Best time to visit

The best time to visit Paraguay is during the cooler, dry season from May to September. During these months, the weather is more comfortable with lower humidity and temperatures, making it ideal for exploring the country’s natural and cultural attractions. The wet season, from October to April, brings higher temperatures and increased rainfall, particularly from December to March. While the rain can make travel more challenging, the landscape is lush and green during this time. This season is also less crowded with tourists, which can provide a more authentic and peaceful experience. Overall, visiting during the dry season offers the most favorable conditions for enjoying Paraguay’s diverse landscapes, vibrant culture, and outdoor activities.

What to expect

Language: Paraguay is a bilingual nation with two official languages: Spanish and Guaraní. Spanish is widely spoken in urban areas and used for government and business. Guaraní is prevalent in rural areas and is deeply integrated into the cultural identity of Paraguayans. Both languages are taught in schools, and many Paraguayans are fluent in both.

Currency: The official currency of Paraguay is the Paraguayan Guaraní (PYG).

Safety: Paraguay is generally safe for tourists, but like any destination, it’s important to exercise caution. Petty crime, such as pickpocketing and bag snatching, can occur, especially in crowded areas and on public transportation. It’s advisable to avoid displaying valuables and to be cautious at night. Staying informed about local conditions and following travel advisories is recommended. In rural areas, the risk of crime is lower, but visitors should still remain vigilant.

Cuisine: Paraguayan cuisine is a blend of indigenous Guaraní and Spanish influences, known for its hearty and flavorful dishes. Some popular foods include: Sopa Paraguaya: Despite its name, this is a cornbread made with cornmeal, cheese, onions, and sometimes meat. Chipa: A type of cheese bread made from cornmeal or cassava flour, often enjoyed as a snack or breakfast. Mbejú: A traditional pancake made from cassava flour and cheese, often served with breakfast. Tereré: A cold herbal tea made from yerba mate, traditionally served in a guampa (a container made from a hollowed-out gourd) with a metal straw, often shared among friends and family.