Paraguayan cooking is built on corn, cassava, cheese and beef, which is good news for a galley: most of it is made to be eaten warm rather than hot, and nothing falls apart in a tray. Our private jet menu for Asunción borrows from that table, and the inflight menu leans on dishes that survive a re-plate. Local specialities here are ordinary things done properly: sopa paraguaya, a dense corn and cheese bread that is a cake in name only; chipa, the cassava and cheese ring; mbejú, the starch griddle bread.
Private jet food in Asunción can lean on the grill without ever lighting one on board. Beef is cut and cooked on the ground, packed sliced and sauced apart, then re-plated by the crew. Alongside it, mandioca stays boiled and sealed, and soyo, the thick beef and pork soup, only travels when the passenger asks for it. The Central Department produces fruit and dairy that suit a cold plate, and we use them as local specialities rather than decoration, so the inflight menu reads as Paraguayan without asking the crew to cook.
Anyone who has flown into SGAS in January knows the cabin heat arrives before the passengers do. Our private jet menu for Asunción therefore keeps dairy and shellfish short on the cold side and moves weight to cooked, sealed items that hold their texture. River fish such as surubí is the regional protein worth ordering. Local specialities like chipa guasu, a baked corn and cheese dish, and fresh tropical fruit from the Central Department round out an inflight menu that tastes of the place without a single raw risk in the drawer.
