Mate cocido

Mate cocido, also known as maté tea, kojoi, or yerbiado, is a cherished beverage in Southern Cone cuisine. It is prepared by boiling yerba mate leaves in water, then straining the liquid and serving it. While it retains the characteristic bitterness of traditional mate, it is milder, providing similar stimulating and nutritional benefits. For convenience, mate cocido is also available in tea bags.

The origins of mate cocido can be traced back to the 17th century when Jesuits in South America improved yerba mate cultivation and began exporting it. Spain, seeking to compete with English tea, marketed chopped yerba mate as an alternative, calling it the "Tea of the Jesuits." This practice eventually evolved into the mate cocido we enjoy today. Its affordability, compared to tea or coffee, made it a staple in schools, hospitals, and prisons.

When prepared using tea bags, mate cocido resembles regular yerba mate but without the dust and sticks—only the leaves are processed. Soluble forms are also available for quick preparation.

There are several varieties of mate cocido. The traditional version uses yerba mate and is sometimes enjoyed with milk and sweeteners. Flavored mate cocido offers a range of options like lemon, peach, vanilla, orange, and tangerine. For a refreshing twist, iced mate cocido, or "cold mate cocido" is served chilled, often with ice and a splash of lemon juice.