casi no llegue al plato de la comida principal, a medida que se va cocinando nuestro asado, los choricitos van haciendo la previa, la famosa picada de chorizo y mandioca nos van haciendo el py’a joko (atajando el hambre), o bien sirve para dar de comer a los mas pequenos de la casa en una mesa auxiliar.

Estos rituales tan nuestros quizas lo hagas cada domingo, compartiendo en familia o con amigos, pero no es hasta cuando vives en un apartamento o un piso compartido en el exterior cuando te das cuenta y extranas esos pequenos «placeres» que vivimos solamente en nuestro pais.

image of Asado a la Parrilla Paraguayo - Todo lo que Necesitas ...

Asado a la Parrilla Paraguayo - Todo lo que Necesitas ...

El asado a la parrilla es un plato representativo de la gastronomia paraguaya, ingresa y enterate como es y como se prepara..

El asado a la parrilla es un plato representativo de la gastronomia paraguaya y argentina; sin embargo, cada pais tiene su modo y tecnicas para prepararlo. Se trata de un corte vacuno que se cocina a la parrilla, y por lo general, se acompana con sopa paraguaya, mandioca o chipa guazu. Aprende con nosotros las diversas tecnicas para que te salga a la perfeccion. ¡Entra!

¿Como se prepara el asado a la parrilla?

Por lo general, el asado a la parrilla se suele preparar con varios cortes de carne, los cuales se acostumbran a sazonar solo con sal, aunque algunas personas le anaden un poco de pimienta. La maceracion se hace en seco justo antes de colocar las piezas en la parrilla.

Para llevar a cabo su coccion, se prepara el fuego. Una vez caliente, se ponen las piezas mas grandes de primero y de ultimo lo mas pequenas, siempre debe ser de esa manera para que todos los cortes queden en su punto justo. Se dejan cocinar a fuego lento hasta que se pongan bien doradas. Luego se voltean y se deja cocinar por el otro lado.

En caso que se desee menos jugosa la pieza, se puede dejar cocinar un poco mas. Lo que se acostumbra es dar vuelta y vuelta (cinco minutos por cada lado) justo antes de servir, anadiendo un poco mas de brasas para avivar el fuego y dar, lo que llaman los expertos, un shock termico.

Este proceso es todo un ritual. Por lo general, como la coccion lleva varias horas se presta para que el asador y los acompanantes compartan y conversen durante este periodo, eso si, siempre de la mano de una rica cerveza, una copa de vino o una bebida gaseosa para los que no toman alcohol.

La costumbre indica que el asado a la parrilla se sirve en una tabla de madera o un brasero parrillero. Previamente se pica la carne en trozos pequenos para que sea facil su consumo.

¿Como se calcula la cantidad de asado?

Otra cosa a tener en cuenta al momento de comprar la carne es verificar si se esta comprando la cantidad suficiente para todos los comensales. Los expertos indican que debemos calcular entre 500 y 600 gramos por persona; no obstante para el calculo final, es mejor comprar un poco de mas.

En caso te tener varios cortes de carnes y achuras esos 500 o 600 gramos se deben calcular entre todos.

¿Como debe ser el fuego?

En cuestion al fuego, algunos lo realizan con lena, otros eligen como unica opcion el carbon para acelerar los tiempos de coccion.

Cuando el fuego se prepara con lena el asado se llama “asado criollo”. Por lo general se llevan a cabo en el campo y le dan un sabor ahumado a la carne. Y cuando se prepara con carbon se llama “parrilla al carbon” y es mas comun en la ciudad.

No obstante, lo mas importante es que el fuego debe prenderse en forma directa, sin utilizar ningun tipo de aditivo o ningun tipo de combustible. Una buena manera es utilizando un poco de papel de diario, algunas lenas o aceite de cocina usado y listo.

Una vez se encienda el fuego y se hayan formado las brasas, pero que ya no hagan humo y esten bien encendidas, se debe armar un colchon fino y extendido debajo de la parrilla. Esto permitira que los hierros se calienten bien.

No obstante, antes de disponer la carne, se recomienda limpiar la parrilla muy bien con tapas de limon o un cepillo para retirar los restos que hayan quedado de asados anteriores. Con respecto a este paso, algunas personas les gustan pasar un trozo de grasa del asado para lubricar los hierros y asi evitar que la carne se pegue.

Ahora bien, cada corte tiene distintos tiempos de coccion. Si se realiza con varios cortes, el fuego debe ser tranquilo y constante y su coccion se debe hacer alrededor de unas 3 horas aproximadamente.

Receta asado a la parrilla

El asado a la parrilla es el plato ideal para pasar tiempo de calidad con nuestros amigos y familiares, bien sea, viendo un partido de futbol, un cumpleanos o simplemente en una reunion casual. Mira el paso a paso y preparalo hoy.

Cocina: Paraguaya
Raciones: 4 personas
Calorias: 120 kcal x 100 gr.
Preparacion: 20 min
Coccion: 3 h aprox.
Total: 3 h y 20 min

Ingredientes Preparacion ¿Con que se acompana el asado a la parrilla?

Para acompanar el asado a la parrilla solo basta con preparar una rica sopa paraguaya, sancochar mandioca o realizar un delicioso chipa guazu.

En relacion a la bebida, se suele acompanar con un rico vino tinto o una cerveza bien helada y para los que no ingieren alcohol una refrescante gaseosa.

Como dijimos al principio, una buena entrada al asado puede ser chorizo, morcilla y achuras para ir picando mientras se cocina la carne.

Tips para preparar asado a la parrilla

Cultural Traditions & Environmental Lessons of the ...

Aug 16, 2017 · Asado is much more than a meal. In Paraguay and the other South American countries known worldwide for the quality of their beef, asado is a culinary cultural event. Asado is where you gather family and friends around the roasted meat. When you attend an asado, you cannot just drop in when the meat is already done, sit, and eat it. NEVER..

When you sit in almost any Paraguayan home, bar or restaurant, of any social class, on a Sunday noon, you can almost unequivocally expect to eat a piece of asado. That is, a piece of meat slowly cooked in a special type of grill called a parrilla, heated by firewood or more often, carbon (charcoal). This exceptionally popular dish is common to Paraguay, Argentina, Chile and Uruguay. Paraphrasing Allie Lazar, an American food blogger living in Argentina: in Paraguay, where there’s fire, there’s a dismembered cow slowly grilling over hot coals. Or an asado going on. The term even extends to social occasions, as in any of these countries when you say “I have an asado,” it does not necessarily mean you have a piece of meat in your pocket. It just alludes to the fact you are going someplace to eat an asado.

Asado is much more than a meal. In Paraguay and the other South American countries known worldwide for the quality of their beef, asado is a culinary cultural event. Asado is where you gather family and friends around the roasted meat. When you attend an asado, you cannot just drop in when the meat is already done, sit, and eat it. NEVER. You have to arrive at least two hours in advance, so that you can see the raw meat being seasoned, then carefully placed in the parrilla with the chorizos (sausages) while the fire is being lit, and watch as the meal grills slowly to its perfection. In the meantime, you connect with the rest of the guests, usually drinking beers or wine (depending on the season), playing some table games, sports, or just chatting.

The culture of asado can go from a simple grilled steak to a parade of side dishes that are usual suspects when you are preparing this meal. Sausages (chorizo parrillero and morcilla, a blood sausage); the offal or internal organs, also called menudencias (the molleja or sweetbreads is the queen here); Russian salad (a potato salad with mayonnaise, peas and carrots, all mixed up); or a simpler ensalada mixta (made from lettuce, tomato, and onion); sopa Paraguaya (a spongy cake made with corn flour, cheese and milk or whey); mandioca (yuca or manioc); and chipa guazu (a cake made with corn grains) are some typical foods accompanying asado.

The origins of this culture probably go back to ancient times when, for cowboys, the open fire was the only cooking option and meat the only dependable source of food. The Spanish brought to Paraguay the first seven cows and a bull in the mid-14th century. It is believed that, by the time of the War of the Triple Alliance (1864-1870), the country’s cattle herds were something around three million head, being the largest in the Southern Cone. But, as the war devastated the country, the livestock sector was depleted, leaving only 15,000 head. It took more than 40 years to meet local demand again and have some significant beef exports. Throughout the years, beef production and exports fluctuated considerably due to international price movements, weather conditions, government pricing policies, and other factors, but beef was already starting to play a key role in Paraguay’s export pool. In 1987, 75 percent of the slaughter went to the domestic market and the remaining 25 percent to the export market. After a significant decline in exports in 2011 due to the latest foot-and-mouth disease outbreak, production has recovered and the ratio reversed: today about 70 percent of the annual production is exported. And we are talking about a small landlocked, 406,752 square kilometer country with 7 million habitants but with already more than one cattle head per person.

Paraguayans love beef. More specifically, most love to eat beef various times a week, only limited by the occasionally high price of this commodity for the common citizen. Annual consumption is about 39 kilograms per person in Paraguay. That is, in average, 106 grams per person (half a regular steak) per day. But love for beef and the asado is not limited to our country. As a proof, there is a global community of asado lovers that has an official YouTube channel, a fan page on Facebook; Twitter; Instagram, an official gift shop and even an official song! With over 650,000 subscribers and over 67,000,000 video views, this cultural movement is definitively global.

But how did Paraguay become one of the top six beef exporters in the world? The answer has many parts. First, there have been continued and coordinated efforts since 2005 from a public-private partnership between businessmen, government, the Rural Association of Paraguay, meat exporters, universities and scientists who came together to improve product quality and overcome barriers – especially sanitary standards – which previously limited Paraguay’s export performance in international markets. Second, Paraguayan beef production achieved the highest standards of quality and productivity. Improved genetics, a better feeding system, and stronger animal management shortened the breeding and fattening period – the time before cattle is transported to the slaughterhouse – from close to three years to just under two, on average.

Third, it is naturally produced. Paraguayan producers have put in place a standard by which beef produced in Paraguay is certified to be from animals that are: grass-fed; with no added hormones or antibiotics; from a verified source containing no animal by-products; and raised on the open range and never confined. These are probably the factors that make Paraguayan beef so tender, with just the right quantity of fat. Fourth, better infrastructure and control of livestock transport from the field to the slaughterhouses. Today, Paraguay has seventeen modern slaughterhouses for exports, all of which have invested millions of dollars in adjusting their facilities and equipment according to international standards. Finally, the government has played an important role in generating market intelligence and promoting the participation of producers in international food fairs around the globe.

Asado Benitez - Home | Facebook

Asado Benitez, Asunción, Paraguay. 70,694 likes · 147 talking about this · 4,207 were here. El asado tradicional servido con excelencia..

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image of L’Asado, Le Barbecue Argentin. Comment Faire Un Vrai Asado

L’Asado, Le Barbecue Argentin. Comment Faire Un Vrai Asado

Apr 19, 2017 · L’asado d’hier à aujourd’hui. L’Argentine est un pays qui a été colonisé relativement récemment. Les premiers colons ont débarqué avec des vaches et des taureaux qui, abandonnés dans la pampa, se sont très rapidement reproduits à travers les …L’asado est a l’Argentine, ce que le barbecue est aux Etats-Unis. Decouvrez son histoire et sachez comment faire un asado comme un vrai Argentin..

1. Choisir son morceau de viande

Un petit apercu des morceaux de viande que l’on peut retrouver en Argentine

Dans cette liste, notre preference va clairement l’ojo de bife. C’est la viande la plus tendre et la plus savoureuse qu’on puisse deguster lors d’un asado argentin. Le matambre est aussi l’un de nos coups de coeur. C’est un morceau qui n’est pas specialement apprecie en France et pourtant tres commun en Argentine. On a meme deja goute des « matambre » a la pizza. C’est un morceau de viande cuit sur lequel on a ajoute de la sauce tomate et du fromage.  Cecilia n’est pas vraiment fan et le prefere nature.

2. La cuisson

En general, chacun prepare son asado un peu a sa sauce. Les techniques d’allumages different selon chacun et la cuisson des viandes egalement. Ce qui est sur par contre, c’est que ca va durer des heures. Il n’est pas rare de manger a 16h pour un asado de midi et a 23h ou minuit pour un asado en soiree. Mais le temps passe vite quand on papote autour d’un mateou d’une biere 🙂

Pour faire un asado, vous avez besoin d’une parilla (la grille). Elle peut etre fixe ou portable. L’interet d’une parilla portable est que vous pourrez l’emmener en pique-nique. Il faut savoir que beaucoup de parcs ou de zones de loisirs en Argentine disposent d’asado (parfois appeles « fogones »), mais la grille n’est pas toujours presente. Lors des week-ends, les Argentins profitent de ces asados en libre-service, pour se reunir et manger ensemble.

Lorsque vous avez tout le materiel necessaire, du charbon ou encore du petit bois, de la viande et eventuellement de la boisson (vin ou/et biere), vous pouvez commencer.

Pour cela, il faut d’abord allumer le charbon et attendre que les braises soient bien rouges. En attendant, vous pouvez disposer la parilla sur les flammes et en profiter pour la nettoyer si ce n’est pas deja fait. La viande se dispose lorsque toutes les flammes sont eteintes.

Concernant la cuisson de la viande rouge a la parilla, il y a 2 facons traditionnelles de faire :

image of El asado paraguayo impresiona a Latinoamérica - Notas ...

El asado paraguayo impresiona a Latinoamérica - Notas ...

Una comitiva de la Asociación Paraguaya de Asadores viajó al estado mexicano de Puebla para participar de la competición “Asado Latin Fest”. La parrilla paraguaya impresionó al jurado, que ...Una comitiva de la Asociacion Paraguaya de Asadores viajo al estado mexicano de Puebla para participar de la competicion “Asado Latin Fest”. La parrilla paraguaya impresiono al jurado, que otorgo el primer y el tercer lugar a nuestros compatriotas..

Hablamos con el presidente de la Asociacion Paraguaya de Asadores, Jorge Pedrozo, quien nos informo con entusiasmo y orgullo los detalles de la competicion latinoamericana y la victoria paraguaya frente a equipos de diferentes nacionalidades.

“Paraguay B” es el grupo nacional que se alzo con el primer puesto, mientras que “Chanukua”, un equipo mixto entre Costa Rica y Mexico, quedo en segundo lugar, y “Paraguay A” se llevo la medalla de bronce.

Paraguay B estuvo conformado por Eduardo Franco (capitan del equipo), Reinaldo Ozuna, Sindi Crimi, Negro Riveros y Peta Ruger. Entre tanto, los integrantes de Paraguay A fueron Luis Villalba (capitan), Silvia Rizzi, Beto Recalde, Victor Yegros y Jorge Pedrozo, quien a su vez hacia de capitan de la delegacion paraguaya.

El jurado evaluo la suavidad, textura y sabor de los churrascos, que consistian en un costillar de cerdo y otro vacuno. Asimismo, a cada grupo le fue entregada una “proteina sorpresa”, en este caso, fue la carne de conejo, que debia ser asada de la mejor manera posible para obtener un punto extra.

El publico tambien jugo un papel importante. Las personas que concurrieron al Asado Latin Fest en Puebla se acercaban a los grupos y evaluaban el stand, la limpieza, la cordialidad y las respuestas de los integrantes a las preguntas que les hacian mientras las carnes eran emparrilladas.

De esta forma, el equipo “Paraguay B” impuso la jerarquia de la parrilla paraguaya, gracias a que fue la mejor puntuada de la jornada de competencia con 14 grupos de parrilleros de distintos paises de Latinoamerica.

Estos paraguayos se aventuraron a realizar el viaje, costeando personalmente los pasajes y otros gastos, luego de ser invitados al Asado Latin Fest por la Federacion Mexicana de Parrilleros, presidida por Quetzal Linares. La asociacion compatriota tuvo apoyo de diversas marcas, que facilitaron a los asadores uniformes, delantales de cuero y otros insumos.

La Asociacion Paraguaya de Asaderos, a pesar de sus logros, lleva tan solo 4 meses de ser creada, pues fue fundada en diciembre del ano pasado. Sin embargo, eso no es un impedimento para que los integrantes del gremio suenen con fundar la primera escuela de parrilleros de nuestro pais.

La idea es profesionalizar el trabajo con la creacion de la “Escuela Paraguaya de Parrilleros”, segun Pedrozo, ademas de que la asociacion tiene previsto realizar diferentes talleres y cursos a lo largo de este ano.

“Ya no es solamente el asado a la parrilla; ahora se puede hacer un show tremendo durante el trabajo con todo lo nuevo que hay. Desde carne ahumada hasta los asados colgantes”, dijo el presidente del gremio.

Jorge Pedrozo explico que el principal objetivo de la asociacion es “agremiar y enaltecer” a los parrilleros de nuestro pais, cuya labor, en apariencia, parece sencilla, pero en realidad es muy sacrificada.

Los ‘churrasqueros’ en ocasiones deberan estar mas de cinco horas ante el fuego de la parrilla, ademas asar no es solo dejar la carne en las brasas, de acuerdo a las palabras de Pedrozo. “El parrillero ni llegaba a ser cocinero (en Paraguay), lo tenian un poco de menos”, menciono durante la entrevista.

La proxima semana, especificamente el domingo 31 de marzo, se celebrara el Dia del Parrillero Paraguayo. Este festejo no tiene una fecha fija ya que se celebra el ultimo domingo del tercer mes.

La Asociacion Paraguaya de Asadores tiene planeada una gran fiesta bajo el eslogan “Trae tu carne y veni”, para compartir con la familia, amigos y conocidos el proximo domingo a las 10:00 en el complejo Checho’s, situado en el Km. 15 de la Ruta 1, en el barrio Reducto de de San Lorenzo.

La asociacion pondra a disposicion parrillas y una cantina bien surtida para los que se quieran sumar al festejo. La idea es hacer una “gran asadeada”, en la cual cada uno podra traer sus utensilios, carbon y productos carnicos para preparar su propia parrilla, informo Pedrozo.

Asimismo, la entrada sera libre y gratuita. No se venderan adhesiones y se prohibe el ingreso de bebidas al local.

Para formar parte de la Asociacion Paraguaya de Parrilleros, las personas podran acercarse al “Gran Festejo del Parrillero Paraguayo”, mencionado mas arriba. Tambien puede contactarlos en su pagina oficial de Facebook.

Para mayor informacion o solicitar la asociacion, pueden contactar con el secretario del gremio, Gustavo Esteche, al numero telefonico (0981) 380 754.

image of El asado paraguayo es el mejor de la región, según encuesta

El asado paraguayo es el mejor de la región, según encuesta

El asado paraguayo quedó por encima del de Argentina, Brasil y Venezuela. Tras 24 horas de votación en Twitter, propuesta por Montero, Paraguay se quedó con el primer lugar tal y …El asado paraguayo gano la #EncuestadelSiglo y quedo electo como el mejor asado de la region. Lo realizo el presentador de la cadena de noticias CNN, Carlos Montero..

El asado paraguayo quedo por encima del de Argentina, Brasil y Venezuela. Tras 24 horas de votacion en Twitter, propuesta por Montero, Paraguay se quedo con el primer lugar tal y como sucedio con las empanadas.

Unas 10 horas antes del cierre de la votacion Paraguay ya se posiciono en el primer lugar y no cambio de posicion hasta terminar como el asado mas votado. Al finalizar quedo lejos con el 73% de los votos, mientras que Argentina y Venezuela tuvieron 12%, Brasil tan solo obtuvo el 3%.

La encuesta realizada por el comunicador tambien provoco comentarios de internautas que defendian el asado de sus paises, en tanto que otros afirmaron haber probado afuera el mejor plato de este tipo.

En octubre del 2008 Paraguay rompio el record de comer asado al aire libre. Un juez de Guinness confirmo que en aquella ocasion se consumieron 26.145 kilos de carne, unos 5.000 kilos mas que el record marcado en 1996, en los Estados Unidos.

El chef paraguayo Vidal Dominguez habia comentato en comunicacion con ULTIMAHORA.COM que el asado, el mate y el dulce de leche son paraguayos. Explico que Carios y Guaranies, cuando Paraguay estaba bajo dominio espanol, empezaron a consumir carne asada como agasajo.

Pero Paraguay no solo gano la votacion del mejor asado, tambien hizo lo mismo con las mejores empanadas. El propio Montero tambien realizo una encuesta sobre los pastelitos y nuestro pais obtuvo el 47% de aprobacion.

En segundo lugar quedaron las venezolanas con un 43%, dejando por debajo a la de Colombia y Chile, que empataron con un 5%.

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ASADO PARAGUAYO. June 19 at 10:53 AM. Asado mbopi desde São Paulo, Heterei Paraguay. Asado mbopi from São Paulo, @ [100067324487838:2048:Heterei Paraguay] Translated..

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image of Culture of Paraguay - history, people, clothing ...

Culture of Paraguay - history, people, clothing ...

The name "Paraguay" derives from the river that divides the eastern half of the nation from the western Chaco region. The vast majority of the population (95 percent) shares a Paraguayan identity, but several other cultural identities exist. ... La Lucha Por la Tierra en el Paraguay, 1972. Pottthast-Jutkeit, Barbara. "The Ass of a Mare and ...Culture of Paraguay - history, people, clothing, traditions, women, beliefs, food, customs, family No-Sa.


Identification. The name "Paraguay" derives from the river that divides the eastern half of the nation from the western Chaco region. The vast majority of the population (95 percent) shares a Paraguayan identity, but several other cultural identities exist. The indigenous population is composed of seventeen ethnic groups from five linguistic families. Most immigrants have blended into the national population, but several groups have maintained distinct identities and cultures. Those groups include Mennonites, who settled in the western (Chaco) and the northern regions early in the early twentieth century; Japanese, who settled in agricultural colonies primarily during the 1950s and 1960s; and more recent Korean, Lebanese, and ethnic Chinese immigrants, who have settled in the urban centers of Asuncion and Ciudad del Este since the 1970s. In the 1960s and 1970s, large numbers of Brazilian immigrant farmers moved to the eastern frontier region and became the backbone of the soybean export sector. By the 1990s, a second generation of Brazilians had been born and raised in Paraguay, and a few intermarried with the local population. These brasiguayos form a distinct subgroup.

Location and Geography. Paraguay is a land-locked nation of 157,047 square miles (406,752 square kilometers) in South America, surrounded by Brazil, Argentina, and Bolivia. The inhospitable and semiarid Chaco forms the western part of the nation. Flat and infertile, much of it covered by scrub forests, the Chaco contains approximately 61 percent of the national land area but less than 3 percent of the population. In contrast, eastern Paraguay has rolling hills, richer soils, lush semitropical forests, and grassy savannas. The region so impressed early explorers that they called it a "second Eden." Temperatures are high in a humid subtropical climate in the summer months of October to March, while in the winter months of July to September night frosts may occur. Rainfall occurs throughout the year but is usually heaviest between October and April; annual variations can be extreme.

The capital, Asuncion, lies on the Paraguay River at the point dividing eastern and western Paraguay. The city was founded in 1537 by Juan de Salazar y Espinoza, a Spanish explorer who led an expedition upriver from the fort at Buenos Aires. Befriended by the local Guarani, he established the fort of Nuestra Senora de la Asuncion overlooking the bay where Asuncion now stands. The Asuncion cabildo (city council) was established in 1541. Asuncion has dominated national society and politics since that time.

Demography. In 1999 the population was estimated to be 5,222,000. Approximately 95 percent of the population is mestizo. The population has more than tripled since 1950 and is growing 2.5 percent annually, with a total fertility rate of 3.8 children per woman. The growth rate has declined slightly from the period preceding 1975. The population is relatively young; 40 percent is under age 15, and only 5 percent is sixty or older.

Population figures for the ethnic populations are disputed. Estimates place the indigenous population at less than 3 percent of the national population. The largest groups are the Enxet Lengua, Pai-Tavyter, Nivacle (Chulupi), Chiripa, and Mbya. The Japanese settlers and their descendants are estimated to number about eight thousand, and the Mennonites approximately fifteen thousand. There are no reliable estimates for Korean, Chinese, and Brazilian immigrants and their offspring. The 1992 census counted only several thousand Korean and Chinese immigrants, but observers place their numbers between thirty thousand and fifty thousand.


Most observers estimate that between 300,000 and 350,000 Brazilians settled in eastern Paraguay in the 1960s and 1970s.

Linguistic Affiliation. The majority of the people speak an indigenous language, although they do not self-identify ethnically as indigenous. Guarani, a Tupi Guarani language and the language of eastern Paraguay's dominant precolonial indigenous population, is recognized as an official national language along with Spanish. Spanish is the language of business and government, and Guarani is spoken in everyday life. According to the 1992 census, nearly half the population speaks both Guarani and Spanish in the home and 39 percent speaks only Guarani. In rural areas and among the lower social classes, Guarani is the dominant language. Although most schooling is conducted in Spanish, children are required to study Guarani as well. There is considerable lexical borrowing and linguistic code switching in informal conversation.

The use of Guarani Language does not imply indigenous ethnicity; it is the language of the national culture. The form of Guarani spoken in the national culture is somewhat different from that used by indigenous Guarani speakers, and many indigenous people speak non-Guarani languages. Religion, residence, and community affiliation—not language—are the cultural markers of indigenous identity. Historians attribute the prominence of the Guarani language in the national culture to extensive interbreeding between Spanish men and Guarani women from the earliest colonial times.

Symbolism. The most powerful symbols of the national culture are the Guarani language and imagery derived from Paraguay's national history, especially its wars. More than a means of communication, Guarani is a powerful marker of national identity that can be used to assert unity among Paraguayans of disparate social classes and political persuasions, especially in contrast to foreigners. Related images of Paraguay's indigenous heritage that also symbolize the national culture include traditional harp music, certain foods, and crafts.

The national territory and sovereignty and the great sacrifices Paraguayans made historically to defend that territory and sovereignty figure prominently in the national imagery and tradition. The War of the Triple Alliance (1865–1870), in which Paraguay fought against Brazil, Argentina, and Uruguay, continues to haunt the national consciousness and remains a potent national symbol. The Chaco War (1932–1935)also symbolizes the sacrifices Paraguayans have made to defend their homeland. Key battles are commemorated with national holidays. The dominant imagery is that of blood shed to defend the national patrimony.

History and Ethnic Relations

Emergence of the Nation. The origins of the modern population lie in the cultural and biological mixing that occurred in the earliest period of Spanish contact. The Guarani were horticulturists organized in chieftainships based on extended kinship. Although they traced descent patrilineally, they had matrilocal settlement patterns and alliances were formalized through the exchange of women. Few women came with the handful of Spanish explorers who established the fort of Nuestra Senora de la Asuncion in 1537. The Guarani caciques (chiefs) exchanged women to formalize their alliance with the Spanish against the hostile peoples of the Chaco. The Paraguayan people trace their origins to the children of those unions.

National traditions of autonomy and pride also have their origins in the early colonial years. Distant from colonial centers and lacking the mineral wealth of other regions, the colony remained isolated and impoverished. The Spanish landowners and encomenderos (recipients of Colonial grants to the labor and other tribute of specified indigenous groups) sometimes overruled and even overthrew the appointed governor. Colonial politics were tumultuous, with intense rivalry among the early conquerors and between the settlers and their economic rivals, notably the Jesuit missions. Colonists also chafed under the economic dominance of Buenos Aires and taxation of their exports by the Argentinians. The colony faced military threats from hostile indigenous peoples, Brazilian slave hunters, and Portuguese attempts to annex part of the colony. Left to their own devices by the Spanish, the colonists had to defend themselves against those threats by raising citizen militias and arming themselves as best they could, and as a result the colony has been described as the most militarized in Latin America. The colony was so impoverished and isolated that visitors commented on the obsolescence of the colonists' arms. Until the final years of the colonial period, barter was the normal means of exchange and the economy was based largely on subsistence activities. This period thus established the tradition of ethnic mixing, local self-sufficiency based on isolation and poverty, the need to defend life and land against continuous threat, and resentment of economic exploitation by Brazil and Argentina.

These orientations were reinforced by the experiences of the nineteenth century. After Argentinians deposed the Spanish viceroy in 1810, they attempted to extend their control to include the territory of Paraguay. Paraguayans resisted and in 1811 defeated the Argentinian army at the battle of Paraguari. In May of that year, Paraguayans overthrew the last Spanish governor. After several years of political maneuvering, Jose Gaspar Rodriguez de Francia emerged as the leader of the new republic and was elected perpetual dictator by the Popular Congress in 1816. Popular, iron-fisted, and fiercely nationalistic, Francia implemented policies that benefitted ordinary residents while limiting or destroying the power of the Spanish and creole elites, the Catholic Church, the mercantile houses, and the landed estates. Although he was derided by foreign critics and enemies as an isolationist madman who drove his country into poverty, scholars now argue that Francia expanded internal and external trade. However, he permitted trade only under his supervision, guaranteeing that the nation reaped the benefits, and strictly controlled the movements of foreigners in the national territory.

After Francia's death in 1840, the presidency was assumed by Carlos Antonio Lopez and then, in 1862, by Lopez's son, Francisco Solano. In 1864, Francisco Solano Lopez declared war on the powerful Triple Alliance of Brazil, Argentina, and Uruguay. The events that provoked Lopez's declaration of war are debated. Although his motivations were long dismissed as megalomaniacal pretensions, some recent analysts have argued that Lopez was forced into declaring war to preempt Brazilian and Argentinian designs to assume dominion over their smaller neighbors, including Paraguay. This disastrous war resulted in the death of most Paraguayan men and many women and children and destroyed the nation's economy. It also ended Paraguay's brief period of self-determination and relatively egalitarian prosperity. Only the intervention of the U.S. president, Rutherford B. Hayes, in 1878 prevented Argentina from claiming a large part of western Paraguay. Argentina became the middleman for most of Paraguay's international trade, and foreigners acquired vast expanses of the nation's land.

The War of the Triple Alliance left Paraguay a nation largely of small farmers engaged in the production of basic food crops for subsistence and local trade. Ethnically and culturally, the population was homogeneous, with the family serving as the basic socioeconomic unit. Although the small political elite that emerged after the war emulated European styles, the vast majority of the population spoke Guarani and led a subsistence lifestyle based on indigenous and Spanish customs interwoven by the hardships of life on an isolated and impoverished frontier.

National Identity. The national identity derives from these historical antecedents. Although the Guarani language is its most salient symbol, that identity is not based on an actual or mythologized pre-Columbian Guarani past. Instead, it has its origins in the fusion of indigenous and Spanish peoples in colonial times and was shaped by threats to territory and sovereignty from the earliest colonial times. The strong sense of national identity also has been nurtured by the homogeneity of the population throughout the country's modern history.

Ethnic Relations. Despite the alliance of the Guarani and Spanish peoples that gave rise to the nation, Paraguayan relations with indigenous peoples typically have been marked by hostility and exploitation. Spanish colonists faced continual threats from the indigenous groups in the Chaco and repeatedly launched armed campaigns against them. Although the Guarani gave women to the Spanish to cement their alliance, the Spanish took many more women, as well as food and other goods, by force. The Spanish also quickly organized to establish their control over Guarani labor through the encomienda system. While Francia recognized the land claims of some indigenous villages, Paraguayans later appropriated indigenous land through force, fraud, and bureaucratic maneuvers. Indigenous peoples remain at the fringes of the national society.

Relations with Mennonite and Japanese settlers have been limited to occasional bureaucratic and economic transactions. These immigrant enclaves, located primarily in remote rural areas, maintain their own economic, social, and cultural institutions and in most cases have greater economic resources than do the surrounding Paraguayan communities made up primarily of small farmers. Intermarriage is rare and is disapproved. Paraguayans perceive the immigrants as disdaining and rejecting the national culture.

In the 1970s and 1980s, critics charged that the influx of Brazilian immigrants threatened Paraguayan culture and national sovereignty in the eastern frontier region. However, most of those immigrants settled in ethnically homogenous communities, and there was little direct contact between them and the local population. Although there have been some confrontations between Paraguayan and Brazilian farmers over land, most conflicts have involved large tracts of land claimed by absentee owners rather than land farmed by immigrant settlers.

Food and Economy

Food in Daily Life. Corn, mandioca (cassava), and beef form the basic diet. Typical dishes include locro (a corn stew), sopa paraguaya (a rich corn flour and cheese bread), chipa guazu (a cross between sopa paraguaya and a corn souffle), and mbaipy so'o (corn pudding with beef chunks). Mandioca root is commonly served boiled, and its starch is a main ingredient of several traditional foods, including chipa (a dense, baked bread of mandioca starch and cheese) and mbeju (an unleavened fried bread). The main meal of the day is eaten at noon and usually includes corn- or mandioca -based food. A wide variety of tropical and semitropical fruits also are eaten. Drinks made of yerba mate (Paraguayan tea) are ubiquitous. The tea may be drunk hot ( mate ) or cold ( terere ), and medicinal herbs often are added. The leaves also may be toasted and boiled to make a tea that is served at breakfast or for a late afternoon snack.

Food Customs at Ceremonial Occasions. Special family celebrations and social gatherings call for an asado, or barbecue, with beef roasted over open fires and accompanied by boiled mandioca and sopa paraguaya. Chipa traditionally is prepared for the major religious holidays of Christmas and Holy Week. Special meals during these holidays also may include an asado of beef or a pit-roasted pig.

Basic Economy. Paraguay's currency is the guarani, with an exchange rate of approximately 3500 guarancies to one U.S. dollar in 1999. Until recently the economy was primarily rural and agricultural. The majority of the population, peasant farmers, produced subsistence crops as well as cash crops of cotton or tobacco. Approximately 40 percent of the population is still involved in agriculture, and the majority are small farmers who engage to some degree in subsistence production. Agriculture, together with forestry, hunting, and fishing, accounts for 25 percent of the gross national product (GDP) and nearly all exports. Paraguay has few mineral resources, but its rivers have made hydroelectric power generation a major source of revenue. The manufacturing sector is small (15 percent of GDP). The economy also has a very large informal sector composed of thousands of urban street vendors, domestic workers, and microenterprises. An estimated 10 percent of the labor force was unemployed in 1996, and almost half was underemployed. Despite government promises of reform, public sector employment, long a major source of political patronage, has continued to grow, increasing 17 percent from 1989 to 1995.

Although the country is largely self-sufficient in the basic foodstuffs of corn, mandioca, and wheat, it depends on imports for processed foods, other consumer goods, capital goods, and fuels. Although many small farmers continue to rely on their own production for food, they have been drawn into the market economy to purchase processed goods such as soap, cooking oil, clothing, medicine, and other basic consumer items.

Land Tenure and Property. Land distribution is among the most unequal in Latin America. According to the 1991 agricultural census, 77 percent of the agricultural land was owned by barely 1 percent of the population. At the other extreme, small farms of less than 49.4 acres (20 hectares), accounting for over 80 percent of all agricultural holdings, occupied only 6 percent of the agricultural land.

Although the system of land tenure is based on private property, common practice and historical tradition play an important role in shaping notions of land rights. Peasants have long claimed the right to occupy unused public lands for agricultural purposes. Mechanisms for formalizing occupation rights were specified in twentieth century legal codes and the 1967 constitution, which recognized the right of every citizen to a plot of land. The right to own land for investment or speculation is viewed by the majority of the rural population as secondary to the right of peasants to use land for subsistence. While some peasants own clear title to the land they cultivate and some rent or sharecrop, informal occupation of land is widespread.

The private property regimen is complicated by a long history of bureaucratic fraud and ineptitude. During the Stroessner dictatorship (1954–1989), large tracts of land were illegally transferred to Stroessner's relatives and cronies, and some peasant and indigenous communities were violently displaced as powerful military figures took over their lands. Although most land claims have been regularized in central Paraguay, conflict over land continues to be a source of unrest in the eastern and northern frontier regions, where many titles are of questionable origin. Indigenous groups have lost vast expanses of their land and face legal and physical threats as a result of their efforts to gain recognition of their claims.

Commercial Activities. Agriculture and hydroelectric power account for the majority of commercial production. Major agricultural goods produced for sale include grains, oilseeds (soybeans), cotton, sugarcane, tobacco, meat and poultry, mandioca, fruits and vegetables, lumber, eggs, and milk. Large estates and immigrant settlers produce most of the grains, oilseeds, and beef. The Mennonites are known for dairy production. Small farmers produce mandioca, cotton, tobacco, and sugarcane as well as fruits and vegetables for sale on the domestic market. A multitude of microenterprises and artisans produce bricks for construction, clothing, furniture, and other small consumer items.

Because of lax border controls and low tariffs, resale and transshipment of goods account for a significant part of the commercial economy. These activities range from illicit transshipment of cocaine and other drugs from producing countries to the markets of North America and Europe to the resale of clothing, vegetables, and other inexpensive consumer items by individuals who purchase them in Brazil or Argentina and bring them into the country without paying import duties.

Major Industries. Aside from hydroelectric power generation, the major industries are heavily dependent on the agricultural sector. Small industries process flour, beer, cigarettes, soap, shoes, and furniture. There is some oilseed processing, meatpacking, and textile production, but most of the beef, cotton, and soybeans are exported in their raw state rather than being processed domestically.

Trade. No reliable figures on international trade exist because a large part of that trade consists of the reexportation and transshipment of licit and illicit goods. The major recorded exports include soybeans and cotton, meat products, and timber. Half of Paraguay's international trade is with nations in the Southern Cone Common Market (Brazil, Argentina, and Uruguay). Brazil is the most important trade partner, followed by the Netherlands, which imports soybeans for crushing. Unrecorded reexports include a wide variety of goods that range from cigarettes to automobiles, contraband compact discs, and drugs. Paraguay's major imports include machinery, vehicles, spare parts, fuels and lubricants, and alcoholic beverages and tobacco, much of which is reexported. Brazil and

An enclosed yard in Asuncion. The capital is the center of religious and educational institutions, commerce, and industry as well as government.

Argentina provide most of Paraguay's imports, followed by the United States and Japan.

Informal international trade centers on Ciudad del Este, which depends heavily on shopping "tourism." Brazilians and Argentinians travel to Ciudad del Este to take advantage of the low import duties to purchase consumer electronics, office equipment, perfumes, whiskey, cigarettes, and other consumer items. This trade, along with illicit trade through the area, has earned Ciudad del Este notoriety as a smuggler's paradise. Shopping tourism declined in 1997 and subsequent years, because of weakening economic growth in Brazil and Argentina and stricter controls by Brazilian authorities.

Division of Labor. A person's economic position depends primarily on education and social status, with access to many positions in the government bureaucracy and state enterprises and sometimes private enterprises also dependent on a personal connection with politically powerful benefactors. Among the poor and working classes, young children are expected to help assure family survival by assisting in agricultural production or working outside the home. Among small farmers, most agricultural labor is provided by family members. However, peasant farmers still practice a form of cooperative labor known as minga, in which at critical times in the agricultural cycle neighbors or kin work together to prepare or harvest each other's fields.

Political Life

Government. Paraguay is a republic consisting of the city of Asuncion and seventeen additional departments, which are further subdivided into local administrative units known as municipios . The executive branch consists of the president and vice president, who are directly elected to five-year terms, and a council of ministers appointed by the president. The legislative branch is made up of the Senate and the Chamber of Deputies, which also are directly elected for five-year terms. The judiciary, including the Supreme Court, is appointed. In 1991, Paraguay initiated direct election of departmental and municipal executives and councils.

Contemporary political life has been shaped by General Alfredo Stroessner's thirty-five year dictatorship. After assuming power in a military coup in 1954, Stroessner ensured his control by fusing the ruling Colorado Party, government bureaucracies, and the military. Compliance to his personable authoritarian rule was achieved through a combination of brutal repression and patronage. Stroessner assured the allegiance of top military leaders and political cronies through grants of land, lucrative state contracts, and control of profitable smuggling activities. Benefits ranging from government posts to seeds were distributed to Colorado Party supporters, with the patron-client chains extending down to the poorest neighborhoods and rural towns. Although a formal judicial system existed, de facto adjudication was by the law of mbarete (the rule of the strong), in which the more powerful party or the party with the more powerful benefactor prevailed, thus ensuring the dominance of Stroessner's allies.

In February 1989, Stroessner was removed from power in a coup led by General Andres Rodriguez. Although Rodriguez was a longtime Stroessner ally, he carried out his promise to lead the nation to a more democratic government. Freedom of the press, freedom of association, and other basic rights are recognized, and civilian officials have gained office through open elections. However, the Colorado Party remains strongly entrenched, and many of Stroessner's top allies and officials are still in high government and party posts.

Leadership and Political Officials. Paraguay's two major political parties, the Colorados (National Republican Association), and the Liberals (Authentic Radical Liberal Party, have their roots in the period of the Triple Alliance. Affiliation with a political party commonly is based on family and personal ties. Both parties have hierarchical organizations with competing internal factions. In 1993, a new party, the Encuentro Nacional, was formed to challenge the traditional parties. Its strongest support is among younger, more educated urban voters. Several smaller parties also exist. There is little substantive difference among the major parties. Access to leadership positions is through the party hierarchy and personal ties.

Social Problems and Control. Paraguay has a civilian police force responsible for public order and a legal system based on French and Roman law. At the local level, justices of the peace and magistrates are responsible for administrative and criminal proceedings. There are also courts of appeal, the Tribunal of Jurors and Judges of First Instance, and judges of arbitration.

Street crime and violence increased during the 1990s with worsening economic conditions. The police force is widely perceived as corrupt and complicit in some crime. The judiciary has been the least affected among all the branches of government by the post-Stroessner political reforms, and local magistrates and justices of the peace are seen by many people as available for purchase, especially in rural areas. Government corruption at all levels is pervasive and contributes to widespread public cynicism toward politics and government.

Conflict over land intensified dramatically in the 1990s, especially in the north and the eastern border region. While there have been reports of peasant farmers taking up arms, most of the violence has been directed against them. Landowners (whether or not they have legitimate title) have employed private gunmen to defend their claims and have forcibly and illegally evicted occupants and destroyed their homes and crops. In the early 1990s, a number of peasant leaders were assassinated. The government has made no significant moves toward land reform and has acted slowly to resolve conflicting claims.

A muchacho herding cattle into a corral.

Military Activity. Under Stroessner, Paraguay was one of the most heavily militarized nations in the world, with an extremely high ratio of police and military personnel to civilian population. Military personnel enjoyed great benefits and power. Efforts to depoliticize the military since 1989 have been tenuous, and military privileges remain considerable. In April 1996, General Lino Oviedo led an attempted coup against then-president Guillermo Wasmosy. Although most of the military remained loyal to Wasmosy and the coup was unsuccessful, Oviedo later ran for and the won the Colorado Party's nomination for president. His candidacy eventually was nullified and he was imprisoned, but the resultant political uncertainty immobilized the government. Although the military has refrained from intervening directly in recent political affairs, it is never far from the halls of power.

Gender Roles and Statuses

Division of Labor by Gender. Although the dominant conception of gender roles gives responsibility for the domestic sphere to women while men dominate in the public sphere, women have long had a central role in providing for their families and are economically active outside the home. They played a critical role as workers in national reconstruction after the War of the Triple Alliance. They have always played an important role in agriculture, both in subsistence production and in the production of cash crops on small peasant farms. However, the economic contributions of women frequently go unrecognized because their agricultural work, and informal sector work performed within the household, are difficult to distinguish from domestic activities. Recent surveys in urban areas indicate that women constitute at least one-third of the economically active population. Women are employed predominantly in domestic service and sales and as office workers, while men are employed across a wider range of activities. Women also are more heavily involved in the informal sector than are men.

Women assumed more active roles in political parties and government after the fall of the Stroessner dictatorship in 1989, and several women now have high-level positions in political parties, the legislature, and government ministries. However, positions of power are still held overwhelmingly by men. Although men dominate the formal bureaucracy of the Catholic Church, women are important in the practice of folk Catholicism.

The Relative Status of Women and Men. Paraguay is a conservative and male dominated society in which formal rights and privileges in many spheres were until recently denied to women. It was the last Latin American nation to grant women the right to vote (1961). Before the constitutional reforms of 1992, married women could not work outside the home, travel, or dispose of their own property without the consent of their spouses. Husbands had the right to dispose of conjugal property, including property the wife brought to the union, as they saw fit. The 1992 reforms modified those provisions, formally granting women equal rights and interests within the marriage. Women are also disadvantaged economically. A 1990 survey in the Asuncion metropolitan area found that women earned only 56 percent as much as men. The earnings gap was larger for more highly educated and trained workers. Female-headed households are among the poorest in the society.

Marriage, Family, and Kinship

Marriage. Marriages are formed by the choice of the couple and may be church, civil, or consensual unions. According to the 1992 census, 68 percent of women above age nineteen were in unions, of whom 78 percent were married in a church or civil ceremony. Legal divorce is rare, although unions are often unstable, especially among the poor. Although it is a conservative Roman Catholic society, Paraguay has long been characterized by unstable consensual unions and a high illegitimacy rate. Men's extramarital behavior draws little criticism as long as it does not impinge on the family's security, but women's behavior reflects on the family, and women are expected to be faithful if they are in a stable union.

Domestic Unit. Most people live in a nuclear family that consists of a married couple and their unmarried children or a single woman and her children. In 1992, 20 percent of households were

A sub-tropical rainforest in the Mbaracayu Reserve. Only about one-third of Paraguay consists of rainforest; the other two-thirds are semiarid and infertile.

headed by women. Extended households are rare, although relatively well-off urban families may take in the children of poorer rural relatives or those of an unwed female relative. The man holds formal authority within the family and is treated with respect by the children. The woman is responsible for managing the household, caring for the children, maintaining ties with extended kin, and often earning an income outside the home.

Inheritance. Land and other property pass by inheritance to a surviving spouse and then to biological or adopted children. The right to specify an alternative disposition of property is granted to the husband, but his wife may legally contest his decision.

Kin Groups. Family and extended kin are the most important center of loyalty and identity for individuals, and the ideal is an extensive and strong extended kin network. Kin may be called on to provide essential support and assistance in times of need, and the wealthy may mobilize extended kin to support their political ambitions. In addition to kinship ties by marriage and birth, great importance is placed on fictive kin ties established through god-parenthood. Parents select godparents for their children's baptism, confirmation, and marriage. Those godparents have special rights and responsibilities toward their godchildren and are expected to assist in meeting a child's needs if necessary. Children are expected to show their godparents special deference and respect, but ties to the godchild's parents (coparents) may be even more important and extend beyond the death of the godchild. Social equals and extended kin are preferred as godparents, although poorer parents may seek more influential benefactors as godparents for their children.

image of Asado – Latin American Barbecue | Grill Outlet

Asado – Latin American Barbecue | Grill Outlet

Traditionally a specific sequence of courses presented by the cook, something like this: First are the chorizos, with morcillas (black pudding), chinchulines (chitterlings), or mollejas (offal – seems very... Next up might be provoleta, essentially a grilled piece of provlone cheese, drizzled with ....

Asado is a Latin American social practice and technique for cooking cuts of meat.

It is a traditional dish of Argentina, Uruguay, Paraguay, Chile – and Brazil, where it is called churrasco.

The actual event is a social gathering with wine or beer flowing freely.

But there is a degree of ritual surrounding the cooking and presentation of food in a series of courses – not unlike there is with much Mediterranean cuisine.

An Asador mans the BBQ pit – or la parilla (charcoal grill), in which case he is called la parrillero.

Certainly in Argentina, the main star of all the available meat will always be some cut of beef – since they are reputed to produce some of the world’s best. It is cooked long and slow since it is likely to be a big slab!

Alongside there may be various other meats, cuts of pork, baby goat, chicken, sausages of various types – chitterlings or chorizo.

Which Meats to Cook (and in what order).

Traditionally a specific sequence of courses presented by the cook, something like this:

Side Dishes.

Since all that meat is enough to outface many people on its own, the side dishes are, perhaps naturally, pretty simple.

You can serve some or all of the following alongside the series of meat courses:

How to Barbeque Your Asado Meat.

The fuel used is always the local wood which gives the meat a light smoked flavor. The wood is burnt down to the embers before cooking starts.

Meats can be cooked “al asador” or “a la parrilla”. In the first case, a BBQ fire pit , surrounded by asadores – medieval-looking metal crosses that hold chunks of beef, or the entire carcass of say a baby goat splayed open to receive the heat from the fire. (Asado image thanks to rhurtubia via flickr)

With la parrilla, a height-adjustable type of barbecue grill, meat is still cooked mostly long and slow, and traditionally over wood embers which gives better flavor – though in the cities charcoal is common.

asado barbecuing The meat, which should be the best quality you can get, is never marinated, the only preparation maybe to sprinkle with salt before or during cooking.

The heat and distance from the coals are controlled to make sure meat is slow-cooked, usually taking around a couple of hours.

The style of cooking is similar to BBQ pit roasting, except the meat is held to one side of the fire and never above it.

Note that grease from the meat shouldn’t be allowed to fall on the coals and create smoke which would catch fire and adversely flavor the meat – the area directly under the meat is kept clear of coals. Once cooked the food is usually placed in a tray to be immediately served, but it can also be placed on a brasero right on the table to keep the meat warm.

Serve it in something like the order suggested above.

image of The Culture Of Paraguay - WorldAtlas

The Culture Of Paraguay - WorldAtlas

Paraguay has a rich culture that is a blend of Spanish and Amerindian cultures. Learn more about the cuisine, arts, sports, and social norms in Paraguay..

image of asado | Somewhere in Paraguay

asado | Somewhere in Paraguay

Using them up in any self-defeating ways means you’ve lost them forever.”. – Dr. Wayne Dyer. October 18, 2014. Yesterday marked the beginning of my last 30 days in Paraguay. Just a moment ago it seemed I had an entire 27 months ahead of me, like a canvas awaiting its paint or the clay ready for the sculptor.Posts about asado written by Sunflower.

image of Asado - Receta Tradicional Paraguaya | 196 flavors

Asado - Receta Tradicional Paraguaya | 196 flavors

Aug 24, 2018 · El récord Guinness de barbacoa/asado de Paraguay Más de 30.000 personas hicieron historia el 26 de octubre de 2008 al devorar 61.600 libras (28.000 kilos) de carne en el …Un asado es una barbacoa tradicional. Se prepara con carne de res, salchichas y otras carnes que se cocinan lentamente en una parrilla..

image of Asado en Paraguay - Porter

Asado en Paraguay - Porter

Parrilla para Asado Praiana 41x28x25cm. Mor 003003 Ligera, práctica, fácil de montar y transportar, la Parrilla Praiana de Mor es ideal para ser llevada a campamentos o junto a la piscina y asegurar buenos momentos con los amigos.Su estructura está hecha de acero, patas de alambre galvanizado y acab.. 65,000 Gs.Encontra lo que necesitas para preparar y comer un buen asado en Paraguay!. Parrillas, Cuchillos, Tablas de Madera... Envios a todo el Pais..

image of Asado - Un mercado digital de Productos Paraguayos

Asado - Un mercado digital de Productos Paraguayos

Compre todos sus productos favoritos hechos en Paraguay, a los mejores precios y beneficie de una entrega rapida en todo el pais.Compre todos sus productos favoritos hechos en Paraguay, a los mejores precios y beneficie de una entrega rapida en todo el pais..

image of Asado en Paraguay -

Asado en Paraguay -

Asado en Paraguay - FILTRAR. 80 resultados. Últimos Relevancia Más barato a más caro Más caro a más barato Lo más viejo.Publicaciones de asado en Paraguay.

image of Luque Life: Asado (BBQ) the Paraguay Way

Luque Life: Asado (BBQ) the Paraguay Way

Feb 21, 2009 · An 'asado' is a cookout or BBQ, and it is a favorite meal for most Paraguayans. Asados are usually reserved for special occasions like holidays and birthdays. However if one is able they will have an asado more often, like every weekend.There are more head of cattle in Paraguay than there are people. What that translates into is: Paraguayans eat lots of beef! An 'asado' is ....

image of Parrilla para asado en Paraguay -

Parrilla para asado en Paraguay -

Publicaciones de parrilla para asado en ParaguayPublicaciones de parrilla para asado en Paraguay.

Kit De Asado - .:Arai SRL:.

Kit de Asado – KAS 1010. Añadir al presupuesto Kit de Asado – KAS 1011. Añadir al presupuesto Carro Bar – KAS 1013. Añadir al presupuesto Dirección: Luis A. De Herrera c/ Av. Kubitchek. Tel: (021)220-351 / (021)228-806. E-mail: [email protected] INFORMACIÓN ....


asado paraguayo #1 | la costilla perfectaen este primer capitulo de asado paraguayo cocinamos con el negro riveros la mejor costilla del mundo. el nos mostrÓ....

Rescatan a la estrella del asado paraguayo – El Omnivoro

Dec 18, 2021 · No existe una identificación del producto asado paraguayo. En su análisis, Leyzman señala que el asado paraguayo contemporáneo, es la forma en que habitualmente consumimos la carne a la parrilla. Los cortes tradicionales sin más condimentos que la sal y acompañados de embutidos, mandioca, sopa paraguaya, chipa guazú y ensaladas.Gastronomia y buen gusto.

image of Paraguayisches Asado ist das Beste in der Region - Wochenblatt

Paraguayisches Asado ist das Beste in der Region - Wochenblatt

Sep 03, 2017 · Paraguay gewann aber nicht nur die Auszeichnung für das beste Asado sondern auch für die besten Empanadas in der Region. 47% der beteiligten Menschen bei der Umfrage waren davon überzeugt. Auf dem zweiten Platz landete Venezuela mit 43% Zustimmung, dann folgten Kolumbien und Chile mit jeweils 5%. Wochenblatt / Ultima Hora.Asuncion: Paraguay gewann den Wettbewerb #EncuestadelSiglo. Das Asado ist das Beste in der Region. Carlos Montero, Moderator von CNN, stellte die Ergebnisse vor. Paraguay gewann vor den Landern Argentinien, Brasilien und Venezuela. Nach 24 Stunden der Abstimmungen uber Twitter erklarte Montero, dass Paraguay gewonnen habe.… weiter lesen.

image of Asado in Paraguay [OC] (5184x3456) : FoodPorn

Asado in Paraguay [OC] (5184x3456) : FoodPorn

Asado in Paraguay [OC] (5184x3456) Close. 810. Posted by u/[deleted] 3 years ago. Archived. Asado in Paraguay [OC] (5184x3456) 22 comments. share. save. hide. report. 98% Upvoted. This thread is archived. New comments cannot be posted and votes cannot be cast. Sort by: best. View discussions in 2 other communities. level 1 · 3y. Asada? Asado ...816 votes, 22 comments. 4.0m members in the FoodPorn community. Simple, attractive, and visual. Nothing suggestive or inappropriate, this is a safe ….