Cocina Arréllaga
One Paraguayan dish a week, free, by email
One dish, every Friday
Each Friday I write about one dish from my own kitchen: what it is, how to make it, and how my family makes it.
In every letter
The dish, and where it began How to make it, step by step How my family makes it
From past letters
Chipa
Cheese rolls from a recipe made since the 18th century; I add more anise than my mother did, and bake them small.
Sopa paraguaya
A corn cake from a cuisine born of Spanish and Guaraní cooking; I still bake mine in my grandmother's tin.
Mbeju
A starch cake with roots among the Indigenous people around Asunción; I make mine thin and crisp at the edges.
Isolina Arréllaga
Home cook, Asunción
I learned these dishes at my grandmother's table. Now I cook one each week and write down how.
Before you subscribe
How often will it arrive?
Once a week, every Friday. Each letter is about one dish.
Does it cost anything?
No. Every letter is free.
Can I reply to a letter?
Yes. Replies reach me, and I answer the cooking ones.
Is there a dish you'd like me to write about? Email is the best way to reach me.