Chipá Day: A recipe for homemade versions and four authorial creations, from meat fillings to waffle style

August 14 marks Chipá Day, a celebration originating in Paraguay where the cheesy cassava bread is a cornerstone of the national cuisine. Declared a National Food in 2014, chipá's preparation methods are recognized as intangible cultural heritage.

Traditionally made with cassava starch and cheese, chipá is passed down through generations and is a daily staple. Its popularity has spread across the region, inspiring diverse recipes and presentations.

In Buenos Aires, restaurants are putting their own spin on the classic. Barragán café offers a traditional 100-gram chipá with a blend of sardo, pategrás, and mozzarella. They also serve a version topped with a mild tajín spice mix and a "chipá waffle" accompanied by a fried egg, guacamole, and a spicy chili sauce.

Darwin Pan & Café focuses on a classic recipe, using equal parts gouda and parmesan cheese for an intense flavor. Their chipá is larger than usual, emphasizing the rich cheese and butter profile, best enjoyed fresh from the oven with coffee. They shared their recipe, which requires four hours of cold resting before baking.

Villegas Resto in Puerto Madero presents a chipá filled with braised beef and a spicy chimichurri dip, merging the traditional cheese flavor with Argentine barbecue influences.