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1 00:00:02,080 00:00:03,880 MAEVE O'MEARA: Tonight on The Chefs' Line MAEVE O'MEARA: Tonight on The Chefs' Line
2 00:00:04,080 00:00:06,920 the station chef from Perth restaurant El Publico the station chef from Perth restaurant El Publico
3 00:00:07,120 00:00:09,600 is up against our three remaining home cooks, is up against our three remaining home cooks,
4 00:00:09,800 00:00:13,560 who think they've got what it takes to beat him at his own game. who think they've got what it takes to beat him at his own game.
5 00:00:13,760 00:00:14,640 The challenge, The challenge,
6 00:00:14,840 00:00:19,000 to showcase technique with the classic Mexican dish Aguachile. to showcase technique with the classic Mexican dish Aguachile.
7 00:00:19,200 00:00:21,160 WOMAN: I think it's important to show all Australia WOMAN: I think it's important to show all Australia
8 00:00:21,360 00:00:23,480 the way that the Mexicans cook. the way that the Mexicans cook.
9 00:00:23,680 00:00:26,640 The fish and I are not getting along. We are not friends. The fish and I are not getting along. We are not friends.
10 00:00:26,840 00:00:29,600 MAN: The scallops have to be spot-on. MAN: The scallops have to be spot-on.
11 00:00:29,800 00:00:31,760 It's the ultimate food fight to discover It's the ultimate food fight to discover
12 00:00:31,960 00:00:33,560 if delicious home-cooked meals... if delicious home-cooked meals...
13 00:00:33,760 00:00:36,440 DAN HONG: This looks beautiful. It looks like something from a restaurant. DAN HONG: This looks beautiful. It looks like something from a restaurant.
14 00:00:36,640 00:00:38,520 ..can beat the refinement of a restaurant dish. ..can beat the refinement of a restaurant dish.
15 00:00:38,720 00:00:41,200 It's like a red pepper infusion or something. It's delicious. It's like a red pepper infusion or something. It's delicious.
16 00:00:42,240 00:00:46,600 Judged by executive chef Dan Hong, renowned chef Mark Olive Judged by executive chef Dan Hong, renowned chef Mark Olive
17 00:00:46,800 00:00:49,120 and food writer Melissa Leong. and food writer Melissa Leong.
18 00:00:49,320 00:00:51,120 So let's cook! So let's cook!
19 00:00:51,320 00:00:53,440 Which home cook has what it takes Which home cook has what it takes
20 00:00:53,640 00:00:55,880 to make it to the end of the Chefs' Line? to make it to the end of the Chefs' Line?
21 00:01:06,360 00:01:08,920 Welcome to Davo's fiesta! Welcome to Davo's fiesta!
22 00:01:09,120 00:01:11,120 It's a celebration of Mexican cuisine It's a celebration of Mexican cuisine
23 00:01:11,320 00:01:13,640 for our three remaining home cooks. for our three remaining home cooks.
24 00:01:13,840 00:01:14,680 (LAUGHS) (LAUGHS)
25 00:01:14,880 00:01:17,360 There's Mexican born and raised Flor... There's Mexican born and raised Flor...
26 00:01:17,560 00:01:20,240 I'm so passionate about Mexican food I'm so passionate about Mexican food
27 00:01:20,440 00:01:23,160 because of the flavours and the variety. because of the flavours and the variety.
28 00:01:23,360 00:01:24,200 The spices. The spices.
29 00:01:24,400 00:01:25,760 Looks so yummy. Looks so yummy.
30 00:01:25,960 00:01:26,960 ..carpenter David... ..carpenter David...
31 00:01:27,160 00:01:30,160 What we have here, we have some 26-hour roasted brisket. What we have here, we have some 26-hour roasted brisket.
32 00:01:30,360 00:01:32,560 Mexican food was the first cuisine Mexican food was the first cuisine
33 00:01:32,760 00:01:36,200 that was far from anything that I'd tasted before, that was far from anything that I'd tasted before,
34 00:01:36,400 00:01:37,720 and it just really stuck with me. and it just really stuck with me.
35 00:01:37,920 00:01:40,120 That's it. Let's eat, guys! That's some yum. That's it. Let's eat, guys! That's some yum.
36 00:01:40,320 00:01:42,720 ..and Californian mother of one Becky. ..and Californian mother of one Becky.
37 00:01:42,920 00:01:44,480 There's onions flying everywhere! There's onions flying everywhere!
38 00:01:44,680 00:01:48,360 Mexican food, I find that there's so much love in it. Mexican food, I find that there's so much love in it.
39 00:01:49,640 00:01:51,080 Making it for my family is kind of my way Making it for my family is kind of my way
40 00:01:51,280 00:01:53,440 to, like, show them love, is to feed them. to, like, show them love, is to feed them.
41 00:01:53,640 00:01:56,840 And our home cooks have some serious competition And our home cooks have some serious competition
42 00:01:57,040 00:01:59,360 as they take on the chefs' line from El Publico... as they take on the chefs' line from El Publico...
43 00:01:59,560 00:02:01,240 We need to get that pork ready. We need to get that pork ready.
44 00:02:01,440 00:02:04,040 ..with head chef Tommy Payne at the helm. ..with head chef Tommy Payne at the helm.
45 00:02:04,240 00:02:07,560 Look, El Publico is a modern Mexican restaurant and bar. Look, El Publico is a modern Mexican restaurant and bar.
46 00:02:07,760 00:02:09,640 We make everything fresh every day, We make everything fresh every day,
47 00:02:09,840 00:02:12,920 whether it be the tortilla, the salsa, the garnish, whether it be the tortilla, the salsa, the garnish,
48 00:02:13,120 00:02:14,840 it's all fresh, it's all handmade. it's all fresh, it's all handmade.
49 00:02:15,040 00:02:17,080 What a combination of flavours. What a combination of flavours.
50 00:02:18,320 00:02:22,160 The ocean trout and that orange zest really just brings it alive. The ocean trout and that orange zest really just brings it alive.
51 00:02:22,360 00:02:24,520 Bitter, sweet, spicy, Bitter, sweet, spicy,
52 00:02:24,720 00:02:27,400 really diverse cuisine with very big flavours. really diverse cuisine with very big flavours.
53 00:02:27,600 00:02:30,040 Fresh, delicious, smoky, great way to start a meal. Fresh, delicious, smoky, great way to start a meal.
54 00:02:30,240 00:02:32,160 Thank you. Cheers, Chef. Thank you. Cheers, Chef.
55 00:02:32,360 00:02:34,160 Cheers. Cheers.
56 00:02:35,320 00:02:36,760 DAN HONG: Welcome back to The Chefs' Line. DAN HONG: Welcome back to The Chefs' Line.
57 00:02:36,960 00:02:42,400 This week we are having a fiesta celebrating Mexican cuisine. This week we are having a fiesta celebrating Mexican cuisine.
58 00:02:42,600 00:02:43,960 So, who's ready to cook? So, who's ready to cook?
59 00:02:44,160 00:02:45,880 We're ready! Yes. We're ready! Yes.
60 00:02:46,080 00:02:49,000 Do you think a home cook can beat the restaurant tonight? Do you think a home cook can beat the restaurant tonight?
61 00:02:49,200 00:02:51,200 It's happened once. (LAUGHTER) It's happened once. (LAUGHTER)
62 00:02:51,400 00:02:52,520 No chance. No chance.
63 00:02:52,720 00:02:55,960 Head chef, Tommy, who's next in the Chefs' Line to cook tonight? Head chef, Tommy, who's next in the Chefs' Line to cook tonight?
64 00:02:56,160 00:02:58,960 Up tonight is Chris, the station chef. Up tonight is Chris, the station chef.
65 00:02:59,160 00:03:02,640 He's been cooking on all sections of the El Publico kitchen, He's been cooking on all sections of the El Publico kitchen,
66 00:03:02,840 00:03:05,040 so I rate his skills and I rate his chances tonight. so I rate his skills and I rate his chances tonight.
67 00:03:05,240 00:03:09,120 Chris, it's time for you to step up and represent your restaurant. Chris, it's time for you to step up and represent your restaurant.
68 00:03:10,480 00:03:12,360 Chris, how are you feeling? Chris, how are you feeling?
69 00:03:12,560 00:03:14,520 I'm quite confident that I can win. I'm quite confident that I can win.
70 00:03:14,720 00:03:17,840 That's some serious shade! Did you hear that, home cooks? That's some serious shade! Did you hear that, home cooks?
71 00:03:18,880 00:03:19,760 Go, Chris! Go, Chris!
72 00:03:19,960 00:03:23,880 Well, tonight we would like to taste your best... Well, tonight we would like to taste your best...
73 00:03:24,080 00:03:25,640 ..aguachile. ..aguachile.
74 00:03:27,160 00:03:29,320 MAEVE O'MEARA: Originating from northern Mexico, MAEVE O'MEARA: Originating from northern Mexico,
75 00:03:29,520 00:03:33,160 aguachile is a spicy interpretation of ceviche aguachile is a spicy interpretation of ceviche
76 00:03:33,360 00:03:37,680 which uses chilli and citrus juice to lightly cure seafood. which uses chilli and citrus juice to lightly cure seafood.
77 00:03:37,880 00:03:42,320 Traditionally made with prawns, other types of seafood may be used. Traditionally made with prawns, other types of seafood may be used.
78 00:03:42,520 00:03:44,320 The key to perfecting aguachile The key to perfecting aguachile
79 00:03:44,520 00:03:48,760 is a very fine balance between acidity, heat and freshness. is a very fine balance between acidity, heat and freshness.
80 00:03:49,920 00:03:52,440 Now, the best plate will be decided by one of us Now, the best plate will be decided by one of us
81 00:03:52,640 00:03:55,080 and to keep it fair, that judge will be blind tasting. and to keep it fair, that judge will be blind tasting.
82 00:03:55,280 00:03:57,720 And tonight, it's Dan. And tonight, it's Dan.
83 00:03:58,760 00:04:02,400 Well, I love raw seafood and I love chilli, so bring it on. Well, I love raw seafood and I love chilli, so bring it on.
84 00:04:03,800 00:04:06,120 MAEVE O'MEARA: Dan will taste and judge each dish MAEVE O'MEARA: Dan will taste and judge each dish
85 00:04:06,320 00:04:10,080 without knowing if it was made by a home cook or the professional. without knowing if it was made by a home cook or the professional.
86 00:04:10,280 00:04:13,280 You have one hour, so let's cook. You have one hour, so let's cook.
87 00:04:21,360 00:04:25,520 FLOR: Tonight I am cooking aguachile with prawns, FLOR: Tonight I am cooking aguachile with prawns,
88 00:04:25,720 00:04:27,720 and I will make also tostadas. and I will make also tostadas.
89 00:04:27,920 00:04:29,200 The tostadas, it will be nice The tostadas, it will be nice
90 00:04:29,400 00:04:31,800 because also combined perfectly the crunchiness. because also combined perfectly the crunchiness.
91 00:04:33,080 00:04:36,320 The recipe is from Sinaloa in Mexico. The recipe is from Sinaloa in Mexico.
92 00:04:36,520 00:04:40,240 Very traditional because Sinaloa is very hot Very traditional because Sinaloa is very hot
93 00:04:40,440 00:04:44,040 so people really love the freshness of the seafood. so people really love the freshness of the seafood.
94 00:04:44,240 00:04:49,240 My prawns are cooking with the lemon juice, only with the juice, My prawns are cooking with the lemon juice, only with the juice,
95 00:04:49,440 00:04:51,320 after I need to add the chilli. after I need to add the chilli.
96 00:04:51,520 00:04:56,480 To make the aguachile is orange, coriander, To make the aguachile is orange, coriander,
97 00:04:56,680 00:04:58,480 green chilli, jalapeno chilli, green chilli, jalapeno chilli,
98 00:04:58,680 00:05:02,920 also I add cucumber, red onion. also I add cucumber, red onion.
99 00:05:03,120 00:05:06,120 I think it's important to show all Australia I think it's important to show all Australia
100 00:05:06,320 00:05:09,720 the way that the Mexicans cook. the way that the Mexicans cook.
101 00:05:09,920 00:05:13,920 I hope it's not too spicy for the judges, so let's have a look. I hope it's not too spicy for the judges, so let's have a look.
102 00:05:15,960 00:05:19,440 BECKY: Tonight I am cooking a snapper aguachile BECKY: Tonight I am cooking a snapper aguachile
103 00:05:19,640 00:05:24,000 with pink grapefruit and tomatillos. with pink grapefruit and tomatillos.
104 00:05:24,200 00:05:30,720 I'm gonna start it off in an orange juice and lime juice combination. I'm gonna start it off in an orange juice and lime juice combination.
105 00:05:30,920 00:05:34,520 And I have to fillet a snapper, so I will be focused And I have to fillet a snapper, so I will be focused
106 00:05:34,720 00:05:37,240 and trying to get that done right. and trying to get that done right.
107 00:05:38,320 00:05:41,480 Filleting a fish myself, it's not something I would normally do. Filleting a fish myself, it's not something I would normally do.
108 00:05:43,800 00:05:44,640 Oh, fishy. Oh, fishy.
109 00:05:44,840 00:05:48,720 I intended to have a snapper into the citrus liquid I intended to have a snapper into the citrus liquid
110 00:05:48,920 00:05:49,960 as quickly as possible. as quickly as possible.
111 00:05:50,160 00:05:52,520 Come on, little fishy. Come on, little fishy.
112 00:05:52,720 00:05:55,880 But the snapper, it just was stubborn. But the snapper, it just was stubborn.
113 00:05:56,080 00:05:58,280 Come on, fishy! Come on, fishy!
114 00:05:58,480 00:06:00,600 I had a few conversations with the fish, I had a few conversations with the fish,
115 00:06:00,800 00:06:02,560 which I am slightly embarrassed about. which I am slightly embarrassed about.
116 00:06:02,760 00:06:05,000 I promised you'll have a nice bath. I promised you'll have a nice bath.
117 00:06:05,200 00:06:07,280 It'll be wonderful. It'll be wonderful.
118 00:06:07,480 00:06:10,200 I was really under the pump and I was... I was nervous. I was really under the pump and I was... I was nervous.
119 00:06:10,400 00:06:12,880 I'm gonna spend the whole time doing this. I'm gonna spend the whole time doing this.
120 00:06:19,440 00:06:21,280 DAVID: Tonight I am cooking fresh scallops DAVID: Tonight I am cooking fresh scallops
121 00:06:21,480 00:06:24,760 with a beetroot and jalapeno puree with fresh cherries. with a beetroot and jalapeno puree with fresh cherries.
122 00:06:24,960 00:06:29,440 I've got my beetroot braising away here in a balsamic reduction there. I've got my beetroot braising away here in a balsamic reduction there.
123 00:06:29,640 00:06:32,960 I have a jalapenos just blistering up just for the puree. I have a jalapenos just blistering up just for the puree.
124 00:06:35,280 00:06:38,480 And then I'll have a combination of our fresh ingredients. And then I'll have a combination of our fresh ingredients.
125 00:06:38,680 00:06:44,640 There's charred corn, cucumber, capsicum and some avocado. There's charred corn, cucumber, capsicum and some avocado.
126 00:06:46,080 00:06:49,160 I have slight concerns in regards to flavours. I have slight concerns in regards to flavours.
127 00:06:49,360 00:06:52,000 There is an earthiness tone to the beetroot There is an earthiness tone to the beetroot
128 00:06:52,200 00:06:54,240 which is at risk of not going quite well which is at risk of not going quite well
129 00:06:54,440 00:06:56,160 with the acidity of the scallops. with the acidity of the scallops.
130 00:06:56,360 00:06:57,480 I want the scallops to be the hero I want the scallops to be the hero
131 00:06:57,680 00:06:59,760 so it will be cooked in a lime juice and a little bit of salt. so it will be cooked in a lime juice and a little bit of salt.
132 00:06:59,960 00:07:01,320 You know, they're meant to all combine You know, they're meant to all combine
133 00:07:01,520 00:07:03,160 and that will give you fresh flavour palette, and that will give you fresh flavour palette,
134 00:07:03,360 00:07:05,200 so hopefully it works out. so hopefully it works out.
135 00:07:07,240 00:07:09,280 It's tasting pretty good. It's tasting pretty good.
136 00:07:15,960 00:07:17,760 CHRIS: Tonight I'm making kingfish aguachile CHRIS: Tonight I'm making kingfish aguachile
137 00:07:17,960 00:07:20,240 with mezcal, watermelon and coconut granita. with mezcal, watermelon and coconut granita.
138 00:07:21,400 00:07:23,600 Ah, right here I'm making the coconut granita. Ah, right here I'm making the coconut granita.
139 00:07:25,080 00:07:27,200 It's gonna garnish our aguachile. It's gonna garnish our aguachile.
140 00:07:27,400 00:07:30,160 In the dish, you've got all these elements of heat and acidity In the dish, you've got all these elements of heat and acidity
141 00:07:30,360 00:07:32,080 and a bit of saltiness. and a bit of saltiness.
142 00:07:32,280 00:07:34,280 It's all counterbalanced with the coconut granita. It's all counterbalanced with the coconut granita.
143 00:07:34,480 00:07:37,200 TOMMY: Straight in the blast chiller. Nice. TOMMY: Straight in the blast chiller. Nice.
144 00:07:37,400 00:07:38,640 Chris is a very solid chef. Chris is a very solid chef.
145 00:07:38,840 00:07:41,720 He's a man of few words but he gets the job done. He's a man of few words but he gets the job done.
146 00:07:41,920 00:07:45,200 I'm just juicing up some limes at the moment for the aguachile, I'm just juicing up some limes at the moment for the aguachile,
147 00:07:45,400 00:07:46,720 for the sauce itself. for the sauce itself.
148 00:07:46,920 00:07:50,760 Aguachile translates to chilli water, so it's got to be pretty hot. Aguachile translates to chilli water, so it's got to be pretty hot.
149 00:07:50,960 00:07:53,400 If they're not hot, use the long red chillies, please. If they're not hot, use the long red chillies, please.
150 00:07:53,600 00:07:55,240 MELISSA LEONG: Tommy, how is it all going? MELISSA LEONG: Tommy, how is it all going?
151 00:07:55,440 00:07:56,800 Yeah, Chris is doing really well. Yeah, Chris is doing really well.
152 00:07:57,000 00:08:00,880 He's got the granita in the blast chiller, the coconut is toasting. He's got the granita in the blast chiller, the coconut is toasting.
153 00:08:01,080 00:08:02,520 We're doing the aguachile now. We're doing the aguachile now.
154 00:08:04,880 00:08:06,360 Got to get that balance right, man. Got to get that balance right, man.
155 00:08:06,560 00:08:08,480 Get that chilli in there, yeah? Make sure it's hot. Get that chilli in there, yeah? Make sure it's hot.
156 00:08:08,680 00:08:11,000 I mean, being a chef, it's all about constantly tasting. I mean, being a chef, it's all about constantly tasting.
157 00:08:11,200 00:08:13,160 Is it really difficult for you to be sitting up here, Is it really difficult for you to be sitting up here,
158 00:08:13,360 00:08:14,640 not being able to taste? not being able to taste?
159 00:08:14,840 00:08:17,280 I really want to get down there and taste that aguachile I really want to get down there and taste that aguachile
160 00:08:17,480 00:08:18,760 but sitting put. but sitting put.
161 00:08:18,960 00:08:20,880 You've been a good boy, sitting put. Good luck. You've been a good boy, sitting put. Good luck.
162 00:08:21,080 00:08:22,440 Thank you very much. Thank you very much.
163 00:08:22,640 00:08:24,680 Great colour. Great result. Great colour. Great result.
164 00:08:24,880 00:08:26,880 Let's get the fish out onto your chopping board. Let's get the fish out onto your chopping board.
165 00:08:28,800 00:08:31,760 Right here, I am filleting the kingfish. Right here, I am filleting the kingfish.
166 00:08:31,960 00:08:35,000 Make sure you get around and get up, right up to the spine Make sure you get around and get up, right up to the spine
167 00:08:35,200 00:08:37,800 where the bone comes in like a triangular shape where the bone comes in like a triangular shape
168 00:08:38,000 00:08:39,720 and then you come all the way down, and then you come all the way down,
169 00:08:39,920 00:08:41,640 keeping your knife as flat as possible keeping your knife as flat as possible
170 00:08:41,840 00:08:43,880 you know, not lose too much meat. you know, not lose too much meat.
171 00:08:44,080 00:08:45,240 Nice one, Chris, good fillet! Nice one, Chris, good fillet!
172 00:08:45,440 00:08:47,600 Good work, Chris. Good fillet man. Nice and clean, bro. Good work, Chris. Good fillet man. Nice and clean, bro.
173 00:08:52,760 00:08:54,200 Oh, come on. Oh, come on.
174 00:08:54,400 00:08:56,760 I lost a lot of time filleting the snapper. I lost a lot of time filleting the snapper.
175 00:08:56,960 00:09:01,240 I had intended to have it into the citrus liquid I had intended to have it into the citrus liquid
176 00:09:01,440 00:09:03,280 within, like, 10 minutes. within, like, 10 minutes.
177 00:09:03,480 00:09:05,440 Becky, you're looking a little stressed there. Becky, you're looking a little stressed there.
178 00:09:05,640 00:09:07,960 Is this something you do often, filleting whole fish? Is this something you do often, filleting whole fish?
179 00:09:08,160 00:09:10,240 Ah, no. The fish and I are not getting along. Ah, no. The fish and I are not getting along.
180 00:09:10,440 00:09:11,960 OK, what's your plan? OK, what's your plan?
181 00:09:12,160 00:09:13,680 I have another fillet on the other side. I have another fillet on the other side.
182 00:09:13,880 00:09:15,440 I'll see what I can do with this one I'll see what I can do with this one
183 00:09:15,640 00:09:18,080 and then I've got another chance on the other side there and then I've got another chance on the other side there
184 00:09:18,280 00:09:19,560 so we'll go from there. so we'll go from there.
185 00:09:19,760 00:09:21,480 I'll leave you with it to focus. Good luck. I'll leave you with it to focus. Good luck.
186 00:09:21,680 00:09:23,240 Thank you. (LAUGHS) Thank you. (LAUGHS)
187 00:09:25,240 00:09:26,920 Oh, frustrating. Oh, frustrating.
188 00:09:28,520 00:09:30,800 The beetroot puree needs to be as good, or if not better The beetroot puree needs to be as good, or if not better
189 00:09:31,000 00:09:32,200 than the scallops. than the scallops.
190 00:09:32,400 00:09:36,240 I am right on the line for it to cure properly. I am right on the line for it to cure properly.
191 00:09:36,440 00:09:38,400 Spicy? Dan's the judge. Not me. Spicy? Dan's the judge. Not me.
192 00:09:38,600 00:09:39,680 (LAUGHS) (LAUGHS)
193 00:09:39,880 00:09:42,720 Whoa! That habanero is very hot! Whoa! That habanero is very hot!
194 00:09:42,920 00:09:44,600 Whoo! Whoo!
195 00:09:50,640 00:09:51,920 MARK OLIVE: You've got 30 minutes to go MARK OLIVE: You've got 30 minutes to go
196 00:09:52,120 00:09:55,000 before we need your plate up on the pass, thanks. before we need your plate up on the pass, thanks.
197 00:09:55,200 00:09:56,720 Oh, my word. Oh, my word.
198 00:09:56,920 00:09:58,200 MAEVE O'MEARA: The pressure is on. MAEVE O'MEARA: The pressure is on.
199 00:09:58,400 00:10:01,080 Our three home cooks and station chef Chris Our three home cooks and station chef Chris
200 00:10:01,280 00:10:03,640 are working hard to make their best versions are working hard to make their best versions
201 00:10:03,840 00:10:06,520 of the Mexican classic aguachile. of the Mexican classic aguachile.
202 00:10:06,720 00:10:09,960 They're all aiming to impress blind-tasting judge Dan, They're all aiming to impress blind-tasting judge Dan,
203 00:10:10,160 00:10:12,800 who won't know who prepared which dish. who won't know who prepared which dish.
204 00:10:13,000 00:10:16,040 Well, the perfect aguachile, to me, has really fresh seafood Well, the perfect aguachile, to me, has really fresh seafood
205 00:10:16,240 00:10:18,400 that's been marinated in a dressing that's been marinated in a dressing
206 00:10:18,600 00:10:20,480 that's got a punch, a lot of flavour. that's got a punch, a lot of flavour.
207 00:10:20,680 00:10:25,440 Traditionally, it's lime, coriander, onions and chilli Traditionally, it's lime, coriander, onions and chilli
208 00:10:25,640 00:10:28,240 but I am expecting to see other versions, but I am expecting to see other versions,
209 00:10:28,440 00:10:34,760 as long as it's really delicious and really complements that fish. as long as it's really delicious and really complements that fish.
210 00:10:34,960 00:10:37,040 Not happy with that. Not happy with that.
211 00:10:37,240 00:10:41,600 My snapper needs to sit there in the citrus for 30 minutes My snapper needs to sit there in the citrus for 30 minutes
212 00:10:41,800 00:10:45,880 for it to cure properly, so I am... right on the line. for it to cure properly, so I am... right on the line.
213 00:10:46,080 00:10:47,360 (LAUGHS NERVOUSLY) (LAUGHS NERVOUSLY)
214 00:10:47,560 00:10:48,920 With the curing liquid, With the curing liquid,
215 00:10:49,120 00:10:52,400 I got the snapper into it as quickly as possible. I got the snapper into it as quickly as possible.
216 00:10:52,600 00:10:54,480 Oh, it's just crumbling. Oh, it's just crumbling.
217 00:10:54,680 00:10:59,200 The acidity of the limes as well as orange cooks it. The acidity of the limes as well as orange cooks it.
218 00:11:00,240 00:11:04,520 Also added some jalapenos, some red onion and some coriander as well. Also added some jalapenos, some red onion and some coriander as well.
219 00:11:08,800 00:11:10,080 Cook! Cook!
220 00:11:10,280 00:11:13,800 I need to get this in the fridge now and just go, go, go. I need to get this in the fridge now and just go, go, go.
221 00:11:19,800 00:11:22,000 FLOR: I'm, uh, making my tostadas. FLOR: I'm, uh, making my tostadas.
222 00:11:22,200 00:11:24,880 First we need to do the tortilla. First we need to do the tortilla.
223 00:11:26,840 00:11:29,560 And after fry, the tortilla needs to be very crunchy. And after fry, the tortilla needs to be very crunchy.
224 00:11:31,000 00:11:33,760 Oh, Flor, tostadas. You're making these as well? Oh, Flor, tostadas. You're making these as well?
225 00:11:33,960 00:11:36,600 Yes, I'm making the tostadas, so they're crunchy. Yes, I'm making the tostadas, so they're crunchy.
226 00:11:36,800 00:11:37,880 Yes. Yes.
227 00:11:38,080 00:11:40,920 I have my aguachile also with prawns. I have my aguachile also with prawns.
228 00:11:41,120 00:11:43,280 So this is it here? It's curing now? Yes. So this is it here? It's curing now? Yes.
229 00:11:43,480 00:11:46,200 You happy with it? Yes, I'm happy. You happy with it? Yes, I'm happy.
230 00:11:47,600 00:11:52,000 I was feeling very nervous because the aguachile, that's the name. I was feeling very nervous because the aguachile, that's the name.
231 00:11:52,200 00:11:54,240 Agua... with chilli. Agua... with chilli.
232 00:11:54,440 00:11:55,720 Spicy? Spicy?
233 00:11:55,920 00:11:57,880 Dan's the judge, not me. (LAUGHS) Dan's the judge, not me. (LAUGHS)
234 00:11:58,080 00:11:59,480 That's torture, isn't it? That's torture, isn't it?
235 00:11:59,680 00:12:00,960 I know. I know.
236 00:12:01,160 00:12:03,640 Especially for my taste. Well, I'll leave you to it. Especially for my taste. Well, I'll leave you to it.
237 00:12:08,320 00:12:09,600 DAVID: With the beetroot puree, DAVID: With the beetroot puree,
238 00:12:09,800 00:12:12,200 it's a fresh beetroot simmered in a balsamic vinegar it's a fresh beetroot simmered in a balsamic vinegar
239 00:12:12,400 00:12:14,160 with a touch of brown sugar with a touch of brown sugar
240 00:12:14,360 00:12:17,920 and then I add jalapenos into a food processor and then I add jalapenos into a food processor
241 00:12:18,120 00:12:19,920 and then blend that, and then blend that,
242 00:12:20,120 00:12:23,840 so that's sort of two different notes of flavour there. so that's sort of two different notes of flavour there.
243 00:12:24,040 00:12:27,720 I personally think they work with the acidity of the scallops. I personally think they work with the acidity of the scallops.
244 00:12:27,920 00:12:29,880 That's the kicker of the whole dish. That's the kicker of the whole dish.
245 00:12:40,600 00:12:43,600 At the moment, I'm cutting up cubes of watermelon At the moment, I'm cutting up cubes of watermelon
246 00:12:43,800 00:12:46,360 to compress with some... some mezcal. to compress with some... some mezcal.
247 00:12:46,560 00:12:49,560 TOMMY: It looks like a Rubik's cube, mate. Nicely squared, Chrissie. TOMMY: It looks like a Rubik's cube, mate. Nicely squared, Chrissie.
248 00:12:49,760 00:12:53,840 What happens is, I'll put it in the bag with a bit of mezcal What happens is, I'll put it in the bag with a bit of mezcal
249 00:12:54,040 00:12:56,080 and suck all the air out of it, and suck all the air out of it,
250 00:12:56,280 00:13:00,520 and all the mezcal will combine into the watermelon. and all the mezcal will combine into the watermelon.
251 00:13:01,560 00:13:03,960 The mezcal will add the smokiness to the dish. The mezcal will add the smokiness to the dish.
252 00:13:04,160 00:13:05,800 It's looking good. It's looking good.
253 00:13:06,000 00:13:09,040 MELISSA LEONG: Five minutes to go! MELISSA LEONG: Five minutes to go!
254 00:13:09,240 00:13:11,680 BECKY: Plating my aguachile, BECKY: Plating my aguachile,
255 00:13:11,880 00:13:15,280 I knew that the snapper wasn't looking its best... (CHUCKLES) I knew that the snapper wasn't looking its best... (CHUCKLES)
256 00:13:15,480 00:13:17,320 ..so I chose a pink plate, ..so I chose a pink plate,
257 00:13:17,520 00:13:19,640 which I thought would complement the pink grapefruit which I thought would complement the pink grapefruit
258 00:13:19,840 00:13:22,880 and just wanted to make it look as appetising as possible. and just wanted to make it look as appetising as possible.
259 00:13:26,000 00:13:27,680 The scallops have to be spot on. The scallops have to be spot on.
260 00:13:27,880 00:13:30,360 If they're overcooked, if they're left in the lime juice too long, If they're overcooked, if they're left in the lime juice too long,
261 00:13:30,560 00:13:32,040 it will destroy the dish. it will destroy the dish.
262 00:13:36,840 00:13:39,760 The beetroot puree is really the only other element on the plate The beetroot puree is really the only other element on the plate
263 00:13:39,960 00:13:43,560 so it needs to be as good or if not better than the scallops. so it needs to be as good or if not better than the scallops.
264 00:13:46,040 00:13:48,960 CHRIS: For the kingfish, lightly coat it with a bit of citrus. CHRIS: For the kingfish, lightly coat it with a bit of citrus.
265 00:13:49,160 00:13:53,240 I haven't sliced it too thin, I've kept it a little bit thicker, I haven't sliced it too thin, I've kept it a little bit thicker,
266 00:13:53,440 00:13:56,440 so that, you know, it doesn't over-cure. so that, you know, it doesn't over-cure.
267 00:13:56,640 00:13:58,440 TOMMY: Frozen? Set? Solid? TOMMY: Frozen? Set? Solid?
268 00:13:58,640 00:14:00,400 Yes, Chef. Cool. Yes, Chef. Cool.
269 00:14:00,600 00:14:03,320 When I pulled the coconut granita out of the blast chiller, When I pulled the coconut granita out of the blast chiller,
270 00:14:03,520 00:14:05,600 it was very, very hard to scrape out. it was very, very hard to scrape out.
271 00:14:05,800 00:14:07,480 Like a block. Like a block.
272 00:14:11,080 00:14:14,960 Plating up, put some mayonnaise on the tostada, Plating up, put some mayonnaise on the tostada,
273 00:14:15,160 00:14:19,640 um, put the aguachile and spread some chilli powder. um, put the aguachile and spread some chilli powder.
274 00:14:19,840 00:14:21,680 MARK OLIVE: You should be heading towards the pass. MARK OLIVE: You should be heading towards the pass.
275 00:14:27,400 00:14:30,280 I was really worried about the dish as a whole I was really worried about the dish as a whole
276 00:14:30,480 00:14:33,000 because of the trouble with filleting the snapper because of the trouble with filleting the snapper
277 00:14:33,200 00:14:35,040 but I pulled it all together. but I pulled it all together.
278 00:14:35,240 00:14:36,640 In just the nick of time. In just the nick of time.
279 00:14:36,840 00:14:38,360 Go, fishy. Go, fishy.
280 00:14:39,760 00:14:43,120 You've got 15 seconds. Come on, Flor. Start moving! You've got 15 seconds. Come on, Flor. Start moving!
281 00:14:57,960 00:15:01,920 My beetroot puree, in the end, was a little bit coarse for my liking My beetroot puree, in the end, was a little bit coarse for my liking
282 00:15:02,120 00:15:03,400 but the flavour was there, but the flavour was there,
283 00:15:03,600 00:15:06,360 just the texture was a little bit out, unfortunately. just the texture was a little bit out, unfortunately.
284 00:15:06,560 00:15:08,480 Apart from that, it's pretty good. Apart from that, it's pretty good.
285 00:15:09,880 00:15:13,000 This looks beautiful, it looks like something from a restaurant. This looks beautiful, it looks like something from a restaurant.
286 00:15:13,200 00:15:16,040 My favourite plate had bags of flavour, My favourite plate had bags of flavour,
287 00:15:16,240 00:15:18,840 but it was also very creative. but it was also very creative.
288 00:15:19,040 00:15:21,920 The best plate on the pass is... The best plate on the pass is...
289 00:15:27,640 00:15:28,920 MAEVE O'MEARA: It's Mexican week. MAEVE O'MEARA: It's Mexican week.
290 00:15:29,120 00:15:32,880 Our three home cooks and station chef Chris from El Publico Our three home cooks and station chef Chris from El Publico
291 00:15:33,080 00:15:36,360 have just presented their versions of aguachile. have just presented their versions of aguachile.
292 00:15:38,240 00:15:42,320 Dan will now see and taste their creations for the first time. Dan will now see and taste their creations for the first time.
293 00:15:42,520 00:15:46,520 Dan, arriba, arriba. Festive. Wow, wow. Dan, arriba, arriba. Festive. Wow, wow.
294 00:15:46,720 00:15:48,160 Looks great, looks awesome. Looks great, looks awesome.
295 00:15:49,600 00:15:53,600 MELISSA LEONG: We know how much you love raw and/or very, very slightly cooked seafood MELISSA LEONG: We know how much you love raw and/or very, very slightly cooked seafood
296 00:15:53,800 00:15:55,320 so this should be fun. so this should be fun.
297 00:15:56,400 00:16:01,080 Dan, kingfish aguachile with watermelon and coconut granita. Dan, kingfish aguachile with watermelon and coconut granita.
298 00:16:01,280 00:16:03,560 Well, it looks great. Very modern. Well, it looks great. Very modern.
299 00:16:03,760 00:16:05,440 I love the beautiful cubes of watermelon I love the beautiful cubes of watermelon
300 00:16:05,640 00:16:07,360 and I can see that coconut granita. and I can see that coconut granita.
301 00:16:07,560 00:16:10,000 That matches your dress, Mel. It does. That matches your dress, Mel. It does.
302 00:16:17,040 00:16:19,240 Mmm. Whoa! Mmm. Whoa!
303 00:16:20,360 00:16:23,440 Hit a hot spot there? That habanero is very hot. Hit a hot spot there? That habanero is very hot.
304 00:16:23,640 00:16:24,920 Whoo! Whoo!
305 00:16:27,520 00:16:28,680 Oh. Oh.
306 00:16:29,840 00:16:32,000 This is what this challenge is all about - This is what this challenge is all about -
307 00:16:32,200 00:16:35,000 aguachile, water, I can see the water there. aguachile, water, I can see the water there.
308 00:16:35,200 00:16:39,920 This beautiful... Almost, it's like a red pepper infusion or something. This beautiful... Almost, it's like a red pepper infusion or something.
309 00:16:40,120 00:16:41,480 It's delicious. It's delicious.
310 00:16:41,680 00:16:44,920 I love the slight curing of that kingfish. I love the slight curing of that kingfish.
311 00:16:45,120 00:16:46,800 It's slightly cooked by the acid It's slightly cooked by the acid
312 00:16:47,000 00:16:49,680 but the texture is still like raw kingfish, which I love. but the texture is still like raw kingfish, which I love.
313 00:16:49,880 00:16:52,760 I love the onion, the coriander, it's very fragrant. I love the onion, the coriander, it's very fragrant.
314 00:16:52,960 00:16:56,840 And... even though that habanero is really, really hot, And... even though that habanero is really, really hot,
315 00:16:57,040 00:16:58,360 I've got that watermelon there I've got that watermelon there
316 00:16:58,560 00:17:01,640 and that coconut granita to really cool my mouth down. and that coconut granita to really cool my mouth down.
317 00:17:01,840 00:17:04,080 This dish is delicious. This dish is delicious.
318 00:17:05,120 00:17:09,920 Dan, prawn aguachile with cucumbers and tostadas. Dan, prawn aguachile with cucumbers and tostadas.
319 00:17:10,120 00:17:12,160 Well, this is very Mexican. Well, this is very Mexican.
320 00:17:12,360 00:17:17,640 You know, this mortar type-style to really grind the avocado in there You know, this mortar type-style to really grind the avocado in there
321 00:17:17,840 00:17:21,000 and, uh, the old Mexican flag, fantastic. and, uh, the old Mexican flag, fantastic.
322 00:17:29,400 00:17:32,640 That tostada's got that crunch to it. Sounds amazing. That tostada's got that crunch to it. Sounds amazing.
323 00:17:39,480 00:17:43,120 Look, this is a solid traditional aguachile. Look, this is a solid traditional aguachile.
324 00:17:43,320 00:17:45,320 I get that flavour of the jalapeno. I get that flavour of the jalapeno.
325 00:17:45,520 00:17:47,360 That smoothness of the avocado That smoothness of the avocado
326 00:17:47,560 00:17:49,360 really cuts the heat of that chilli. really cuts the heat of that chilli.
327 00:17:49,560 00:17:52,160 It's just lacking a little bit of salt to really... It's just lacking a little bit of salt to really...
328 00:17:53,760 00:17:55,720 ..launch it up into the stratosphere. ..launch it up into the stratosphere.
329 00:17:55,920 00:17:57,720 But, you know what? I love the tostadas. But, you know what? I love the tostadas.
330 00:17:57,920 00:18:01,840 Classic combination to go with the aguachile. Classic combination to go with the aguachile.
331 00:18:02,040 00:18:06,080 And I like the fact that these prawns were really cured in that acid. And I like the fact that these prawns were really cured in that acid.
332 00:18:06,280 00:18:09,640 Really changed the texture and made it really pleasant. Really changed the texture and made it really pleasant.
333 00:18:11,320 00:18:15,320 This is a scallop aguachile with a beetroot and jalapeno puree. This is a scallop aguachile with a beetroot and jalapeno puree.
334 00:18:15,520 00:18:18,680 This looks great. Top marks for creativity. This looks great. Top marks for creativity.
335 00:18:19,760 00:18:21,760 Well, to me it looks like Rubik's cube. Well, to me it looks like Rubik's cube.
336 00:18:21,960 00:18:23,800 That's definitely a cube. (LAUGHS) That's definitely a cube. (LAUGHS)
337 00:18:24,000 00:18:25,680 Dig in, Dan. Dig in, Dan.
338 00:18:40,200 00:18:45,440 I don't mind that this plate thought outside of the box or cube I don't mind that this plate thought outside of the box or cube
339 00:18:45,640 00:18:48,680 and added beetroot and, um, cherries and added beetroot and, um, cherries
340 00:18:48,880 00:18:51,720 but in my opinion, the flavour of the beetroot but in my opinion, the flavour of the beetroot
341 00:18:51,920 00:18:57,840 just does not go well with how sweet and oceanic and clean a scallop is. just does not go well with how sweet and oceanic and clean a scallop is.
342 00:18:58,040 00:19:01,400 But you know what, those scallops are beautiful. But you know what, those scallops are beautiful.
343 00:19:01,600 00:19:04,760 They're really fresh, soft, almost velvety They're really fresh, soft, almost velvety
344 00:19:04,960 00:19:07,400 and I love the textures in this aguachile, and I love the textures in this aguachile,
345 00:19:07,600 00:19:09,840 the cucumber dice, the corn, the cucumber dice, the corn,
346 00:19:10,040 00:19:12,240 adds a little sweetness and some freshness to it. adds a little sweetness and some freshness to it.
347 00:19:12,440 00:19:14,000 It's delicious. It's delicious.
348 00:19:14,200 00:19:19,480 This is an aguachile of red snapper, pink grapefruit and tomatillo. This is an aguachile of red snapper, pink grapefruit and tomatillo.
349 00:19:19,680 00:19:22,640 This looks beautiful, it looks like something from a restaurant. This looks beautiful, it looks like something from a restaurant.
350 00:19:22,840 00:19:26,120 Maybe a little too much jalapeno, could be a little hot, Maybe a little too much jalapeno, could be a little hot,
351 00:19:26,320 00:19:28,080 but it's very pretty. but it's very pretty.
352 00:19:40,000 00:19:42,920 Look, the snapper is not sliced great Look, the snapper is not sliced great
353 00:19:43,120 00:19:45,920 but you know what, the texture of the snapper is quite nice. but you know what, the texture of the snapper is quite nice.
354 00:19:46,120 00:19:48,840 The grapefruit adds quite a lot of juiciness The grapefruit adds quite a lot of juiciness
355 00:19:49,040 00:19:51,520 and I love the heat from the jalapeno and I love the heat from the jalapeno
356 00:19:51,720 00:19:54,800 and the acidity coming from the tomatillo. and the acidity coming from the tomatillo.
357 00:19:55,000 00:19:58,440 Look, this is very simple, beautiful, aromatic aguachile. Look, this is very simple, beautiful, aromatic aguachile.
358 00:19:58,640 00:20:01,560 Well, you have four plates of aguachile on the pass, Well, you have four plates of aguachile on the pass,
359 00:20:01,760 00:20:03,120 all very, very different. all very, very different.
360 00:20:03,320 00:20:05,480 I'm looking forward to hearing what your decision is. I'm looking forward to hearing what your decision is.
361 00:20:05,680 00:20:07,880 I think I've already decided. I think I've already decided.
362 00:20:13,280 00:20:14,560 MAEVE O'MEARA: It's Mexican week. MAEVE O'MEARA: It's Mexican week.
363 00:20:14,760 00:20:17,400 Our three home cooks and station chef Chris Our three home cooks and station chef Chris
364 00:20:17,600 00:20:21,960 have battled it out over the Mexican classic aguachile. have battled it out over the Mexican classic aguachile.
365 00:20:22,160 00:20:25,800 Blind-tasting judge Dan has sampled all four dishes Blind-tasting judge Dan has sampled all four dishes
366 00:20:26,000 00:20:28,600 and is now ready to deliver his verdict. and is now ready to deliver his verdict.
367 00:20:28,800 00:20:31,960 How's our home cooks? Think you've got a win here? How's our home cooks? Think you've got a win here?
368 00:20:32,160 00:20:35,000 Maybe. (LAUGHTER) Maybe. (LAUGHTER)
369 00:20:35,200 00:20:37,000 Looking a bit scared after that, Dan. Looking a bit scared after that, Dan.
370 00:20:37,200 00:20:38,800 How much would you like to cook again? How much would you like to cook again?
371 00:20:39,000 00:20:40,600 Oh, I'd love to cook again. Oh, I'd love to cook again.
372 00:20:40,800 00:20:42,440 I think that's why we're all here. I think that's why we're all here.
373 00:20:42,640 00:20:44,680 Personally, um, yeah, I want to get to the end. Personally, um, yeah, I want to get to the end.
374 00:20:44,880 00:20:48,360 Dan, please tell us which was your favourite plate. Dan, please tell us which was your favourite plate.
375 00:20:48,560 00:20:50,720 My favourite plate had bags of flavour, My favourite plate had bags of flavour,
376 00:20:50,920 00:20:53,920 it had balance, it had heat, it had balance, it had heat,
377 00:20:54,120 00:20:58,720 it had acidity, but it was also very creative. it had acidity, but it was also very creative.
378 00:20:58,920 00:21:03,640 And for that reason, the best plate on the pass is... And for that reason, the best plate on the pass is...
379 00:21:06,160 00:21:10,160 ..the kingfish aguachile with watermelon and coconut granita. ..the kingfish aguachile with watermelon and coconut granita.
380 00:21:10,360 00:21:11,920 (APPLAUSE) (APPLAUSE)
381 00:21:16,160 00:21:18,800 Chris, how are you feeling? Chris, how are you feeling?
382 00:21:19,000 00:21:21,080 Much better now. (LAUGHTER) Much better now. (LAUGHTER)
383 00:21:21,280 00:21:23,960 I put up what I thought was 100%. I put up what I thought was 100%.
384 00:21:24,160 00:21:26,680 Look, the kingfish had a beautiful texture Look, the kingfish had a beautiful texture
385 00:21:26,880 00:21:29,600 and even though it was so hot from that habanero, and even though it was so hot from that habanero,
386 00:21:29,800 00:21:32,120 that coconut granita and that watermelon that coconut granita and that watermelon
387 00:21:32,320 00:21:33,880 really cooled the palette down. really cooled the palette down.
388 00:21:34,080 00:21:36,320 Very, very creative, so well done. Very, very creative, so well done.
389 00:21:36,520 00:21:38,280 Tommy, you look very relieved, very happy. Tommy, you look very relieved, very happy.
390 00:21:38,480 00:21:39,920 Yep, he's uh, he's done well. Yep, he's uh, he's done well.
391 00:21:40,120 00:21:42,680 It's a great dish of El Publico's and I'm very proud of him. It's a great dish of El Publico's and I'm very proud of him.
392 00:21:44,400 00:21:47,400 Dan, would you tell us which plate did not stack up tonight? Dan, would you tell us which plate did not stack up tonight?
393 00:21:47,600 00:21:50,520 The plate that did not live up to my expectations is... The plate that did not live up to my expectations is...
394 00:21:55,560 00:22:00,240 ..the scallop aguachile with beetroot and cherry. ..the scallop aguachile with beetroot and cherry.
395 00:22:01,840 00:22:03,440 That'd be me. That'd be me.
396 00:22:03,640 00:22:06,240 Sorry, David. That's fair. Sorry, David. That's fair.
397 00:22:06,440 00:22:08,160 There's a lot of lovely plates up there. There's a lot of lovely plates up there.
398 00:22:08,360 00:22:11,880 Beautiful food, so I've gotten this far, which is fantastic. Beautiful food, so I've gotten this far, which is fantastic.
399 00:22:12,080 00:22:15,680 Well, you know what? I really admired the creativity of this dish. Well, you know what? I really admired the creativity of this dish.
400 00:22:15,880 00:22:18,200 It's just that the earthiness of the beetroot It's just that the earthiness of the beetroot
401 00:22:18,400 00:22:22,920 I thought didn't go well with that sweet, subtle flavour of the scallop. I thought didn't go well with that sweet, subtle flavour of the scallop.
402 00:22:23,120 00:22:26,920 I'm sorry, David. That means you are leaving us tonight and going home. I'm sorry, David. That means you are leaving us tonight and going home.
403 00:22:27,120 00:22:30,320 But congratulations, El Publico. Best plate on the pass. But congratulations, El Publico. Best plate on the pass.
404 00:22:30,520 00:22:32,160 (APPLAUSE) (APPLAUSE)
405 00:22:33,480 00:22:37,520 To get the first win for the restaurant, it's very good. To get the first win for the restaurant, it's very good.
406 00:22:37,720 00:22:39,440 It feels great to get the ball moving It feels great to get the ball moving
407 00:22:39,640 00:22:41,960 and carry on for the rest of the competition. and carry on for the rest of the competition.
408 00:22:44,280 00:22:45,320 MAEVE O'MEARA: Next time. MAEVE O'MEARA: Next time.
409 00:22:45,520 00:22:49,280 Fry, little chippies. I am making a chilaquiles. Fry, little chippies. I am making a chilaquiles.
410 00:22:49,480 00:22:52,520 It's what we Mexicans usually have for breakfast. It's what we Mexicans usually have for breakfast.
411 00:22:52,720 00:22:54,920 TOMMY: Gianni is a gun, we call him machete in the kitchen TOMMY: Gianni is a gun, we call him machete in the kitchen
412 00:22:55,120 00:22:56,400 and he will crush it today. and he will crush it today.
413 00:22:56,600 00:22:58,240 DAN HONG: Three amazing plates DAN HONG: Three amazing plates
414 00:22:58,440 00:23:01,080 celebrating this Mexican dish, chilaquiles. celebrating this Mexican dish, chilaquiles.
415 00:23:01,280 00:23:02,720 And later in the week... And later in the week...
416 00:23:02,920 00:23:04,400 Wow! Wow!
417 00:23:04,600 00:23:10,160 Join me at El Publico to experience modern Mexican food at its finest. Join me at El Publico to experience modern Mexican food at its finest.
418 00:23:10,360 00:23:12,640 That pork is extraordinary. Delicious. That pork is extraordinary. Delicious.