1 00:00:00,967 --> 00:00:03,867 [woman] Latin America is a beautiful mosaic. 2 00:00:03,867 --> 00:00:06,100 [man] We are different countries and different traditions, 3 00:00:06,100 --> 00:00:10,467 but once we cross the border, we become the Latinos. 4 00:00:10,467 --> 00:00:13,133 [woman #2] This is, like, our time to show our cuisine 5 00:00:13,200 --> 00:00:14,467 to the whole world. 6 00:00:14,467 --> 00:00:16,266 [man #2] I close my eyes and ask for a little bit of guidance. 7 00:00:16,266 --> 00:00:19,767 -Tostones, chica! -I know how to do a tostones, 8 00:00:19,767 --> 00:00:21,367 don't worry, baby. -Whoo! 9 00:00:21,367 --> 00:00:23,166 [man #3] Denied in the open court! 10 00:00:23,166 --> 00:00:25,634 Grr! [sustained rolling "r"] [fingers snap] 11 00:00:30,867 --> 00:00:35,667 [Milena] Latin America is a beautiful mosaic of Mexican culture, 12 00:00:35,667 --> 00:00:38,166 Argentinian culture, Peruvian culture, 13 00:00:38,166 --> 00:00:40,567 and I mean, obviously, Puerto Ricans come in 14 00:00:40,567 --> 00:00:41,767 all flavors. 15 00:00:41,767 --> 00:00:44,000 You want to see a little more of this? 16 00:00:45,400 --> 00:00:46,767 That's dangerous. 17 00:00:46,767 --> 00:00:48,767 I got into cooking when I was very little. 18 00:00:48,767 --> 00:00:51,634 I wanted to go to culinary school, but instead, 19 00:00:51,700 --> 00:00:53,133 I went into engineering school. 20 00:00:53,200 --> 00:00:55,166 You know, like, who says no to MIT? 21 00:00:55,166 --> 00:00:56,867 [laughing] 22 00:00:56,867 --> 00:00:58,867 And then I came back to cooking later in life. 23 00:00:58,867 --> 00:01:00,100 Delicious. 24 00:01:00,166 --> 00:01:02,066 I have a lot of skills under my belt. 25 00:01:02,066 --> 00:01:03,233 Cute! 26 00:01:03,300 --> 00:01:05,533 I want to make Puerto Ricans proud. 27 00:01:05,600 --> 00:01:08,367 Was that a win? [laughter] 28 00:01:08,367 --> 00:01:10,433 You ready? Let's do this. 29 00:01:11,367 --> 00:01:12,266 Whoo! 30 00:01:12,266 --> 00:01:14,467 Latin food is my heritage, my upbringing. 31 00:01:14,467 --> 00:01:16,567 I'm half Mexican and Spanish. 32 00:01:16,567 --> 00:01:18,066 [sing-songy] And another mole. 33 00:01:18,066 --> 00:01:20,934 I'm chef-owner of Chefé Productions 34 00:01:21,000 --> 00:01:22,333 in Dana Point, California. 35 00:01:22,400 --> 00:01:24,767 I do a lot of fine dining for high-end clients. 36 00:01:24,767 --> 00:01:26,166 [sizzling] 37 00:01:26,166 --> 00:01:28,166 When I'm not doing that, I'm slinging tacos. 38 00:01:28,166 --> 00:01:30,500 This is gonna pop. It's gonna go ta-ta-ta-ta! 39 00:01:32,367 --> 00:01:33,467 Whoo! 40 00:01:33,467 --> 00:01:36,033 I've always had this cosmic connection with cooking. 41 00:01:36,100 --> 00:01:37,867 This is my destiny. It's my calling. 42 00:01:37,867 --> 00:01:39,033 Ooh! 43 00:01:39,033 --> 00:01:42,066 And when you pair my skills with my natural-born talent, 44 00:01:42,066 --> 00:01:44,300 I'm unstoppable. Perfecto. 45 00:01:46,367 --> 00:01:47,600 That was fun. 46 00:01:48,900 --> 00:01:50,166 [short laugh] 47 00:01:50,166 --> 00:01:52,266 [Mercedes] I am the chef-owner of The Arepa Stand 48 00:01:52,266 --> 00:01:54,166 in Los Angeles, California. 49 00:01:54,166 --> 00:01:56,367 Perfect, beautiful sauce. 50 00:01:56,367 --> 00:01:58,567 I have a lot of Venezuelan influence. 51 00:01:58,567 --> 00:02:00,634 The masa's so great when it's fresh. 52 00:02:00,700 --> 00:02:03,467 Arepas are the most traditional dish in Venezuela. 53 00:02:03,467 --> 00:02:05,767 You can have them for breakfast, lunch, 54 00:02:05,767 --> 00:02:07,667 dinner, dessert. They're very versatile. 55 00:02:07,667 --> 00:02:09,767 On Sundays between all our markets, 56 00:02:09,767 --> 00:02:12,767 we do about 500 of these. 57 00:02:12,767 --> 00:02:15,367 To all these other chefs, you better watch out because 58 00:02:15,367 --> 00:02:17,800 my arepas are here, and they're gonna rip you apart. 59 00:02:21,000 --> 00:02:24,467 [Juan] We are people who have been here for thousands of years 60 00:02:24,467 --> 00:02:26,266 and we still kept our pride. 61 00:02:26,266 --> 00:02:27,767 Gotta drop the beat. 62 00:02:27,767 --> 00:02:30,266 Mexican food is love, it's culture, 63 00:02:30,266 --> 00:02:33,100 everything the world needs right now. 64 00:02:33,100 --> 00:02:35,667 Hi, I'm chef-owner of Johnny's Table in Chicago, Illinois. 65 00:02:35,667 --> 00:02:38,367 In Mexican culture, there's not a party unless there's food 66 00:02:38,367 --> 00:02:40,467 and that's what Johnny's Table is. 67 00:02:40,467 --> 00:02:43,567 I have been working since I was 13 years old, just working 68 00:02:43,567 --> 00:02:44,934 hands-on with my grandma. 69 00:02:45,000 --> 00:02:47,266 My grandma would do this when I was a shorty. 70 00:02:47,266 --> 00:02:50,667 I do believe my ancestors speak to me through my food. 71 00:02:50,667 --> 00:02:54,233 I'm here to show the world that Latinos are very fierce 72 00:02:54,300 --> 00:02:55,767 competitors, and we're not going anywhere. 73 00:02:55,767 --> 00:02:57,133 That's the hard one to beat. 74 00:02:59,600 --> 00:03:02,367 -[Ted] Bienvenidos! -Hi, how are you? 75 00:03:02,367 --> 00:03:04,166 -Hey Ted, how's it going? -A special challenge for you. 76 00:03:04,166 --> 00:03:07,467 In honor of Hispanic Heritage Month, we'll be celebrating 77 00:03:07,467 --> 00:03:11,433 Hispanic food traditions in every basket and every round. 78 00:03:11,500 --> 00:03:13,233 -Let's go. -Vámonos, vámonos, vámonos. 79 00:03:13,300 --> 00:03:14,166 [Milena] Nice. 80 00:03:14,166 --> 00:03:16,233 [Ted] First basket is in front of you. 81 00:03:19,100 --> 00:03:20,333 Open it up! 82 00:03:21,100 --> 00:03:23,567 -Ooh! -[bleep] yeah! 83 00:03:23,567 --> 00:03:25,934 [Ted] And you're looking at plantains... 84 00:03:27,266 --> 00:03:28,667 [Milena] Plátanos. 85 00:03:28,667 --> 00:03:30,266 [Ted] ...huitlacoche... 86 00:03:30,266 --> 00:03:32,634 -Corn mushrooms. -Little corn truffle action. 87 00:03:32,700 --> 00:03:35,166 [Ryan] I like this. It's got a ton of umami in it. 88 00:03:35,166 --> 00:03:37,467 Huitlacoche, we call it corn truffle. 89 00:03:37,467 --> 00:03:41,667 -It has a subtle, earthy flavor. -Yes, I love this. 90 00:03:41,667 --> 00:03:43,133 [Ted] ...pernil... 91 00:03:43,200 --> 00:03:48,066 Pernil is a Puerto Rican-style roast pork shoulder. 92 00:03:48,066 --> 00:03:49,367 [Ted] ...and churros. 93 00:03:49,367 --> 00:03:51,567 Churros in the house! 94 00:03:51,567 --> 00:03:53,533 I was planning on making churros 95 00:03:53,600 --> 00:03:56,367 at some point, so half the work is done, I guess. 96 00:03:56,367 --> 00:03:57,734 [Ted] 20 minutes! 97 00:03:57,800 --> 00:03:59,000 [nervous laughter] 98 00:03:59,767 --> 00:04:01,233 Round starts now. 99 00:04:01,300 --> 00:04:02,166 gonna ] Whoo! 100 00:04:02,166 --> 00:04:03,467 [clapping] [thudding] 101 00:04:03,467 --> 00:04:05,400 [cheering continues] 102 00:04:08,166 --> 00:04:11,367 We have a very special panel assembled for this Hispanic 103 00:04:11,367 --> 00:04:14,333 heritage competition, acclaimed Mexican cuisine chefs 104 00:04:14,400 --> 00:04:17,500 Daniela Soto-Innes and Claudette Zepeda, 105 00:04:18,500 --> 00:04:22,266 plus Peruvian restaurateur Franco Noriega. 106 00:04:22,266 --> 00:04:23,433 Welcome to you all. 107 00:04:23,433 --> 00:04:26,634 So Hispanic culture is known for its traditions and close 108 00:04:26,700 --> 00:04:30,066 family bonds, and of course food plays such a major role. 109 00:04:30,066 --> 00:04:32,100 Meanwhile, isn't it amazing to have so many different 110 00:04:32,100 --> 00:04:33,634 countries represented here? 111 00:04:33,700 --> 00:04:35,667 We are different countries and different traditions, 112 00:04:35,667 --> 00:04:39,166 but once we cross the border, we become the Latinos. 113 00:04:39,166 --> 00:04:41,567 So many things that tie us together. 114 00:04:41,567 --> 00:04:42,667 Yeah. 115 00:04:42,667 --> 00:04:44,634 [Franco] Plantains, they're my favorite ingredient. 116 00:04:44,700 --> 00:04:45,934 They're so versatile. 117 00:04:45,934 --> 00:04:50,367 I like to use them as a base for either a taco, an empanada. 118 00:04:50,367 --> 00:04:54,300 You use them more as a starch. Always need to be cooked. 119 00:04:55,266 --> 00:04:58,333 Having a hard time getting these peeled. 120 00:04:58,400 --> 00:05:01,667 All Puerto Ricans know a million and one ways to 121 00:05:01,667 --> 00:05:02,500 cook plantains. 122 00:05:02,500 --> 00:05:04,867 These ones are very firm and green. 123 00:05:04,867 --> 00:05:07,100 So right away, I know I'm gonna fry them. 124 00:05:07,100 --> 00:05:09,000 Milena, what are you doing? 125 00:05:09,000 --> 00:05:12,000 I'm making tostones with pernil 126 00:05:12,000 --> 00:05:13,567 and huitlacoche, 127 00:05:13,567 --> 00:05:15,767 and some onions. -Sounds good. 128 00:05:15,767 --> 00:05:17,300 [Milena] I'm going to the fryer. 129 00:05:19,000 --> 00:05:22,266 Tostones is like having a chip, a tortilla chip for 130 00:05:22,266 --> 00:05:23,300 Puerto Riquenos. 131 00:05:23,300 --> 00:05:25,066 [Ted] I've never seen anyone smash plantains with 132 00:05:25,066 --> 00:05:27,233 a tortilla press. -[Franco] She's smart. 133 00:05:27,300 --> 00:05:29,867 -I mean, that's a hack, that's a love it. -I know how to do a tostones, 134 00:05:29,867 --> 00:05:31,133 don't worry, baby. -OK, I can tell! 135 00:05:31,133 --> 00:05:34,934 [Milena] I am right next to the deep fryer, so I can monopolize 136 00:05:35,000 --> 00:05:37,634 the frying oil and then everybody else has to scramble. 137 00:05:37,700 --> 00:05:39,667 You got to tie up the resources. 138 00:05:39,667 --> 00:05:41,233 [cackling] 139 00:05:41,300 --> 00:05:44,634 [Daniela] The pernil with the churro is not a bad idea. 140 00:05:44,700 --> 00:05:46,133 [Franco] It's not a bad idea at all. 141 00:05:46,133 --> 00:05:48,634 -Just, ah, melting that sugar on the pernil. -[Franco] Over the pernil. 142 00:05:48,700 --> 00:05:51,266 But the pernil is cooked, so you have to add some 143 00:05:51,266 --> 00:05:53,400 moisture to it, or else you're just drying it out. 144 00:05:54,467 --> 00:05:56,533 [Ryan] I'm really excited to see this pernil. 145 00:05:56,600 --> 00:05:59,934 It's slow roasted pork and sour orange, but I don't really know 146 00:06:00,066 --> 00:06:01,634 where the moisture level's at. 147 00:06:01,700 --> 00:06:03,767 I'm just gonna try to crisp it up, give it some texture. 148 00:06:03,767 --> 00:06:06,567 The plantains, my mind immediately says, 149 00:06:06,567 --> 00:06:08,934 I got to make a tostone because that's what you do. 150 00:06:09,000 --> 00:06:09,967 Ryan, what are you doing? 151 00:06:09,967 --> 00:06:13,233 A little huitlacoche salsa action going down. 152 00:06:13,300 --> 00:06:14,367 It's going to go on top of 153 00:06:14,367 --> 00:06:15,567 a tostone with a little 154 00:06:15,567 --> 00:06:16,667 smoked pork. 155 00:06:16,667 --> 00:06:19,066 But one problem we may have with all these tostones 156 00:06:19,066 --> 00:06:21,100 going down is that we have a small fryer. 157 00:06:21,100 --> 00:06:22,767 So we could have some congestion. 158 00:06:22,767 --> 00:06:26,066 -May I use the fryer with you? -Tough chance, man. 159 00:06:26,066 --> 00:06:28,567 -Sorry. -Ooh! Denied in the open court. 160 00:06:28,567 --> 00:06:31,100 -I have both baskets on. -I see that. 161 00:06:31,100 --> 00:06:34,767 -Bless your heart. -You snooze, you lose, Ryan. 162 00:06:34,767 --> 00:06:37,166 Grr! [sustained rolled "r"] [fingers snap] 163 00:06:37,166 --> 00:06:39,867 [Ryan] But, Chef, I always have plan B, you know what I'm saying? 164 00:06:39,867 --> 00:06:43,567 You have to be so careful with churros because it has so much 165 00:06:43,567 --> 00:06:46,734 sugar on the outside, so if you're doing something savory, 166 00:06:46,800 --> 00:06:48,166 I would just use the middle part. -[Franco] Yes. 167 00:06:48,166 --> 00:06:50,567 How are we gonna balance all that sweetness? 168 00:06:50,567 --> 00:06:52,367 It is a balance game. It's a dance. 169 00:06:52,367 --> 00:06:53,667 For sure. 170 00:06:53,667 --> 00:06:56,767 [Mercedes] I think everybody's making tostones, so I'm gonna go 171 00:06:56,767 --> 00:06:57,834 a different route. 172 00:06:57,834 --> 00:07:00,834 So I'm gonna use my churros and plantains to make 173 00:07:00,900 --> 00:07:02,300 fried plantain cakes. 174 00:07:02,300 --> 00:07:05,367 It's something that a lot of Venezuelans are gonna feel familiar with. 175 00:07:05,367 --> 00:07:07,500 [speaking Spanish] 176 00:07:10,800 --> 00:07:12,033 OK. 177 00:07:14,066 --> 00:07:15,533 I'm putting some churros in 178 00:07:15,600 --> 00:07:17,033 the food processor and then 179 00:07:17,100 --> 00:07:21,000 folding those into my plantain batter. 180 00:07:21,000 --> 00:07:24,734 And then I am going to sear my pernil, sliced red onion, 181 00:07:24,800 --> 00:07:26,700 some diced tomatoes, a little bit of cilantro. 182 00:07:28,767 --> 00:07:31,667 My plan is to make an empanada, and first thing I gotta do is 183 00:07:31,667 --> 00:07:32,867 make my dough. 184 00:07:32,867 --> 00:07:35,300 So I go and grab the masa harina. 185 00:07:36,767 --> 00:07:40,567 I'm using my plantain and my churro into my masa. 186 00:07:40,567 --> 00:07:41,934 Juan, what are you mixing? 187 00:07:42,000 --> 00:07:44,133 I'm doing some masa harina with 188 00:07:44,200 --> 00:07:46,166 some banana and some churros. 189 00:07:46,166 --> 00:07:48,133 Trying to make an empanada with the chicharrón, 190 00:07:48,200 --> 00:07:51,367 some huitlacoche bean puree. -Ooh, that sounds good. 191 00:07:51,367 --> 00:07:56,767 [Milena] Juan is putting raw plantains into his dough. 192 00:07:56,767 --> 00:07:59,667 And that's a rookie mistake. 193 00:07:59,667 --> 00:08:01,867 Green plantains need to be cooked. 194 00:08:01,867 --> 00:08:05,166 [Daniela] The ingredients in the basket that I'm super excited about is 195 00:08:05,166 --> 00:08:08,166 the huitlacoche because it's our Mexican truffle. 196 00:08:08,166 --> 00:08:11,767 It comes from the corn, and once you find it, 197 00:08:11,767 --> 00:08:13,967 it's like the most exciting thing that you see. 198 00:08:13,967 --> 00:08:16,433 -It's like finding a truffle, no? -It's like finding a truffle. 199 00:08:16,500 --> 00:08:18,767 [Daniela] The right way to cook it, just a quick saute. 200 00:08:18,767 --> 00:08:22,133 [Juan] To start my puree, I start sweating my onions and garlic, 201 00:08:22,200 --> 00:08:25,367 add the beans, and finally the huitlacoche. 202 00:08:25,367 --> 00:08:27,233 Let everything marry together. 203 00:08:28,266 --> 00:08:30,700 Chefs, nine minutes on the clock. 204 00:08:32,100 --> 00:08:33,567 Oh, my God. 205 00:08:33,567 --> 00:08:37,367 [Milena] I'm cooking the penil, the huitlacoche, and the onions together, 206 00:08:37,367 --> 00:08:41,467 and I used some spices there to really amp up the flavor. 207 00:08:41,467 --> 00:08:44,767 [singing] We've got the plantain going down. 208 00:08:44,767 --> 00:08:48,667 I'm gonna make a spicy kind of relish with some onion 209 00:08:48,667 --> 00:08:49,667 and some jalapeno. 210 00:08:49,667 --> 00:08:52,033 I'm gonna go in with this can of huitlacoche. 211 00:08:52,100 --> 00:08:55,567 I fold in the fresh avocado, and I'm quite happy with it. 212 00:08:55,567 --> 00:08:56,934 Aah! 213 00:08:57,767 --> 00:08:59,600 Less than five minutes to go, chefs. 214 00:09:01,467 --> 00:09:02,967 [Juan] My plan is to make an empanada. 215 00:09:02,967 --> 00:09:07,133 I'm using my plantain and my churro into masa dough. 216 00:09:09,867 --> 00:09:11,233 My masa's sticking. 217 00:09:12,166 --> 00:09:16,133 I am pressing my empanada dough, and my masa is not 218 00:09:16,200 --> 00:09:17,400 working with me. 219 00:09:17,400 --> 00:09:20,033 I thought that throwing in those raw plantains there would 220 00:09:20,100 --> 00:09:22,333 work, but they're fighting back right now. 221 00:09:22,400 --> 00:09:24,967 -Chef Juan, how's it going? -Ha, not so good. 222 00:09:24,967 --> 00:09:27,367 In my opinion, I would just scrap it 223 00:09:27,367 --> 00:09:29,934 and figure something else out. -[Juan scoffs] 224 00:09:30,000 --> 00:09:31,533 Oh, my God, I'm so nervous. 225 00:09:36,300 --> 00:09:38,467 Chefs, you're looking at about three and a half minutes. 226 00:09:38,467 --> 00:09:42,266 I think Juan is going to pivot, and do something else for us. 227 00:09:42,266 --> 00:09:44,834 Let me tell you, that's risk-ay! 228 00:09:44,900 --> 00:09:47,133 [Juan] I am having trouble with this masa dough. 229 00:09:47,200 --> 00:09:49,433 But I close my eyes and ask for a little bit of guidance... 230 00:09:49,500 --> 00:09:50,567 [Mercedes] You got this, man. 231 00:09:50,567 --> 00:09:53,767 ...and then I think, my abuela would make gorditas 232 00:09:53,767 --> 00:09:57,367 every Sunday -- I take my masa, I start forming it with my hand, 233 00:09:57,367 --> 00:09:58,667 and just start ripping. 234 00:09:58,667 --> 00:10:01,600 We are like three minutes away, so good luck Juan. 235 00:10:02,667 --> 00:10:04,166 Go grab a few more things. 236 00:10:04,166 --> 00:10:06,767 I'm procrastinating on the churros 237 00:10:06,767 --> 00:10:09,467 because I keep thinking about how to use them. 238 00:10:09,467 --> 00:10:13,166 I'm going to pop them in the oven and use them as 239 00:10:13,166 --> 00:10:14,433 a crispy garnish. 240 00:10:14,433 --> 00:10:17,166 They were a little bit soggy, so, like, toasting your churros 241 00:10:17,166 --> 00:10:18,467 is a good move. -[Daniela] Yeah. 242 00:10:18,467 --> 00:10:20,734 I am tasting the huitlacoche... 243 00:10:20,800 --> 00:10:21,767 Terrible. 244 00:10:21,767 --> 00:10:23,033 ...and I don't like it. 245 00:10:23,100 --> 00:10:25,066 It's, like, slightly slimy and then sour. 246 00:10:25,066 --> 00:10:27,867 This may need some sort of sweetness. 247 00:10:27,867 --> 00:10:30,467 I'm gonna take the huitlacoche and the churro 248 00:10:30,467 --> 00:10:34,033 and make a glaze so I can spoon over my pork. 249 00:10:36,200 --> 00:10:37,767 -[Juan] Anybody got the sour cream? -Yes, sir, here. 250 00:10:37,767 --> 00:10:39,367 -You got it? -Here you go, sir! 251 00:10:39,367 --> 00:10:40,867 Two-minute warning, chefs. 252 00:10:40,867 --> 00:10:42,634 [Ryan] Two minutes! Oh, my God! 253 00:10:42,700 --> 00:10:44,266 [Daniela] Right now, it's a little hectic. 254 00:10:44,266 --> 00:10:46,967 I don't know what's going on with Ryan. 255 00:10:46,967 --> 00:10:50,100 [Ryan] Taking the churro, putting it in the blender, I add some 256 00:10:50,100 --> 00:10:53,333 Mexican crema, I add some chipotle, some lime juice, 257 00:10:53,400 --> 00:10:54,500 a little bit of salt. 258 00:10:54,500 --> 00:10:58,367 This is gonna bring a sweet and sour characteristic 259 00:10:58,367 --> 00:10:59,467 to the whole dish. 260 00:10:59,467 --> 00:11:00,634 Perfect, perfect. 261 00:11:00,634 --> 00:11:04,000 [Ted] All right, get those plates into shape, chefs. 262 00:11:04,500 --> 00:11:07,767 -Ten...nine...eight... -[indistinct shouting] 263 00:11:07,767 --> 00:11:12,233 ...seven...six...five...four... -Vamos! 264 00:11:12,300 --> 00:11:16,133 ...three...two...one. 265 00:11:16,200 --> 00:11:19,233 -Time's up. -Whoo! [clapping] 266 00:11:20,166 --> 00:11:23,000 Oh, my God, where are we? Come give me a hug. 267 00:11:23,000 --> 00:11:25,333 [Juan speaking Spanish] -[Ryan] Where's tostone? 268 00:11:25,400 --> 00:11:26,667 Whoo! 269 00:11:26,667 --> 00:11:27,834 [Ryan] Damn! 270 00:11:27,834 --> 00:11:30,266 [Juan] My dish doesn't look as bad as I thought it would 271 00:11:30,266 --> 00:11:31,667 after that masa wasn't working with me. 272 00:11:31,667 --> 00:11:33,033 I was a little worried. 273 00:11:36,667 --> 00:11:38,266 Uh, I'm a little like, ah! 274 00:11:38,266 --> 00:11:41,367 I hope the judges will see that I am an excellent cook when it 275 00:11:41,367 --> 00:11:42,667 comes to plantains. 276 00:11:42,667 --> 00:11:45,066 Like, when I pulled my tostones out of the fryer, 277 00:11:45,066 --> 00:11:46,700 I was like, money. 278 00:11:49,867 --> 00:11:51,433 [suspenseful music playing] 279 00:11:56,266 --> 00:11:58,533 Chefs, you have arrived at the chopping block. 280 00:11:58,600 --> 00:12:02,767 In your first basket, huitlacoche, plantains, 281 00:12:02,767 --> 00:12:06,133 pernil, and the churros. 282 00:12:06,200 --> 00:12:08,433 Chef Juan, please tell us about your starter. 283 00:12:08,500 --> 00:12:10,533 Gorditas are something that my grandma used to make for me 284 00:12:10,600 --> 00:12:11,834 when I was a kid. 285 00:12:11,834 --> 00:12:15,533 So I prepared for you a gordita with huitlacoche bean puree, 286 00:12:15,600 --> 00:12:17,433 a little bit of carnitas. 287 00:12:17,500 --> 00:12:20,867 First, I wanted to make an empanada, but the masa 288 00:12:20,867 --> 00:12:22,133 wasn't really working for me. 289 00:12:22,200 --> 00:12:24,900 So next thing I thought about was gorditas. 290 00:12:26,166 --> 00:12:29,934 Juan, the pernil is so flavorful, but I think you need 291 00:12:30,000 --> 00:12:32,166 some kind of fat for the gordita. 292 00:12:32,166 --> 00:12:35,367 I think you would have been really successful to chop up 293 00:12:35,367 --> 00:12:39,000 the pernil skin that was super crunchy and give us like 294 00:12:39,000 --> 00:12:41,934 a chicharrón type of gordita. 295 00:12:42,000 --> 00:12:44,066 But your presentation is really beautiful. 296 00:12:44,066 --> 00:12:45,233 Gracias. 297 00:12:45,300 --> 00:12:47,367 I like the lime in the carnitas. 298 00:12:47,367 --> 00:12:50,834 Gives it that almost a carne apache, ceviche kind of vibe. 299 00:12:50,900 --> 00:12:55,000 But the green plantain, it does eat really hard. 300 00:12:55,000 --> 00:12:56,166 The other flavors are there. 301 00:12:56,166 --> 00:12:59,033 They're very connected, but it's a little clunky 302 00:12:59,100 --> 00:13:00,100 on the bottom. -Understood. 303 00:13:00,100 --> 00:13:02,467 I think risk is always better than regret. 304 00:13:02,467 --> 00:13:03,700 That's for sure. 305 00:13:03,700 --> 00:13:08,934 But the actual gordita, in my case, it was not 100% cooked, 306 00:13:09,000 --> 00:13:13,734 so it's very tough and not as soft and pillowy as I like. 307 00:13:14,700 --> 00:13:17,867 But overall, I think it's a pretty dish. 308 00:13:17,867 --> 00:13:19,000 Gracias. 309 00:13:19,000 --> 00:13:21,066 So Chef, what's motivating you to compete with us here? 310 00:13:21,066 --> 00:13:24,166 [Juan] My daughter, I had her when I was 19 years old, so I just, 311 00:13:24,166 --> 00:13:26,667 you know, wanna win for her, wanna win for my grandma, 312 00:13:26,667 --> 00:13:28,867 you know, who's looking down on us, and just all 313 00:13:28,867 --> 00:13:32,133 the Latinos everywhere. -Thank you, Chef Juan. 314 00:13:32,200 --> 00:13:33,834 Next up, Chef Mercedes. 315 00:13:33,900 --> 00:13:38,634 I made for you today fried plantain cakes with 316 00:13:38,700 --> 00:13:41,533 avocado crema, and the pernil. 317 00:13:41,600 --> 00:13:45,133 And then with the huitlacoche and the churro, I made a glaze 318 00:13:45,200 --> 00:13:47,133 to pour on top of the pernil. 319 00:13:47,200 --> 00:13:50,133 The use of the churro was really innovative in putting it 320 00:13:50,200 --> 00:13:51,333 in a tostone. 321 00:13:51,333 --> 00:13:54,367 I think that it tastes very homey, which I appreciate. 322 00:13:54,367 --> 00:13:56,266 -Thank you. -The flavors, you nailed. 323 00:13:56,266 --> 00:14:00,100 The patty is very fluffy, so I like what you've done with all 324 00:14:00,100 --> 00:14:01,166 the ingredients there. 325 00:14:01,166 --> 00:14:03,567 I like the use of the crema also. 326 00:14:03,567 --> 00:14:05,634 It's like that tartness that really ties the whole 327 00:14:05,700 --> 00:14:06,834 dish together. 328 00:14:06,834 --> 00:14:10,133 I feel like we're missing the huitlacoche flavor here. 329 00:14:10,200 --> 00:14:13,567 But overall, it's a very good execution. 330 00:14:13,567 --> 00:14:18,066 The pernil became a carne mechada type of situation. 331 00:14:18,066 --> 00:14:20,967 So that made me really, really happy. 332 00:14:20,967 --> 00:14:24,100 And I like the sweetness of the churros with the pernil. 333 00:14:24,100 --> 00:14:25,100 Thank you, Chef. 334 00:14:26,700 --> 00:14:28,867 Thank you, Chef Mercedes. Next up, Chef Ryan. 335 00:14:28,867 --> 00:14:32,867 I prepared for you guys a tostone tostada with crispy 336 00:14:32,867 --> 00:14:38,634 pork, a chipotle churro crema, and a huitlacoche avocado 337 00:14:38,700 --> 00:14:40,133 relish right on top. 338 00:14:41,166 --> 00:14:44,467 Ryan, I think you cooked the tostones perfectly. 339 00:14:44,467 --> 00:14:46,767 They're nice and pillowy. 340 00:14:46,767 --> 00:14:49,567 Don't think you were so successful on the pernil, 341 00:14:49,567 --> 00:14:52,000 I think you dried it out a little bit. 342 00:14:52,800 --> 00:14:56,133 But I like the contrast of having a little bit of that 343 00:14:56,200 --> 00:15:01,033 churro crema, and you were very successful on giving that 344 00:15:01,100 --> 00:15:03,266 canned huitlacoche some texture. 345 00:15:03,266 --> 00:15:04,867 Thank you. 346 00:15:04,867 --> 00:15:08,033 The huitlacoche, that's pretty textbook on what I would like 347 00:15:08,100 --> 00:15:11,834 to be on a taco, but I echo Chef Daniela with the pernil. 348 00:15:11,900 --> 00:15:13,634 It was kind of beaten up. 349 00:15:13,700 --> 00:15:16,166 Again, moisture, moisture, moisture. 350 00:15:16,166 --> 00:15:18,467 [Franco] I like what you did with the huitlacoche 351 00:15:18,467 --> 00:15:19,767 and the avocado. 352 00:15:19,767 --> 00:15:22,734 I'm not a big fan of huitlacoche, so giving me 353 00:15:22,800 --> 00:15:25,767 avocado gives me an option to like it a little bit more. 354 00:15:25,767 --> 00:15:29,333 But overall, flavors are good. -Thank you, Chef Ryan. 355 00:15:29,400 --> 00:15:31,767 -Finally, Chef Milena. -Hola, chefs. 356 00:15:31,767 --> 00:15:34,133 As soon as I pulled out the plantains, I got 357 00:15:34,200 --> 00:15:35,266 really excited. 358 00:15:35,266 --> 00:15:38,000 In Puerto Rico, it's very common to make 359 00:15:38,000 --> 00:15:40,033 tostones and then top them with whatever. 360 00:15:40,100 --> 00:15:41,567 So that's what I did. 361 00:15:41,567 --> 00:15:45,333 I made for you a pernil and huitlacoche tostone. 362 00:15:45,400 --> 00:15:47,900 I would eat that with my hands, too, if you dare. 363 00:15:52,567 --> 00:15:54,000 Well, I can say this is delicious. 364 00:15:54,000 --> 00:15:57,567 I love the snackiness. I'm a grazer at heart. 365 00:15:57,567 --> 00:15:59,467 so I love that I can pick it up. 366 00:15:59,467 --> 00:16:01,100 The pernil 367 00:16:02,000 --> 00:16:04,900 and the huitlacoche together, it sings. 368 00:16:06,266 --> 00:16:10,266 I would say a little bit of focus on knife skills, 369 00:16:10,266 --> 00:16:13,433 but I think it was quite successful, so thank you. 370 00:16:13,500 --> 00:16:14,667 Thank you, chef. 371 00:16:14,667 --> 00:16:17,000 I am Peruvian, so we're all about sauces, so I'm missing 372 00:16:17,000 --> 00:16:20,233 something that kind of ties the whole dish together. 373 00:16:20,300 --> 00:16:23,033 But overall, it's a good balanced dish. 374 00:16:23,100 --> 00:16:25,667 You obviously know how to make tostones, right? 375 00:16:25,667 --> 00:16:27,634 The minute you open the basket and you saw, 376 00:16:27,700 --> 00:16:31,567 tostones, chica! 377 00:16:31,567 --> 00:16:33,867 But churro was the one thing 378 00:16:33,867 --> 00:16:37,967 that didn't make your tostones shine. 379 00:16:37,967 --> 00:16:41,166 There's a little dark churro parts that you didn't 380 00:16:41,166 --> 00:16:42,400 need there, 381 00:16:43,266 --> 00:16:47,767 but overall, very delicious. -Thank you. 382 00:16:47,767 --> 00:16:51,467 There was some technical errors on my behalf, and I might have 383 00:16:51,467 --> 00:16:54,266 left my pork on a little too long, kind of dried out. 384 00:16:54,266 --> 00:16:56,500 Hopefully that doesn't come to bite me in the butt. 385 00:16:57,300 --> 00:17:01,266 I should have cooked the plantain, but at the end of 386 00:17:01,266 --> 00:17:03,700 the day, I'm happy I got something on the plate. 387 00:17:06,166 --> 00:17:08,000 [suspenseful music climbing] 388 00:17:15,667 --> 00:17:18,600 Whose dish is on the chopping block? 389 00:17:28,000 --> 00:17:31,567 Chef Ryan, you've been chopped. Judges? 390 00:17:31,567 --> 00:17:34,634 Chef Ryan, thank you for bringing your culture 391 00:17:34,700 --> 00:17:36,333 and flavors into the Chopped kitchen, 392 00:17:36,400 --> 00:17:39,567 but unfortunately, the pernil was overcooked. 393 00:17:39,567 --> 00:17:41,000 Thank you, chefs. 394 00:17:43,467 --> 00:17:46,934 I made some technical errors, but I will say I feel like 395 00:17:47,000 --> 00:17:48,166 a winner in my heart, you know? 396 00:17:48,166 --> 00:17:50,700 Being on Chopped is something I've always dreamed about. 397 00:17:52,767 --> 00:17:56,467 Chef Juan, Chef Mercedes, Chef Milena, are you ready to 398 00:17:56,467 --> 00:17:59,133 rise to the challenge of round two? 399 00:17:59,200 --> 00:18:00,400 -Vámonos. -[speaking Spanish] 400 00:18:00,400 --> 00:18:03,367 All right, well, don't get too confident until you see 401 00:18:03,367 --> 00:18:05,300 what's inside these. 402 00:18:10,000 --> 00:18:11,400 Open 'em up! 403 00:18:12,367 --> 00:18:13,567 -Hoo! -Oh god. 404 00:18:13,567 --> 00:18:16,066 -[Ted] And you've got arepas... -Arepas! 405 00:18:16,066 --> 00:18:18,433 Why would I get arepas already made? 406 00:18:19,300 --> 00:18:21,266 Oh, I see these ones. 407 00:18:21,266 --> 00:18:23,367 ...oca... -[Juan] These are... interesting. 408 00:18:23,367 --> 00:18:24,767 All right. 409 00:18:24,767 --> 00:18:29,700 ...corvina and cajeta... -Cajeta. 410 00:18:30,867 --> 00:18:32,734 Cajeta. OK, OK. 411 00:18:32,800 --> 00:18:35,133 Cajeta is kind of like a caramel. 412 00:18:35,200 --> 00:18:37,166 My grandma would always cook with it, and I would always 413 00:18:37,166 --> 00:18:39,266 lick the spoon at the end, so. 414 00:18:39,266 --> 00:18:41,367 [Ted] 30 minutes on the countdown clock. 415 00:18:41,367 --> 00:18:43,266 Interesting. It's an interesting basket. 416 00:18:43,266 --> 00:18:46,834 -For sure. -And we're starting it now. 417 00:18:50,100 --> 00:18:51,767 I'll just get some rice. 418 00:18:51,767 --> 00:18:54,634 One of the biggest challenges in this basket is the cajeta, 419 00:18:54,700 --> 00:18:58,266 which is a goat's milk with sugar and eat it with churros. 420 00:18:58,266 --> 00:19:00,767 For fish, I'm a little bit worried. 421 00:19:00,767 --> 00:19:04,333 The corvina, known to many of our viewers as sea bass. 422 00:19:04,400 --> 00:19:06,233 -[Franco] Sea bass. -[Ted] Wonderful ingredient. 423 00:19:06,300 --> 00:19:09,834 I think you have to use the cajeta in, like, 424 00:19:09,900 --> 00:19:12,066 a miso or a soy. -[Franco] Yes. 425 00:19:12,066 --> 00:19:15,033 In Peruvian cuisine, we have a huge amount of Asian 426 00:19:15,100 --> 00:19:17,867 influence, and I think that's what makes the food culture 427 00:19:17,867 --> 00:19:18,900 so rich. 428 00:19:18,900 --> 00:19:21,066 So the cajeta, which is basically a caramel sauce, 429 00:19:21,066 --> 00:19:23,033 Speaking of Asia, you could put that into a curry. 430 00:19:23,100 --> 00:19:25,000 I think that's what Milena is doing. 431 00:19:25,000 --> 00:19:27,266 -Because the coconut. -Because I see the coconut milk there. 432 00:19:27,266 --> 00:19:29,634 Chef Milena, what are you making? 433 00:19:29,700 --> 00:19:31,033 I'm gonna make, like, a coconut 434 00:19:31,100 --> 00:19:32,367 and shallot sauce. 435 00:19:32,367 --> 00:19:35,133 -I'm gonna put the cajeta in that. -Nice. 436 00:19:35,200 --> 00:19:37,133 I'm making little oca chips as a garnish. 437 00:19:37,200 --> 00:19:42,367 Caldo Santo is a seafood stew, very popular in Puerto Rico at, 438 00:19:42,367 --> 00:19:44,467 like, beachside restaurants. 439 00:19:44,467 --> 00:19:47,166 There is a coconut milk component. 440 00:19:47,166 --> 00:19:49,066 There's a fish broth component. 441 00:19:49,066 --> 00:19:52,867 Ave Maria, this looks good. I'm excited. 442 00:19:52,867 --> 00:19:55,734 So I'm browning up shallots. 443 00:19:55,800 --> 00:19:59,166 Add some coconut milk, the cajeta, fish 444 00:19:59,166 --> 00:20:01,000 sauce, and lime. 445 00:20:01,000 --> 00:20:06,533 An arepa is a corn cake that's griddled. 446 00:20:06,600 --> 00:20:11,266 And this is a Colombian arepa, so it's a little bit sweet. 447 00:20:11,266 --> 00:20:14,667 I'm thinking I'm gonna do a puree, 448 00:20:14,667 --> 00:20:18,700 incorporate sweet potato, fish broth, coconut milk. 449 00:20:20,100 --> 00:20:21,867 [Daniela] Can we talk about those arepas? 450 00:20:21,867 --> 00:20:24,767 The Colombian arepas, they almost are like a sandwich 451 00:20:24,767 --> 00:20:29,233 in between two sweet corn cakes and then stuffed with cheese. 452 00:20:30,500 --> 00:20:32,467 [Mercedes] Last year I made 40,000 arepas. 453 00:20:32,467 --> 00:20:36,266 My plan was to come here and make arepas from scratch 454 00:20:36,266 --> 00:20:38,233 and now that plan is out the window. 455 00:20:38,300 --> 00:20:41,033 Chef Mercedes, how are you bringing those Colombian 456 00:20:41,100 --> 00:20:43,333 arepas to become Venezuelan? 457 00:20:43,400 --> 00:20:46,634 Right? I'm gonna use these beautiful Colombian arepas 458 00:20:46,700 --> 00:20:48,533 to make a salad. 459 00:20:48,600 --> 00:20:52,333 I am going to make some sort of seared...[speaking Spanish] 460 00:20:55,567 --> 00:20:59,033 -[Franco] Nice. -Like something like a very beachy dish. 461 00:20:59,100 --> 00:21:02,166 [Mercedes] And I want to make sure I score my fish to get that, like, 462 00:21:02,166 --> 00:21:03,800 nice crisp on it. 463 00:21:05,200 --> 00:21:09,834 I am going to use my oca to make a puree, putting them into 464 00:21:09,900 --> 00:21:13,233 the boiling water to get them nice and soft, and then I'm gonna melt 465 00:21:13,300 --> 00:21:15,767 the cheese with a little bit more milk to make sort 466 00:21:15,767 --> 00:21:18,533 of a sauce. -Oca is amazing. 467 00:21:18,600 --> 00:21:19,567 It's a Peruvian staple. 468 00:21:19,567 --> 00:21:22,266 It grows in the Andes, and it's very similar 469 00:21:22,266 --> 00:21:23,333 to potatoes. 470 00:21:23,333 --> 00:21:25,767 They taste the same, but they almost get the flavor 471 00:21:25,767 --> 00:21:28,700 of whatever you're putting in, so it's very versatile. 472 00:21:29,700 --> 00:21:30,634 Whew. 473 00:21:30,634 --> 00:21:33,233 -Got measuring cups anywhere? -Chef Juan. 474 00:21:33,300 --> 00:21:34,533 [Juan] Yes, Chef? 475 00:21:34,533 --> 00:21:36,233 [Franco] How are you bringing and representing your culture? 476 00:21:36,300 --> 00:21:39,367 I'm doing a caldo de mariscos, something that my grandma 477 00:21:39,367 --> 00:21:41,367 and my mom would always make when they were hungover. 478 00:21:41,367 --> 00:21:43,367 [Ted] He just called his mom and his grandmother drunk. 479 00:21:43,367 --> 00:21:44,567 [all laughing] 480 00:21:44,567 --> 00:21:47,567 Caldo de Mariscos is a seafood soup. 481 00:21:47,567 --> 00:21:48,934 It's very, very rich. 482 00:21:49,000 --> 00:21:52,467 Potatoes, rice, nice thick broth. 483 00:21:52,467 --> 00:21:58,266 I grab the fish stock, the tomatoes, and the fresh 484 00:21:58,266 --> 00:21:59,266 chipotle adobo. 485 00:21:59,266 --> 00:22:01,467 Oca is pretty similar to potato. 486 00:22:01,467 --> 00:22:03,166 I'm gonna use my oca in my caldo. 487 00:22:03,166 --> 00:22:06,100 Finally, I'm going to pan-fry this corvina. 488 00:22:06,100 --> 00:22:08,467 Chefs, less than 15 minutes on that clock. 489 00:22:08,467 --> 00:22:11,634 [Mercedes] I want to win $10,000 for my entire team. 490 00:22:11,700 --> 00:22:13,567 They live and breathe The Arepa Stand. 491 00:22:13,567 --> 00:22:16,567 Just getting this win will mean so much to them. 492 00:22:16,567 --> 00:22:20,433 -Mercedes, where is your cajeta? -In my dressing. 493 00:22:20,500 --> 00:22:23,967 So I'm gonna make, like, a sort of a take on a Latino 494 00:22:23,967 --> 00:22:27,667 panzanella salad with arepas. -Oh, okay. 495 00:22:27,667 --> 00:22:31,767 [Mercedes] I'm going to cut them in, like, little triangles and fry 496 00:22:31,767 --> 00:22:35,000 them, and then I'll add some lime juice and red bell peppers 497 00:22:35,000 --> 00:22:37,333 and tomatoes to make a salad. 498 00:22:39,200 --> 00:22:43,133 [Milena] With oca, given that I'm next to the fryer, I whip out 499 00:22:43,200 --> 00:22:45,367 the mandoline, I slice a few chips, 500 00:22:45,367 --> 00:22:47,266 and then I throw them in the fryer. 501 00:22:47,266 --> 00:22:51,367 They taste like baby little potato chips. 502 00:22:51,367 --> 00:22:53,600 [Ted] Less than five minutes to go, chefs. 503 00:22:55,000 --> 00:22:57,834 [Juan] To prepare my oca for my salad, I am slicing it thinly 504 00:22:57,900 --> 00:22:59,734 and then just chopping it up raw. 505 00:22:59,800 --> 00:23:03,467 I am adding frisee, jalapenos, onions, and a little 506 00:23:03,467 --> 00:23:04,567 bit of cilantro. 507 00:23:04,567 --> 00:23:06,433 Let's get this cajeta in there. 508 00:23:06,500 --> 00:23:08,567 I'm making a cajeta caramel vinaigrette, 509 00:23:08,567 --> 00:23:10,567 a little bit of vinegar, a little bit of fish sauce. 510 00:23:10,567 --> 00:23:14,266 I want it to showcase that sweetness still, but also that 511 00:23:14,266 --> 00:23:16,066 tartness from everything else. 512 00:23:16,066 --> 00:23:19,467 I want these arepas to be more like tortilla chips that 513 00:23:19,467 --> 00:23:21,834 you would have on the side that you usually eat with caldo, 514 00:23:21,900 --> 00:23:24,033 kind of scoop everything together. 515 00:23:24,100 --> 00:23:25,333 One minute to go, chefs. 516 00:23:27,100 --> 00:23:30,233 -Oh, my God. -Sorry, I'm making a mess. 517 00:23:31,867 --> 00:23:34,467 Last seconds to pull off perfect plates, chefs. 518 00:23:34,467 --> 00:23:37,667 Ten...nine...eight.. 519 00:23:37,667 --> 00:23:40,166 ...seven...six... 520 00:23:40,166 --> 00:23:41,467 ...five... 521 00:23:41,467 --> 00:23:43,867 [drumming and cheering] Vamos, vamos, vamos! 522 00:23:43,867 --> 00:23:46,166 [Ted] ...three...two...one. 523 00:23:46,166 --> 00:23:49,400 [judges] Whoo! [clapping] 524 00:23:51,500 --> 00:23:55,333 [Mercedes] Receiving the arepas was definitely like a bad joke. 525 00:23:55,400 --> 00:23:58,200 But I tried to embrace them, and do the best I could. 526 00:23:59,967 --> 00:24:01,867 [Juan] I feel very confident in this dish. 527 00:24:01,867 --> 00:24:04,166 I'm hoping that they see my culture. 528 00:24:04,166 --> 00:24:07,634 This is something that I feel like hits home, very closely, 529 00:24:07,700 --> 00:24:09,800 and I hope that it hits them as well. 530 00:24:14,700 --> 00:24:19,567 Chefs, you took on an entree basket of arepas, oca, 531 00:24:19,567 --> 00:24:22,000 corvina, and cajeta. 532 00:24:23,567 --> 00:24:24,734 Chef Milena. 533 00:24:24,734 --> 00:24:28,967 I made for you today a seared corvina filet with a arepa 534 00:24:28,967 --> 00:24:33,533 and sweet potato puree, a coconut shallot lime sauce, 535 00:24:33,600 --> 00:24:37,367 and some crispy oca on top. -The presentation is beautiful. 536 00:24:37,367 --> 00:24:40,767 I love the contrast of the yellow and the green. 537 00:24:40,767 --> 00:24:43,333 I love the fact that you gave me a crunchy element 538 00:24:43,400 --> 00:24:44,734 with the oca. 539 00:24:45,266 --> 00:24:47,867 I tried the fish without the sauce, and it's a little 540 00:24:47,867 --> 00:24:51,066 bland, but overall, it's a very well-executed dish. 541 00:24:51,066 --> 00:24:53,100 -Thank you, Chef. -The puree, I love. 542 00:24:53,100 --> 00:24:56,934 I think it's super smart use of arepa. 543 00:24:58,367 --> 00:24:59,934 I think it's a lot of puree. 544 00:25:00,066 --> 00:25:02,967 I think just a little on the bottom of the fish would 545 00:25:02,967 --> 00:25:04,634 have been enough. -You got me. 546 00:25:04,700 --> 00:25:08,734 The fish is overcooked, but it has good flavor, 547 00:25:08,800 --> 00:25:10,133 so thank you. 548 00:25:11,367 --> 00:25:14,467 I think the flavor of the arepa puree is delicious. 549 00:25:14,467 --> 00:25:16,567 The flavors of the corn work together with 550 00:25:16,567 --> 00:25:18,533 the cajeta magically. 551 00:25:18,600 --> 00:25:21,767 But I would have loved to see the oca not only fried, 552 00:25:21,767 --> 00:25:23,266 but also pureed instead of sweet potato. 553 00:25:23,266 --> 00:25:26,567 You missed an opportunity to use one of the key ingredients 554 00:25:26,567 --> 00:25:29,634 into that puree. -Thank you for the feedback. 555 00:25:29,700 --> 00:25:31,333 Next, we go to Chef Juan. 556 00:25:31,400 --> 00:25:34,066 Chefs, today I prepared for you a reviva muertos, 557 00:25:34,066 --> 00:25:36,266 which translates to "reviving the dead." 558 00:25:36,266 --> 00:25:39,734 It's something that my grandma and my mom would traditionally 559 00:25:39,800 --> 00:25:41,000 eat after they were hungover. 560 00:25:41,000 --> 00:25:43,367 Your mom, she's gonna be mad at you when she watches this. 561 00:25:43,367 --> 00:25:45,233 The apple don't fall too far from the tree, right? 562 00:25:45,300 --> 00:25:46,667 -So. -[Ted chuckling] 563 00:25:46,667 --> 00:25:50,166 I love the way you cut your fish, but the fish 564 00:25:50,166 --> 00:25:51,433 is overcooked. 565 00:25:51,500 --> 00:25:54,433 A piece of fish this big cooks in four minutes. 566 00:25:54,500 --> 00:25:58,634 Let that fish be the star and, like, cook it 567 00:25:58,700 --> 00:26:00,266 with the broth. 568 00:26:00,700 --> 00:26:05,734 There is some sort of comfort in the rice and the sauce that 569 00:26:05,800 --> 00:26:07,333 you kind of want to keep going back to it. 570 00:26:07,400 --> 00:26:10,467 a definite grandma hug in a bowl. 571 00:26:10,467 --> 00:26:12,533 I think this was a bit of a miss to me. 572 00:26:12,600 --> 00:26:15,133 It's not utilized, I think, in the best way possible. 573 00:26:15,200 --> 00:26:17,734 I'm not 100% that the frisee and the cajeta 574 00:26:17,800 --> 00:26:18,867 vinaigrette worked. 575 00:26:18,867 --> 00:26:21,467 The cajeta could have been a little bit less, like, 576 00:26:21,467 --> 00:26:24,066 more acid to balance that sugar. -Heard. 577 00:26:24,066 --> 00:26:28,166 Chef Juan, I was super excited to see you were the only one 578 00:26:28,166 --> 00:26:30,266 doing a caldo of broth. 579 00:26:30,266 --> 00:26:34,233 You put a lot of rice, so I basically feel like this is 580 00:26:34,300 --> 00:26:36,333 kind of like a risotto, but the fish, 581 00:26:36,400 --> 00:26:38,467 it's very well-seasoned, so points on that. 582 00:26:38,467 --> 00:26:40,867 Thank you, thank you, chefs. Thank you, Chef Juan. 583 00:26:40,867 --> 00:26:42,266 Finally, Chef Mercedes. 584 00:26:42,266 --> 00:26:46,133 I have a pan-seared corvina with a salad with 585 00:26:46,200 --> 00:26:47,500 the fried arepa. 586 00:26:52,767 --> 00:26:55,033 Mercedes, so I think the composition of flavors, 587 00:26:55,100 --> 00:26:56,934 you really nailed it. 588 00:26:57,000 --> 00:26:59,300 I think you cooked the fish the best. 589 00:27:01,000 --> 00:27:06,000 I love the creaminess and the elegance of the puree. 590 00:27:06,000 --> 00:27:07,533 It really brings out the dish. 591 00:27:09,166 --> 00:27:13,467 The puree, I think it's a very creative way to use the inside 592 00:27:13,467 --> 00:27:18,033 of the arepa, I think you under seasoned it, 593 00:27:19,600 --> 00:27:24,166 but I like the vinaigrette, delicious. 594 00:27:24,166 --> 00:27:28,266 The texture of one of those chips is like you're chewing, 595 00:27:28,266 --> 00:27:31,367 you're chewing for a minute. But it was a really solid 596 00:27:31,367 --> 00:27:35,367 effort, beautiful use of every single ingredient in the basket 597 00:27:35,367 --> 00:27:37,000 in my opinion. -Thank you, Chef. 598 00:27:38,700 --> 00:27:40,367 Thank you. 599 00:27:40,367 --> 00:27:42,567 [Juan] I feel like my dish was one of the only ones 600 00:27:42,567 --> 00:27:43,567 that stood out. 601 00:27:43,567 --> 00:27:45,266 It represented my culture heavily. 602 00:27:45,266 --> 00:27:47,767 And I think the flavors were pretty well balanced. 603 00:27:47,767 --> 00:27:51,934 [Mercedes] I might get chopped because of my use of the arepa. 604 00:27:52,000 --> 00:27:54,500 So I'm afraid it might be me. 605 00:28:03,567 --> 00:28:06,000 Whose dish is on the chopping block? 606 00:28:14,200 --> 00:28:16,667 Chef Juan, you've been chopped. Judges? 607 00:28:16,667 --> 00:28:18,834 Chef Juan, valiant effort. 608 00:28:18,900 --> 00:28:22,667 But the cajeta was hard to overcome on that frisee salad. 609 00:28:22,667 --> 00:28:27,367 Bitterness and the sugar just lacked a little balance there. 610 00:28:27,367 --> 00:28:29,767 So, unfortunately, you have been chopped. 611 00:28:29,767 --> 00:28:31,467 Understood. Thank you guys so much. 612 00:28:31,467 --> 00:28:32,767 -Thank you. -Chefs, muchas gracias. 613 00:28:32,767 --> 00:28:34,000 Gracias. 614 00:28:34,767 --> 00:28:35,867 I learned a lot in the Chopped kitchen. 615 00:28:35,867 --> 00:28:38,033 I learned that it's not easy as it looks. 616 00:28:38,100 --> 00:28:39,467 [speaking Spanish] 617 00:28:41,467 --> 00:28:43,834 My daughter, I think she's still gonna be proud of me 618 00:28:43,900 --> 00:28:45,934 no matter what. It's only up from here. 619 00:28:53,166 --> 00:28:55,133 Chef Mercedes, Chef Milena, let's have a look 620 00:28:55,200 --> 00:28:56,634 at your final basket. 621 00:29:00,166 --> 00:29:01,400 Get in there. 622 00:29:03,100 --> 00:29:04,300 What? 623 00:29:04,300 --> 00:29:07,033 [Ted] And you're looking at concha ice cream sandwiches. 624 00:29:07,100 --> 00:29:12,266 -Concha ice cream sandwiches. -Oh, ice cream, nice. 625 00:29:12,266 --> 00:29:17,867 A concha is a yeasted sweet bun from Mexico. 626 00:29:17,867 --> 00:29:19,767 -[Ted] Guava. -Hmm. All right. 627 00:29:19,767 --> 00:29:21,000 Guava. 628 00:29:22,767 --> 00:29:24,734 -[Ted] Queso fresco. -Queso fresco? 629 00:29:25,900 --> 00:29:28,433 [Milena, chuckling] OK, lemonade, wow. 630 00:29:28,500 --> 00:29:30,100 Oh, that's no lemonade... 631 00:29:30,100 --> 00:29:33,500 ...and a pitcher of margaritas. Salud. 632 00:29:35,266 --> 00:29:36,767 [Ted] 30 more minutes in the chopped kitchen. 633 00:29:36,767 --> 00:29:39,600 I don't know how I'm gonna put this all together. 634 00:29:41,367 --> 00:29:42,367 Clock starts now. 635 00:29:42,367 --> 00:29:44,266 [judges clapping and cheering] 636 00:29:44,266 --> 00:29:47,767 Let's go! Let's go! Vámonos! 637 00:29:47,767 --> 00:29:50,233 [Daniela] I have to say both of them are neck and neck. 638 00:29:50,300 --> 00:29:51,734 [Claudette] Yeah. 639 00:29:51,734 --> 00:29:55,033 -Do you think these two girls have made their culture proud? -For sure. 640 00:29:55,100 --> 00:29:56,667 -Behind. -Do you need that? 641 00:29:56,667 --> 00:29:58,367 No, I have white sugar if you need it. 642 00:29:58,367 --> 00:30:03,033 [Daniela] We saw Milena having these tropical flavors, Puerto Rico 643 00:30:03,100 --> 00:30:04,200 on the plate. 644 00:30:04,200 --> 00:30:06,166 And then we also saw Mercedes talking about arepas, 645 00:30:06,166 --> 00:30:08,266 talking about her country, her family. 646 00:30:08,266 --> 00:30:13,333 I think on this basket, they have to perform with, 647 00:30:13,400 --> 00:30:14,967 like, a really high level of technique. 648 00:30:14,967 --> 00:30:18,667 I mean, they have already ice cream that they could rework, 649 00:30:18,667 --> 00:30:19,834 make another base. 650 00:30:19,834 --> 00:30:22,567 A queso fresco, you take that on glaze, and you make in 651 00:30:22,567 --> 00:30:27,734 a custard, an eggless custard. -[Ted] Ooh, that sounds lovely. 652 00:30:27,800 --> 00:30:31,533 [Milena] In this basket, we have two ingredients that are 653 00:30:31,600 --> 00:30:32,700 both dairy. 654 00:30:32,700 --> 00:30:36,467 I'm going to melt down my ice cream and whip it into 655 00:30:36,467 --> 00:30:39,867 a custard with the queso fresco. 656 00:30:39,867 --> 00:30:41,634 Milena, what are you making? 657 00:30:41,700 --> 00:30:44,166 I'm gonna incorporate the queso fresco 658 00:30:44,166 --> 00:30:46,333 into a custard. -OK. 659 00:30:46,400 --> 00:30:51,367 And then I'm doing a guava and berry jam. 660 00:30:51,367 --> 00:30:55,433 I crumble up the concha, and I brown a little bit 661 00:30:55,500 --> 00:30:56,767 of butter. 662 00:30:56,767 --> 00:31:00,266 I'm adding a few coconut flakes and a little bit of sugar Just 663 00:31:00,266 --> 00:31:03,734 to kind of make, like, a nice, toasty, sweet crumble. 664 00:31:05,667 --> 00:31:07,100 Chef's kiss. 665 00:31:07,100 --> 00:31:08,967 Chef Mercedes, how are you feeling? 666 00:31:08,967 --> 00:31:10,133 I'm nervous. 667 00:31:10,200 --> 00:31:11,867 Milena is extremely confident. 668 00:31:11,867 --> 00:31:15,133 She has this, like, fiery, sassy energy, 669 00:31:15,200 --> 00:31:18,166 so I'm definitely a little bit intimidated by her, but my mom 670 00:31:18,166 --> 00:31:21,333 still makes me this delicious arepa dessert where she fries 671 00:31:21,400 --> 00:31:24,033 arepas, so I channel her energy. 672 00:31:24,100 --> 00:31:25,233 What are you making? 673 00:31:25,300 --> 00:31:28,767 Fried arepas with queso fresco 674 00:31:28,767 --> 00:31:31,667 and some guava glaze-y sauce on top. 675 00:31:31,667 --> 00:31:32,667 And I still gotta figure out 676 00:31:32,667 --> 00:31:35,033 what I'm gonna do with that concha ice cream. 677 00:31:35,100 --> 00:31:38,533 Making an arepa has nothing to do with the basket ingredient, 678 00:31:38,600 --> 00:31:41,900 so I have to make sure it's perfectly executed. 679 00:31:45,667 --> 00:31:47,467 Chefs, you've got 15 minutes to go here. 680 00:31:47,467 --> 00:31:50,467 I think my favorite ingredient is the margarita pitcher. 681 00:31:50,467 --> 00:31:53,900 -For sure. -I mean, tequila keeps you young, you know? 682 00:31:55,000 --> 00:31:58,767 My favorite ingredient in this basket, and I think 683 00:31:58,767 --> 00:32:01,166 it's the most difficult one is the guava. 684 00:32:01,166 --> 00:32:04,533 That guava right there is a little bit hard, but you can 685 00:32:04,600 --> 00:32:06,734 get so many good flavors from that. -[Franco] Totally. 686 00:32:06,800 --> 00:32:10,767 My God, this guava is, like, impossible. 687 00:32:10,767 --> 00:32:15,233 Guava-strawberry is a very common pairing, you know, 688 00:32:15,300 --> 00:32:18,133 in Puerto Rico, and I start working on 689 00:32:18,200 --> 00:32:20,867 a guava-strawberry compote. 690 00:32:20,867 --> 00:32:24,266 I don't like savory chefs using strawberries to save them to 691 00:32:24,266 --> 00:32:26,033 do dessert. I really hope that if... 692 00:32:26,100 --> 00:32:28,266 -Guava-strawberry goes. -Hopefully we'll taste the guava. 693 00:32:28,266 --> 00:32:29,867 The guava. We'll taste the guava. 694 00:32:29,867 --> 00:32:31,567 The guava has no flavor. 695 00:32:31,567 --> 00:32:34,567 -Ooh! -You can reduce it. 696 00:32:34,567 --> 00:32:36,667 -[Milena] All right, let's see. -You can take the flavor out, Chef. 697 00:32:36,667 --> 00:32:40,767 I did hear Chef Daniela that she didn't want the strawberry 698 00:32:40,767 --> 00:32:43,333 to overpower the guava, 699 00:32:43,400 --> 00:32:47,266 so I'm keeping a few chunks of guava in the compote 700 00:32:47,266 --> 00:32:49,166 to make sure it's a prominent flavor. 701 00:32:49,166 --> 00:32:51,767 You took my beautiful pink guava and turned it into 702 00:32:51,767 --> 00:32:54,033 something else. -They're not pink, honey. 703 00:32:54,100 --> 00:32:56,767 -I bet you it's red. -They're very white, they're not pink. 704 00:32:56,767 --> 00:32:58,967 Don't hate on my guava. 705 00:32:58,967 --> 00:33:03,000 This basket is really throwing me sideways. 706 00:33:03,000 --> 00:33:06,066 Chefs, eight minutes left on the clock. 707 00:33:06,066 --> 00:33:08,166 Mercedes, how's it going for you? 708 00:33:08,166 --> 00:33:09,667 Um, it's going. 709 00:33:09,667 --> 00:33:11,100 You know, I'm a little stressed out. 710 00:33:11,100 --> 00:33:12,767 Do you still think you're gonna beat me? 711 00:33:12,767 --> 00:33:15,133 I think I got you, Milena. 712 00:33:18,467 --> 00:33:20,000 OK, behind you, Mercedes. 713 00:33:22,667 --> 00:33:25,467 [Mercedes] I'm making concha queso fresco ice cream. 714 00:33:25,467 --> 00:33:29,166 I grab my ice cream and the conchas, and I put it 715 00:33:29,166 --> 00:33:31,266 in the blender with the cheese. 716 00:33:31,266 --> 00:33:34,767 Cheesy ice cream, that's something that I love. 717 00:33:34,767 --> 00:33:39,367 But I don't have enough ice cream mixture to make enough 718 00:33:39,367 --> 00:33:41,500 ice cream in the machine. 719 00:33:42,300 --> 00:33:45,000 I have two ingredients in here, and they both need to make it 720 00:33:45,000 --> 00:33:46,400 on the plate. 721 00:33:48,667 --> 00:33:49,867 -[Claudette] Oh, she's putting it in. -[Ted] Oh, wow. 722 00:33:49,867 --> 00:33:51,000 -[Franco] Oh yeah. -[Daniela], Oh, no... 723 00:33:51,000 --> 00:33:52,166 -[Ted] Wait, no, she's going -- -[Daniela] Anti-griddle. 724 00:33:52,166 --> 00:33:53,567 She's going on to the anti-griddle, 725 00:33:53,567 --> 00:33:55,266 that is always concerning to me. 726 00:33:55,266 --> 00:33:56,533 -[Daniela] Yes. -[Franco] Why? 727 00:33:56,533 --> 00:33:58,266 [Ted] Why? Because when you take something off the anti-griddle, 728 00:33:58,266 --> 00:33:59,800 it immediately melts. -It melts. 729 00:34:03,467 --> 00:34:04,934 She's bold. 730 00:34:05,500 --> 00:34:10,233 I don't have the cojones for that, but I would not be sad to 731 00:34:10,300 --> 00:34:12,900 see her lose over using the anti-griddle. 732 00:34:18,500 --> 00:34:20,834 [Ted] We are under five minutes now. We are under four minutes. 733 00:34:20,900 --> 00:34:25,367 [Mercedes] I take my ice cream mixture, and I pour it on 734 00:34:25,367 --> 00:34:28,033 the anti-griddle, but it's just coming out in, like, 735 00:34:28,100 --> 00:34:29,166 big chunks. 736 00:34:29,166 --> 00:34:30,634 [Daniela] Oh, no, she doesn't know how to use it. 737 00:34:30,700 --> 00:34:34,467 -Oh, no, no, aye, no, no, no. -Aye, nooooooo. 738 00:34:34,467 --> 00:34:37,567 [Daniela] At this point, I'm just like, it's either sink or swim. 739 00:34:37,567 --> 00:34:42,600 So I'm just gonna put it in the freezer and just go for it. 740 00:34:44,266 --> 00:34:47,934 Guava, when I taste it, it was a little tart, so I want to 741 00:34:48,000 --> 00:34:50,667 cook it a little bit to make a margarita guava glaze, 742 00:34:50,667 --> 00:34:55,066 incorporate some brown sugar and agave and cinnamon 743 00:34:55,066 --> 00:34:56,133 to my sauce. 744 00:34:56,133 --> 00:34:59,000 All right, chefs, two minutes left on that clock. 745 00:34:59,000 --> 00:35:01,367 I mean, I don't know about you, but I'm sweating. 746 00:35:01,367 --> 00:35:02,667 -Me too, me too. -I'm so stressed out. 747 00:35:02,667 --> 00:35:04,867 I'm stressed out, I'm stressed out. 748 00:35:04,867 --> 00:35:10,767 I see that my custard has seized into a thick paste. 749 00:35:10,767 --> 00:35:13,033 It was like wallpaper glue. 750 00:35:13,100 --> 00:35:15,834 -All right, chefs, coming up on your final minute here. -Oh my god. 751 00:35:15,900 --> 00:35:17,634 -Your final minute. -Oh, my God. 752 00:35:17,700 --> 00:35:22,367 I have no more time, so grab some milk, and I'm gonna 753 00:35:22,367 --> 00:35:25,934 immersion blend this into the right consistency. 754 00:35:26,000 --> 00:35:29,000 -I'm scared now. -[Ted] All righty here we go, chefs, 755 00:35:29,000 --> 00:35:32,467 final seconds of the final round. 756 00:35:32,467 --> 00:35:35,867 Ten...nine...eight... 757 00:35:35,867 --> 00:35:39,000 ...seven...six...five... 758 00:35:39,000 --> 00:35:40,667 ...four... -Oh my god, oh my god. 759 00:35:40,667 --> 00:35:44,033 ...three...two...one. 760 00:35:44,100 --> 00:35:45,967 -Times up. -[judges] Whoo! 761 00:35:45,967 --> 00:35:48,400 [clapping and cheering] 762 00:35:49,567 --> 00:35:52,600 [cheering in Spanish] 763 00:35:53,467 --> 00:35:56,333 [Mercedes] Live or die, sink or swim, all that stuff was going 764 00:35:56,400 --> 00:35:58,233 through my head, so it was like, take a risk. 765 00:35:58,300 --> 00:36:00,800 I took them, um, so I hope they pay off. 766 00:36:01,867 --> 00:36:03,734 Oh, my God. 767 00:36:03,800 --> 00:36:07,000 Uh, the custard gave me a hard time because it seized. 768 00:36:07,000 --> 00:36:09,000 Uh, I'm a little nervous about that. 769 00:36:16,567 --> 00:36:20,000 Chef Milena, Chef Mercedes, inside your dessert baskets, 770 00:36:20,000 --> 00:36:24,333 you found concha ice cream sandwiches, guava, 771 00:36:24,400 --> 00:36:28,567 queso fresco, and a pitcher of margaritas. 772 00:36:28,567 --> 00:36:30,667 Starting with you, Chef Mercedes, please tell us 773 00:36:30,667 --> 00:36:31,934 about your dish. 774 00:36:32,000 --> 00:36:35,934 I made fried arepas and concha queso ice cream. 775 00:36:36,000 --> 00:36:40,834 And with the guava, I made a little tequila and guava 776 00:36:42,000 --> 00:36:43,834 caramel sauce. 777 00:36:43,900 --> 00:36:46,467 I love that it's like a deconstructed 778 00:36:46,467 --> 00:36:50,066 ice cream sandwich, took me back to when I was a kid. 779 00:36:50,066 --> 00:36:53,667 And you have the sweetness of the concha, the tartness 780 00:36:53,667 --> 00:36:56,033 of the cheese. I love the syrup. 781 00:36:56,100 --> 00:36:58,667 It's very simple, but just like simple is great. 782 00:36:58,667 --> 00:37:01,433 -Thank you, chefs. -Your caramel, it's beautiful. 783 00:37:02,400 --> 00:37:04,634 It gives me that like nostalgia. 784 00:37:04,700 --> 00:37:06,367 I can taste the margarita, I can taste the tequila, 785 00:37:06,367 --> 00:37:08,367 which has been reduced in a beautiful way. 786 00:37:08,367 --> 00:37:11,100 The guava, I can see it, I can taste it. 787 00:37:11,100 --> 00:37:14,100 I think there were a few misses with the arepas being a little 788 00:37:14,100 --> 00:37:15,767 bit oil-logged. You needed to get it 789 00:37:15,767 --> 00:37:17,433 thin enough to become crispy. 790 00:37:17,500 --> 00:37:20,266 But overall, I think it was a really, really smart use 791 00:37:20,266 --> 00:37:21,767 of the ingredients. 792 00:37:21,767 --> 00:37:23,166 Thank you, Chef. 793 00:37:24,266 --> 00:37:28,567 So when you put that caramel sauce, it just gets soft, 794 00:37:28,567 --> 00:37:30,834 soft, soft, soft, and it's not crunchy anymore. 795 00:37:32,100 --> 00:37:37,533 But I think you did a really good memory for all of us, 796 00:37:37,600 --> 00:37:39,967 and it's the most important thing that you represented. 797 00:37:39,967 --> 00:37:42,533 I feel, like, really happy. 798 00:37:43,567 --> 00:37:45,033 I want to cry. 799 00:37:46,600 --> 00:37:48,467 All right. Chef Mercedes, thank you. 800 00:37:48,467 --> 00:37:50,667 Thank you, chefs. Finally, Chef Milena. 801 00:37:50,667 --> 00:37:55,100 I made a queso fresco and vanilla bean custard with 802 00:37:55,100 --> 00:37:59,834 a guava strawberry margarita compote, and I did a concha 803 00:37:59,900 --> 00:38:02,333 and toasted coconut crumble on top. 804 00:38:02,400 --> 00:38:04,367 Milena! 805 00:38:04,367 --> 00:38:08,734 I go to a nice pastry shop, and I want to have this 806 00:38:08,800 --> 00:38:10,033 for a dessert. 807 00:38:10,900 --> 00:38:14,567 The custard, the little mermelada, or chutney, 808 00:38:14,567 --> 00:38:16,767 and the crunchy bits of the concha. 809 00:38:16,767 --> 00:38:20,166 When I saw you taking strawberries, I really wanted 810 00:38:20,166 --> 00:38:21,700 you to take those out. 811 00:38:22,567 --> 00:38:24,166 But it worked. 812 00:38:24,166 --> 00:38:28,100 You were able to give more sweetness for the guava. 813 00:38:28,100 --> 00:38:29,533 -Thank you. -Thank you, Chef. 814 00:38:29,533 --> 00:38:32,767 [Franco] Milena, there's an explosion of flavors, and I feel like you're 815 00:38:32,767 --> 00:38:33,934 an explosion of personality. 816 00:38:33,934 --> 00:38:37,233 So I feel like you're very well represented in this dish. 817 00:38:38,467 --> 00:38:39,600 Thank you so much. 818 00:38:39,600 --> 00:38:42,533 There were a few little bit of hiccups here and there. 819 00:38:42,600 --> 00:38:46,000 The texture on the custard, there's some little bit of grit 820 00:38:46,000 --> 00:38:48,734 to it. I got guava seeds. 821 00:38:48,800 --> 00:38:49,900 They're not the best. 822 00:38:49,900 --> 00:38:52,033 I don't get as much margarita flavor as I wanted to, 823 00:38:52,100 --> 00:38:54,266 but you can't go wrong with butter and concha. 824 00:38:54,266 --> 00:38:56,266 That's... that was really lovely. 825 00:38:56,266 --> 00:38:57,433 Thank you, chef. 826 00:38:57,433 --> 00:39:01,333 All right, well, you two have definitely earned a break, 827 00:39:01,400 --> 00:39:04,333 which will also give the judges some time to hash this out. 828 00:39:04,400 --> 00:39:05,767 Thank you, chefs. 829 00:39:09,767 --> 00:39:13,000 Judges, which of their dishes did you love the most? 830 00:39:13,000 --> 00:39:14,767 Let's go to the beginning. 831 00:39:14,767 --> 00:39:17,266 [Daniela] Milena knew exactly what to do with the plantain. 832 00:39:17,266 --> 00:39:18,667 She gave us tostones. 833 00:39:18,667 --> 00:39:20,667 But the churros, the churros, 834 00:39:20,667 --> 00:39:22,734 she put the churros... where did she put the churros? 835 00:39:22,800 --> 00:39:25,433 -Crumble, but half-burnt. -Like a churro... 836 00:39:25,500 --> 00:39:26,734 -Half-burnt. -Yeah. 837 00:39:26,734 --> 00:39:31,066 I think Mercedes was really smart incorporating the churros 838 00:39:31,066 --> 00:39:33,166 inside her little tortita. 839 00:39:33,166 --> 00:39:36,767 But I don't remember huitlacoche being featured prominently in 840 00:39:36,767 --> 00:39:38,133 Mercedes' dish. 841 00:39:39,266 --> 00:39:41,767 And then for the entree round, Mercedes' dish. 842 00:39:41,767 --> 00:39:43,734 Let's talk about the use of arepas. 843 00:39:43,800 --> 00:39:50,066 Doing that white sauce of oca and arepa, even though it was 844 00:39:50,066 --> 00:39:52,433 under seasoned, I thought it was really cool. 845 00:39:52,500 --> 00:39:56,133 -I think so too. -Then we go to Milena's dish. 846 00:39:56,200 --> 00:39:58,533 -It was a lot of puree. -And gummy. 847 00:39:58,600 --> 00:40:00,634 And the fish was overcooked. 848 00:40:00,700 --> 00:40:05,433 I think Milena gave us Puerto Rico. 849 00:40:05,500 --> 00:40:09,000 For sure, every single dish had a tropical element to it. 850 00:40:09,000 --> 00:40:12,266 I think Mercedes, on the other hand, 851 00:40:12,266 --> 00:40:15,467 used the ingredients that were given to her in a more 852 00:40:15,467 --> 00:40:18,667 sophisticated manner. Wow, that's a tough one. 853 00:40:18,667 --> 00:40:20,467 Do we know? I think we know. 854 00:40:20,467 --> 00:40:22,233 -I think we know. -I think so. 855 00:40:25,967 --> 00:40:28,767 [Mercedes] I'm gonna win today because I left nothing behind. 856 00:40:28,767 --> 00:40:32,000 I grabbed all my experience, and I put it out on each dish 857 00:40:32,000 --> 00:40:33,033 on every round. 858 00:40:33,033 --> 00:40:35,767 I'm really proud of myself and how I represented 859 00:40:35,767 --> 00:40:37,033 Venezuela today. 860 00:40:37,100 --> 00:40:38,433 [Milena] I think my chances are good. 861 00:40:38,500 --> 00:40:39,934 I would love to be the chopped champion. 862 00:40:40,000 --> 00:40:43,667 I hope I get to take this one home for Puerto Rico. 863 00:40:43,667 --> 00:40:47,500 So whose dish is on the chopping block? 864 00:40:54,900 --> 00:40:56,133 Ah. 865 00:40:59,600 --> 00:41:01,834 Chef Milena, you've been chopped. 866 00:41:01,900 --> 00:41:02,834 [Ted] Judges? 867 00:41:02,834 --> 00:41:07,433 Chef Milena, you represent Puerto Rico with 868 00:41:07,500 --> 00:41:09,266 such a high level. 869 00:41:09,266 --> 00:41:13,233 But on the appetizer, we had the burnt little pieces 870 00:41:13,300 --> 00:41:14,867 of churros. 871 00:41:14,867 --> 00:41:19,634 Then we talk about the entree, the puree was a little bit too 872 00:41:19,700 --> 00:41:24,133 thick, and the fish was overcooked, and so we had to 873 00:41:24,200 --> 00:41:25,367 chop you. -Thank you so much. 874 00:41:25,367 --> 00:41:26,667 -Congratulations. -Oh, my God. 875 00:41:26,667 --> 00:41:27,900 You're amazing. 876 00:41:27,900 --> 00:41:30,867 Well, I had high hopes that it was gonna be me, but I'm very 877 00:41:30,867 --> 00:41:33,567 happy for Mercedes. No regrets. 878 00:41:33,567 --> 00:41:34,800 I loved it. 879 00:41:37,166 --> 00:41:40,367 And that means, Chef Mercedes Rojas, you are 880 00:41:40,367 --> 00:41:42,166 the Chopped champion. Congratulations! 881 00:41:42,166 --> 00:41:43,967 [all clapping] 882 00:41:43,967 --> 00:41:45,133 Thank you all so much. 883 00:41:45,133 --> 00:41:48,266 I have this, like, rush of everything going on right now. 884 00:41:48,266 --> 00:41:52,734 I represent my country every day in my business, so coming 885 00:41:52,800 --> 00:41:55,767 here, doing Chopped, I feel like I achieved a huge dream.