The Mate The Argentine Tea

The mate is a tea made from a Yerba Mate tree, which stands about 30 feet high and has a somewhat rounded top. These trees grow in the northern part of Argentina where the climate is very warm and humid. Yerba mate is a herbal tea, which is made and processed from the leaves of the mate tree.  You can purchase yerba mate in tea bags or loose, drink it hot or cold.

The most traditional way to drink mate is by using a Mate cup, a filtered straw, and hot water. The costume is that the hostess or the person in charged of the mate will prepare and serve it. They would prepare the mate and drink it and then pass the mate over to the next person. Then the person would take it and drink, and pass it back. Yes, that is right ,everyone in the same group would use the same straw.
Some of the Argentine foods that you may find different:

Locro

Perhaps the most classic of traditional Argentine cuisine, locro is a heavy stew with lots of meats, beans and corn. It is served with a delicious sauce on the side for each person to serve on top of their locro. This is an indigenous dish that originates from Andean region of South America, , and is therefore found in Argentine, Chile, Bolivia, Ecuador, and Peru. Although everyone has their own recipe, almost all locros are based on squash, beans, and corn.

Empanadas

Empanada is made by folding a dough or bread patty around the stuffing. The stuffing can consist of a variety of meats, vegetables, or even fruits. The dough is usually of wheat flour and butter with fillings differing from province to province: in some it is mainly chicken in others beef (cubed or ground depending on the region), perhaps spiced with cumin and paprika, while others include onion, boiled egg, olives, or raisins. They may also contain ham, fish, humita (sweetcorn with white sauce) or spinach; a fruit filling is used to create a dessert empanada. Empanadas of the interior regions can be spiced with peppers.

Argentine empanadas are often served at parties as a starter or main course, or in festivals.

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Asado ( barbeque)

The asado is one of the most traditional foods in Argentina, and the Argentines pride themselves in it. It is not a barbeque it is a masterpiece. Everything is important and considered in the making of an asado. One must consider the type of wood, the cut of the meat; sauce (chimichurri), the salt, and the grill, although many things are considered, time too is never important. The asado will be done when it is done, and this usually can take 2 to 3 hours, so it is a great time to set around the asado, talk and drink mate. An asado can be any kind of beef, chicken, lamb, pork, and chorizos (sausage). The most common is beef or lamb, and it is cooked very slowly on a cross bar.

Also, what is very traditional in asado is the way you eat it. Many times you would not have plates you would place the asado on a piece of bread and eat the bread with the meat. Also the salads would only have 2 or 3 forks in there and you would share the fork with the people around you.