1 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. 4 00:00:06,240 --> 00:00:07,806 [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! 9 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. 12 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 00:00:24,224 --> 00:00:26,058 -[Ted counting down] -Come on, guys! 15 00:00:26,160 --> 00:00:27,860 [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... 17 00:00:32,700 --> 00:00:35,234 I eat them all day, so... 18 00:00:35,335 --> 00:00:38,504 I'm the executive sous chef at Comedor in Austin, Texas 19 00:00:38,506 --> 00:00:41,040 At the restaurant I cook modern Mexican cuisine, 20 00:00:41,042 --> 00:00:42,708 When I'm composing a taco, 21 00:00:42,710 --> 00:00:44,710 everything comes together in a symphony. 22 00:00:44,712 --> 00:00:46,912 Different colors, different textures, 23 00:00:46,914 --> 00:00:49,048 different components to make it pop. 24 00:00:49,950 --> 00:00:51,950 [Josh] I find myself in Austin, Texas 25 00:00:51,952 --> 00:00:54,219 to rediscover my Mexican roots. 26 00:00:54,221 --> 00:00:56,755 I just love tacos, they're so beautiful, 27 00:00:56,824 --> 00:00:59,224 they have so many different flavors, textures. 28 00:00:59,226 --> 00:01:01,293 The perfect taco has everything. 29 00:01:01,295 --> 00:01:03,562 It should have some heat, it should have some fat, 30 00:01:03,664 --> 00:01:05,097 a little bit of crunch, 31 00:01:05,099 --> 00:01:06,264 a little bit of everything. 32 00:01:07,101 --> 00:01:10,035 I feel like these last 10 years of cooking 33 00:01:10,104 --> 00:01:11,703 has brought me to this poin 34 00:01:11,705 --> 00:01:14,440 and that I'm ready to show everybody who I am. 35 00:01:16,444 --> 00:01:18,944 [Alex] I never really had a taco until I moved to Texas. 36 00:01:19,947 --> 00:01:22,047 In Italy there was zero taco 37 00:01:22,116 --> 00:01:25,317 I mean, not even a shadow of one. 38 00:01:28,022 --> 00:01:30,422 I developed a strong passion for the taco 39 00:01:30,424 --> 00:01:32,458 just because it was just the perfect vibe. 40 00:01:33,928 --> 00:01:35,828 I tend to cook modern Japane 41 00:01:35,830 --> 00:01:39,398 and so it gives me that litt bit of a twist of flavors 42 00:01:39,400 --> 00:01:40,933 that elevates the taco. 43 00:01:42,303 --> 00:01:44,703 I'm pretty humble, but I did not come here to lose. 44 00:01:44,705 --> 00:01:46,238 [chuckles] 45 00:01:47,341 --> 00:01:50,008 [Oscar] So, my tacos are the best tacos in the United States, 46 00:01:50,010 --> 00:01:51,009 I'm not gonna lie. 47 00:01:51,612 --> 00:01:52,644 [humming] 48 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. 51 00:02:02,923 --> 00:02:05,557 I'm good under fire, I'm good under the heat, 52 00:02:05,626 --> 00:02:07,326 I want it, I wanna win. 53 00:02:07,328 --> 00:02:08,427 There's no competition here 54 00:02:10,498 --> 00:02:11,330 There we go. 55 00:02:14,301 --> 00:02:15,801 -Here it is. -Here's the basket. 56 00:02:15,803 --> 00:02:17,035 Dreaded basket. 57 00:02:17,104 --> 00:02:19,138 -Hi, chefs! -[all] Hey, Ted! 58 00:02:19,240 --> 00:02:20,839 I have some news that should make you smile. 59 00:02:20,941 --> 00:02:22,407 That's really just a word... 60 00:02:23,043 --> 00:02:24,443 -Tacos! -Yes, all right. 61 00:02:24,545 --> 00:02:26,011 -Real nice. -Say it with me. 62 00:02:26,013 --> 00:02:28,213 [all together] Tacos! 63 00:02:28,215 --> 00:02:30,616 We want you to make a taco fiesta 64 00:02:30,618 --> 00:02:33,118 for the judges in every round. 65 00:02:33,120 --> 00:02:37,222 If your dish doesn't cut it, you will be chopped. 66 00:02:37,224 --> 00:02:39,358 -I don't think so. -No, don't wanna do that. 67 00:02:39,426 --> 00:02:41,059 All right, first basket awaits! 68 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. 70 00:02:47,835 --> 00:02:49,334 Are you kidding? 71 00:02:49,403 --> 00:02:50,936 -[laughs] -[Christina] Oh, jeez. 72 00:02:51,539 --> 00:02:53,438 I don't know what that is. 73 00:02:53,440 --> 00:02:58,210 [Ted] And you will be makin taco appetizers with super-h carne asada fries. 74 00:03:00,114 --> 00:03:02,114 [Josh] I know I'm from Texas but this is even new for me 75 00:03:02,116 --> 00:03:04,416 -[Ted] Rock shrimp... -Perfect. 76 00:03:05,653 --> 00:03:07,052 [Ted] Red cabbage... 77 00:03:07,054 --> 00:03:08,420 Cabbage looks great. 78 00:03:08,422 --> 00:03:09,655 All right, cabbage. 79 00:03:10,724 --> 00:03:11,723 Love that. 80 00:03:12,193 --> 00:03:14,226 [Ted] And tepache. 81 00:03:14,228 --> 00:03:16,361 I love tepache, it's so tasty. 82 00:03:16,430 --> 00:03:19,231 Tepache is a fermented pineapple drink. 83 00:03:20,801 --> 00:03:23,101 -Doesn't look too bad. -Yeah, it's not too bad. 84 00:03:23,103 --> 00:03:24,303 A lot of things I could work with. 85 00:03:25,539 --> 00:03:26,705 [Ted] Twenty minutes. 86 00:03:28,642 --> 00:03:29,942 Clock starts now. 87 00:03:30,945 --> 00:03:32,844 All right, guys, let's start this! 88 00:03:32,913 --> 00:03:34,213 -Tacos! -Taco time! 89 00:03:34,215 --> 00:03:35,647 [in sing-song voice] Taco time! 90 00:03:37,952 --> 00:03:39,952 [Ted] Amanda, Tiffani, you are joined on the judges panel 91 00:03:39,954 --> 00:03:41,954 by Claudia Sandoval! 92 00:03:41,956 --> 00:03:44,122 -Here to bring some trouble. -Yes. Always. 93 00:03:44,124 --> 00:03:45,824 -On taco day! -It is taco day here. 94 00:03:45,826 --> 00:03:47,359 I'm so excited. 95 00:03:47,361 --> 00:03:52,331 [Ted] Judges, Americans eat more than 4.5 billion tacos a year. 96 00:03:52,333 --> 00:03:54,900 How many of those are you responsible for? 97 00:03:54,902 --> 00:03:55,901 One billion, yeah. 98 00:03:55,903 --> 00:03:57,436 [all laughing] 99 00:03:57,504 --> 00:03:58,436 A couple bill. 100 00:03:58,438 --> 00:04:00,505 The one billion tacos that I've eaten, 101 00:04:00,507 --> 00:04:02,140 they've all been eaten after midnight. 102 00:04:02,242 --> 00:04:03,308 [all laughing] 103 00:04:04,511 --> 00:04:06,745 [Ted] Can we talk about why we love tacos so much? 104 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. 106 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 108 00:04:15,555 --> 00:04:16,822 of these ingredients are. 109 00:04:16,824 --> 00:04:19,458 A good taco has to have some type of protein, 110 00:04:19,559 --> 00:04:21,693 a salsa, and that salsa is so important. 111 00:04:21,695 --> 00:04:23,128 It brings through some vibrance, 112 00:04:23,130 --> 00:04:24,863 it brings through a little spice. 113 00:04:24,932 --> 00:04:26,365 Do you need some of these tortillas over here? 114 00:04:26,433 --> 00:04:28,133 -I do, actually. -Share those. 115 00:04:28,235 --> 00:04:29,434 Thank you. 116 00:04:29,470 --> 00:04:31,303 [Oscar] Tacos to me are the perfect food 117 00:04:31,305 --> 00:04:34,306 because you could just grab it, two to three bites, 118 00:04:34,308 --> 00:04:35,641 and it's good to go. 119 00:04:36,310 --> 00:04:37,943 -Chef Oscar! -Yes, ma'am? 120 00:04:37,945 --> 00:04:40,112 Wanna taco 'bout it? What's going on over there? 121 00:04:40,114 --> 00:04:41,313 [laughing] 122 00:04:41,315 --> 00:04:44,349 So, I'm gonna make beer-battered shrimp 123 00:04:45,319 --> 00:04:46,151 with a little salsa verde. 124 00:04:46,620 --> 00:04:47,653 Ooh! 125 00:04:47,754 --> 00:04:48,820 [Oscar] For my batter, 126 00:04:48,822 --> 00:04:50,956 I'm seasoning it with cayenne and garlic powder. 127 00:04:51,058 --> 00:04:52,724 I don't know about this tepache... 128 00:04:52,726 --> 00:04:54,493 [Oscar] I just threw it in the batter. 129 00:04:54,495 --> 00:04:55,761 Oh, yeah, that's not a bad idea. 130 00:04:55,862 --> 00:04:57,529 Just a little batter over here. 131 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... 136 00:05:09,710 --> 00:05:13,612 [Christina] I think I might just incorporate the tepach into a salsa. 137 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 139 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? 141 00:05:22,456 --> 00:05:24,056 [Christina] Oh, some cabbage... 142 00:05:24,157 --> 00:05:26,058 -Nice, nice. -Fresnos... 143 00:05:26,159 --> 00:05:29,728 Two years ago, I started exploring Mexican cooking and techniques. 144 00:05:29,730 --> 00:05:33,332 I wanted to get more in touch with my Mexican heritage side. 145 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. 151 00:05:50,217 --> 00:05:52,517 [Alex] Tacos are something that I love to eat. 152 00:05:52,519 --> 00:05:56,221 I love them for breakfast, lunch, dinner, I could eat tacos all day. 153 00:05:57,324 --> 00:06:01,126 My game plan is to make a fried shrimp taco. 154 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, 157 00:06:09,536 --> 00:06:12,504 and so I decided to go a different route. 158 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] 162 00:06:21,715 --> 00:06:26,151 Alex's challenging us with our definition of what is a taco. 163 00:06:26,253 --> 00:06:28,787 [Amanda] When I think of a taco, I think of something that's hand-held, 164 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? 173 00:06:50,711 --> 00:06:52,644 -[Oscar] Good, good, good. -[Christina] Great, great. 174 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. 176 00:06:55,849 --> 00:06:57,949 Both me and Christina are from Austin, Texas, 177 00:06:58,018 --> 00:07:00,452 so I know her well, I know what she does. 178 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 180 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 182 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.