San Juan Bautista, Paraguay. The Batiburrillo is a stew prepared mainly based on beef and porc bits whose creation is attributed to Basque Sebastian Sasiain Zubillaga and his wife Brigida Zubia Erostarbe who came to Paraguay in 1926. Preserved by their descendants and converted over the years into a culinary icon in the Department of Misiones, and especially in its capital, San Juan Bautista, the Batiburrillo is currently the main attraction at one of the most important gastronomic festivals in the region.
(EuskalKultura.eus remembers the origins of the Batiburrillo in this article published in 2012)
The 19th edition of the Batiburrillo Festival took place last January 25-26 in San Juan Bautista, and was attended by a large audience as well as 60 contestants who competed in the various modes of batiburrillo, siriki (drink based on sugar cane, also created by Sasiain), and chorizo. The jury was led by Silvia Sasiain, granddaughter of the dish’s creator, who also did an exhibition “dressed in an apron with the colors of the Ikurriña,” according to the local daily Ultima Hora.
As a tribute to the “Basque immigrant,” and due to the success of the festival, the city of San Juan Bautista hopes to patent the batiburrillo as a dish that originated in San Juan registering it with the Ministry of Industry and Commerce.
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