BACK TO ARGENTINA TRAVEL GUIDE

CLIMATE
It is warm and of the sub-tropical type, with a dry season in summer. From October through March it is rainy, and the annual rainfall averages over 1,000 mm. The maximum annual average temperature is 25° Celsius, with a minimum of 13° C. The province has different micro-climates due to the varying altitude of its relief.

WHAT TO PACK
To enjoy your stay in Tucuman, the best thing will be to take light clothing and comfortable footwear. You should be careful about slipping on many parts of the trekking trails. We recommend you don't forget to take sunglasses with UV protection, sunscreen (minimum factor 30) for your face and lips, and a sun protecting cap. Also bring along a sweatshirt or sweater for the cooler nights.

HEALTH
There are no endemic diseases, so no special vaccines are necessary for entry.
Argentina is free of foot and mouth disease, so beef consumption is not risky.
Shellfish consumption is usually seasonally restricted in the presence of the "red tide", a fact that is informed in the media.
Argentina has an important network of hospitals, clinics and medical posts throughout its territory, most of them possessing emergency services. In the main cities, the hospitals can treat high complexity cases, while services in remote villages are at the basic level.

WATER
All the Argentine cities mentioned on your itinerary have drinking water treatment plants. However, to avoid any possible inconvenience, it is best to drink bottled water, especially when visiting the more distant attractions.

LOCAL CUISINE
Argentina's cuisine is highly varied, the main dishes being: asado (barbecue), ensaimada, carbonada, locro, empanadas (regional meat pasties), tamales, etc. In this case in particular, Tucuman food is rooted in the tradition of the northern provinces, mixing Spanish and native cooking; the latter is especially present in local specialties such as Locro de Trigo. This explains the large number of recipes based on corn and containing hot spices, such as red peppers and chili peppers. Empanadas Tucumanas, tamales, locro and humita are, generally speaking, the local dishes that may be found in any of the local restaurants. However, there are countless other local specialties that are cooked in the homes of the local population according to recipes handed down over generations. Such is the case of Mote, carbonada, charquicillo, chanfaina and others. We can also mention the fresh and aged cheeses and the Patero wine produced locally.

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.