Argentina's national drink, an herbal infusion of dried yerba mate leaves sipped through a metal straw from a shared gourd. More than a beverage, it is a social ritual and cultural identity marker.
Nutrition & Info
Equipment Needed
Instructions
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1
Fill the mate gourd about two-thirds full with yerba mate. Cover the opening with your palm and turn the gourd upside down, shaking gently to bring the fine powder to the top.
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2
Tilt the gourd at a forty-five degree angle so the yerba forms a slope with a small well on one side. Pour a small amount of lukewarm water into the well and let it absorb for one minute.
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3
Insert the bombilla into the wet side of the yerba, pushing it gently to the bottom. Do not move the bombilla once placed.
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4
Pour hot water at seventy to eighty degrees Celsius into the well, filling to just below the top of the yerba. Never pour boiling water as it burns the yerba and makes it bitter.
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5
Sip from the bombilla until you hear air. Refill with hot water and pass the gourd to the next person. The cebador continues refilling and passing until the yerba loses flavor, which is called lavado.
Did You Know?
In Argentina, offering mate to someone is a sign of friendship and trust. The cebador (person who prepares and serves mate) always drinks the first bitter pour themselves before passing the gourd to guests.
Chef's Notes
Equipment Tips
- mate gourd (calabaza)
- bombilla (metal straw with filter)
- thermos
The Story Behind Mate
Mate drinking was practiced by the Guarani people of northeastern Argentina and Paraguay long before European contact. Spanish Jesuit missionaries recognized its value and commercialized its production in the 17th century. By the 18th century, mate had spread across all of Argentina, becoming the defining daily ritual of gaucho life on the pampas. Today Argentina is the world's largest consumer of yerba mate, with an estimated ninety percent of households drinking it daily. UNESCO recognized mate culture as Intangible Cultural Heritage.
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