Dario
The philoshophy behind "The mate" Mate, It's an Argentinian traditional drink very common in our country. You can dink it everywhere and with everyone. If you take one hundred Argentinians and ask each to prepare a Mate, you'll have one hundred diferent tastes. because everyone learn to make it in the same way, but everyone add some of "own-Style" that make its different from each other. So, The Mate, as I explained. It's kind of a personal identification. Mate could have sweet or bitter taste depending on the person who makes it. In Argentina, if someone offers you a mate, it's because is trying to include you in a conversation, know you better, or just beggin a new friendship. It's a nice feeling to recieve a tasty mate the cold days or even in summer. I invite you to investigate about it and cheer you up to try this drink (and correct my mistakes). You won't regret it. if this notebook entrance is successful, I'm going to explain to you how to prepare it.
Nov 25, 2015 1:11 PM
Corrections · 1
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The philoshophy behind "The mate"

Mate, It's an Argentinian traditional drink very common in our country. You can dink it everywhere and with everyone.
If you take one hundred Argentinians and ask each to prepare a Mate, you'll have one hundred diferent tastes. because everyone learns (or learned) to make it in the same way, but everyone adds some of their "own-Style" that make them different from each other.
So, The Mate, as I explained. It's kind of a personal identification. Mate could have sweet or bitter taste depending on the person who makes it.

In Argentina, if someone offers you a mate, it's because he or she is (or they are) trying to include you in a conversation, get to know you better, or just beggining a new friendship.
It's a nice feeling to recieve a tasty mate on cold days or even in summer. I invite you to investigate about it and it will cheer you up to try this drink (and correct my mistakes). You won't regret it.

if this notebook entrance is successful, I'm going to explain to you how to prepare it.

 

I look forward to reading the recipe!

November 25, 2015
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