Paraguayan chef sparks debate with seafood vori vori

Chef Rubén Cardus has sparked a social media debate in Paraguay by introducing a seafood-based variation of the traditional dish vori vori, which he calls ‘vori vori de mar’.

The recipe replaces the customary meat with 500 grams of seafood and utilizes a seafood broth. While maintaining the core elements of the dish—cornmeal dumplings and Paraguayan cheese—the preparation includes a base of vegetables such as bell pepper, onion, tomato, carrot, and squash.

The proposal has divided public opinion. Some users have praised the creativity and the evolution of gourmet Paraguayan cuisine, while others have criticized the modification of a national staple, defending traditional recipes. The viral reaction highlights the ongoing tension between culinary innovation and the preservation of gastronomic traditions.