How to Prepare the mate
Your Texas Chamigo Style
1-Make sure that your set of tools for
the maté is complete and perfectly clean and hygienic.
Basic Utensils: Kettle(Pava),Mate and Bombilla,
Sugar Bowl, Spoon.
2-Pour yerba inside the maté until you reach
approximately 3/4 of the mate.
3-Mate could be drunk with or without sugar,stevia,
honey or any other kind of healthy sweetner,
I like it bitter, no sugar, none. Is healthier this way,
but you have to get accustom to it.
4-If you choose to drink it with sugar, add,
one or two teaspoons of sugar (omit this step if
you chose to sweeten the water- not recomended it
will wash the mate to soon.
5-Cover the mouth of the maté with one hand,
invert it and shake it for some seconds. The
purpose of this procedure is to get the finest
particles to remain on the top of the brewing, so
that the possibilities for them to pass through the
bombilla and block it are dimished.
6-Put the maté again in its original position,
taking care of the brewing to remain inclined on
7-Heat the water (if you want you can add sugar into
the kettle). When the water is warm, pour softly a
sufficient amount of water into the hollow part
of the brewing, so that the total of the yerba gets wet.
Let it rest for some seconds
8-Cover the mouth of the bombilla with a napkin
and insert the filter end into the hollow part of
the brewing. Uncover only when you have found the
definite position of the bombilla. This way you will
keep the filter from blocking during this operation.
9-When the water has reached its optimal temperature
(before boiling) you can begin to brew, pouring the water
softly and adding sugar when you think it necessary (if you
have not chosen to sweeten the water.
10-Keep the water at a constant temperature without
letting it boil (to use a thermos or our Matermo is highly recommended
for this matter). Try not to move the bombilla, but if
this were necessary, do it when the maté is empty
As Dr. Gaylord Simpson writes on his book Attending Marvels,
someone like him,".. can have enough drinking 10 to 20 gourdfulls of mates per day..".
"..But to be an Authentic Criollo you must have at least from 50 to 60 gourdfulls per day and any
time and any ocassion is good for it.."
Now that you know and know also what to expect from Mate you can begin to enjoy a friendly,
foamy maté, with or without sugar,
according to your taste
and, like We do in
Argentina or right here in Texas,
the CRIOLLO Style, more than four times a day.
Your Texas Chamigo