The most well known four sizes of coffee:

Pocillo: is the smallest sipping-cup

Jarrito: half the size of a mug

Americano: the same capacity of a mug

Desayuno: that means breakfast size-bigger one, but still smaller than a tall cup.

The first size is especially for coffee usually taken at any time of the day and for the varieties of “cortado” (3 parts of coffee and one of milk), or lágrima (hot milk with just a trickle of coffee). These options can also be served in “jarritos”, and also further options like cappuccino and espresso. But the remaining sizes are strictly for the most common breakfast in Argentina: “café con leche”. Though the literal translation of this beverage would be coffee with milk, the taste of an Argentinean “café con leche” is completely different. First of fall, in most cafés, this infusion is served with warm milk, but with no froth at all. It is also possible to request the beverage with hot coffee and cold milk. Usually a cup of “café con leche” costs around ARS 10 (around USD 2.5), and the morning special includes café con leche and two pieces of pastry for $12 (around USD 4). The strength and scent of coffee in Argentina is strong, and is made with whole milk, therefore, the café con leche can be a really plentiful way to start your day.

Mate can be served in two ways primarily, either in the shell with a straw or as a tea in a cup called Mate Cocido (cooked mate), which was the popular drink for all social classes. The middle class would have breakfast if alone in its tea form with milk or if with company then in its straw like form with crackers or bread. In the higher class, mate would reunite the ladies for the daily gossip in mid-morning and commercial owners with their businesses too. The same would happen in mid-afternoon at 5.

The tacuara straw was later replaced by a metal straw with a replaceable filter that lasts a very long time.

The tradition of the mate is that of sharing a moment, a conversation or an intimate exchange between a group of people.

Limoncello in Argentina

Argentines are known for their love of Italian food, but it doesn’t stop there.  Limoncello, an Italian lemon liqueur, is becoming increasingly popular in Argentina as a post-dinner drink and a key ingredient in cocktails.  You now can begun to notice it on dessert menus at Italian restaurants in Buenos Aires as an alternative to port wine and other dessert liqueurs.  Due to its strong flavor, only a small amount of limoncello is needed in cocktails or as an after-dinner digestivo.

Limoncello is predominantly produced in Southern Italy, but it is popular in many countries around the world.  Made from just lemon zest, alcohol, water, and sugar, it is a simple drink and easy to prepare (even at home).  Since the liqueur is not at all bitter due to the use of lemon zest over lemon juice, it is both crisp and refreshing.  When you take your first small sip of limoncello, you taste a sweet and velvety smooth lemon flavor and the feeling of the cool liqueur gliding down your throat is lovely.  Said to aid in digestion, it is a very pleasant way to end a heavy Italian meal, or any heavy meal for that matter.  So in the future, after indulging in a large bowl of homemade gnocchi, consider sipping on a limoncello afterwards.  It is not only traditional, but quite tasty as well.