About Paraguay

Paraguay, landlocked country in south-central South America. Paraguay has a more-homogeneous population than most other countries in South America; most Paraguayans are of European and Guaraní ancestry. The Guaraní culture is strongly represented through folk art and festivals, and Guaraní was designated an official language of Paraguay in the country’s 1992 constitution. Paraguayans are intensely nationalistic and are proud to converse in Guaraní, which acts as a strong marker of their identity.

Climate

The climate is subtropical in most of the country. Masses of humid air blanket the country in the summers, and the winters are subject to cold southern winds. Summer temperatures, between October and March, generally range from 75 to 100 °F (24 to 38 °C). Winter temperatures usually range from 60 to 75 °F (16 to 24 °C), although extremes in the 30s and 100s °F (about −1 and 40 °C) are not uncommon.

Culture, Traditions & Cusine

The main characteristic of Paraguayan culture is its fusion of both the Guaraní and Spanish traditions. Folklore, the arts, and literature reflect this dual origin. The country’s outstanding handicraft is the production of ñandutí lace, which is thought to represent a combination of 16th-century needle lace-making techniques from Europe with Guaraní traditions.

Paraguayans social life tends to revolve around the family. They like to spend their weekends together going out with friends as a group: playing sports, having picnics, going to parties or movies, taking walks, or hanging out in parks. Dancing is a big part of Paraguay culture. 

Paraguayan cuisine reflects traditional Guaraní cooking styles. Beef dishes and freshwater river fish are popular. Other typical foods are soups, often with meat, and various breads, especially chipa, which is flavoured with cheese and egg. Corn (maize) is a staple ingredient in many dishes. See some of the dishes of Paraguayan cuisine here!
Yerba mate, the local herbal tea, is consumed year-round—chilled in summer, hot in winter. A common pastime is drinking tereré from a shared gourd or from a hollowed cow’s horn, or guampa, which often is beautifully carved.