The cuisine of Paraguay is the set of dishes and culinary techniques of Paraguay. It has a marked influence of the Guaraní people, in fusion with the Spanish cuisine and other marked influences coming from the immigration received by bordering countries such as Italian cuisine and Portuguese food. The gastronomy product of the syncretism and Hispanic-Guaraní fusion, is of greater weight in the Paraguayan history and considered the mother of the whole region, having Asunción as the starting point of many Spanish expeditions in the Southern Cone. It is worth clarifying that in society Paraguayan, the exchange of knowledge occurred between mestizos, criollos and guaraníes, before and even after the Jesuit missions. In 2017, the Ministry of the National Secretariat of Culture of Paraguay decided:"Declare as 'Intangible Cultural Heritage of Paraguay' the production, handcrafted and traditional production of four typical Paraguayan meals still in force such as vori-vori, locro, Paraguayan soup and jopara (mixed bean and locro) and its recipes, knowledge, practices and knowledge that are passed down from generation to generation and document the material and immaterial elements associated with it (such as corn, in its different varieties) as a cultural manifestation. " Pre-Columbian period There are references dating back to 1567 from a German chronicler and military man Ulrico Schmidl, who published in Baviera his experiences in Paraguay and the Río de la Plata, whose testimonies coincide with other chroniclers on the anthropophagic customs of many Native Americans, involving the Guaraní, Carios, Caribes, Mexicas, Araucanos, Incas, etc. According to chef and gastronomic historian Vidal Domínguez Díaz, the gastronomic wealth of the Carios along with the gastronomic wealth of the Spaniards resulted in Paraguayan food. The most prominent example is the Cario gastronomic technique, in which wild meat on the stake is replaced by beef. The Paraguayan Sunday or festive preference for roast meats stems from the seven cows and a bull that arrived in Asunción. The Guarani had a diet based on wild animals and corn bread, starch with animal fat, but they were totally unaware of the use of milk, beef, cheese and eggs. Although the Guaraní and Carios inhabited a large part of the American soil, the first Spanish-Guaraní syncretism occurred in 1537 with the founding of Asunción when the contact with the Carios, in which a short time later the cattle are introduced into that area. For this reason, Asunción is considered the mother of