Main

Arroz carreteiro

Mixed rice dish with meat and vegetables

Main

Arroz com pequi

Rice cooked with pequi fruit

Main

Chica doida

Casserole with corn, sausage, cheese

Main

Espetinho

Espetada (also known as espetinho, especially in brazil) is the portuguese term used for the technique of cooking food on skewers, and for the dishes prepared that way. espetada is a traditional dish in portuguese cuisine. in portugal, espetadas can be prepared with different types of meat, as well as squid or fish, with monkfish being commonly used. the most common are beef or pork, or a mixture of the two. more recently, turkey or chicken is used. often pieces of bell pepper, onion, and chouriço are placed between the meat pieces. espatada is usually accompanied by white rice or potatoes, and salad. in madeira, beef on bay laurel skewers is a typical dish, with origins in the strait of câmara de lobos. the meat, after being cut into cubes and before being grilled, is seasoned with salt, pepper, garlic and bay leaf. it is then cooked over hot coals or wood chips. bolo do caco is usually eaten with it, or milho frito, fried squares or triangles of firmly set polenta, to soak up the juices of the meat.the dish can be served on a skewer which hangs from a hook on a stand for presentation.

Drink

Tereré

Tereré (of guaraní origin) is an infusion of yerba mate (botanical name ilex paraguariensis) prepared with cold water, a lot of ice and pohá ñaná (medicinal herbs), and in a slightly larger vessel. this infusion has its roots in pre-columbian america, which established itself as traditional during the time of governorate of paraguay. the guaraní people call this infusion ka'ay, where ka'a means herb and y means water. there's also a variant made with juice, called "juice tereré" or "russian tereré", depending on the region. on december 17 2020, unesco declared the tereré of paraguay as an intangible cultural heritage, which includes the drink (tereré) and its preparation methods with medicinal herbs (pohá ñaná). it is similar to mate —a drink also based on yerba mate—, but with the difference that tereré is consumed cold, preferably in the warmer areas of the southern cone. it is traditional from paraguay, where it's considered a cultural icon. in recent decades it has become popular in some areas of southern brazil, in eastern bolivia and in argentina (countries where the tereré of juice is more popular than the tereré of water). both refreshing or medicinal herbs are often added, such as pererina, cocú, mint, sarsaparille, horsetail family, burrito, agrial or wax begonia, batatilla, verbena, spikesedges, ajenjo, slender dayflower, escobilla, lemon balm, saffron crocus, ginger, taropé, perdudilla blanca and others. currently, in paraguay exist various franchises that sell flavored ice based on medicinal-refreshing weeds/fruits for consumption in the tereré.the tereré was declared the official drink of paraguay and also the cultural heritage of the nation. every last saturday of february the "national tereré day" is celebrated. by resolution 219/2019, the national secretariat of culture declared the traditional practices and knowledge of the tereré in the culture of the pohã ñana as the national intangible cultural heritage. on the other hand, the city of itakyry is the permanent headquarters of the "festival of tereré" since 1998.