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Resumen: La yerba mate (Ilex paraguariensis) es una hierba ampliamente consumida que se originó en Paraguay, pero que crece en la región entre el sur de Brasil, el norte de Argentina, Paraguay y Uruguay. Se informa que la planta posee múltiples propiedades medicinales que hacen que la yerba mate sea popular para el consumo en esta región. Actualmente también se considera un producto nutracéutico y un alimento funcional que es consumido en diferentes países del mundo. En medicina popular, se ha reportado científicamente que posee múltiples propiedades. Treinta y nueve marcas de muestras de yerba mate se analizaron mediante placas de dilución en serie y se incubaron a 25°C durante 5 días se determinó la incidencia fúngica. De las 39 muestras analizadas, el 15,4% estuvieron libres de la presencia de hongos y levaduras. El 84,6% restante presentó contaminación con incidencias variables de Aspergillus. Se observó la presencia de Aspergillus secciones nigri, flavi, circumdati, fumigati, wentii, usti, versicolor y Emericella nidulans, siendo la prevalente Aspergillus sección nigri, representando el 65,3%. Teniendo en cuenta los riesgos a la salud asociados con estos hongos, es importante considerar la formulación de regulaciones con respecto al tamaño de las partículas y la presencia de ocratoxinas y aflatoxinas en los productos comerciales de yerba mate. Abstract: Yerba mate (Ilex paraguariensis) is a widely consumed herb which originated in Paraguay but grows widely in the region between Southern Brazil, Northern Argentina, Paraguay, and Uruguay. The plant is reported to possess multiple medicinal properties which makes yerba mate popular for consumption as tea in this region. It is also being considered as a nutraceutical product and a functional food consumed in different countries around the world. In popular medicine, and it has been scientifically reported to possess multiple properties. Thirty-nine brands of yerba mate samples were analyzed by serial dilution plates. and incubated at 25 ° C for 5 days. Based on their morphological characteristics, the fungal incidence and the number of colonies forming units were determined. Of the 39 samples analyzed, 15.4% were free from the presence of fungi and yeasts. The remaining 84.6% of the samples were contaminated with variable contents of the fungi Aspergillus. The presence of Aspergillus sections nigri, flavi, circumdati, fumigati, wentii, usti, versicolor and Emericella nidulans was observed the most prevalent among them was Aspergillus section nigri, representing 65.3%. Considering the health risks associated with these fungi, it is important to consider formulating regulations regarding the particle size and the presence of ochratoxins and aflatoxins in commercial yerba mate products.