Rastra andfacón (28 K)

History and traditions
The appearance of the organised farms brought with them the transformation of the empty space without limits and the Argentine rural environment became a rational surface of production, and placed the country among the first world producers of meat and grain.
This change influenced the gaucho's life notably. He became the worker, foreman and fundamental character in the life of these establishments. He was no longer the wandering and rebellious inhabitant of the plain.

Gaucho from San Luis (33 K)

Another central character in the farms is the estanciero, the owner of the farm, proprietor of the livestock who directs the exploitation of the establishment.
In times of acme, when the mansions that today serve as lodging for the visitors were built (end of the 19th and beginning of the 20th centuries), the farmers used to live in the cold seasons in Paris or in London only to return and take charge of their possessions in spring and summer.
The modern technologies incorporated to these agricultural establishments and the requirements of the international market, made the farmer understand that he had to spend his entire time at his agricultural exploitation. He understood that the exceptional conditions of the land and the climate of the Pampas, were not enough to assure the profit he was looking for. A rational administration was also necessary.
Today all those establishments have the support of agricultural and administrating engineers.
The estancias are working agricultural establishments, with a peculiar form of life that respect old traditions. It is clear that certain rules are expected from the visitors. Unless they are waiting for the visitor, it is not wise that the traveller should arrive at night or during the siesta, since during those schedules of rest, it is difficult that anybody but the dogs will come to receive him

Asado (26 K)

A frank handshake, the name and surname is enough. It works as the register in a hotel. Although the normal thing is that the visitor participates in all type of activities, it is not considered appropriate that an outsider interferes in the preparation of an asado. It is not wise that an outsider should touch the embers or the meat, since this task is only done by a specialist. However, if he is asked, he will show the visitor in the secrets of a good asado. The mate is another of the customs, with a special ritual. It is convenient to know some courtesy rules. Mate brings people together and eliminates all difference between guest and host, or among peon, foreman and farmer.
Such is the reason why it is always advisable to accept the invitation, if one wants to be included in the group. The first mate is for the cebador, the person who prepares the mate. He usually spits the first mate, this is part of the ritual or, simply, because it is cold or bitter.
One should only say "thank you" when one doesn't want to take any more, but this should not be done after tasting the first mate. It is probable that this will be considered a sign of scorn. The bombilla, the suction tube, should not be cleaned or moved. One has do drink the mate, give the gourd back to the server and wait for his turn again. To share the mate in a farm, or in any place of this country, is the best way to shorten distances and to communicate with people.