History

Diário do Rio traces Biscoito Globo to 1953, when the brothers Milton, Jaime and João Ponce learned to make polvilho biscuits from a cousin in São Paulo. They sold them in Rio from 1954 and in 1955 named them for the Globo bakery in Botafogo that hired them; in 1963 they partnered with Francisco Nunes Torrão. Iced mate followed around 1950: vendors already sold a home-made iced infusion from drums on Rio's beaches, and Matte Leão then launched its own iced version.

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Make it at home

Yield Serves 4Hands-on 10 minTotal 2 hr 10 minDifficulty Easy

Ingredients

  • 4 tablespoons toasted mate leaves (erva-mate tostada)
  • 1 litre boiling water
  • Ice
  • 2 lemons, sliced
  • Sugar, optional
  • Salted polvilho biscuits, to serve

Method

  1. Put the mate leaves in a heatproof jug and pour over the boiling water.
  2. Steep for 5 minutes, then strain.
  3. Cool, then chill the mate for at least 2 hours.
  4. Pour over ice with lemon slices, and sugar if you like.
  5. Serve with polvilho biscuits.

Tip from the editors. Steep, never boil the leaves; boiling makes the mate bitter. The chill is what makes it a beach drink.

Where to eat biscoito globo com mate gelado

Biscoito Globo com mate gelado in Rio de Janeiro

Featured by TableJourney as a signature dish of Rio de Janeiro. See where to eat Biscoito Globo com mate gelado in Rio de Janeiro or the Rio de Janeiro signature dishes guide.

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