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How They Dazzle Us
Argentina hardly needs an introduction. It’s the land of the tango, of passion, beauty and the culmination of those things in Eva Peron. The elegance of the tango is mirrored in the grand, sweeping architecture. The Argentinian passion is evidenced in the food, wine and football (and supposed highest infidelity rate in South America).
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Why We Love Them
Besides its many man made wonders and idiosyncrasies Argentina has a wide variety of natural beauty on offer as well. Patagonia’s Perito Moreno Glacier is the third largest reserve of freshwater in the world and one of only three glaciers in Argentina that is growing, not shrinking. The world’s oldest plants were discovered in Argentina. Called Liveworts, the simple life form did not have a root or stem and are estimated to be 472 million years old.
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Their Sustainable Superpower
Argentina is home to some of the most unique and endangered animal species. From the short-tailed chinchilla that is possibly already extinct in the wild, to the Andean cat in the mountainous regions and giant armadillo, these animals need drastic intervention if they are to survive. Thankfully Fundación Vida Silvestre Argentina is working closely with the WWF since the 1980s to protect the wildlife in the country’s marine and forest areas.
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Best Time to Visit
The peak tourist season in Argentina is November to February, so if you’re looking for a bustling festival feel with lots of traffic, this might be the best time for you. Alternatively the spring months of October to December and autumn months of April to June are less busy, but the weather is still pleasant. July to August offer crisp weather conditions and a relative quiet in the otherwise busy city of Buenos Aires.
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Unique Foods
Argentina is famous for its beef exports and it forms a large part of their diet with the per capita red meat intake being of the highest in the world. The cuisine is a mixture of Central American flavours with a distinct Italian influence. Potatoes, corn pastries and cheese are common accompaniments to the meat dishes. Desserts often consist of dulce de leche, a sweet, caramel paste as the topping to cakes, pancakes and ice cream.
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