Chilean beef and Chilean gin and tonic.Traditionally, Argentina has led here. Uruguayan meat to me is better but both top notch.Nonetheless in the last 5 years Chilean beef has increased so much in quality. Some cuts (in my humble opinion) have surpassed argentine ones. Angus Black beef from Valdivia is amazing.As for Gin and tonic, might be the climate. There some great ones from way way down south. Some even have tints of mate flavor. 🧉