Sopa paraguaya or similar recipe

I love the "cheese bread" that accompanies the roasted meats at Argentinean restaurants. I'm trying to find a recipe for the home cook, but the closest I've come is sopa paraguaya.

Anyone have a recipe and/or the correct name of the dish?
I've done a preliminary google search, but I'm looking for a recipe from a person who has made the dish.

The cheese bread of which you speak is not Argentine, as far as I know, it's Brazilian pao de queijo. They sell ready made mixes at the Brazilian (Brazil Legal, Pepe's) and "Latin American" stores (El Mercado, La Unica).

Here's the recipe.

http://www.cookbrazil.com/pao_de_queijo.htm

Hmm. The only place I've had the cheese rolls is Fogo de Chao. I like them, but what I am referring to is more of a corn bread recipe. At the library I have found in The Art of South American Cookery by Waldo two recipes that appear to seem closer to the product I am seeking.

They are Sopa de Maiz and Pan de Maiz. English translation in the book is reading "pudding", however you cut it in squares to serve with meat or fish.

I'm trying one of them tonite to see if it is close to what I want.

Food Nut wrote:Hmm. The only place I've had the cheese rolls is Fogo de Chao.

Fogo de Chao is Brasilian, not Argentine. The dough for paõ de queijo is made with tapioca flour. Here is a recipe from the restaurant chain itself:
http://www.recipelink.com/mf/14/21610

Antonius

Antonius wrote:

Food Nut wrote:Hmm. The only place I've had the cheese rolls is Fogo de Chao.

Fogo de Chao is Brasilian, not Argentine. The dough for paõ de queijo is made with tapioca flour. Here is a recipe from the restaurant chain itself:
http://www.recipelink.com/mf/14/21610

Antonius

Never said Fogo was Argentine. I am not looking to replicate the rolls from Fogo de Chao. Actually, the "bread" I am seeking I've had at Las Tablas which I see now is Colombian.

Food Nut wrote:
Never said Fogo was Argentine.

Not in so many words, but you asked about "cheese bread" in connexion with roasted meats at Argentinian restaurants, which led more than one person in LTH-land to wonder the same thing -- whether you were talking about Brasilian roasted meats and paõ de queijo. The misunderstanding arose from what you wrote.

In any event, it turns out the country in question seems actually to be Columbia. If that is the case, I assume then that you're talking about arepas de queso, which are indeed made with corn. Try Maria Kijac's book for a recipe; she has one, I believe.

That was a little confusing, given that the gaucho food of Argentine steak places has more the connection to pao de queijo (from the part of So. Brazil that shares the Pampas and gaucho culture), which literally means 'cheese bread' and is, indeed, bread.

As Antonius said, you probably were served the ubiquitous arepa con queso at La Tablas.

If you enjoyed that, you might also try Salvadoran pupusas de queso, or Equadoran/Peruvian torta de choclo con queso, which you will find is more like the corn pudding of Urugay and less like the arepas of Colombia and Venezuela.

Towards the sweetest end of the spectrum of such things is quesadilla Guatemalteca, which is a damn fine dessert and has nothing to do w/ Mexican quesadillas except for cheese.

Not surprisingly, my grocery leads remain largely the same. La Unica has everything you will need, from mixes, to frozen, ready to heat, to fresh from the kitchen arepas.

Any of the Colombian. Venezuelan, Salvadoran, Peruvian, or Ecuadoran establishments discussed herein should have their version of the staple corn cake.