city in the Argentine Northeast. In the binnacles (of travelers like the German Ulrico Schmidl) and in the historical registry of the Vicereine age, it appears in various paragraphs that the Carios-Guaraní (tribe that inhabited the zone of Asuncion) prepared cakes and breads from bases of Cassava, Corn and sweet corn mixed with animal grease, known as mbuyapé (bread in Guaraní). The Cario-Guaraní food was complemented with Criolle food provided to the Spanish from the old continent. To this it is owed the introduction of the cattle in 1556, and after these were obtained, new dishes like: Beef and sheep meat, milk, eggs, cheese, etc. In this way, the foods with ingredients from the Cario-Guaraní food base (corn, Cassava, pumpkin, sweet potato, etc.) the mixed with traded ingredients from the Spanish (Meat, milk, eggs, cheeses, etc.). This union gave way to foods that have been consumed since the Vicereine age until present day. It was in this context where the recipes of the typical foods of Paraguay that have ingredients containing cassava, corn, cheese, milk and cattle originated. Republican period In this period the mestiza kitchen, as its known, is solidified, a product of the fusion of the knowledge and elements of the Guarani with the trades made with the conquistadors, like the updating of utensils and forms of cooking the food. Evolving in the age of the Lopez with the knowledge of the mestiza kitchen and capitalizing on all the country produced, as well as new recipes of fruit and the novelty in the age of Carlos Antonio López and later with Francisco Solano López and Madame Lynch. During this period and in the post-war years, it is noted how they took advantage of their products. Countless recipes have been found where they reuse meets in a variety of formulas. The use of the cassava and the corn when serving the food was very common. From 1537 until 1870, the European immigracion was slow, above all in the independent era due to the late international opening-up during the mandate of Dr. Francia. More recently, during the government of Carlos Antonio López, the countries of the region and of Europe finally recognized the independence of Paraguay, similar to France and Argentina. The European political migration comes into play after the Paraguayan War, a phenomenon that transformed and makes up the current society of Paraguay. In this way, the gastronomy begins