Mate (beverage) in the context of Guaraní people

⭐ Core Definition: Mate (beverage)

Mate (/ˈmɑːteɪ/ MAH-tay; Spanish: mate [ˈmate], Brazilian Portuguese: [ˈmatʃi]) is a traditional Paraguayan, Uruguayan, Argentine and Brazilian caffeine-rich infused herbal drink. It is also known as chimarrão in Portuguese, cimarrón in Spanish, and kaʼay in Guarani. It is made by soaking dried yerba mate (Ilex paraguariensis) leaves in hot water and is traditionally served with a metal straw (bombilla) in a container typically made from a calabash gourd (also called the mate), from water-resistant hardwoods such as Lapacho or Palo Santo, and also made from a cattle horn (guampa) in some areas. A very similar preparation, known as mate cocido, removes some of the plant material and sometimes comes in tea bags. Today, mate is also sold commercially in tea bags and as bottled iced tea.

Mate has been originally consumed by the Guaraní and Tupi peoples native to Paraguay, north-east of Argentina and South of Brazil. After European colonization, it was spread across the Southern Cone countries, namely Paraguay, Argentina, Uruguay and Chile, but it is also consumed in the South of Brazil and the Bolivian Chaco. Mate is the national beverage of Argentina, Paraguay and Uruguay. In Chile, mate is predominantly consumed in the central and southern regions. Mate is also popular in Lebanon and Syria, where it was brought by immigrants from Argentina.

↓ Menu

Mate (beverage) in the context of Hispanic cuisine

Latin American cuisine is the typical foods, beverages, and cooking styles common to many of the countries and cultures in Latin America. Latin America is a highly racially, ethnically, and geographically diverse with varying cuisines. Some items typical of Latin American cuisine include maize-based dishes arepas, empanadas, pupusas, tacos, tamales, tortillas and various salsas and other condiments (guacamole, pico de gallo, mole, chimichurri, chili, aji, pebre). Sofrito, a culinary term that originally referred to a specific combination of sautéed or braised aromatics, exists in Latin American cuisine. It refers to a sauce of tomatoes, roasted bell peppers, garlic, onions and herbs. Rice, corn, pasta, bread, plantain, potato, yucca, and beans are also staples in Latin American cuisine.

Latin American beverages are just as distinct as their foods. Some of the beverages predate colonization. Some popular beverages include coffee, mate, guayusa, hibiscus tea, horchata, chicha, atole, cacao and aguas frescas.

View the full Wikipedia page for Hispanic cuisine

↑ Return to Menu