Argentine Foodie Feature: Yerba Mate
Written by Houston CM on Thursday, May 13 2010
Argentine Foodie Feature: Yerba Mate
In the spirit of our Central Market Passport to Argentina festival, and as a self-respecting tea and coffee enthusiast, I'd be a villain if I didn't make mention of one of my favorite products to be featured during these weeks: the one, the only, yerba mate (say it with me kids, "JEHR-ba MAH-te").
As Americans love their coffee and lattes, mate is the caffeinated delight that Argentina associates with beverage of choice when hanging out with friends. To begin with semantics, "yerba" is the dried leaf/powder form you buy in the package, and "mate" is the bright, aromatic tea-like beverage you're actually drinking. Traditionally, the yerba is added to a hollowed out gourd (also referred to as a "mate"), and hot water is continually poured on top in small, serving-sized quantities. The yerba is meant to be left in the gourd, so a special straw called a "bomba" or "bombilla" that has a filtered tip is used to easily drink the mate, without ingesting the yerba.
Anyone unfamiliar with this Argentine delight (pronounced, "Jehr-ba MAH-teh"), be forewarned, it's not for the faint of heart. Think "green tea", with a penchant for doing the tango all over your palate. This vivacious drink has the grassy, herbaceous quality that tea lovers would associate with good-quality green tea, with a with a refreshing taste that soon follows. Don't be afraid if you can't be a purist, honey or sugar can be added, resulting in "mate dulce".
Those in the know are aware of the trick to good, less-bitter mate: use HOT water, not boiling. A step that those tricky green-tea lovers already know, boiling water with "burn" the leaves, and create the bitterness that may turn mate-newbies off to the drink. Water of a temperature between 160-180 is most typically recommended, not only for the sake of keeping the integrity of the mate, but it also results in a easier-to-drink product.
Perhaps the deal-maker for many potential drinkers are the health benefits of yerba mate. Argentine women will profess of the drink's capacity as an appetite suppressant, not to mention it's ability to reduce fatigue, ease depression, and promote alertness (thank you, sweet, sweet caffeine). It's also no secret that mate is favored for its antioxidant properties, but some species of the yerba used for the drink are even known be the highest in their class.
For those of you who don't own a bombilla (or aren't lucky enough to attend one of our cooking school's "Tea Time: Yerba Mate" classes and attain a complimentary one), using a french press and making small batches will also create a great batch of mate. (I think this is called "Mate Cocido") And, of course, our store will be keeping some of the best brands of yerba mate in house during the Passport to Argentina festival. Guayakí! With Guayakí, you get what you pay for: an organic, sustainably harvested, fair trade product that tastes great. If you need a little extra convincing, we will also be featuring mate-centric beverages in our cafe, as well as samples of the great drink, just to seal the deal.
It likely won't replace morning coffee in households across Texas, but perhaps bombillas will be popping up on tables across the state where something besides soda and tea have begun to become mundane. Come in to our stores, and take home a little sip of Argentina.
Similar Posts
- Meet Famous Brewmasters at Brewtopia September 14-27
- Nourish Even Your Brain at Central Market
- TIPS FROM VIRGINIA WILLIS
Post a comment