Chipa Mestizo

Learn how to make the cheese and cassava bread street food favorite popular in Argentina's Misiones province.

By Google Arts & Culture

Allie Lazar

All across the streets of Misiones, a province in northeastern Argentina which is surrounded by Paraguay to the northwest and Brazil to the north, east, and south, vendors, called chiperos, can be seen holding large baskets wrapped in cloth where they sell chipá, a bread made from yucca and cheese.

Chipa Ingredients (2020-10-26) by Laura Macías, Ramiro Solís, and Allie Lazar

The cheese bread can be compared to Bolivia’s cuñapé and Brazil’s pão de queijo. There are many different varieties of chipa, over 70 types, and they come in all different shapes and sizes, but most are made from yucca, cheese, milk, and eggs. Chipa caburé is cooked like a kebab over an open fire while the chipa so'ó is stuffed and baked. Chipa mestizo blends the tapioca flour with cornmeal. 

Ramiro Solis (2020-10-26) by Laura Macías, Ramiro Solís, and Allie Lazar

When Ramiro Solís moved from Apóstoles, Misiones to Buenos Aires, not many Porteños (people of Buenos Aires) knew about the food from his province. There, the cuisine has a strong Guaraní influence, an indigenous people from South America. So, he began making his own version of food from his land, especially the beloved street food, chipa.

“Long before Spanish colonization, the Guaraní people were already preparing a version of chipá, cooked over banana leaves. But over the years the recipe changed and adapted once cheese and milk were readily available.” - Ramiro Solís

Chipa Baked (2020-10-26) by Laura Macías, Ramiro Solís, and Allie Lazar

“When you make chipa at home it’s something the whole family makes together," Ramiro explains. "It’s a festive food, it’s what you would eat on religious holidays, or at a wedding or birth. But you can also eat it every day, for breakfast or as a snack.”

Chipa liquids (2020-10-26) by Laura Macías, Ramiro Solís, and Allie Lazar

Step One: Mix liquids

There are many different techniques when making chipa. Ramiro says although many people first start with the dry ingredients, he likes to start with the liquids, first mixing the butter, eggs and milk.

Chipa Add Dry (2020-10-26) by Laura Macías, Ramiro Solís, and Allie Lazar

Step Two: Add dry ingredients

In a separate bowl, Ramiro mixes the dry ingredients: manioc starch, salt, cornmeal, and baking powder. He slowly begins to combine one-third of the dry ingredients into the wet ingredients, mixing it with his hands. 

ChipaMixing (2020-10-26) by Laura Macías, Ramiro Solís, and Allie Lazar

Ramiro mixes all the ingredients with his hand until they are incorporated together. 

Chipa - Add Cheeses (2020-10-26) by Laura Macías, Ramiro Solís, and Allie Lazar

Step Three: Add cheese

Ramiro adds the cheese. He recommends adding a hard and semi-hard cheese, which will give the bread the right consistency. 

Chipa Add Cheese (2020-10-26) by Laura Macías, Ramiro Solís, and Allie Lazar

Ramiro adds the rest of the dry ingredients and mixes well with his hand. 

Chipa mixing (2020-10-26) by Laura Macías, Ramiro Solís, and Allie Lazar

Step Four: Mix with hands

"It's important not to knead the dough, instead you need to mix it with your hands."

Chipa texture (2020-10-26) by Laura Macías, Ramiro Solís, and Allie Lazar

The dough’s texture should be malleable and able to shape in different forms.  

Chipa Balls (2020-10-26) by Laura Macías, Ramiro Solís, and Allie Lazar

Step Five: Shape the dough

Ramiro shapes the dough and places it on a greased baking sheet. Chipa can come in many shapes. It can be round with a hole in the middle, which is generally sold on the streets, or in tiny bun-like bread form which is made at home or sold in bakeries.

ChipaShapes (2020-10-26) by Laura Macías, Ramiro Solís, and Allie Lazar

Ramiro explains that in Misiones, in the jungle, they respect the land, so it’s common to see chipa in the shape of different animals, like yacaré, which is in the crocodile family.

Chipa Hornode Barro (2020-10-26) by Laura Macías, Ramiro Solís, and Allie Lazar

Step 6: Bake

Ramiro bakes the chipa in an horno de barro, a clay oven, until it is golden brown. When using a regular oven, it should be baked at 180-200°C for 15 to 20 minutes.

Chipa Cheesy (2020-10-26) by Laura Macías, Ramiro Solís, and Allie Lazar

Step 7: Eat!

Chipa is always best when eaten hot out of the oven. The best part is pulling the warm bread open and watching the cheese stretch. Ramiro’s company, Chipeando Ando, delivers premade chipa for clients to bake at home. 

The Recipe
By Ramiro Solís, Chipeando Ando

½ kg manioc starch or tapioca flour
100 g softened butter
3 eggs
150 g milk
10 g salt
1 teaspoon baking powder
1 teaspoon cornmeal
200 g semi-hard cheese, grated
200 g hard cheese, grated

Credits: All media
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