to their consistency they can be exposed to the direct heat of a wood or charcoal fire, logically at high temperatures, without burning. As for the denomination, this food is called "chipá caburé" in Misiones, in the northeast of Corrientes and in the Province of Formosa. In turn, in Paraguay it is usually called "chipa asador". The preparation of the chipa mbocá is so well known in that region that Osvaldo Sosa Cordero immortalized its name, mentioning it in his chamamé “Camba cuá”. Chipa pirú or chipita: it is a small sponge-cake donut no more than two centimeters in diameter, enormously crisp (therein lies the secret of its flavor) and that is used fundamentally to accompany breakfasts and snacks. Popularly, a phrase that is heard frequently when talking about the "chipa pirú" is that "you can't stop eating them". Pirú means skinny, fine, thin or skinny and that, in this meaning for the donut, is translated as "dry". The piru chipa is the thin and dry chipa, characteristics that define the variety and make it unique in the chipa family. Chipa so'o: it is a mass of cassava starch filled with seasoned meat. It has a beef filling, which is why so'o means "meat" in Guarani, hence the name "chipa so'o". For its elaboration, buns the size of a large cookie are formed and hollowed out with the thumb, in order to introduce the filling of meat and chopped egg, so that in its final form it acquires the shape of a cake of approximately 7 centimeters diameter. Chipa guasu: it is a corn cake cooked in the oven. Guazú is the Guarani word for 'big', so it means 'the big chipa'. It is made with fresh corn, egg, water, salt, milk, fat (butter or oil), fresh cheese or Paraguayan cheese. It is one of the usual dishes during Lent and Easter as it does not contain meat. Its preparation can be salty or slightly sweet, or with a meat filling. Its name is due to the conjunction of two words. "Chipa" generically designates a set of different types of cakes that have corn or cassava starch as a preparation base and that are part of the so-called "tyra", a Guarani term that is used to designate any food that is consumed to accompany the mate cocido, milk or coffee. While "guazú" means 'big', from which it is inferred that