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Le consultamos al historiador y chef paraguayo Vidal Domínguez Díaz, propietario del restaurante Kamambu tembi’u Paraguay y autor del libro Orígenes de la gastronomía paraguaya, cómo surgió el tema del jopara y por qué se come en todo el Paraguay, especialmente el 1 de octubre. Nos explicó que hay dos versiones sobre su origen, nos dio dos recetas tradicionales y una novedad: la tortilla de jopara.
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