A bitter, earthy herbal infusion of dried yerba mate leaves sipped through a metal bombilla from a shared gourd, refilled with hot water dozens of times in an unbroken social ritual.
Nutrition & Info
Equipment Needed
Presentation Guide
Instructions
-
1
Fill the mate gourd two-thirds full with yerba mate.
-
2
Tilt the gourd to one side so the yerba forms a slope. Rest it at an angle.
-
3
Pour a small amount of cool water into the empty side to moisten the base. Wait 30 seconds.
-
4
Insert the bombilla into the moistened side, pressing it to the bottom.
-
5
Pour hot water (70-80C) slowly into the space near the bombilla. Do not wet all the yerba.
-
6
Sip through the bombilla. Refill with hot water from thermos and pass to the next person.
Did You Know?
Uruguayans consume more mate per capita than any other country — it is common to see people walking through Montevideo streets carrying a thermos under one arm and a mate gourd in hand.
Chef's Notes
Equipment Tips
- mate gourd (calabaza)
- bombilla (metal straw)
- thermos
Garnishing
none
Accompaniments
The Story Behind Mate
Mate was first consumed by the indigenous Guarani people of the region long before European contact. Spanish colonists adopted the drink, and it became central to Uruguayan identity. Uruguay is the world's highest per-capita consumer of yerba mate. The ritual of sharing mate — always passing to the left, never saying thank you unless you are done — is a core social bond in Uruguayan culture.
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