Tag: Asado

To celebrate our successful Aconcagua expedition, we concluded with a team dinner, an Argentinean ‘Asado’ barbecue with a selection of meat and vegetables cooked to perfection over the open fire. All team members are now on their way home, after what has been a wonderful experience.  We were very lucky with the weather, as our summit day on December 19th was perfect without any wind or clouds.  Since then, the weather has deteriorated and the other teams have not been able to summit, let alone go much higher above base camp because of the high winds.  This is typical of Aconcagua and the southern Andes, where storms can pass through and prevent climbing high on the peak for up to a week at a time.  As a recap, we did the ‘Aconcagua 360’ route, trekking in the less traveled Vacas valley to Plaza Argentina base camp, then utilizing 3 high camps before reaching the summit, and then descending to the other side of the mountain to the Plaza Mulas base amp, and trekking out the shorter and more popular Horcones valley.  We enjoyed a night before and after the expedition at the Ayelen hotel in Penitentes with our good friend Steve Allen, who does a fantastic job of managing the hotel, a rustic ski lodge in the winter that becomes a haven for Aconcagua climbers during the summer climbing season.  A couple of nights at the Park Hyatt in Mendoza made our stay very comfortable, a great way to begin and end our time together in Argentina.  We have had a fantastic time, enjoying the experience of climbing the highest peak in the Andes (and also in the Americas) as well and immersing ourselves in Argentine culture and cuisine.  Onward, to the next mountain adventure!   – Garrett Madison

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