Dishes you can't miss
Locro norteño
Stew made of white or yellow corn, cooked with chorizo, chunks of meat, and tripe seasoned with vegetables.
Sopa paraguaya
Typical bread made with cheese, perfect to accompany the "asados".
Empanadas
Traditional patties prepared with fine dough and yeast which can also be filled with cheese or meat.
Chipá
Type of bread made made with corn or cassava, milk, eggs, and salt.
Dulce de mamón
Typical sweet which is prepared with green or ripe papaya and sugar.
Typical food of Puerto Iguazu, Argentina
A feast of flavors and colors that are expressed in an exquisite fusion of cultures, where dishes based on freshwater fish and typical regional ingredients predominate.
Its cuisine is as diverse as its traditions, among the most typical dishes of the region we can mention "pescados del río", freshwater fish as dorado, patí, pacu, surubí, that is served with a sauce of mushrooms or dried fruits; and manguruyú, which is prepared grilled, baked or breaded, also accompanied with delicate sauces of roquefort cheese, mustard and wine. "Sopa Paraguaya," which means "Paraguayan soup," is paradoxically not liquid, but a kind of bread based on cheese that is enoyed as accompaniment for roasts. Other specialties include the Argentine roast, patties, fried cakes, and “locro norteno,” a delicious stew based on white or yellow corn that is cooked with chorizo, chunks of meat and guts, and seasoned with vegetables. “Chipá” is a type of bread based on corn or cassava, milk, eggs, and salt. “Chipacoo” is a variation of the Chipá to which a small portion of meat is added. “Mbeyú” is a delicious crepe prepared with cassava; it is also known as "guacamota" in other regions, with lard and stuffed with “cocido negro” (prepared on with yerba mate and sugar) or with paraguay cheese.
Given the influence of the three countries, it is very common to find beverages as the traditional "Brazilian caipirinha," prepared with cachaza liquor (sugar cane rum); "Mate," which is prepared with a herb of the same name; and "Tereré," made with yerba mate, which unlike Argentina, it is prepared with very cold water or soft drinks.
You can also try the exquisite sweets prepared with woods and regional fruits, such as "Yacaratiá," edible wood preserved in syrup and used to prepare other sweets as cookies and biscuits as "pindó" and "araticú". Another regional dessert is "dulce de mamón," made with green or ripe papaya and sugar, which can also include clove, orange peel, or lemon leaves.
Puerto Iguazu offers a variety of restaurants where you can enjoy delicious regional dishes. An excellent option is El Quincho del Tío Querido, which offers an extensive selection of meat cuts; Fortin Cataratas, which you will delight you with a selection of typical dishes, including the famous Argentine barbecue; and La Rueda restaurant, with more than three decades of experience, offering delicious dishes based on freshwater river as well as meat cuts and pasta.
