Next to the chipa and the sopa paraguaya it is part of the so-called "tyra", a Guarani term for food consumed to accompany the "mate cocido", milk or coffee, or simply an addition to other dishes.

Some revisionist historians 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.

[3][4] 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).

Traditional mbejú require starch, corn flour, pork fat, thin salt, fresh cheese and milk.

The variety called "mbejú avevo" ("inflated cake") uses the same ingredients but with the pork fat, the eggs and the cheese in larger quantities.