Today I prepared a tasty de luxe reviro, a staple that came from poverty days

 l woke up today to find out that I had nothing to eat. I normally keep some tapioca (the manioc flour) which I use to make either tapioca or beiju (mandioc or cassava bread). After checking my food supply I found there on the cor
ner a pakage of wheat flour which immediately sent me the message: bye bye hunger. 

I got the manioc flour and decided to make a "reviro" a fantastic food tracing back its existence to Jesuit Missions time and revived during the hierba mate (erva mate) exploration period. Give and take we are talking about 400 years. 

I put two hands full of wheat flour in a small pot. Threw in one egg. Mixed it with flour, salt and added some milk until it reached the consistency to go to the frying pan. This is the de luxe version. Since it is a staple that orginated from the wisdom of poverty, my previous reviros were made with just wheat, water and salt and sometimes I forgot the salt. I share the photo of this beautiful reviro I am talking about.

P.S.: I do think that some classy hotels should bring reviro to the guests even if some chef might come up with some idea to make it not addapt but interesting to international audiences.   

Reviro is popular mainy in Paraguay but also made in Southern Brazil, part of Mato Grosso do Sul State and in at laest two provinces of Argentina: Misiones and Corrientes. In Puerto Iguazu gateway to  Iguazu (Iguassu) Falls there is a Revirso Festival and Contest with hundreds of participants. My suggestion ask your hotel or travel agent to bring some reviro for guests to taste.   

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