corn, and sweet corn mixed with animal fat, known as "mbujapé" ("bread" in Guarani language). The Cario-Guarani diet was complemented with European foods that the Spaniards brought from the old continent. This was due to the introduction of cattle in 1556 in Asunción, so thanks to these animals the new ingredients were finally obtained such as beef, milk, eggs, cheese, etc. In this way, the meals derived from the Cario-Guarani gastronomic base (corn, cassava, pumpkin, sweet potato, etc.) were finally mixed with the ingredients brought by the Spaniards (meat, milk, cheese, eggs, etc.). This union gave rise to foods that have been consumed from the colonial era to the present. In this context, the recipe for typical Paraguayan dishes actually originated, which has cassava, corn, sweet corn, Paraguay cheese, milk and beef as their base ingredients. Variants Over the centuries, the name "chipa" has been applied to the different side dishes that evolved with the Cario-Guaraní and Spanish transculturation, added to modern Paraguayan cuisine. Currently, there are about 70 registered varieties and according to the book "Food and Paraguayan religiosity: Chipa, sacred bread", where a great diversity of chipas is studied and cataloged, there are: Chipa aramirõ: the traditional starch chipa, which receives the term “chipa” in a generic and abbreviated way. It is the best known variety and the ingredients it contains are cassava starch, semi-hard cheese or Paraguay cheese, pork fat, margarine or lard, anise liquor or anise grains. Chipa mestiza: it is the second most widespread variety in Paraguay. Its name is due to the mixture of corn flour with cassava starch. Instant chipa or Quick chipa: it contains most of the traditional ingredients of the aramiró chipa, quickly prepared, with about 30 minutes of preparation. It consists of blending the ingredients evenly and gradually to cook it for 10 minutes at 200 °C. Chipa four cheeses: the starchy chipa dough is filled with different cheeses: Mozzarella, Catupiry, Paraguay Cheese and sandwich cheese. Chipa chutita: the mass of the mestizo chipa is complemented with cornstarch and baking powder. It has as a filling the traditional "chorizo misionero", grated cheese, parked Paraguay cheese, onion, red peppers and other seasonings. Chipa asador, caburé or mbocá: it is cooked with the heat of embers and around a stick, so it does not have a spongy internal part. They have an elongated shape and a fine and hollow texture, and due