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00:00:01,402 --> 00:00:02,534
[man] The most
important ingredient
2
00:00:02,636 --> 00:00:04,403
in the tacos is love.
3
00:00:04,405 --> 00:00:06,138
Chef, I think
you brought the heat.
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[sizzling]
5
00:00:07,808 --> 00:00:10,809
It is taco day here,
and it is smelling delicious!
6
00:00:10,811 --> 00:00:12,411
All right, let's go.
7
00:00:12,413 --> 00:00:13,946
[woman] Josh, watch
your tortillas.
8
00:00:13,948 --> 00:00:15,848
-Oh, dear...
- Rapido, rapido!
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00:00:15,916 --> 00:00:16,949
[man] How you guys feeling?
10
00:00:16,951 --> 00:00:19,051
-[woman] Uh...
-[man 2] A little stressed.
11
00:00:19,120 --> 00:00:20,619
I got two minutes
on that fryer, behind.
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00:00:20,621 --> 00:00:22,755
[Ted] Seconds remaining
on that clock.
13
00:00:22,823 --> 00:00:24,156
I am not gonna make it.
14
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-[Ted counting down]
-Come on, guys!
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[Ted] Five, four...
16
00:00:29,630 --> 00:00:32,698
The best time in the day
to eat a taco is, I mean...
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00:00:32,700 --> 00:00:35,234
I eat them all day, so...
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00:00:35,335 --> 00:00:38,504
I'm the executive sous chef
at Comedor in Austin, Texas
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00:00:38,506 --> 00:00:41,040
At the restaurant I cook
modern Mexican cuisine,
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When I'm composing a taco,
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everything comes together
in a symphony.
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Different colors,
different textures,
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00:00:46,914 --> 00:00:49,048
different components
to make it pop.
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00:00:49,950 --> 00:00:51,950
[Josh] I find myself
in Austin, Texas
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to rediscover
my Mexican roots.
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I just love tacos,
they're so beautiful,
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they have so many
different flavors, textures.
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The perfect taco
has everything.
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It should have some heat,
it should have some fat,
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a little bit of crunch,
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a little bit of everything.
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I feel like these last
10 years of cooking
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has brought me to this poin
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00:01:11,705 --> 00:01:14,440
and that I'm ready
to show everybody who I am.
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00:01:16,444 --> 00:01:18,944
[Alex]
I never really had a taco
until I moved to Texas.
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In Italy there was zero taco
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I mean, not even
a shadow of one.
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I developed a strong
passion for the taco
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just because it was
just the perfect vibe.
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00:01:33,928 --> 00:01:35,828
I tend to cook modern Japane
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and so it gives me that litt
bit of a twist of flavors
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that elevates the taco.
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I'm pretty humble,
but I did not
come here to lose.
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[chuckles]
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[Oscar] So, my tacos
are the best tacos
in the United States,
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I'm not gonna lie.
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00:01:51,612 --> 00:01:52,644
[humming]
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00:01:54,615 --> 00:01:55,747
I like to keep it simple.
49
00:01:55,849 --> 00:01:58,083
Get a nice,
really fluffy tortilla
50
00:01:58,085 --> 00:02:01,353
with a nice, braised meat,
cebolla y tu cilantro.
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00:02:02,923 --> 00:02:05,557
I'm good under fire,
I'm good under the heat,
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I want it, I wanna win.
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There's no competition here
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There we go.
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00:02:14,301 --> 00:02:15,801
-Here it is.
-Here's the basket.
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00:02:15,803 --> 00:02:17,035
Dreaded basket.
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00:02:17,104 --> 00:02:19,138
-Hi, chefs!
-[all] Hey, Ted!
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00:02:19,240 --> 00:02:20,839
I have some news
that should make you smile.
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00:02:20,941 --> 00:02:22,407
That's really just a word...
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-Tacos!
-Yes, all right.
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-Real nice.
-Say it with me.
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[all together] Tacos!
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We want you
to make a taco fiesta
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00:02:30,618 --> 00:02:33,118
for the judges in every round.
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00:02:33,120 --> 00:02:37,222
If your dish doesn't cut it,
you will be chopped.
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00:02:37,224 --> 00:02:39,358
-I don't think so.
-No, don't wanna do that.
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00:02:39,426 --> 00:02:41,059
All right,
first basket awaits!
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00:02:42,930 --> 00:02:44,730
How bad will this be?
69
00:02:44,732 --> 00:02:46,431
-I don't know...
-[Ted] Open them up.
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00:02:47,835 --> 00:02:49,334
Are you kidding?
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00:02:49,403 --> 00:02:50,936
-[laughs]
-[Christina] Oh, jeez.
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00:02:51,539 --> 00:02:53,438
I don't know what that is.
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00:02:53,440 --> 00:02:58,210
[Ted] And you will be makin
taco appetizers with super-h
carne asada fries.
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00:03:00,114 --> 00:03:02,114
[Josh] I know I'm from Texas
but this is even new for me
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00:03:02,116 --> 00:03:04,416
-[Ted] Rock shrimp...
-Perfect.
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00:03:05,653 --> 00:03:07,052
[Ted] Red cabbage...
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00:03:07,054 --> 00:03:08,420
Cabbage looks great.
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00:03:08,422 --> 00:03:09,655
All right, cabbage.
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00:03:10,724 --> 00:03:11,723
Love that.
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00:03:12,193 --> 00:03:14,226
[Ted] And tepache.
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00:03:14,228 --> 00:03:16,361
I love tepache, it's so tasty.
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00:03:16,430 --> 00:03:19,231
Tepache is a fermented
pineapple drink.
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00:03:20,801 --> 00:03:23,101
-Doesn't look too bad.
-Yeah, it's not too bad.
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00:03:23,103 --> 00:03:24,303
A lot of things
I could work with.
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00:03:25,539 --> 00:03:26,705
[Ted] Twenty minutes.
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Clock starts now.
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00:03:30,945 --> 00:03:32,844
All right, guys,
let's start this!
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00:03:32,913 --> 00:03:34,213
-Tacos!
-Taco time!
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00:03:34,215 --> 00:03:35,647
[in sing-song voice]
Taco time!
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00:03:37,952 --> 00:03:39,952
[Ted] Amanda, Tiffani,
you are joined
on the judges panel
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00:03:39,954 --> 00:03:41,954
by Claudia Sandoval!
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00:03:41,956 --> 00:03:44,122
-Here to bring some trouble.
-Yes. Always.
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00:03:44,124 --> 00:03:45,824
-On taco day!
-It is taco day here.
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00:03:45,826 --> 00:03:47,359
I'm so excited.
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00:03:47,361 --> 00:03:52,331
[Ted] Judges, Americans eat
more than 4.5 billion tacos
a year.
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00:03:52,333 --> 00:03:54,900
How many of those
are you responsible for?
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00:03:54,902 --> 00:03:55,901
One billion, yeah.
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00:03:55,903 --> 00:03:57,436
[all laughing]
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00:03:57,504 --> 00:03:58,436
A couple bill.
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00:03:58,438 --> 00:04:00,505
The one billion tacos
that I've eaten,
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00:04:00,507 --> 00:04:02,140
they've all been eaten
after midnight.
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00:04:02,242 --> 00:04:03,308
[all laughing]
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00:04:04,511 --> 00:04:06,745
[Ted] Can we talk about
why we love tacos so much?
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00:04:06,814 --> 00:04:07,946
Tacos are super versatile.
105
00:04:07,948 --> 00:04:10,115
There's a thousand different
styles of tacos.
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00:04:10,117 --> 00:04:12,818
[Claudia] Tacos are super
important to Mexican food,
107
00:04:12,820 --> 00:04:15,454
so I'm really
interested to see
what their interpretations
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00:04:15,555 --> 00:04:16,822
of these ingredients are.
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00:04:16,824 --> 00:04:19,458
A good taco has to have
some type of protein,
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00:04:19,559 --> 00:04:21,693
a salsa, and that salsa
is so important.
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00:04:21,695 --> 00:04:23,128
It brings through
some vibrance,
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00:04:23,130 --> 00:04:24,863
it brings through
a little spice.
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00:04:24,932 --> 00:04:26,365
Do you need some
of these tortillas over here?
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00:04:26,433 --> 00:04:28,133
-I do, actually.
-Share those.
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00:04:28,235 --> 00:04:29,434
Thank you.
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00:04:29,470 --> 00:04:31,303
[Oscar] Tacos to me
are the perfect food
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00:04:31,305 --> 00:04:34,306
because you could
just grab it,
two to three bites,
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00:04:34,308 --> 00:04:35,641
and it's good to go.
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00:04:36,310 --> 00:04:37,943
-Chef Oscar!
-Yes, ma'am?
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00:04:37,945 --> 00:04:40,112
Wanna taco 'bout it?
What's going on over there?
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00:04:40,114 --> 00:04:41,313
[laughing]
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00:04:41,315 --> 00:04:44,349
So, I'm gonna make
beer-battered shrimp
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00:04:45,319 --> 00:04:46,151
with a little salsa verde.
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00:04:46,620 --> 00:04:47,653
Ooh!
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00:04:47,754 --> 00:04:48,820
[Oscar] For my batter,
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00:04:48,822 --> 00:04:50,956
I'm seasoning it with
cayenne and garlic powder.
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00:04:51,058 --> 00:04:52,724
I don't know about
this tepache...
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00:04:52,726 --> 00:04:54,493
[Oscar] I just threw it
in the batter.
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00:04:54,495 --> 00:04:55,761
Oh, yeah, that's not
a bad idea.
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00:04:55,862 --> 00:04:57,529
Just a little batter
over here.
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00:04:57,531 --> 00:05:01,033
[Amanda] Tepache
is basically pineapple skins
132
00:05:01,101 --> 00:05:03,635
And you ferment them
with spices and sugar.
133
00:05:03,737 --> 00:05:05,404
It's not very alcoholic.
134
00:05:05,406 --> 00:05:07,306
Tepache is almost more
like kombucha.
135
00:05:07,308 --> 00:05:09,708
-Yeah.
-Like, more fermented...
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00:05:09,710 --> 00:05:13,612
[Christina] I think I might
just incorporate the tepach
into a salsa.
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00:05:13,614 --> 00:05:15,514
Behind you.
138
00:05:15,516 --> 00:05:17,416
I'm making a masa-fried
shrimp taco
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00:05:17,418 --> 00:05:20,252
with blistered cabbage
and a tepache salsa.
140
00:05:20,954 --> 00:05:22,354
Whatchu got there, girl?
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00:05:22,456 --> 00:05:24,056
[Christina]
Oh, some cabbage...
142
00:05:24,157 --> 00:05:26,058
-Nice, nice.
-Fresnos...
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00:05:26,159 --> 00:05:29,728
Two years ago, I started
exploring Mexican cooking
and techniques.
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00:05:29,730 --> 00:05:33,332
I wanted to get more in touch
with my Mexican heritage side.
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00:05:35,035 --> 00:05:37,135
[Claudia] Can we talk
about Chef Christina's
salsa, though?
146
00:05:37,237 --> 00:05:40,205
The fact that she included
the tepache inside
of the salsa
147
00:05:40,207 --> 00:05:42,207
is known as
a "salsa borracha,"
148
00:05:42,209 --> 00:05:44,209
-which of course means drunk.
-Drunk.
149
00:05:44,211 --> 00:05:45,276
It's drunken salsa.
150
00:05:45,345 --> 00:05:48,914
It's a very unorthodox way
of using a liqueur.
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00:05:50,217 --> 00:05:52,517
[Alex] Tacos are something
that I love to eat.
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00:05:52,519 --> 00:05:56,221
I love them for breakfast,
lunch, dinner, I could eat
tacos all day.
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00:05:57,324 --> 00:06:01,126
My game plan is to make
a fried shrimp taco.
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00:06:01,128 --> 00:06:03,395
I added the tepache
to make my vinaigrette.
155
00:06:03,397 --> 00:06:06,231
for my green apple
and cabbage slaw.
156
00:06:07,801 --> 00:06:09,434
I see the other chefs
using the tortilla,
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00:06:09,536 --> 00:06:12,504
and so I decided to go
a different route.
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00:06:13,507 --> 00:06:14,740
[Tiffani] Alex,
what are you making?
159
00:06:14,808 --> 00:06:18,810
I'm gonna make a lettuce
fried shrimp taco with mole.
160
00:06:18,812 --> 00:06:20,312
Okay. Is the shell lettuce?
161
00:06:20,314 --> 00:06:21,713
-Yes.
-[exclaims]
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00:06:21,715 --> 00:06:26,151
Alex's challenging us
with our definition
of what is a taco.
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00:06:26,253 --> 00:06:28,787
[Amanda] When I think
of a taco, I think
of something that's hand-held,
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00:06:28,789 --> 00:06:30,622
I can fold it.
165
00:06:30,624 --> 00:06:32,591
-You have to do the head tilt.
-Yeah.
166
00:06:32,593 --> 00:06:35,560
You have to do the taco tilt
to eat it.
167
00:06:35,629 --> 00:06:37,929
[Amanda] I agree!
And it has to be
running down your...
168
00:06:37,931 --> 00:06:40,165
on your hands and your arms.
169
00:06:40,601 --> 00:06:42,266
Okay.
170
00:06:42,268 --> 00:06:45,070
[Oscar] I know I have
to get the shrimp
into the fryer immediately
171
00:06:45,072 --> 00:06:49,107
to get a nice, crispy,
golden flake
onto the beer batter.
172
00:06:49,109 --> 00:06:50,709
[Ted] How you guys
doing over there?
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00:06:50,711 --> 00:06:52,644
-[Oscar] Good, good, good.
-[Christina] Great, great.
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00:06:52,713 --> 00:06:54,012
Behind, behind, behind!
175
00:06:54,014 --> 00:06:55,747
All these chefs
seem to really know
what they're doing.
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00:06:55,849 --> 00:06:57,949
Both me and Christina
are from Austin, Texas,
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00:06:58,018 --> 00:07:00,452
so I know her well,
I know what she does.
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00:07:00,554 --> 00:07:04,990
I know she's gonna
come in here today
and absolutely kill it.
179
00:07:04,992 --> 00:07:07,559
I'm making shrimp,
marinated in this tepache
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00:07:07,628 --> 00:07:10,462
with a salsa cruda,
which just means "raw salsa.
181
00:07:10,564 --> 00:07:12,063
I know that
I have that avocado
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00:07:12,165 --> 00:07:14,099
on top of the hot fries,
183
00:07:14,101 --> 00:07:17,402
so I put it in a blender
with the tomatillo,
184
00:07:17,404 --> 00:07:19,237
some serranos, jalapeno...
185
00:07:20,307 --> 00:07:21,840
-Chef Josh.
-What's up?
186
00:07:21,842 --> 00:07:24,509
You got the hat
that says tortillas, are we
getting fresh tortillas?
187
00:07:24,511 --> 00:07:25,710
-What are we making?
-Uh...
188
00:07:25,712 --> 00:07:27,312
No, we are not getting
fresh tortillas.
189
00:07:27,314 --> 00:07:28,980
20 minutes!
190
00:07:29,049 --> 00:07:31,049
-You have plenty of time!
-20 minutes seems a little bit
too ambitious today.
191
00:07:31,118 --> 00:07:34,419
I wore this hat in today
because tortillas
are what I do.
192
00:07:34,421 --> 00:07:35,420
I'm that guy.
193
00:07:36,356 --> 00:07:38,056
[Ted] 12 minutes
on the clock, chefs!
194
00:07:38,124 --> 00:07:39,057
12 minutes, heard, 12 minutes!
195
00:07:39,126 --> 00:07:40,725
And it is smelling delicious!
196
00:07:40,727 --> 00:07:41,827
[Alex] Let's hope so.
197
00:07:44,131 --> 00:07:45,964
[Ted] The super-hot
carne asada fries
198
00:07:46,032 --> 00:07:47,499
really is a gift from Heaven.
199
00:07:47,501 --> 00:07:51,436
You could choose
to use any part
of that plate of stuff.
200
00:07:51,538 --> 00:07:54,539
[Alex] The hot carne asada
fries, which is French fries
201
00:07:54,608 --> 00:07:57,042
spicy, cheese puffs, avocado.
202
00:07:57,611 --> 00:07:58,610
It looks delicious.
203
00:07:58,612 --> 00:08:01,613
I wanna make a sauce
in the vein of mole,
204
00:08:01,615 --> 00:08:05,217
so I can have some nuts,
dried chilies
and the carne asada fries.
205
00:08:05,219 --> 00:08:07,452
I know mole takes a long tim
206
00:08:07,554 --> 00:08:12,057
this is just kinda like a fast
way to be able to create
something of that nature.
207
00:08:14,461 --> 00:08:15,627
Behind you, behind.
208
00:08:15,629 --> 00:08:17,062
Five minutes
on the clock, chefs!
209
00:08:17,064 --> 00:08:18,530
-Five minutes, heard!
-Five minutes.
210
00:08:19,500 --> 00:08:21,533
I got two minutes
on that fryer, behind, behind!
211
00:08:22,603 --> 00:08:24,803
Are both fryer baskets
being used?
212
00:08:24,805 --> 00:08:25,804
Yeah, give me two minutes.
213
00:08:25,806 --> 00:08:27,172
-Less.
-Okay, heard.
214
00:08:27,174 --> 00:08:29,608
[Oscar] Chef Christina
is also deep-frying her shri
215
00:08:29,610 --> 00:08:31,843
so I'm hoping that mine
will be crispier than hers.
216
00:08:31,945 --> 00:08:33,245
-[Alex] Are you gonna
use the fryer?
-Yeah.
217
00:08:33,313 --> 00:08:34,779
Oki doki.
218
00:08:34,781 --> 00:08:38,850
I'm gonna predict a backup
at the fryer at about
two minutes left.
219
00:08:38,919 --> 00:08:40,619
[Christina] I need to get
my shrimp into the fryer
220
00:08:40,621 --> 00:08:43,321
but both baskets
are being used by Oscar.
221
00:08:43,323 --> 00:08:45,524
If my shrimp
aren't perfectly fried
222
00:08:45,526 --> 00:08:46,825
I could definitely
be going home.
223
00:08:46,827 --> 00:08:48,126
[in sing-song voice] Okay.
224
00:08:54,501 --> 00:08:57,202
I got two minutes
on that fryer, behind, behind!
225
00:08:57,204 --> 00:08:58,537
I need to get
my shrimp into the fryer
226
00:08:58,572 --> 00:09:00,705
but both baskets
are being used.
227
00:09:00,707 --> 00:09:02,607
So I'm starting
to worry about time.
228
00:09:02,609 --> 00:09:04,309
-[Oscar] Fryer's open.
-Heard.
229
00:09:06,413 --> 00:09:07,712
Yeah, come around,
come around!
230
00:09:07,714 --> 00:09:08,914
Come around!
231
00:09:08,916 --> 00:09:10,448
[Christina] Behind,
behind, behind.
232
00:09:11,618 --> 00:09:12,751
[exclaims]
233
00:09:12,852 --> 00:09:13,952
-You using both?
-Take my basket.
234
00:09:14,054 --> 00:09:14,819
Here.
235
00:09:15,822 --> 00:09:17,622
The right one is empty.
236
00:09:17,624 --> 00:09:18,890
-Okay, thank you.
-Yeah.
237
00:09:18,892 --> 00:09:20,592
Behind, behind.
Coming through.
238
00:09:20,594 --> 00:09:23,595
[Christina] Finally, I get
my shrimp down in the baske
just in time.
239
00:09:23,597 --> 00:09:26,264
Chef Christina, she has not
touched her carne asada fries.
240
00:09:26,333 --> 00:09:28,199
-Oh, no.
-Behind.
241
00:09:28,201 --> 00:09:29,935
[Claudia] I'm honestly
a little scared for her.
242
00:09:30,904 --> 00:09:32,203
God, I don't know
what to do with this.
243
00:09:32,205 --> 00:09:33,338
[laughs]
244
00:09:33,407 --> 00:09:35,040
I'm looking at these
carne asada fries
245
00:09:35,141 --> 00:09:37,208
and, honestly, I think
the only think I can utilize
246
00:09:37,210 --> 00:09:38,343
in the time that I have
247
00:09:38,445 --> 00:09:40,545
is the guacamole on top.
248
00:09:43,317 --> 00:09:45,317
[Ted] Chefs, calling
the two-minute warning!
249
00:09:45,319 --> 00:09:47,018
[Oscar exclaims]
250
00:09:47,020 --> 00:09:50,755
[Oscar] And to the salsa
I'm adding the aguacate
from the fries.
251
00:09:53,026 --> 00:09:55,493
I think my biggest strength
in this competition
252
00:09:55,495 --> 00:09:58,063
is keeping my cool,
not stressing out
253
00:09:58,065 --> 00:10:02,033
over being under the heat
in such a small amount of time
that is given to us.
254
00:10:04,705 --> 00:10:06,938
Less than a minute!
Less than a minute, guys!
255
00:10:06,940 --> 00:10:08,573
Get everything on the plate!
256
00:10:08,575 --> 00:10:10,942
[Claudia] Make sure you get
salsas on there.
257
00:10:11,044 --> 00:10:14,212
[Ted] Chefs, that clock
is almost ticked out!
258
00:10:14,214 --> 00:10:15,747
[Amanda] Come on, guys.
C'mon, c'mon, c'mon.
259
00:10:16,216 --> 00:10:17,449
Rapido, rapido!
260
00:10:17,550 --> 00:10:19,718
[Ted] Ten, nine, eight,
261
00:10:20,420 --> 00:10:23,154
seven, six, five,
262
00:10:23,724 --> 00:10:27,459
four, three, two, one...
263
00:10:27,560 --> 00:10:28,460
Time's up!
264
00:10:28,528 --> 00:10:30,161
-All right.
-[all cheering]
265
00:10:31,231 --> 00:10:32,697
-[Amanda] Awesome, guys.
-[Tiffani] Taco time!
266
00:10:32,699 --> 00:10:33,832
[all laughing]
267
00:10:35,235 --> 00:10:37,302
That was a quick 20 minutes.
[chuckles]
268
00:10:37,304 --> 00:10:38,903
Man, that was fast,
269
00:10:38,905 --> 00:10:40,772
a lot faster than I thought
it was gonna be.
270
00:10:40,774 --> 00:10:43,041
I was getting ready
this morning
to get ready to get picked up
271
00:10:43,043 --> 00:10:44,809
and I was, like,
looking at the clock, like,
272
00:10:44,811 --> 00:10:46,111
"20 minutes is not that bad."
273
00:10:46,113 --> 00:10:48,613
But when you're in here...
it's a lot, actually.
274
00:10:56,123 --> 00:10:58,523
Chefs, you have arrived
at the Chopping Block.
275
00:10:58,525 --> 00:11:01,192
For the first basket
of your taco showdown,
276
00:11:01,194 --> 00:11:05,030
we asked you to make
appetizers using super-hot
carne asada fries,
277
00:11:05,032 --> 00:11:08,500
rock shrimp, red cabbage
and tepache.
278
00:11:08,502 --> 00:11:10,402
Chef Christina,
what do we have?
279
00:11:10,404 --> 00:11:15,040
I've prepared a masa-fried
shrimp taco on corn tortillas.
280
00:11:16,543 --> 00:11:20,412
What would winning
the taco competition
mean to you?
281
00:11:20,414 --> 00:11:23,415
[Christina] My grandmother
is from Mexico.
282
00:11:23,417 --> 00:11:25,617
I didn't really cook
too much Mexican food,
283
00:11:25,619 --> 00:11:27,218
not professionally, anyways,
284
00:11:27,220 --> 00:11:30,588
but the past two years
I feel like I've really gotten
closer to my roots
285
00:11:30,590 --> 00:11:33,591
and more in tune
with my heritage.
286
00:11:33,593 --> 00:11:35,827
The fact that you brough in
those Mexican roots
287
00:11:35,829 --> 00:11:38,029
of saying, "Hey, I'm gonna
make a salsa borracha ."
288
00:11:38,031 --> 00:11:39,597
I love that you
brought that here
289
00:11:39,599 --> 00:11:43,334
because I think that that
just shows the versatility
of the ingredients.
290
00:11:43,403 --> 00:11:45,437
Everything inside of the taco
is fantastic.
291
00:11:46,006 --> 00:11:47,338
The rock shrimp is good.
292
00:11:47,340 --> 00:11:50,308
I think you maybe could
have had a little
more seasoning
293
00:11:50,310 --> 00:11:52,844
or flavoring
on that masa coating.
294
00:11:52,913 --> 00:11:54,612
[Tiffani] I agree with Amand
295
00:11:54,614 --> 00:11:57,549
Maybe add a little bit
of toasted cumin in there,
a little bit of chili powder.
296
00:11:57,650 --> 00:12:00,118
I love the charred
Fresno salsa.
297
00:12:00,120 --> 00:12:01,720
It's got just the right
amount of heat,
298
00:12:01,722 --> 00:12:04,155
the use of the tepache
is really smart in the salsa.
299
00:12:04,224 --> 00:12:06,891
It adds, like, the acid
and the sugar to a salsa
that you need...
300
00:12:06,893 --> 00:12:08,359
It's really great.
301
00:12:08,461 --> 00:12:10,995
And I also love that you
charred the red cabbage.
302
00:12:10,997 --> 00:12:14,833
It really gives this
delicious sophistication...
303
00:12:14,901 --> 00:12:16,935
-Thank you.
-Thank you, Chef Christina.
304
00:12:16,937 --> 00:12:18,136
Next up, Chef Josh.
305
00:12:18,238 --> 00:12:20,305
So, what I have
for you here is a little
306
00:12:20,307 --> 00:12:23,007
tepache liqueur-marinated
rock shrimp,
307
00:12:23,009 --> 00:12:26,344
that then was glazed in it
with a little chile de arbol,
as well.
308
00:12:27,714 --> 00:12:30,315
What is it that makes
a taco a taco?
309
00:12:30,317 --> 00:12:33,718
For me, a taco can kind of
really be anything, uh,
310
00:12:33,720 --> 00:12:36,821
as long as you have
a tortilla, preferably
home-made.
311
00:12:38,358 --> 00:12:41,659
Flavor-wise, everything
comes together really well.
312
00:12:41,728 --> 00:12:42,927
-Thank you.
-I like the spiced avo...
313
00:12:42,929 --> 00:12:44,662
It's warm,
it's still lingering...
314
00:12:44,764 --> 00:12:47,265
I did have to manipulate it
so I could get a bite.
315
00:12:48,401 --> 00:12:51,302
Marinating the rock shrimp
in the tepache...
316
00:12:51,304 --> 00:12:54,038
it's a move that makes
a lot of sense to add
a lot more flavor.
317
00:12:55,709 --> 00:12:58,610
I would have loved
if you could bring
some of that tepache down,
318
00:12:58,612 --> 00:13:01,713
there's so much sugar,
and then a little drizzle
on top.
319
00:13:01,715 --> 00:13:03,548
Chef, I think
you brought the heat.
320
00:13:03,617 --> 00:13:05,016
I mean, literally, right?
321
00:13:05,018 --> 00:13:08,520
Because I'm from Mazatlan,
we eat hot-hot.
322
00:13:08,522 --> 00:13:09,954
Like, habanero-hot.
323
00:13:09,956 --> 00:13:11,155
And my mouth was on fire.
324
00:13:11,157 --> 00:13:13,324
I was like, "Oh, lord,
what's happening over here?"
325
00:13:13,326 --> 00:13:14,726
Like, Latina on fire,
for real.
326
00:13:14,728 --> 00:13:16,461
[all laughing]
327
00:13:17,964 --> 00:13:20,064
I usually like to be able
to close the taco,
328
00:13:20,133 --> 00:13:22,500
and the fact that this was
kind of over the top
329
00:13:22,502 --> 00:13:24,202
made it a little bit
hard to eat.
330
00:13:24,204 --> 00:13:25,103
Okay.
331
00:13:25,105 --> 00:13:26,204
Thank you, Chef Josh.
332
00:13:26,807 --> 00:13:28,640
Next up, Chef Oscar.
333
00:13:28,642 --> 00:13:34,612
I have for you guys a tepache
beer-battered rock shrimp
poblano red cabbage coleslaw
334
00:13:34,614 --> 00:13:36,114
topped off
with an aguacate salsa.
335
00:13:37,317 --> 00:13:38,716
Where do you work, Chef Oscar?
336
00:13:38,718 --> 00:13:42,120
I am a chef owner
of a pop-up restaurant
called Birria Ta-Ta-Tacos.
337
00:13:43,023 --> 00:13:44,556
We're located
in Chicago, Illinois.
338
00:13:44,624 --> 00:13:46,925
We love to move around
throughout Chicago.
339
00:13:46,927 --> 00:13:48,426
Well, let's talk
about your taco.
340
00:13:48,428 --> 00:13:52,831
-Cool.
-You got a lot of flavor
into that small, little taco.
341
00:13:52,833 --> 00:13:54,499
There was a good
amount of heat.
342
00:13:54,501 --> 00:13:56,901
I like the cotija on here.
A lot.
343
00:13:56,903 --> 00:13:59,037
And your rock shrimp
was nice and crispy,
344
00:13:59,138 --> 00:14:01,172
so there was a lot
of different textures in here.
345
00:14:01,174 --> 00:14:03,308
-It was a great first bite.
-Awesome.
346
00:14:03,310 --> 00:14:05,877
When you think of a taco,
you want that sweet,
347
00:14:05,879 --> 00:14:07,712
that salt, that fat,
that acid, right?
348
00:14:07,714 --> 00:14:10,815
And I feel like you give us
all of that in that one bite.
349
00:14:10,817 --> 00:14:12,116
I think, for me...
350
00:14:13,053 --> 00:14:14,519
I'm gonna be a stickler.
351
00:14:14,521 --> 00:14:17,055
For an appetizer size,
it's just, like,
I could barely close it.
352
00:14:18,124 --> 00:14:19,224
[Ted] Thank you, Chef Oscar.
353
00:14:19,226 --> 00:14:21,025
Finally, Chef Alex.
354
00:14:21,027 --> 00:14:22,627
I just wanna do
something different
355
00:14:22,762 --> 00:14:25,063
and I didn't wanna
choose the tortilla
just because I felt like
356
00:14:25,065 --> 00:14:27,165
I wanted to be
a little more creative.
357
00:14:27,233 --> 00:14:30,401
So, what I did,
I did an iceberg lettuce cu
and mole.
358
00:14:30,403 --> 00:14:32,503
And then I did
a five spice-fried shrimp.
359
00:14:33,506 --> 00:14:35,306
So, Chef, I wonder
what you were thinking
360
00:14:35,308 --> 00:14:40,912
when Chef Josh said
that a taco was anything
that's inside a tortilla.
361
00:14:40,914 --> 00:14:42,046
[laughs]
362
00:14:42,115 --> 00:14:43,314
No, I don't think that.
363
00:14:43,316 --> 00:14:44,816
I thought she was gonna
rip me apart, probably,
364
00:14:44,818 --> 00:14:46,217
when it was like,
"That is not a tortilla."
365
00:14:46,219 --> 00:14:48,319
We'll just wait.
366
00:14:48,321 --> 00:14:51,389
Alex, you have given us
a lot to "lettuce" consider.
367
00:14:51,457 --> 00:14:52,957
-[Claudia laughs]
-[Ted] Okay...
368
00:14:53,059 --> 00:14:55,026
-You get one more.
-You know who I am.
369
00:14:55,095 --> 00:14:56,527
So interesting, right?
370
00:14:56,529 --> 00:15:00,064
Like, I don't think
a lettuce taco
is inherently not a taco,
371
00:15:00,133 --> 00:15:01,432
I get doing
something different,
372
00:15:01,501 --> 00:15:02,734
but it's iceberg lettuce,
373
00:15:02,802 --> 00:15:04,502
does it stand up
to a tortilla?
374
00:15:04,504 --> 00:15:05,737
Eh... I don't know.
375
00:15:06,940 --> 00:15:10,808
We award creativity
and this is very,
very creative.
376
00:15:10,810 --> 00:15:14,445
Um, did you use the five spice
on the shrimp or in your...
377
00:15:14,514 --> 00:15:16,146
In the shrimp.
378
00:15:16,148 --> 00:15:18,616
[Amanda] I actually
really like that flavor
profile on here.
379
00:15:18,618 --> 00:15:20,118
I think it really,
really works.
380
00:15:20,120 --> 00:15:23,721
And I like the texture
and the crunchiness
of the lettuce.
381
00:15:23,723 --> 00:15:26,424
To call something
that you make
in 20 minutes a mole
382
00:15:26,426 --> 00:15:28,059
is a really big stretch.
383
00:15:28,127 --> 00:15:29,494
Yeah.
384
00:15:29,496 --> 00:15:33,498
The idea was a great idea
but, you know,
mole requires so much
385
00:15:33,500 --> 00:15:35,400
to kind of allow it
to blossom.
386
00:15:35,402 --> 00:15:39,103
You need it in this
for it to actually feel
like a taco.
387
00:15:39,105 --> 00:15:43,141
Because no taco
can be a taco without salsa.
388
00:15:43,677 --> 00:15:45,843
Thank you, chefs.
389
00:15:45,912 --> 00:15:49,247
[Alex] The judging table
was a little nerve-wracking
390
00:15:49,349 --> 00:15:51,816
I feel like being a little
more innovative and creativ
391
00:15:52,419 --> 00:15:53,418
could be an advantage,
392
00:15:53,420 --> 00:15:56,154
but it could also be
a disadvantage.
393
00:15:58,358 --> 00:16:01,426
Honestly, I think that there
might be a chance that
I'm on the Chopping Block.
394
00:16:01,428 --> 00:16:03,962
The judges critiqued me
about the portion sizes,
395
00:16:03,964 --> 00:16:07,565
but I do think that my tacos
were more creative
than the other chefs.
396
00:16:21,214 --> 00:16:24,315
[Ted] So, whose dish
is on the Chopping Block?
397
00:16:36,296 --> 00:16:38,096
Chef Alex,
you've been chopped.
398
00:16:38,098 --> 00:16:39,730
Judges?
399
00:16:39,799 --> 00:16:43,401
Chef Alex, we really liked
the way you did the five spice
on the rock shrimp.
400
00:16:43,403 --> 00:16:46,104
But I think the sauce
being so unfinished
401
00:16:46,106 --> 00:16:48,639
took away from the beautiful
rock shrimp that you made,
402
00:16:49,409 --> 00:16:50,942
and so we had to chop you.
403
00:16:50,944 --> 00:16:52,410
Thank you, I appreciate it.
404
00:16:54,814 --> 00:16:56,714
I feel bummed.
405
00:16:56,716 --> 00:16:58,816
I could have chosen
a different vessel.
406
00:16:58,818 --> 00:17:00,551
I really didn't wanna
get chopped first, but...
407
00:17:01,721 --> 00:17:02,954
it's unfortunate.
408
00:17:07,360 --> 00:17:10,728
Chef Oscar, Chef Christina,
Chef Josh, second basket.
409
00:17:15,702 --> 00:17:16,501
Open it up!
410
00:17:19,506 --> 00:17:21,939
-The heck is this?
-[Oscar laughs]
411
00:17:22,008 --> 00:17:24,509
[Ted] Can you make
killer tacos using...
412
00:17:24,511 --> 00:17:25,943
agave worms?
413
00:17:25,945 --> 00:17:27,445
All right.
414
00:17:27,547 --> 00:17:30,815
As strange as it sounds,
I was hoping to see
some insects today.
415
00:17:30,817 --> 00:17:33,618
-Some steak...
-[Ted] Flank steak!
416
00:17:33,620 --> 00:17:34,652
Flank steak.
417
00:17:35,422 --> 00:17:37,155
Not bad...
418
00:17:38,324 --> 00:17:40,158
[exclaims] Okay, okay, okay...
419
00:17:40,259 --> 00:17:42,026
-[Ted] Zucchini.
-I like that.
420
00:17:42,028 --> 00:17:43,227
I like where this is heading.
421
00:17:44,330 --> 00:17:46,030
[Ted] And baby corn elote.
422
00:17:46,733 --> 00:17:49,300
An elote is corn, mayonnaise,
423
00:17:49,302 --> 00:17:51,402
cotija cheese
and chili powder.
424
00:17:51,404 --> 00:17:52,837
Here we go.
425
00:17:52,939 --> 00:17:53,805
You got 30 minutes.
426
00:17:55,608 --> 00:17:56,707
Clock starts now.
427
00:17:56,709 --> 00:17:58,109
-[all cheering]
-All right, guys, go!
428
00:17:58,111 --> 00:18:01,312
30 minutes, let's go,
taco-time! Taco, taco, taco!
429
00:18:01,314 --> 00:18:02,947
[Ted] Rapidamente!
430
00:18:02,949 --> 00:18:04,649
-[Oscar chuckles] Rapidament
- [Ted] andale, andale!
431
00:18:04,717 --> 00:18:06,050
[Claudia laughs]
432
00:18:07,620 --> 00:18:09,120
[Amanda] This is exciting!
433
00:18:09,122 --> 00:18:10,488
This is very exciting.
434
00:18:10,490 --> 00:18:11,823
I love that we have
flank steak.
435
00:18:11,825 --> 00:18:13,524
[Claudia] This is
an amazing basket.
436
00:18:13,526 --> 00:18:15,326
I think there's just
so many gems.
437
00:18:15,328 --> 00:18:16,961
The biggest one,
those agave worms.
438
00:18:16,963 --> 00:18:17,995
[Amanda] Ooh!
439
00:18:17,997 --> 00:18:20,398
My favorite is
to use them in a salsa,
440
00:18:20,400 --> 00:18:22,333
because they add
a little bit of nuttiness.
441
00:18:22,435 --> 00:18:24,302
[Amanda] Yep, they're not,
like, a worm that came out
442
00:18:24,304 --> 00:18:26,370
of the bottom of a mescal
or tequila bottle.
443
00:18:26,372 --> 00:18:28,139
They're dry.
444
00:18:28,208 --> 00:18:32,510
I'm grinding those worms
into a dry rub
for the flank steak.
445
00:18:32,512 --> 00:18:34,245
If you think back
to the 60s and 70s,
446
00:18:34,314 --> 00:18:37,615
taco night only really
happened at home.
447
00:18:37,617 --> 00:18:39,217
You buy the shells,
you bring them home.
448
00:18:39,219 --> 00:18:43,054
Today, you cannot swing
a cat without hitting
17 taco trucks.
449
00:18:43,056 --> 00:18:44,622
[Claudia] And it's incredibl
450
00:18:44,624 --> 00:18:46,991
We have everything
from Korean tacos
451
00:18:46,993 --> 00:18:49,727
to, like, Indian curry tacos.
452
00:18:49,729 --> 00:18:51,629
-[Ted] Wow.
-Phenomenal!
453
00:18:51,631 --> 00:18:55,399
When it comes to tacos,
I like to push the envelope.
454
00:18:55,401 --> 00:18:58,402
So for my taco, I'm going
in an Asian direction.
455
00:18:58,404 --> 00:19:01,305
I'm making a seared
steak flank taco
456
00:19:01,307 --> 00:19:03,374
with a summer zucchini sala
457
00:19:03,376 --> 00:19:04,709
and salsa fresca.
458
00:19:06,613 --> 00:19:09,313
The soy sauce
and the rice wine vinegar
459
00:19:09,315 --> 00:19:11,315
are really flavorful
and powerful
460
00:19:11,317 --> 00:19:14,218
and they'll add a nice char
to my flank steak
on the grill.
461
00:19:14,220 --> 00:19:16,154
[Josh] So, Christina,
what did you think
about those worms?
462
00:19:16,222 --> 00:19:18,256
-Kind of excited about 'em.
-Yeah.
463
00:19:18,357 --> 00:19:21,125
I'm more, uh, what am I
gonna do with these elotes?
464
00:19:21,127 --> 00:19:22,260
[both laugh]
465
00:19:23,596 --> 00:19:26,130
With those worms,
I wanna make a salsa.
466
00:19:26,132 --> 00:19:30,401
Ancho chiles,
their smokiness plays off
of the agave worms well.
467
00:19:30,403 --> 00:19:32,436
I'm making carne asada ta
468
00:19:32,505 --> 00:19:33,938
with a salsa borracha
469
00:19:33,940 --> 00:19:35,139
and pickled zucchini.
470
00:19:35,208 --> 00:19:37,542
I know I need to get
that flank steak
471
00:19:37,610 --> 00:19:38,643
in some sort of marinade
472
00:19:38,744 --> 00:19:41,112
if I wanna get any
sort of flavor on it.
473
00:19:41,114 --> 00:19:44,949
So perhaps a habanero-base
hot sauce and the soy sauce
474
00:19:46,653 --> 00:19:49,020
The first round,
the judges complained
475
00:19:49,022 --> 00:19:50,721
a little bit about
the size of my taco,
476
00:19:50,723 --> 00:19:54,525
so I need to make a taco
that's a little bit
easier to eat.
477
00:19:56,596 --> 00:19:57,828
How you doing
over there, Oscar?
478
00:19:57,830 --> 00:19:59,130
I'm going, I'm going.
479
00:19:59,132 --> 00:20:00,331
[Oscar] I feel real confiden
480
00:20:01,301 --> 00:20:03,234
I am making
a chile relleno taco
481
00:20:03,336 --> 00:20:05,403
because it's really
nostalgic to me
482
00:20:05,405 --> 00:20:08,773
and my grandmother used
to make them all the time.
483
00:20:08,775 --> 00:20:11,609
A chile relleno is
a Guatemalan stuffed pepper.
484
00:20:11,611 --> 00:20:13,377
I diced the flank steak
485
00:20:13,379 --> 00:20:15,813
so it would be easier to stu
486
00:20:15,815 --> 00:20:17,315
into the chile relleno.
487
00:20:17,317 --> 00:20:19,517
For my filling,
I will be using chorizo,
488
00:20:19,519 --> 00:20:22,420
flank steak, zucchini,
chili powder,
489
00:20:22,422 --> 00:20:24,055
and garlic powder.
490
00:20:25,225 --> 00:20:26,824
Chefs, less than 20 minutes
on the clock!
491
00:20:26,826 --> 00:20:27,825
20 minutes, all right.
492
00:20:27,827 --> 00:20:29,159
-It's flying by.
-Heard, 20 minutes.
493
00:20:31,331 --> 00:20:34,065
I told the chefs that
they need to create
a taco entree.
494
00:20:34,133 --> 00:20:35,533
[Claudia] I think it'll be
interesting to see
495
00:20:35,635 --> 00:20:37,802
how they interpret
what an entree is.
496
00:20:37,804 --> 00:20:39,103
Do you think
I should go take a look?
497
00:20:39,105 --> 00:20:40,638
-Yes, please.
-I'd love it if you did.
498
00:20:41,908 --> 00:20:43,741
Picha, how's it going?
499
00:20:43,810 --> 00:20:45,243
Oh, it's going.
500
00:20:45,245 --> 00:20:47,945
What do you think is
the most challenging part
of the ingredients?
501
00:20:48,047 --> 00:20:49,380
Personally, it's the elote.
502
00:20:49,382 --> 00:20:53,217
I don't have much time,
so I can just make
kind of elote salad.
503
00:20:53,953 --> 00:20:55,419
Oh, they're going in!
504
00:20:55,421 --> 00:20:57,054
-Yeah.
-What's the plan?
505
00:20:57,123 --> 00:21:01,959
I'm gonna make, like,
a little butter elote
corn sauce for the plate.
506
00:21:02,061 --> 00:21:04,328
Okay, I've never
heard of that,
but I'm excited.
507
00:21:04,330 --> 00:21:05,529
How are these going in?
508
00:21:05,531 --> 00:21:07,365
Uh, I'm gonna make
a little salsa.
509
00:21:07,400 --> 00:21:09,033
-Do you like 'em?
-I love them.
510
00:21:09,035 --> 00:21:11,435
Especially with a little
shot of mescal.
511
00:21:11,537 --> 00:21:12,637
[laughs]
512
00:21:12,738 --> 00:21:13,638
Oh, there we go.
513
00:21:13,706 --> 00:21:15,306
-Thank you, Chef.
-Thank you.
514
00:21:15,308 --> 00:21:16,674
Chef, how's it going?
515
00:21:16,676 --> 00:21:18,843
I'm doing a little
chile relleno
for you guys today.
516
00:21:18,878 --> 00:21:20,811
How is the chile relleno
a taco?
517
00:21:20,813 --> 00:21:23,314
It's gonna go into the taco.
A chile relleno taco.
518
00:21:23,316 --> 00:21:24,415
Okay!
519
00:21:24,417 --> 00:21:26,317
And then what's happening
with your baby corn?
520
00:21:26,319 --> 00:21:28,018
Is it just kinda...
521
00:21:28,020 --> 00:21:30,121
[Oscar] That's gonna be
incorporated into the stuffing
for the chiles rellenos.
522
00:21:30,123 --> 00:21:31,155
[Claudia]
All right, thank you.
523
00:21:31,257 --> 00:21:33,057
-Yes, thank you.
-Good luck.
524
00:21:33,159 --> 00:21:34,492
[Oscar] I grew up
eating elotes
525
00:21:34,494 --> 00:21:37,828
but never used
a baby corn elote.
526
00:21:37,830 --> 00:21:41,032
Our local elote vendor
would go around every block
527
00:21:41,034 --> 00:21:42,299
he'll toot his horn
528
00:21:42,301 --> 00:21:44,935
and that's when you go
to go outside
to get an elote.
529
00:21:45,037 --> 00:21:47,538
[Claudia] Corn usually
was given up to the gods
530
00:21:47,607 --> 00:21:48,639
as an offering.
531
00:21:48,741 --> 00:21:51,676
There is fables
of a maize god.
532
00:21:51,678 --> 00:21:55,046
I bet at the end of this round
all of our chefs are gonna be
praying to the maize god.
533
00:21:55,114 --> 00:21:56,213
-Yeah.
-Yeah.
534
00:21:56,215 --> 00:21:57,982
-[Claudia laughs]
-[Tiffani] Oh, yeah.
535
00:22:00,320 --> 00:22:02,953
[Christina] To go along
with my steak, I'm making
a summer zucchini salad
536
00:22:02,955 --> 00:22:05,256
with grilled and raw zucchin
537
00:22:05,325 --> 00:22:08,559
to give it different
textures and flavors.
538
00:22:08,661 --> 00:22:11,429
10,000 dollars would mean
that I could take the time
to go explore Mexico.
539
00:22:11,431 --> 00:22:15,433
I really want to gain
experience with working
with Mexican chefs
540
00:22:15,501 --> 00:22:17,535
and local Mexican ingredients.
541
00:22:18,805 --> 00:22:19,937
How you looking over there?
542
00:22:19,939 --> 00:22:21,405
Uh, I gotta get my meat on.
543
00:22:24,744 --> 00:22:26,444
Chefs, less than
five minutes on the clock.
544
00:22:26,545 --> 00:22:27,545
Behind you.
545
00:22:28,715 --> 00:22:30,915
Josh just came with corn
into his station.
546
00:22:30,917 --> 00:22:32,817
And tequila. Okay.
547
00:22:32,819 --> 00:22:35,553
[Josh] I want the salsa to b
more of a salsa borracha,
548
00:22:35,621 --> 00:22:36,954
which means "drunken salsa."
549
00:22:40,126 --> 00:22:42,426
I need to figure out
this corn salad.
550
00:22:42,428 --> 00:22:44,929
So I just start mandolining
the corn into the bowl
551
00:22:44,931 --> 00:22:46,630
and I mix that up
552
00:22:46,632 --> 00:22:50,034
with the elote puree that
I made and a little bit
of raw zucchini.
553
00:22:50,036 --> 00:22:53,337
[Ted] Chefs, calling
the two-minute warning!
554
00:22:53,406 --> 00:22:56,841
[Christina] I'm wishing I ha
a little bit more time
to rest the steaks
555
00:22:56,909 --> 00:22:58,042
because they're
kind of bleeding.
556
00:23:00,480 --> 00:23:02,246
[Amanda] You guys,
Oscar is going to the fridge.
557
00:23:02,315 --> 00:23:04,615
Okay, guys, come on.
It's coming out of the wire.
558
00:23:04,617 --> 00:23:07,518
All four ingredients,
consistent plates.
559
00:23:10,857 --> 00:23:13,357
[Christina] Josh,
watch your tortillas.
560
00:23:13,393 --> 00:23:15,526
I'm serving the tortillas
on the side of my dish,
561
00:23:15,528 --> 00:23:17,728
and then you can
build your own tacos.
562
00:23:19,232 --> 00:23:20,798
[Ted] 30 seconds, chefs!
563
00:23:20,800 --> 00:23:22,333
-Heard!
-Heard!
564
00:23:22,335 --> 00:23:24,135
[Oscar] Behind, behind.
Come around, come around.
How you guys feeling?
565
00:23:24,203 --> 00:23:26,003
-[Christina] Uh... Yeah.
-[Josh] A little stressed.
566
00:23:26,839 --> 00:23:28,139
[Claudia] Ay, ay, ay.
567
00:23:28,207 --> 00:23:29,607
[Ted] Andale, andale, che!
568
00:23:29,609 --> 00:23:31,509
Seconds remaining
on that clock.
569
00:23:31,511 --> 00:23:34,845
Ten, nine, eight.
570
00:23:34,914 --> 00:23:36,714
-Seven, six...
-Come on, guys!
571
00:23:36,716 --> 00:23:41,619
[Ted] Five, four, three,
two, one...
572
00:23:42,021 --> 00:23:43,120
Time's up!
573
00:23:46,325 --> 00:23:47,858
[Josh] I am happy
with my dish.
574
00:23:47,960 --> 00:23:51,228
Hopefully my flavors speak
for themselves and move on
to the next round.
575
00:23:51,230 --> 00:23:54,298
I took a risk
doing my own style
of a chile relleno,
576
00:23:54,300 --> 00:23:55,800
so I hope it does pay off.
577
00:24:06,012 --> 00:24:08,345
[Ted] Chefs, your second
extemporaneous expressions
578
00:24:08,414 --> 00:24:09,413
of taco devotion
579
00:24:09,415 --> 00:24:11,849
had to include agave worms,
580
00:24:11,918 --> 00:24:14,018
flank steak, zucchini,
581
00:24:14,020 --> 00:24:16,420
and baby corn elotes.
Chef Oscar.
582
00:24:16,422 --> 00:24:18,322
Today I have a chiles rellen
583
00:24:18,324 --> 00:24:22,326
stuffed with flank steak,
zucchini, Oaxaca cheese
and chorizo.
584
00:24:22,328 --> 00:24:26,263
On the side there
I have a salsa de cacahuete
585
00:24:26,332 --> 00:24:28,933
The chiles rellenos
brings me back home,
586
00:24:28,935 --> 00:24:30,501
and memories from my grandma.
587
00:24:30,503 --> 00:24:33,304
Thanksgiving and Christmas
is usually hosted at her house
588
00:24:33,306 --> 00:24:35,005
and my grandma passed away,
589
00:24:35,007 --> 00:24:37,208
so the 10,000 dollars
would help me out
590
00:24:37,210 --> 00:24:39,710
in purchasing a house
for my family to come
591
00:24:39,712 --> 00:24:41,312
and have Thanksgiving dinner,
Christmas...
592
00:24:41,314 --> 00:24:42,947
I'm sure they would eat well.
593
00:24:43,015 --> 00:24:44,782
Oh, yeah.
594
00:24:44,784 --> 00:24:48,118
[Claudia] This is something
that, much like yourself,
my abuela taught me,
595
00:24:48,120 --> 00:24:50,054
so I love this idea.
596
00:24:50,056 --> 00:24:52,890
We all commend
your ambition here.
597
00:24:52,892 --> 00:24:55,125
The chile itself is deliciou
598
00:24:55,127 --> 00:24:57,194
Chile relleno
means "stuffed chili"
599
00:24:57,196 --> 00:24:58,662
The chile's not that stuffed.
600
00:24:59,732 --> 00:25:03,234
There's a tiny bit of meat
and a tiny bit of corn
inside of here.
601
00:25:04,704 --> 00:25:06,237
I love the salsa
con cacahuete.
602
00:25:06,706 --> 00:25:07,705
[Ted] Salsa what?
603
00:25:07,707 --> 00:25:10,140
Cacahuete! It's one of
my favorite words.
604
00:25:10,209 --> 00:25:11,208
-What is--
-It's peanut.
605
00:25:11,210 --> 00:25:13,410
-Oh, it's peanut?
-Cacahuete means peanut.
606
00:25:13,412 --> 00:25:15,412
-It's a peanut salsa.
-Yes, it's a peanut salsa.
607
00:25:15,414 --> 00:25:17,314
He specifically used
peanut butter,
608
00:25:17,316 --> 00:25:19,116
which is obviously
the easy way out.
609
00:25:19,118 --> 00:25:22,520
The salsa is sublime.
610
00:25:22,522 --> 00:25:23,721
It is so delicious.
611
00:25:23,723 --> 00:25:25,489
It plays against the chile
612
00:25:25,491 --> 00:25:28,959
in a way that is very nutty
and rich.
613
00:25:28,961 --> 00:25:31,061
I mean, I really would
eat that salsa every day
614
00:25:31,063 --> 00:25:32,129
and twice on Sundays.
615
00:25:32,131 --> 00:25:32,963
Really good.
616
00:25:34,600 --> 00:25:35,799
Thank you, Chef Oscar.
617
00:25:35,801 --> 00:25:37,401
Next up, Chef Christina.
618
00:25:37,403 --> 00:25:38,936
Chefs, today I made for you
619
00:25:38,938 --> 00:25:40,304
a seared flank steak taco
620
00:25:40,306 --> 00:25:44,408
marinated in ginger,
soy sauce, rice vinegar...
621
00:25:48,748 --> 00:25:51,749
[Claudia] I love this idea
of the tortilla on the side
622
00:25:51,850 --> 00:25:53,617
because it is very familial.
623
00:25:53,619 --> 00:25:55,619
It's the Mexican version
of breaking bread, right?
624
00:25:55,621 --> 00:25:57,521
-Right, exactly.
-Sharing tortillas,
so thank you for that.
625
00:25:58,824 --> 00:26:00,024
[Tiffani] The colors
are so vibrant
626
00:26:00,026 --> 00:26:01,792
and present so nicely.
627
00:26:01,794 --> 00:26:05,763
The zucchini, the tomatoes,
the herbs just look like a
really nicely composed plate.
628
00:26:05,864 --> 00:26:07,164
But everything is really raw.
629
00:26:08,734 --> 00:26:11,402
The flank steak is rare,
but it's raw.
630
00:26:11,404 --> 00:26:12,803
The zucchini is crunchy,
631
00:26:12,805 --> 00:26:15,406
but I think it needs
some smoke, some char.
632
00:26:15,408 --> 00:26:18,409
I echo a lot
of what Tiffani said.
633
00:26:18,411 --> 00:26:20,945
I really appreciate
the freshness here,
634
00:26:21,046 --> 00:26:23,414
but I think what was missing
was more seasoning.
635
00:26:24,317 --> 00:26:25,816
I'm smiling and it's for
a good reason.
636
00:26:25,818 --> 00:26:29,320
This is literally
what it's like
to eat at my mom's house.
637
00:26:29,322 --> 00:26:32,122
Because we're trying
to stay a little more healthy
on the Mexican side,
638
00:26:32,124 --> 00:26:33,724
then we, like, grow zucchini.
639
00:26:33,726 --> 00:26:36,126
You bring to the forefront
the more traditional
640
00:26:36,128 --> 00:26:39,363
and yet the more
"elevated" Mexican,
so thank you for that.
641
00:26:40,766 --> 00:26:42,032
Thank you, Chef Christina.
642
00:26:42,134 --> 00:26:43,300
Finally, Chef Josh.
643
00:26:43,302 --> 00:26:45,302
All right, so what I have
for you guys here
644
00:26:45,304 --> 00:26:47,671
is a little carne asada
with a salsa borracha,
645
00:26:47,673 --> 00:26:49,106
some pickled zucchini,
646
00:26:49,108 --> 00:26:51,208
and then a little side sala
647
00:26:51,210 --> 00:26:54,612
of some raw zucchini,
corn and radish.
648
00:26:56,115 --> 00:26:57,448
[Ted] 10,000 dollars?
649
00:26:57,450 --> 00:27:00,551
I'm currently trying
to open up my own
little taco truck.
650
00:27:00,620 --> 00:27:02,453
There must be a lot
of taco trucks in Austin.
651
00:27:02,554 --> 00:27:04,021
[Claudia]
There's no such thing
as too many tacos.
652
00:27:04,023 --> 00:27:05,388
-No.
-You heard.
653
00:27:05,390 --> 00:27:07,558
Trust me.
It's "tacos befor e vatos,"
all the time.
654
00:27:07,660 --> 00:27:08,525
Before what?
655
00:27:08,527 --> 00:27:10,060
Tacos before vatos.
656
00:27:10,162 --> 00:27:11,562
It means "tacos before dudes."
657
00:27:12,298 --> 00:27:14,031
-You know.
-[all laughing]
658
00:27:14,033 --> 00:27:16,100
It's the Mexican version
of "fries before guys".
659
00:27:16,102 --> 00:27:18,502
-Yes!
-[all laugh]
660
00:27:18,504 --> 00:27:21,805
I love the fact that there's
this very creamy dressing
661
00:27:21,807 --> 00:27:23,907
but there's still
some acidity there.
662
00:27:23,909 --> 00:27:25,643
The fact that
you pickled your zucchini
663
00:27:25,711 --> 00:27:26,810
to put it on top of your tac
664
00:27:26,812 --> 00:27:30,047
also something
I'm a very big fan of.
665
00:27:30,116 --> 00:27:32,816
I'm happy that I can taste
the soy in your marinade.
666
00:27:32,818 --> 00:27:35,352
Where you kinda
lost me a little bit
is in your salsa borracha.
667
00:27:35,421 --> 00:27:38,822
I feel like it came through
as very sweet,
668
00:27:38,824 --> 00:27:41,091
but I'm glad that
I can hold it like a taco,
669
00:27:41,093 --> 00:27:43,827
that it closes like a taco,
that I can put my mouth
around it without being crazy.
670
00:27:43,829 --> 00:27:44,995
Awesome.
671
00:27:44,997 --> 00:27:46,630
[Amanda] This plate
was very colorful
672
00:27:46,632 --> 00:27:49,933
and thank you for giving me
some serious flank steak here.
673
00:27:49,935 --> 00:27:52,036
It's good, it's delicious,
well cooked.
674
00:27:52,038 --> 00:27:55,305
The zucchini
and the corn salad,
not so much.
675
00:27:55,307 --> 00:27:58,509
A little more love
on the zucchini in that salad
676
00:27:58,511 --> 00:28:00,911
would have made it
come together better
with the corn.
677
00:28:00,913 --> 00:28:05,215
I think the taco itself,
there's, like, something
that it's missing.
678
00:28:05,217 --> 00:28:07,951
And then I ate the corn
with the taco,
679
00:28:08,020 --> 00:28:09,053
and it sung.
680
00:28:09,055 --> 00:28:10,721
It was just, like,
"Okay, this is it."
681
00:28:10,723 --> 00:28:11,755
Okay, thank you.
682
00:28:15,061 --> 00:28:16,427
[Christina]
I think this last round
683
00:28:16,429 --> 00:28:18,228
went not as well
as the first round.
684
00:28:18,230 --> 00:28:22,032
I had a lot going on
in my head of things
I wanted to put together,
685
00:28:22,134 --> 00:28:24,101
but the time went by
really quickly.
686
00:28:36,315 --> 00:28:38,816
Whose dish is on
the Chopping Block?
687
00:28:50,830 --> 00:28:52,529
[sighing] Chef Oscar,
you've been chopped.
688
00:28:52,531 --> 00:28:53,530
Judges.
689
00:28:53,532 --> 00:28:55,599
Chef Oscar,
we collectively felt
690
00:28:55,601 --> 00:28:58,202
like this was
such a great idea.
691
00:28:58,204 --> 00:29:01,538
Chiles rellenos
inside of a taco,
great entree idea.
692
00:29:01,640 --> 00:29:04,141
We just felt like
there wasn't enough
of that flank steak
693
00:29:04,209 --> 00:29:06,844
or that zucchini inside
as a filling.
694
00:29:06,912 --> 00:29:08,479
And so, we had to chop you.
695
00:29:08,481 --> 00:29:10,547
-Thank you.
-Guys, thank you.
696
00:29:10,616 --> 00:29:12,049
-[Ted] Good luck to you, Chef.
-Thank you.
697
00:29:12,118 --> 00:29:14,818
-Guys, good luck.
-Thank you.
698
00:29:14,820 --> 00:29:16,620
[Oscar] I kinda dropped
the ball on that one, huh?
699
00:29:17,423 --> 00:29:18,522
To Josh and Christina,
700
00:29:18,524 --> 00:29:20,057
you guys are
really talented chefs,
701
00:29:20,059 --> 00:29:21,425
real happy for you guys.
702
00:29:21,961 --> 00:29:22,960
Good luck.
703
00:29:30,102 --> 00:29:32,703
Chef Christina, Josh,
check these out.
704
00:29:37,276 --> 00:29:38,208
Open your baskets!
705
00:29:39,612 --> 00:29:41,111
[both laugh]
706
00:29:41,547 --> 00:29:42,713
Oh, my gosh.
707
00:29:42,715 --> 00:29:45,315
All right, okay.
708
00:29:45,317 --> 00:29:47,518
-Some sort of
ice cream sandwich.
-Oh, God.
709
00:29:47,520 --> 00:29:49,920
[Ted] And we see horchata
ice cream sandwiches!
710
00:29:51,957 --> 00:29:53,724
Cobanero peppers.
711
00:29:53,726 --> 00:29:55,125
[Josh] A little peppers...
712
00:29:55,127 --> 00:29:57,161
I'm not even sure
what that is. [laughs]
713
00:29:57,229 --> 00:29:59,530
All right, and... black beans.
714
00:29:59,532 --> 00:30:00,564
Black beans?
715
00:30:01,700 --> 00:30:03,233
No idea what that is.
716
00:30:03,335 --> 00:30:05,402
[Ted] And Mexican chocolate.
717
00:30:05,404 --> 00:30:07,004
It's sweet and delicious.
718
00:30:07,006 --> 00:30:09,206
That's probably a no-brainer
on that one.
719
00:30:09,708 --> 00:30:11,041
[sighs] Yay.
720
00:30:12,411 --> 00:30:13,577
[Ted] 30 minutes.
721
00:30:13,579 --> 00:30:15,512
Exciting basket, I think.
What do you think?
722
00:30:15,514 --> 00:30:17,614
Oh. No time to answer.
Clock starts now.
723
00:30:17,616 --> 00:30:19,316
-[judges cheering]
-All right, here we go!
724
00:30:19,318 --> 00:30:20,317
Come on, guys!
725
00:30:20,319 --> 00:30:23,453
-Sweet tacos!
-Sweet taco time!
726
00:30:25,124 --> 00:30:26,557
[Amanda] This is the taco
dessert round.
727
00:30:26,658 --> 00:30:28,759
We're expecting a sweet taco!
728
00:30:28,828 --> 00:30:30,294
Yeah.
729
00:30:30,296 --> 00:30:33,430
And we're expecting
home-made tortilla.
From Josh.
730
00:30:33,432 --> 00:30:34,798
[Gloria] He'll be living
up to his hat.
731
00:30:34,800 --> 00:30:36,400
-[Amanda] Senor Tortilla.
-[all laugh]
732
00:30:36,402 --> 00:30:38,936
He's been representing
all day on his hat.
733
00:30:38,938 --> 00:30:40,938
-He's here now. Yes.
-Just make them!
734
00:30:42,041 --> 00:30:44,608
[Josh] Christina has
absolutely killed it.
735
00:30:44,610 --> 00:30:47,611
If I don't come
into this last round
with my A-game,
736
00:30:47,613 --> 00:30:50,113
I'm gonna be going home today
without the 10K.
737
00:30:52,151 --> 00:30:54,952
I'm making a spiced
Mexican chocolate
738
00:30:54,954 --> 00:30:56,653
and black bean puree
739
00:30:56,722 --> 00:30:59,656
with plantains
and corn tortillas.
740
00:30:59,758 --> 00:31:02,759
I'm making a tortilla
this round, no matter what.
741
00:31:02,828 --> 00:31:06,797
I put the horchata cookies
and the masa harina
in the food processor.
742
00:31:06,799 --> 00:31:08,632
That masa harina
is very traditional
743
00:31:08,734 --> 00:31:10,200
when making corn tortillas.
744
00:31:10,202 --> 00:31:11,602
And I add water.
745
00:31:11,604 --> 00:31:13,403
Josh is finally
making tortillas!
746
00:31:13,405 --> 00:31:14,638
Josh, are you
making tortillas?
747
00:31:14,740 --> 00:31:16,506
-I am making tortillas.
-[all cheer]
748
00:31:16,508 --> 00:31:17,941
[all laughing]
749
00:31:19,311 --> 00:31:21,111
I wore the hat,
gotta do it at some point.
750
00:31:22,314 --> 00:31:24,147
[Christina] I've eaten
at Josh's restaurant in Aust
751
00:31:24,216 --> 00:31:26,316
and I know he can make
a good taco.
752
00:31:26,318 --> 00:31:28,318
I feel like the pressure
is definitely on.
753
00:31:28,320 --> 00:31:30,821
I mean, it has been
on all day [laughs].
754
00:31:30,823 --> 00:31:32,089
Back home
at my own restaurant,
755
00:31:32,157 --> 00:31:33,423
I make fresh tortillas
every day,
756
00:31:33,425 --> 00:31:35,692
so I wanna show
the judges what I can do.
757
00:31:35,694 --> 00:31:37,661
-Could I have
some of that masa?
-Go for it.
758
00:31:37,730 --> 00:31:40,664
[in sing-song voice]
And she's asking Josh
for masa!
759
00:31:40,766 --> 00:31:42,032
[all exclaiming]
760
00:31:42,034 --> 00:31:44,201
She wants to make tortillas.
761
00:31:44,203 --> 00:31:45,702
Mine are gonna be better,
so it's okay.
762
00:31:47,706 --> 00:31:50,140
[Christina] I'm making
a cinnamon sugar tortilla,
763
00:31:50,242 --> 00:31:53,043
a black bean-chocolate sauc
764
00:31:53,045 --> 00:31:54,511
and an almond crumble.
765
00:31:55,714 --> 00:31:59,116
I taste the Mexican chocolat
and it's very sweet,
766
00:31:59,118 --> 00:32:01,118
with a little hint
of cinnamon and spice.
767
00:32:01,120 --> 00:32:03,320
Everything's so sweet.
768
00:32:03,322 --> 00:32:06,323
It's Mexican chocolate,
the consistency of it
is a little grittier...
769
00:32:06,325 --> 00:32:08,058
-It's coarse.
-It's coarse.
770
00:32:08,060 --> 00:32:12,462
I mean, this chocolate
is meant to be made
into hot chocolate.
771
00:32:12,531 --> 00:32:16,033
It's not used as a chocolate
to melt down
and cover strawberries
772
00:32:16,035 --> 00:32:17,534
or make truffles with.
773
00:32:18,737 --> 00:32:20,504
[Christina] I add
the Mexican chocolate
into the pot
774
00:32:20,506 --> 00:32:23,040
and start melting that down
with the black beans,
775
00:32:23,042 --> 00:32:27,411
cobanero peppers
and the ice cream base
from the horchata sandwich.
776
00:32:27,413 --> 00:32:29,012
Since I'm using
all four ingredients
777
00:32:29,014 --> 00:32:31,648
in this one sauce,
I need to make sure
it's perfect.
778
00:32:31,750 --> 00:32:34,151
[Claudia] Horchata
is this Mexican drink
779
00:32:34,252 --> 00:32:36,219
that's made out of rice
and cinnamon
780
00:32:36,221 --> 00:32:40,357
and it's just the most
delicious, milky rice...
781
00:32:40,426 --> 00:32:41,691
And so refreshing!
782
00:32:41,693 --> 00:32:43,827
So good. It's refreshing,
it works nicely against heat.
783
00:32:43,829 --> 00:32:44,761
[Claudia] Yes.
784
00:32:44,829 --> 00:32:47,631
Cobanero pepper,
it's dried, it's warm,
785
00:32:47,633 --> 00:32:48,932
but it's not overly spicy.
786
00:32:49,001 --> 00:32:51,401
Yeah, it's more
along the lines
of a cayenne.
787
00:32:51,403 --> 00:32:52,936
A little bit spicier
than a serrano,
788
00:32:52,938 --> 00:32:54,905
a little bit less spicy
than a cayenne.
789
00:32:56,408 --> 00:32:58,842
[Ted] All right, chefs,
you've got less than
15 minutes to go here!
790
00:32:58,944 --> 00:33:00,310
-Heard!
-[Josh] 15 minutes, heard.
791
00:33:01,914 --> 00:33:03,447
[Claudia] Chef Josh,
what are you making?
792
00:33:04,216 --> 00:33:05,315
It's definitely not mole.
793
00:33:05,317 --> 00:33:06,917
I'm not gonna fall
into that trap again.
794
00:33:06,919 --> 00:33:08,251
[all laughing]
795
00:33:08,320 --> 00:33:12,122
But some chocolate,
some chiles, blitzing them in,
796
00:33:12,124 --> 00:33:15,425
and then I'm gonna get
a little bit of some
caramelized platanos.
797
00:33:18,831 --> 00:33:20,263
[Ted] Chefs, you got
less than 10 minutes.
798
00:33:20,332 --> 00:33:22,132
-[Christina] Heard.
-[Josh] Less than 10, heard.
799
00:33:25,137 --> 00:33:27,037
Josh and Christina are both
chefs from Austin,
800
00:33:27,139 --> 00:33:30,407
so not only are they
from a city that knows tacos,
801
00:33:30,409 --> 00:33:32,042
they know each other
by reputation.
802
00:33:34,413 --> 00:33:35,746
Josh is starting
to make the tortillas.
803
00:33:35,814 --> 00:33:37,146
This is the moment.
804
00:33:37,216 --> 00:33:39,616
[Ted] Has he got
his masa dough
to the right consistency
805
00:33:39,618 --> 00:33:42,386
where he can make
the tortillas nice
and really thin?
806
00:33:42,388 --> 00:33:45,422
They are both currently
making tortillas.
807
00:33:47,359 --> 00:33:49,726
[Josh] I soft made
all these tortillas
808
00:33:49,728 --> 00:33:52,062
and I put these cookies
in here,
809
00:33:52,064 --> 00:33:54,431
but then it might
not cook through as well
810
00:33:54,433 --> 00:33:55,499
because of those cookies.
811
00:33:55,501 --> 00:33:57,100
If these tortillas go wrong,
812
00:33:57,102 --> 00:34:00,203
I have not considered
a back-up plan.
813
00:34:01,106 --> 00:34:02,939
Why did I make tortillas?
814
00:34:09,114 --> 00:34:10,347
We're at six minutes.
815
00:34:10,449 --> 00:34:11,748
Six minutes.
816
00:34:11,817 --> 00:34:14,451
[Josh] At this point,
soft-make all these tortillas.
817
00:34:14,486 --> 00:34:16,953
Both Christina and Josh
have their tortillas,
they're pressing them,
818
00:34:17,022 --> 00:34:20,457
and they're getting them
on their comals,
their flattened pan,
819
00:34:20,526 --> 00:34:22,192
[Ted] Less than five minutes
on that clock, chefs!
820
00:34:22,194 --> 00:34:23,927
[both] Heard.
821
00:34:23,929 --> 00:34:26,463
Tiffani, now is your time
to make a joke about
how they're pressed for time.
822
00:34:26,498 --> 00:34:27,964
[Claudia laughs]
823
00:34:27,966 --> 00:34:30,500
I feel like I'm gonna
get fired if I have
any more stupid puns.
824
00:34:30,502 --> 00:34:32,102
[Ted and Claudia laughing]
825
00:34:33,705 --> 00:34:37,107
[Josh] I'm giving
some serious char
on these tortillas right now
826
00:34:37,109 --> 00:34:38,809
Mine are a little puffy,
that's good, yay!
827
00:34:38,811 --> 00:34:40,376
-Mine are not puffy.
-[Christina laughs]
828
00:34:41,814 --> 00:34:45,215
I sprinkle my tortillas
with a mixture of cinnamon
and sugar.
829
00:34:45,217 --> 00:34:47,217
and they start to caramelize
830
00:34:47,219 --> 00:34:49,519
-[Ted] Two-minute
warning, chefs!
-Heard.
831
00:34:51,523 --> 00:34:53,657
[Josh] Some nuts would
be nice on here,
832
00:34:53,725 --> 00:34:58,328
so I've tossed walnuts
and a little bit of sugar
and some cinnamon
833
00:34:58,330 --> 00:35:00,263
and get them toasted.
834
00:35:02,034 --> 00:35:04,801
[Christina] For the crumble
I'm using the cookies
from the ice-cream sandwich
835
00:35:04,803 --> 00:35:07,003
toasted almonds, and pepitas
836
00:35:07,005 --> 00:35:10,440
Almonds and pepitas
are really prevalent
in Mexican cuisine.
837
00:35:10,542 --> 00:35:12,709
I believe the flavors will
work well with the cookies.
838
00:35:12,711 --> 00:35:15,212
-[Ted] One minute, chefs!
-[Claudia exclaims]
839
00:35:15,214 --> 00:35:17,114
[Christina] I feel like
my dessert is
missing something,
840
00:35:17,116 --> 00:35:19,349
but I look up at the clock
and I literally have...
841
00:35:19,451 --> 00:35:20,617
[Ted] 30 seconds, chefs!
842
00:35:20,619 --> 00:35:21,618
Behind!
843
00:35:21,620 --> 00:35:24,254
I want tartness
or some fruitiness,
844
00:35:24,289 --> 00:35:26,423
so I grab
the raspberry preserves.
845
00:35:26,425 --> 00:35:27,858
-[Amanda] Come on, guys.
-[Claudia] Come on!
846
00:35:27,926 --> 00:35:29,726
You've gotta stop,
you got 10 seconds left!
847
00:35:29,728 --> 00:35:31,862
-[Ted] 10 seconds
of the final round here!
-Sweet taco time!
848
00:35:31,930 --> 00:35:33,630
-[Ted] Ten, nine...
-[Tiffani] Time to speed up.
849
00:35:33,632 --> 00:35:35,298
-Let's go.
-[Ted] Eight, seven...
850
00:35:35,300 --> 00:35:36,933
-Here it is, all right, c'mon!
-[Ted] Six...
851
00:35:36,935 --> 00:35:38,335
-Five, four...
-[whoops]
852
00:35:38,436 --> 00:35:41,037
-[Claudia] Clean those plates!
-Three, two...
853
00:35:41,473 --> 00:35:42,939
One... time's up!
854
00:35:42,941 --> 00:35:44,441
-[all cheer and clap]
-All right!
855
00:35:48,046 --> 00:35:50,547
[Christina] I really feel
like my dish needs
another component,
856
00:35:50,616 --> 00:35:53,016
but I'm really happy
with how the sauce turned ou
857
00:35:53,018 --> 00:35:54,618
so I'm hoping that that
will give me a good chance.
858
00:35:56,421 --> 00:35:58,522
[Josh] I think Christina
is a great chef,
859
00:35:58,524 --> 00:36:01,224
and I'm super happy
that I got to have
860
00:36:01,226 --> 00:36:04,961
a little heavyweight fight
for Austin, Texas.
861
00:36:06,031 --> 00:36:07,364
Either way, Austin wins today.
862
00:36:14,706 --> 00:36:16,139
[Ted] Chef Christina,
Chef Josh.
863
00:36:16,208 --> 00:36:18,008
In the taco showdown
dessert basket
864
00:36:18,010 --> 00:36:20,610
you got horchata
ice cream sandwiches,
865
00:36:20,612 --> 00:36:22,712
cobanero peppers, black bean
866
00:36:22,714 --> 00:36:24,414
and Mexican chocolate.
867
00:36:24,416 --> 00:36:25,949
Chef Josh, what do we have?
868
00:36:25,951 --> 00:36:29,152
So what I have here
for dessert is
869
00:36:29,254 --> 00:36:31,421
a caramelized plantain
870
00:36:31,423 --> 00:36:35,825
and spiced Mexican chocolat
and black bean puree
871
00:36:35,827 --> 00:36:41,031
on a tortilla made
with the cookies
from the ice-cream sandwiches.
872
00:36:41,033 --> 00:36:43,934
Well, we're very excited
that you made tortillas,
873
00:36:43,936 --> 00:36:45,936
and I think you got
some good flavor
into them.
874
00:36:45,938 --> 00:36:49,239
In the rest of the taco,
you have plantains
that are not ripe.
875
00:36:50,309 --> 00:36:51,708
They're really dry.
876
00:36:51,710 --> 00:36:54,110
You need some fat,
you need some creaminess.
877
00:36:54,846 --> 00:36:56,012
I agree with Amanda.
878
00:36:57,349 --> 00:36:59,416
It starts with the tortilla
and then everything else
879
00:36:59,418 --> 00:37:01,318
just screams
"horchata ice-cream,"
880
00:37:01,320 --> 00:37:03,320
it was right there.
881
00:37:03,322 --> 00:37:07,090
I love the walnuts,
the candied walnuts
are so delicious.
882
00:37:07,092 --> 00:37:08,625
I'm so glad that
you were like,
883
00:37:08,627 --> 00:37:10,260
"Tortillas on my head,
tortillas on my plate."
884
00:37:10,362 --> 00:37:11,595
[Josh and Claudia laugh]
885
00:37:13,031 --> 00:37:14,130
I had to.
886
00:37:14,132 --> 00:37:15,765
And you executed it perfectly,
887
00:37:15,834 --> 00:37:21,004
creating kind of
this almost bunuelo
kinda flavor, it's phenomenal.
888
00:37:21,006 --> 00:37:24,441
I just wish you had a maduro
instead of a green plantain,
889
00:37:24,542 --> 00:37:27,410
because right now it really is
starch on starch on starch.
890
00:37:27,412 --> 00:37:31,448
That last kind of, you know,
like, little dab of, like,
that kind of preserve
891
00:37:31,516 --> 00:37:34,818
really helped you out
because it brightened
the dish a little bit.
892
00:37:35,954 --> 00:37:37,020
Thank you, Chef Josh.
893
00:37:37,022 --> 00:37:38,822
Finally, Chef Christina.
894
00:37:38,824 --> 00:37:42,459
I made a spicy chocolate sauce
895
00:37:42,560 --> 00:37:44,628
with an almond crumble
896
00:37:44,630 --> 00:37:48,531
and a cinnamon-sugar
masa tortilla.
897
00:37:52,838 --> 00:37:55,205
[Amanda] The plate
looks so beautiful.
898
00:37:55,207 --> 00:37:57,140
The chocolate sauce
is delicious.
899
00:37:57,242 --> 00:37:59,309
It's got really nice heat,
I like it.
900
00:37:59,311 --> 00:38:01,544
But man, this is dry.
901
00:38:01,646 --> 00:38:03,446
You guys are on a dairy strike
or something.
902
00:38:03,515 --> 00:38:04,714
-Um...
-Yeah.
903
00:38:04,716 --> 00:38:06,816
I mean, just a dollop
of crema...
904
00:38:06,818 --> 00:38:08,385
Yeah.
905
00:38:08,387 --> 00:38:10,453
[Claudia]
I couldn't agree more, that's
where I'm really struggling
906
00:38:10,555 --> 00:38:12,789
with things on your plate
907
00:38:12,791 --> 00:38:15,325
is this kind of
chocolate sauce where
908
00:38:15,327 --> 00:38:19,062
you obviously included
some of that horchata
ice cream sandwich in
909
00:38:19,064 --> 00:38:20,797
and that cobanero pepper.
910
00:38:20,799 --> 00:38:22,832
Absolutely obsessed with that.
911
00:38:22,901 --> 00:38:25,802
I think you should
put that on your menu,
that sauce.
912
00:38:25,804 --> 00:38:28,605
The chocolate sauce
is just spectacular.
913
00:38:28,607 --> 00:38:32,909
You have these moments
that are just like, "Oh, damn.
This is really good."
914
00:38:32,911 --> 00:38:35,545
It just needs
to come together.
915
00:38:35,647 --> 00:38:39,449
[Ted] Okay. All three courses
will be taken
into consideration now.
916
00:38:39,551 --> 00:38:40,417
Thank you, chefs.
917
00:38:44,556 --> 00:38:45,655
[exhales through mouth]
918
00:38:46,258 --> 00:38:47,557
Well, that's over.
919
00:38:47,926 --> 00:38:49,025
[laughs]
920
00:38:49,027 --> 00:38:51,127
I was really glad
I grabbed that raspberry jam.
921
00:38:51,129 --> 00:38:54,431
I just wish I could have done,
like, something else.
922
00:38:54,433 --> 00:38:58,435
I mean, I honestly, like,
was kind of expecting
the critique they gave me.
923
00:38:58,503 --> 00:38:59,835
-Yes.
-So...
924
00:38:59,837 --> 00:39:02,305
I looked at it
and I knew that it would eat
kind of dry.
925
00:39:04,710 --> 00:39:06,609
-Very exciting taco day.
-Yeah.
926
00:39:06,611 --> 00:39:08,611
Did we get the tacos
we were looking for?
927
00:39:08,613 --> 00:39:10,347
Some tacos that
we were looking for.
928
00:39:10,449 --> 00:39:11,514
I would say...
929
00:39:11,516 --> 00:39:12,949
You know what I think
we got a lot of today?
930
00:39:12,951 --> 00:39:14,217
Fantastic sauces.
931
00:39:14,219 --> 00:39:15,985
We really did.
932
00:39:15,987 --> 00:39:18,488
That salsa cruda that Jo
made from the appetizer round,
spectacular.
933
00:39:18,490 --> 00:39:20,523
[Amanda] I think
his rock shrimp was
a little bit confused.
934
00:39:20,525 --> 00:39:22,726
He kinda sauteed them
with that tepache.
935
00:39:22,728 --> 00:39:26,062
And there was just not
the balance of flavors
that we really wanted.
936
00:39:26,131 --> 00:39:28,098
Christina's rock shrimp
was cooked really nicely.
937
00:39:28,100 --> 00:39:30,934
Beautifully fried,
I just wanted spice.
938
00:39:31,035 --> 00:39:34,404
[Amanda] And really,
the only thing that she
manipulated flavor-wise
939
00:39:34,406 --> 00:39:36,606
was the Fresno pepper sauce
940
00:39:36,608 --> 00:39:37,907
and the cabbage.
941
00:39:37,909 --> 00:39:39,843
Those two elements
were just brilliant.
942
00:39:39,911 --> 00:39:41,945
But then Christina came
to the second round
943
00:39:41,947 --> 00:39:44,047
and the salsa was
a little bit raw.
944
00:39:44,049 --> 00:39:45,849
[Amanda] Nothing really
came together.
945
00:39:45,917 --> 00:39:48,218
You had a flank steak
which was not seared,
946
00:39:48,220 --> 00:39:50,553
not charred,
and very, very rare.
947
00:39:50,655 --> 00:39:51,888
Mmm-hmm.
948
00:39:51,890 --> 00:39:54,557
That really did look
like the most
entree level worthy,
949
00:39:54,659 --> 00:39:58,361
but I agree, there was no
caramelization of anything.
950
00:39:58,430 --> 00:39:59,863
Then we get to Josh's tacos
951
00:39:59,931 --> 00:40:03,333
and that salsa borracha
was really really sweet...
952
00:40:03,402 --> 00:40:07,203
until I added the elote crem
on top of that,
953
00:40:07,205 --> 00:40:09,105
and then that taco
came together.
954
00:40:09,107 --> 00:40:12,609
[Amanda] Although he got luc
because his side
really didn't work.
955
00:40:12,611 --> 00:40:16,846
The large, raw coins
of zucchini really
threw it off.
956
00:40:16,948 --> 00:40:19,716
If one of them
had a taco truck
outside right now,
957
00:40:19,718 --> 00:40:21,451
which one would have the line?
958
00:40:26,958 --> 00:40:28,858
[Josh] I put myself
on that plate.
959
00:40:28,960 --> 00:40:30,126
I made tortillas.
960
00:40:30,128 --> 00:40:32,195
[laughing] That's what I said
I was gonna do,
961
00:40:32,197 --> 00:40:34,697
so I'm here to win Chopped
962
00:40:34,699 --> 00:40:36,332
and I think that's what I did.
963
00:40:38,703 --> 00:40:40,637
[Christina] I'm definitely
gonna be the Chopped champ
964
00:40:40,738 --> 00:40:43,039
I believe that I make
the best tacos in Austin
965
00:40:43,041 --> 00:40:44,841
and it would mean a lot to me
966
00:40:44,910 --> 00:40:46,643
to prove that
to everybody else.
967
00:40:48,814 --> 00:40:51,948
So, whose dish
is on the Chopping Block?
968
00:41:02,227 --> 00:41:04,160
Chef Christina,
you've been chopped.
969
00:41:04,229 --> 00:41:05,828
Judges?
970
00:41:05,830 --> 00:41:08,798
Chef Christina, it is so clear
that you know how to make
a beautiful sauce.
971
00:41:08,800 --> 00:41:10,934
We have these moments
of composition
972
00:41:11,035 --> 00:41:12,635
that are just mind-blowing.
973
00:41:12,737 --> 00:41:15,405
But in the entree round,
the flank steak
and the zucchini
974
00:41:15,407 --> 00:41:17,273
were these kind of
raw elements,
975
00:41:17,275 --> 00:41:21,077
and then we just got
this very, very dry dessert.
976
00:41:21,079 --> 00:41:22,512
So, we had to chop you.
977
00:41:23,448 --> 00:41:24,814
Thank you, it was
a pleasure to meet you.
978
00:41:24,816 --> 00:41:26,049
-Thank you.
-It was really a pleasure.
979
00:41:26,852 --> 00:41:27,951
Thank you.
980
00:41:28,019 --> 00:41:29,752
[voice breaking]
I'm a little disappointed.
981
00:41:29,854 --> 00:41:31,955
Definitely would have
wanted to win.
982
00:41:31,957 --> 00:41:34,157
But... didn't happen today.
983
00:41:36,828 --> 00:41:39,229
And that means,
Chef Josh Kagenski,
984
00:41:39,231 --> 00:41:40,730
you are the Chopped champi.
985
00:41:40,732 --> 00:41:44,033
10,000 dollars is yours
for your epic triumph.
986
00:41:44,135 --> 00:41:45,034
Way to go.
987
00:41:45,036 --> 00:41:46,703
[judges cheering]
988
00:41:48,507 --> 00:41:49,606
Whew.
989
00:41:49,608 --> 00:41:51,708
I feel so good that
I just won Chopped.
990
00:41:51,710 --> 00:41:53,710
I'm still in shock right now.
991
00:41:53,712 --> 00:41:57,313
I really honestly don't know
how to process this.