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1 00:00:01,040 00:00:03,480 MAEVE O'MEARA: Tonight on The Chefs' Line, MAEVE O'MEARA: Tonight on The Chefs' Line,
2 00:00:03,680 00:00:07,040 the sous-chef from Mexican restaurant El Publico the sous-chef from Mexican restaurant El Publico
3 00:00:07,240 00:00:09,960 is up against our two remaining home cooks is up against our two remaining home cooks
4 00:00:10,160 00:00:13,480 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 00:00:13,680 00:00:16,200 The challenge, to create their best take The challenge, to create their best take
6 00:00:16,400 00:00:20,040 on the traditional Mexican peasant dish, chilaquiles. on the traditional Mexican peasant dish, chilaquiles.
7 00:00:20,240 00:00:21,200 Fry, little chippies! Fry, little chippies!
8 00:00:21,400 00:00:24,800 It's what we Mexicans usually have for breakfast. It's what we Mexicans usually have for breakfast.
9 00:00:25,000 00:00:27,200 It's the ultimate food fight to discover It's the ultimate food fight to discover
10 00:00:27,400 00:00:29,080 if delicious home-cooked meals... if delicious home-cooked meals...
11 00:00:29,280 00:00:31,960 DAN HONG: Amazing plate celebrating chilaquiles. DAN HONG: Amazing plate celebrating chilaquiles.
12 00:00:32,160 00:00:34,520 ..can beat the refinement of a restaurant dish. ..can beat the refinement of a restaurant dish.
13 00:00:34,720 00:00:36,760 MELISSA LEONG: This dish has great balance of flavour MELISSA LEONG: This dish has great balance of flavour
14 00:00:36,960 00:00:38,160 and perfect seasoning. and perfect seasoning.
15 00:00:38,360 00:00:41,640 Judged by executive chef Dan Hong, Judged by executive chef Dan Hong,
16 00:00:41,840 00:00:43,720 renowned chef Mark Olive renowned chef Mark Olive
17 00:00:43,920 00:00:46,240 and food writer Melissa Leong. and food writer Melissa Leong.
18 00:00:46,440 00:00:48,200 So let's cook! So let's cook!
19 00:00:48,400 00:00:50,400 Which home cook has what it takes Which home cook has what it takes
20 00:00:50,600 00:00:53,000 to make it to the end of the Chefs' Line? to make it to the end of the Chefs' Line?
21 00:01:03,720 00:01:05,000 Chop! Chop!
22 00:01:05,200 00:01:09,600 Mexican week will be down to wire as two great home cooks remain. Mexican week will be down to wire as two great home cooks remain.
23 00:01:09,800 00:01:10,840 Oh, good chopping! Oh, good chopping!
24 00:01:11,040 00:01:12,560 There's Californian mum of one Becky. There's Californian mum of one Becky.
25 00:01:12,760 00:01:15,160 I was born and raised in northern California I was born and raised in northern California
26 00:01:15,360 00:01:18,440 and there's a huge Hispanic community there, and there's a huge Hispanic community there,
27 00:01:18,640 00:01:21,080 and tonnes of amazing Mexican food. and tonnes of amazing Mexican food.
28 00:01:21,280 00:01:23,120 Everybody loves taco Tuesday. Everybody loves taco Tuesday.
29 00:01:23,320 00:01:26,760 And that's kind of where my passion for Mexican food came from. And that's kind of where my passion for Mexican food came from.
30 00:01:26,960 00:01:28,240 It was a necessity, really. It was a necessity, really.
31 00:01:28,440 00:01:32,440 I needed to know how to cook Mexican food because I needed it in my life. I needed to know how to cook Mexican food because I needed it in my life.
32 00:01:34,240 00:01:36,640 There you go! Tequila lime chicken pasta! There you go! Tequila lime chicken pasta!
33 00:01:36,840 00:01:38,840 We are in love of Mexican. We are in love of Mexican.
34 00:01:39,040 00:01:40,320 And Mexican born Flor. And Mexican born Flor.
35 00:01:40,520 00:01:43,720 For me it's so important to represent the Mexican cuisine. For me it's so important to represent the Mexican cuisine.
36 00:01:43,920 00:01:44,960 I love spicy. I love spicy.
37 00:01:45,160 00:01:50,040 As a Mexican, I'm very proud of my dishes, of our flavours. As a Mexican, I'm very proud of my dishes, of our flavours.
38 00:01:50,240 00:01:53,440 The combination of sweet and sour. The combination of sweet and sour.
39 00:01:53,640 00:01:55,520 Yeah, it's like a party in your mouth. Yeah, it's like a party in your mouth.
40 00:01:55,720 00:01:57,400 You never know what to expect. You never know what to expect.
41 00:01:57,600 00:02:00,760 I think it's important to show all Australia I think it's important to show all Australia
42 00:02:00,960 00:02:03,680 the way that the Mexicans cook. the way that the Mexicans cook.
43 00:02:03,880 00:02:07,040 Both our home cooks will take on the professionals Both our home cooks will take on the professionals
44 00:02:07,240 00:02:09,280 from Perth restaurant El Publico... from Perth restaurant El Publico...
45 00:02:10,960 00:02:12,760 We need to get that pork ready. Yes, Chef. We need to get that pork ready. Yes, Chef.
46 00:02:12,960 00:02:16,040 ..where head chef Tommy Payne combines old world dishes ..where head chef Tommy Payne combines old world dishes
47 00:02:16,240 00:02:17,880 with a modern day flair. with a modern day flair.
48 00:02:18,080 00:02:19,800 This is a beautiful thing. This is a beautiful thing.
49 00:02:20,000 00:02:22,440 It is a beautiful thing. Even better when it's cooked, Maeve. It is a beautiful thing. Even better when it's cooked, Maeve.
50 00:02:22,640 00:02:24,080 If you get it just right, If you get it just right,
51 00:02:24,280 00:02:26,760 they'll actually puff up on the stove in front of your eyes. they'll actually puff up on the stove in front of your eyes.
52 00:02:26,960 00:02:28,440 We make everything fresh every day, We make everything fresh every day,
53 00:02:28,640 00:02:31,120 whether it be the tortilla, the salsa, the garnish. whether it be the tortilla, the salsa, the garnish.
54 00:02:31,320 00:02:32,680 It's all fresh, it's all handmade. It's all fresh, it's all handmade.
55 00:02:32,880 00:02:35,280 What a combination of flavours. What a combination of flavours.
56 00:02:36,640 00:02:40,920 The ocean trout and that orange zest really just brings it alive. The ocean trout and that orange zest really just brings it alive.
57 00:02:42,240 00:02:46,200 Congratulations, ladies, on being the last two home cooks standing. Congratulations, ladies, on being the last two home cooks standing.
58 00:02:46,400 00:02:50,560 You two seem like you've become really good friends along the way. You two seem like you've become really good friends along the way.
59 00:02:50,760 00:02:53,040 We just exchanged numbers. We just exchanged numbers.
60 00:02:54,240 00:02:56,760 We're now, uh, in a girls' trip. We're now, uh, in a girls' trip.
61 00:02:56,960 00:02:58,880 To Perth to go to El Publico. To Perth to go to El Publico.
62 00:02:59,080 00:03:00,680 DAN HONG: Oh, wow! DAN HONG: Oh, wow!
63 00:03:00,880 00:03:02,160 Awesome. Awesome.
64 00:03:02,360 00:03:05,000 Flor and Becky, do well tonight Flor and Becky, do well tonight
65 00:03:05,200 00:03:09,680 and you have the opportunity to cook against head chef Tommy. and you have the opportunity to cook against head chef Tommy.
66 00:03:09,880 00:03:11,960 Tommy, who's next in your chefs' line to cook tonight? Tommy, who's next in your chefs' line to cook tonight?
67 00:03:12,160 00:03:13,920 We have Gianni, my sous-chef. We have Gianni, my sous-chef.
68 00:03:14,120 00:03:16,440 How do you rate Gianni's chances tonight? How do you rate Gianni's chances tonight?
69 00:03:16,640 00:03:18,960 Very highly. He knows the cuisine very well. Very highly. He knows the cuisine very well.
70 00:03:19,160 00:03:20,480 He's been cooking it his whole life He's been cooking it his whole life
71 00:03:20,680 00:03:22,600 and I think he's gonna produce the goods tonight. and I think he's gonna produce the goods tonight.
72 00:03:22,800 00:03:25,320 Sous-chef Gianni, please step up. Sous-chef Gianni, please step up.
73 00:03:27,120 00:03:29,360 Gianni, how are you feeling? Gianni, how are you feeling?
74 00:03:29,560 00:03:30,880 Little bit nervous, I must admit. Little bit nervous, I must admit.
75 00:03:31,080 00:03:34,240 The home cooks have shown a lot of passion and a lot of skill, The home cooks have shown a lot of passion and a lot of skill,
76 00:03:34,440 00:03:36,920 but we're the professionals so I can't let the team down. but we're the professionals so I can't let the team down.
77 00:03:37,120 00:03:40,600 Well, it looks like tonight's gonna be a great competition. Well, it looks like tonight's gonna be a great competition.
78 00:03:40,800 00:03:44,240 Sous-chef Gianni is born and raised in Mexico. Sous-chef Gianni is born and raised in Mexico.
79 00:03:44,440 00:03:45,880 Do you guys think you can beat him? Do you guys think you can beat him?
80 00:03:46,080 00:03:47,680 Yeah. No pressure. Yeah. No pressure.
81 00:03:47,880 00:03:48,880 (LAUGHTER) (LAUGHTER)
82 00:03:49,080 00:03:52,160 We know you can do it. You've got a trophy on your station there. We know you can do it. You've got a trophy on your station there.
83 00:03:52,360 00:03:54,640 Yeah, I just have to keep looking back at that Yeah, I just have to keep looking back at that
84 00:03:54,840 00:03:58,280 and just let it inspire me and know, like, I can do it. and just let it inspire me and know, like, I can do it.
85 00:03:58,480 00:04:00,840 Well, tonight we want to see your best... Well, tonight we want to see your best...
86 00:04:02,080 00:04:03,120 ..chilaquiles! ..chilaquiles!
87 00:04:03,320 00:04:05,480 (SIGHS) I love chilaquiles! (SIGHS) I love chilaquiles!
88 00:04:06,640 00:04:09,640 MAEVE O'MEARA: Chilaquiles means chillies and greens. MAEVE O'MEARA: Chilaquiles means chillies and greens.
89 00:04:09,840 00:04:11,880 Traditionally eaten at breakfast, Traditionally eaten at breakfast,
90 00:04:12,080 00:04:14,040 the dish was invented to make use the dish was invented to make use
91 00:04:14,240 00:04:16,720 of leftover tortilla chips and salsa. of leftover tortilla chips and salsa.
92 00:04:16,920 00:04:19,280 Though it's often topped with scrambled eggs, Though it's often topped with scrambled eggs,
93 00:04:19,480 00:04:21,080 avocado or pulled chicken, avocado or pulled chicken,
94 00:04:21,280 00:04:25,040 there are also many other regional variations. there are also many other regional variations.
95 00:04:25,240 00:04:29,200 DAN HONG: Tonight the judge that will be blind tasting is Melissa! DAN HONG: Tonight the judge that will be blind tasting is Melissa!
96 00:04:29,400 00:04:30,480 Good luck. Good luck.
97 00:04:30,680 00:04:32,720 MAEVE O'MEARA: As the blind-tasting judge, MAEVE O'MEARA: As the blind-tasting judge,
98 00:04:32,920 00:04:35,040 Melissa will taste each dish without knowing Melissa will taste each dish without knowing
99 00:04:35,240 00:04:39,480 if it was made by sous-chef Gianni or by the home cooks. if it was made by sous-chef Gianni or by the home cooks.
100 00:04:39,680 00:04:42,560 You have 75 minutes, so let's cook! You have 75 minutes, so let's cook!
101 00:04:42,760 00:04:44,520 GIANNI: Vamos! (SIGHS) Ooh. GIANNI: Vamos! (SIGHS) Ooh.
102 00:04:50,920 00:04:55,040 FLOR: Tonight I'm making chilaquiles with chicken and egg FLOR: Tonight I'm making chilaquiles with chicken and egg
103 00:04:55,240 00:04:57,920 and also the tortilla chilaquiles. and also the tortilla chilaquiles.
104 00:04:58,120 00:05:02,840 The first thing that I did, it was my tortillas, The first thing that I did, it was my tortillas,
105 00:05:03,040 00:05:07,880 because usually you have to spend a lot of time making the tortillas, because usually you have to spend a lot of time making the tortillas,
106 00:05:08,080 00:05:10,560 uh, putting in the saucepan. uh, putting in the saucepan.
107 00:05:10,760 00:05:13,960 After when they done, you need to cut it in triangles After when they done, you need to cut it in triangles
108 00:05:14,160 00:05:17,080 and fry all the tortillas. and fry all the tortillas.
109 00:05:18,200 00:05:22,920 I need to boil my chicken breast with some spices, onion, I need to boil my chicken breast with some spices, onion,
110 00:05:23,120 00:05:24,920 garlic and a little bit of salt. garlic and a little bit of salt.
111 00:05:25,120 00:05:28,560 The time is very short so I need to concentrate The time is very short so I need to concentrate
112 00:05:28,760 00:05:30,520 because, uh, the time flies. because, uh, the time flies.
113 00:05:30,720 00:05:35,040 I am making a baked salsa verde chilaquiles. I am making a baked salsa verde chilaquiles.
114 00:05:35,240 00:05:37,360 I've already got some tomatillos roasting off I've already got some tomatillos roasting off
115 00:05:37,560 00:05:39,320 as well as some poblanos and jalapeno. as well as some poblanos and jalapeno.
116 00:05:39,520 00:05:41,720 I've also got tortillas to make. I've also got tortillas to make.
117 00:05:41,920 00:05:43,480 Let them cool off, then fry them Let them cool off, then fry them
118 00:05:43,680 00:05:45,600 so there's a lot to do in a short amount of time. so there's a lot to do in a short amount of time.
119 00:05:45,800 00:05:49,840 So when I make my tortillas I get the masa flour So when I make my tortillas I get the masa flour
120 00:05:50,040 00:05:52,440 and mix in a nice kind of lukewarm water. and mix in a nice kind of lukewarm water.
121 00:05:52,640 00:05:53,840 You don't want it too hot. You don't want it too hot.
122 00:05:54,040 00:05:57,920 I also squeeze in some sneaky lime juice and a little bit of salt. I also squeeze in some sneaky lime juice and a little bit of salt.
123 00:05:58,120 00:06:00,920 You want to get a nice spongy dough. You want to get a nice spongy dough.
124 00:06:01,120 00:06:03,280 Then I roll them out into the balls Then I roll them out into the balls
125 00:06:03,480 00:06:05,640 and keep then underneath a warm tea towel and keep then underneath a warm tea towel
126 00:06:05,840 00:06:08,080 just to keep the dough nice and moist. just to keep the dough nice and moist.
127 00:06:08,280 00:06:11,960 I've got my tortillas all rolled up. They're having a little nap. I've got my tortillas all rolled up. They're having a little nap.
128 00:06:13,760 00:06:15,720 Tonight I'll be cooking El Publico's chilaquiles Tonight I'll be cooking El Publico's chilaquiles
129 00:06:15,920 00:06:17,440 with three fresh salsas, with three fresh salsas,
130 00:06:17,640 00:06:18,760 all tomatillo based. all tomatillo based.
131 00:06:18,960 00:06:21,880 So we have a tomatillo sauce, we have an avocado sauce So we have a tomatillo sauce, we have an avocado sauce
132 00:06:22,080 00:06:23,520 and a tomatillo pica de gallo. and a tomatillo pica de gallo.
133 00:06:23,720 00:06:26,360 It is a very simple dish but it can be an amazing dish It is a very simple dish but it can be an amazing dish
134 00:06:26,560 00:06:28,920 if you just look out for a few key things. if you just look out for a few key things.
135 00:06:29,120 00:06:31,440 Keep the freshness in there, keep it lively, keep it exciting Keep the freshness in there, keep it lively, keep it exciting
136 00:06:31,640 00:06:33,400 and don't overcook your tortillas. and don't overcook your tortillas.
137 00:06:33,600 00:06:36,360 Usually chilaquiles are made with stale, whole tortillas. Usually chilaquiles are made with stale, whole tortillas.
138 00:06:36,560 00:06:38,880 It's a dish, like many other cultures, have old bread, It's a dish, like many other cultures, have old bread,
139 00:06:39,080 00:06:40,440 which they invent a dish for. which they invent a dish for.
140 00:06:40,640 00:06:42,560 So we need to get some age into them So we need to get some age into them
141 00:06:42,760 00:06:45,160 so we need to get these going as quickly as we can. so we need to get these going as quickly as we can.
142 00:06:46,920 00:06:49,160 TOMMY: Yeah, look at that press! Yoo! TOMMY: Yeah, look at that press! Yoo!
143 00:06:49,360 00:06:52,280 To create the tortillas, obviously it's a handmade process - To create the tortillas, obviously it's a handmade process -
144 00:06:52,480 00:06:54,200 we don't have an automatic machine. we don't have an automatic machine.
145 00:06:54,400 00:06:56,920 Little bit of elbow grease will definitely the result done. Little bit of elbow grease will definitely the result done.
146 00:06:57,120 00:07:00,400 Also tortillas will be triple cooked for this. Also tortillas will be triple cooked for this.
147 00:07:00,600 00:07:02,920 Look at this guy. Calculated, organised. Look at this guy. Calculated, organised.
148 00:07:03,120 00:07:05,080 He's like the Mexican terminator. He's like the Mexican terminator.
149 00:07:05,280 00:07:06,360 We'll fry them in a pan, We'll fry them in a pan,
150 00:07:06,560 00:07:08,960 then we'll deep-fry them and then we'll cook them in the salsa. then we'll deep-fry them and then we'll cook them in the salsa.
151 00:07:09,160 00:07:11,200 Great work. Onto the salsa. Great work. Onto the salsa.
152 00:07:11,400 00:07:13,040 Yes, Chef! Yes, Chef!
153 00:07:13,240 00:07:14,640 (WHISPERS) Tortas, tortas. (WHISPERS) Tortas, tortas.
154 00:07:14,840 00:07:18,200 It's a little bit slow on making the tortillas to start with It's a little bit slow on making the tortillas to start with
155 00:07:18,400 00:07:21,240 but I just had a million things running through my mind but I just had a million things running through my mind
156 00:07:21,440 00:07:23,040 and I was thinking ahead and I was thinking ahead
157 00:07:23,240 00:07:25,640 trying to think of the other things I needed to do trying to think of the other things I needed to do
158 00:07:25,840 00:07:27,440 so it seemed a bit slow so it seemed a bit slow
159 00:07:27,640 00:07:30,120 but I was also getting other things done at the same time. but I was also getting other things done at the same time.
160 00:07:31,440 00:07:33,480 Everyone does things differently. Everyone does things differently.
161 00:07:35,120 00:07:38,200 So they may be at different stages but I may have done something else. So they may be at different stages but I may have done something else.
162 00:07:38,400 00:07:40,960 Or they may be faster. Or they may be faster.
163 00:07:41,160 00:07:42,480 (LAUGHS) (LAUGHS)
164 00:07:44,200 00:07:46,840 FLOR: The salsa, I make, uh, the green salsa FLOR: The salsa, I make, uh, the green salsa
165 00:07:47,040 00:07:50,320 with tomatillo, some chilli, with tomatillo, some chilli,
166 00:07:50,520 00:07:53,200 coriander, onion, garlic, coriander, onion, garlic,
167 00:07:53,400 00:07:55,040 and epazote - and epazote -
168 00:07:55,240 00:08:00,960 the secret ingredient of the sauce, makes the flavour totally different. the secret ingredient of the sauce, makes the flavour totally different.
169 00:08:01,160 00:08:04,280 We usually add fresh epazotes but we have, uh... We usually add fresh epazotes but we have, uh...
170 00:08:04,480 00:08:06,720 This is a dried epazote. Dry one, yeah. This is a dried epazote. Dry one, yeah.
171 00:08:06,920 00:08:08,480 Mmm. Mmm.
172 00:08:08,680 00:08:11,080 It's like a fragrant... It's like a fragrant...
173 00:08:11,280 00:08:13,680 It's almost a little bit lemony sort of... It's almost a little bit lemony sort of...
174 00:08:13,880 00:08:16,520 Actually, this one is good for the digestion. Actually, this one is good for the digestion.
175 00:08:17,800 00:08:21,520 With the salsa verde, you need to get the tanginess right With the salsa verde, you need to get the tanginess right
176 00:08:21,720 00:08:24,640 so you've got the tomatillos which can be a little bit tart so you've got the tomatillos which can be a little bit tart
177 00:08:24,840 00:08:27,440 so you don't want it to be too overpowering so you don't want it to be too overpowering
178 00:08:27,640 00:08:30,160 so you've to the lime juice in there as well, so you've to the lime juice in there as well,
179 00:08:30,360 00:08:32,240 and then just combine it all together, and then just combine it all together,
180 00:08:32,440 00:08:34,840 and I threw a little salt in there as well. and I threw a little salt in there as well.
181 00:08:36,880 00:08:38,320 Mmm. That's yum! Mmm. That's yum!
182 00:08:41,000 00:08:44,320 So once the tortillas are pressed and cooked and cooling down, So once the tortillas are pressed and cooked and cooling down,
183 00:08:44,520 00:08:47,040 uh, it gives me a chance to start working on prep. uh, it gives me a chance to start working on prep.
184 00:08:47,240 00:08:48,880 So we got jalapenos here, So we got jalapenos here,
185 00:08:49,080 00:08:51,320 the starting chilli used in Mexico for many recipes. the starting chilli used in Mexico for many recipes.
186 00:08:51,520 00:08:53,400 Fresh tomatillos, avocado, Fresh tomatillos, avocado,
187 00:08:53,600 00:08:55,960 coriander seeds toasting off here. coriander seeds toasting off here.
188 00:08:56,160 00:08:58,280 Onion, garlic. Onion, garlic.
189 00:08:58,480 00:09:00,920 MARK OLIVE: He's got some deadly knife skills here. MARK OLIVE: He's got some deadly knife skills here.
190 00:09:01,120 00:09:03,320 Gianni is a gun. He is a gun. Gianni is a gun. He is a gun.
191 00:09:03,520 00:09:06,560 We call him 'Machete' in the kitchen and he will crush it today. We call him 'Machete' in the kitchen and he will crush it today.
192 00:09:06,760 00:09:08,920 Got some tough competition, though, don't you reckon, Got some tough competition, though, don't you reckon,
193 00:09:09,120 00:09:10,560 with Flor and... with Flor and...
194 00:09:10,760 00:09:12,560 Yeah, as soon as I saw Flor on the first night Yeah, as soon as I saw Flor on the first night
195 00:09:12,760 00:09:14,760 I knew she was gonna be the stiffest competition. I knew she was gonna be the stiffest competition.
196 00:09:14,960 00:09:17,800 She's been cooking Mexican food since she was a child. She's been cooking Mexican food since she was a child.
197 00:09:18,000 00:09:19,760 And, look, Becky's killing it down there. And, look, Becky's killing it down there.
198 00:09:19,960 00:09:21,080 She's doing great. She's doing great.
199 00:09:21,280 00:09:23,200 Every dish she's put up so far has been really good. Every dish she's put up so far has been really good.
200 00:09:23,400 00:09:25,400 And in my opinion, home cooks are always the best cooks. And in my opinion, home cooks are always the best cooks.
201 00:09:25,600 00:09:26,920 I learned to cook from my mum I learned to cook from my mum
202 00:09:27,120 00:09:30,480 and that's where you develop a passion for food. and that's where you develop a passion for food.
203 00:09:31,720 00:09:34,040 GIANNI: The first sauce that we're cooking is a tomatillo salsa GIANNI: The first sauce that we're cooking is a tomatillo salsa
204 00:09:34,240 00:09:35,640 in which we're gonna cook the totopos, in which we're gonna cook the totopos,
205 00:09:35,840 00:09:37,560 and this is literally just fresh tomatillos, and this is literally just fresh tomatillos,
206 00:09:37,760 00:09:40,720 onion, garlic, lime and coriander. onion, garlic, lime and coriander.
207 00:09:42,680 00:09:44,560 Because we're using fresh tomatillos, Because we're using fresh tomatillos,
208 00:09:44,760 00:09:46,360 this sauce can go really wrong. this sauce can go really wrong.
209 00:09:47,560 00:09:49,120 Tomatillos have a very mild flavour, Tomatillos have a very mild flavour,
210 00:09:49,320 00:09:50,760 a little bit acidic, a little bit acidic,
211 00:09:50,960 00:09:52,040 and if we are adding raw garlic and if we are adding raw garlic
212 00:09:52,280 00:09:55,240 it completely overpowers the rest of the subtle flavours of the tomatillo, it completely overpowers the rest of the subtle flavours of the tomatillo,
213 00:09:55,440 00:09:57,520 so it's crucial to get that right, that balance. so it's crucial to get that right, that balance.
214 00:09:59,440 00:10:02,600 I tasted it. It seemed right. I tasted it. It seemed right.
215 00:10:03,960 00:10:06,640 When I went back for a second taste, I noticed there was too much garlic. When I went back for a second taste, I noticed there was too much garlic.
216 00:10:06,840 00:10:09,440 Chef, too much garlic in the first tomatillo. Chef, too much garlic in the first tomatillo.
217 00:10:09,640 00:10:11,600 Oh, really? You're doing the first one again? Oh, really? You're doing the first one again?
218 00:10:11,800 00:10:13,440 Too much garlic. Too much garlic.
219 00:10:14,760 00:10:16,880 Fry, little chippies. Fry, little chippies.
220 00:10:17,080 00:10:19,640 They're puffing up really nicely, which is good. They're puffing up really nicely, which is good.
221 00:10:19,840 00:10:23,160 If you're doing in this way, the egg will stick on the tortilla. If you're doing in this way, the egg will stick on the tortilla.
222 00:10:23,360 00:10:25,360 MARK OLIVE: Oh! Mmm. MARK OLIVE: Oh! Mmm.
223 00:10:25,560 00:10:27,440 Perfectly cooked egg! Perfectly cooked egg!
224 00:10:27,640 00:10:29,840 I'd happily eat this for breakfast any day of the week. I'd happily eat this for breakfast any day of the week.
225 00:10:30,040 00:10:31,360 (LAUGHS) Yeah. (LAUGHS) Yeah.
226 00:10:35,480 00:10:37,240 MAEVE O'MEARA: It's Mexican week. MAEVE O'MEARA: It's Mexican week.
227 00:10:37,440 00:10:39,200 Our two home cooks, Flor and Becky, Our two home cooks, Flor and Becky,
228 00:10:39,400 00:10:42,240 are battling El Publico's sous-chef, Gianni, are battling El Publico's sous-chef, Gianni,
229 00:10:42,440 00:10:44,000 in a chilaquiles challenge. in a chilaquiles challenge.
230 00:10:44,200 00:10:45,640 OK, you've got 30 minutes OK, you've got 30 minutes
231 00:10:45,840 00:10:47,800 until we need your plate up on the pass, thanks. until we need your plate up on the pass, thanks.
232 00:10:48,000 00:10:50,720 Tonight's blind-tasting judge is Melissa. Tonight's blind-tasting judge is Melissa.
233 00:10:50,920 00:10:52,600 She'll pick the winner without knowing She'll pick the winner without knowing
234 00:10:52,800 00:10:55,880 whether she's tasting the dish of a home cook or the sous-chef. whether she's tasting the dish of a home cook or the sous-chef.
235 00:10:56,080 00:10:58,280 My expectations of chilaquiles is very simple. My expectations of chilaquiles is very simple.
236 00:10:58,480 00:11:02,200 Beautiful soft tostadas that have been soaking in that gorgeous salsa, Beautiful soft tostadas that have been soaking in that gorgeous salsa,
237 00:11:02,400 00:11:05,480 great, beautifully balanced, well-seasoned flavour great, beautifully balanced, well-seasoned flavour
238 00:11:05,680 00:11:08,400 and some lovely textural pops on top. and some lovely textural pops on top.
239 00:11:08,600 00:11:11,120 I think sometimes the simplest dishes can be the greatest ones. I think sometimes the simplest dishes can be the greatest ones.
240 00:11:11,320 00:11:14,000 Fry, little chippies! Fry, little chippies!
241 00:11:17,440 00:11:19,800 GIANNI: So we have three fresh salsas, all tomatillo based. GIANNI: So we have three fresh salsas, all tomatillo based.
242 00:11:20,000 00:11:22,160 And when I made the first tomatillo salsa And when I made the first tomatillo salsa
243 00:11:22,360 00:11:24,720 I tasted it and noticed there was too much garlic. I tasted it and noticed there was too much garlic.
244 00:11:24,920 00:11:27,720 So I've learned by experience that if something goes wrong So I've learned by experience that if something goes wrong
245 00:11:27,920 00:11:29,520 you need to fix it in the kitchen straightaway you need to fix it in the kitchen straightaway
246 00:11:29,720 00:11:31,640 and then move onto the next job. and then move onto the next job.
247 00:11:32,720 00:11:33,800 Which is what I did. Which is what I did.
248 00:11:34,000 00:11:37,000 I recooked the tomatillo salsa with less garlic. Came out perfect. I recooked the tomatillo salsa with less garlic. Came out perfect.
249 00:11:37,200 00:11:42,400 So the avocado salsa is kind of a form of guacamole, if you will, So the avocado salsa is kind of a form of guacamole, if you will,
250 00:11:42,600 00:11:46,600 so avocado, coriander, lime, salt and chilli. so avocado, coriander, lime, salt and chilli.
251 00:11:47,920 00:11:50,720 It's funny when everyone asks me what a real guacamole is It's funny when everyone asks me what a real guacamole is
252 00:11:50,920 00:11:52,240 or what an authentic guacamole is. or what an authentic guacamole is.
253 00:11:52,440 00:11:54,680 I can give you at least five recipes and they're all real, I can give you at least five recipes and they're all real,
254 00:11:54,880 00:11:56,520 they're all authentic, they're all Mexican. they're all authentic, they're all Mexican.
255 00:11:56,720 00:11:58,960 Just depends where you're from and who your grandmother is. Just depends where you're from and who your grandmother is.
256 00:11:59,160 00:12:03,040 TOMMY: Go, G! Nice one, bro. Nice one. TOMMY: Go, G! Nice one, bro. Nice one.
257 00:12:04,240 00:12:05,320 He's looking good. He's looking good.
258 00:12:05,520 00:12:10,440 So, when I was combining the salsa verde into the crisp tortilla chips So, when I was combining the salsa verde into the crisp tortilla chips
259 00:12:10,640 00:12:11,960 I didn't want to add too much I didn't want to add too much
260 00:12:12,160 00:12:13,920 'cause I didn't want to make it soggy 'cause I didn't want to make it soggy
261 00:12:14,120 00:12:16,000 and then I added cheese and then I added cheese
262 00:12:16,200 00:12:17,960 and I didn't want to add too much cheese and I didn't want to add too much cheese
263 00:12:18,160 00:12:19,680 because I didn't want it to be too cheesy. because I didn't want it to be too cheesy.
264 00:12:19,880 00:12:21,960 And then I'm baking them in the oven. And then I'm baking them in the oven.
265 00:12:23,640 00:12:25,600 The chilaquiles that I make today, The chilaquiles that I make today,
266 00:12:25,800 00:12:28,400 this version is from Michoacan. this version is from Michoacan.
267 00:12:28,600 00:12:31,480 The difference is the egg, The difference is the egg,
268 00:12:31,680 00:12:34,640 because I fold the egg through all my saucepan. because I fold the egg through all my saucepan.
269 00:12:34,840 00:12:39,240 If you're doing in this way, the egg will stick on the tortilla. If you're doing in this way, the egg will stick on the tortilla.
270 00:12:39,440 00:12:41,240 So it makes a huge difference So it makes a huge difference
271 00:12:41,440 00:12:43,640 because the tortilla absorb the flavour, because the tortilla absorb the flavour,
272 00:12:43,840 00:12:46,680 makes a little bit dry, still crunchy makes a little bit dry, still crunchy
273 00:12:46,880 00:12:50,760 and when the tortilla absorb the egg, I add my salsa. and when the tortilla absorb the egg, I add my salsa.
274 00:12:50,960 00:12:54,440 As a side dish I make the tortilla chilaquiles. As a side dish I make the tortilla chilaquiles.
275 00:12:54,640 00:12:57,400 They call the Mexican sandwich. They call the Mexican sandwich.
276 00:12:57,600 00:13:00,000 The bread is like a sour bread. The bread is like a sour bread.
277 00:13:00,200 00:13:02,000 I add the chilaquiles, I add the chilaquiles,
278 00:13:02,200 00:13:05,920 a little bit more salsa, I add some onion, a little bit more salsa, I add some onion,
279 00:13:06,120 00:13:10,240 chicken, uh, sour cream, cheese. chicken, uh, sour cream, cheese.
280 00:13:10,440 00:13:12,400 I think works pretty well I think works pretty well
281 00:13:12,600 00:13:17,200 because it's what Mexicans, we usually have for breakfast. because it's what Mexicans, we usually have for breakfast.
282 00:13:20,880 00:13:24,600 So we have our tomatillo salsa which we're gonna cook the chilaquiles in. So we have our tomatillo salsa which we're gonna cook the chilaquiles in.
283 00:13:24,800 00:13:26,040 We have the avocado salsa. We have the avocado salsa.
284 00:13:26,240 00:13:28,960 That's the start of the pico de gallo tomatillo, That's the start of the pico de gallo tomatillo,
285 00:13:29,160 00:13:30,480 which we're gonna finish with. which we're gonna finish with.
286 00:13:30,680 00:13:32,840 Just waiting on these totopos to crisp up. Just waiting on these totopos to crisp up.
287 00:13:33,040 00:13:34,400 They're puffing up really nicely. They're puffing up really nicely.
288 00:13:34,600 00:13:36,920 We've got a nice bit of volume here, which is good. We've got a nice bit of volume here, which is good.
289 00:13:37,120 00:13:38,880 That'll give us the texture we're looking for, That'll give us the texture we're looking for,
290 00:13:39,080 00:13:41,200 so, soft in the middle and crispy on the outside so, soft in the middle and crispy on the outside
291 00:13:41,400 00:13:42,760 once we get it cooking. once we get it cooking.
292 00:13:42,960 00:13:44,320 I had my side of the cook packed down I had my side of the cook packed down
293 00:13:44,520 00:13:46,160 but I wanted to check out what they were doing. but I wanted to check out what they were doing.
294 00:13:46,360 00:13:48,400 You know, you've got to size up your competition. You know, you've got to size up your competition.
295 00:14:04,320 00:14:07,200 Hello, Bec. Sorry, we're speaking Spanish here. You can't speak in code! Hello, Bec. Sorry, we're speaking Spanish here. You can't speak in code!
296 00:14:07,400 00:14:09,640 How are your chilaquiles? What's going on here? How are your chilaquiles? What's going on here?
297 00:14:09,840 00:14:10,960 Oh, I'm just about to cook an egg. Oh, I'm just about to cook an egg.
298 00:14:11,160 00:14:14,200 I've got my stuff in the oven and just trying to get it done. I've got my stuff in the oven and just trying to get it done.
299 00:14:14,400 00:14:16,000 You're baking your chilaquiles? Yeah, yeah. You're baking your chilaquiles? Yeah, yeah.
300 00:14:16,200 00:14:18,240 You're getting some cheese on top? Oh, it's layered! You're getting some cheese on top? Oh, it's layered!
301 00:14:18,440 00:14:19,960 You're making, like, a lasagne. Yes. You're making, like, a lasagne. Yes.
302 00:14:20,160 00:14:22,360 Layers - totopas, salsa, cheese, totopas, salsa, cheese. Layers - totopas, salsa, cheese, totopas, salsa, cheese.
303 00:14:22,560 00:14:23,920 Exactly. Nice. Exactly. Nice.
304 00:14:24,120 00:14:25,960 That's the traditional way of making chilaquiles. That's the traditional way of making chilaquiles.
305 00:14:26,160 00:14:28,240 So are you finished and just out for a stroll? So are you finished and just out for a stroll?
306 00:14:28,440 00:14:29,720 Just buying some time? Just buying some time?
307 00:14:29,920 00:14:31,640 I thought I would check how you guys were doing. I thought I would check how you guys were doing.
308 00:14:31,840 00:14:32,960 Little stressed. Little stressed.
309 00:14:33,160 00:14:34,960 Aren't we all? Aren't we all? Aren't we all? Aren't we all?
310 00:14:35,160 00:14:37,160 DAN HONG: Five minutes, guys, you've got five minutes DAN HONG: Five minutes, guys, you've got five minutes
311 00:14:37,360 00:14:39,000 till you need to get your plates on the pass. till you need to get your plates on the pass.
312 00:14:39,200 00:14:40,720 Alright, it's coming out! Alright, it's coming out!
313 00:14:48,360 00:14:51,120 Getting that balance right really is trial and error Getting that balance right really is trial and error
314 00:14:51,320 00:14:53,920 because we're looking at six elements there plus the totopos because we're looking at six elements there plus the totopos
315 00:14:54,120 00:14:56,520 and then you have a fried egg to bring it all together. and then you have a fried egg to bring it all together.
316 00:15:10,360 00:15:13,520 Yeah! Whoo! (CHEFS APPLAUD) Yeah! Whoo! (CHEFS APPLAUD)
317 00:15:14,720 00:15:15,720 Ahhh! Ahhh!
318 00:15:15,920 00:15:18,400 I thought I was running behind the entire time I thought I was running behind the entire time
319 00:15:18,600 00:15:20,640 but I'm really happy with what I plated up but I'm really happy with what I plated up
320 00:15:20,840 00:15:24,120 and I think the flavours are there and, yeah, I'm excited. and I think the flavours are there and, yeah, I'm excited.
321 00:15:29,400 00:15:33,400 MAEVE O'MEARA: It's Mexican week and the chilaquiles challenge is over. MAEVE O'MEARA: It's Mexican week and the chilaquiles challenge is over.
322 00:15:33,600 00:15:35,160 Home cooks Flor and Becky Home cooks Flor and Becky
323 00:15:35,360 00:15:39,400 have been battling against El Publico's sous-chef, Gianni. have been battling against El Publico's sous-chef, Gianni.
324 00:15:39,600 00:15:41,800 Melissa, tonight's blind-tasting judge, Melissa, tonight's blind-tasting judge,
325 00:15:42,000 00:15:44,600 will sample the three versions of chilaquiles will sample the three versions of chilaquiles
326 00:15:44,800 00:15:47,760 with no idea which dish was prepared by the chef with no idea which dish was prepared by the chef
327 00:15:47,960 00:15:49,400 or the home cooks. or the home cooks.
328 00:15:49,600 00:15:52,840 Well, I don't know about you but I'm definitely feeling like breakfast. Well, I don't know about you but I'm definitely feeling like breakfast.
329 00:15:53,040 00:15:56,600 DAN HONG: Yeah, look, three green versions of chilaquiles on the pass, DAN HONG: Yeah, look, three green versions of chilaquiles on the pass,
330 00:15:56,800 00:16:00,040 I think you're in for a great treat. I think you're in for a great treat.
331 00:16:00,240 00:16:04,400 This is a baked salsa verde chilaquiles. This is a baked salsa verde chilaquiles.
332 00:16:04,600 00:16:06,680 This is looking very promising. This is looking very promising.
333 00:16:07,720 00:16:09,160 Love that fried egg on top. Love that fried egg on top.
334 00:16:09,360 00:16:11,200 Yeah, it looks great. Look at that yolk. Oooh! Yeah, it looks great. Look at that yolk. Oooh!
335 00:16:11,400 00:16:12,800 Oh! Ohhh! Oh! Ohhh!
336 00:16:13,000 00:16:16,000 Mmmm! So good. Mmmm! So good.
337 00:16:16,200 00:16:18,560 That is a perfectly cooked egg! That is a perfectly cooked egg!
338 00:16:18,760 00:16:21,560 I love a sunny side up egg. I love a sunny side up egg.
339 00:16:27,400 00:16:29,160 Mmm. Lovely. Mmm. Lovely.
340 00:16:29,360 00:16:30,640 Must be pretty good? Must be pretty good?
341 00:16:32,120 00:16:33,080 Going in for seconds. Going in for seconds.
342 00:16:33,280 00:16:34,920 Mmm, OK. Mmm, OK.
343 00:16:35,120 00:16:37,240 I love the ricotta on top. I love the ricotta on top.
344 00:16:37,440 00:16:40,800 Adds a little lovely salty touch to this dish. Adds a little lovely salty touch to this dish.
345 00:16:41,000 00:16:43,680 That little tiny bit of spice and the freshness from the coriander. That little tiny bit of spice and the freshness from the coriander.
346 00:16:43,880 00:16:45,080 This is a lovely dish. This is a lovely dish.
347 00:16:45,280 00:16:47,400 If anything, I would have to say If anything, I would have to say
348 00:16:47,600 00:16:51,360 I'd love a little bit more salsa verde in with the tostadas I'd love a little bit more salsa verde in with the tostadas
349 00:16:51,560 00:16:55,280 because the texture of the tostadas is still a little crunchy, because the texture of the tostadas is still a little crunchy,
350 00:16:55,480 00:16:56,640 a little brittle, a little brittle,
351 00:16:56,840 00:16:58,800 and for me when I think about chilaquiles, and for me when I think about chilaquiles,
352 00:16:59,000 00:17:01,720 I think about that soft tostada texture I think about that soft tostada texture
353 00:17:01,920 00:17:06,240 and really the crunchy bits being on the outside if it's been grilled. and really the crunchy bits being on the outside if it's been grilled.
354 00:17:06,440 00:17:08,560 But it's a really lovely dish. But it's a really lovely dish.
355 00:17:08,760 00:17:11,400 I'd happily eat this for breakfast any day of the week. I'd happily eat this for breakfast any day of the week.
356 00:17:11,600 00:17:15,680 This is a chilaquiles with three salsas. This is a chilaquiles with three salsas.
357 00:17:15,880 00:17:18,240 I love seeing the avocado here on the plate. I love seeing the avocado here on the plate.
358 00:17:18,440 00:17:22,480 I can see possibly an avocado cream as well as some pieces of avocado. I can see possibly an avocado cream as well as some pieces of avocado.
359 00:17:22,680 00:17:24,360 That's right. That's one of the salsas. That's right. That's one of the salsas.
360 00:17:24,560 00:17:26,520 So that's the guacamole salsa. So that's the guacamole salsa.
361 00:17:26,720 00:17:29,680 Great, and I see a salsa verde. Yes, a salsa verde. Great, and I see a salsa verde. Yes, a salsa verde.
362 00:17:29,880 00:17:31,720 Lovely. Ahh! Lovely. Ahh!
363 00:17:31,920 00:17:34,640 Now that's the texture I was looking for. Now that's the texture I was looking for.
364 00:17:34,840 00:17:39,360 It's still holding together but I could pull it apart. It's still holding together but I could pull it apart.
365 00:17:39,560 00:17:41,000 Lovely. Lovely.
366 00:17:57,680 00:18:00,800 This dish has great balance of flavour and perfect seasoning. This dish has great balance of flavour and perfect seasoning.
367 00:18:01,000 00:18:03,120 Straight off the bat - very clear. Straight off the bat - very clear.
368 00:18:03,320 00:18:06,160 Creaminess of the avocado and the crema, Creaminess of the avocado and the crema,
369 00:18:06,360 00:18:09,400 that really bright acidity from the salsa verde, that really bright acidity from the salsa verde,
370 00:18:09,600 00:18:12,320 that beautiful sunshiny yolk. that beautiful sunshiny yolk.
371 00:18:12,520 00:18:15,080 Overall, everything works beautifully together. Overall, everything works beautifully together.
372 00:18:15,280 00:18:17,000 And three salsas? And three salsas?
373 00:18:17,200 00:18:18,520 Great choice. Great choice.
374 00:18:18,720 00:18:23,240 This is a chicken and egg chilaquiles with tomatillo salsa. This is a chicken and egg chilaquiles with tomatillo salsa.
375 00:18:23,440 00:18:27,120 Well, I see a lot of ricotta over the top. Well, I see a lot of ricotta over the top.
376 00:18:27,320 00:18:31,040 Yeah, this cheese is a mixture of ricotta and fetta cheese. Yeah, this cheese is a mixture of ricotta and fetta cheese.
377 00:18:31,240 00:18:32,600 Right. Right.
378 00:18:32,800 00:18:34,480 This is a really lovely dish. This is a really lovely dish.
379 00:18:34,680 00:18:37,480 I wish I could see a little more tostada from the top I wish I could see a little more tostada from the top
380 00:18:37,680 00:18:40,080 but I suspect I'll find them if I dig a little deeper. but I suspect I'll find them if I dig a little deeper.
381 00:18:40,280 00:18:41,720 You will. I mean, you will. You will. I mean, you will.
382 00:18:41,920 00:18:44,080 It's layered. Ooh, la-la. It's layered. Ooh, la-la.
383 00:18:44,280 00:18:47,160 They definitely look like layers of flavour. Look at that! They definitely look like layers of flavour. Look at that!
384 00:18:47,360 00:18:48,760 Look at that! Look at that!
385 00:18:56,040 00:18:57,800 Lovely, tender tostada. Lovely, tender tostada.
386 00:18:58,000 00:19:02,600 And you also have the chilaquiles torta on the side. And you also have the chilaquiles torta on the side.
387 00:19:02,800 00:19:03,880 Wonderful. Wonderful.
388 00:19:12,000 00:19:15,680 At first glance, the ricotta, the fetta, the crema on top At first glance, the ricotta, the fetta, the crema on top
389 00:19:15,880 00:19:18,200 looks like it might be a bit too much, looks like it might be a bit too much,
390 00:19:18,400 00:19:22,200 especially with the addition of the richness of meat. especially with the addition of the richness of meat.
391 00:19:22,400 00:19:24,200 There's chicken in here and egg. There's chicken in here and egg.
392 00:19:24,400 00:19:27,520 But the acidity of the salsa verde But the acidity of the salsa verde
393 00:19:27,720 00:19:31,120 with the richness of all of these other ingredients with the richness of all of these other ingredients
394 00:19:31,320 00:19:33,800 make for one hell of a chilaquiles. make for one hell of a chilaquiles.
395 00:19:34,000 00:19:36,360 Does this have purpose? I don't have a problem with it. Does this have purpose? I don't have a problem with it.
396 00:19:36,560 00:19:39,280 They were wanting to show authenticity They were wanting to show authenticity
397 00:19:39,480 00:19:42,760 in terms of the true way Mexicans eat breakfast, in terms of the true way Mexicans eat breakfast,
398 00:19:42,960 00:19:45,080 which is with a lot of gusto, clearly! which is with a lot of gusto, clearly!
399 00:19:45,280 00:19:47,360 It's tasty. It's tasty.
400 00:19:47,560 00:19:50,840 Three beautiful versions of chilaquiles on the pass. Three beautiful versions of chilaquiles on the pass.
401 00:19:51,040 00:19:52,800 You've got to decide. You've got to decide.
402 00:20:00,960 00:20:02,080 MAEVE O'MEARA: It's Mexican week. MAEVE O'MEARA: It's Mexican week.
403 00:20:02,280 00:20:05,000 Home cooks Flor and Becky have been competing Home cooks Flor and Becky have been competing
404 00:20:05,200 00:20:07,240 against El Publico's sous-chef, Gianni, against El Publico's sous-chef, Gianni,
405 00:20:07,440 00:20:09,840 in a chilaquiles challenge. in a chilaquiles challenge.
406 00:20:10,040 00:20:13,360 And now it's time to find out which is Melissa's favourite. And now it's time to find out which is Melissa's favourite.
407 00:20:15,120 00:20:16,440 Look what we have on the pass. Look what we have on the pass.
408 00:20:16,640 00:20:21,360 Three amazing plates celebrating this Mexican dish chilaquiles! Three amazing plates celebrating this Mexican dish chilaquiles!
409 00:20:21,560 00:20:23,600 Becky, how are you feeling? Becky, how are you feeling?
410 00:20:23,800 00:20:24,760 Um, a bit nervous. Um, a bit nervous.
411 00:20:24,960 00:20:27,120 The two of them are so gifted The two of them are so gifted
412 00:20:27,320 00:20:28,960 and they both grew up cooking these things, and they both grew up cooking these things,
413 00:20:29,160 00:20:31,440 so I'd be upset if I went home so I'd be upset if I went home
414 00:20:31,640 00:20:34,480 but I'd be super excited for her at the same time. but I'd be super excited for her at the same time.
415 00:20:34,680 00:20:38,280 Flor, would you like to cook against chef Tommy here? Flor, would you like to cook against chef Tommy here?
416 00:20:38,480 00:20:40,640 I think that will be great, you know, I think that will be great, you know,
417 00:20:40,840 00:20:43,040 this feeling like we can do something else, this feeling like we can do something else,
418 00:20:43,240 00:20:45,040 not only cooking at home! not only cooking at home!
419 00:20:45,240 00:20:48,280 Gianni, how do you think you went? Gianni, how do you think you went?
420 00:20:48,480 00:20:49,960 I think ours is a banging dish. I think ours is a banging dish.
421 00:20:50,160 00:20:52,200 Every element is what we'd usually do. Every element is what we'd usually do.
422 00:20:52,400 00:20:53,920 Hopefully that's good enough. Hopefully that's good enough.
423 00:20:54,120 00:20:56,440 There is a couple of dishes there that that look very good as well There is a couple of dishes there that that look very good as well
424 00:20:56,640 00:20:59,040 so I'm a little bit concerned, I'd be lying if I wouldn't say so. so I'm a little bit concerned, I'd be lying if I wouldn't say so.
425 00:20:59,240 00:21:01,320 Well, tonight they were all fantastic. Well, tonight they were all fantastic.
426 00:21:01,520 00:21:05,840 I was amazed and I was really comforted by the food that I tasted. I was amazed and I was really comforted by the food that I tasted.
427 00:21:06,040 00:21:09,200 And so the best plate on the pass is... And so the best plate on the pass is...
428 00:21:14,760 00:21:16,360 ..chilaquiles... Ahh! ..chilaquiles... Ahh!
429 00:21:16,560 00:21:18,640 ..with torta and chicken. ..with torta and chicken.
430 00:21:18,840 00:21:21,240 (APPLAUSE) (APPLAUSE)
431 00:21:30,200 00:21:31,240 Flor, how are you feeling? Flor, how are you feeling?
432 00:21:31,440 00:21:32,720 Very happy. Very happy.
433 00:21:32,920 00:21:35,640 I was thinking for some people it's quite weird I was thinking for some people it's quite weird
434 00:21:35,840 00:21:39,480 because it's bread plus a tortilla, chicken. because it's bread plus a tortilla, chicken.
435 00:21:39,680 00:21:42,640 Well, I'm glad that you trusted your instinct Well, I'm glad that you trusted your instinct
436 00:21:42,840 00:21:45,200 because what I really loved about your plate because what I really loved about your plate
437 00:21:45,400 00:21:48,280 is that it had so much soul. is that it had so much soul.
438 00:21:48,480 00:21:51,320 You balanced the acidity and the richness beautifully. You balanced the acidity and the richness beautifully.
439 00:21:51,520 00:21:54,120 The texture of the tostadas were perfect The texture of the tostadas were perfect
440 00:21:54,320 00:21:56,120 and, look, the torta, and, look, the torta,
441 00:21:56,320 00:21:58,760 I'm so glad you put it up there because that was just delicious. I'm so glad you put it up there because that was just delicious.
442 00:21:58,960 00:22:04,240 Melissa, which plate on the pass did not live up to your expectations? Melissa, which plate on the pass did not live up to your expectations?
443 00:22:08,720 00:22:11,480 Chilaquiles baked with salsa verde. Chilaquiles baked with salsa verde.
444 00:22:11,680 00:22:13,080 Yep, that's mine. Yep, that's mine.
445 00:22:13,280 00:22:14,520 I'm so sorry, Becky. That's OK. I'm so sorry, Becky. That's OK.
446 00:22:14,720 00:22:17,000 I mean, look who I was up against. I mean, look who I was up against.
447 00:22:17,200 00:22:18,920 (LAUGHTER) (LAUGHTER)
448 00:22:19,120 00:22:20,880 It was kind of inevitable. It was kind of inevitable.
449 00:22:23,200 00:22:24,400 Becky, I don't know Becky, I don't know
450 00:22:24,600 00:22:28,080 because this was probably one of the hardest decisions I've had to make. because this was probably one of the hardest decisions I've had to make.
451 00:22:28,280 00:22:32,520 You guys are flying the flag for Mexico in the most wonderful way You guys are flying the flag for Mexico in the most wonderful way
452 00:22:32,720 00:22:35,040 and so for you to be going home tonight and so for you to be going home tonight
453 00:22:35,240 00:22:39,360 I don't see as any comment on your skill, your ability I don't see as any comment on your skill, your ability
454 00:22:39,560 00:22:41,440 or your understanding of how to cook. or your understanding of how to cook.
455 00:22:41,640 00:22:45,000 I'm happy with how everything went and to come this far I'm happy with how everything went and to come this far
456 00:22:45,200 00:22:49,280 and to be competing against this calibre here, and to be competing against this calibre here,
457 00:22:49,480 00:22:51,200 like, it's an honour. like, it's an honour.
458 00:22:51,400 00:22:54,600 I'm so sorry, Becky, that means you are going home tonight, I'm so sorry, Becky, that means you are going home tonight,
459 00:22:54,800 00:22:56,800 but congratulations, Flor. but congratulations, Flor.
460 00:22:57,000 00:22:58,840 You win best plate on the pass You win best plate on the pass
461 00:22:59,040 00:23:03,000 and you are through to the final against head chef Tommy! and you are through to the final against head chef Tommy!
462 00:23:03,200 00:23:05,080 You get this trophy! You get this trophy!
463 00:23:07,320 00:23:08,840 Congratulations. Thank you. Congratulations. Thank you.
464 00:23:10,680 00:23:12,200 Yay, I won. Yay, I won.
465 00:23:12,400 00:23:15,520 Very happy, you know, it's very special for me. Very happy, you know, it's very special for me.
466 00:23:16,840 00:23:17,920 (LAUGHS) (LAUGHS)
467 00:23:18,120 00:23:19,240 MAEVE O'MEARA: Next time... MAEVE O'MEARA: Next time...
468 00:23:19,440 00:23:20,480 Viva Mexico. Viva Mexico! Viva Mexico. Viva Mexico!
469 00:23:20,680 00:23:22,920 I'm happy to represent Mexican culture. I'm happy to represent Mexican culture.
470 00:23:23,120 00:23:25,160 She's an amazing cook. The pressure's on. She's an amazing cook. The pressure's on.
471 00:23:25,360 00:23:27,440 We really want to win and it's my time to shine. We really want to win and it's my time to shine.
472 00:23:27,640 00:23:29,360 I'm pretty sure everyone will love it. I'm pretty sure everyone will love it.
473 00:23:29,560 00:23:31,760 DAN HONG: This is everything I expected a mole to be. DAN HONG: This is everything I expected a mole to be.
474 00:23:31,960 00:23:34,960 It's rich. It's spiced. It's incredible. It's rich. It's spiced. It's incredible.
475 00:23:35,160 00:23:36,720 And later in the week... And later in the week...
476 00:23:36,920 00:23:37,800 Wow. Wow.
477 00:23:38,000 00:23:39,920 ..I'll show you all the fiery, spicy favourites ..I'll show you all the fiery, spicy favourites
478 00:23:40,120 00:23:42,440 from the menu of restaurant El Publico. from the menu of restaurant El Publico.
479 00:23:42,640 00:23:44,560 The only way to do this, Maeve, is to get messy. The only way to do this, Maeve, is to get messy.
480 00:23:44,760 00:23:45,720 Oh, yeah! (LAUGHS) Oh, yeah! (LAUGHS)