Who knew Mario Testino is Peruvian | Lima, Peru | When they told me, Carlos we will take you to MATE, the first thought that came to my mind was…. Why are they taking me to a museum of the Mate (typical drink from the south cone of South America), if I am in Peru, and certainly I would much rather go and learn about the Pisco… maybe because they knew I am Argentinean. So I decided to go along based on my curious spirit. Once we arrived to the house, which BTW is beautiful, in the neighborhood of Barranco in Lima, I understood everything,.. silly me. Follow my Instagram Peru Photo Gallery for more tips, photos and videos. Continue reading Who knew Mario Testino is Peruvian
Mate and Carlos Melia on the Stands Worldwide | Mate Magazine | Like I regulary do, I was browsing around the magazine stands this morning, one of my hobbies, and I was happy to see the Fall Issue of Mate Magazine and my full page contribution on FYI Travel by Carlos Melia. Mate is among the TOP European LGBT publications with base in the Netherlands and global distribution. Continue reading Mate and Carlos Melia on the Stands Worldwide
MATE | For those that do not know this… MATE is the official national drink of not only Argentina, but also Uruguay. A common social practice, considered to be a tradition typical of the “Gauchos”. The drink contains caffeine. Mate is served with a metal straw from a shared hollow calabash gourd. The straw is called a bombilla. The straw is traditionally made of silver. The gourd is known as a mate. Even if the water comes in a very modern thermos, the infusion is traditionally drunk from mates. However, “tea-bag” type infusions of mate (mate cocido) have been on the market in Argentina for many years under such trade names as “Cruz de Malta”. As with other brewed herbs, yerba mate leaves are dried, chopped, and ground into a powdery mixture called yerba. The bombilla acts as both a straw and a sieve. The submerged end is flared, with small holes or slots that allow the brewed liquid in, but block the chunky matter that makes up much of the mixture. A modern bombilla design uses a straight tube with holes, or spring sleeve to act as a sieve. The method of preparing the mate infusion varies considerably from region to region, and it is hotly debated which method yields the finest outcome. However, nearly all methods have some common elements. The gourd is nearly filled with yerba, and hot water (typically at 70–80 C [160–180 F], never boiling) is added. Try it and share your thoughts and culture. !!!! CM @ Carlos Melia Recommends
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