Showing posts with label Stimulating Beverages. Show all posts

Oh, that Mr. Guinness would have listened to the Robertson brothers.

Here John and William Parish Robertson reminisce on their days (1815-ish) in the Southern Cone. I think these guys are brilliant writers, witty, entertaining, informative...

Speaking of Argentina:

It would scarcely be believed in this country [i.e. the UK], where, although contraband is so much encouraged by our legislature, it is so terribly persecuted by our courts of law, and where court favor is so imploringly, so abjectly sought, yet so dearly paid for, what a handsome amount of the customhouse revenue, and how large a portion of diplomatic influence, Don Agustin Saenz, captain of the polacca Florentina, could purchase for half a dozen barrels of London bottled stout....The captain's double brown stout was omnipotent; and if Mr. Guinness (unknown in our Corrientes days) would establish a porter brewery there, like the one he has in Dublin, I have no doubt he might buy up a large portion of the country, and turn it into a hop-garden for the supply of the world.


Yes, even those two lines have it all: coimas (bribes), contraband, a meandering British legal system, and the sad state of beer in this part of the world.

Posted in , , , | Leave a comment

Where to get good espresso: Cafe Literario in Asunción



It's nearly impossible to get a good espresso in Asunción (this is, after all, the native country of yerba mate and this is to be had in copious amounts and in creative ways). I haven't been able to buy coffee beans at any price (which is why I brought in several bags of coffee as well as a cappuccino machine in my luggage when I moved here-- it raised a few eyebrows at customs).

Nevertheless, Cafe Literario, in the microcentro of Asunción serves a compelling brew. It's located on Estigarribia (aka Palma) between Caballero and México just next to the Plaza Uruguaya and is open daily from 4pm-ish until past midnight. Outdoors there's great people watching. Indoors is a cozy two-level room crammed with books and tables around which you can crowd and talk anthropology or sit quietly at your computer trying your best at a dissertation chapter.

One exposed-brick wall is a photo tribute to Paraguay's literary greats. This is the only cafe of its like/caliber I've been able to find in Asunción that isn't an imported franchise. And it's excellent.

No internet, unfortunately. The food and desserts and drinks are fine. The chocolate mousse cake is particularly worth a try. As is the "cafe literario"-- sweetened-condensed milk and espresso.


Posted in , , , | 2 Comments

Colonial Documents Are Pretty//Worm-Eaten


So, I spent a few days at the National Archives in Asunción, looking up 17th century documents on yerba mate (one of my few obsessions) and drinking tereré (yerba mate made with cold water... very typical of Paraguay) with the archive directors. I was very careful not to, you know, spill the beverage onto irreplaceable documents.

Posted in , | Leave a comment

Mate Cocido on an open flame


IMG_1441

IMG_1447

“Yerba—ka’a, asuka, carbón,” explains Hermelinda, one of my Guaraní instructors. She shifts between Spanish and Guaraní as she gives me the recipe, “y se quema… jehapy.” The neighbor who lives down the hill next to her chicken coop was preparing a pot and because Herme knows that I’ve got a dual fascination with food and drink, she called me to watch. The smoky combination smells earthy and seductive and compares to the feeble stuff you can get in tea bags the same way musk compares to a thin floral perfume. Ka’a was the first Guaraní word I knew—hierba, plant/a, herb, and in this context, The Plant, The Herb… Yerba. When you add spoonfuls of asuka… azucar (in Guaraní, the last syllable is stressed unless otherwise noted and so the word for sugar is a loan from Spanish) and charred wood chips for fuel, the sugar caramelizes even before the ka’a burns. The liquid is then poured into cups like tea (no bombilla, as a good friend inquired).
What never crossed my mind was that this was an extravagant beverage. Coffee is much cheaper, Herme clarified, because all it takes is water and the omnipresent cheap instant crystals. Mate Cocido requires sugar and fuel as well as the yerba.
By the way, the anglicized spelling is maté but it’s quite misleading because it makes you think that the accent is on the second syllable. In Spanish, the penultimate syllable is stressed and every syllable pronounced. The é is there to let English speakers know that you’re supposed to pronounce both syllables so that it doesn’t sound like, well, like “mate.”

Posted in , | Leave a comment

Search

Swedish Greys - a WordPress theme from Nordic Themepark. Converted by LiteThemes.com.