Rural Fair · Fried Flour Dough
Reviro
Photo: Horacio Cambeiro / Wikimedia Commons · CC BY-SA 3.0
It's built from almost nothing, just flour, water, salt and fat, which is why it became a mainstay of the tareferos, the seasonal workers who harvest yerba mate leaves in Misiones.
A dough of flour, water, salt, and fat is fried in a pan and broken up as it cooks into golden, crumbly lumps, closer to a scrambled pancake than a flatbread. It's eaten for breakfast with mate cocido or coffee, sometimes with cheese, and turns up at rural fairs and roadside stands across Misiones.
Why it's made this way: Reviro comes from the Guaraní and Paraguayan cooking shared across the border, and it became a staple for rural workers in Misiones, including those on the yerba mate plantations.
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