Recetas Cocina Argentina ( Bebidas ).
El Mate.
La preparación del mate fué transmitida por los guaraníes a los colonizadores españoles y portugueses. Los Jesuitas, que se establecieron en la zona que hoy ocupa la provincia de Misiones, mejoraron su cultivo, por lo que allí se ubican los mejores yerbatales. Con el transcurso del tiempo fué adoptado como bebida tradicional de los argentinos, paraguayos, uruguayos, brasileños y bolivianos; llegando hasta Chile.
El mate es la bebida típica y por costumbre de los países del Río de la Plata.
Mate.
En la actualidad se puede adquirir la yerba mate e paquetes de ½ y 1 kilo y algunas zonas productoras se venden en bolsitas.
El recipiente en el que se ceba la yerba-mate, es el “mate”, que puede ser el tradicional, hecho de calabaza curada, o un jarrito de ceramica o loza, en algunos casos de madera. La infusión se toma con bombilla, y se puede cebar dulce o amargo. El recipiente que contiene el agua para la cebadura es la “pava”, cuyo agua se considera “a punto” cuando está a unos grados anteriores a la embullición. Si el agua hierve, no sirve para el mate. Esta costumbre es bien hogareña en Argentina.
Febrero 24th, 2009 at 1:51 am
Estupendo artículo, siempre he tenido curiosidad sobre este preparado y aquí en España no se consigue información al respecto.
Un saludo
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