The earliest historical link to Aconcagua comes from the discovery of fifteenth century Inca remains found at the altitude of 5300m. It is believed that the Incas climbed significantly higher than this on Aconcagua. In 1887 the lone Swiss guide Matthias Zurbriggen climbed the long scree slopes on the northwestern side of Aconcagua and was credited as the first person to summit. His companions had turned back because of high altitude sickness.
Zurbriggen was already famous in Switzerland and New Zealand, where he had made numerous first ascents as well as the second ascent of Mount Cook, New Zealand’s highest mountain. The Polish Glacier was the second route to be pioneered on Aconcagua. The 1934 Polish Andes Expedition accomplished this first ascent in alpine style, a climb far ahead of its time.
Our food on the expedition when trekking in and on the mountain is prepared by the guides and when in Base Camp is provided by the well trained Argentine cooks at Plaza Argentina and Plaza de Mulas. Please indicate any specific dietary requirements you may have on your application form.
For special diets such as vegan and gluten/dairy free, we will call you to discuss your needs and how this will work in the group cooking situation. If your dietary requirements are especially strict, you are advised to bring a sufficient supply of your required food types with you to ensure you are provided for.
Expedition members will be sent a list detailing all necessary individual clothing and equipment to be provided. We will correspond with you prior to the trip to answer your queries and ensure you have met all the equipment requirements. Having the correct equipment is key to your performance on summit day and achieving success.