It is inexpensive and often sold from streetside stands and on buses by vendors carrying a large basket with the warm chipa wrapped in a cloth.

point out that, during the colonial era, the German traveler Ulrich Schmidl was already talking about the recipe for that kind of starchy bread made by the Cario-Guarani people (a native tribe who used to live in Asunción).

Towns such as Tobatí, Atyrá, Altos, Areguá, Ypané, Guarambaré, Itá and Yaguarón are living examples of how Paraguayan culture developed outside and far from the mercantile influence of the Jesuits.

[5][6] The root cuisine of the Cario-Guarani consisted of hunting, fishing, grain crops, cooking techniques and methods, as well as the utensils they made.

The first antecedents of Spanish and Cario-Guaraní syncretism took place at the time of the foundation of Asunción and surroundings, where the Franciscan reductions of Altos, Atyrá, Guarambaré, Itá, etc.

This province, dependent on the Viceroyalty of Peru, covered the regions of Paraguay, Argentina, Uruguay, and parts of Bolivia, Brazil and Chile (between 1604 and 1617).

In the logs (of travelers such as Ulrich Schmidl) and in the historical records of the colonial era, it appears in several paragraphs that the Cario-Guarani (a tribe that inhabited the Asunción area) prepared cakes and breads based on cassava, corn, and sweet corn mixed with animal fat, known as "mbujapé" ("bread" in Guarani language).

Over the centuries, the name "chipa" has been applied to the different side dishes that evolved with the Cario-Guaraní and Spanish transculturation, added to modern Paraguayan cuisine.