Mate Paraguayo is the traditional hot infusion of yerba mate, commonly known as mate amargo, in Paraguay. 🧉🌿
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It is also popular in many parts of South America, particularly in Brazil (known as chimarrão), Argentina, and Uruguay, where it is often enjoyed in social settings.
It's prepared with dried Paraguayan yerba leaves, known for their strong and aromatic flavor, and sipped with hot (never boiling) water through a bombilla.
While Paraguay is best known for tereré, the cold version of mate that has become a cultural icon, hot mate remains an integral part of daily life, especially on chilly mornings or rainy days.
There are also variations such as mate dulce, made with Mbokaja ku'i (unsweetened shredded coconut) instead of yerba and caramelized sugar mixed with milk, giving it a rich, caramel-like flavor.
Making Mate is simple, but there are a few little tricks that make it taste so much better. There's no one "right" way to prepare it; everyone has their own style and preferences.
Think of it less like a strict recipe and more like a ritual built around yerba mate, hot water (kept at 150-160°F to avoid bitterness), and the bombilla.
Adding herbs like lemon verbena, horsetail, chamomile, mint, boldo, or anise seeds (one of our favorites) gives extra aroma and even some health benefits.
Choosing a yerba with more stems and a coarser cut makes the flavor smoother and more balanced-we especially enjoy the Pajarito brand for its classic Paraguayan taste.
One important step is to pour in just a splash of room-temperature or cool water where the bombilla rests before adding hot water.
This gentle start keeps the leaves from burning, since yerba mate is sensitive to sudden temperature changes.
After that, fill the gourd with hot water and enjoy the rich, comforting flavor of mate amargo. Give it a try and see for yourself why Mate is so special.
Ingredients You'll Need
- Yerba Mate: We recommend using Pajarito Special Selection yerba mate for its authentic Paraguayan flavor.
- Hot Water: Heat to 150-160°F (65-70°C). If you prefer it hotter, do not exceed 170°F (77°C) to avoid burning the leaves.
- Cool or Room Temperature Water (optional): A small splash is added at the start to moisten the yerba and protect it from scalding.
- Dried Herbs (optional): Anise seeds, katuava, boldo, chamomile, ginseng, mint, or lemon verbena can be added for aroma and extra flavor.
- Mate Gourd (Guampa or Mate Cup): The traditional vessel that holds the yerba and gives the drink its cultural identity.
- Bombilla (Metal Straw with Filter): Essential for sipping the infusion while keeping the leaves out.
See the recipe card for quantities.
How to Make Mate Paraguayo
Note: The full instructions are provided in the recipe card below.
- Fill & Shake: Fill the gourd ¾ full with yerba mate. Cover the mouth, invert, and shake gently to allow the fine particles to settle. Tilt to one side to create a hollow space.
- Heat Water: Heat water until it simmers (150-160°F / 65-70°C). Transfer to a thermos.
- Moisten Yerba: Pour a little cool/room-temperature water into the hollow to prevent burning.
- Insert Bombilla: Cover the mouthpiece with your thumb, place the filter end into the moistened hollow, then release.
- Pour & Sip: Slowly add hot water into the hollow and sip. The first pour is strong/bitter-discard if too harsh. Keep refilling and enjoy the evolving flavor.
Hint: If using anise seeds, lightly rub them between your fingers before adding to the hot water or yerba to release their natural aroma and flavor. We like using the Food to Live brand, but any brand will work.
Mate and chipa go hand in hand. In Paraguay, it's common to sip mate while sharing freshly baked chipa with family and friends. Check out my full Chipa Collection to discover different ways to make this traditional favorite.
Storage, Make Ahead, & Freezing
- Storage, Make Ahead, & Freezing: Mate is best enjoyed fresh, right after preparation. Once brewed, it doesn't store well, as the flavor quickly becomes bitter and flat.
Camila's Tips & Variations
- Use the right water temperature: Always keep the water between (150-160°F / 65-70°C). Boiling water will burn the yerba and make it bitter.
- Foam: As the Paraguayan saying goes, a good mate must have foam.
- Don't move the bombilla: Once placed, leave it in position to prevent clogging and preserve flavor.
- Refill gently: Pour the hot water slowly into the same spot so the yerba lasts longer.
- Avoid storing in the gourd: Leaving mate in the gourd too long can make it soggy and alter the flavor. Always clean and dry the gourd and bombilla after use.
- Flavor variations: Add fresh herbs (mint, lemon verbena) or citrus peel for a refreshing twist.
- Serving mate: Prepare the mate fresh and enjoy it immediately. The flavor of the yerba changes with each pour, and the first few sips are often the strongest. It's normal to refill the gourd several times with hot water until the yerba loses its taste ("lavado").
- Sharing mate: Traditionally, one person (called the cebador) prepares the mate, takes the first sip to ensure balance, and then refills and passes the gourd to the next person. The gourd and bombilla are shared within the group, always passed back to the cebador for refilling.
- Drink Your Turn Fully: Always drink all the liquid during your turn before passing the mate back.
- How to Say You're Done: When you've had enough, simply say "gracias" - this politely signals you don't want more.
Frequently Asked Questions
What is mate, and why is it so popular in Paraguay?
Mate is a traditional South American drink made from the dried leaves of the yerba mate plant (Ilex paraguariensis). In Paraguay, it is not just a beverage but a cultural practice that brings people together, often shared among family and friends as a daily ritual.
What is the best water temperature for making mate?
The ideal water temperature is 160-175°F (70-80°C). Using water that is too hot can burn the yerba leaves, resulting in a bitter taste and reducing their beneficial properties.
Is mate healthy to drink every day?
Yes, in moderation. Mate contains caffeine, antioxidants, and minerals that can boost energy and focus. However, like coffee or tea, it should be enjoyed in reasonable amounts. Avoid drinking it with water that is too hot, as this may pose health risks.
Can you store mate for later?
It's best not to store prepared mate. Once the yerba has been brewed, it quickly loses its flavor and can even turn bitter if left sitting too long. Mate is meant to be enjoyed fresh, poured, and sipped right away. If you want to keep it warm for a few hours, transfer the hot water (not the prepared mate) into a thermos and prepare each gourd fresh as you drink.
Did you know?
Mate has been an essential part of South American culture for centuries, especially in Paraguay, Argentina, and Uruguay. It's more than just a drink-it's a social ritual shared among family and friends. If you'd like to dive deeper into its origins and traditions, check out the detailed article on Wikipedia
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Recipe
Mate Paraguayo
Ingredients
- Dried herbs , such as anise seeds, katuava, boldo, chamomile, ginseng, mint, lemon verbena, etc..
- Hot water, as needed , between 150-160°F (65-70°C)
- Yerba Mate, as needed , preferably Pajarito Special Selection Yerba Mate
Instructions
- Fill the gourd about ¾ full with yerba mate. Cover the mouth with your hand, invert it, and shake gently for about 4 seconds so the smallest particles settle on top. Tilt the gourd so the yerba rests on one side, leaving a hollow space on the other.
- Heat the water in a kettle until it simmers, but do not boil. The temperature should stay between 150-160°F (65-70°C). Transfer the hot water to a thermos to keep it stable.
- Pour a little cool or room-temperature water into the hollow to moisten the yerba. Keep the gourd tilted until the water is absorbed-this prevents the leaves from burning.
- Cover the mouthpiece of the bombilla with your thumb, place the filter end firmly into the moistened hollow, and push it to the bottom. Release your thumb once it's in place to avoid clogging.
- Slowly pour hot water into the hollow and sip through the bombilla. The first pour is usually the strongest and most bitter, but the flavor gradually softens and becomes smoother with each refill. If the first sip feels too harsh, it's common to discard it before continuing. Keep adding hot water as needed and enjoy the evolving taste of an authentic mate amargo.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
