Bariloche, Patagonia, Argentina
Stevie Anna grew up in the woods of Oregon, the deserts of Texas and ended up in the heart of the wilderness of Patagonia. An avid adventurer, she spends her time traveling the world to explore other cultures. So far, Stevie’s traveled to 49 states in the U.S. while living out of her van with her dog, Darcie. Some of the country’s most beautiful places, from the glistening rocks and waters of Yosemite to the mountainous horizons in Colorado, are held securely in the corners of Stevie Anna’s mind and heart. One of her all time favorite adventures was her solo journey through South America to the southern tip of Patagonia, where Stevie was first introduced to yerba mate and the culture surrounding it. Falling in love with the vast, wild land that is Patagonia, she never left. Now lucky to call this country home, this November Stevie will be embarking on her latest project, Patagone, a 1,000+ mile journey crossing Patagonia by horseback with her pup Darcie.
MATE TIME WITH STEVIE ANNA
- You will need: Campfire Yerba Mate (Yerba), Gourd (Mate), Metal straw with filter (Bombilla), Kettle (Pava).
- Once your campfire is hot, separate some of the hot coals to the edge of the fire. Set the pava atop the coals to heat the water.
- Pour the yerba into the mate until it is about 2/3rds full.
- Using your hand to cover the mouth of the gourd, tip it over and shake out the powdered dust. Then be sure the yerba settles to one side of the gourd, leaving some empty space on the other side.
- Pour a small amount of warm water down the empty part of the mate and let it sit for at least 1 minute. This allows the yerba to bloom and prevents the leaves from getting sucked up the straw.
- Place the bombilla in the mate at an angle with the filtered end heading down through the empty, wet part of the yerba and resting across on the bottom of the mate.
- Pour the nearly boiling water where the bombilla enters the yerba.
- Many guachos will also add a spoon full of sugar atop the yerba and pour the water over the sugar, creating a sweet mate, known in Argentina as mate dulce. If you prefer a mate without sugar then you like it amargo or bitter.
- Sip and enjoy… preferably with good folks, mountains, and an accordion.