Paraguayan cuisine is a blend of indigenous Guarani and Spanish influences, characterized by its use of corn, cassava, and beef. Traditional dishes often include sopa paraguaya, a cornbread-like dish, and chipa, a type of cheese bread. The cuisine is known for hearty stews such as bori bori, a chicken soup with cornmeal dumplings, and vori vori, a similar dish with beef. Grilled meats, or asado, are also popular, reflecting the country's cattle-raising culture. Meals are typically accompanied by yerba mate, a traditional tea, or tereré, its cold version.