Mate is Argentina’s most representative infusion, made with yerba mate and hot water, traditionally shared in a round among family and friends.
More than just a drink, mate is a social ritual that accompanies daily Argentine life, from breakfast to long after-meal conversations.
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Argentine Yerba Mate Drink
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 1 round
- Category: Beverage
- Cuisine: Argentine
Ingredients
- 50 g of yerba mate (about 3/4 of the mate gourd’s capacity)
- 1 liter of water (about 4.25 cups)
Instructions
- Fill with yerba, fill the mate gourd with yerba up to about 3/4 of its capacity.
- Mix the yerba, cover the mouth of the gourd with one hand, turn it upside down, and shake it gently a few times to even out the yerba.
- Settle the yerba, turn the gourd back upright and tilt it slightly to form a hollow on one side.
- Hydrate the yerba, pour a little cool or lukewarm water into the hollow, letting the yerba soak without wetting it entirely.
- Insert the straw, place the metal straw (bombilla) into the moist hollow, being careful not to move it afterward.
- Heat the water, heat the rest of the water without letting it boil, keeping it between 70°C and 80°C (158-176°F).
- Pour the mate, slowly pour the hot water over the same spot where the straw is, without filling it all the way.
- Share, drink the first mate (usually the strongest) and keep pouring and passing the gourd around the circle.
Tips for getting it right
- The water should never boil, since boiling water burns the yerba and ruins the flavor.
- Not moving the straw once it’s placed is key so the mate doesn’t clog or lose its balance.
- Always pouring in the same spot, over the straw, helps the yerba last through more rounds.
- It can be drunk bitter or with sugar, depending on personal preference.
Traditional variations
- In summer it’s prepared cold, known as tereré, typical of Argentina’s Litoral region and Paraguay.
- It’s also brewed with herbs like peperina or lemon verbena for a different flavor.
How to serve
Mate is served hot, poured one round at a time, and shared among everyone in the circle.
It’s a custom found throughout Argentina, from family gatherings to work or study sessions.
Recommended sides
- Cookies
- Fried dough (tortas fritas)
- Pastries
Did you know?
Mate has Guaraní origins, and its consumption spread across Argentina, Uruguay, Paraguay, and southern Brazil.
Tradition holds that the straw should never be moved once placed, since doing so breaks the balance of the pour.
Frequently Asked Questions
Boiling water burns the yerba mate and ruins its flavor; the ideal temperature is between 70°C and 80°C (158-176°F).
Moving the straw disrupts the balance of the yerba inside the gourd and can clog it, making it harder to pour.
The first mate is usually the strongest, and it's traditionally drunk by whoever is pouring before serving the rest of the round.
Yes, although it's traditionally drunk bitter, many people prefer to add sugar according to their own taste.
