How to make Chipá

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Chipá is the cheese bread of the northeast, made with mandioca starch so it pulls and squeaks. It is eaten warm, by the dozen, with mate in the afternoon.

Chipá hails from the northeastern regions of Argentina, where it is a beloved companion to the afternoon ritual of sipping mate. This cheese bread, crafted from mandioca starch, is traditionally enjoyed warm by the dozen. Its presence is a staple on tables where friends and family gather, often nestled in a cloth-lined basket beside a steaming thermos of mate, ready to be shared and savored. The hallmark of chipá is its delightful texture, a combination of pull and squeak that is both satisfying and playful. The rich, cheesy aroma is irresistible, with a tender crumb that gives way to a slightly chewy interior. The balance of salty cheese and the subtle tang of tapioca starch creates a flavor that is comforting and familiar, making each bite a perfect complement to the herbal notes of mate.