Surubi fish fried in a sauce of yerba mate over fried shredded sweet potato and accompanied by a salad of red onion and orange

Surubi fish fried in a sauce of yerba mate over fried shredded sweet potato and accompanied by a salad of red onion and orange


  • 100 gr. Surubí fish cut into pieces
  • 200 gr. Flour
  • 200 cc. of cold yerba mate drink
  • 1 egg
  • 2 teaspoons corn starch
  • 1 teaspoon of baking powder
  • 1 teaspoon of salt
  • 1 teaspoon of sugar
  • 1 large sweet potato
  • 1 pink grapefruit
  • 1 orange
  • 1 red onion
  • 1 banana
  • Butter
  • Salt and pepper
  • Three types of peppercorn
  • Olive oil


First, prepare the sauce with ice-cold Yerba mate juice in a bowl, add eggs, sieved flour and stir vigorously so not to form lumps. Add salt, sugar and baking powder. Keep refrigerated to ensure it remains cold for the preparation.
Second, cut Surubi fish in small rectangles of 3 by 2 cm. and approximately 1 cm thick, add salt and pepper and put aside.
Third, peel and shred the raw sweet potato and arrange it in a heavy nonstick skillet with melted butter. Cook on both sides over low heat and adding butter if necessary. Finish cooking in the oven at low heat and taking care not to overcook. Cut red onion into thin rings and soak in orange juice to your liking. Cut the citrus into pieces and put aside.

To serve

For garnish, place some onion rings and a piece of each of the citrus fruits to cover the plate. Drizzle with extra virgin olive oil and sprinkle with fresh green peppercorns for decoration. Add a few finely chopped mint leaves.
Soak catfish pieces in the sauce and fry quickly, about 3 minutes. Put aside. Arrange the sweet potato tortilla in the middle of the plate and on it the fish. Decorate with slices of fried banana, with strips of orange peel and mint leaves and present.

"Sunrise in Misiones", or golden or smoked Pejerrey or Surubi fish with Yerba mate, mixed green leaves, black beans and yerba mate sauce

“Sunrise in Misiones”, or golden or smoked Pejerrey or Surubi fish with Yerba mate, mixed green leaves, black beans and yerba mate sauce

Fish smoking represents the water vapor in the winter mornings when the sun heats the surface and evaporates into the environment. The green leaves refer to the jungle, along with our yerba mate sauce that reflects its production in Misiones. The brilliant black beans and the crispy cassava starch refer to the influence of neighboring countries Brazil and Paraguay.

For smoking:

  • 350 grams fish fillet
  • 2 spoons of yerba mate
  • 2 pieces of star anise
  • Black pepper
  • Orange peel

For the mixture of green vegetables

  • Half plant of berro
  • 1 unit of endive
  • Half plant of escarole
  • Salt
  • Oil
  • Black pepper

Place yerba mate, anise, orange peel, pepper, and beans in a pan. Place on a rack and proceed to smoke the fish for 7-8 minutes with the pan covered. Finish the fish with a little oil and butter in a clean pan.

Crispy cassava starch:

  • 4 spoons of starch
  • 20 gr. of parmesan cheese
  • 20 gr. of butter
  • 1 Egg
  • Black pepper

Mix all ingredients to create a soft dough. Stretch it thinly, place it on a plate and bake in a hot oven for 8-10 minutes.

Bright Beans:

  • 100 gr. of black beans
  • Olive oil
  • Water
  • 10 gr of butter
  • 1 clove garlic
  • Laurel
  • 1 romero leaf
  • Black pepper
  • Salt

Cook in salted water until tender, let them drain and put them in a pan with butter, olive oil, garlic, laurel, romero and pepper for several minutes.

Sauce of Yerba

  • 2 spoons of Yerba mate
  • ½ cup of Water
  • Salt
  • ½ cup of white wine
  • Lemon peel
  • 10 grams of butter
  • Parsley
  • 1 spoon of cream
  • 1 spoon of honey

Place butter in a pan with the lemon peel and yerba mate. Cook a few minutes, then add a little water, white wine and honey, continue to cook and finally add the cream, finely chopped parsley. Filter the sauce and put it on the fish.

For the mixture of green vegetables
Truffle from Misiones

Truffle from Misiones

For the merengue:

  • 4 Egg whites
  • 30 g of sugar
  • 200 g of almond flour

Prepare a strong meringue with white eggs and sugar. Then add the almond flour. Place on a plate and keep in the oven for 20 min at a temperature of 150 º C.

For the green cream:

  • 2 tea bags of yerba mate
  • 100 g of sugar
  • Water
  • 250 g of cream
  • 150 g of cream cheese

Make an infusion with water and the bags of yerba mate, remove the bags and add sugar. Bring the infusion to the fire until in becomes a syrup. Allow to cool and add the cheese. Whip cream and mix with the previous preparation, reserve in the refrigerator.

For termination:

  • 1 large mango
  • 1 papaya and peel

Cut fruit into cubes and grind the peels. To assemble, put the broken meringue in a cup or glass. On top, add the green cream and finally place the fruit and peels in the form of decoration.

Ideal Company

Ideal Company


  • 2 oz of squeezed orange juice
  • 1 oz of mate infusion
  • 2 oz of ginger ale
  • Dash of grenadine
  • Garnish of orange wedge and lemon twist
Shake drink “Green Gold"

Shake drink “Green Gold”


  • 60 cm3 Golden Ron
  • 35 cm3 liqueur of Yerba Mate
  • 1 big spoon of Yerba Mate Ice
  • 30 cm3 of pulp peach
  • Present in margarita glass
Pizza of Yerba Mate

Pizza of Yerba Mate

Ingredients of the dough:

  • 1 kg of flour
  • 16-20 gr. of salt
  • 600 cc water
  • 2 spoons of yerba
  • 8 spinach leaves
  • 20 gr. of yeast
  • 60 cc of oil

Sauce Ingredients:

  • 6 units of tomatoes
  • 1 spoon of Yerba Mate
  • 1 clove garlic
  • 1 touch of oregano and pepper

To finish the preparation:

  • 1 kg of mozzarella
  • 3 units of cassava medium
  • 8 cherry tomato
  • 60 cc of liquor of Yerba Mate
"Alfajores" of Yerba Mate

“Alfajores” of Yerba Mate


  • 4 egg yolks and 2 white eggs
  • 1 cup of liquor made of yerba mate
  • 2 cups of flour (300 gr.)
  • 2 cups corn starch (300 g)
  • 3 teaspoons baking powder if using common flour
  • 150g of butter
  • 1 cup of sugar (220 gr.)


Beat butter and sugar until it forms a creamy paste.

Add egg yolks, and set apart. Sift corn starch, flour and baking powder. Add to the dough. Let stand for 10 minutes. Stretch the dough, cut into circles, then bake.

Beat egg whites until stiff, then add the liqueur. Each crust is filled with meringue. If you prefer, you can add the liqueur into the dough to give the flavor of yerba mate. Then fill with sweet fruit, like orange or quince, or with white milk sweet to strengthen national identity.

Icecream of Yerba Mate

Icecream of Yerba Mate


  • 3 cups of milk
  • 4 egg yolks
  • 5 spoons of milk cream
  • 3 teaspoon of Yerba mate


Boil 3 cups of milk with three spoons of yerba mate (It is recommended to add the milk after removing from heat). Remove the mate using a strainer or a fine cloth if you used grounded Yerba mate. Beat the egg yolks together with sugar (use a mixer or blender). Mix slowly with the prepared mate. Cook over low heat and remove before it comes to a boil. Allow to cool. Add cream and stir. Place in a pan and then refrigerate. While in the fridge, continue to beat every so often in order to prevent the cream from crystallizing.

Important: In the fridge the mold should also preferably have a cover. Serve with meringue or liquid candy, as preferred.

Yerba Mate Mousse and Sweet Milk over Peanut Cake

Yerba Mate Mousse and Sweet Milk over Peanut Cake


  • 200 cc of water with an infusion of 4 tablespoons of yerba mate
  • 14g of unflavored gelatin
  • 160g of italian meringue
  • 300g of milk cream


Heat water to 90 º C. Place the yerba mate in heated water and leave to infuse a few minutes. Pass through a coffee filter, hydrate the gelatin in the yerba mate water and dissolve. Then let cool to room temperature.

Mix with Italian meringue, first with a third party to equalize densities and then adding the rest in the surrounding form. Then add the milk cream.

Arrange in a ring mold, 8cm by 6 cm tall, (base covered with a film), filling halfway and place a small quenelle of sweet milk mousse about 3cm in diameter, finish by filling with yerba mate mousse and placing on top (pressing) a peanut cake disc 6 cm in diameter.

Put in the fridge for about 6-8 hours or freezer for a few hours. The mousse may be kept frozen for a few months. When ready to serve, remove a few hours ahead of time to allow thawing.

Mousse of milk sweet

  • 200g of milk sweet
  • 50cc of milk
  • 150g of milk cream
  • 50g white chocolate cover
  • 2 egg whites
  • 2 egg yolks


Heat the milk sweet, milk and white chocolate until completely dissolved. Beat the milk cream and set aside. Beat the egg whites until stiff. Once the milk sweet is warm, add the yolks and beat together with a third of the egg whites until stiff. Continue beating vigorously. Incorporate the remaining ingredients: egg whites can be replaced by raw Italian meringue, and with the egg yolks and milk you may prepare an English sauce. Mix the English sauce with the sweet milk, the chocolate and the meringue. Gently add the cream in order to not disturb the meringue. Chill well until you may prepare the quenelles.

Peanut cake

  • 175 gr. of flour
  • 125gr. of cornstarch
  • 150 gr. caster sugar
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 1 egg
  • 200g of butter
  • 15 cc of milk
  • 200g chopped peanuts


Sift together flour, baking powder, cornstarch and powdered sugar. Add butter in pieces, mashing with two forks. Stir in vanilla and combine with the dough, working with just the fingertips. Let stand a few minutes. Spread with a rolling pin on a floured board. Cut biscuits with a disk (about 5 cm thick) and place them on lightly greased and floured tins for baking. Brush with beaten egg and milk and top with chopped peanuts, pressing slightly so that they adhere to the dough. Bake in a moderately heated oven for 15 to 20 minutes. The cookies should be dry but not brown. Allow to cool and store in an airtight container.


Remove the mousse from its mold after letting the cake cool. Decorate the top with a kapok flower made with white chocolate and red dye, complete the garnish by spreading about yerba mate and helmsman. Serve cold.

Candies of Yerba Mate

Candies of Yerba Mate


  • 50 gr. of yerba mate
  • 1 / 2 liter of milk
  • 500 gr. of sugar
  • 50 gr. of butter
  • 1 spoon of sugar


Cook the yerba mate with milk until reduced to slightly less than half. Strain twice to get rid of the yerba mate. Put sugar in a sauce pan, add the infusion made with yerba mate and milk, butter and glucose. Cook over high heat stirring constantly. Pour on a greased table and let cool. Cut the candy and shape them into balls with your hands. Finally, wrap them in paper.

Muffins of Yerba Mate

Muffins of Yerba Mate

To prepare muffins of yerba mate you must first prepare an infusion of yerba mate.

To prepare the infusión

  • 100 gr. of yerba mate.
  • 50 gr. Sugar.
  • 300 cc of boiling water.


In a saucepan place the sugar and the yerba. Heat a while and then add the boiling water. Let boil for five minutes. Remove and drain. Reserve a cup of tea and let cool. If not enough to fill a cup, pour back the yerba and the infusion into the pan, add more water and boil for five minutes. Then, drain again. It should be a highly concentrated infusion of yerba mate.

Muffin Dough

  • 1 cup of sugar
  • 100 gr. of butter or margarine
  • 2 cups of self rising flour (or 2 cups of flour 0000 + 2 teaspoon of baking powder)
  • 2 eggs
  • 4 spoons of powdered milk
  • Pulp from one orange
  • Vanilla


In a bowl, place the margarine and sugar. Beat vigorously and add eggs. Then add the cold infusion, vanilla essence and orange pulp. Beat until well mixed. In a separate bowl, sift the flour and milk powder together. Add the dry mixture to the wet mixture. Blend together until a smooth paste is formed. Preheat the oven to medium heat. Prepare the molds and add the mixture by the spoonful until full. Bake muffins for 20 minutes or until brown. Remove and let cool before eating.