A couple of extra tips:

* Bargaining is restricted to market places, when buying in bulk and for long term stays at hostels.
* There is no obligation to tip in Argentina. That said it is often expected in the more touristy areas.
* Taxi drivers do not usually receive tips though rounding up your bill is the normal custom.
* Siesta time is practised throughout Argentina, so plan ahead and don't expect to be able to get much done from 1.00pm through to 5.30pm. With exception, many large shops and boutiques stay open in Buenos Aires during this little nap period.
* There is a deposit on 1 litre beer bottles. You have to take the bottles back to the same establishment you bought them from and quite often with the original receipt. Otherwise you won't get any money returned.
* Petrol (gasolina) is of a poor quality compared to Chile, so stock up there if you are using a multi-fuel stove. Though, with the abundance of camping supplies stores it is not difficult to source white gas in Argentina.
* Computer : Florida 537 Galería Jardín and also on the mall street outside two stories of computer shops mini dv tapes dvd's ask around to get a good price as they differ greatly from shop to shop.
* Bank charges are high at all ATM's. In 2010, it cost 11.50 pesos in the west of Argentina and 15.50 pesos in Buenos Aires per transaction. And don't forget there is a withdrawal limit of 800 pesos each time.

Yellow fever is contracted from the bite of an infected mosquito and not only as the name suggests, can it cause fever, but also muscle pain, headaches, shivering, nausea and vomiting. Most people start to recover after three or four days, but these are certainly symptoms that you would rather avoid if at all possible. Those who don't improve, enter the second phrase of fever, causing jaundice and blood in the vomit and they have about a 50% chance of surviving. Medical Authorities therefore recommend vaccinations since there is no treatment. Now, after an outbreak of yellow fever in a group of monkeys in January 2008, the good news is, the Argentinean health system offers free vacunas contra fiebre Amarilla [vaccination against yellow fever] to everyone: even to foreigners.

Where you can obtain the vacunas contra fiebre Amarilla [yellow fever vaccination] in Argentina.

In Buenos Aires the yellow fever vaccine is given free of charge at
the clinic at 690 Ingeniero Huergo Avenue (near corner of Huergo and Chile).
The working hours change regularly, so it pays first to check first by dropping by. Your will require your passport and please note that it is NOT the only clinic to give an official certificate in Argentina as some internet sources report.

In San Carlos de Bariloche, Río Negro, Argentina you can inoculated at
the local Hospital on Fridays at 1pm. It is an un-missable multi-story building taking up an entire block on the corner of Elflein and Otto Goedecke in the city centre. In 2009, you needed to register with your passport prior to 11am of the same Friday at the registration office one floor below where the vaccinations take place on the main floor. They also issue official certificates.

In Ciudad de Mendoza, it is also possible to get your yellow fever inoculation for free at
Hospital Español, on San Martin 965 near the corner of Erlich in the city centre. Opening hours are spasmodic, so you should telephone + 54 223 449 0300 or pay a visit first.

Large quantities of wheat flour are produced annually by Argentina and hence white bread is another common food item. Cakes and biscuits similarly follow suit and if you are really looking for a special treat then add a couple of alfajores [layered cookies filled with dulce de leche and covered with chocolate] to the shopping list.

Heladerias [ice-cream palours] can be found everywhere because locals just love their helado [ice-cream] and you'll be wanting more too when you taste it. Like the chocolate made in Bariloche, it is of a very high quality.

Water from the tap in towns and cities is potable. In more remote areas it pays to filter any supply you may find, even from the tap or if available, to purchase bottled water.

Yerba maté [a herbal tea served in a hollowed gourd cup and sipped through a metal or cane straw called a bombillo] is an institution in Argentina and is worth trying at least once. Coffee shops in tourist towns and the capital serve excellent espressos, but outside of these areas, you'll generally have to settle for the instant variety.

Argentina has many beer brands and varieties including boutique labels from several Artesan groups. They also have brew houses available for tasting if you really are the beer connoisseur. Though the cost factor of these special beers may have you turning back towards the fridges with more common brands like Andes, Quilmes, Iguana and Schneider. They also offer a Bock, Red Lager and Stout for those wanting something a bit different from the everyday lager.

The Argentine wine industry has to be one of the countries greatest assets. Not only is the country the fifth most important wine producer in the world, but in recent years it has attracted up to 60% of worldwide foreign investment in the viticulture field. Mendoza has the largest growing and production area in the country and while the southwest of France is officially homeland to the Malbec variety, this grape receives most of its repute from this province in Argentina. But the biggest beauty of the industry as a whole, is the fact that you can waltz into any supermarket and for a sum as small as a few euros, you can get yourself a very decent bottle of wine. So, if fermented grape juice is your poison, then you will have a wonderfully mellow time sipping your way through the untold numbers of small winery labels.

Why not try these for starters?

Polenta
Originating from northern Italy, polenta is commonly found throughout Argentina. Unlike in Europe, this cornmeal favourite is eaten as the main meal. It is mostly served wet, like a thick puree with tomato sauce and melted cheese. If you need filling up, you can't go wrong with this warm and hearty dinner.

Ñoquis con Salsa de Tomate
You can't beat a hearty serving of gnocchi - small potato dumplings - served with a simple tomato sauce and parmesan cheese. Luckily for vegetarians, this dish is available in most Argentine restaurants.

Empanadas
Empanadas are not only sold by street vendors but are commonly found in snack shops. In some restaurants they are also offered as an entree. Of all the South American countries, Argentina probably has the most varieties of this delicious fried pastry turnover and some of the common flavour assortments available for vegetarians are: queso y cebolla [cheese and onion]; humita [corn, onion and cheese]; roquefort [blue cheese] and vedura [vegetable]. So, if you are feeling a little peckish while sightseeing, this could be just the snack for you.

Chipás
Served warm with coffee, this is a favourite anytime of day or evening. Found throughout South America, these little cheese buns go by different names: pandebono in Colombia; pães de queijo in Brazil and chipás in Argentina. Made from yuca (cassava flour), the texture is somewhat sticky and gelatinous with a slight cheesy flavour.

Provoleta con Chimichurri
The asado [Argentine barbecue] has only one dish suitable for vegetarians: provoleta. So, if you happen to be dragged along to one of these eat-houses, then you can at least sample something, though the sight of all the dead animals on spits and may put you entirely off consuming anything at all.

But if you do like cheese, then this traditionally communal meal will be a definite winner. In simple terms, a two centimetre thick disc of provolone cheese is placed on the grill and baked until the exterior is golden and crispy. For a unique flavour, ask for a sprinkling of chimichurri to be pressed well into the sides of the the cheese. This pungent herb seasoning, made from parsley, garlic, oregano and cayenne pepper, is used classically as a marinade or sauce accompaniment for the Latin American barbeque, but it goes well with cheese too.

If attempting this dish by yourself, the trick to preventing the cheese from falling right through the grill is to leave it uncovered at room temperature for an hour or so beforehand. This produces a dry skin, which becomes crusty and helps keep the cheese whole during the cooking process. Even so, this conventional method requires a bit of practice and if you are afraid of loosing your deliciously creamy purchase, then just use a small frypan. It is still guaranteed to melt in your mouth, after you have bitten through the hot crunchy coating.

Fainá
Yet another north Italian meal adopted by Argentinian food culture. Fainá, or farinata as it is called in Italy, is a thin bread like pizza base made from chickpea flour seasoned with rosemary, pepper and sea salt. In Buenos Aires, Rosario and Córdoba, it is common to order a "combo": a triangle of both pizza muzzerella and fainá stacked on top of one another served with a large glass of sweet moscato [muscat wine]. A wonderful people watching snack to order at the local pizzeria or cafe.

Picadas
If you happen to pop into a bar to enjoy your time chatting with friends, then you could find yourselves getting a little peckish as the evening wears on. Picadas are plates, typically found in drinking establishments that comprise an assortment of goodies. Usually a vegetarian platter can be arranged with no problem. Some common snacks you might find in the ensemble are cheese, olives, french fries, peanuts, pickled vegetables, bruschetta, pretzels and nachos. Perfect accompaniment to any beer, wine or cocktail.

Maqui Berries
Feeling like a healthy fix? Then head straight to the local Dieteticas [health food shop] for a special concoction containing the maqui berry.

Mapuche Indians have traditionally used the fresh berries and an infusion of the leaves to treat different complaints ranging from a sore throat, diarrhea, and ulcers through to fever. The plant has also been ingested for increasing stamina and strength and recently the western market has taken an interest in the medicinal value of the Maqui tree. The berry in particular has the highest known antioxidant level of all fruits, almost 3 times that of acai berries. And for those that want a little kick as well as the curative measures: a wine, fermented from the berries, is also available in most health stores.

Dulce de Leche
This caramel spread gets a mention in every Latin American country. Known as cajeta in Mexico, manjar in Bolivia Peru and Chile, and arequipe in Colombia, it is smeared in ample proportions on bread, pastries, cakes and biscuits. Locals are even seen eating straight out of the jar, but be warned you will have to have a very sweet tooth for this devilish act.

Alfajor
Visiting Argentina and not trying at least a handful of different types of alfajores is like going to France and not eating baguette. The basic variety found in panaderias [bakeries]; dulcerias [cake shops]; and mercados [supermarkets] consists of two round short-base biscuits filled with mermlada [jam] or more commonly dulce de leche and sprinkled icing sugar.

As well as the artesan [cottage industry] variety found at markets and in small stores, larger companies also factory produce this delightful hunger stopper. Brands such as Terrabusi, Cadbury, and Milka are just a tip of the iceberg. These alfajores are either two or three biscuits high with a dulce leche or chocolate mousse filling and then covered in smooth chocolate giving true etymological meaning to the Arabic derived word: alfajor, which perfectly translates as "fancy" or "great" sweet. Never truer words spoken.

Flan de Leche
Flan de leche is the Latin version of crème caramel, and would have to be one of the most treasured desserts in these parts. Originating from the region where France and Spain border, this elegant, melt-in-your-mouth custard has not only spread south, but about as far east as it can get as well. If you are partial to a sugary end to your meal, then this is definitely the recommended way to go.