{"id":2415,"date":"2011-10-28T11:33:17","date_gmt":"2011-10-28T14:33:17","guid":{"rendered":"http:\/\/www.patagonia-argentina.com\/?p=2415"},"modified":"2011-10-28T11:33:43","modified_gmt":"2011-10-28T14:33:43","slug":"comer-en-cataratas-del-iguazu","status":"publish","type":"post","link":"https:\/\/www.patagonia-argentina.com\/en\/eating-in-iguazu-falls\/","title":{"rendered":"What to eat in Iguaz\u00fa Falls?"},"content":{"rendered":"

<\/p>\n

There is a large variety of food to enjoy in Iguaz\u00fa Falls area.\u00a0Learn about the\u00a0dishes that\u00a0you must try!<\/em><\/h2>\n

<\/strong>This is not only the meeting point of three countries, but also a destination for large amounts of\u00a0immigration from northern Europe<\/strong>\u00a0(popularly called \u201cthe Russians\u201d). But the most typical plates are:<\/p>\n

Mbey\u00fa<\/strong>, a traditional food of the\u00a0Guaran\u00ed Indians<\/strong>, a fried dough patty of mandioca with milk or water, salt and cheese.<\/p>\n

The chipa<\/strong>, or\u00a0Paraguayan cake<\/strong>, is made with starch, milk, cheese, lard, eggs and salt.<\/p>\n

Paraguayan soup\u00a0<\/strong>doesn\u2019t actually resemble soup, it is a type of oven baked bread, made of white corn flour, onions and cheese.<\/p>\n

The galeto<\/strong>\u00a0are large cuts of meet roasted on a sword over a flame, and is popularon the Brazilian side<\/strong>\u00a0of the border.<\/p>\n

The rapadura<\/strong>\u00a0is a desert made of sugar cane syrup.<\/p>\n

And a good option for a hot day is\u00a0terer\u00e9<\/strong>, which is iced mate.<\/p>","protected":false},"excerpt":{"rendered":"

There is a large variety of food to enjoy in Iguaz\u00fa Falls area.\u00a0Learn about the\u00a0dishes that\u00a0you must try! This is not only the meeting point of three countries, but also a destination for large amounts of\u00a0immigration from northern Europe\u00a0(popularly called \u201cthe Russians\u201d). But the most typical plates are: Mbey\u00fa, a traditional food of the\u00a0Guaran\u00ed Indians,… Read on<\/a><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_editorskit_title_hidden":false,"_editorskit_reading_time":0,"_editorskit_is_block_options_detached":false,"_editorskit_block_options_position":"{}","footnotes":""},"categories":[17],"tags":[50],"class_list":{"0":"post-2415","1":"post","2":"type-post","3":"status-publish","4":"format-standard","6":"category-iguazu","7":"tag-enhomecat"},"acf":[],"_links":{"self":[{"href":"https:\/\/www.patagonia-argentina.com\/en\/wp-json\/wp\/v2\/posts\/2415","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.patagonia-argentina.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.patagonia-argentina.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.patagonia-argentina.com\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.patagonia-argentina.com\/en\/wp-json\/wp\/v2\/comments?post=2415"}],"version-history":[{"count":3,"href":"https:\/\/www.patagonia-argentina.com\/en\/wp-json\/wp\/v2\/posts\/2415\/revisions"}],"predecessor-version":[{"id":2525,"href":"https:\/\/www.patagonia-argentina.com\/en\/wp-json\/wp\/v2\/posts\/2415\/revisions\/2525"}],"wp:attachment":[{"href":"https:\/\/www.patagonia-argentina.com\/en\/wp-json\/wp\/v2\/media?parent=2415"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.patagonia-argentina.com\/en\/wp-json\/wp\/v2\/categories?post=2415"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.patagonia-argentina.com\/en\/wp-json\/wp\/v2\/tags?post=2415"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}