BACK TO ARGENTINA TRAVEL GUIDE

CLIMATE
Its climate is sub-tropical, with steady rainfall all year round in the east, while the rest of the territory has a dry season in winter.
Summer temperatures range from 22º to 33º Celsius, and winter ones from 12º to 23º C. The predominant winds are from the north, northeast and east.

WHAT TO PACK
To better enjoy your stay, take along light and comfortable clothing and strong shoes (trekking pathways are usually muddy). You should beware of slipping on the trails. It is a good idea not to forget you UV-protected sunglasses, sunscreen with a minimum factor of 30 for your face and lips, a sun cap and mosquito repellent.

HEALTH
There are no endemic diseases in this area, so no special vaccines are required for entry.
Argentina is free of foot and mouth disease, so beef can be safely eaten.
Shellfish consumption is seasonally restricted by the "red tide", whose occasional presence is published in the media.
Argentina has an important network of hospitals, clinics and sanitary posts throughout its territory, most with emergency services. The hospitals in the main cities can deal with high-complexity cases, while treatment is basic in nature in the remote villages.

WATER
All the Argentine cities that figure on your itinerary have drinking water treatment plants. However, to avoid any kind of problem, we recommend you drink bottled water, especially when visiting remote attractions.

TRADITIONAL GASTRONOMY
Both the native Indian and the "criollo" (local inhabitant of Spanish descent) used wild animals, native plants, small and sometimes large livestock as food items. Dishes are prepared in several ways. In all the food items, especially the "criollo" type, beef appears significantly. The most popular dishes of this type are: barbecue, boiled meat, stews, chanfainas, black sausage, beef sausage, locro, and soup prepared with toasted corn. The basic foods are beans, corn, mandioc, sweet potatoes, fish and wild game. The mandioca and sweet potato replace bread as diet items, and chipa cuerito is common. Among the fish we have surubi, pacu, dorado, solalinde, pico pato, boga, bagre, armado, moncholo, etc. Desserts include arrope (a thick, sweet molasses-type syrup obtained from wild fruit). Also among the most exquisite local desserts are mamon and zapallo, guayaba and quibebe (calabash with milk and cheese). Mazamorra (ground corn pudding) can be eaten alone, with sugar, milk or molasses.

IMPORTANT
We reserve the right to make changes to the order of the trip, without prior notice, due to changes in climate conditions, river water levels, flight or bus arrival and departure times or any other reason relevant to the best development of the trip.