Probando DULCES DE ARGENTINA y MATE 🇦🇷 (Parte 1)

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while maintaining moisture.

dulce de leche

🥗Healthier: honey

💰Cheaper: store-bought caramel sauce

Honey offers a natural sweetness, while caramel is often more accessible.

Prepare the mate by filling the gourd halfway or three-quarters full with yerba mate.

Cover the mate with your hand and shake it to remove excess powder.

Tilt the mate at a 45-degree angle to create a depth on one side.

Pour a little warm water into the deeper side to moisten the yerba mate.

After a moment, add more warm water to continue hydrating the yerba mate.

Insert the bombilla into the side where the water was added, keeping the mate tilted to avoid burning the yerba.

Start tasting the Argentine sweets, beginning with dulce de leche Bonobon.

Open the Bonobon box and cut one in half to see the inside, noting the crunchy exterior and dulce de leche center.

Taste the Bonobon and describe its flavor as light chocolate and delicious.

Continue tasting other sweets, including Chimbote alfajor, cutting it in half to reveal its texture and filling.

Taste the Chimbote alfajor, commenting on its integrated flavors of dulce de leche and chocolate.

Moisten the mate again to keep the yerba hydrated.

Taste Rumba cookies, separating them to see the coconut filling and commenting on their flavor balance.

Try Criollitas, noting their unexpected flavor and texture, comparing them to crackers.

Use an electric kettle to heat water to 80 degrees Celsius for the mate.

Pour the hot water carefully into the mate, ensuring some yerba remains dry.

Cover the bombilla with a finger to prevent powder from entering while inserting it into the wet side of the mate.

Taste the prepared mate, describing its flavor and temperature.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens