The mate is part of our National identity. It is the most tea-like beverage consumed in our country, according to the statistics: the 88% of the Argentineans consume Yerba Mate (literally, the Mate herb). Likewise, this country is the first consumer and also the main producer.

The Yerba Mate consumption, which scientific name is Ilex Paraguarensis, has ancient origins. It was part of the basic food of the Guarani Indians who called it “caa-mate” (“caa”: means plant or herb, and “mate” derives from the quichua word “matí”: that names the gourd, Lagenaria vulgaris, that is traditionally used to drink the infusion). Moreover, it was introduced to the colonizing Spanish by the primitive Guarani Indians. Its consumption grew and an intense traffic was organized. Then, the Jesuits introduced the herb in their “misiones” but when they were expulsed in 1769, both the plantation and the tradition were lost. More than a hundred years ago, in Paraguay, Federico Neumann, got the growing of yerba mate seeds. In 1903, the first and most important national plantation was made in San Ignacio, Misiones. Some years later, the yerba mate began to spread.

Nowadays, the mate is part of the daily habits of the Argentinean homes. The mate drinkers can choose any number of ways to prepare mate, according to their traditions and the region of the country.

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There are many people who think that to prepare a good mate is an art. First of all, use a medium size mate, cured and just fill with yerba mate up to ¾ of its capacity. Then, cover the gourd mouth with your hand, invert it, shake it and return it to its normal position. You always have to remember that the yerba mate must be lied to one of the side of the gourd. In the emptiest side, pour some water, at the beginning it must be warm to cold water, but never very hot. Let it stand a few seconds so that the dry mate leaves absorb the water. Then, repeat the process. Finally, insert the bombilla’s “mouthpiece” in the humid part. To enjoy the mate, the water must not be more than 80° C. First, “cebar” (pour the water) near the bombilla (metal piece, which has a strainer at its lower end to prevent the minced leaves from reaching the mouth) and then, go straight the center. Never forget that it’s better to wait a minutes between mate and mate.


* Source: Clarin Newspaper

The “asado” is the cooking of different parts of the cow meat over the live coals. The “parrillada” begins with an “empanada”, and then is the turn of the “choripan” (sausage sandwich) and the “morcilla” (blood sausage), to continue with the “achuras” (offal) before the different cuts of the meat appear.

The most frequent method to prepare an “asado” is the grill, where the meats are cooked horizontally; however, the “asado a la cruz” or “al asador” is also traditional. This is an “asado” in which the meats are set out around the live coals in a vertical way supported by a frame which usually has the shape of a cross.
The “asado” is a very antique procedure, used all over the world where appropriate raw material exists. In Argentina, it is usually made with bovine meat, lamb or young goat, “achuras” (offal), “chinchulines” (barbecued tripe), “chorizos” (sausages), “morcilla” (blood sausage), tripe, sweatbreads and kidneys.
The typical seasoning is the “chimichurri”. A spicy cold sauce made of varied ingredients.
The “asado al disco” can be considered as another version, in which the meats are cooked in a plow disk placed over the bonfire.
The grill man is in charge of the “asado”. He is in charge of preparing and managing the bonfire and grill.
Regarding the preparation, the fire is started aside generally. Once you have the live coals, you uniformly distribute them underneath the grill. You wait until the iron gets temperature, and you remove the rest of the grease that may be left from a previous “asado”. Then, you lay the meat over the grill.
The moment to turn over the meat is dictated by the grill man’s experience depending on the meat’s thickness. In addition to this, the height of the grill and the amount of live coals used are also determined by the personal opinion of the grill man.
Regarding the way to cut the meat, the “asado” is practically a synonym of ribs, where the meat is cut perpendicularly to the rib. Usually, the ribs are cut in “tiras de asado” (trips) of 5-8 cm. wide. The “vacio” is another frequent cut from the abdominal region of the animal, which is set over the grill in a whole piece. A good “vacio” is a tender and tasty one.
The “bife de chorizo” steak, the tourist’s favorite, is a meaty portion of 5 cm wide with roasted greasy in one of its sides taken from next to the animal’s ribs.
Finally and once it is cooked, the “asado” is removed from the grill; it is cut in portions and taken hot to the table where it is accompanied with salads and a good red wine.

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