1 00:00:01,900 --> 00:00:03,200 Every once in a while someone makes something 2 00:00:03,266 --> 00:00:05,367 that blows the back of my head off. 3 00:00:05,367 --> 00:00:08,600 -It is brilliant. -Oh, that makes you hungry. 4 00:00:08,667 --> 00:00:10,867 -Come on, chicos. -[Cris] I'm like a Mexican grandma. 5 00:00:10,867 --> 00:00:12,767 -Why? -Tania's making tacos. 6 00:00:12,767 --> 00:00:14,900 -Burrito. -They better be good. [laughs] 7 00:00:14,967 --> 00:00:17,467 Four chefs that are experts on Mexican food. 8 00:00:17,467 --> 00:00:19,100 [Saul] I'm spicy and you know it. 9 00:00:19,166 --> 00:00:20,367 That's like Manuela used to do it. 10 00:00:20,367 --> 00:00:22,700 -[Daniela] I could smell Mexico City. -Oh, my gosh. 11 00:00:22,767 --> 00:00:24,567 -Oh, wow that's pretty good. -Hell yeah. 12 00:00:24,567 --> 00:00:27,200 -[grunts] -Is that clock working? It's going too fast. 13 00:00:27,266 --> 00:00:29,166 -The bacon -Aye yai yai. 14 00:00:33,266 --> 00:00:34,767 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. 17 00:00:38,967 --> 00:00:41,000 My food is a mix of three things, 18 00:00:41,000 --> 00:00:42,867 modern, grandma's food, 19 00:00:42,867 --> 00:00:44,600 and street food. It's a fiesta. 20 00:00:44,667 --> 00:00:47,367 I am the chef to beat because I come a long way. 21 00:00:47,367 --> 00:00:51,567 I crossed the border, now I am American citizen [laughs] after 24 years. 22 00:00:51,567 --> 00:00:53,233 More. More. More. 23 00:00:53,233 --> 00:00:57,200 We making the big-ass taco. The biggest in the whole world. [teeth crunch] 24 00:00:57,266 --> 00:01:00,000 I will do anything it takes to take this for the people that I love. 25 00:01:00,000 --> 00:01:00,700 I will do anything it takes to take this for the people that I love. 26 00:01:00,767 --> 00:01:03,800 I'm only gonna need three knives to beat you all. 27 00:01:03,867 --> 00:01:05,500 Three of you. Three knives. 28 00:01:05,567 --> 00:01:07,767 I'm spicy and you know it. [laughs] 29 00:01:07,767 --> 00:01:09,667 Let's do this. 30 00:01:11,266 --> 00:01:14,500 I'm the chef de cuisine at a Mexican restaurant in Redondo Beach 31 00:01:14,567 --> 00:01:15,600 called Ortega 120. 32 00:01:15,667 --> 00:01:17,000 Group up in Gardena, California, 33 00:01:17,000 --> 00:01:18,433 which is predominantly Mexican. 34 00:01:18,433 --> 00:01:21,600 So I got to eat a lot of good Mexican meals growing up as a kid. 35 00:01:21,667 --> 00:01:23,166 Good and spicy. Whoo. 36 00:01:23,166 --> 00:01:26,066 I like to just modernize those classic Mexican recipes. 37 00:01:26,066 --> 00:01:27,500 I'm like a Mexican grandma. 38 00:01:28,567 --> 00:01:30,000 I'm very confident in my Mexican food. 39 00:01:30,000 --> 00:01:30,166 I'm very confident in my Mexican food. 40 00:01:30,166 --> 00:01:31,567 My wife's Mexican, 41 00:01:31,567 --> 00:01:34,300 and she has mentioned that my cooking is better than her mom's, 42 00:01:34,367 --> 00:01:36,500 but that's like our in-house family secret. 43 00:01:36,567 --> 00:01:38,700 There's no way I'm gonna let these other chefs beat me. 44 00:01:42,667 --> 00:01:46,166 It's a beautiful purple color for this laritum. 45 00:01:46,166 --> 00:01:49,300 That's the way my grandma wants to eat it. 46 00:01:49,367 --> 00:01:53,667 I'm really proud to be Mexican because it's beautiful nationality. 47 00:01:53,667 --> 00:01:58,500 Like, Mexican food, it's, like, really roasted for my guajillo. 48 00:01:58,567 --> 00:02:00,000 What I'm doing is high-end Mexican food. 49 00:02:00,000 --> 00:02:00,867 What I'm doing is high-end Mexican food. 50 00:02:00,867 --> 00:02:04,400 And I have a catering company in Paris and Miami. 51 00:02:04,467 --> 00:02:07,500 I'm a global businesswoman. 52 00:02:07,567 --> 00:02:10,400 Finally, we don't add soy sauce to Mexican food, 53 00:02:10,467 --> 00:02:13,200 but I like to add this umami flavor. 54 00:02:13,266 --> 00:02:15,767 I'm super creative and I think fast on my feet. 55 00:02:15,767 --> 00:02:19,000 These two things will help me win this competition. 56 00:02:22,266 --> 00:02:26,967 [Zuriel] We, as Mexicans, we really just want to feed people. 57 00:02:26,967 --> 00:02:30,000 I am the executive chef at Prim and Proper in Dallas, Texas. 58 00:02:30,000 --> 00:02:30,100 I am the executive chef at Prim and Proper in Dallas, Texas. 59 00:02:30,166 --> 00:02:32,467 I love a big heat component. 60 00:02:32,467 --> 00:02:34,867 One of my favorite chilis to use is serrano. 61 00:02:34,867 --> 00:02:38,767 Mexican food is the best food because it's how I feel closer to my ancestors. 62 00:02:38,767 --> 00:02:41,467 Remembering the little things that my grandma would make. 63 00:02:43,767 --> 00:02:47,166 I'm the chef to represent Mexico because I was born there. 64 00:02:47,166 --> 00:02:51,467 All my memories revolve around community and copious amounts of food. 65 00:02:51,467 --> 00:02:52,967 Viva Mexico! 66 00:02:52,967 --> 00:02:54,600 Chopped, here I come. 67 00:02:56,900 --> 00:02:58,767 -Hello, everybody. -[all] Hi. 68 00:02:58,767 --> 00:03:00,000 -[Cris] Hey, guys. -Hey, guys. 69 00:03:00,000 --> 00:03:00,100 -[Cris] Hey, guys. -Hey, guys. 70 00:03:00,166 --> 00:03:01,667 -[Tiffani] Welcome. -This is gonna be rough. 71 00:03:01,667 --> 00:03:03,000 [all laughing] 72 00:03:03,066 --> 00:03:04,667 Jeez, the creme de la creme. 73 00:03:04,667 --> 00:03:05,800 Hello, chefs. 74 00:03:05,867 --> 00:03:07,900 -Hola, Ted. -Howdy. 75 00:03:07,967 --> 00:03:10,767 You are all experts in Mexican cuisine. 76 00:03:10,767 --> 00:03:13,600 All of the baskets will have a Mexican focus, 77 00:03:13,667 --> 00:03:17,467 and we want you to show us your love of Mexican cooking. 78 00:03:17,467 --> 00:03:18,967 -Viva Mexico. -Go Mexico. 79 00:03:18,967 --> 00:03:20,433 Viva Mexico. 80 00:03:20,467 --> 00:03:24,266 There are three rounds. Mandatory mystery ingredients for each course. 81 00:03:24,266 --> 00:03:26,100 If your dish doesn't cut it, 82 00:03:26,100 --> 00:03:27,767 you will be Chopped. 83 00:03:27,767 --> 00:03:28,967 Uh, Cha, Chopped. 84 00:03:28,967 --> 00:03:30,000 -Cha-Cha Chopped. -[chuckles] 85 00:03:30,000 --> 00:03:30,600 -Cha-Cha Chopped. -[chuckles] 86 00:03:30,667 --> 00:03:31,667 -[Cris] Not me. -Not me. 87 00:03:31,667 --> 00:03:33,667 All right, first basket is in front of you. 88 00:03:38,266 --> 00:03:39,467 Open them up. 89 00:03:39,467 --> 00:03:41,166 -[laughing] -Oh. 90 00:03:41,166 --> 00:03:42,667 -Oh, yeah. -[Ted] In there's something 91 00:03:42,667 --> 00:03:44,100 that should make you all happy. 92 00:03:44,100 --> 00:03:46,667 -This is great. -[Ted] Chayote squash. 93 00:03:46,667 --> 00:03:49,400 -Tlayuda. -Tlayuda! 94 00:03:49,467 --> 00:03:52,266 Tlayuda, it's like a big tostada. 95 00:03:52,266 --> 00:03:56,800 And then you add some beans, some fresh Mexican cheese. 96 00:03:56,867 --> 00:03:59,100 And it's totally amazing. 97 00:03:59,100 --> 00:04:00,000 [Ted] Cochinita pibil. 98 00:04:00,000 --> 00:04:01,200 [Ted] Cochinita pibil. 99 00:04:01,266 --> 00:04:02,834 Oh, my gosh. 100 00:04:02,834 --> 00:04:05,667 [Saul] Cochinita pibil, it has the pickled onions, the habenero, 101 00:04:05,667 --> 00:04:06,700 the pork, everything. 102 00:04:06,700 --> 00:04:09,166 I can't believe I have to tear this apart. 103 00:04:09,166 --> 00:04:11,266 -What's this? -[Ted] And huitlacoche. 104 00:04:11,266 --> 00:04:12,467 Yes. 105 00:04:13,500 --> 00:04:15,166 Oh. 106 00:04:15,166 --> 00:04:17,667 Huitlacoche, it's basically a corn fungus, 107 00:04:17,667 --> 00:04:19,867 so it has a really earthy taste which I love. 108 00:04:19,867 --> 00:04:22,900 -[laughs] -[Ted] Twenty minutes to complete your appetizers. 109 00:04:24,867 --> 00:04:26,367 -Okay. -Clock starts now. 110 00:04:26,367 --> 00:04:29,000 [judges cheering and clapping] 111 00:04:29,066 --> 00:04:30,000 Here we go. 112 00:04:30,000 --> 00:04:30,100 Here we go. 113 00:04:30,100 --> 00:04:32,266 Saul, um... 114 00:04:34,200 --> 00:04:36,867 Tiffani, Chris, you are joined by a very special guest, 115 00:04:36,867 --> 00:04:39,567 modern-Mexican chef Daniela Soto-Innes. 116 00:04:39,567 --> 00:04:41,367 -Welcome, chef. -[Chris] Welcome, welcome, welcome. 117 00:04:41,367 --> 00:04:43,166 Yes. So happy to be here. 118 00:04:43,166 --> 00:04:48,266 What would you say most Americans misunderstand about Mexican cuisine? 119 00:04:48,266 --> 00:04:51,367 A lot of people think Mexican food is only about tapas. 120 00:04:51,367 --> 00:04:53,767 But we have so much varieties. 121 00:04:53,767 --> 00:04:55,033 So much variety. 122 00:04:55,066 --> 00:04:57,400 [Daniela] The north, you have all the delicious seafood. 123 00:04:57,467 --> 00:04:59,500 On the south, is the Cochinita pibil. 124 00:04:59,567 --> 00:05:00,000 So, Cochinita pibil is a very, ubiquitous, um, Mexican dish. 125 00:05:00,000 --> 00:05:03,400 So, Cochinita pibil is a very, ubiquitous, um, Mexican dish. 126 00:05:03,467 --> 00:05:05,900 -It's kind of like pulled pork from the south. -Yeah. 127 00:05:05,967 --> 00:05:07,467 But much different flavor profile. 128 00:05:07,467 --> 00:05:08,667 A lot of citrus. 129 00:05:08,667 --> 00:05:10,767 -Sometimes oranges. -[Daniela] Yes, I can smell it. 130 00:05:10,767 --> 00:05:12,400 -Yeah. -Mmm. 131 00:05:12,467 --> 00:05:15,066 [Tania] My style is elevated Mexican. 132 00:05:15,066 --> 00:05:18,000 I want to make my really beautiful high-end stack. 133 00:05:18,000 --> 00:05:20,867 And I'm going to use the cochinita for my taco filling. 134 00:05:20,867 --> 00:05:24,100 So, I'm making a cochinita taco 135 00:05:24,100 --> 00:05:26,767 with some frijoles refritos with huitlacoche. 136 00:05:26,767 --> 00:05:30,000 And a salad of a chayote. 137 00:05:30,000 --> 00:05:30,800 And a salad of a chayote. 138 00:05:30,867 --> 00:05:34,767 I'm taking the whole tlayuda and I'm putting it into my blender. 139 00:05:34,767 --> 00:05:38,100 And then I add the huitlacoche to do, like, a really nice sauce. 140 00:05:38,166 --> 00:05:39,600 for my tacos. 141 00:05:40,500 --> 00:05:41,567 Oh, that's good. 142 00:05:41,567 --> 00:05:44,000 Huitlacoche's one of my favorite ingredients. 143 00:05:44,000 --> 00:05:46,000 It's like our Mexican truffle. 144 00:05:46,000 --> 00:05:47,367 And it's the fungus of the corn. 145 00:05:47,367 --> 00:05:49,367 It's crazy 'cause from time to time in the kitchen, 146 00:05:49,367 --> 00:05:50,767 you'll get a case of corn... 147 00:05:50,767 --> 00:05:52,200 -[Daniela] Yeah. -...and there'll be, like, a new cook who's like, 148 00:05:52,266 --> 00:05:53,300 "What is this?" "No, no, no." 149 00:05:53,300 --> 00:05:54,567 -"No, don't throw it away." -"Save it." Yeah. 150 00:05:54,567 --> 00:05:55,900 -"Don't throw it away." -[Daniela] I know, yeah. 151 00:05:55,967 --> 00:05:58,900 The sleeper ingredient in this basket for me is that chayote, 152 00:05:58,967 --> 00:06:00,000 -kind of like an apple and zucchini pear. -[Tiffani] Yep. 153 00:06:00,000 --> 00:06:01,100 -kind of like an apple and zucchini pear. -[Tiffani] Yep. 154 00:06:01,166 --> 00:06:02,567 Kind of... 155 00:06:02,567 --> 00:06:05,367 -Hey, Z, you gonna make us a great dish? -[Zuriel] Absolutely. 156 00:06:05,367 --> 00:06:09,700 Chayote is in the squash family, we ate it a lot growing up. 157 00:06:09,767 --> 00:06:12,800 So, I'm gonna make a bit of a fritter with the cochinita in there. 158 00:06:12,867 --> 00:06:16,667 Gonna make a bit of like a fungus barbecue sauce with the beans. 159 00:06:17,867 --> 00:06:19,700 I decided to make cochinita fritters 160 00:06:19,767 --> 00:06:23,600 because it's a quick little bite for an appetizer round. 161 00:06:23,667 --> 00:06:25,367 -The whole basket in the fritter... -[Chris] Wow. 162 00:06:25,367 --> 00:06:26,967 -...which can be really delicious... -[Chris] Wow. 163 00:06:26,967 --> 00:06:28,800 ...and sometimes is a very smart play. 164 00:06:28,867 --> 00:06:30,000 Sometimes it gets a little muddy and lost. 165 00:06:30,000 --> 00:06:30,367 Sometimes it gets a little muddy and lost. 166 00:06:31,100 --> 00:06:32,100 [Cris] Hell yeah. 167 00:06:33,567 --> 00:06:36,000 I taste the cochinita and it's bland, 168 00:06:36,066 --> 00:06:38,200 so I know I'm gonna have to doctor it up. 169 00:06:38,266 --> 00:06:40,767 -[grunts] -[Chris] Cris, it looked like you were, uh, 170 00:06:40,767 --> 00:06:42,367 trying to figure out that basket. 171 00:06:42,367 --> 00:06:45,467 Yeah, the basket kinda too me a little by surprise, but I'm adapting to it. 172 00:06:45,467 --> 00:06:47,867 I'm keeping it simple with my game plan. 173 00:06:47,867 --> 00:06:52,266 I'm making a chile relleno with a chayote slaw 174 00:06:52,266 --> 00:06:54,200 and a huitlacoche salsa verde. 175 00:06:54,767 --> 00:06:56,667 Behind you. 176 00:06:56,667 --> 00:07:00,000 [Cris] I know that I could stuff this meat into a pepper and kinda turn it into my own. 177 00:07:00,000 --> 00:07:00,266 [Cris] I know that I could stuff this meat into a pepper and kinda turn it into my own. 178 00:07:00,266 --> 00:07:02,166 I gotta char those poblanos. 179 00:07:02,166 --> 00:07:03,667 Hey, brother, are you gonna use this onion? 180 00:07:03,667 --> 00:07:05,200 -[Saul] Take it, take it, -[Cris] Okay, thank you, brother. 181 00:07:05,266 --> 00:07:06,567 I have to work on my salsa. 182 00:07:06,567 --> 00:07:09,500 I grab chilies, tomatillos, yellow onion, 183 00:07:09,567 --> 00:07:11,567 and I saute it with my huitlacoche. 184 00:07:11,567 --> 00:07:13,467 I like to call myself "the sauce guy," 185 00:07:13,467 --> 00:07:15,367 take pride in all my sauces. 186 00:07:15,367 --> 00:07:17,400 So my salsa needs to be on point. 187 00:07:17,467 --> 00:07:18,700 Oh, wow, that's pretty good. 188 00:07:18,767 --> 00:07:21,867 So, I'm excited also to see that tlayuda. 189 00:07:21,867 --> 00:07:24,600 It's like the crunchiest, delicious... 190 00:07:24,667 --> 00:07:27,066 -I... I don't want to say pizza. -Right. 191 00:07:27,066 --> 00:07:29,100 -Yeah. -[Daniela] But it's like that texture 192 00:07:29,100 --> 00:07:30,000 when you get, like, that thin-crust pizza... 193 00:07:30,000 --> 00:07:31,100 when you get, like, that thin-crust pizza... 194 00:07:31,166 --> 00:07:32,667 -[Tiffani] Yep. Yes. -...that you love. 195 00:07:32,667 --> 00:07:34,367 [Ted] It looks delicious. 196 00:07:34,367 --> 00:07:36,500 [Daniela] So much bean and cheese, 197 00:07:36,567 --> 00:07:38,266 and, like, tosaco on it. 198 00:07:38,266 --> 00:07:41,900 So, I'm really, really excited to see what they're going to cook. 199 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. 214 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, 218 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. 222 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, 224 00:08:47,767 --> 00:08:48,967 so I'm gonna put it in my mix. 225 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. 227 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. 230 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."