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00:00:01,900 --> 00:00:03,200
Every once in a while
someone makes something
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00:00:03,266 --> 00:00:05,367
that blows the back
of my head off.
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00:00:05,367 --> 00:00:08,600
-It is brilliant.
-Oh, that makes you hungry.
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00:00:08,667 --> 00:00:10,867
-Come on, chicos.
-[Cris] I'm like
a Mexican grandma.
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00:00:10,867 --> 00:00:12,767
-Why?
-Tania's making tacos.
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00:00:12,767 --> 00:00:14,900
-Burrito.
-They better be good. [laughs]
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00:00:14,967 --> 00:00:17,467
Four chefs that are experts
on Mexican food.
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00:00:17,467 --> 00:00:19,100
[Saul] I'm spicy
and you know it.
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00:00:19,166 --> 00:00:20,367
That's like Manuela
used to do it.
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00:00:20,367 --> 00:00:22,700
-[Daniela] I could smell
Mexico City.
-Oh, my gosh.
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00:00:22,767 --> 00:00:24,567
-Oh, wow that's pretty good.
-Hell yeah.
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-[grunts]
-Is that clock working?
It's going too fast.
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00:00:27,266 --> 00:00:29,166
-The bacon
-Aye yai yai.
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Are you watching?
15
00:00:34,767 --> 00:00:36,133
You better be watching.
16
00:00:36,133 --> 00:00:38,900
I am executive chef
at Cantina Rooftop,
New York City.
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00:00:38,967 --> 00:00:41,000
My food is a mix
of three things,
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00:00:41,000 --> 00:00:42,867
modern, grandma's food,
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00:00:42,867 --> 00:00:44,600
and street food.
It's a fiesta.
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I am the chef to beat
because I come a long way.
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I crossed the border,
now I am American citizen
[laughs] after 24 years.
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00:00:51,567 --> 00:00:53,233
More. More. More.
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00:00:53,233 --> 00:00:57,200
We making the big-ass taco.
The biggest in the whole
world. [teeth crunch]
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I will do anything it takes
to take this
for the people that I love.
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I will do anything it takes
to take this
for the people that I love.
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I'm only gonna need
three knives to beat you all.
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Three of you. Three knives.
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I'm spicy and you know it.
[laughs]
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Let's do this.
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00:01:11,266 --> 00:01:14,500
I'm the chef de cuisine
at a Mexican restaurant
in Redondo Beach
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00:01:14,567 --> 00:01:15,600
called Ortega 120.
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00:01:15,667 --> 00:01:17,000
Group up
in Gardena, California,
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00:01:17,000 --> 00:01:18,433
which is predominantly
Mexican.
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So I got to eat a lot
of good Mexican meals
growing up as a kid.
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Good and spicy. Whoo.
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I like to just modernize
those classic Mexican recipes.
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I'm like a Mexican grandma.
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I'm very confident
in my Mexican food.
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00:01:30,000 --> 00:01:30,166
I'm very confident
in my Mexican food.
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My wife's Mexican,
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and she has mentioned
that my cooking is better
than her mom's,
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but that's like our in-house
family secret.
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There's no way I'm gonna
let these other chefs beat me.
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It's a beautiful purple color
for this laritum.
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That's the way my grandma
wants to eat it.
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I'm really proud to be Mexican
because it's beautiful
nationality.
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00:01:53,667 --> 00:01:58,500
Like, Mexican food,
it's, like, really roasted
for my guajillo.
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What I'm doing
is high-end Mexican food.
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00:02:00,000 --> 00:02:00,867
What I'm doing
is high-end Mexican food.
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00:02:00,867 --> 00:02:04,400
And I have a catering company
in Paris and Miami.
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I'm a global businesswoman.
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Finally, we don't add
soy sauce to Mexican food,
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but I like to add
this umami flavor.
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I'm super creative
and I think fast on my feet.
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These two things
will help me win
this competition.
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[Zuriel] We, as Mexicans,
we really just want
to feed people.
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I am the executive chef
at Prim and Proper
in Dallas, Texas.
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I am the executive chef
at Prim and Proper
in Dallas, Texas.
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I love a big heat component.
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One of my favorite chilis
to use is serrano.
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Mexican food is the best food
because it's how I feel closer
to my ancestors.
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Remembering the little things
that my grandma would make.
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I'm the chef
to represent Mexico
because I was born there.
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All my memories
revolve around community
and copious amounts of food.
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Viva Mexico!
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Chopped, here I come.
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-Hello, everybody.
-[all] Hi.
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-[Cris] Hey, guys.
-Hey, guys.
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-[Cris] Hey, guys.
-Hey, guys.
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-[Tiffani] Welcome.
-This is gonna be rough.
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[all laughing]
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Jeez, the creme de la creme.
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Hello, chefs.
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00:03:05,867 --> 00:03:07,900
-Hola, Ted.
-Howdy.
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You are all experts
in Mexican cuisine.
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All of the baskets will have
a Mexican focus,
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and we want you to show us
your love of Mexican cooking.
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-Viva Mexico.
-Go Mexico.
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Viva Mexico.
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There are three rounds.
Mandatory mystery ingredients
for each course.
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If your dish doesn't cut it,
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00:03:26,100 --> 00:03:27,767
you will be Chopped.
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Uh, Cha, Chopped.
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-Cha-Cha Chopped.
-[chuckles]
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-Cha-Cha Chopped.
-[chuckles]
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-[Cris] Not me.
-Not me.
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All right, first basket
is in front of you.
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Open them up.
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-[laughing]
-Oh.
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-Oh, yeah.
-[Ted] In there's something
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00:03:42,667 --> 00:03:44,100
that should make you
all happy.
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-This is great.
-[Ted] Chayote squash.
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00:03:46,667 --> 00:03:49,400
-Tlayuda.
-Tlayuda!
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Tlayuda, it's like
a big tostada.
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And then you add some beans,
some fresh Mexican cheese.
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And it's totally amazing.
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[Ted] Cochinita pibil.
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[Ted] Cochinita pibil.
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00:04:01,266 --> 00:04:02,834
Oh, my gosh.
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00:04:02,834 --> 00:04:05,667
[Saul] Cochinita pibil,
it has the pickled onions,
the habenero,
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the pork, everything.
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I can't believe
I have to tear this apart.
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-What's this?
-[Ted] And huitlacoche.
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Yes.
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Oh.
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Huitlacoche, it's basically
a corn fungus,
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so it has a really
earthy taste which I love.
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-[laughs]
-[Ted] Twenty minutes
to complete your appetizers.
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-Okay.
-Clock starts now.
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[judges cheering and clapping]
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Here we go.
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Here we go.
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Saul, um...
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00:04:34,200 --> 00:04:36,867
Tiffani, Chris, you are joined
by a very special guest,
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00:04:36,867 --> 00:04:39,567
modern-Mexican chef
Daniela Soto-Innes.
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-Welcome, chef.
-[Chris] Welcome, welcome,
welcome.
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Yes. So happy to be here.
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What would you say
most Americans misunderstand
about Mexican cuisine?
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A lot of people think
Mexican food is only
about tapas.
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But we have so much varieties.
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So much variety.
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[Daniela] The north, you have
all the delicious seafood.
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On the south, is the
Cochinita pibil.
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So, Cochinita pibil is a very,
ubiquitous, um, Mexican dish.
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So, Cochinita pibil is a very,
ubiquitous, um, Mexican dish.
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-It's kind of like pulled pork
from the south.
-Yeah.
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00:05:05,967 --> 00:05:07,467
But much different
flavor profile.
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A lot of citrus.
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-Sometimes oranges.
-[Daniela] Yes,
I can smell it.
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00:05:10,767 --> 00:05:12,400
-Yeah.
-Mmm.
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[Tania] My style
is elevated Mexican.
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I want to make
my really beautiful
high-end stack.
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And I'm going to use
the cochinita
for my taco filling.
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So, I'm making
a cochinita taco
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with some frijoles refritos
with huitlacoche.
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And a salad of a chayote.
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And a salad of a chayote.
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I'm taking the whole tlayuda
and I'm putting it
into my blender.
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And then I add the huitlacoche
to do, like,
a really nice sauce.
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for my tacos.
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Oh, that's good.
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Huitlacoche's one of my
favorite ingredients.
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It's like our Mexican truffle.
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And it's the fungus
of the corn.
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It's crazy
'cause from time to time
in the kitchen,
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you'll get a case of corn...
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-[Daniela] Yeah.
-...and there'll be,
like, a new cook who's like,
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"What is this?" "No, no, no."
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-"No, don't throw it away."
-"Save it." Yeah.
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-"Don't throw it away."
-[Daniela] I know, yeah.
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The sleeper ingredient
in this basket for me
is that chayote,
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-kind of like an apple
and zucchini pear.
-[Tiffani] Yep.
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-kind of like an apple
and zucchini pear.
-[Tiffani] Yep.
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Kind of...
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00:06:02,567 --> 00:06:05,367
-Hey, Z, you gonna make us
a great dish?
-[Zuriel] Absolutely.
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Chayote is in the squash
family, we ate it a lot
growing up.
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So, I'm gonna make
a bit of a fritter
with the cochinita in there.
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Gonna make a bit of like
a fungus barbecue sauce
with the beans.
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I decided to make
cochinita fritters
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because it's a quick
little bite
for an appetizer round.
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-The whole basket
in the fritter...
-[Chris] Wow.
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00:06:25,367 --> 00:06:26,967
-...which can be
really delicious...
-[Chris] Wow.
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...and sometimes
is a very smart play.
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Sometimes it gets
a little muddy and lost.
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Sometimes it gets
a little muddy and lost.
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[Cris] Hell yeah.
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I taste the cochinita
and it's bland,
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so I know I'm gonna
have to doctor it up.
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-[grunts]
-[Chris] Cris, it looked like
you were, uh,
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trying to figure out
that basket.
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Yeah, the basket kinda
too me a little by surprise,
but I'm adapting to it.
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I'm keeping it simple
with my game plan.
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I'm making a chile relleno
with a chayote slaw
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and a huitlacoche salsa verde.
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Behind you.
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[Cris] I know that I could
stuff this meat into a pepper
and kinda turn it into my own.
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[Cris] I know that I could
stuff this meat into a pepper
and kinda turn it into my own.
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I gotta char those poblanos.
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Hey, brother,
are you gonna use this onion?
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00:07:03,667 --> 00:07:05,200
-[Saul] Take it, take it,
-[Cris] Okay, thank you,
brother.
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00:07:05,266 --> 00:07:06,567
I have to work on my salsa.
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I grab chilies, tomatillos,
yellow onion,
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and I saute it
with my huitlacoche.
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I like to call myself
"the sauce guy,"
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take pride in all my sauces.
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So my salsa
needs to be on point.
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Oh, wow, that's pretty good.
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00:07:18,767 --> 00:07:21,867
So, I'm excited also to see
that tlayuda.
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It's like the crunchiest,
delicious...
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00:07:24,667 --> 00:07:27,066
-I... I don't want
to say pizza.
-Right.
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00:07:27,066 --> 00:07:29,100
-Yeah.
-[Daniela] But it's like
that texture
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00:07:29,100 --> 00:07:30,000
when you get, like,
that thin-crust pizza...
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00:07:30,000 --> 00:07:31,100
when you get, like,
that thin-crust pizza...
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00:07:31,166 --> 00:07:32,667
-[Tiffani] Yep. Yes.
-...that you love.
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00:07:32,667 --> 00:07:34,367
[Ted] It looks delicious.
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00:07:34,367 --> 00:07:36,500
[Daniela] So much bean
and cheese,
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00:07:36,567 --> 00:07:38,266
and, like, tosaco on it.
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00:07:38,266 --> 00:07:41,900
So, I'm really, really excited
to see what they're
going to cook.
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00:07:41,967 --> 00:07:43,767
Gonna start with this.
200
00:07:43,767 --> 00:07:45,567
I love this dish.
It's one of my
favorite dishes.
201
00:07:45,567 --> 00:07:47,567
I can't believe
I have to mess this up
202
00:07:47,567 --> 00:07:48,767
to come up
with something else.
203
00:07:49,367 --> 00:07:50,867
But, uh, it's doable.
204
00:07:50,867 --> 00:07:52,367
I'm gonna make a gordita.
205
00:07:52,367 --> 00:07:54,400
It's stuffed with a tlayuda.
206
00:07:55,967 --> 00:07:59,667
Gordita basically
is home-based patty
that has been stuffed.
207
00:07:59,667 --> 00:08:00,000
I start by mixing masa harina
in water.
208
00:08:00,000 --> 00:08:02,266
I start by mixing masa harina
in water.
209
00:08:02,266 --> 00:08:05,300
When my dough is ready,
I wrap it around
Oaxaca cheese
210
00:08:05,367 --> 00:08:07,700
and the tlayuda
to make a gordita.
211
00:08:09,200 --> 00:08:11,367
This is like how Manuela
used to do it, my mom.
212
00:08:11,367 --> 00:08:13,367
Chefs, 10 minutes
on the clock.
213
00:08:15,000 --> 00:08:16,767
Behind.
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00:08:16,767 --> 00:08:18,767
[Tania] I want to add
a fresh element.
215
00:08:18,767 --> 00:08:24,166
So, for the squash,
I'm mangling it and dressing
with miso and some olive oil
216
00:08:24,166 --> 00:08:26,367
so it can be, like,
a nice chago de salad.
217
00:08:28,500 --> 00:08:30,000
[Zuriel] Every dish
needs a salsa,
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00:08:30,000 --> 00:08:32,500
so I strip the beans
off the tlayuda
219
00:08:32,567 --> 00:08:36,266
and then I throw in
my huitlacoche
to make a salsa.
220
00:08:36,266 --> 00:08:39,500
And I add dried cherries
and medjool dates.
221
00:08:39,567 --> 00:08:41,500
It's a little bit sweet,
little bit heat.
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00:08:43,166 --> 00:08:45,100
[Cris] I still have to stuff
my poblanos.
223
00:08:45,100 --> 00:08:47,767
And try to get the squash
just to have a crunch
that I really enjoy,
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00:08:47,767 --> 00:08:48,967
so I'm gonna put it in my mix.
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00:08:49,967 --> 00:08:51,667
I need some smokiness.
226
00:08:51,667 --> 00:08:55,900
And then I run to the fridge
and grab the one thing
I love to cook with, chorizo.
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00:08:55,967 --> 00:08:57,467
I'm gonna add
the refried beans
228
00:08:57,467 --> 00:08:58,967
and the cheese
from the tlayuda.
229
00:08:58,967 --> 00:09:00,000
I'm stuffing these rellenos
as fast as I can.
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00:09:00,000 --> 00:09:01,100
I'm stuffing these rellenos
as fast as I can.
231
00:09:03,567 --> 00:09:05,367
[Saul]
With the chayote squash,
I decide to make
232
00:09:05,367 --> 00:09:07,767
chayote coleslaw.
233
00:09:07,767 --> 00:09:12,000
Okay. So, my gorditas,
I want it to be nice
and even cook.
234
00:09:13,400 --> 00:09:16,000
I'm feeling very worried
because I notice
235
00:09:16,000 --> 00:09:18,000
that as soon as I cut it,
it's gonna fall apart
236
00:09:18,066 --> 00:09:20,000
because the tlayuda is inside.
237
00:09:20,066 --> 00:09:21,900
Saul seems to be struggling
with his masa.
238
00:09:21,967 --> 00:09:24,200
I don't know, he's just trying
to keep the cake together
a little bit.
239
00:09:24,266 --> 00:09:25,367
-That's huge.
-[Tiffani] Yeah.
240
00:09:25,367 --> 00:09:26,867
Chef, you doing all right
over there, man?
241
00:09:26,867 --> 00:09:30,000
-Hear a lot of noise.
-I know. I'm pretty busy,
but I got this.
242
00:09:30,000 --> 00:09:30,867
-Hear a lot of noise.
-I know. I'm pretty busy,
but I got this.
243
00:09:30,867 --> 00:09:33,667
Instead of me stuffing them,
I need to go to plan B.
244
00:09:33,667 --> 00:09:35,367
Running out of time,
so he's gotta figure it out.
245
00:09:35,367 --> 00:09:36,867
Five minutes to go.
246
00:09:36,867 --> 00:09:39,100
Is that clock working?
It's going too fast.
247
00:09:39,100 --> 00:09:41,000
The time is running out.
248
00:09:41,066 --> 00:09:43,066
I need to put
all this together.
249
00:09:43,066 --> 00:09:45,367
[groans]
Why you doing this to me?
250
00:09:55,000 --> 00:09:56,166
Why you doing this to me?
251
00:09:56,166 --> 00:09:57,800
[Tiffani] Saul is really
struggling with his masa.
252
00:09:57,867 --> 00:09:59,867
Maybe he needs
to press it down
a little bit further.
253
00:09:59,867 --> 00:10:02,767
It looks kind of dense
and thick,
and he's running out of time.
254
00:10:02,767 --> 00:10:04,266
My dough will probably
fall apart
255
00:10:04,266 --> 00:10:06,667
because the tlayuga's inside,
the queso Oaxaca.
256
00:10:06,667 --> 00:10:08,100
So I decide to make it a sope.
257
00:10:08,100 --> 00:10:11,100
That's how I change plan A
to plan B.
258
00:10:11,100 --> 00:10:15,100
Sopes is a good plan B
because you have,
like, an edge, like a pizza,
259
00:10:15,166 --> 00:10:17,967
so it holds
all the ingredients nicely
instead of me stuffing them.
260
00:10:17,967 --> 00:10:18,879
Saul, how are you doing
down there?
261
00:10:18,879 --> 00:10:19,400
Saul, how are you doing
down there?
262
00:10:19,467 --> 00:10:21,467
[Saul] Uh... Uh, I wanted
to make a gordita,
263
00:10:21,467 --> 00:10:23,667
but then I was like,
"You know what?
264
00:10:23,667 --> 00:10:25,667
It's still gordita,
I'm just gonna make it
into a sope."
265
00:10:25,667 --> 00:10:27,467
Oh, all right, I like it.
266
00:10:27,467 --> 00:10:28,967
-That's impressive.
-[chuckles]
267
00:10:30,667 --> 00:10:33,400
With my huitlacoche,
I'm just gonna go simple.
268
00:10:33,467 --> 00:10:37,767
I'm gonna, uh, saute it
with some red jalapenos,
sweet corn.
269
00:10:37,767 --> 00:10:39,367
We're doing Mexican stuff.
270
00:10:39,367 --> 00:10:42,066
I throw some tequila
just to spice things up.
271
00:10:44,667 --> 00:10:46,867
Oh, my gosh.
272
00:10:46,867 --> 00:10:48,879
[Tiffani] We have four experts
on Mexican food.
273
00:10:48,879 --> 00:10:49,266
[Tiffani] We have four experts
on Mexican food.
274
00:10:49,266 --> 00:10:51,200
Our expectations
are sky-high for this.
275
00:10:52,700 --> 00:10:54,000
[Zuriel] Having the fritters
cooked properly
276
00:10:54,066 --> 00:10:55,900
is probably the most
important thing
277
00:10:55,967 --> 00:10:58,100
because half the basket
right there.
278
00:10:59,266 --> 00:11:01,166
Keep going, guys,
about a minute left.
279
00:11:01,166 --> 00:11:04,166
-Oh, my God. Vamos, Muchachos.
-[Tiffani] Okay, so that's...
280
00:11:04,166 --> 00:11:05,400
-Down to the wire. Let's go.
-[laughing]
281
00:11:05,467 --> 00:11:07,266
[Daniela] I'm, like,
a little bit nervous for them.
282
00:11:08,700 --> 00:11:10,467
I grab the tray
with the squash,
283
00:11:10,467 --> 00:11:12,900
I mix it with some julienne
red onions,
284
00:11:12,967 --> 00:11:16,467
and I finish it
with some cilantro,
and I have my garnish.
285
00:11:16,467 --> 00:11:18,667
[Chris] Finish hard.
Finish hard.
286
00:11:18,667 --> 00:11:18,879
Final seconds, chefs.
Get it all plated up.
287
00:11:18,879 --> 00:11:21,367
Final seconds, chefs.
Get it all plated up.
288
00:11:21,367 --> 00:11:23,800
Ten. Nine.
289
00:11:23,867 --> 00:11:25,900
Eight. Seven.
290
00:11:25,967 --> 00:11:28,166
-Six. Five.
-Let's go, guys.
291
00:11:28,166 --> 00:11:30,567
[Ted] Four. Three.
292
00:11:30,567 --> 00:11:32,767
Two. One.
293
00:11:32,767 --> 00:11:35,667
-Time's up. Please step back.
-All right. Whoo.
294
00:11:37,867 --> 00:11:39,567
-Good job, Cris.
-Good job, brother.
295
00:11:39,567 --> 00:11:40,667
-[Saul] Wow, look at you.
-Whoo.
296
00:11:40,667 --> 00:11:41,867
-[Saul] Good job, guys.
-Wow.
297
00:11:42,600 --> 00:11:44,200
That looks awesome.
298
00:11:44,266 --> 00:11:45,500
[Cris]
I think I did really good.
299
00:11:45,567 --> 00:11:46,934
I have a Mexican heart,
300
00:11:46,934 --> 00:11:48,879
so I feel like I represented
the country very well
right now.
301
00:11:48,879 --> 00:11:48,967
so I feel like I represented
the country very well
right now.
302
00:11:54,400 --> 00:11:56,467
Time just flew like crazy.
303
00:11:56,467 --> 00:11:59,266
But I'm not worried
about my dish.
I think I got this.
304
00:12:06,800 --> 00:12:10,000
Chefs, you have arrived
at the chopping block.
305
00:12:10,000 --> 00:12:12,567
In the first basket
you got Chayote squash,
306
00:12:13,266 --> 00:12:14,400
bean tlayuda,
307
00:12:14,967 --> 00:12:16,000
Cochinita pibil,
308
00:12:16,600 --> 00:12:17,667
and huitlacoche.
309
00:12:18,767 --> 00:12:18,879
Chef Saul, please tell us
what you've made.
310
00:12:18,879 --> 00:12:20,100
Chef Saul, please tell us
what you've made.
311
00:12:20,166 --> 00:12:23,166
Yeah, I made a cochinita
with chayote coleslaw,
312
00:12:23,166 --> 00:12:25,900
huitlacoche,
with some serranoes
and a little bit of corn.
313
00:12:25,967 --> 00:12:28,100
And as the last,
I decided to add some tequila
314
00:12:28,100 --> 00:12:31,667
because the best way to party,
to have a fiesta
is with tequila.
315
00:12:31,667 --> 00:12:35,266
Chef, what does it mean to you
to be here representing
the great cuisine of Mexico?
316
00:12:35,266 --> 00:12:36,867
I think I'm living
the American dream.
317
00:12:36,867 --> 00:12:39,367
I wasn't documented
for, uh, 20 years,
318
00:12:39,367 --> 00:12:41,467
and then
this past July the 6th,
319
00:12:41,467 --> 00:12:44,266
judge told me, like,
"Saul, you know,
congratulations,
320
00:12:44,266 --> 00:12:46,600
you're an American citizen."
Like, you start crying.
321
00:12:47,467 --> 00:12:48,800
You know, it's amazing.
322
00:12:48,867 --> 00:12:48,879
-Congratulations.
-Congratulations, chef.
323
00:12:48,879 --> 00:12:49,900
-Congratulations.
-Congratulations, chef.
324
00:12:49,967 --> 00:12:51,400
-Thank you. Thank you.
-Yes.
325
00:12:51,467 --> 00:12:53,767
Saul, this is delicious.
326
00:12:53,767 --> 00:12:56,367
You have the smoky,
uh, cochinita pibil
327
00:12:56,367 --> 00:13:00,100
within the, like,
really funky, earthy
huitlacoche.
328
00:13:00,166 --> 00:13:01,166
I think that is so, so smart.
329
00:13:01,166 --> 00:13:03,967
And to finish it off
with the chayote
330
00:13:03,967 --> 00:13:05,900
and give it that freshness
is so great.
331
00:13:07,400 --> 00:13:09,300
You did a lot of work here
in 20 minutes.
332
00:13:09,367 --> 00:13:11,467
Um, what I really like
about this dish the most
333
00:13:11,467 --> 00:13:13,300
is that there's little bits
of freshness here,
334
00:13:13,367 --> 00:13:16,000
and obviously
from the chayote,
but even this corn.
335
00:13:16,066 --> 00:13:17,667
It's still mostly raw
and nice and fresh.
336
00:13:17,667 --> 00:13:18,879
-Doing a huitlacoche
salsa verde is just brilliant.
-Thank you.
337
00:13:18,879 --> 00:13:21,166
-Doing a huitlacoche
salsa verde is just brilliant.
-Thank you.
338
00:13:21,166 --> 00:13:24,667
This reminds me a lot
of the gorditas
at Charampe, Saul.
339
00:13:24,667 --> 00:13:27,667
Uh, which is very
similar flavors.
340
00:13:27,667 --> 00:13:31,667
Would have been nice maybe
if you push it down
a little bit more.
341
00:13:31,667 --> 00:13:34,800
and then cooked it
with the fat
of the cochinita pibil.
342
00:13:34,867 --> 00:13:37,667
That could have helped
to, like, just soften it up
a little bit.
343
00:13:37,667 --> 00:13:40,867
But I could smell Mexico City,
344
00:13:40,867 --> 00:13:43,767
-so thank you very much.
-Thank you, Daniela.
It's a pleasure.
345
00:13:43,767 --> 00:13:45,000
Next, Chef Cris.
346
00:13:45,066 --> 00:13:48,166
What you have
is a chile relleno
347
00:13:48,166 --> 00:13:48,879
with a huitlacoche
salsa verde,
348
00:13:48,879 --> 00:13:50,200
with a huitlacoche
salsa verde,
349
00:13:50,266 --> 00:13:53,667
and chayote squash
with some onion, lime,
350
00:13:53,667 --> 00:13:55,367
and some charred tomatoes.
351
00:13:55,367 --> 00:13:58,100
Growing up in Gardena,
California, it's predominantly
Hispanic.
352
00:13:58,166 --> 00:14:00,400
I think I was the only
Black kid in the neighborhood.
353
00:14:00,467 --> 00:14:03,100
So, the love for Mexican food
has always been in me.
354
00:14:03,166 --> 00:14:05,767
My wife is also Mexican.
She's from Michoacan
355
00:14:05,767 --> 00:14:07,867
She is my biggest critic.
356
00:14:07,867 --> 00:14:09,266
Every once in a while, Cris,
someone makes something
357
00:14:09,266 --> 00:14:10,834
that blows the back
of my head off.
358
00:14:10,834 --> 00:14:13,367
And I would never
have thought to make
huitlacoche salsa verde.
359
00:14:13,367 --> 00:14:14,567
It is brilliant.
360
00:14:15,567 --> 00:14:17,500
The funk of the huitlacoche
is in here
361
00:14:17,567 --> 00:14:18,879
with the depth
of the salsa verde.
362
00:14:18,879 --> 00:14:19,000
with the depth
of the salsa verde.
363
00:14:19,066 --> 00:14:20,900
It is unbelievably good.
364
00:14:20,967 --> 00:14:25,467
Um, using the cochinita pibil
inside with the chorizo,
also really smart.
365
00:14:25,467 --> 00:14:27,667
-Thank you.
-I'm kind of a snob
about salsa verdes
366
00:14:27,667 --> 00:14:29,266
'cause I bottle
my own. [laughs]
367
00:14:29,266 --> 00:14:30,767
This is awesome.
368
00:14:30,767 --> 00:14:32,500
Poblano isn't fully cooked.
369
00:14:32,567 --> 00:14:35,467
-Okay.
-But overall,
a very, very good start.
370
00:14:35,467 --> 00:14:36,700
Thank you. Thank you, chef.
371
00:14:36,767 --> 00:14:39,100
Poblano is really delicious.
372
00:14:39,100 --> 00:14:40,200
Just cook it
a little bit longer.
373
00:14:40,266 --> 00:14:41,567
But otherwise, like,
374
00:14:41,567 --> 00:14:44,367
it's super impressive
what you did in, like,
20 minutes.
375
00:14:44,367 --> 00:14:45,400
Thank you, chef.
376
00:14:45,467 --> 00:14:46,600
Next, Chef Tania.
377
00:14:46,667 --> 00:14:48,667
What I made for you is a taco
378
00:14:48,667 --> 00:14:48,879
with some frijoles refritos,
huitlacoche.
379
00:14:48,879 --> 00:14:51,867
with some frijoles refritos,
huitlacoche.
380
00:14:51,867 --> 00:14:55,166
chili serrano, cochinita
roasted with onions.
381
00:14:55,166 --> 00:14:59,300
And then I did a salad
with miso and chayote.
382
00:14:59,367 --> 00:15:02,300
[Tiffani]
I think the huitlacoche,
um, and the beans together
383
00:15:02,367 --> 00:15:04,767
are super delicious,
like, one complements
the other.
384
00:15:04,767 --> 00:15:06,800
So, like, the earthiness
and sweetness of the beans
385
00:15:06,867 --> 00:15:10,100
with the earthiness
of the huitlacoche,
so delicious.
386
00:15:10,100 --> 00:15:12,166
I love that you did it,
like, very small.
387
00:15:12,166 --> 00:15:16,166
But the cochinita,
it could have been pulled
a little bit
388
00:15:16,166 --> 00:15:18,000
so it wouldn't be so dry.
389
00:15:19,367 --> 00:15:21,266
And I was looking for spice.
390
00:15:21,266 --> 00:15:23,667
-Yeah.
-But it's a beautiful
presentation,
391
00:15:23,667 --> 00:15:26,767
-and I love the chayote,
how bright that was.
-Thank you.
392
00:15:26,767 --> 00:15:28,266
Chef Tania, first,
the dish is you,
393
00:15:28,266 --> 00:15:29,400
-little and packs a punch.
-[Tania chuckles]
394
00:15:29,467 --> 00:15:30,467
-Thank you.
-[Chris laughs]
395
00:15:30,467 --> 00:15:32,567
-[Daniela] With a big smile.
-[Tiffani] Yeah.
396
00:15:32,567 --> 00:15:35,266
And there's all these
little choices that you made
that are so smart.
397
00:15:35,266 --> 00:15:37,800
Like, the use of the beans
from the tlayuda is...
398
00:15:37,867 --> 00:15:39,800
uh, I love what you did
mixing it
with the huitlacoche.
399
00:15:39,867 --> 00:15:41,867
I could eat this one
that's a little bit spicier,
400
00:15:41,867 --> 00:15:44,600
I could, on a Sunday
watching football,
and be very, very happy.
401
00:15:45,567 --> 00:15:46,567
Thank you, Chef Tania.
402
00:15:47,100 --> 00:15:48,433
Finally, Chef Z.
403
00:15:48,467 --> 00:15:48,879
I've prepared
a tortitas de calabaza
with cochinita pibil.
404
00:15:48,879 --> 00:15:52,400
I've prepared
a tortitas de calabaza
with cochinita pibil.
405
00:15:52,467 --> 00:15:55,000
So, it's a play on, like,
a squash fritter.
406
00:15:55,066 --> 00:15:58,467
Over the bottom
is a huitlacoche salsa,
407
00:15:58,467 --> 00:16:01,500
prepared with some
fresh veggies, the beans,
408
00:16:01,567 --> 00:16:03,500
and, uh, a little vinegar
for acidity,
409
00:16:03,567 --> 00:16:06,200
and the pickled red onions
went into there as well.
410
00:16:06,266 --> 00:16:07,767
I love the texture of it.
411
00:16:07,767 --> 00:16:11,100
Um, and I love the use
of the chayote in the fritter.
412
00:16:11,100 --> 00:16:14,300
Cochinita pibil as like a...
as a whisper,
413
00:16:14,367 --> 00:16:15,900
letting the meat
take a back seat.
414
00:16:15,967 --> 00:16:18,700
Um, because all that smokiness
and the fat really does work
415
00:16:18,767 --> 00:16:18,879
to, like, add more
to this fritter.
416
00:16:18,879 --> 00:16:21,000
to, like, add more
to this fritter.
417
00:16:21,000 --> 00:16:23,367
There's something
so heartwarming
about this dish
418
00:16:23,367 --> 00:16:25,567
-that I'm really...
I keep going back to.
-Thank you.
419
00:16:25,567 --> 00:16:28,800
It's very rustic,
but it's totally delicious,
very comforting.
420
00:16:28,867 --> 00:16:32,667
Um, I love how you,
how you shredded the pibil.
421
00:16:32,667 --> 00:16:35,467
The sauce, the huitlacoche
and the tlayuda,
422
00:16:35,467 --> 00:16:37,667
um, you know,
it's got a great consistency,
423
00:16:37,667 --> 00:16:40,166
-but it's just
too sweet for me.
-Thank you, chef.
424
00:16:40,166 --> 00:16:42,567
-[Daniela] What's the sweet
in the...
-[Zuriel] Uh, I added raisins
425
00:16:42,567 --> 00:16:43,900
and medjool dates.
426
00:16:43,900 --> 00:16:46,367
We use a lot of, like,
dried fruits and stuff
as sweeteners.
427
00:16:46,367 --> 00:16:48,100
I think it doesn't work
with the salsa.
428
00:16:48,100 --> 00:16:48,879
It clashes a little bit.
429
00:16:48,879 --> 00:16:50,266
It clashes a little bit.
430
00:16:50,266 --> 00:16:54,800
But it's a really cool,
uh, way to incorporate
the beans and the huitlacoche.
431
00:16:54,867 --> 00:16:59,567
-[Zuriel] Mmm-hmm.
-Um, just maybe take back
the sweetness a little bit.
432
00:16:59,567 --> 00:17:00,600
Thank you, chef.
433
00:17:00,667 --> 00:17:02,000
All right, thank you, chefs.
434
00:17:03,266 --> 00:17:05,200
My sauce was too sweet.
435
00:17:05,266 --> 00:17:07,600
And looking back on it,
I completely agree.
436
00:17:07,667 --> 00:17:09,266
I should have added
some chilies.
437
00:17:09,266 --> 00:17:12,100
[Saul] I agree with what they
had to say about my sope.
438
00:17:12,100 --> 00:17:13,567
I think it was
a little bit thick,
439
00:17:13,567 --> 00:17:14,767
but everybody should be
worried about me.
440
00:17:14,767 --> 00:17:16,767
I mean, look at this face.
[chuckles]
441
00:17:30,200 --> 00:17:32,867
Who's dish
is on the chopping block?
442
00:17:43,567 --> 00:17:46,367
Chef Z, you've been Chopped.
Judges.
443
00:17:48,400 --> 00:17:51,667
Chef Z, we really liked
what you did
with the cochinita pibil
444
00:17:51,667 --> 00:17:54,100
and the chayote,
making that fritter.
445
00:17:54,166 --> 00:17:55,467
But really
what it came down to
446
00:17:55,467 --> 00:17:56,252
was the usage of the, uh,
huitlacoche and the tlayuda.
447
00:17:56,252 --> 00:17:59,266
was the usage of the, uh,
huitlacoche and the tlayuda.
448
00:17:59,266 --> 00:18:01,767
We just felt like yours
was just too sweet.
449
00:18:01,767 --> 00:18:03,300
And so we had to chop you.
450
00:18:03,367 --> 00:18:04,667
-Thank you, chef.
-[Chris] That's okay.
451
00:18:06,900 --> 00:18:08,367
[Zuriel]
My sauce was too sweet.
452
00:18:08,367 --> 00:18:10,266
I should have added
some chilies.
453
00:18:10,266 --> 00:18:11,567
It's... It's tough, you know.
454
00:18:11,567 --> 00:18:13,467
It's like a kick in the gut.
455
00:18:13,467 --> 00:18:14,667
But, you know,
you get back up.
456
00:18:18,000 --> 00:18:20,767
[Ted] Chef Saul, Chef Chris,
Chef Tania,
457
00:18:20,767 --> 00:18:21,800
ready to do this again?
458
00:18:21,867 --> 00:18:23,100
-Totally ready.
-Team on.
459
00:18:23,100 --> 00:18:24,100
They're all yours.
460
00:18:26,800 --> 00:18:27,967
[exhales]
461
00:18:28,467 --> 00:18:29,500
[Ted] Open them up.
462
00:18:33,166 --> 00:18:34,467
What the heck?
463
00:18:34,467 --> 00:18:36,567
[Ted] And we want you
to keep the Mexican
flavor coming
464
00:18:36,567 --> 00:18:38,567
-with...
-Wow, goat shoulder.
465
00:18:38,567 --> 00:18:39,767
[Ted] Goat shoulder.
466
00:18:39,767 --> 00:18:42,400
-Yucca.
-Oh, my gosh.
467
00:18:42,467 --> 00:18:45,300
-Oh, that's good.
-[Ted] Mole poblano.
468
00:18:45,367 --> 00:18:47,900
The mole, okay, great.
I have to make mole.
469
00:18:47,967 --> 00:18:50,266
-What's this?
-[Ted] An elote ice cream.
470
00:18:50,266 --> 00:18:52,166
Uh, is this a dessert?
471
00:18:52,166 --> 00:18:53,767
Ice cream? Are you kidding me?
472
00:18:53,767 --> 00:18:55,667
I'm not excited
about this ice cream.
473
00:18:55,667 --> 00:18:56,252
But, you know, it's Chopped.
[sighs]
474
00:18:56,252 --> 00:18:58,100
But, you know, it's Chopped.
[sighs]
475
00:18:59,166 --> 00:19:01,467
-We'll see.
-[Ted] Thirty minutes
for round two.
476
00:19:03,066 --> 00:19:04,100
[blows air]
477
00:19:04,166 --> 00:19:05,867
Clock starts now.
478
00:19:05,900 --> 00:19:08,000
-[Tiffani] All right,
entree round. Let's go, chefs.
-[Chris] Right, here we go.
479
00:19:08,000 --> 00:19:09,467
Pa-pa, pa-pa, pa-pa.
480
00:19:09,467 --> 00:19:11,266
Goat shoulder. Here we go.
481
00:19:11,266 --> 00:19:12,867
[Tiffani] I actually think
this is a great basket.
482
00:19:12,867 --> 00:19:14,166
I know that there's
some challenges.
483
00:19:14,166 --> 00:19:15,500
Goat shoulder's tough, right?
484
00:19:15,500 --> 00:19:17,700
Literally, tough.
They put the yucca
and the goat shoulder
485
00:19:17,767 --> 00:19:19,867
are long-cooking time
ingredients.
486
00:19:19,867 --> 00:19:24,000
Yucca is something
that definitely takes
about 25 minutes to cook.
487
00:19:26,567 --> 00:19:28,100
[Saul] Chop, chop, chop.
488
00:19:28,100 --> 00:19:31,367
Oh, speaking of tough,
Saul is just going to town
on his goat's shoulder.
489
00:19:31,367 --> 00:19:32,834
Can you see this?
Which is smart, actually.
490
00:19:32,867 --> 00:19:35,166
-[Daniela] He might
break that knife. [laughs]
-[chuckles] Exactly.
491
00:19:35,166 --> 00:19:37,967
[Saul] This goat shoulder
reminds me of when
I was a kid.
492
00:19:37,967 --> 00:19:39,600
My mom used to ask me
to cut the goat.
493
00:19:39,667 --> 00:19:41,367
I wanted to break
all the muscles apart,
494
00:19:41,367 --> 00:19:43,567
so to have a nice,
tender goat,
495
00:19:43,567 --> 00:19:46,300
I want this goat
to be Chopped. [laughing]
496
00:19:46,367 --> 00:19:49,000
Huh, man,
doing all right over there?
497
00:19:49,000 --> 00:19:50,300
[Saul] I'm doing great.
498
00:19:50,367 --> 00:19:52,667
I am making zarape de chivo.
499
00:19:52,667 --> 00:19:54,800
Zarape's a very popular dish
in Mexico.
500
00:19:54,867 --> 00:19:56,252
Where's my spoon?
It's a sandwich
made out of two tortillas.
501
00:19:56,252 --> 00:19:58,500
Where's my spoon?
It's a sandwich
made out of two tortillas.
502
00:19:58,567 --> 00:20:00,200
And, of course, mole.
503
00:20:00,200 --> 00:20:03,667
The goat shoulder,
I'm gonna mix it with
some mole for my stuffing.
504
00:20:03,667 --> 00:20:05,367
Ooh, okay.
505
00:20:05,367 --> 00:20:10,467
Dukkha is very widely used
in Latin-America
as a starch,
506
00:20:10,467 --> 00:20:12,000
mashed or fried.
507
00:20:14,367 --> 00:20:16,467
[Cris]
The profile of the yucca
is very starchy,
508
00:20:16,467 --> 00:20:19,266
so being "the sauce man,"
I'm gonna make my own mole.
509
00:20:19,266 --> 00:20:22,500
I'm making goat
with a yucca yellow mole.
510
00:20:22,567 --> 00:20:26,252
Behind. Behind. Behind.
Mole is a nut-based
chocolate sauce.
511
00:20:26,252 --> 00:20:26,467
Behind. Behind. Behind.
Mole is a nut-based
chocolate sauce.
512
00:20:26,467 --> 00:20:29,800
I decided to add peanut butter
because that was the best way
to get that nuttiness.
513
00:20:29,867 --> 00:20:31,166
And I melt white chocolate.
514
00:20:31,166 --> 00:20:33,166
To finish the sauce,
I add my yucca.
515
00:20:34,166 --> 00:20:35,567
And then I grab
the goat shoulder.
516
00:20:35,567 --> 00:20:38,300
I need to figure out
how to utilize this
prepared mole.
517
00:20:38,367 --> 00:20:40,166
The flavor's actually
not that bad.
518
00:20:40,166 --> 00:20:42,200
I'm gonna try to get
creative with it though.
519
00:20:42,266 --> 00:20:45,066
So, I'm adding it to the goat.
520
00:20:45,066 --> 00:20:48,200
Judges, elotes,
the classic Mexican
street corn.
521
00:20:48,266 --> 00:20:50,767
Mayo, chili powder,
cheese, delicious.
522
00:20:50,767 --> 00:20:52,767
But does it work in ice cream?
523
00:20:52,767 --> 00:20:54,867
Does that work
in a savory dish?
524
00:20:54,867 --> 00:20:56,252
It might work. We'll see.
[laughing]
525
00:20:56,252 --> 00:20:57,467
It might work. We'll see.
[laughing]
526
00:20:58,900 --> 00:21:00,367
[Tania] Too sweet. Too sweet.
Too sweet.
527
00:21:00,367 --> 00:21:02,900
Elote ice cream,
It just tastes like corn.
528
00:21:02,967 --> 00:21:05,100
It has a little bit
of cheese on it,
529
00:21:05,100 --> 00:21:06,567
a little bit of chili pepper.
530
00:21:06,567 --> 00:21:08,100
Maybe.
531
00:21:08,100 --> 00:21:11,500
So, I decided to do
a Mexican corn risotto
532
00:21:11,567 --> 00:21:14,266
with mole-braised goat,
and yucca chips.
533
00:21:15,967 --> 00:21:18,100
I know a risotto needs cheese,
534
00:21:18,100 --> 00:21:20,700
so I'm grabbing
the blue cheese
and the Mexican crema
535
00:21:20,767 --> 00:21:22,767
to balance out
the flavor of the goat.
536
00:21:22,767 --> 00:21:24,066
Okay, it's going good.
It's going good.
537
00:21:24,066 --> 00:21:25,800
Chefs, 20 minutes
left on the clock.
538
00:21:27,166 --> 00:21:28,400
Heard. Thank you.
539
00:21:30,367 --> 00:21:33,200
with serranos, uh, red chiles,
540
00:21:33,266 --> 00:21:34,734
pepitas, and lime.
541
00:21:34,734 --> 00:21:36,867
[Tiffani] You know,
Saul and Tania,
who are both Mexican,
542
00:21:36,867 --> 00:21:38,900
and then we have Cris
who is married
to someone that's Mexican,
543
00:21:38,967 --> 00:21:41,200
and has really grown up
in Mexican culture.
544
00:21:41,266 --> 00:21:43,567
He himself is not Mexican,
but you would not know it
545
00:21:43,567 --> 00:21:46,000
from how he's cooking
and how it's running
through his heart.
546
00:21:46,066 --> 00:21:47,367
He can be pretty Mexican.
547
00:21:47,367 --> 00:21:48,467
Yeah, he's honorary Mexican.
548
00:21:48,467 --> 00:21:49,700
-He's honorary Mexican.
-[laughs]
549
00:21:50,667 --> 00:21:51,967
[Cris] As I'm trying
the ice cream,
550
00:21:51,967 --> 00:21:54,767
the thing that pops up
in my head immediately
is esquite.
551
00:21:54,767 --> 00:21:56,252
The difference between
esquite and elote
552
00:21:56,252 --> 00:21:56,900
The difference between
esquite and elote
553
00:21:56,967 --> 00:21:58,500
is esquite is off the cob.
554
00:21:58,567 --> 00:22:00,567
Just rubbed in
mayonnaise and butter.
555
00:22:00,567 --> 00:22:02,567
I cook it down
in some butter and salt,
556
00:22:02,567 --> 00:22:04,667
that way I can
control the amount
557
00:22:04,667 --> 00:22:06,900
of sweetness versus salt
in the ice cream.
558
00:22:06,967 --> 00:22:08,000
[Ted] Something smells
really sweet.
559
00:22:08,800 --> 00:22:09,967
The ice cream. [laughs]
560
00:22:10,800 --> 00:22:13,367
[Tania] Have to take out bone.
561
00:22:13,367 --> 00:22:15,100
I have never cooked goat,
562
00:22:15,166 --> 00:22:18,100
but I'm gonna treat
the goat like beef.
563
00:22:18,100 --> 00:22:20,367
I'm getting into
the pan to sear.
564
00:22:20,367 --> 00:22:22,166
And then I'm gonna
glaze it in mole.
565
00:22:24,567 --> 00:22:26,252
Chefs, ten minutes
to get this done.
566
00:22:26,252 --> 00:22:26,500
Chefs, ten minutes
to get this done.
567
00:22:28,100 --> 00:22:31,166
[Saul] I'm using
the elote ice cream and yuca
to make a sauce.
568
00:22:33,567 --> 00:22:36,667
And then I figured out
it was too sweet.
569
00:22:36,667 --> 00:22:37,767
[in sing-song voice]
What can I do?
570
00:22:37,767 --> 00:22:40,100
[in normal voice]
So I decided to add potato,
571
00:22:40,166 --> 00:22:41,800
more cream, and more habanero.
572
00:22:43,300 --> 00:22:44,967
Spinach.
573
00:22:44,967 --> 00:22:46,800
Spinach to cut some sweetness.
574
00:22:46,867 --> 00:22:49,300
And it's still too sweet,
so I add spinach to it.
575
00:22:51,266 --> 00:22:52,667
Too sweet!
576
00:22:52,667 --> 00:22:55,700
And that didn't help.
I ran out of time.
577
00:22:55,767 --> 00:22:56,252
So I was like, you know what?
Let's pray in God
578
00:22:56,252 --> 00:22:57,800
So I was like, you know what?
Let's pray in God
579
00:22:57,867 --> 00:23:00,166
and hopefully that makes it...
[kisses fingers]
580
00:23:00,166 --> 00:23:01,266
Cris, how you doing?
581
00:23:01,266 --> 00:23:03,400
-[Cris] You know me,
calm chaotic.
-[laughs]
582
00:23:03,467 --> 00:23:07,266
It's like I'm freaking out
and composed at the same time
and it's driving me crazy.
583
00:23:07,266 --> 00:23:10,367
I feel like my dish
is missing something, so,
584
00:23:10,367 --> 00:23:13,767
I have leftover yuca
and leftover plantains,
so I think I'm gonna fry it.
585
00:23:15,467 --> 00:23:18,667
All right, chefs,
five minutes to go here.
586
00:23:18,667 --> 00:23:20,700
[Tania] I'm not really
familiar with yuca,
587
00:23:20,767 --> 00:23:22,500
but it's similar like a potato
588
00:23:22,567 --> 00:23:25,000
so I will do, uh,
really nice chips.
589
00:23:25,000 --> 00:23:26,100
That's good.
590
00:23:26,767 --> 00:23:27,867
Tortilla.
591
00:23:27,867 --> 00:23:29,700
[Chris] I'm excited
to try all these dishes.
592
00:23:29,767 --> 00:23:32,166
They're all... have very
different approaches.
593
00:23:32,166 --> 00:23:34,166
-[Daniela] Mmm-hmm.
-[Chris] But that goat
is making me nervous.
594
00:23:34,166 --> 00:23:37,867
You don't wanna overcook it.
It's gonna be very, very dry.
595
00:23:37,867 --> 00:23:40,500
Chef Tania, how you feeling
about the cook on the goat?
596
00:23:40,567 --> 00:23:42,567
I think it's good.
It looks really nice.
597
00:23:42,567 --> 00:23:44,867
Uh, I tried, and it's really,
really good.
598
00:23:45,967 --> 00:23:48,100
[Tiffani] All right, guys.
Let's go, one minute.
599
00:23:48,100 --> 00:23:50,667
-Everything on the plate.
-[Chris] Let's go,
you can do it. Let's go.
600
00:23:50,667 --> 00:23:51,867
Let's go, Cris.
601
00:23:51,867 --> 00:23:54,266
All right, button up those
entree plates, chefs.
602
00:23:54,266 --> 00:23:55,800
Me tienen miedito.
603
00:23:55,867 --> 00:23:56,252
[Ted] Ten, nine, eight,
604
00:23:56,252 --> 00:23:58,100
[Ted] Ten, nine, eight,
605
00:23:58,767 --> 00:24:01,667
seven, six, five,
606
00:24:01,667 --> 00:24:04,166
-four, three,
-Ay!
607
00:24:04,166 --> 00:24:06,300
two, one.
608
00:24:06,367 --> 00:24:08,400
-[Ted] Time's up.
-[Tiffani] All right, yes!
609
00:24:08,467 --> 00:24:10,767
Here we go.
610
00:24:10,767 --> 00:24:13,200
-[Saul] Yes, we made it.
-Whoo, that's beautiful!
611
00:24:13,266 --> 00:24:14,700
[Cris]
By far the biggest challenge
612
00:24:14,767 --> 00:24:17,467
was, uh, just making sure
that goat is cooked perfectly,
613
00:24:17,467 --> 00:24:19,166
because I'm here
for perfection.
614
00:24:21,100 --> 00:24:23,100
Ay, ay, ay.
615
00:24:23,100 --> 00:24:24,567
My biggest challenge
was the ice cream,
616
00:24:24,567 --> 00:24:26,252
the contrasting
to kill all the sweetness.
617
00:24:26,252 --> 00:24:26,967
the contrasting
to kill all the sweetness.
618
00:24:26,967 --> 00:24:28,467
But I just, you know,
hope for the best.
619
00:24:35,767 --> 00:24:39,100
Chefs. The judges
are expecting flavorful
Mexican entrees
620
00:24:39,100 --> 00:24:42,700
made of goat shoulder, yuca,
621
00:24:42,767 --> 00:24:46,000
mole poblano,
and elotes ice cream.
622
00:24:46,000 --> 00:24:47,767
Chef Tania, please tell us
about your dish.
623
00:24:47,767 --> 00:24:50,667
For my dish,
I did a Mexican risotto
624
00:24:50,667 --> 00:24:52,900
with a mole-braised goat
625
00:24:52,967 --> 00:24:54,767
and yuca chips.
626
00:24:59,000 --> 00:25:02,100
[Daniela] First I thought
it was going
to taste like, uh,
627
00:25:02,100 --> 00:25:02,262
cream soup,
like crema de elote.
628
00:25:02,262 --> 00:25:04,467
cream soup,
like crema de elote.
629
00:25:04,467 --> 00:25:06,266
But then I take, like,
630
00:25:06,266 --> 00:25:08,900
a dive through Paris, no?
631
00:25:08,967 --> 00:25:11,300
With the cheese
and the ice cream.
632
00:25:11,367 --> 00:25:14,767
Like, you obviously know
how to cook.
633
00:25:14,767 --> 00:25:17,300
Chef Tania, you're such
a bright presence
634
00:25:17,367 --> 00:25:19,300
and your food
is similarly bright, like,
635
00:25:19,367 --> 00:25:22,166
I think this is really
a great way to use the mole
636
00:25:22,166 --> 00:25:24,266
and make it creamy
and kind of match up
637
00:25:24,266 --> 00:25:25,700
with the risotto
on the bottom.
638
00:25:25,700 --> 00:25:28,200
And using that yuca
as a thickener I think
is just really smart.
639
00:25:28,266 --> 00:25:29,333
Thank you.
640
00:25:29,367 --> 00:25:32,262
I agree, but unfortunately
the goat is troublesome
641
00:25:32,262 --> 00:25:32,700
I agree, but unfortunately
the goat is troublesome
642
00:25:32,767 --> 00:25:34,767
because, goat, it doesn't
have a lot of fat.
643
00:25:34,767 --> 00:25:37,166
It's... even though
it's medium rare,
it's still a little bit tough.
644
00:25:37,166 --> 00:25:40,266
But I like the funkiness
of the blue cheese.
It's unexpected.
645
00:25:40,266 --> 00:25:42,100
Yuca are perfectly fried.
646
00:25:42,166 --> 00:25:43,867
Thank you.
647
00:25:43,867 --> 00:25:45,600
[Chris] Well, what inspired
you to become a chef?
648
00:25:45,667 --> 00:25:48,166
It was my dad.
He loves to eat,
649
00:25:48,166 --> 00:25:50,200
so all the time he was
taking me to these
650
00:25:50,266 --> 00:25:52,200
amazing places in Mexico City.
651
00:25:52,266 --> 00:25:54,266
He was the one who
pushed me to go to Paris.
652
00:25:54,266 --> 00:25:57,000
So, inspiration to me
and I want to,
653
00:25:57,000 --> 00:25:59,100
to do that for him as well,
because he...
654
00:25:59,166 --> 00:26:01,567
he passed away, like,
one year ago.
655
00:26:01,567 --> 00:26:02,262
So, this is for him.
656
00:26:02,262 --> 00:26:03,600
So, this is for him.
657
00:26:03,667 --> 00:26:05,767
-[Ted] I'm sorry
to hear that, Chef.
-No worries.
658
00:26:05,767 --> 00:26:07,700
-[Ted] He must have
been very proud.
-[Tania] Yeah. He is.
659
00:26:07,767 --> 00:26:08,867
Next up, Chef Cris.
660
00:26:08,867 --> 00:26:11,500
What you have
is a yuca yellow mole.
661
00:26:11,567 --> 00:26:14,166
And then I cooked
the ice cream down
with fresh corn,
662
00:26:14,166 --> 00:26:17,100
and then some Mexican crema
that's sauteed with the corn.
663
00:26:18,900 --> 00:26:20,367
It's beautiful.
664
00:26:20,367 --> 00:26:22,867
First, like, first glance,
we were like,
665
00:26:22,867 --> 00:26:25,066
"Oh, my God,
this is so aromatic."
666
00:26:25,066 --> 00:26:28,367
Like, it's so,
it's so beautiful.
667
00:26:28,367 --> 00:26:30,367
What did you do in 30 minutes?
668
00:26:30,367 --> 00:26:32,262
-[Tiffani laughs]
-Oh, my God,
it's so many ingredients.
669
00:26:32,262 --> 00:26:33,200
-[Tiffani laughs]
-Oh, my God,
it's so many ingredients.
670
00:26:33,266 --> 00:26:34,567
It's like a novella.
671
00:26:34,567 --> 00:26:36,100
[laughs]
672
00:26:36,100 --> 00:26:39,667
-Like, it's a novella with,
like, 15 chapters, you know?
-Yeah. Mmm-hmm.
673
00:26:39,667 --> 00:26:42,300
And somehow
it all works together.
674
00:26:42,367 --> 00:26:44,367
I love the use
of the ice cream.
675
00:26:44,367 --> 00:26:47,266
The yuca is, like,
perfectly, like,
nice and crispy.
676
00:26:47,266 --> 00:26:51,300
The new mole that you made
is a lot more flavorful
than the original.
677
00:26:52,166 --> 00:26:54,367
Cris, you have a Mexican soul.
678
00:26:54,367 --> 00:26:55,600
That is very clear.
679
00:26:55,667 --> 00:26:58,867
I think the tampering down
of the elotes ice cream
680
00:26:58,867 --> 00:27:00,467
is so perfectly done here.
681
00:27:00,467 --> 00:27:02,262
It's creamy
and it's craveable,
682
00:27:02,262 --> 00:27:02,367
It's creamy
and it's craveable,
683
00:27:02,367 --> 00:27:03,767
and the mayo and the corn
684
00:27:03,767 --> 00:27:06,200
link up with the new mole
and it's so delicious.
685
00:27:06,266 --> 00:27:09,700
You pride yourself
on sauce work
and it's clear why.
686
00:27:09,767 --> 00:27:12,066
It's... there's a lot
of wow in here.
687
00:27:12,066 --> 00:27:15,467
But the goat, it's a problem.
It's tough.
688
00:27:15,467 --> 00:27:17,767
Um, there are smaller
pieces that
689
00:27:17,767 --> 00:27:20,500
actually are not so tough.
690
00:27:20,567 --> 00:27:23,867
-But the rest of the dish
is composed beautifully.
-Thank you, Chef.
691
00:27:23,867 --> 00:27:26,266
Thank you, Chef Cris.
Finally, Chef Saul.
692
00:27:26,266 --> 00:27:28,567
What I got today, Chefs,
zarape de chivo,
693
00:27:28,567 --> 00:27:30,867
which is a goat, uh, zarape.
694
00:27:30,867 --> 00:27:32,262
And basically what I did
with the, uh, goat,
695
00:27:32,262 --> 00:27:33,200
And basically what I did
with the, uh, goat,
696
00:27:33,266 --> 00:27:36,000
I chopped the crap
out of it. [laughs]
697
00:27:36,066 --> 00:27:38,600
-[Tiffani] Yeah, you did.
-Just to make sure
it was nice and tender.
698
00:27:40,066 --> 00:27:41,400
Uh, Chef Saul, this is
699
00:27:42,166 --> 00:27:43,300
so visually exciting.
700
00:27:43,300 --> 00:27:45,800
Looks like a party
and it's got lots of colors.
701
00:27:45,867 --> 00:27:48,500
This is the most successful
goat cook of the round.
702
00:27:48,567 --> 00:27:50,900
Using the mole
in that cook to, like,
703
00:27:50,967 --> 00:27:53,100
caramelize everything
together, super smart.
704
00:27:54,266 --> 00:27:57,166
I mean, this, I think really
is celebrating
705
00:27:57,166 --> 00:27:58,800
the flavors of Mexico.
706
00:27:58,867 --> 00:28:00,767
I'm getting the acid
from the lime,
707
00:28:00,767 --> 00:28:02,262
getting the heat
from the jalapenos.
708
00:28:02,262 --> 00:28:02,266
getting the heat
from the jalapenos.
709
00:28:02,266 --> 00:28:04,100
It's visually stunning,
710
00:28:04,166 --> 00:28:07,500
-um, it's really
comforting to eat.
-Thank you.
711
00:28:08,467 --> 00:28:10,900
[Daniela] I love
soft fried tortilla.
712
00:28:10,967 --> 00:28:13,367
But I can taste a lot
of ice cream in here.
713
00:28:13,367 --> 00:28:16,000
I wish there was
a little bit more
714
00:28:16,066 --> 00:28:19,000
salt or stock in it
715
00:28:19,066 --> 00:28:21,667
to take the flavor away
of the ice cream,
716
00:28:21,667 --> 00:28:23,567
because everything else
is still delicious.
717
00:28:23,567 --> 00:28:25,100
-Thank you, Daniela.
-Gracias.
718
00:28:25,166 --> 00:28:26,967
Thanks, chefs.
719
00:28:26,967 --> 00:28:30,000
[Saul] I'm feeling worried
because of the ice cream.
720
00:28:30,066 --> 00:28:32,262
But at least I cooked
the, uh, goat
better than them,
721
00:28:32,262 --> 00:28:32,867
But at least I cooked
the, uh, goat
better than them,
722
00:28:32,867 --> 00:28:34,066
so, so that's a win.
723
00:28:35,367 --> 00:28:37,100
[Cris] The goat hit me hard
in the judging.
724
00:28:37,100 --> 00:28:39,867
I feel like I'm making
some pretty rookie mistakes.
725
00:28:39,867 --> 00:28:41,300
But if I make it
to the dessert round,
726
00:28:41,367 --> 00:28:42,700
I'm gonna have
a flawless dessert.
727
00:28:56,700 --> 00:28:59,967
So, whose dish
is on the chopping block?
728
00:29:08,800 --> 00:29:11,667
Chef Tania,
you've been chopped. Judges?
729
00:29:13,100 --> 00:29:16,767
Chef, we see that you are
an incredible chef.
730
00:29:16,767 --> 00:29:19,367
-[Tania] Thank you.
-[exhales] Ah, but the goat
731
00:29:20,000 --> 00:29:21,467
was just super chewy.
732
00:29:21,467 --> 00:29:22,939
And it just didn't
work out for us.
733
00:29:22,939 --> 00:29:23,667
And it just didn't
work out for us.
734
00:29:23,667 --> 00:29:26,000
-Mmm-hmm.
-And so, we had to chop you.
735
00:29:26,000 --> 00:29:28,467
Thank you very much.
And it's a complete
pleasure for me
736
00:29:28,467 --> 00:29:30,200
to be judged by you.
Thank you very much.
737
00:29:32,667 --> 00:29:34,767
I feel a little
bit disappointed,
738
00:29:34,767 --> 00:29:38,600
but I think I showed the kind
of cooking that I can do.
739
00:29:43,867 --> 00:29:45,100
[Saul] I made it to the final.
740
00:29:45,100 --> 00:29:47,667
I can smell the championship
on my hands.
741
00:29:49,367 --> 00:29:51,467
Saul is a really
worthwhile competitor.
742
00:29:51,467 --> 00:29:52,900
I think he has a lot of heart.
743
00:29:52,967 --> 00:29:55,300
Going into the next round,
it's time to take him out.
744
00:29:56,166 --> 00:29:57,867
[Ted] Chef Cris, Chef Saul.
745
00:29:57,867 --> 00:29:59,367
Check out your
mystery ingredients.
746
00:30:02,867 --> 00:30:03,967
Open 'em up.
747
00:30:05,367 --> 00:30:07,367
[chuckles]
748
00:30:07,367 --> 00:30:09,700
[Ted] It's a beautiful,
colorful gelatina.
749
00:30:10,600 --> 00:30:11,667
Wow.
750
00:30:11,667 --> 00:30:14,400
I'm a huge fan of gelatina.
My suegra,
751
00:30:14,467 --> 00:30:16,667
which is my mother-in-law,
makes it all the time.
752
00:30:16,667 --> 00:30:18,500
-[Ted] The cilantro.
-[Saul] Cilantro.
753
00:30:20,300 --> 00:30:22,867
-[Ted] Sotol.
-44.5% alcohol.
754
00:30:24,300 --> 00:30:26,266
Chili-lime chips. Wow.
755
00:30:26,266 --> 00:30:28,467
[Ted] And chili-lime
potato chips.
756
00:30:29,867 --> 00:30:30,900
Ay, ay, ay.
757
00:30:30,967 --> 00:30:33,100
Not good at all,
but I get this.
758
00:30:33,100 --> 00:30:36,100
[Ted] 30 minutes to make
exceptional Mexican desserts.
759
00:30:36,100 --> 00:30:37,467
Gonna be tricky.
760
00:30:37,467 --> 00:30:39,000
Clock starts now.
761
00:30:39,066 --> 00:30:40,567
-[Tiffani] All right, guys.
-[Chris] All right,
here we go.
762
00:30:40,567 --> 00:30:42,367
-Final round.
-Final final.
763
00:30:47,700 --> 00:30:49,867
[Ted] Judges, the stand-out
item in this basket
764
00:30:49,867 --> 00:30:51,367
is, of course, the gelatina,
765
00:30:51,367 --> 00:30:52,939
but should that
be the star of the plates
or something else?
766
00:30:52,939 --> 00:30:54,567
but should that
be the star of the plates
or something else?
767
00:30:54,567 --> 00:30:56,667
Gelatina is my
drag name, so, yes.
768
00:30:56,667 --> 00:30:57,967
-[all laughing]
-It should be the star
of the plate.
769
00:30:58,900 --> 00:31:01,200
[Daniela] So, the gelatina
is usually
770
00:31:01,266 --> 00:31:03,767
-sold in bakeries in Mexico.
-[Ted] Mmm-hmm.
771
00:31:03,767 --> 00:31:06,100
And, uh, after it's made,
772
00:31:06,100 --> 00:31:07,767
it's chopped up
into little pieces
773
00:31:07,767 --> 00:31:09,567
and combined
with condensed milk.
774
00:31:09,567 --> 00:31:12,700
It's really good with a lot
of, uh, lemon zest.
775
00:31:12,767 --> 00:31:13,867
[Tiffani] Ah.
776
00:31:13,867 --> 00:31:15,567
And my favorite
ingredient, gelatina.
777
00:31:15,567 --> 00:31:19,000
I'm feeling very watery
because I'm not good
at desserts.
778
00:31:19,000 --> 00:31:21,066
But the inspiration
about this dish
779
00:31:21,066 --> 00:31:22,300
is 100% my daughters.
780
00:31:22,367 --> 00:31:22,939
They are playful,
they are spicy,
781
00:31:22,939 --> 00:31:25,266
They are playful,
they are spicy,
782
00:31:25,266 --> 00:31:27,367
and they are nuts. [laughs]
783
00:31:27,367 --> 00:31:30,867
So, my kids really love
a tres leches cake.
784
00:31:30,867 --> 00:31:33,900
I'm making gelatina
tres leches cake
785
00:31:33,967 --> 00:31:36,567
with candied nuts
and ricotta whipped cream.
786
00:31:36,567 --> 00:31:37,767
The sotol...
787
00:31:38,500 --> 00:31:40,567
Ah! Ooh.
788
00:31:40,567 --> 00:31:42,300
...it tastes
pretty good. [laughs]
789
00:31:42,367 --> 00:31:44,867
Delicious. So for my
tres leches sauce,
790
00:31:44,867 --> 00:31:47,567
I use condensed milk,
heavy cream, milk,
791
00:31:47,567 --> 00:31:49,967
gelatina, and sotol.
792
00:31:49,967 --> 00:31:51,900
I'm really excited
to see sotol,
793
00:31:51,967 --> 00:31:52,939
because sotol is, uh, spicy,
'cause in...
794
00:31:52,939 --> 00:31:55,900
because sotol is, uh, spicy,
'cause in...
795
00:31:55,967 --> 00:31:59,066
or of the tequila
and mezcal, no?
796
00:31:59,066 --> 00:32:01,767
sotol is to take it
with respect.
797
00:32:01,767 --> 00:32:04,567
-[Tiffani] Mmm-hmm.
-You know, not, like,
shots, you know?
798
00:32:04,567 --> 00:32:06,700
We all have spicy cousins
that force us to respect them.
799
00:32:06,767 --> 00:32:10,266
-[Chris laughs]
-You have to be very
careful with sotol.
800
00:32:10,266 --> 00:32:12,266
-It's not as smoky as mezcal,
-[Tiffani] Mmm-hmm.
801
00:32:12,266 --> 00:32:14,300
because it's cooked, like,
above ground.
802
00:32:17,266 --> 00:32:19,967
[Cris] I tried the sotol
and it has a smokiness to it,
803
00:32:19,967 --> 00:32:22,300
so I'm thinking
the best thing to do is
804
00:32:22,367 --> 00:32:22,939
make this part of the base
for arroz con leche.
805
00:32:22,939 --> 00:32:24,767
make this part of the base
for arroz con leche.
806
00:32:24,767 --> 00:32:26,266
Coming down, coming down,
coming down.
807
00:32:26,266 --> 00:32:29,100
Arroz con leche is typically
used with leftover rice,
808
00:32:29,166 --> 00:32:31,000
which shortens
the cooking time.
809
00:32:31,000 --> 00:32:32,800
But since I don't have
leftover rice,
810
00:32:32,867 --> 00:32:35,700
I need to grab fresh rice
and I need to get it
going now.
811
00:32:35,767 --> 00:32:37,700
-Chef Cris.
-[Cris] What up, Chef?
812
00:32:37,767 --> 00:32:39,767
-What are you making?
-I'm just staying
true to myself.
813
00:32:39,767 --> 00:32:41,467
-[Chris] Mmm-hmm.
-I love arroz con leche.
814
00:32:41,467 --> 00:32:43,667
-Oh, nice.
-[Cris] And, um,
815
00:32:43,667 --> 00:32:46,100
-I'm gonna challenge myself
to make it a little different.
-All right.
816
00:32:48,667 --> 00:32:51,000
All right, chefs, 20 minutes
left on the clock.
817
00:32:52,066 --> 00:32:52,939
[Saul] For my gelatina
tres leches cake,
818
00:32:52,939 --> 00:32:54,367
[Saul] For my gelatina
tres leches cake,
819
00:32:54,367 --> 00:32:55,800
I need to make pancakes.
820
00:32:55,867 --> 00:32:59,800
So I grab all-purpose flour,
baking soda, eggs, milk.
821
00:32:59,867 --> 00:33:02,667
In Mexico we don't have
no mixers, so we have to do
everything by hand.
822
00:33:02,667 --> 00:33:03,800
No, we do.
823
00:33:04,867 --> 00:33:06,166
We just don't have
the money to buy them.
824
00:33:08,066 --> 00:33:11,967
I think Cris, as non-Mexican,
seems to work harder
825
00:33:11,967 --> 00:33:15,066
'cause they have
to prove something, so,
and he has the talent.
826
00:33:15,066 --> 00:33:18,667
but I'm gonna focus
on myself and come up
with something amazing.
827
00:33:19,367 --> 00:33:21,467
I'm not Hispanic,
but, you know,
828
00:33:21,467 --> 00:33:22,939
I cook like
I'm an old Hispanic woman.
829
00:33:22,939 --> 00:33:23,166
I cook like
I'm an old Hispanic woman.
830
00:33:23,166 --> 00:33:25,367
Winning will validate
the fact that
831
00:33:25,367 --> 00:33:29,467
you can be any race
and cook any type of food.
832
00:33:29,467 --> 00:33:32,166
I'm a huge fan of gelatina,
so I know exactly
how to use it.
833
00:33:32,166 --> 00:33:35,200
I add some condensed milk
and sotol.
834
00:33:35,266 --> 00:33:38,667
I add some cilantro
and then I add
my cinnamon sticks.
835
00:33:38,667 --> 00:33:42,266
And now I'm just letting
that rice boil while
I'm keeping an eye on it.
836
00:33:43,200 --> 00:33:45,900
Ten minutes to go, chefs.
837
00:33:45,967 --> 00:33:48,867
[Saul] My tres leches sauce
is coming out pretty good,
838
00:33:48,867 --> 00:33:50,300
the sotol makes it special.
839
00:33:50,300 --> 00:33:52,939
I'm gonna buy a couple bottles
after this and just
chug them all.
840
00:33:52,939 --> 00:33:53,467
I'm gonna buy a couple bottles
after this and just
chug them all.
841
00:33:55,567 --> 00:33:58,200
-[Cris] You doing all right
over there, Chef?
-Good, man. Thank you.
842
00:33:58,266 --> 00:33:59,767
-How about you?
-[Cris] Let's finish
strong, man.
843
00:33:59,767 --> 00:34:01,700
-[Cris] Let's finish
strong together.
-Got it.
844
00:34:01,767 --> 00:34:03,433
[Saul] Reason why I want
to win this is
845
00:34:03,433 --> 00:34:06,166
I want to represent
all the immigrants that come
from all over the world.
846
00:34:06,166 --> 00:34:08,900
If you do the right thing,
you know, it gets you
to good places.
847
00:34:10,367 --> 00:34:12,767
[Cris] I grab
a jar of raisins.
848
00:34:12,767 --> 00:34:14,967
I grab the sotol
and sherry vinegar,
849
00:34:14,967 --> 00:34:16,867
and I reduce it
and make a pickling liquid.
850
00:34:16,867 --> 00:34:19,100
My pickled raisins
is gonna be the asset
851
00:34:19,166 --> 00:34:22,367
that I think I need
to bring this dish home.
852
00:34:22,367 --> 00:34:22,939
All right, chefs, you got
less than five minutes
to wrap this up.
853
00:34:22,939 --> 00:34:26,400
All right, chefs, you got
less than five minutes
to wrap this up.
854
00:34:26,467 --> 00:34:27,567
[Cris] The difficult part
for this round
855
00:34:27,567 --> 00:34:29,867
is making sure I keep
an eye on that rice.
856
00:34:29,867 --> 00:34:33,000
I need to make sure
it won't over or undercook.
857
00:34:33,066 --> 00:34:37,367
Making that rice is just
really a big risk to take
in a 30-minute round.
858
00:34:37,367 --> 00:34:39,700
I have a feeling we might get
some al dente rice.
859
00:34:50,567 --> 00:34:53,000
[Cris] Cooking rice
in 30 minutes is a huge risk.
860
00:34:53,066 --> 00:34:55,467
But at this point,
the rice is cooked enough.
861
00:34:55,467 --> 00:34:58,000
I'm adding my base and then
I'm gonna bring my rice home.
862
00:34:58,066 --> 00:35:01,200
[Chris] Cris drained the rice,
which doesn't look
cooked enough at all.
863
00:35:01,266 --> 00:35:03,467
I have a feeling we might
get some al dente rice.
864
00:35:06,000 --> 00:35:08,700
Tajin potato chips
is a great seasoning.
865
00:35:08,767 --> 00:35:11,100
-it's basically chili powder,
lime, and salt.
-[Tiffani] Mmm-hmm.
866
00:35:11,100 --> 00:35:14,166
Cris has taken those
chili lime potato chips,
buzzed them up
867
00:35:14,166 --> 00:35:15,083
in a food processor,
and thrown them in the oven
to crisp them up.
868
00:35:15,083 --> 00:35:17,100
in a food processor,
and thrown them in the oven
to crisp them up.
869
00:35:18,100 --> 00:35:20,400
[Cris] I realized this dish
needs texture.
870
00:35:20,467 --> 00:35:22,367
Wonton wrappers are perfect
when you fry them.
871
00:35:22,367 --> 00:35:25,400
And my plan is to mix it
with these chili lime chips.
872
00:35:26,900 --> 00:35:29,400
All right, two-and-a-half
minutes to go, chefs.
873
00:35:30,266 --> 00:35:32,467
[Saul] Oh-ho-ho. Cooking sexy.
874
00:35:32,467 --> 00:35:36,166
I'm going to take
the lime and chili chips
and cilantro
875
00:35:36,166 --> 00:35:37,500
to make candied nuts.
876
00:35:37,567 --> 00:35:40,867
I add, uh, pecans,
pistachios, and pine nuts.
877
00:35:41,867 --> 00:35:45,000
Cooking very sexy. Whoo!
878
00:35:45,066 --> 00:35:45,083
One minute left for $10,000.
879
00:35:45,083 --> 00:35:48,266
One minute left for $10,000.
880
00:35:48,266 --> 00:35:50,166
Make sure you're
tasting everything.
881
00:35:52,600 --> 00:35:55,300
-[Ted] 30 seconds, chefs.
-[Cris] May the best chef win.
882
00:35:55,367 --> 00:35:56,667
Come on, baby.
883
00:35:56,667 --> 00:35:59,600
[Ted] All right, chefs,
final seconds
of the final round.
884
00:35:59,667 --> 00:36:02,166
Ten, nine, eight,
885
00:36:02,767 --> 00:36:06,100
seven, six, five,
886
00:36:06,166 --> 00:36:09,800
four, three, two,
887
00:36:09,867 --> 00:36:11,100
one.
888
00:36:11,100 --> 00:36:12,000
Time's up.
889
00:36:12,066 --> 00:36:14,667
-[Tiffani] All right.
-[all clapping]
890
00:36:15,467 --> 00:36:17,967
-Good job, brother.
-We made it.
891
00:36:17,967 --> 00:36:20,967
Out of all the rounds,
that round was
by far the craziest.
892
00:36:20,967 --> 00:36:22,667
It's gonna come down
to technique.
893
00:36:22,667 --> 00:36:25,500
I'm a little nervous
because Saul dish looks
really good. [chuckles]
894
00:36:26,567 --> 00:36:29,100
[Saul] Okay, I'm tired now.
Very tired.
895
00:36:29,166 --> 00:36:30,867
Ah, I mean, I made it,
you know?
896
00:36:30,867 --> 00:36:33,467
I came from nothing,
from all the way
from Mexico,
897
00:36:33,467 --> 00:36:35,200
I'm in the final,
I feel amazing.
898
00:36:41,600 --> 00:36:43,367
[Ted] Chef Cris and Chef Saul.
899
00:36:43,367 --> 00:36:45,083
You've just created desserts
from a basket of
900
00:36:45,083 --> 00:36:46,066
You've just created desserts
from a basket of
901
00:36:46,066 --> 00:36:49,567
gelatina, cilantro,
902
00:36:49,567 --> 00:36:52,700
sotol, and chili lime
potato chips.
903
00:36:53,600 --> 00:36:55,166
Chef Saul, what do we have?
904
00:36:55,166 --> 00:36:58,066
What I make today,
it's a reflection of my kids.
905
00:36:58,066 --> 00:37:00,800
They gonna be sweet,
they gonna be spicy,
906
00:37:00,867 --> 00:37:02,166
it's gonna be full
of surprises.
907
00:37:02,166 --> 00:37:05,000
It's gelatina tres leches cake
908
00:37:05,066 --> 00:37:08,700
with candied nuts
and ricotta whipped cream.
909
00:37:10,900 --> 00:37:13,000
I love the description
of your kids in this
910
00:37:13,066 --> 00:37:14,700
and I think you've
kind of nailed it with that.
911
00:37:14,767 --> 00:37:15,083
The use of the sotol
is really interesting.
912
00:37:15,083 --> 00:37:16,867
The use of the sotol
is really interesting.
913
00:37:16,867 --> 00:37:18,567
'Cause the smokiness
comes out,
914
00:37:18,567 --> 00:37:20,367
there's not a lot
of cilantro in here.
915
00:37:20,367 --> 00:37:21,867
But I like the smokiness
in the cilantro
916
00:37:21,867 --> 00:37:23,133
and the sweetness
of the sauce.
917
00:37:23,166 --> 00:37:26,567
And the more
I kind of dug into it,
the more I liked it.
918
00:37:26,567 --> 00:37:29,667
This liquid at the bottom
has wonderful flavor.
919
00:37:29,667 --> 00:37:31,700
I love the whipped ricotta,
920
00:37:31,767 --> 00:37:33,667
um, I love the addition
of the fresh berries.
921
00:37:34,600 --> 00:37:37,066
It's a beautiful presentation.
922
00:37:37,066 --> 00:37:40,567
But the thing about
tres leches is it's a soft,
soft pillow.
923
00:37:40,567 --> 00:37:42,166
For me,
it's a little bit hard.
924
00:37:42,166 --> 00:37:44,567
I agree, the cake
is a little bit dense.
925
00:37:44,567 --> 00:37:45,083
Had you been able
to, like, soak the cake
for a while,
926
00:37:45,083 --> 00:37:47,467
Had you been able
to, like, soak the cake
for a while,
927
00:37:47,467 --> 00:37:51,266
it would've given that spongy
tres leches vibe that
I think you're talking about.
928
00:37:51,266 --> 00:37:52,867
I also don't get
a lot of chips.
929
00:37:52,867 --> 00:37:56,367
They're so lightly dosed
as opposed to, like,
really leaned into.
930
00:37:56,367 --> 00:37:58,467
-Thank you.
-Thank you, Chef Saul.
931
00:37:59,300 --> 00:38:00,300
Next up, Chef Cris.
932
00:38:00,300 --> 00:38:04,066
Front of you is a gelatina
arroz con leche
933
00:38:04,066 --> 00:38:06,667
with some chili lime
fried wontons.
934
00:38:11,100 --> 00:38:13,567
[Daniela] I think you're
lying to us, and you're
935
00:38:13,567 --> 00:38:15,083
-really reincarnated
into a Mexican grandma.
-[laughs]
936
00:38:15,083 --> 00:38:16,400
-really reincarnated
into a Mexican grandma.
-[laughs]
937
00:38:16,467 --> 00:38:18,200
-[Daniela laughs]
-Thank you.
938
00:38:18,266 --> 00:38:21,166
This almost becomes like
arroz con leches nachos
a little bit,
939
00:38:21,166 --> 00:38:22,834
like, it's very cool.
940
00:38:22,834 --> 00:38:25,667
I also think the salinity
and the rice really works
to your favor here.
941
00:38:25,667 --> 00:38:27,567
Did you like it
with the chili lime chips?
I'm curious.
942
00:38:27,567 --> 00:38:30,266
Adding the little bit of lime
and heat to this that
943
00:38:30,266 --> 00:38:32,367
I think the heat kind
of balances some
of the sweet.
944
00:38:32,367 --> 00:38:33,900
Thank you, Chef.
945
00:38:33,967 --> 00:38:36,367
Judges, are you picking up
on the gelatina itself?
946
00:38:37,367 --> 00:38:38,700
Well, um,
947
00:38:38,767 --> 00:38:41,867
I actually really like
the Mexican crema with it.
948
00:38:41,867 --> 00:38:45,000
For me, I like my rice
to be just really creamy,
949
00:38:45,066 --> 00:38:45,083
and this has just got
a little bit of a bite that
950
00:38:45,083 --> 00:38:47,667
and this has just got
a little bit of a bite that
951
00:38:47,667 --> 00:38:49,066
I would prefer not to have.
952
00:38:49,066 --> 00:38:51,367
I don't taste
the sotol at all.
Did you guys?
953
00:38:51,367 --> 00:38:53,100
I get a little smoke.
954
00:38:53,166 --> 00:38:55,467
And I'm not really a fan
of the pickled raisins either.
955
00:38:55,467 --> 00:38:59,367
But your flavors are great.
And it's just fun.
956
00:38:59,367 --> 00:39:01,500
Okay. Thank you, Chefs.
957
00:39:06,066 --> 00:39:07,967
The elegance
and the sophistication
958
00:39:07,967 --> 00:39:10,000
that they represented
was just extraordinary
959
00:39:10,000 --> 00:39:11,500
-throughout
the entire competition.
-Yup.
960
00:39:11,567 --> 00:39:13,367
So, we talked about
the first round,
961
00:39:13,367 --> 00:39:14,767
and it starts with Cris making
962
00:39:14,767 --> 00:39:15,083
the stuffed poblano
with the cochinita pibil.
963
00:39:15,083 --> 00:39:17,166
the stuffed poblano
with the cochinita pibil.
964
00:39:17,166 --> 00:39:19,000
[Daniela] Remember that sauce?
965
00:39:19,066 --> 00:39:21,367
I will think about that sauce
when I go to bed tonight,
966
00:39:21,367 --> 00:39:22,867
-the huitlacoche salsa verde.
-[Chris chuckles]
967
00:39:22,867 --> 00:39:25,166
[Tiffani] The poblano
was a little undercooked.
968
00:39:25,166 --> 00:39:28,100
[Chris] Then Saul decides
to make gorditas, or sopes,
969
00:39:28,166 --> 00:39:30,166
from scratch,
which was incredible.
970
00:39:30,166 --> 00:39:33,200
Unfortunately, not quite
executed perfectly.
971
00:39:33,266 --> 00:39:35,000
We got two dense cakes.
972
00:39:35,000 --> 00:39:36,533
Then in the entree round,
973
00:39:36,567 --> 00:39:39,467
he was the only one
that was able to cook
that goat properly.
974
00:39:39,467 --> 00:39:41,300
Cooked it in the mole,
which I thought was
really smart.
975
00:39:41,367 --> 00:39:44,166
-Yeah, but I remember
the ice cream. [laughs]
-[winces]
976
00:39:44,166 --> 00:39:45,083
He couldn't take away
the flavor of the ice cream.
977
00:39:45,083 --> 00:39:48,066
He couldn't take away
the flavor of the ice cream.
978
00:39:48,066 --> 00:39:51,166
[Tiffani] Cris's sauce work
continued to shine
in the entree round.
979
00:39:51,166 --> 00:39:53,500
I think he had the best usage
of that elote ice cream.
980
00:39:53,567 --> 00:39:56,800
-[Tiffani] Mmm-hmm.
-But his goat really suffered
from not cooking it right.
981
00:39:56,867 --> 00:39:59,567
You know, I think
the question at hand is,
982
00:39:59,567 --> 00:40:01,367
which chef represented
983
00:40:01,367 --> 00:40:04,467
-the most craveable,
powerful flavors of Mexico?
-One hundred percent.
984
00:40:11,667 --> 00:40:13,667
[Cris] Whenever you're cooking
for somebody from Mexico
985
00:40:13,667 --> 00:40:15,083
and they reference
their grandma,
that's a win in my book.
986
00:40:15,083 --> 00:40:16,667
and they reference
their grandma,
that's a win in my book.
987
00:40:16,667 --> 00:40:20,200
All I want right now
is to see Saul's dish
on the chopping block.
988
00:40:22,100 --> 00:40:24,467
[Saul] If I win, that's gonna
give me so much confidence
989
00:40:24,467 --> 00:40:26,867
that I can be better
as a chef,
990
00:40:26,867 --> 00:40:28,467
be better as a friend,
be better as a husband.
991
00:40:28,467 --> 00:40:30,667
That would be the cherry
on my tres leches cake.
992
00:40:32,166 --> 00:40:35,200
So, whose dish
is on the chopping block?
993
00:40:45,166 --> 00:40:46,266
Chef Saul.
994
00:40:46,266 --> 00:40:48,567
You've been chopped. Judges?
995
00:40:48,567 --> 00:40:52,767
Chef Saul, you have been
a bright light and a joy.
996
00:40:52,767 --> 00:40:56,500
Starting with the first round,
um, the gordita,
it was just dense.
997
00:40:56,567 --> 00:41:00,100
And we get to the entree round
and it came down
to that corn sauce
998
00:41:00,166 --> 00:41:02,266
just being too sweet.
999
00:41:02,266 --> 00:41:04,000
And so, we had to chop you.
1000
00:41:04,066 --> 00:41:05,767
-Cris, congratulations, buddy.
-Thank you.
1001
00:41:05,767 --> 00:41:07,367
-[Saul]
You're a good competitor.
-Thank you.
1002
00:41:07,367 --> 00:41:08,600
I'll see you soon.
1003
00:41:08,600 --> 00:41:11,066
[Saul] I feel like a winner.
I came to this country
1004
00:41:11,066 --> 00:41:13,266
with, like, $6.00,
and now look at me.
1005
00:41:13,266 --> 00:41:15,083
I should keep
fighting for my dreams.
1006
00:41:15,083 --> 00:41:15,166
I should keep
fighting for my dreams.
1007
00:41:15,166 --> 00:41:17,367
It's the end
of this competition,
1008
00:41:17,367 --> 00:41:19,100
but it's gonna
be the beginning of new ones.
1009
00:41:20,367 --> 00:41:22,500
[Ted] Ad that means,
Chef Cris Brown,
1010
00:41:22,567 --> 00:41:25,266
you are the Chopped champion.
Congratulations.
1011
00:41:25,266 --> 00:41:26,967
-[Tiffani] Nicely done.
-[Ted] Well done.
1012
00:41:26,967 --> 00:41:29,200
-[all clapping]
-Thank you.
1013
00:41:29,266 --> 00:41:31,200
I'm very emotional,
because to be able
1014
00:41:31,266 --> 00:41:33,367
to represent a country
that I'm not from,
1015
00:41:33,367 --> 00:41:35,100
I just have so much
love and respect
1016
00:41:35,100 --> 00:41:37,567
for the Mexican culture
and Mexican food,
1017
00:41:37,567 --> 00:41:39,767
like, that's why I cook
with my heart.
I cook my heart out.
1018
00:41:41,367 --> 00:41:43,667
-[Chris] Fantastic job.
Well earned, well earned.
-Thank you, thank you.
1019
00:41:43,667 --> 00:41:45,083
-You just crushed
it today, congrats.
-Thank you so much.
1020
00:41:45,083 --> 00:41:45,266
-You just crushed
it today, congrats.
-Thank you so much.
1021
00:41:45,266 --> 00:41:46,867
-Muchas gracias.
-Mucho gusto tambien.
1022
00:41:46,867 --> 00:41:48,000
-[Daniela laughs]
-[Cris] Gracias.
1023
00:41:48,066 --> 00:41:50,000
-Great job, Chef.
-Thank you so much, guys.
1024
00:41:50,066 --> 00:41:52,867
I'm just thankful
and I'm just very proud
of myself.
1025
00:41:52,867 --> 00:41:56,100
My wife just thinks
I'm the best chef
in the world,
1026
00:41:56,100 --> 00:41:57,800
and now I can tell her,
"Hey, I'm the best
Mexican chef."