all the popular Paraguayan cuisine was consolidated as a small family industry after the War of Paraguay against Triple Alliance (Argentina, Brazil, and Uruguay, 1864 and 1870) This was very blunt in caloric content because of the situation of the country after the war made food scarce, for which reason the entire Paraguayan cuisine has high protein content in response to the fact that daily meals were limited. Further reading "Tembi'u Paraguay" Josefina Velilla Aquinas "Karu Reka - Paraguayan culinary anthropology," Margarita Miro Ibars. References External links Villarrica International Special Reports Paraguayan cuisine Cassava dishes