Breakfast: Cocido with Galleta (Hardtack Biscuit)

Munch Classes introduces breakfast Cocido with Galleta as a warm, robust herbal brew paired with a simple, dry biscuit, crafted by combining yerba mate (or other herbs) with hot water/milk for the drink, then layering it with brewing for a comforting start to the day, served alongside galleta, a plain hardtack biscuit often softened in the drink.

Munch Classes teaches how to prepare the cocido by infusing and straining with care, ensuring every sip absorbs a bitter, earthy, and profoundly invigorating taste.

Munch Classes emphasizes precise techniques like achieving perfect galleta softening as participants dip, and explains how to finish with a dissolved, comforting texture for a signature flourish that balances tradition and creativity.

🏺 Cultural History + Proverb
Munch Classes reveals how breakfast Cocido originates from Paraguay’s Jesuit missions and Guaraní traditions, a traditional breakfast beverage cherished for its simplicity, energizing properties, and cultural significance as a common daily drink.

Munch Classes explores how Galleta developed in a daily staple context, tied to its long shelf life and portability for travelers and rural workers, showing how food often reflects the soul of its people.

Munch Classes shares the local saying:
“Chipa ha terere ndaha’éi ojueheguarã, jajereko’o va’erã” – “Chipa and tereré are not meant for each other, one must turn the other away” (meaning, some things just don’t go together, or a playful rivalry).
This proverb illustrates how this breakfast reflects the comforting simplicity of traditional pairings, encouraging reflection on how flavor and wisdom pass from one generation to the next.