Top Chef VIP 3 Capitulo 39 Completo HD Online

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Top Chef VIP 3 Capitulo 39 Completo HD Online Top Chef VIP 3 Capitulo 40 Completo HD Online Top Chef VIP 3 Capitulo 41 Completo HD Online Top Chef VIP 3 Capitulo 39 Completo HD Online

Transcript

00:00:00♪

00:00:07♪

00:00:11♪

00:00:14Hola!

00:00:16♪

00:00:18We started with all the energy, the good vibe.

00:00:20New episode, new adventure in the kitchen of Top Chef.

00:00:24VIP!

00:00:25♪

00:00:29We are coming in with a lot of energy

00:00:32because first we reached the most anticipated group

00:00:36of the competition, which is the Top 10.

00:00:38Woo!

00:00:40My girl is here!

00:00:41Oh!

00:00:42♪

00:00:48The first time we enter the kitchen and there is music.

00:00:51What? What?

00:00:52What music? What dance? What rock?

00:00:55Tururu.

00:00:56This is like a diner style.

00:00:58It's a food place from the United States.

00:01:02♪

00:01:08I think it's spectacular.

00:01:10I think it has been one of the most beautiful times.

00:01:13The time of the 50s, the 60s.

00:01:16Personally, I would have loved to be born at that time

00:01:19because of all the fashion.

00:01:21Participants, welcome to the most important kitchen

00:01:25of Spanish television, the kitchen of Top Chef VIP

00:01:28by Telemundo.

00:01:30I present that today there is a party

00:01:33in the kitchen of Top Chef VIP.

00:01:35New day, new challenges, new kitchen,

00:01:38new looks, Jay.

00:01:42Today a new character arrived in the kitchen.

00:01:45What do you think?

00:01:46I think Superman came in.

00:01:48Since when do you have glasses?

00:01:49Since always.

00:01:50Since always?

00:01:51But you never brought them.

00:01:53I think I ran out of the invisibles.

00:01:57Ah.

00:01:58I think it's to see you better, Carmen.

00:02:00Well, Jason today looks like a doctor,

00:02:04like a lawyer, like a philosopher.

00:02:06Not only is he sexy,

00:02:08but he is also intensely intelligent.

00:02:12I think it's because the competition gets harder

00:02:16to see better what's coming.

00:02:18Well, this thing with the glasses is because I can't see.

00:02:20I mean, look, here I walk blurry.

00:02:24Here I walk in 8K.

00:02:27Hello, Carmencita, how are you?

00:02:29What do you think will happen in today's test?

00:02:32Today we want to celebrate this very important date

00:02:35by all means.

00:02:36Today, July 4.

00:02:38Many of us come from their homes

00:02:40while they celebrate in good company

00:02:42and share very tasty food.

00:02:44Happy July 4 to all of the United States.

00:02:47Happy to be able to celebrate this July 4th

00:02:49here at Top Chef VIP.

00:02:51So for all of them,

00:02:53happy July 4th!

00:02:57Congratulations.

00:02:58And there's no other than

00:03:00grilled meat,

00:03:01tru-cu-tru,

00:03:02and throw a f*****g Cuetes.

00:03:04Those who don't miss a party,

00:03:06and even less if it's gastronomic,

00:03:08are our dear chefs

00:03:09Toño de Lidier,

00:03:10Belén Alonso,

00:03:11and Chef Tita.

00:03:12Thank you.

00:03:16There's a very good atmosphere.

00:03:17I think the energy that is being experienced in the show

00:03:19is wonderful.

00:03:20And what better way to celebrate it

00:03:22than to move to a typical diner.

00:03:25Wow, what a good idea from the chefs

00:03:27to bring us to a diner.

00:03:29But tonight we also celebrate something else.

00:03:32Today,

00:03:33you can proudly say

00:03:36that you have reached the top ten

00:03:38of the most demanding kitchen on television.

00:03:43Oh my God!

00:03:44Oh my gosh!

00:03:45Top ten.

00:03:46It's not top ten.

00:03:47Remember, we're all gringos today.

00:03:49Gary,

00:03:50did you imagine you'd make it to the top ten?

00:03:53At first, no.

00:03:55Because,

00:03:56if I remember correctly,

00:03:57I did know

00:03:58that I would bring

00:04:00these bases from my mom.

00:04:02By the way,

00:04:03today is my mom's birthday.

00:04:05July 4th.

00:04:06Amazing.

00:04:07Come on!

00:04:11Happy birthday!

00:04:12Give your mom a big hug, Gary.

00:04:15Today, this celebration took place.

00:04:17Here she is,

00:04:18my beautiful mom.

00:04:20Happy birthday, mom.

00:04:23Today, I do feel confident.

00:04:24I'm very happy

00:04:25and happy to be in the top ten.

00:04:28But I know it's more difficult

00:04:30because now

00:04:31Pancho,

00:04:33Jason,

00:04:34who came

00:04:35yesterday,

00:04:36they were like,

00:04:37like,

00:04:38you have to cover the sun with one finger.

00:04:39No, many said,

00:04:40no, no,

00:04:41don't cook so much.

00:04:42And now,

00:04:43with what Jason did yesterday,

00:04:45the veil,

00:04:46what Pancho is doing,

00:04:48some ideas,

00:04:49leaving the ranch.

00:04:51The truth is,

00:04:52it worries me,

00:04:53but it also excites me.

00:04:54Of course.

00:04:55Because it's a beautiful competition

00:04:56and we're all

00:04:57almost at the same level.

00:04:59That's right.

00:05:00And I have to study more.

00:05:02Something that characterizes my buddy Pancho

00:05:04is that we're very stubborn,

00:05:05but we're also very visionary.

00:05:07My beautiful Patty.

00:05:09Hi.

00:05:10How does it feel

00:05:11to be in the top ten?

00:05:13Excitement.

00:05:14Well,

00:05:15I think that from the beginning

00:05:16that you're invited

00:05:17to a project of 20 people,

00:05:18that we're not chefs,

00:05:20but that somehow

00:05:21they see qualities in you,

00:05:23it's already a pride, right?

00:05:26And belonging to the top ten,

00:05:28well, obviously much more.

00:05:30And what's coming

00:05:31won't be easy.

00:05:32The effort has been great.

00:05:34For all my colleagues

00:05:35and for me,

00:05:36I've been working a lot,

00:05:37giving everything we can

00:05:39in something different

00:05:40to what we do.

00:05:42Alicia,

00:05:43so far,

00:05:44what has been the most difficult?

00:05:47Look,

00:05:48the most difficult...

00:05:49The truth.

00:05:50The truth...

00:05:51Losing the fear

00:05:52to cut myself,

00:05:53to burn myself.

00:05:54At this point,

00:05:55I still take out the knives.

00:05:57I avoid cutting things,

00:05:58I avoid many things.

00:06:00And the fire.

00:06:01The fire is what

00:06:02has been the most difficult for me.

00:06:04The fire.

00:06:05Whose fire?

00:06:06The fire...

00:06:07Well,

00:06:08and also the fire

00:06:09of my colleagues.

00:06:11As they say,

00:06:12it's not arriving,

00:06:13but staying.

00:06:15So you have to push,

00:06:16you have to be more

00:06:18perfectionist.

00:06:19Kid!

00:06:20Enter.

00:06:22At this moment,

00:06:23in the competition,

00:06:25what makes you feel

00:06:26the most proud?

00:06:28I feel very proud

00:06:29of myself,

00:06:30because

00:06:31to dare

00:06:33to be in a reality show

00:06:35that,

00:06:36on many occasions,

00:06:37I have been offered

00:06:39in multiple opportunities,

00:06:41and I said,

00:06:42no, no,

00:06:43I don't see myself in a show like this,

00:06:44I don't see myself outside

00:06:45of my comfort zone,

00:06:47of what I do,

00:06:49of serving people.

00:06:51And I said,

00:06:52wow,

00:06:53I'm going to take some time for myself,

00:06:54I'm going to do something different.

00:06:56And really,

00:06:57it has been great

00:06:58for me.

00:06:59I said,

00:07:00I'm going

00:07:01with my intuition

00:07:03to see if I can

00:07:04cook.

00:07:06In the end,

00:07:07I want to tell you

00:07:08that it was worth it.

00:07:09I feel very happy.

00:07:11But I already won.

00:07:12Imagine,

00:07:13this family

00:07:14that I have here with me.

00:07:15And Totten!

00:07:16And Totten, hello!

00:07:17Hello!

00:07:18And with some magic powder.

00:07:19Imagine!

00:07:20I'm going to tell you something,

00:07:21when the show is over,

00:07:23you will see

00:07:25the magic powder

00:07:26of the prodigal child.

00:07:27Oh, I want that powder!

00:07:30Because I'm going to reveal it,

00:07:31but in the end.

00:07:33The child

00:07:34and the magic powder

00:07:37is a hot

00:07:39and controversial

00:07:40topic.

00:07:42Today,

00:07:43you will dispute again

00:07:44the increasingly

00:07:45appetizing

00:07:46immunity.

00:07:48I have never won an immunity.

00:07:49I think all the colleagues here,

00:07:50the only one missing

00:07:51was Alicia and me.

00:07:52Alicia already won it,

00:07:53so

00:07:54I'm going for that immunity.

00:07:56First,

00:07:57through a fire test.

00:08:01Immunity for me

00:08:02at this moment

00:08:03is extremely crucial.

00:08:05I need it.

00:08:12In the kitchen,

00:08:13we are nostalgic

00:08:14because,

00:08:15although not all the time

00:08:16has passed,

00:08:17it was better.

00:08:18Looking back

00:08:19makes us value

00:08:20the journey.

00:08:21Do you think

00:08:22at this point

00:08:23I'm interested in immunity?

00:08:24I mean,

00:08:25I already had one

00:08:26that took me

00:08:273, 2, 1.

00:08:28I mean,

00:08:292 seconds.

00:08:30What I like

00:08:31is cooking.

00:08:32Chefs,

00:08:33what will this

00:08:34fire challenge

00:08:35consist of?

00:08:37I think it's going to be

00:08:38like fast food.

00:08:39And I like it,

00:08:40I like it,

00:08:41I like it,

00:08:42I like it,

00:08:43as long as

00:08:44I have a lot of time.

00:08:45Well, guys,

00:08:46a challenge with history

00:08:48because we are

00:08:49hosting

00:08:50a typical

00:08:51American diner.

00:08:55The American diner

00:08:56is very important

00:08:57in American culture

00:08:58and, for me,

00:08:59it has a lot

00:09:00of Mexicans.

00:09:01Well,

00:09:02at least,

00:09:03that's how I perceive it.

00:09:04So,

00:09:05it's a type of menu

00:09:06that is served

00:09:07to snack,

00:09:08to share,

00:09:09to celebrate,

00:09:10also,

00:09:11to have its touch,

00:09:12to have a lot of flavor,

00:09:13to have a good texture,

00:09:14which is very important

00:09:15in this type

00:09:16of proposal.

00:09:17Well,

00:09:18I love

00:09:19the food,

00:09:20I love the food,

00:09:21I love the food,

00:09:22I love the food,

00:09:23I love the food,

00:09:24I love the food,

00:09:25I love the food,

00:09:26I love the food,

00:09:27I love the food,

00:09:28I love the food,

00:09:29I love the food,

00:09:30I love the food,

00:09:31I love the food.

00:09:32Well,

00:09:33I love American diners

00:09:34and always go

00:09:35and order

00:09:36some chicken tenders,

00:09:37some squids,

00:09:38fries.

00:09:39You see what we are

00:09:40celebrating

00:09:41and what we eat

00:09:42on this celebration,

00:09:43but open

00:09:44to your creativity,

00:09:45you put your touch

00:09:46and it's

00:09:47of the level

00:09:48and height

00:09:49of the kitchens

00:09:50of Top Chef VIP.

00:09:51Got it.

00:09:52Hi, how are you, darling?

00:09:54We're very happy to see you.

00:09:56How much time do you think we're going to give you in this fabulous diner?

00:10:00Two hours.

00:10:0190.

00:10:02120 minutes.

00:10:0345 minutes, Ferrari.

00:10:0645 minutes.

00:10:07To introduce us to their version of their appetizer, their side dish, of this wonderful diner.

00:10:16I'm telling you to give me time, for God's sake.

00:10:19Chef, that's amazing.

00:10:20We could have spent at least 15 minutes in the market, looking for the ingredients, but no!

00:10:26There are the classics, which our dear Toño, an expert in the field, is going to explain to us.

00:10:32But you can also propose to us.

00:10:34Here, everything is worth it.

00:10:37I'm going to go for typical things, right?

00:10:39Burgers, or maybe chicken nuggets, which I love so much.

00:10:45Potatoes.

00:10:47Please remember that we are in a diner, right?

00:10:514 de Julio.

00:10:52Exactly.

00:10:53Biscuits, gravy, mac and cheese, chicken and waffles.

00:11:00I really don't understand anything that the chefs are saying.

00:11:04It doesn't have to be a strong dish.

00:11:06It has to be a side dish, an accompaniment.

00:11:10Well, I see the challenge as round.

00:11:12I think it's a challenge that represents very well what the United States is,

00:11:16and a day as emblematic as Independence Day.

00:11:19I mean, if they are onion rings, but onion rings,

00:11:24or the blooming onion, it's juicy, loaded with sin, fat, butter, and so on.

00:11:32Or they can make their own version.

00:11:34The important thing is that it is very tasty and that it has the essence of a diner.

00:11:39That's the challenge.

00:11:40It has to have the essence of a diner.

00:11:42Let's imagine that we are celebrating 4 de Julio.

00:11:45We have to honor that date, right?

00:11:48Well, the idea of this dish is to feel that date,

00:11:52that important date, which is 4 de Julio.

00:11:54Diners also have good food.

00:11:57Don't think it's just fried chicken.

00:12:00No, no, no, no.

00:12:01Participants, to your stations, please.

00:12:11I've never celebrated a 4 de Julio.

00:12:13I've never celebrated a Day of Action of Grace.

00:12:26Today's challenge won't be easy.

00:12:28So, let's do something that will blow their minds.

00:12:33Ready?

00:12:34Yes, ma'am.

00:12:35Sharp?

00:12:36Yes!

00:12:37Delicious?

00:12:38Yes!

00:12:40Let's cook!

00:12:49Ready?

00:12:50Yes, ma'am.

00:12:51Sharp?

00:12:52Yes!

00:12:53Delicious?

00:12:54Yes!

00:12:56Let's cook!

00:12:57Let's cook!

00:13:07We're celebrating and that's why we're all in a hurry.

00:13:09Besides celebrating 4 de Julio,

00:13:11we're celebrating that we're in the top ten cooking show.

00:13:15Honestly, I want to be in the top four.

00:13:17The potato is this one, right?

00:13:19The one from Freya is this one.

00:13:21The only thing that comes to my mind is potato.

00:13:23I'm going to have to do something with potato.

00:13:25I don't know what yet,

00:13:27but in 45 minutes,

00:13:29there's nothing easy.

00:13:37Magical powder.

00:13:39No ginger.

00:13:40I'd like to do something different,

00:13:43that goes along with American culture.

00:13:47Yeah!

00:13:48Let me see how I'm doing.

00:13:56Corn flour to make arepas one day.

00:13:59Well, thousands of things go through my head that I can do,

00:14:03but we don't have much time.

00:14:05Time worries me.

00:14:15The first thing I do

00:14:17is mix beer with flour, salt and pepper

00:14:22and then make fish and chips.

00:14:27The oil is the first thing to heat up

00:14:30so that the frying is perfect,

00:14:32crispy and deliciously battered.

00:14:45The best thing that could happen right now

00:14:48and because of the celebration we're having right now,

00:14:50would be something very, very, very, very American,

00:14:54very American,

00:14:55but obviously with our twist.

00:14:58I have in mind one of my favorite dishes,

00:15:01which are fried calamari,

00:15:03but this time I'm not going to serve just calamari.

00:15:07I'm going to serve fried calamari

00:15:09with fried jalapeño and fried cucumber.

00:15:12Tell me, what are you going to do?

00:15:14I'm going to make some chicken tenders.

00:15:16Some chicken tenders, perfect.

00:15:18In a soy sauce with capsicum, mustard, everything.

00:15:22Water, water.

00:15:23Oh, oh, oh.

00:15:24And suddenly they tell me, no, throw it in.

00:15:27Ducha, when you handle eggs,

00:15:29you handle this and wash your hands.

00:15:31Don't clean yourself.

00:15:32Oh, thank you.

00:15:33Because you're going to infect everything

00:15:34and we're done.

00:15:35Thank you.

00:15:36Cross-contamination.

00:15:37It can't be.

00:15:38You already broke the egg here.

00:15:39Change the board.

00:15:40Remove it.

00:15:41Change the cloth.

00:15:42Wash your hands.

00:15:43Okay.

00:15:44Chicken tenders and the sauce, how?

00:15:45Soy sauce with capsicum, mustard, ginger, lemon,

00:15:50a little bit of chili.

00:15:53I'm going to put a little bit of tree chili.

00:15:55I already have it super clear.

00:15:56Do you have an idea of how you're going to bread this?

00:16:00Here I am putting the egg, the flour, the panko already seasoned.

00:16:03And right now I cut it.

00:16:04I have the oil already heating up.

00:16:06Season the panko well so that there is a lot of flavor.

00:16:09My seasoning, of course.

00:16:10It's going well, huh?

00:16:11Yes.

00:16:12Thank you, thank you, chef.

00:16:13It's going to be delicious for the chefs to like it.

00:16:15And hopefully I have the opportunity to go to the immunity challenge.

00:16:27I'm going to put ribeye, well fried so that it has a lot of fat.

00:16:33The first thing I have to do is grind my chicken.

00:16:35I'm going to make some chicken popcorn.

00:16:39You have to grind the meat in the blender with all the seasonings

00:16:43so that they are very tasty.

00:16:45Gary!

00:16:47Belen!

00:16:48You didn't make me cut anything.

00:16:49I'm kidding, Belen.

00:16:50I cut myself.

00:16:51Oh, Gary.

00:16:52You want a cure, right, Gary?

00:16:53I think so.

00:16:54A cure is needed, Gary.

00:16:55Another one.

00:16:56A cure.

00:16:57I had already cut myself before, but well, right now Belen is trying to help me.

00:17:02I feel like you're out of your comfort zone because you had planned to make a sandwich.

00:17:06Yes.

00:17:07It's not a sandwich, it's not a side dish, it's not an appetizer.

00:17:10I'm starting to get the same feeling as the tostones and I can't, Gary, please,

00:17:15don't let this come out, don't block me.

00:17:17And you frustrate me, and you close me, and you disconcentrate me.

00:17:21Mommy, help me.

00:17:23I can't block myself right now, so let's go, let's think.

00:17:27Okay, tell us what cures you.

00:17:29What are you doing?

00:17:30Are they potatoes?

00:17:31Are they going to be chips?

00:17:32Yes, French fries.

00:17:33French fries.

00:17:35Be careful because you can kill yourself here.

00:17:37Yes, sorry.

00:17:38I have a disaster in the kitchen right now, but sorry, if you give me a little time,

00:17:43I can't have a clean kitchen.

00:17:45For me, the perfect technique for them to stay inside and outside is a first

00:17:50cooker at 90 degrees, you put it in the freezer, and 200 is going to be put here.

00:17:54Okay.

00:17:55The technique I'm doing with the potatoes is also liking it a lot.

00:17:59I went to a restaurant, and they served me some potatoes with ribeye, with bacon.

00:18:05You're going to make the potatoes, the bacon, the ribeye, and on top with cheese.

00:18:10With cheddar cheese and cream.

00:18:11Okay.

00:18:12I'm always going to make a fast food restaurant, and I ask for it, because they are extremely

00:18:17delicious potatoes, with a very good seasoning.

00:18:19Well, you look pretty good, Gary.

00:18:21Okay.

00:18:22As for the dish, you are a little tense.

00:18:25Breathe.

00:18:26Breathe.

00:18:27Breathe.

00:18:28The only thing that worries me right now is how I'm going to put my mom's seal.

00:18:40Hey, hello to Sonora.

00:18:42People from Sonora.

00:18:43All right.

00:18:44Wonderful.

00:18:45I love you.

00:18:46I adore you.

00:18:47Tell me, what are you going to do?

00:18:48I'm going to make a kind of chicken fingers, but with fish.

00:18:51Like a kind of fish and chips.

00:18:52Like a kind of fish and chips?

00:18:54Yes.

00:18:55I say a kind because, well, it's going to have its...

00:18:58But in the snack mode, then.

00:19:00Yes.

00:19:01It's as simple as a fried fish and some fried potatoes, with a sauce.

00:19:08I'm going to mix two types of sauce, but within the normal.

00:19:13I'm not going to go too crazy.

00:19:14One thing.

00:19:15They know me, and above all, how this little head of mine works.

00:19:18Make a recipe so they can steal it from you.

00:19:20Okay.

00:19:21That's the best.

00:19:22Okay, here I go.

00:19:23I'm going to make a completely different batter, so that the fish is tender on the inside,

00:19:28but very crunchy on the outside.

00:19:37Caro.

00:19:38How are you?

00:19:39Very good, and you?

00:19:40Here, browning my American-style chips, with paprika, garlic.

00:19:44Tita arrives at my station at that moment, observing absolutely everything I'm doing.

00:19:50And, well, I have my particular egg, which is like the Latin touch that I'm putting on it.

00:19:54And here I have my preparation ready, which is like the strawberry of the cake, in this case.

00:19:59Do you have chicken breast?

00:20:01Yes, as if it were shredded, right?

00:20:05Like, sautéed with onion, with butter, with paprika.

00:20:09I mean, it has several ingredients.

00:20:11Fantastic.

00:20:12Let me see, again, over here.

00:20:14How does that chicken smell, that Carolina has?

00:20:16And like in strips, right?

00:20:18Like fajitas.

00:20:19Veo que tienen muy buenas pintas tus papas.

00:20:22Ten cuidado con el huevo, si quieres que el huevo, la yema, esté blanda.

00:20:26Entonces, tal vez, sería lo último que deberías de hacer.

00:20:28Sí, voy a hacer otro.

00:20:29Es simplemente un tip.

00:20:30Pues, le agradezco ese tip.

00:20:32Es lo último que hay que hacer, como es un huevo frito.

00:20:34A veces puede tener una cocción, pasarse.

00:20:36Bueno, pues dale para allá, Carolina.

00:20:38Te dejo tranquilita, y mucha suerte.

00:20:40Gracias.

00:20:41OK.

00:20:42Chef Tita le llamó la atención mi plato.

00:20:50¿Qué vas a hacer?

00:20:52Quiero hacer una chicken wing, y con unas papitas fritas.

00:20:56Muy bien.

00:20:57Y una salsita.

00:20:58Y una salsita.

00:20:59Todo eso.

00:21:00¿De qué va la salsa, mi querido?

00:21:01Quiero hacer con un aioli con blue cheese.

00:21:03Aioli con blue cheese.

00:21:05¿Pero le vas a poner ajo y blue cheese?

00:21:07No, no le pongo ajo.

00:21:08No.

00:21:09OK.

00:21:10No, si no van a...

00:21:11Este blue cheese lo voy a hacer de cero, con el huevo, con todo.

00:21:17Quiero hacer algo original y único, pero que tenga mi toque.

00:21:21¿Panko también lleva, o nada más harina?

00:21:23No, harina, harina.

00:21:24El chef dijo que no.

00:21:25Que harina, y que lo hacemos así.

00:21:27Ah, ya tienes consejos.

00:21:29Pero como tipo punto mágico.

00:21:31Y le está poniendo cebolla.

00:21:33Ay, ya, ya.

00:21:34Ya encontré.

00:21:35Acabo de encontrar los palmos mágicos.

00:21:38Acabo de encontrar los palmos mágicos.

00:21:41Dale, dale, dale.

00:21:42Me los voy a llevar.

00:21:45Los palmitos los traía aquí, y no los viste.

00:21:58Mi querida Alicia.

00:21:59Hola, mi chef.

00:22:00¿Qué está haciendo Alicia para la celebración del 4 de julio?

00:22:04¿Qué appetizer?

00:22:06Estoy haciendo algo que me fascina, y le fascina a mi hija.

00:22:10Ajá, ¿qué es?

00:22:11Son unas, se llaman popcorns de pollo.

00:22:15No, no hay nada más americano que esto.

00:22:17Y bueno, las estoy haciendo con alta fritura.

00:22:20Las bolitas de pollo llevan su tiempo.

00:22:22Llevan el capeado, llevan el huevo, llevan la harina y llevan el panko.

00:22:26¿Hiciste algo parecido para la feria?

00:22:28Sí, algo parecido, sí.

00:22:30OK.

00:22:31Me gustó muchísimo.

00:22:32Quedaron muy buenas las albondiguitas estas.

00:22:35Ajá, ¿y con qué las vas a acompañar?

00:22:38Que son la ranch, la tártara también.

00:22:42OK.

00:22:43Y te voy a hacer este guacamolito también.

00:22:46Y voy a hacer como una especie de dip de aguacate.

00:22:49¿No hay unos chips o algo así para acompañarlo?

00:22:52Sí, estoy todavía, o te hago las papas.

00:22:55O unas papas bien ricas, bien crujientes, bien sazonaditas.

00:22:58Ajá, o te hago aros de cebolla.

00:23:01Ay, qué ricura.

00:23:02Yo amo los aros de cebolla.

00:23:04Pero me encanta cuando ella me dice, acuérdate Machado,

00:23:06concéntrate, menos es más.

00:23:08Estás con poco tiempo, prácticamente 15 minutos,

00:23:11así que define bien qué es lo que vas a hacer.

00:23:13Pero bueno, todo el problema que tengo es una cosa que se llama tiempo.

00:23:17Me voy de aquí, que no te quiero seguir entreteniendo.

00:23:28¿No hay unos chips o algo así para acompañarlo?

00:23:31Sí, estoy todavía, o te hago las papas.

00:23:33O unas papas bien ricas, bien crujientes, bien sazonaditas.

00:23:36Ajá, o te hago aros de cebolla.

00:23:39Ay, qué ricura.

00:23:40Yo amo los aros de cebolla.

00:23:42Pero me encanta cuando ella me dice, acuérdate Machado,

00:23:44concéntrate, menos es más.

00:23:46Estás con poco tiempo, prácticamente 15 minutos,

00:23:49así que define bien qué es lo que vas a hacer.

00:23:52Pero bueno, todo el problema que tengo es una cosa que se llama tiempo.

00:23:55Me voy de aquí, que no te quiero seguir entreteniendo.

00:23:58Con tiempo se pueden hacer muchas cosas más.

00:24:04Vamos al horno, vamos al horno.

00:24:13No está descongelado, hermano.

00:24:15No está descongelado ni ****.

00:24:17Me está dando un miedo atroz porque son 45 minutos,

00:24:20porque en el fondo es el ingrediente principal del plato.

00:24:30Hey, Francis, what's up, my man?

00:24:31Hello, my friend.

00:24:32What's going on, buddy?

00:24:33I'm good, and you?

00:24:34Me visita el chef Toño y hoy vino el gringo, el viejo.

00:24:36So what you doing for the diner, man?

00:24:38I'm doing calamari.

00:24:40You're doing some calamari?

00:24:41Calamari.

00:24:42Oh, my goodness.

00:24:43So I'm getting right here with my calamari fritón.

00:24:46Calamar con una salsita.

00:24:48Yes, calamar también con unos jalapeños y unos pepinillos.

00:24:52Súper de diner.

00:24:53Tengo la idea de ponerle mayonesa, mostaza, katsu,

00:24:57porque bueno, la katsu es algo muy gringo.

00:24:59Esto yo lo como en Texas, yo vivo en San Antonio, Texas.

00:25:02Así.

00:25:03Así, jalapeñito con el pepinillo y los calamares.

00:25:06Con una salsita.

00:25:07Una responsabilidad enorme, mijo.

00:25:09Que se sientan orgullosos.

00:25:11Siéntase también con la libertad de echarle carrilla, mi niño.

00:25:14Así no se huele.

00:25:15Aguanta.

00:25:16Ánimo, mi niño.

00:25:17Porque esta está de categoría.

00:25:20Te traigo un regalo.

00:25:21Venga.

00:25:22Polvos mágicos.

00:25:23Ay, buenísimo.

00:25:24Ahora sí.

00:25:25Ah, son los polvos del niño.

00:25:26Sí, me lo acabo de cachar.

00:25:27Ese es un buen chisme en este momento, porque todo el mundo está hablando de los polvos

00:25:30mágicos del niño.

00:25:31Cuéntanos, ¿qué estás haciendo?

00:25:32¿Qué vas a hacer?

00:25:33Ahí tienes carne molida, le estás poniendo queso.

00:25:36Carne molida.

00:25:37¿Qué más quieres?

00:25:38¿Qué más quieres?

00:25:39¿Qué más quieres?

00:25:40¿Qué más quieres?

00:25:41¿Qué más quieres?

00:25:42¿Qué más quieres?

00:25:43¿Qué más quieres?

00:25:44¿Qué más quieres?

00:25:45¿Qué más quieres?

00:25:46¿Qué más quieres?

00:25:47¿Qué más quieres?

00:25:48¿Qué más quieres?

00:25:49¿Qué más quieres?

00:25:50¿Qué más quieres?

00:25:51¿Qué más quieres?

00:25:52Carne molida, tocino, llenas de manteca, de estrigliseridos y de todo eso que no debemos

00:25:55de comer.

00:25:56¿Qué va a ser esto?

00:25:57Es una sorpresa, pero yo creo que...

00:26:00Bueno, nadie se va a enterar, dilo en bajito.

00:26:02Lo que estoy haciendo son unas bolitas de puerco, puro puerco, con mozarella.

00:26:09O sea, está como todo en uno y una salsa rica.

00:26:12Está monchoso, como diría Miguelito Atocha.

00:26:14Muy monchoso.

00:26:15Y la salsa de qué va a ser.

00:26:16La salsa tiene que ser de ketchup.

00:26:17Afuera.

00:26:18Let's see if I get a chance to make another one.

00:26:20And the other one, bechamel.

00:26:22And you're going to bread them, you're going to fry them.

00:26:25Yes?

00:26:26I hope to eat that.

00:26:27Comfort food.

00:26:28Totally.

00:26:29Bye, my David, good luck.

00:26:30They're going to be super fried, crispy.

00:26:35Gabriel.

00:26:36My chef, how are you?

00:26:37How is this season? Are you partying?

00:26:39We are celebrating because we are on July 4th.

00:26:42Very cool.

00:26:43I want to say that the United States received me more than 12 years ago.

00:26:46Nobody takes away my desire and my desire to love Latin America.

00:26:51But the United States became part of my essence, of my life, of my day to day.

00:26:56Because of life, I became an American citizen.

00:26:58So I also feel that you have to be very grateful for the lands that open the doors to you.

00:27:02Of course, 100%.

00:27:04Let's make a Caesar salad, my chef.

00:27:06For me, July 4th means a lot.

00:27:08It's a date to celebrate.

00:27:11I already prepared the Caesar sauce.

00:27:13I feel that this Caesar sauce from scratch is complex.

00:27:16That is, it gives you the right touch.

00:27:18We are going to put a fried chicken.

00:27:21I have a little powdery bacon here that I also want to add.

00:27:24I made some bread croutons with a very tasty dressing.

00:27:28The chef says to me, hey Gabi, the croutons are very small.

00:27:31So you make a salad a little bigger to share.

00:27:34But look at the croutons, they are prettier, better cut.

00:27:38My God, what do I do?

00:27:40Let's start doing it again.

00:27:42I mean, what's the fear?

00:27:44Open the fryer to see that chicken, to see how it is.

00:27:46It's crispy, it's delicious.

00:27:48Nicola, it's the sample.

00:27:50The truth is, I still don't know if it's missing a little bit.

00:27:53The first one I made, I tried it like a piece that I put.

00:27:57There are 13 minutes left.

00:28:00Okay.

00:28:01Okay.

00:28:02There are 13 minutes left.

00:28:03Bye.

00:28:04Thank you, my chef.

00:28:05Good luck.

00:28:06Chef Tita's advice comes to transform your dish and you have to listen.

00:28:10Let's go.

00:28:18What a passion.

00:28:19Jason, I don't even know how to talk to you today, son.

00:28:22I'm very...

00:28:23Very what?

00:28:24I mean, right now I would have arrived without the glasses.

00:28:27Jason, I smell like potatoes.

00:28:29What's up, bro?

00:28:31Look.

00:28:33Please allow me to ask you.

00:28:35What are you working on for this great festivity of the great United States,

00:28:39which is the 4th of July?

00:28:40Tell me, please.

00:28:41The truth is, as it is a great festivity, I'm going to make a great side.

00:28:44I think for me, I ate this at a diner in Miami, right in Miami.

00:28:47Let's see.

00:28:48Just?

00:28:49They are truffle potatoes.

00:28:51Perfect.

00:28:52Wow, look.

00:28:53The sophistication.

00:28:54Look, not only does it come in the teeth, but truffle, parmesan.

00:28:58Obviously, truffle fried potatoes are always very tasty.

00:29:00And with parmesan cheese on top.

00:29:02My old man.

00:29:03Now, is this poached?

00:29:04Right now.

00:29:05Now, what I'm going to tell you is this.

00:29:06Tell me.

00:29:07If you have this like this, what do you think is going on below and in the middle?

00:29:11They are getting wet.

00:29:12They are getting cooked.

00:29:13Always, the poaches, stretch them completely.

00:29:17My job here is done.

00:29:20Just don't get my potatoes wet, because if they get wet,

00:29:23I know that's going to be a problem that the chefs are going to say.

00:29:26It would be a lot of trouble for me not to get it to defrost in time to be able to make the batter and present my dish.

00:29:40Like this.

00:29:53It would be a lot of trouble for me not to get it to defrost in time to be able to make the batter and present my dish.

00:30:00Like this.

00:30:01Going and coming.

00:30:02Microwave.

00:30:03Water.

00:30:05But I've already reached the point where I have the fish defrosted.

00:30:10I feel like I'm doing it right.

00:30:13Participants.

00:30:15Oh my God.

00:30:16Will I be able to learn English now?

00:30:19Three minutes.

00:30:20Oh, man.

00:30:26Let's go!

00:30:27It's refined.

00:30:28It's intellectual now.

00:30:29It's intellectual.

00:30:31Since I got here, it's like, I don't know, what are you for you, let it go, for my friend.

00:30:38Galeano, how are you?

00:30:43I think you're in the top ten because you have a great sense of humor.

00:30:47I love it.

00:30:49I'm happy and proud to have come this far.

00:30:53It's the first step of many more steps to come.

00:31:01Pancho, are you ready?

00:31:02Yes, ma'am.

00:31:03I think I have a winning dish, really.

00:31:06I don't like to get ahead of myself, but I feel very calm.

00:31:09What a style!

00:31:11We're ready.

00:31:12I punched it.

00:31:13I punched it.

00:31:14I think I did a very good job.

00:31:15I have my dressing, I have the squid.

00:31:19One minute.

00:31:24It's perfect.

00:31:25I think the dish also has to be black to highlight the chips.

00:31:28I'm going to serve it with the mozzarella cheese, scraped with them.

00:31:32Patti, what do you think of that dish?

00:31:34It looks beautiful.

00:31:35Thank you.

00:31:37Thank you.

00:31:38I already tried it.

00:31:39It's delicious.

00:31:42I love it.

00:31:4310, 9, 8, 7, 6, 5, 4, 3, 2, 1.

00:31:53Hands up!

00:31:55Hey!

00:31:57I was happy with my dish, but I was able to give something better.

00:32:02Carmen, tell me something.

00:32:03I'm waiting for you to tell me slowly.

00:32:07It's the first time I've been on time.

00:32:08Carmen, I'm very sensitive today.

00:32:11And you don't tell me anything?

00:32:13And you don't tell me anything?

00:32:14Hey!

00:32:15Listen to me.

00:32:16You have to be.

00:32:17You have to be.

00:32:18I also have my sensitive side.

00:32:19And I can also be a lady.

00:32:20Don't think that it's just Gary and Galeano and Jason.

00:32:23I can also be a lady.

00:32:25Guys, come to the cabin while we prepare everything for the tasting.

00:32:41Chris Mas.

00:32:42Hey.

00:32:43Did you get it?

00:32:44Yes.

00:32:45What?

00:32:46No, I made some burger balls.

00:32:48Ah, okay.

00:32:49Again with the balls.

00:32:51But, yes.

00:32:52Flavor.

00:32:53Flavor.

00:32:54Very tasty.

00:32:55I made some fried wings.

00:32:59There were wings?

00:33:00Uh-huh.

00:33:02No one made wings?

00:33:03No.

00:33:04I think my dish is a dish that marks July 4th.

00:33:10The fried wings.

00:33:12Chicken wing, as they call it.

00:33:14A very North American dish.

00:33:16Greetings to all my people from Puerto Rico.

00:33:20Today I dedicated the dish to the Boricuas.

00:33:23Especially.

00:33:25A kiss to all of you.

00:33:27Well, a lot of Puerto Ricans think that I'm a Boricua.

00:33:30They think I'm from El Bron.

00:33:32What's wrong with you?

00:33:33And really, I also feel like a Puerto Rican.

00:33:36I love that culture.

00:33:38I love the Boricuas.

00:33:39And they know it.

00:33:41What did you always make?

00:33:42The chicken tenders.

00:33:44Stuffed tenders.

00:33:45No, I didn't make them stuffed because the cheese would come out.

00:33:47The other one, no.

00:33:48Well, I made them normal with the sauce.

00:33:51You?

00:33:52Potatoes.

00:33:53Lebanese?

00:33:54Balls.

00:33:55Balls again?

00:33:56Yes.

00:33:57Of what?

00:33:58Mozzarella balls and meat.

00:34:00Entering the cava, Pancho tells me,

00:34:03Your meatballs again.

00:34:05No, they weren't my meatballs.

00:34:08They were my balls.

00:34:09Stop it, stop it.

00:34:11I don't know how I'm going to put my dish.

00:34:13Mexican chicken.

00:34:14Chicken as ****.

00:34:15Chicken as ****.

00:34:17Because in the test you say as ****.

00:34:19What?

00:34:20Chicken as **** is good.

00:34:24No?

00:34:25If it's good, I dare.

00:34:26Of course, please.

00:34:27I can hear you, man.

00:34:28Obviously you dare.

00:34:29What, what, what, what, David?

00:34:34We're going to call the chicken chicken as ****.

00:34:37It's good, it's good, it's good.

00:34:38Say it, say it.

00:34:39Who said it?

00:34:40Of course.

00:34:41Chicken, and I'll pause, as a mother.

00:34:44So, well, that's how he disguises a little more,

00:34:46what the phrase is.

00:34:47And he loved it, and I didn't want to say it,

00:34:49and that's where I encouraged him.

00:34:50Let's see.

00:34:51And Patty, we already practiced it.

00:34:53Participants.

00:34:55The tasting time has arrived.

00:34:57Come to the kitchen, please.

00:34:59Are you totally sure, Carmen?

00:35:01Huh?

00:35:02Are you totally sure?

00:35:03Of course.

00:35:05I have to, I have to try those dishes.

00:35:09Super sure?

00:35:10Are you sure?

00:35:12Of course, it's July 4th.

00:35:14Well, I think it's fair that I get immunity.

00:35:16Everyone here has already earned it, except me.

00:35:18Earning immunity means going to the cabin,

00:35:21being a little calmer,

00:35:22keep learning to see our companions,

00:35:24from there, cook.

00:35:26It's time to taste your creations.

00:35:29Chefs, who do we start with?

00:35:32Let's start with Patty.

00:35:33That's it.

00:35:35Come on, Patty.

00:35:37I'm very happy, very satisfied,

00:35:39and well, let's see what the chefs have to say.

00:35:42Hello, chef.

00:35:47My dear Patty, what's the name of your dish?

00:35:49Mexican chicken, because I don't dare to say the other one.

00:35:52Well, I have another name, but I'm embarrassed to say it.

00:35:55Let her say it, let her say it.

00:35:57Okay, chicken as her mother.

00:36:03Look at you.

00:36:04Absolutely.

00:36:05That's it.

00:36:06I mean, chicken as her mother.

00:36:08I mean, it's for...

00:36:09No, don't get me wrong.

00:36:11Chicken as her mother.

00:36:13These are some chicken tenders,

00:36:15seasoned, well-seasoned,

00:36:17with a panko that I put parsley,

00:36:20oregano, a little cayenne pepper,

00:36:23and a very simple sauce,

00:36:26of blue cheese, which has some chives,

00:36:29and another of soy sauce with mustard,

00:36:33katsu, orange, lemon.

00:36:36Patty Christmas.

00:36:37I made some super chicken nuggets,

00:36:39very correct, very American.

00:36:41Well, my dear Patty,

00:36:43these chicken tenders are very good.

00:36:46I really like the mix of,

00:36:48always like with the blue cheese,

00:36:51the touch of leek gives it freshness.

00:36:53The sauce, also sweet,

00:36:56is very rich and well balanced,

00:36:58it has that touch of chili.

00:37:00Chilito de arbol.

00:37:01I think it's a delicious appetizer

00:37:04to celebrate July 4th.

00:37:06Patty is doing very well in the tasting.

00:37:09Everything she does is delicious.

00:37:12I think it's a very good appetizer.

00:37:16This sauce,

00:37:17I already gave two spoons, literally, to myself.

00:37:20And I would have liked this one,

00:37:21it's delicious, but also lighter,

00:37:24but very good,

00:37:25the dish, well done.

00:37:27Thank you.

00:37:28I think Patty hit it again,

00:37:31it has a very delicious chicken.

00:37:32Thank you, girl, you can go back.

00:37:33Thank you, thank you very much.

00:37:35Thank you, thank you.

00:37:37I'm doing very well.

00:37:39I am infinitely grateful to the chefs,

00:37:41and I already know that I have another dish

00:37:44to share with my family,

00:37:45which are the chicken tenders

00:37:46with those two spectacular sauces.

00:37:49Kid.

00:37:53I feel like I have a very American dish.

00:37:58Chicken wings.

00:38:00That is, wow, like the American flag.

00:38:04I want to put the wings of Monza.

00:38:16Monza was a Puerto Rican woman

00:38:19who opened the door for me and my mom

00:38:21to get to the United States.

00:38:23On July 1st,

00:38:25I spent it at her house.

00:38:27So that's why she brings me so many memories,

00:38:30and I hope that from heaven she is in glory.

00:38:33And I said, these are the wings of Monza.

00:38:36And these four of July,

00:38:37she celebrated it at the top

00:38:40and fried a lot of chicken all the time.

00:38:43I love the story of the child,

00:38:44I think it represents

00:38:45what millions of people live in the United States.

00:38:48It's hard to get to this country.

00:38:49Well, it's the preparation learned from the master,

00:38:53Toño,

00:38:54who puts the chicken now in this yogurt,

00:38:59in this sauce,

00:39:01with the seasoning, with the flavors.

00:39:03And then I put it like this with its flour,

00:39:05I fried it,

00:39:06and I also put the potatoes there.

00:39:08And I wanted to use three kinds of potatoes,

00:39:10sweet potato potatoes,

00:39:12because she was crazy about sweet potato, Monza.

00:39:15And another one I found there,

00:39:16I don't know what tubercle it is,

00:39:19I put it there too,

00:39:21but it's like another kind of potato.

00:39:23And I put cilantro on it.

00:39:25I think I made a good dish according to the challenge.

00:39:28I don't see much of the challenge,

00:39:30because I would see it as to celebrate a Super Bowl

00:39:34or something like that in the United States,

00:39:36not for a 4th of July.

00:39:37Obviously a very representative dish of the 4th of July.

00:39:40The theme of putting different tubers to fry is very good.

00:39:46I mean, that gives an upgrade to your dish.

00:39:49The roqueforte sauce is light, it's fine.

00:39:52The chicken is juicy,

00:39:54but I feel like the chicken lacks a punch there,

00:39:57to make an explosion in my mouth.

00:39:59It wasn't bad.

00:40:00I ate two wings, and I loved them.

00:40:04It's very good.

00:40:05I think you fried it at the wrong temperature.

00:40:07That's what I think happened to you.

00:40:09That's why it got darker,

00:40:12almost half burnt,

00:40:15because the flavor is very good,

00:40:17the sauce is elegant,

00:40:19I'm completely with you.

00:40:20Very fine.

00:40:21The mysterious tubers and the known ones are also very good.

00:40:24There are people who like it like this,

00:40:26more fried,

00:40:27there are people who don't like the softer chicken,

00:40:30they love that shape, like chicharrón style.

00:40:33Go back to your...

00:40:35Long live the 4th of July!

00:40:37That's it!

00:40:38I mean, the kid likes it dry.

00:40:41I missed a little more compliments to the kid's dish.

00:40:45This diner was USA, honey.

00:40:49It wasn't Dominican.

00:40:51Sorry.

00:40:52My dear David, please.

00:40:54Come on!

00:40:55I'll pass with my dish,

00:40:56which has a name that will give me a lot of promotional work.

00:41:01Please tell us, brother,

00:41:02the name of this celebration you have here.

00:41:05This is called Porn Porky Ping Pong Balls.

00:41:10Oh, what?

00:41:11Because they are like the size of a ping pong ball.

00:41:14They are pork balls with mozzarella,

00:41:21obviously seasoned with everything,

00:41:24with paprika,

00:41:25it even has chili flakes,

00:41:27parsley,

00:41:28and I made them two sauces,

00:41:30one is ketchup with sriracha and nutmeg,

00:41:36and the other one is cheddar with jalapeño and parsley.

00:41:41This dish is pure fat.

00:41:44Here I am presenting a dish with conscience.

00:41:47It lacks a little flavor.

00:41:48There is an overload of fat here.

00:41:50This time it's not.

00:41:51I think the judges are putting a lot of cream on the tacos.

00:41:54Calm down.

00:41:55I don't know why they didn't mention you first.

00:41:57That's how gossip is done here.

00:41:59Don't meddle.

00:42:00I say things as they are.

00:42:08Please tell us, brother,

00:42:09the name of this celebration you have here.

00:42:12This is called Porn Porky Ping Pong Balls.

00:42:17What?

00:42:18Because they are like the size of a ping pong ball.

00:42:21They are pork balls with mozzarella,

00:42:27obviously seasoned with everything,

00:42:31with paprika,

00:42:32it even has chili flakes,

00:42:34parsley,

00:42:35and I made them two sauces,

00:42:37one is ketchup with sriracha and nutmeg,

00:42:43and the other one is cheddar with jalapeño and parsley.

00:42:48This dish is pure fat.

00:42:51Very good.

00:42:52The only thing missing here are the cuetes.

00:42:54Happy 14th.

00:42:55Very good.

00:42:56I mean, there has to be cuetes.

00:42:57Very good.

00:42:58Wow, David.

00:43:00You blew your mind with that.

00:43:02You're going to do great.

00:43:03I'm sure you will.

00:43:04Very tasty,

00:43:05so juicy.

00:43:06The seasoning is also delicious.

00:43:08You can feel the fresh herbs inside the ping pong ball.

00:43:14Ping pong.

00:43:15You have the ketchup sauce,

00:43:18but also with that touch of hot pepper,

00:43:20which I really liked,

00:43:21and also the cheddar cheese sauce,

00:43:23which adds that creaminess

00:43:25and balances the spiciness you added to the other sauce.

00:43:28Thank you, Chef.

00:43:29David, you have very good seasoning.

00:43:32Apparently, they liked it.

00:43:33They thought it was good.

00:43:34But we know that David cooks.

00:43:36He blew their minds.

00:43:38You can go back to your station.

00:43:40Guayabera's back.

00:43:41Thank you.

00:43:42David made some balls that are a little weird,

00:43:47but I don't think this is for July 4th.

00:43:51Gabriel, please, to the track.

00:43:54Here I am presenting a dish with conscience.

00:43:57I'm the first one to go,

00:43:58eh, eh, eh,

00:43:59give me a drink here,

00:44:00pam, pum, pim, food, pum.

00:44:02But, well, what tomorrow?

00:44:03My dish is called, and what tomorrow?

00:44:09And it's because, well, usually,

00:44:10and it has happened to me many times,

00:44:12on July 4th, we go crazy with the delicious food,

00:44:15pum, pim,

00:44:16but tomorrow, again,

00:44:17start taking care of ourselves,

00:44:19have to get on that treadmill more than ever, yes.

00:44:22Health doesn't taste like a holiday.

00:44:24This is serious,

00:44:25and it's a message for everyone.

00:44:27We have to enjoy with balance.

00:44:29We have to enjoy with confidence.

00:44:31We have to enjoy with conscience.

00:44:33So, this is a Caesar salad,

00:44:35with chicken,

00:44:36but yes, let's see,

00:44:37it's July 4th,

00:44:38so it's fried chicken.

00:44:39The croutons,

00:44:40I made them with olive oil,

00:44:42and, well,

00:44:43I put them in the oven

00:44:44to make them crispy.

00:44:46Eh, the bacon,

00:44:47I also put it in the oven

00:44:49to dry it a little

00:44:51and so I could powder it

00:44:52and cut it

00:44:53in this smaller way.

00:44:55There we are.

00:44:56It's a Caesar with fried chicken.

00:44:58As always, Gabriel

00:44:59sells the dishes

00:45:00at level 10.

00:45:01Well, Gabriel,

00:45:02a good dish for a celebration.

00:45:04I think it's a Caesar salad

00:45:06well done.

00:45:07The chicken, too,

00:45:09has a good, juicy cooking.

00:45:12You can feel the crunch

00:45:13of the breading.

00:45:14You can feel the bacon, too,

00:45:16that you put in.

00:45:17I think there's a tossiness

00:45:18in your salad,

00:45:19and that there's a good balance.

00:45:21And, above all,

00:45:22that it's delicious.

00:45:23Thank you, Chef.

00:45:24It's good that Chef Tita

00:45:25loved the dish,

00:45:26that she thought it was a round dish.

00:45:28That means a lot to me.

00:45:30A very good dish,

00:45:32but for me,

00:45:33a strong dish.

00:45:34For me, it's not an appetizer.

00:45:36Okay.

00:45:37But, regardless of how

00:45:39I would classify it

00:45:40in my culinary brain,

00:45:42I must admit

00:45:43that it's a very good salad.

00:45:46They're saying it's very good,

00:45:48but for me,

00:45:49it's not meeting the challenge.

00:45:51Absolutely delicious.

00:45:53Thank you, Chef.

00:45:54Thank you.

00:45:55Thank you, Chef.

00:45:56I see that my colleagues

00:45:57present the same chicken

00:45:59that I'm presenting,

00:46:00and a sauce.

00:46:01There are many processes

00:46:02and elaborations in my dish.

00:46:03I think it's a dish

00:46:04that's a little more complete,

00:46:05and that fascinates me.

00:46:06Alicia, come on in, please.

00:46:08Hello, Alicia.

00:46:09Honestly,

00:46:10this time,

00:46:11I don't think

00:46:12I'm going to have

00:46:13a lot of importance.

00:46:15Because, well,

00:46:16I think I was missing sauces

00:46:17that were important

00:46:18in the dish

00:46:19that I wanted to present.

00:46:21What's it called?

00:46:22Chicken popcorn.

00:46:24Okay.

00:46:25And happy 4th of July.

00:46:29Well, I made some

00:46:30rustic American chips.

00:46:31I made some chicken popcorn

00:46:33with just chicken pulp,

00:46:34seasoned, breaded.

00:46:37And this avocado dip

00:46:40with cucumber.

00:46:42Chef,

00:46:43if you had given me 60 minutes,

00:46:44I would have brought you

00:46:45the ranch and the tartar.

00:46:47But it was a time of 15 minutes

00:46:48that I was missing.

00:46:49Honestly, the popcorn

00:46:50is a very, very,

00:46:51very representative dish

00:46:52of the diners

00:46:53in the United States.

00:46:54Alicia, I don't think

00:46:55she has a lot of

00:46:56failure in this competition

00:46:58because she has spent

00:46:59a lot of time

00:47:00of her life

00:47:01living in the United States.

00:47:02I feel that these popcorns

00:47:04are a little dry, Alicia.

00:47:06I mean,

00:47:07the flavors are good.

00:47:08And for me,

00:47:09in particular,

00:47:10I got a potato

00:47:11that wasn't very good.

00:47:12It lacked a little

00:47:13of frying.

00:47:14It definitely

00:47:15lacked fat.

00:47:16To the chicken dough

00:47:17that I made,

00:47:18I used totally lean chicken.

00:47:20And I agree.

00:47:22The same,

00:47:23I think the same.

00:47:24The avocado,

00:47:25for the other one,

00:47:26when you have a problem

00:47:27like this,

00:47:28because the cucumber

00:47:29and the avocado

00:47:30go really well.

00:47:31You chop the onion,

00:47:32you chop the cucumber,

00:47:33you make,

00:47:34and with that

00:47:35you make more sauce.

00:47:36But no,

00:47:37in a pretty,

00:47:38pretty ad hoc way,

00:47:39I think,

00:47:40for July 4th.

00:47:41I think there are

00:47:42a lot of balls.

00:47:43The potato,

00:47:44I got a raw one.

00:47:45The guacamole,

00:47:46I feel like it's not going.

00:47:47I think yes and no.

00:47:48This time, yes and no.

00:47:49Back to your station.

00:47:50Thank you, Alicia.

00:47:51I don't know if I deserve

00:47:52to go through

00:47:53the challenge

00:47:54of

00:47:55immunity.

00:47:59Mr. Jason,

00:48:00could you please come in?

00:48:01Mr. Jason!

00:48:02Yes, please.

00:48:04The truth is

00:48:05that my truffle potatoes

00:48:06smell really good.

00:48:07They smell like truffle.

00:48:08They're well seasoned.

00:48:09They're well seasoned.

00:48:10The dip is also really good.

00:48:11Could you please tell us

00:48:12what this is about,

00:48:13sir?

00:48:14Of course, sir.

00:48:15Look,

00:48:16what you have in front of you

00:48:17are some

00:48:18skin fries.

00:48:22Why skin fries?

00:48:23Well, obviously,

00:48:24since I got here

00:48:25with my glasses on,

00:48:26everyone tells me

00:48:27I'm Jason Kent.

00:48:28You have to take advantage

00:48:29of the rush, right?

00:48:30They're truffle potatoes.

00:48:31They're well seasoned.

00:48:32Obviously,

00:48:33they're double cooked.

00:48:34First,

00:48:35they were poached.

00:48:36Then,

00:48:37they were left to rest

00:48:38for a moment.

00:48:39But I think

00:48:40I did manage

00:48:41to keep them

00:48:42a little longer.

00:48:43I don't know why.

00:48:44Because I did expand them.

00:48:45Let's say it like that.

00:48:46They also have

00:48:47a cilantro oil

00:48:48over there,

00:48:49like a dip.

00:48:50Exactly.

00:48:51Yes, yes, yes.

00:48:52When I saw that dish

00:48:53by Jason,

00:48:54I saw it as

00:48:55my nephew

00:48:56making those

00:48:57fried potatoes.

00:48:58To be honest,

00:48:59I thought it was

00:49:00very simple.

00:49:01The dip is very,

00:49:02very good.

00:49:03The truffle here,

00:49:04I don't think it's

00:49:05very strong.

00:49:06I'll tell you why.

00:49:07You used truffle oil.

00:49:08Yes.

00:49:09Obviously.

00:49:10The truffle oil,

00:49:11if you don't use it,

00:49:12the second you serve it,

00:49:13it becomes

00:49:14an oil

00:49:15that tastes

00:49:16like

00:49:17acid,

00:49:18like old.

00:49:19This is what

00:49:20made you famous.

00:49:21It was the

00:49:22cryptonite

00:49:23of your potatoes,

00:49:24Mr. Kent.

00:49:25Look.

00:49:26Could the truffle

00:49:27be the kryptonite

00:49:28of Jason Kent?

00:49:29It's always good

00:49:30to have cuts

00:49:31a little,

00:49:32when we talk about potatoes,

00:49:33a little thicker.

00:49:34Okay?

00:49:35I really liked

00:49:36the herbs

00:49:37that you used,

00:49:38fresh ones,

00:49:39the touch of parmesan

00:49:40that you added

00:49:41to your potatoes,

00:49:42which have

00:49:43a very good flavor.

00:49:44Okay?

00:49:45Thank you.

00:49:46The thickness

00:49:47of the potatoes

00:49:48are not adequate,

00:49:49and you're right.

00:49:50I think the potatoes

00:49:51have to be

00:49:52very thick

00:49:53so that you can

00:49:54feel the crunchiness.

00:49:55You can go

00:49:56to your station.

00:49:59I'm happy.

00:50:00The seasoning

00:50:01and the preparations

00:50:02are good.

00:50:04It was just

00:50:05the potato cut,

00:50:06and this time

00:50:07I won't have to

00:50:08fight for my immunity.

00:50:10Old man,

00:50:11those glasses

00:50:12didn't help you now.

00:50:14Mr. Galeano!

00:50:15Come on!

00:50:16Come on!

00:50:18Is it true

00:50:19that today I'm celebrating

00:50:20here at

00:50:21Top Chef VIP

00:50:22my first 4th of July?

00:50:28I've never

00:50:29celebrated it before.

00:50:30Happy.

00:50:31Very good.

00:50:32Celebrating

00:50:33as the name of my dish,

00:50:34my first

00:50:354th of July.

00:50:42I made a version

00:50:44of some

00:50:45fish and chips.

00:50:47And this?

00:50:48It's a potato tower.

00:50:49It has a little hole

00:50:50on top,

00:50:51and I filled

00:50:52that little hole

00:50:53with...

00:50:54I made a barbecue

00:50:55mayonnaise,

00:50:56something like that

00:50:57that I made up.

00:50:58My dish,

00:50:59let's say,

00:51:00is a more

00:51:01conceptual 4th of July

00:51:02dish.

00:51:03To me,

00:51:04it was a dish

00:51:05that honestly

00:51:06had nothing to do

00:51:07with the celebration

00:51:08of 4th of July.

00:51:09Well, Galeano,

00:51:10I liked

00:51:11the choice of your dish.

00:51:12You used

00:51:13that fish

00:51:15to make

00:51:16that breaded

00:51:17chicken,

00:51:18that you added

00:51:19the vegetables.

00:51:21I do feel

00:51:22that the fish

00:51:23lacked a little

00:51:24flavor,

00:51:25a little seasoning

00:51:26inside.

00:51:27I think that maybe

00:51:28the fried potato

00:51:29inside

00:51:30could have

00:51:31been filled

00:51:32with something else

00:51:33other than

00:51:34the mayonnaise

00:51:35that you're

00:51:36mixing

00:51:37the fried fish

00:51:38with.

00:51:39It would have

00:51:40been good

00:51:41and your dish

00:51:42would have been

00:51:43a little fresher.

00:51:44I'll take notes

00:51:45and see if I can

00:51:46come up with

00:51:47that idea again.

00:51:48I think that

00:51:49this part

00:51:50of the frying,

00:51:51which is not

00:51:52breaded,

00:51:53is really

00:51:54like a

00:51:55breading.

00:51:56It's very well

00:51:57done.

00:51:58I think that

00:51:59it did lack

00:52:00a little seasoning,

00:52:01but I think that

00:52:02fish and chips

00:52:03always have

00:52:04an acid touch.

00:52:05They serve them

00:52:06with vinegar,

00:52:07with tartar.

00:52:08Lemon.

00:52:09With a little

00:52:10more acid

00:52:11so that they

00:52:12punch

00:52:13and we have

00:52:14an acid

00:52:15dish in

00:52:15it.

00:52:16I'm so happy

00:52:17that we're

00:52:18able to make

00:52:19an amazing

00:52:20dish out of

00:52:21these food.

00:52:22Oh!

00:52:23Oh!

00:52:24I see it

00:52:25there.

00:52:26Just like

00:52:27that,

00:52:28darling.

00:52:29Oh,

00:52:30there it goes,

00:52:31you tall one.

00:52:32Oh,

00:52:33my, God.

00:52:34I've tried

00:52:35some fish

00:52:36before I

00:52:37finished.

00:52:38I've liked it,

00:52:39but obviously

00:52:40that's

00:52:41what they

00:52:42say and

00:52:43of going to elimination.

00:52:45She always presents dishes that have nothing to do

00:52:47with what is asked for.

00:52:49Carolina, please come in.

00:52:52I think there are many things that are typical of that day.

00:52:55I know perfectly well what kind of food

00:52:58Americans like, what they eat.

00:53:01It's like a day to behave badly, but eat delicious things,

00:53:04fries, ice cream.

00:53:06What's your dish called?

00:53:08My dish is called Scream of Freedom.

00:53:10I don't understand the concept.

00:53:12The dish doesn't understand it,

00:53:13especially when you put a fried egg on top of it.

00:53:19It's like a chicken fajita.

00:53:21It has a bed of potatoes, like the French one,

00:53:24that the Americans always leave the shell.

00:53:27This is a sauce that has ketchup,

00:53:31mustard, mayonnaise, and nuts.

00:53:34And I made the potato, I left it soaking.

00:53:39I put paprika on it.

00:53:41It also has paprika, which is very typical.

00:53:43Cheddar cheese, a little grated, also liquid.

00:53:47Very good dish, beautiful presentation,

00:53:51but it doesn't look like a 4th of July.

00:53:54I don't see the fireworks on any side of the dish.

00:53:57Well, it looks like a dish, a comfort food.

00:54:00It's like comfort food, right?

00:54:01Cheese that hugs you.

00:54:03I like the fact that you put these chips in gajo,

00:54:06which have a very good flavor, they have very good cooking.

00:54:09The egg, I think that when you break it,

00:54:11and the yolk goes everywhere,

00:54:13it gives it that umptuosity that it needs.

00:54:16You feel many flavors,

00:54:18obviously very Latin, with the pepper, the onion.

00:54:21What I do consider that doesn't come to mind at this party

00:54:26is the sauce.

00:54:28It made me a short circuit,

00:54:30I really wanted to make a dish with a little more flavor,

00:54:34but it's not that simple.

00:54:36I'm very happy, I'm very happy that it came out so good,

00:54:39there is no way that it's not delicious enough.

00:54:41But, how can I describe this to you?

00:54:43It's a very good dish,

00:54:45it's a very good dish,

00:54:46because it's not the kind of dish that you just eat

00:54:48and it's a very good food.

00:54:50We got marinated and we're going to bring it here

00:54:53and it's going to be a Tzatziki.

00:54:54I'm going to make a Tzatziki sauce.

00:54:56I had a short circuit in my brain.

00:55:00I didn't like it, to be honest.

00:55:02I really liked the fried egg.

00:55:04I thought that dish was very, very American.

00:55:07And apparently, it was very tasty.

00:55:10I loved the sauce.

00:55:12And the potatoes were the best part of all of this.

00:55:14The potatoes got all the juice and everything there.

00:55:17It was like a diner, like a diner, diner.

00:55:21It feels more like a barbecue.

00:55:23They are typical fajitas, Tex-Mex, Tex-Mex, very good.

00:55:29This is more like a Super Bowl, a barbecue.

00:55:32This would be spectacular, I don't know, for a 4 de Julio.

00:55:35A fried egg, a 4 de Julio.

00:55:39Well, back to your station.

00:55:43It's like a Mexican barbecue.

00:55:44It has a lot of things, apart from an egg.

00:55:47I feel like it's more like a complete dish.

00:55:50Gary, it's not Gary anymore, it's Gary.

00:55:52Gary!

00:55:54My friend Gary goes with some potatoes.

00:55:56He also made potatoes, some potatoes with cheese and also with ribeye.

00:56:01Well, personally, I like Gary's dish.

00:56:03I crave it.

00:56:04What's this called, my Gary?

00:56:05It's my mom's birthday, and happy birthday.

00:56:09I have to put it like this.

00:56:13Well, this dish is made with three types of meat.

00:56:16So I wanted to make it with ribeye,

00:56:19with ground beef, with bacon.

00:56:22And I also put chorizo.

00:56:25I also wanted to put a little bit of my mom's seal,

00:56:27with a pink sauce that she made.

00:56:30Well, she called it pink sauce.

00:56:33And it's ketchup with mayonnaise.

00:56:35And I wanted to put this chipotle on it.

00:56:39Today, his mom is dedicating his happy birthday to him.

00:56:42I think it's a very nice gesture.

00:56:44I feel like it's too much, too much information for me.

00:56:48But well, you did it to your mom, I know you did it with love.

00:56:52And from her in heaven, I receive it.

00:56:54It's loaded with too many things.

00:56:56I think there's an overload of fat here.

00:57:01Guilty pleasure.

00:57:02Guilty pleasure.

00:57:03Sorry, it's a guilty pleasure.

00:57:04You should have put this on, really.

00:57:07Because it's too much.

00:57:10I don't like so many things on top of so many things.

00:57:14In particular.

00:57:16The truth is that my friend Toño eats with desire.

00:57:19So, for my friend Toño to say that,

00:57:21it's because maybe my friend Gary did it.

00:57:24Gary is a dish that represents the 4th of July.

00:57:27Fried food, greasy food too.

00:57:31I think that if the protein you used,

00:57:34even if you wanted to achieve a crunchy effect,

00:57:37I think you overcooked it a little.

00:57:39They feel a little dry.

00:57:41I liked that you put the melted cheese, hot, on top.

00:57:45You used a hard cheese that adds a lot of flavor to your preparation.

00:57:50Thank you, Chef.

00:57:51For me, a 4th of July,

00:57:52what I understand is fast food, fried food.

00:57:56So, I was a little surprised that they told me I was with a lot of fat,

00:57:59because it was part of...

00:58:00You can go back to your seat.

00:58:04Now, they made me think.

00:58:06I'm doubting if I'm going to pass.

00:58:07However, I gave a good dish, really.

00:58:10And a dish that also had a very good seasoning.

00:58:14Panchito, please.

00:58:16To the track.

00:58:17And, well, they call me the last one in the line.

00:58:20That's what they say out there.

00:58:21The last ones will be the first ones.

00:58:23The dish is called...

00:58:24What is for you, my friend?

00:58:33Pancho, your English is so bad.

00:58:35What is that?

00:58:36I want to see that name written on the screen when they put it.

00:58:40Let it with you, my friend.

00:58:42Let it with you, my friend.

00:58:43Let's leave it like that, because I don't know what he said.

00:58:45My dish for today is called Let it with you, my friend.

00:58:48That's it.

00:58:48This is calamari with pickles and jalapeño pepper.

00:58:52Oh, man!

00:58:54That's magic, bro!

00:58:57Machine.

00:58:58Now, say it in English.

00:58:59Let it with you, my friend.

00:59:02Now, say it in English.

00:59:06It's a dish that has fried calamari,

00:59:10but it also has jalapeño,

00:59:12but it also has pepino.

00:59:13So, there are three different things

00:59:15that I wanted to give it that texture.

00:59:17And a mayonnaise,

00:59:18it has mayonnaise, ketchup, sriracha,

00:59:21ginger, soy sauce, I added a little vinegar,

00:59:24and I put the pickles like this to give it height to the dish.

00:59:29The height.

00:59:30Really?

00:59:31I loved Pancho's presentation.

00:59:34He knows there's competition,

00:59:36especially Gabriel,

00:59:38and it's getting better and better.

00:59:41Good idea for that dish.

00:59:42I'm a big fan of fried calamari.

00:59:46I think this was wonderful.

00:59:48The pepinillo empanizado.

00:59:50I've never tried it,

00:59:52and I like it because it has the humidity of the pepinillo,

00:59:55but also the crunchiness of the empanizado,

00:59:57and it's very good.

00:59:59I also liked the jalapeño.

01:00:02If you empanizado it and served it,

01:00:04it's crunchy.

01:00:05And the mayonnaise also goes very well with your preparation.

01:00:08Thank you.

01:00:09Chef Tita is surprised by something she hasn't tried

01:00:12and she likes it.

01:00:14I think that's a great achievement for my friend Pancho.

01:00:16Regardless of the dish, you've improved as a cook.

01:00:19Thank you.

01:00:20I'm very excited to see a person like you

01:00:25grow up in this kitchen.

01:00:27I think this dish is very, very good.

01:00:32You have the crunchiness,

01:00:34but you also have the acidity,

01:00:35but you also have the spiciness,

01:00:37but you also have the fat.

01:00:39I'm very proud of you.

01:00:41She makes me cry, chef.

01:00:43You're making me cry because of your nobility.

01:00:47Thank you.

01:00:48I'm very, very happy because Belén is a very strong and tough chef,

01:00:54and seeing her with tears in her eyes makes me cry.

01:00:57We don't have preferences,

01:00:58but just as we see the bad, we also have to recognize the good.

01:01:02And really, I don't have a hat,

01:01:05but if I had one, I would take it off.

01:01:07Thank you very much.

01:01:08Thank you.

01:01:09Thank you very much.

01:01:13Panchito is very worried, and I like that.

01:01:16I like that because there will be a shootout.

01:01:19Congratulations, Frankie.

01:01:21Keep it up, son. You can come back.

01:01:23Yeah!

01:01:25Yeah!

01:01:26I would dare to say that being the last one

01:01:28is the best of all the dishes that have been presented.

01:01:30And I feel very, very, very proud of my little brother, Pancho.

01:01:37Some appetizing dishes that will go down in history

01:01:41in the first diner here at Top Chef VIP.

01:01:44Let's go!

01:01:48It is by law that my buddy Pancho

01:01:49had the best comments of this first challenge.

01:01:52My buddy Pancho is safe.

01:01:54But unfortunately, not everyone can win.

01:01:57Chefs, it's time to talk and make decisions.

01:02:01Come on, please.

01:02:03The deliberated.

01:02:04Let's go.

01:02:06From now on, no one can stop me.

01:02:08I already have an immunity because I can't have another one.

01:02:16Well, we are in this mood of rejoicing,

01:02:19of celebration for July 4th.

01:02:22Fourth of July, a very important date

01:02:25where we are also honoring this great country,

01:02:28which is the United States of America,

01:02:30through its diners and through its gastronomy.

01:02:33I hope that this July 4th,

01:02:36with this delicious dish that I have made,

01:02:38I can fight my immunity.

01:02:41Some participants lost their art

01:02:43because it was not a side dish or an appetizer,

01:02:45but it was Fourth of July food.

01:02:48God, I hope I can gain another immunity.

01:02:50At least I would like to save myself in this challenge.

01:02:52For example, Carolina had a fairly dense dish,

01:02:56but with many Latin flavors.

01:02:57I need peace. Come on.

01:03:00We also have some delicious balls that David made.

01:03:03Delicious, it's pork.

01:03:05Ping-pong balls.

01:03:07Galeano, for me,

01:03:10that kid too, what a competitor.

01:03:13I think he is, of all those who are in this competition,

01:03:16the one who has shown the most, he.

01:03:19Yes.

01:03:20He takes a lot of risks.

01:03:21He is not afraid of success.

01:03:24Oh, Galeano, what a gourmet.

01:03:26Patty with her chicken tenders, they were delicious.

01:03:29I loved it.

01:03:30Delicious.

01:03:30As always, Patty with her sauce,

01:03:32the thickness, the balance of flavors.

01:03:35Patty, even though she had a little chicken,

01:03:37the color was darker than normal.

01:03:40I think Patty can also pass.

01:03:41But well, the one who did not miss anything was Panchito.

01:03:45Yes, there is Panchito.

01:03:47That boy is burning.

01:03:49The one who brings the rockets is Pancho.

01:03:50Listening to the criticisms of the other colleagues,

01:03:52I think they said today in English,

01:03:55number one.

01:03:56There are always surprises in Top Chef VIP.

01:03:59When you least expect it,

01:04:01the one you bet the least on,

01:04:03suddenly goes to the front.

01:04:05Without a doubt, this is Pancho as number one.

01:04:08To my liking, I don't know about you,

01:04:09there are three who did the challenge very well,

01:04:12who fulfilled the challenge perfectly.

01:04:14Two that we could accept,

01:04:16and five that we couldn't.

01:04:18Well, let's go there.

01:04:20Learn rockets.

01:04:21You can already more or less intuit

01:04:23who can beat you in some challenges.

01:04:26Chefs, tell us.

01:04:28Who will be able to compete for immunity tonight?

01:04:36I am very confident, thank God.

01:04:38I think I did a good job.

01:04:39Well, congratulations.

01:04:42It was a happy challenge, I think, for everyone,

01:04:45including us.

01:04:47They used their creativity a lot.

01:04:48There was a lot of flavor in the dishes.

01:04:51The truth is, the techniques were well used.

01:04:54We are ten, ten artists, not ten chefs.

01:04:57And let them say that the ten dishes were very good,

01:04:59because they speak very well of us as a group

01:05:02and the difficult competition we have.

01:05:05We have decided that five of you

01:05:08will move on to the next immunity challenge.

01:05:12CHALLENGE FOR IMMUNITY

01:05:14CHALLENGE FOR IMMUNITY

01:05:16CHALLENGE FOR IMMUNITY

01:05:18CHALLENGE FOR IMMUNITY

01:05:20CHALLENGE FOR IMMUNITY

01:05:22CHALLENGE FOR IMMUNITY

01:05:24Let's hope I'm among those five dishes.

01:05:28The only one who made chicken wings was me.

01:05:30Chicken wings.

01:05:31CHALLENGE FOR IMMUNITY

01:05:33Of those five, there are three who did the perfect challenge.

01:05:37I hope mine is among those three,

01:05:39because I put a lot of effort into this recipe.

01:05:44And they are...

01:05:45CHALLENGE FOR IMMUNITY

01:05:47It could be Carolina, Coronel, and me.

01:05:50CHALLENGE FOR IMMUNITY

01:05:52CHALLENGE FOR IMMUNITY

01:05:54CHALLENGE FOR IMMUNITY

01:05:56CHALLENGE FOR IMMUNITY

01:05:58CHALLENGE FOR IMMUNITY

01:06:02We have decided that five of you

01:06:05will move on to the next immunity challenge.

01:06:09CHALLENGE FOR IMMUNITY

01:06:11CHALLENGE FOR IMMUNITY

01:06:13CHALLENGE FOR IMMUNITY

01:06:15Let's hope I'm among those five dishes.

01:06:17The only one who made chicken wings was me.

01:06:20She can win.

01:06:23Of those five,

01:06:24there are three who did the perfect challenge.

01:06:27I hope mine is one of those three,

01:06:29because I put a lot of effort into this recipe.

01:06:33And they are...

01:06:37It could be Carolina,

01:06:38Coronel, and me.

01:06:45Patty.

01:06:47Thank you.

01:06:49Mine, thank you.

01:06:54David.

01:06:58I knew it, David's balls.

01:07:00He loved it.

01:07:01I didn't see it until July 4th, but oh well.

01:07:07And Pancho.

01:07:11And his mere napkin,

01:07:12the one under her umbrella.

01:07:15I think the judges are putting a lot of cream on my tacos.

01:07:18Yes, the flavor has improved, but it hasn't.

01:07:20Calm down.

01:07:22The other two participants who competed for immunity

01:07:25presented us with dishes

01:07:27that are part of the concept,

01:07:30or the concepts,

01:07:32of Diner and Fourth of July.

01:07:34We were talking to the judges.

01:07:36For example, July 4th can be a barbecue,

01:07:39it can be more elaborate dishes,

01:07:42more family-friendly.

01:07:45And these two dishes tended more towards the Fourth of July,

01:07:49which was also part of the challenge.

01:07:50That's why we decided to include them.

01:07:54I think I can be there.

01:07:58I still have faith that they'll call me

01:08:00in the last two, because I did complete the challenge.

01:08:03These two participants

01:08:04who will go to the next challenge for immunity are...

01:08:08Gabriel.

01:08:09Thank you.

01:08:11I don't understand Cesar's salad very well

01:08:14within the Fourth of July.

01:08:23And Carolina.

01:08:24Bravo!

01:08:26With Cesar's salad,

01:08:28I think I can be there.

01:08:30I think I can be there.

01:08:32I think I can be there.

01:08:34I think I can be there.

01:08:37I consider that my dish

01:08:39was a very good dish.

01:08:43Yes!

01:08:45Venezuela is in the house!

01:08:49Paty, David, Pancho, Carolina and Gabriel,

01:08:52congratulations, guys!

01:08:55You were the best,

01:08:56and now you can compete for the long-awaited immunity.

01:09:01They've already stolen this place from me twice.

01:09:04The third time will be the winning one.

01:09:08While we prepare everything here

01:09:09for the next challenge,

01:09:11would you like to go to the Caba for a while?

01:09:13Yes, why not?

01:09:14Why not?

01:09:15Thank you, guys.

01:09:16Congratulations.

01:09:17Incongruent with the test,

01:09:19incongruent with the flavors,

01:09:21incongruent with everything in general.

01:09:23But,

01:09:24we respect each other and move on.

01:09:28Bueno.

01:09:29Máquina, come here.

01:09:30Good, good, guys, good.

01:09:31Happy.

01:09:33Congratulations.

01:09:34Congratulations.

01:09:35Congratulations.

01:09:36Thank you, I repeat.

01:09:38I think it's great.

01:09:39I think it gives me the opportunity to cook again,

01:09:42which for me is already an achievement.

01:09:44I feel very proud and I think

01:09:46I did a great job.

01:09:47I'm very happy.

01:09:48I'm very happy.

01:09:49I'm very happy.

01:09:50I'm very happy.

01:09:51I'm very happy.

01:09:52I'm very happy.

01:09:53I'm very happy.

01:09:54I'm very happy.

01:09:55I'm very happy.

01:09:56I think I did a good job of representing

01:09:59a dish from the United States

01:10:00on a date as important as this one,

01:10:02which is July 4th.

01:10:03I'm going to tell you something.

01:10:05I'm coming to you.

01:10:06If you don't bring me immunity,

01:10:08I won't talk to you anymore.

01:10:10I'm just saying.

01:10:11Neither do I.

01:10:12No.

01:10:13I'm just saying.

01:10:14I think winning immunity

01:10:15at this level of competition

01:10:17is winning like a gold ticket.

01:10:19Pass him the powder.

01:10:21Run.

01:10:22You know.

01:10:23You passed it to Polo and he left.

01:10:24Don't pass anything to me.

01:10:26Polo didn't use it.

01:10:27Polo didn't use my magic powder.

01:10:30But look at Jason.

01:10:31I left it there for him.

01:10:33How did it go?

01:10:34You judge.

01:10:36Do you know why they didn't mention you first?

01:10:38No, but they told me that...

01:10:40The order of the factors doesn't alter the product.

01:10:42No, because yours was the best.

01:10:44And they've already said it.

01:10:45Don't bring Sizaña, kid, to Pancho.

01:10:47The order of the factors doesn't alter the product.

01:10:50That's how gossip is made here.

01:10:52Like this, a lot from behind.

01:10:53Like this.

01:10:55It's still an extraordinary dish.

01:10:57Don't bring Sizaña.

01:10:58I say things as they are.

01:11:00But that's Sizaña's.

01:11:02I don't get it.

01:11:03Why didn't they mention you first?

01:11:05If your dish was the best.

01:11:06But it was the best.

01:11:07That's why.

01:11:08But what does it matter?

01:11:09How did they name it?

01:11:10Pancho's dish was the best

01:11:12and they should have mentioned it first.

01:11:14That doesn't matter.

01:11:15They don't mention it in an order from best to worst.

01:11:17Maybe for me too.

01:11:18Pancho's dish was the best.

01:11:19Maybe for the audience too.

01:11:21What a necessity.

01:11:23Paty, that's not about Sizaña.

01:11:25It's my point of view.

01:11:27Machado, please locate yourself.

01:11:29You're not Miss Immuniverse anymore.

01:11:31I'm Miss Immuniverse forever.

01:11:34You're already on paper for the rest of the year.

01:11:40And the new Miss Immuniverse.

01:11:43The one who wins once,

01:11:45will always win.

01:11:47Pancho, Gabriel, David, Carolina and Paty.

01:11:51Hi.

01:11:52The immunity challenge is waiting for you.

01:11:54Come here now.

01:12:14Good luck.

01:12:17Chess, chess.

01:12:18Good luck, guys.

01:12:19Hi.

01:12:20Hi.

01:12:21I feel like I'm going to win today.

01:12:23I'm the only one who hasn't won,

01:12:25so I'm going to give it my all.

01:12:28I'm extremely happy and excited

01:12:31to have passed this challenge

01:12:32because it gives me the opportunity to cook again.

01:12:35If we're talking about an emblematic and proper meal

01:12:38of a night like today,

01:12:39on a stage like this,

01:12:41we can't leave out

01:12:43the most popular sandwich on earth.

01:12:46It's better if it's well accompanied.

01:12:49I love it.

01:12:52We're talking about...

01:12:55Hamburger.

01:12:59Today is Independence Day.

01:13:01It's nothing like eating a huge hamburger

01:13:06with a lot of cheese.

01:13:16Why am I not there?

01:13:18I would have loved to be there.

01:13:20I've been wanting to make a hamburger for a while.

01:13:22I knew it.

01:13:23I really like the homemade ones,

01:13:25the charcoal ones, the firewood ones.

01:13:28I love the one with mushrooms.

01:13:31With that melted cheddar cheese.

01:13:34No, I think I'm hungry.

01:13:36Apart from the hamburger,

01:13:37we're still hungry.

01:13:39We want a side and a milkshake.

01:13:41I mean, a milkshake.

01:13:45Well, guys, what a challenge.

01:13:47I can't wait to try it.

01:13:49You'll have 60 minutes.

01:13:5160 minutes is more than good.

01:13:5460 minutes.

01:13:55What's up, chefs?

01:13:57Hamburgers have an impressive diversity.

01:14:01From vegetarian, which would make Chef Belen very happy,

01:14:05to portobello mushrooms, zucchini, quinoa, chickpeas.

01:14:10Really?

01:14:11Can you make healthy hamburgers?

01:14:12Of course.

01:14:13Also meat.

01:14:15A mix of 50% of a type of meat

01:14:18and another 50% of another variety to add fat.

01:14:23The intention is to grind your meat,

01:14:25extract all that juice,

01:14:27cross the pork, the bacon.

01:14:29The important thing is to use your creativity.

01:14:32Have a balance of flavor.

01:14:34Also add vegetables.

01:14:36It's always good to have a hamburger

01:14:38with a good crunchy Roman lettuce

01:14:40or a good tomato dressing

01:14:42with a little olive oil, oregano.

01:14:44Cancel the light.

01:14:46Have a good dressing, a good sauce.

01:14:48Preferably, I like the brioche bread with the hamburger.

01:14:53A classic hamburger

01:14:55can also be a very gourmet dish,

01:14:58depending on how it is prepared.

01:14:59What do you understand by side?

01:15:01Accompanying.

01:15:03Something fried has to be.

01:15:06Okay?

01:15:07Don't get creative in that part.

01:15:09Get creative in what you're going to choose

01:15:12and the way you're going to fry it.

01:15:14To accompany, I'm not going to break my brain.

01:15:17Potatoes.

01:15:19There are a lot of things that can be fried.

01:15:21Sweet potatoes, yuccas, kale.

01:15:25I want to make banana, but not green banana,

01:15:28but ripe chips.

01:15:29I would make some fried yuccas, but I'm here.

01:15:32Well, the market, what do you think?

01:15:35During these 60 minutes of cooking,

01:15:38you're going to have it open.

01:15:40Okay.

01:15:41So they can surprise us.

01:15:42Okay.

01:15:43So there are no excuses

01:15:44for things to come out in a mediocre way.

01:15:49A hamburger challenge sounds easy,

01:15:51but it's very complicated.

01:15:55Guys, don't come out with a rastrera hamburger.

01:15:59No, no, no, no.

01:16:00This is an Angus Beef hamburger.

01:16:03It's at that level that we're at.

01:16:05The mastiada.

01:16:06There.

01:16:07Exactly.

01:16:12It doesn't taste like the mastiada that I would make.

01:16:15I feel like everyone would go for fruit.

01:16:18I would make a macha mastiada.

01:16:20It can be based on snow or ice cream,

01:16:23as it's also known.

01:16:24Starting with vanilla,

01:16:25you make 70% of many mastiadas

01:16:28that are found in the diners.

01:16:30Now, there are mastiadas that are sold everywhere,

01:16:34and some are even made with avocado,

01:16:36which is mixed with chocolate.

01:16:38It tastes really good,

01:16:39even if you don't believe it.

01:16:40Even if you don't believe it.

01:16:42It can be made with banana, fruit,

01:16:44some vegetables,

01:16:45a little bit of everything.

01:16:47I think adding a tropical fruit

01:16:49boosts the acidity

01:16:51and contrasts with the burger,

01:16:53with the fat,

01:16:54and I think it works really well.

01:16:56In the market,

01:16:57we gave them a good impression.

01:16:59I think they're saying

01:17:00that we're too much here and too much there.

01:17:02We, personally,

01:17:04Tita, Belen, and I,

01:17:05we gave them vanilla ice cream or snow.

01:17:09Good.

01:17:10It's going to be chaotic.

01:17:11It's going to be good.

01:17:12There are shots too.

01:17:13Inside the kitchen, there are titans.

01:17:14Guys, you'll have 60 minutes

01:17:16and the market is completely open.

01:17:18You must prepare a burger,

01:17:21a side dish that is fried,

01:17:24and a malteada.

01:17:26The best will win immunity

01:17:28and will be in the top 9 of the competition.

01:17:33Here, you have to have the talent,

01:17:35the sensitivity,

01:17:36the creativity

01:17:37to prepare the best burger

01:17:39and win immunity.

01:17:41Ready?

01:17:42Yes.

01:17:43Sharp.

01:17:44More delicious than ever.

01:17:47Let's cook!

01:17:49Let's go!

01:17:59Ready?

01:18:00Yes.

01:18:01Sharp.

01:18:02More delicious than ever.

01:18:05Let's cook!

01:18:07Let's go!

01:18:09Today, immunity will be played

01:18:12with burgers, Godfather Santo.

01:18:29Okay, let's grab ketchup, mayonnaise, mustard.

01:18:36No, man.

01:18:37No.

01:18:38A delicious burger

01:18:41with a side dish

01:18:43and a malteada.

01:18:46Should we put a pig in there?

01:18:48Of course.

01:18:49Of course, my dear.

01:18:51Of course.

01:18:52Of course.

01:18:53Of course.

01:18:54Of course.

01:18:55Of course.

01:18:56Potatoes, microwave.

01:18:58The meat is already ground.

01:19:00We just have to make the burger.

01:19:02I would do it by hand too.

01:19:03Crushing the meat or grinding the meat

01:19:05doesn't cause that much trouble.

01:19:07But making the bread from scratch, I say yes.

01:19:09In 30 minutes, the burger,

01:19:11with everything,

01:19:12if you want to make a sauce,

01:19:13if you want to make the potatoes,

01:19:14well, I think it's very fair.

01:19:17I honestly think

01:19:18they have to focus more on the flavor

01:19:19and more on the seasoning of the whole set,

01:19:21to make it rich, juicy,

01:19:23not too big.

01:19:24That's what the chefs asked for,

01:19:25that it's not too big

01:19:26so that they can eat it

01:19:27from that first bite and fall in love with it.

01:19:29What do you want?

01:19:30Mustard and mayonnaise.

01:19:32Mayonnaise, normal.

01:19:33And what?

01:19:34And ketchup.

01:19:35Ketchup.

01:19:38Let's hope it's not the onion carolina.

01:19:42It's going to come out like this.

01:19:43I brought a green chili malteada.

01:19:46I think the interpretation

01:19:48that everyone makes of the challenges

01:19:50and what the judges explain to us

01:19:54Have you yelled at Pancho?

01:19:56Of course I yelled at him.

01:19:57What did you tell him?

01:19:59Cook well!

01:20:02If he doesn't know how to throw a burger,

01:20:04he's already lost.

01:20:14Definitely, this immunity

01:20:16right now is more desired

01:20:18and coveted than a husband.

01:20:24The winner of today's immunity

01:20:26of the five of us

01:20:27is going to be in the top nine.

01:20:29What a pressure.

01:20:32It's better than the blender, right?

01:20:34To fix it, of course.

01:20:36Yes.

01:20:38Don't tell me he's going to mix it all in a bowl.

01:20:40Red pepper, green pepper,

01:20:42the onion of that size.

01:20:44But the burger is the main thing

01:20:45and the most complicated.

01:20:47Because you have to season the meat well,

01:20:49you have to cook it well,

01:20:51you have to take care of the flavor and seasoning.

01:20:53I don't eat it very often,

01:20:55but of course I've eaten it,

01:20:57and it's wonderful.

01:20:58Today I'm going to prepare one of the best

01:21:00I've ever eaten in my life.

01:21:02It's going to be an interplanetary burger.

01:21:05From another world, yes.

01:21:07From Patty's, you can expect

01:21:09the cosmic dishes,

01:21:10the dishes of the CIA,

01:21:12the dishes of Ares 57.

01:21:15Guys from the CABA, please,

01:21:17you have to pour it

01:21:19so we don't get discouraged.

01:21:2560 minutes will be enough.

01:21:27I see it very short,

01:21:28but it is a challenge that must be fulfilled

01:21:30and I go with everything.

01:21:37If he's going to put that in the meat,

01:21:39it's still very fat,

01:21:40he still has to chop it.

01:21:42Much more.

01:21:43This brings me memories.

01:21:45I'm sure all Venezuelans

01:21:47will remember this.

01:21:48There was a street called

01:21:50El Hambre Street,

01:21:51and then at two in the morning,

01:21:53when you left the nightclubs,

01:21:54the hunger hits you,

01:21:55so we go to El Hambre Street.

01:21:57And I think I had a time

01:21:59observing very well how they did them,

01:22:01plus my experience

01:22:03with the hamburgers in the United States.

01:22:05Carolina, like me,

01:22:06we have been in the United States for many years,

01:22:08and suddenly you have already

01:22:10grabbed that very American seasoning

01:22:13that the classic hamburger has,

01:22:14from a 4 to a Julio.

01:22:16We will do everything possible,

01:22:18it is a competition,

01:22:19and here we are all with the goal.

01:22:22So, as I always say,

01:22:24the best wins.

01:22:25Carolina eats a lot of hamburgers,

01:22:27according to her, she loves it,

01:22:29so I think she can do a very good job.

01:22:43We are making a hamburger

01:22:45just as the judges asked,

01:22:47one of those that serve

01:22:48to stuff the vein to the fullest.

01:22:51I think they don't have a nutritionist

01:22:53because they want more fat,

01:22:56more fat, more sugar.

01:22:59The hamburger, of course,

01:23:01is very representative

01:23:02of American cuisine,

01:23:04but you can put your flavor

01:23:07and give it its secret touches

01:23:10so that this hamburger

01:23:12is even better

01:23:13than what people know, right?

01:23:14Obviously,

01:23:15my four opponents

01:23:16are going to be delicious.

01:23:18Mine has to be super,

01:23:20super, mega delicious.

01:23:31Well, we're going to make this hamburger

01:23:33so that they keep taking off their hats

01:23:35to see if the immunity,

01:23:36everyone here has already gained immunity,

01:23:38except me,

01:23:39so today I'll take it.

01:23:40I mean, so that they know.

01:23:41What time is it, Pancho?

01:23:43It's my turn, it's my turn.

01:23:45I'm Team Pancho today, man.

01:23:47Pancho has to take that immunity.

01:23:49He wants it, he's looking for it,

01:23:50and I know he's going to find it.

01:23:52Well, he's going to get it

01:23:53when he has to get it.

01:23:54If he doesn't get it, then he doesn't get it.

01:23:59This shit doesn't pull, man.

01:24:01You should be implanting, guys.

01:24:03Not giving up is being a loser.

01:24:05You're missing the shake.

01:24:06David is going to give me a heart attack.

01:24:08You? Me?

01:24:09I feel like you're not going to finish.

01:24:11It didn't close.

01:24:13No, no, no!

01:24:14Pancho!

01:24:23Well, let's make this burger

01:24:25to make it off their hats

01:24:27to see if immunity...

01:24:28Everyone here has already gained immunity,

01:24:30except me,

01:24:31so today I will take it.

01:24:32I mean, so they know.

01:24:34What time is it, Pancho?

01:24:35It's my turn, it's my turn.

01:24:36I'm Team Pancho today, man.

01:24:38Pancho has to take that immunity.

01:24:39He's going to get it.

01:24:40She wants it, she's looking for it, and I know she's going to find it.

01:24:43Well, she's going to get it when she has to.

01:24:45If she doesn't get it, she doesn't get it.

01:24:56It would be delicious to gain immunity, rest, be calm.

01:25:02I just hope today to be able to prepare a hamburger that I feel proud of,

01:25:08of which I feel that it represents me, that it is tasty, juicy,

01:25:14that it has its own thing, that it has its toys.

01:25:17If you go with the classic hamburger, you are a winner.

01:25:20But if you put your swing, your seasoning, it's going to look very good and it's going to be very tasty.

01:25:25My mother has put all that, brother, she has put the onion.

01:25:29It's going to be so fat, man.

01:25:31Well, it's literally a stone, that.

01:25:33If you throw that at someone, they'll kill you, man.

01:25:35Open, dad.

01:25:37It's sweet, let the meat pass.

01:25:39Yes.

01:25:40It's not good, it doesn't look good, that meat.

01:25:43She's experimenting a little, it breaks, it stays dry, try another one.

01:25:47But Patty always gets things going.

01:25:49Good evening.

01:25:52Oh, no, but look at nothing else, what a beauty.

01:25:55Oh, oh, oh, but here it has cheese inside this meat.

01:25:59I put cheese, I put pork, I put bacon, I put rib eye meat, I put like four or five different things.

01:26:07I see Gabriel very gourmet in his hamburger.

01:26:11I think it can also go very well.

01:26:13What are you going to do with your malteada?

01:26:15My malteada, things are a little bad in that area.

01:26:20I've never made a malteada.

01:26:22Oh, no, no, now I don't believe it.

01:26:24Well, but haven't you made a malteada in your life?

01:26:27A lot.

01:26:28So?

01:26:29But I had to go into the kitchen and see how they did it.

01:26:31But don't worry, we're going to get it out of the way, it's going to be good.

01:26:34It's the simplest on the planet.

01:26:36Okay.

01:26:37I hope you pass this challenge.

01:26:39I'm not going to fail you, Michelle.

01:26:41I'm already breathing.

01:26:42Nothing still, nothing still.

01:26:43I receive you with great affection, but please, a little help for the next one.

01:26:48A little detail.

01:26:51Mi Pati.

01:26:52Hola, Chef.

01:26:53¿Cómo estás?

01:26:54Bien, corriendo, pero bien.

01:26:55Cuéntame, ¿qué estás haciendo?

01:26:56¿Qué salsa estás haciendo?

01:26:57Estoy haciendo una salsa con miel, soya, salsa catsup, chipotle.

01:26:58Siempre esas salsas tuyas se caracterizan por tener muy buen espesor y por muy buen sabor,

01:26:59déjame decirte.

01:27:00Gracias, muchas gracias.

01:27:01O sea, que yo espero que en esta ocasión también sea riquísimo.

01:27:02Y estoy segura que todos van a coincidir con que el sabor es lo que más les va a gustar.

01:27:03Las hice delgaditas.

01:27:04Aquí están.

01:27:05Las hice delgaditas.

01:27:06¿De qué le hiciste?

01:27:07¿De qué carne?

01:27:08Es de ribeye con un poquito de lomo.

01:27:09Okay, fantástico.

01:27:10¿La vas a poner doble, la carne?

01:27:11Sí.

01:27:12¿La vas a poner doble, la carne?

01:27:13Sí.

01:27:14¿La vas a poner doble, la carne?

01:27:15Sí.

01:27:16¿La vas a poner doble, la carne?

01:27:17Sí.

01:27:18¿La vas a poner doble, la carne?

01:27:19Sí.

01:27:20¿La vas a poner doble, la carne?

01:27:21Sí.

01:27:22¿La vas a poner doble, la carne?

01:27:23Sí.

01:27:24¿La vas a poner doble, la carne?

01:27:25Sí.

01:27:26¿La vas a poner doble, la carne?

01:27:27Sí.

01:27:28Sí.

01:27:29Sí.

01:27:30Sí.

01:27:31Sí.

01:27:32Sí.

01:27:33Sí.

01:27:34Sí.

01:27:35Sí.

01:27:36Sí.

01:27:37Sí.

01:27:38Sí.

01:27:39Sí.

01:27:40Sí.

01:27:41Sí.

01:27:42Sí.

01:27:43Sí.

01:27:44Sí.

01:27:45Sí.

01:27:46Sí.

01:27:47Sí.

01:27:48Sí.

01:27:49Sí.

01:27:50Sí.

01:27:51Sí.

01:27:52Sí.

01:27:53Sí.

01:27:54Sí.

01:27:55Sí.

01:27:57Oh my God.

01:28:01Mucha suerte.

01:28:02Dancia.

01:28:04Mucha suerte.

01:28:05Gracias.

01:28:06Oh mucha suerte.

01:28:07Que yo me voy a otro estación para entretenerte.

01:28:08Muchas graciasgracias.

01:28:09So muchas cosas por una hora eeh.

01:28:10La manteada la, la bourderla.

01:28:11Bueno perfecto la manteada light literaly Buena las literialmente si la haces en ocho

01:28:12minutos.

01:28:13Bueno.

01:28:14Jello leche la nieve leche as azucar y hago unos ricks.

01:28:15Así, así ahah.

01:28:17Yeah.

01:28:18Palafel.

01:28:19No.

01:28:20No.

01:28:21♪♪

01:28:23Falafel.

01:28:24No.

01:28:25No?

01:28:26No.

01:28:27I have a surprise for you, Chef.

01:28:28I love the idea.

01:28:29I love it.

01:28:30Today we're going to make a hamburger.

01:28:32With achiote.

01:28:33Like...

01:28:34Excuse me.

01:28:35Like the pastor.

01:28:36Ta-da!

01:28:37The arrival of your godmother.

01:28:40You have a beautiful caramelization here.

01:28:42Yes, yes, yes, of course.

01:28:43Now, if you crush it, the juice will come out, son.

01:28:45Look.

01:28:46There it goes.

01:28:47Do you want to give it back?

01:28:48No, no, no.

01:28:49Butter and lavaño, lavaño, lavaño.

01:28:50This is butter.

01:28:51Butter.

01:28:52Oh, my God.

01:28:53Is there a problem?

01:28:54Yes.

01:28:55Oh, no.

01:28:56There's no problem.

01:28:57It sticks with cheese.

01:28:58If you put cheese on it, it sticks with that.

01:29:00This is the first one, Chef Toño.

01:29:01I'm doing my tests.

01:29:02Okay.

01:29:03Did you understand me?

01:29:04Yes.

01:29:05Perfect.

01:29:06Put cheese on it!

01:29:07We're going to follow Toño's tips

01:29:08so that this hamburger is a resounding success

01:29:11and gives me immunity.

01:29:13I need this immunity.

01:29:15Good.

01:29:23Pancho.

01:29:24Tell me.

01:29:25What are you doing?

01:29:27The top chef VIP's pupil.

01:29:29It's an honor for Chevele to call me the top chef's pupil.

01:29:34So, I do pay attention.

01:29:35I'm not that bad.

01:29:36I have my bread.

01:29:37I put butter on it.

01:29:38I usually do it with butter.

01:29:40In the oven,

01:29:41I melted the cheese there,

01:29:42like a cheese crumb.

01:29:43Oh, with a little bit of cheese.

01:29:45With a little bit of cheese.

01:29:47And I think this will give it a touch.

01:29:49They are jalapeños stuffed with cream cheese and bacon.

01:29:52They are from the north.

01:29:53Okay, from the north, from there.

01:29:55Good dog, good, well done, well played there.

01:29:59I see it, I see it fine, my old man, I see it fine.

01:30:01That hat is fine today.

01:30:03Of course, with what it has to do.

01:30:05What are you going to do with the manteada?

01:30:06I'm going to make a banana split manteada.

01:30:08Oh!

01:30:10Of banana, strawberry, chocolate.

01:30:12This sugar.

01:30:13I love that they say it low so that no one steals the idea.

01:30:16I have to do it myself.

01:30:17I am the only one who does not have it.

01:30:18I have to give it all.

01:30:19Well, I'm leaving, good luck.

01:30:21Thank you, you will like it.

01:30:22I love that the chefs come to visit me

01:30:24because they always give me that word of encouragement,

01:30:26that word of saying, hey, take this off, put this on,

01:30:29and if you put this on, I love it.

01:30:38How are the flavors of Venezuela around here?

01:30:40Here we are, here we are.

01:30:42Okay, you're making a tremendous hamburger.

01:30:45Yes.

01:30:46There was meat to make two or three hamburgers,

01:30:50literally the piece, the patty of meat.

01:30:53What does your hamburger have?

01:30:54I see you have chips, I like that, banana power.

01:30:57I have a sauce here that I'm making right now,

01:31:00and here's the cheese, I'm going to put this cheese on it,

01:31:02and I'm also going to put an avocado on it.

01:31:04I made a big hamburger, very American,

01:31:07because we are talking about July 4th.

01:31:09I mean, you have to open your mouth to eat a hamburger.

01:31:12You see that you look better when you're smiling.

01:31:20Creepy.

01:31:21No!

01:31:22What a fear.

01:31:23Me and Carolina, it's going to look like I have something against her.

01:31:27Not at all.

01:31:28But, and her argument is not that in the United States

01:31:30you eat like that, big.

01:31:32No, not that.

01:31:33I'm going to let you concentrate.

01:31:35That's right.

01:31:36Good luck.

01:31:37Amen.

01:31:38Because Carolina is doing something,

01:31:40Galeano enjoys it so much,

01:31:43and I therefore also enjoy it,

01:31:45that he enjoys it because it amuses me, right?

01:31:54I'm making all the hamburgers with a lot of oil.

01:31:57It's not fried.

01:31:59Totally.

01:32:00The virtue of a good hamburger,

01:32:02what I like the most about a hamburger,

01:32:05what I like the most about any type of meat,

01:32:07is that it's the end.

01:32:08If the meat is overcooked,

01:32:10I don't like it directly, I don't eat it.

01:32:12Did she buy you the ticket?

01:32:14To Madrid?

01:32:15Yes.

01:32:16Did you buy me the ticket?

01:32:17She's going to buy it soon.

01:32:19Yes.

01:32:20Well, there are two, because I don't stay.

01:32:22It's just that the lady wants to go first,

01:32:24and right now, wait, she bought an economy.

01:32:28No, but we need two tickets.

01:32:30One in business for me,

01:32:32and the other one can be a tourist for the child.

01:32:37La Caro Bella.

01:32:38How are you?

01:32:39How are you?

01:32:40Good.

01:32:41Girl, tremendous meat.

01:32:43Yes, that's what I'm studying.

01:32:46Slow, it's better to go slow, but safe.

01:32:49This hamburger is blacker than your soul.

01:32:53But right now I can't serve you,

01:32:55at another time.

01:32:57Are they taking me out of the kitchen?

01:32:59Galeano, you have competition.

01:33:03I'll leave you, sorry.

01:33:04Yes, yes, thank you.

01:33:06Come on, don't worry.

01:33:07I mean, I know that my Carmencita

01:33:09never does it with bad intentions,

01:33:11but sometimes we are in a rush,

01:33:13and we are like time on top.

01:33:16Neighbor.

01:33:17Hello.

01:33:18What else?

01:33:19Hello, hello.

01:33:20Neighbor.

01:33:21How are you?

01:33:22How are we?

01:33:23Very good, and you?

01:33:24Cool.

01:33:25I already have almost everything, Carmen.

01:33:27And why are there two loaves?

01:33:28Ah, because I started to see which one was better.

01:33:30Ah, you're going to present one.

01:33:32Yes, yes, yes.

01:33:33Well, it looks very good to you,

01:33:34so finish plating.

01:33:36Thank you, my Carmencita.

01:33:37Okay.

01:33:38But the bread there doesn't look like it.

01:33:40The bread in the steamer is tastier.

01:33:43Hello, my Carmencita.

01:33:44What else?

01:33:45Everything is spectacular,

01:33:46I don't complain about anything.

01:33:47You don't complain about anything?

01:33:48This is almost ready.

01:33:49Here I made an attempt to see what this tastes like.

01:33:52What is this?

01:33:53It's a milkshake that I'm making,

01:33:55dulce de leche.

01:33:56Oh, how delicious.

01:33:57But I added salt.

01:33:58And I see a Himalayan salt,

01:34:00a pink salt in large pieces.

01:34:03And I say,

01:34:04well, dad,

01:34:05the dream team of the milkshake is ready.

01:34:08Bye.

01:34:09Well, see you later.

01:34:10Bye, love.

01:34:11Yes, you will go home,

01:34:12you will fight among yourselves,

01:34:13yes or no,

01:34:14the salt, yes.

01:34:15And I give you that tip.

01:34:16It's called sea salt caramel.

01:34:18Caramel.

01:34:26Jason!

01:34:27What?

01:34:31How do I make the whipped cream?

01:34:33I've never done it in my life.

01:34:35I think it takes up space.

01:34:37So we're going to throw it,

01:34:38it's for immunity.

01:34:39You have to make the shake, dude,

01:34:41and then remember that it has fat,

01:34:42and then you just put it in the siphon.

01:34:44That is, you put the loads,

01:34:45each load expresses the shake.

01:34:47Arre, arre, arre, arre.

01:34:48When you put the loads,

01:34:50don't open the siphon, dude.

01:34:52Dad, we love him,

01:34:53we support him,

01:34:54we adore him,

01:34:55and he's a brother,

01:34:56and we were there with him to death.

01:35:01It's too thick,

01:35:03it's too thick.

01:35:04It's too thick!

01:35:05More cream, more cream.

01:35:06Should I put milk?

01:35:07Yes, it's too thick,

01:35:09but just a little bit.

01:35:12In the name of God.

01:35:13No, old man,

01:35:14what do you mean,

01:35:15in the name of God,

01:35:16you're yelling at me at the door, dude.

01:35:18Oh, and it's too thick.

01:35:20I have a lot of faith in my brother Pancho,

01:35:22I bet him there

01:35:24with everything

01:35:26that immunity takes.

01:35:34There's condensed milk.

01:35:36I have minutes left,

01:35:38and inside my head,

01:35:39suddenly,

01:35:40there's like a little warning from David,

01:35:43that David,

01:35:44you're not going to deliver

01:35:46the milkshake.

01:35:48David, I'm sorry,

01:35:49help me out.

01:35:51Dad, you're missing the shake.

01:35:53Not delivering is like

01:35:56the ultimate expression

01:35:58of being a loser.

01:36:01Two minutes!

01:36:09David, I'm going to have a heart attack.

01:36:11You?

01:36:12Me.

01:36:13Me?

01:36:15For the first time,

01:36:16I don't think I see David

01:36:17as very well-placed.

01:36:22Give him a loud voice, Pancho!

01:36:25I can't hear you.

01:36:26You?

01:36:27Me.

01:36:28Sometimes my friend Pancho

01:36:29makes me desperate.

01:36:30Sometimes he's like my boss,

01:36:32and then sometimes I'm like his boss,

01:36:33and then I put on a hat,

01:36:34because he doesn't listen, my friend.

01:36:36I feel like I've never seen them

01:36:37so close in time.

01:36:39What?

01:36:40I feel like they're not going to finish.

01:36:42If you don't say the time,

01:36:43we'll finish.

01:36:44Yeah, right?

01:36:45Yeah, it depends on the time.

01:36:46Oh no!

01:36:47Gabriel, you have one minute left.

01:36:48It's a lie, it's a lie.

01:36:49One minute.

01:36:50I don't believe you.

01:36:51Yes.

01:36:52I'll never believe you.

01:36:53It was like

01:36:54the sky was a little run over.

01:36:56But well, that's how it is.

01:36:57It's designed

01:36:58to make us stumble.

01:37:02Did you try it, David?

01:37:03Of course.

01:37:04Is it good?

01:37:05Diabetic.

01:37:06Just like the chefs want it.

01:37:07Very good.

01:37:08Just the way it should be.

01:37:09That's right.

01:37:11There's no way

01:37:12I'm not giving a curse.

01:37:13Even if I do a curse of Gatsby,

01:37:15I give a curse.

01:37:17This shit doesn't pull, man.

01:37:22It didn't close.

01:37:25No, but you can't open it.

01:37:26No.

01:37:27No.

01:37:28No.

01:37:29No.

01:37:40What it is?

01:37:41It's cat's blood.

01:37:42Cat's blood?

01:37:43Yes.

01:37:44Cat's blood.

01:37:45Cat's blood and enema both.

01:37:46Labernum.

01:37:47Yes.

01:37:48It's at different intégres,

01:37:49all over the world.

01:37:50That's why you badmouth it.

01:37:51No, it doesn't hurt.

01:37:52It doesn't hurt.

01:37:53Okay.

01:37:54So,

01:37:55you don't notice it!

01:37:56No, when he opens it,

01:37:57it doesn't open.

01:37:58It doesn't open.

01:37:59No, when he opens it,

01:38:00it doesn't open!

01:38:01No, it's a cat's blood.

01:38:02It doesn't open.

01:38:03I keep telling him...

01:38:06No! No! No!

01:38:08Don't open the siphon if you already put a load in it!

01:38:11No! No!

01:38:17Did it open?

01:38:20No, no.

01:38:21Oh my God.

01:38:22That was scary.

01:38:24Fortunately, it didn't happen.

01:38:25But we are, as we say in my land,

01:38:29because we thought there could have been an accident.

01:38:31Ten, nine, eight, seven.

01:38:35You should be plating, guys.

01:38:38No, again, it's closed.

01:38:39Three, five, four, three, two, one.

01:38:47Hands up!

01:38:53I just made the last drop of my damn mango.

01:39:00Come on!

01:39:01I long for that immunity.

01:39:03I hope we can take it.

01:39:04If we don't take it, it's okay,

01:39:06but I think I'm making an effort every day.

01:39:12I saw you, I saw you, I saw you, I saw you.

01:39:14What happened, man?

01:39:15I made the...

01:39:17I made the two meats very small.

01:39:19Then I put another one in.

01:39:21Bigger.

01:39:22Because when I put them in the bread,

01:39:23I don't like that the meat doesn't reach the size of the bread.

01:39:25Of course, obviously.

01:39:26No, Gabriel.

01:39:27Where are you going?

01:39:29I mean, everything here doesn't go anywhere.

01:39:31So I had to...

01:39:32I already had a lot of raw meat there,

01:39:35ready, the dressing and everything.

01:39:37Make one bigger.

01:39:39Ah, but listen to me.

01:39:40When you're going to present,

01:39:41you put one in,

01:39:43you take the bullet out,

01:39:44you put the other one in.

01:39:45It was very creamy.

01:39:47I put more milk.

01:39:48Well, I'm going to try.

01:39:49Beat it, beat it, beat it, beat it.

01:39:51I was screaming and you didn't tell me anything.

01:39:53Listen to me, when you beat it, it's the other way around.

01:39:55The mouth goes down.

01:39:56Pa, pa, pa, pa, pa, pa, pa, pa, pa.

01:39:58I think if I get there and I present the chefs with the siphon,

01:40:02they're going to say,

01:40:03oh man, oh man.

01:40:06No, did you see the chilies I put in?

01:40:08Yes.

01:40:09Some jalapeno chilies filled with cream cheese,

01:40:12bacon.

01:40:15I think that could be too much.

01:40:18If I had been you,

01:40:19if I had had the opportunity to say it,

01:40:21I would have said it, brother.

01:40:22One jalapeno, one.

01:40:24One.

01:40:25Your friend Carolina made two or three.

01:40:27No.

01:40:28Why?

01:40:29Yes.

01:40:30But complete.

01:40:32The meat at least.

01:40:33The size of an Amayran.

01:40:34I made three pieces of meat too.

01:40:35How big is Carolina's meat?

01:40:37F*** that, man.

01:40:39And it was well done, it was cooked.

01:40:41Well, on the outside it was very tanned, man.

01:40:43Since I saw that hamburger,

01:40:45that hamburger is not this size, man.

01:40:47The bad one, pure meat.

01:40:48And some specifications that the chefs asked for

01:40:50was that it could be eaten in one bite.

01:40:55A perfect menu for this day

01:40:58and perfect to win a place in the top nine.

01:41:02Chefs, who do we start with?

01:41:08Gabriel.

01:41:14I'm walking with my hamburger

01:41:15and I think, my God,

01:41:17that the meat has not been dry

01:41:18because it is not what I want in a hamburger

01:41:20and it does not represent me either.

01:41:21Oh, sorry, man.

01:41:22Sorry, man.

01:41:24I was born with it.

01:41:26Where there is more hunger, everything tastes better.

01:41:28To be honest, I don't even think about that hamburger.

01:41:30I'm just thinking about the f*** roll

01:41:35that the judges are going to give them.

01:41:37No, man.

01:41:38This dish is called Happy Independence.

01:41:46I wanted to make a hamburger

01:41:47going a little towards the classic, right?

01:41:51But in this case, I made the meat from scratch.

01:41:54I added four different meats,

01:41:57ribeye, pork,

01:41:58I put a little bit of the ground meat that was there.

01:42:00But Gabriel sells, sells, sells, sells, sells, sells,

01:42:04like a politician.

01:42:05For the onion, I caramelized it with red wine.

01:42:08The meat also has cheese.

01:42:10I wanted to make French fries

01:42:12because I love hamburgers with French fries.

01:42:16It's beautiful.

01:42:17The hamburger looks divine.

01:42:19Gabriel is like a flea market.

01:42:22When he starts talking,

01:42:24he sells it because he sells it to you.

01:42:26And the milkshake is caramel, it's cajeta.

01:42:30And I added a little bit of salt

01:42:32to make a sea salt caramel

01:42:34with a little bit of cookie on top.

01:42:37Gentlemen, we made a representative bite

01:42:41of a VIP top chef

01:42:43pulled out of the last minute manga

01:42:47at the last minute.

01:42:48If you ever have a political party,

01:42:50I'll vote for you.

01:42:53It's your turn.

01:42:54If I see him in politics,

01:42:56I would vote for him.

01:42:57Of course.

01:42:58I wouldn't vote for my friend Gabriel,

01:43:00for a politician.

01:43:01No, no, forget it.

01:43:04And the second one, Carmencita,

01:43:05I've never been able to eat a hamburger like this.

01:43:07Yes, you have.

01:43:08I have a small mouth.

01:43:09I have a very small mouth.

01:43:10The dentist scolded me when I was little

01:43:12because I didn't open my mouth wide enough.

01:43:14I totally agree with the dentist.

01:43:16Hey, Belen, you need to work on your jaw.

01:43:18Open it.

01:43:20I think the meat is a very good mixture,

01:43:23but I expected it to be a little more juicy.

01:43:25I expected it to be a little more juicy

01:43:27because it has pork, right?

01:43:28Yes, it has a lot of salt.

01:43:29I expected it to be a little more juicy.

01:43:30I find it a little dry.

01:43:32The general criticism is that the meat is a little dry.

01:43:36I swear I regret it a lot.

01:43:38Like all political campaign food, right?

01:43:40At first it's very good,

01:43:41but then you start finding its little things.

01:43:44I think the company didn't do a good job today,

01:43:46my friend Gabriel.

01:43:47Salt here and salt here.

01:43:49Very high here.

01:43:50Okay.

01:43:51It doesn't help you here,

01:43:52because this has a little salt.

01:43:53This alone is very good.

01:43:55Very good.

01:43:56Right now you find a lot of this concept

01:43:58of chocolate with salt,

01:43:59caramel with salt,

01:44:00dulce de leche with salt.

01:44:02It's fantastic.

01:44:04I wanted to drink it myself

01:44:05because I love those flavors,

01:44:07like between salty and sweet.

01:44:11I think you got a good burger.

01:44:15Just the little details that make the difference.

01:44:19That's it.

01:44:20Without a doubt,

01:44:21this is a university for me.

01:44:22I'm doing it that way.

01:44:24That's why I came,

01:44:25to learn and grow.

01:44:26And here I am ready

01:44:27to continue receiving all those comments,

01:44:29my chef.

01:44:30Thank you.

01:44:31Thank you, chef.

01:44:32Thank you.

01:44:37I think he did a good job.

01:44:39So good luck, Gabriel.

01:44:42They say the meat is a little dry,

01:44:44so well,

01:44:45let's see how we do.

01:44:46Pancho.

01:44:48Not once.

01:44:49Come on over.

01:44:54Panchito,

01:44:55I'm sure this burger

01:44:56is going to be a burger

01:44:58like,

01:45:00what can it be?

01:45:01Like Tex-Mex.

01:45:03With cream on top and everything.

01:45:05Well, here we go.

01:45:07Let's see how it is.

01:45:08Let's see how it is.

01:45:10There.

01:45:18Pancho.

01:45:19Not once.

01:45:20Come on over.

01:45:26Panchito,

01:45:27I'm sure this burger

01:45:28is going to be a burger

01:45:30like,

01:45:32what can it be?

01:45:33Like Tex-Mex.

01:45:35With cream on top and everything.

01:45:37Well, here we go.

01:45:39Let's see how it is.

01:45:40Let's see how it is.

01:45:42There.

01:45:43Okay.

01:45:44No, no, no, no, no.

01:45:45Kiss!

01:45:46Kiss!

01:45:48No, it has pork.

01:45:49How beautiful, Panchito.

01:45:51There.

01:45:52Oh, mom.

01:45:53Kiss!

01:45:56I feel like

01:45:57Panchito must be very proud

01:45:59of those elaborations he did.

01:46:01The name, please,

01:46:02my dear Francois.

01:46:03In fact, my burger is called

01:46:05my ranch burger.

01:46:10No matter how much you live in the United States,

01:46:12the kid can leave the ranch,

01:46:14but the ranch doesn't leave the kid.

01:46:16I'm very excited,

01:46:17I don't know why.

01:46:18You should be excited.

01:46:19You don't know

01:46:20how much you've evolved,

01:46:22how much you've grown,

01:46:23how proud we are of you, son.

01:46:25And that the kids notice it,

01:46:26that they appreciate it,

01:46:27that they see that I'm making an effort.

01:46:28I think that fills me more

01:46:30than having an immunity.

01:46:31Good, good, good, good.

01:46:32Look at that, the churrete.

01:46:33Did you hear that?

01:46:35And the machine.

01:46:38Putting in power,

01:46:39technique,

01:46:40different things.

01:46:42This is a burger

01:46:43that I put all my heart into.

01:46:45The whole ranch.

01:46:46It has a guacamole.

01:46:48I made the meat with

01:46:50normal guacamole,

01:46:51pepper, salt,

01:46:52a little garlic powder.

01:46:54I made some,

01:46:55I love burgers like this.

01:46:57They are stuffed jalapeños

01:46:58with cream cheese

01:46:59and a bacon.

01:47:00They feel

01:47:01the first bite,

01:47:03the first day they say,

01:47:04oh, here's Mexico,

01:47:06the chili,

01:47:07the bacon,

01:47:08the guacamole,

01:47:09the meat.

01:47:10I've made it very juicy.

01:47:11I personally love it like this.

01:47:12And I really love this

01:47:13because I'm going to make it for you, Galeano.

01:47:15Because Galeano loves burgers,

01:47:17he's a fan.

01:47:19Good, good, good.

01:47:22Let's go!

01:47:24A little brother,

01:47:25the one I love,

01:47:26the one I love.

01:47:28And nothing would make me happier

01:47:29than hearing that they got immunity.

01:47:31Amalteada,

01:47:32it's a banana split amalteada

01:47:34and a chantilly cream I made.

01:47:36There are two things I've done,

01:47:37it's my first time,

01:47:38the sweet potato chips and the cream.

01:47:40Where the amalteada is good,

01:47:41man, it's already won.

01:47:43Pancho has a seasoning

01:47:44that I love.

01:47:45We are from the north of Mexico,

01:47:47we have things in common.

01:47:49My son,

01:47:50your burger is very good.

01:47:51Thank you.

01:47:52I feel that the meat

01:47:53lacked some seasoning.

01:47:54Okay.

01:47:55The reason why

01:47:56I put the sweet potato chip inside,

01:47:57which is salty.

01:47:58And it sticks.

01:47:59That doesn't mean

01:48:00that's how you presented it.

01:48:01Salty, rather.

01:48:02Ready?

01:48:03I think he lacked

01:48:04the power of the child,

01:48:06the flavors.

01:48:08I have to be honest,

01:48:09I think I put very little salt,

01:48:10but for him to continue,

01:48:11we put truchas.

01:48:12It has a good flavor,

01:48:13I like the freshness

01:48:14that the vegetables give it.

01:48:17I do have to tell you

01:48:18that it gave me chills.

01:48:21I'm not going for that level

01:48:22of spiciness yet.

01:48:24No, compadre,

01:48:25we can't kill the chefs like that.

01:48:27But it's good, it's good.

01:48:29Enchiladero, chef.

01:48:31What happened to you?

01:48:32I feel that the spicy

01:48:34is a little invasive.

01:48:35Okay.

01:48:36For the burger.

01:48:37I mean, because it covers up

01:48:38a lot of the palate,

01:48:39it enchiladas you.

01:48:40Chefita, excuse me,

01:48:41but it's been a while

01:48:42since you cooked something so spicy.

01:48:43Yes, it's like too much.

01:48:44A whole chili,

01:48:45habanero,

01:48:46stuffed with cheese

01:48:47inside a burger,

01:48:48it's too much.

01:48:49Because it's too much.

01:48:50Putting two jalapeños

01:48:51on a burger

01:48:52is a lot.

01:48:53I enchilad it, but good.

01:48:54But hard.

01:48:55I missed the chili.

01:48:56Good.

01:48:57Thank you.

01:48:58Muy bien.

01:48:59Hoy sí,

01:49:00creo que me pasé.

01:49:01Buenos chips,

01:49:02y me gustó que

01:49:03estés empezando a experimentar

01:49:04con el sifón.

01:49:05Visualmente está muy linda

01:49:06con tu espuma,

01:49:07entonces muy bien esa parte.

01:49:09Pancho, puedes regresar

01:49:10a tu rancho.

01:49:11A tu rancho.

01:49:15Gracias.

01:49:18Bien por el esfuerzo,

01:49:19pero

01:49:20pensé que le iba a ir mejor.

01:49:22Paty, por favor.

01:49:23Vamos, Patricia.

01:49:25Véngase para acá.

01:49:27Voy feliz y orgullosa

01:49:29con mi hamburguesa

01:49:30porque la veo hermosa,

01:49:31divina, jugosa.

01:49:33De verdad, increíble.

01:49:34Yo me la quería comer.

01:49:37Paty, dime el nombre

01:49:38de tu plato.

01:49:39Se llama

01:49:40hamburguesa cósmica

01:49:41interplanetaria.

01:49:43Oh, wow.

01:49:50La verdad es que

01:49:51desde la cama se ve

01:49:52deliciosa esa hamburguesa.

01:49:54Deseando que los chefs

01:49:56la disfruten mucho

01:49:57y les guste.

01:49:58Bueno, es una hamburguesa

01:49:59especial,

01:50:00única en el universo.

01:50:01Lo más rico

01:50:02que van a probar.

01:50:05Me parece una cosa

01:50:06como muy grandiolocuente,

01:50:07pero no me cabe

01:50:08la menor duda

01:50:09de que va a estar

01:50:10riquísima la hamburguesa.

01:50:11Está hecha

01:50:12con rib eye

01:50:13y combinada

01:50:14con lomo

01:50:15y tocino,

01:50:16sazonada

01:50:17con cebolla,

01:50:18ajo,

01:50:19perejil,

01:50:20orégano

01:50:21y cebollín.

01:50:22Cuando Chef Toño

01:50:23la corta,

01:50:24parece así de comercial.

01:50:25Desde que algo se ve así

01:50:26a cámara,

01:50:27es porque está buenísimo.

01:50:31¡Patty!

01:50:32¡Tremendo hamburguesón!

01:50:33Esta doble carne

01:50:34lleva una piña

01:50:35tatemadita,

01:50:36el tomate

01:50:37y la cebolla caramelizada

01:50:38también,

01:50:39todo sazonado.

01:50:40Igual que una rodaja

01:50:41de manzana abajo.

01:50:42Y seguimos

01:50:43en otra dimensión

01:50:44con Patty.

01:50:45O sea,

01:50:46anda en Júpiter,

01:50:47en Marte,

01:50:48en Luna,

01:50:49por allá.

01:50:50Anda.

01:50:51Ah, el tocino

01:50:52lo puse afuera

01:50:53para que se lo pongan

01:50:54arriba.

01:50:55Lo importante

01:50:56es de camote

01:50:57que también está sazonado

01:50:58con pimienta,

01:50:59sal

01:51:00y poquita mantequilla.

01:51:01La salsa

01:51:02que es de chipotle

01:51:03con soya,

01:51:04miel

01:51:05y un poquito

01:51:06de jengibre

01:51:07y de malibú.

01:51:08Con ese nombre,

01:51:09hermana,

01:51:10es como decir

01:51:11la hamburguesa

01:51:12de mis universos.

01:51:13Lo tiene todo.

01:51:14Y la malteada

01:51:15pues es del helado

01:51:16de vainilla

01:51:17que está

01:51:18con el blueberry

01:51:19con crema de coco

01:51:20y lleva otra

01:51:21bola de vainilla

01:51:22que lleva arriba

01:51:23de los blueberries

01:51:24y unas chispas de chocolate.

01:51:25Ya combinado,

01:51:26todo es

01:51:27lo más explosivo

01:51:28y maravilloso

01:51:29del universo.

01:51:30El alumna

01:51:31superó el maestro.

01:51:32Hoy sí

01:51:33se te metió

01:51:34el espíritu de Gabriel,

01:51:35¿eh?

01:51:36Vendiste tu hamburguesa,

01:51:37perrón.

01:51:38Se lo aplaudo.

01:51:39Está contratada,

01:51:40mi pati.

01:51:41Vente para mi equipo.

01:51:42Y la malteada

01:51:43pues es del helado

01:51:44de vainilla

01:51:45que está

01:51:46con el blueberry

01:51:47con crema de coco

01:51:48y lleva otra bola

01:51:49de vainilla

01:51:50que lleva arriba

01:51:51de los blueberries

01:51:52y unas chispas

01:51:53de chocolate.

01:51:54Ya combinado,

01:51:55todo es

01:51:56lo más explosivo

01:51:57y maravilloso

01:51:58del universo.

01:51:59El alumna

01:52:00superó el maestro.

01:52:01Hoy sí

01:52:02se te metió

01:52:03el espíritu

01:52:04de Gabriel,

01:52:05¿eh?

01:52:06Vendiste tu hamburguesa,

01:52:07perrón.

01:52:08Se lo aplaudo.

01:52:09Está contratada,

01:52:10mi pati.

01:52:11Vente para mi equipo.

01:52:12Tienes un pan

01:52:13bien suave.

01:52:14Me gusta

01:52:15el sabor

01:52:16de tu carne.

01:52:17Creo que

01:52:18la mezcla

01:52:19que hiciste

01:52:20se complementó

01:52:21bastante bien

01:52:22por el porcentaje

01:52:23de grasa del ribeye.

01:52:24Me gusta

01:52:25la idea

01:52:26de ponerle

01:52:27la piña

01:52:28también

01:52:29como caramelizadita

01:52:30que le dé ese sabor

01:52:31dulzón.

01:52:32La salsa,

01:52:33como siempre

01:52:34tus salsas

01:52:35son increíbles.

01:52:36¡Vamos, pati!

01:52:37Esta salsa

01:52:38que le puso

01:52:39se veía espectacular.

01:52:40Nada invasiva

01:52:41de chile.

01:52:42Fue cantito normal.

01:52:43Los chips

01:52:44también

01:52:45están muy ricos

01:52:46de camote.

01:52:47Realmente

01:52:48lograste una hamburguesa

01:52:49jugosa

01:52:50con una buena salsa

01:52:51rica.

01:52:52Yo me la comería

01:52:53y me pediría otra.

01:52:54Esa es

01:52:55la herramienta

01:52:56más grande

01:52:57que tiene pati

01:52:58y esas son

01:52:59esas salsas

01:53:00maravillosas.

01:53:01Así que

01:53:02felicitaciones,

01:53:03mi pati.

01:53:04Esta hamburguesa

01:53:05cuando la estaba

01:53:06partiendo Toño

01:53:07escurría así

01:53:08como de anuncio.

01:53:09Te lo prometo

01:53:10que yo estaba así.

01:53:11Ya están así.

01:53:12Están chupándose

01:53:13los bigotes.

01:53:14O sea,

01:53:15tienes muchos elementos

01:53:16que combinan

01:53:17de forma

01:53:18armoniosa.

01:53:19Es maravilloso.

01:53:20Ay,

01:53:21Chef Belén.

01:53:22La inmunidad

01:53:23se queda

01:53:24entre tú y yo

01:53:25porque pati

01:53:26también es

01:53:27nuestra mosquetera.

01:53:28De acuerdo

01:53:29al reto

01:53:30que celebratorio

01:53:31es 4 de julio,

01:53:32esto va

01:53:33totalmente ad hoc.

01:53:34Compa Toño,

01:53:35no hombre,

01:53:36si por él fuera,

01:53:37ahorita ni siquiera

01:53:38estuviera en el programa,

01:53:39estuviera en el camerino,

01:53:40hacía cascándose

01:53:41la hamburguesa

01:53:42completa.

01:53:43Y esta salsa

01:53:44la embotellamos,

01:53:45mamá.

01:53:46Puede regresar.

01:53:47Cuando dice que envasa

01:53:48una salsa

01:53:49es porque ya.

01:53:50Felicidades, pati.

01:53:51Un 100.

01:53:53Carolina,

01:53:54pasa, por favor.

01:53:56Yo la siento

01:53:57jugosísima

01:53:58en el momento

01:53:59que la estoy llevando

01:54:00a los jueces.

01:54:02¿Cómo se llama

01:54:03tu hamburguesa

01:54:04o todo tu set,

01:54:05tu kit?

01:54:06Se llama

01:54:07hamburguesas

01:54:08Mikey,

01:54:09como mi hijo.

01:54:11Pues,

01:54:12él le encantan

01:54:13las hamburguesas,

01:54:14sobre todo

01:54:15la de Estados Unidos,

01:54:16pues,

01:54:17que es bien

01:54:18gruesa

01:54:19y viene con todo,

01:54:20pero la de los latinos

01:54:21también nos gusta

01:54:22con muchas cosas.

01:54:23Tiene aguacate,

01:54:24tiene champiñones

01:54:25también.

01:54:26¡Ah!

01:54:27¡Qué buena!

01:54:28¡Wow!

01:54:29¡Delicioso!

01:54:30Pero la verdad

01:54:31es que ni a Toño

01:54:32ni a la chef Dita

01:54:33les va a entrar

01:54:34eso por la boca.

01:54:35Creo que no es

01:54:36apetecible a la vista.

01:54:37La carne la condimenté

01:54:39con ajo,

01:54:40con la cebolla,

01:54:41la sazoné,

01:54:42tiene paprika también

01:54:43que es muy típico,

01:54:44su lechuga típica

01:54:45americana,

01:54:46su queso cheddar

01:54:47también.

01:54:48Quise hacer chips

01:54:49en esta ocasión

01:54:50maduro.

01:54:51No está muy gruesa.

01:54:52Un poco muy gruesa.

01:54:53Un poco muy gruesa.

01:54:54Parece una mairani.

01:54:55No entiendo.

01:54:56No.

01:54:57A la más,

01:54:58más bonita.

01:54:59Mato el chef VIP.

01:55:01La malteada

01:55:02es una malteada

01:55:03que también tiene

01:55:04leche condensada,

01:55:05leche en polvo,

01:55:06helado de vainilla.

01:55:07Le puse ese alrededor así

01:55:08porque pues me gusta mucho

01:55:09cuando uno lo está tomando

01:55:10y siente como un poquito

01:55:11la avellana.

01:55:12Me parece que es una falta

01:55:13de objetividad brutal

01:55:14empezar con la hamburguesa.

01:55:15Que lo que es la carne

01:55:16fuera así de grueso,

01:55:17eso no.

01:55:18Casi no entra a la boca

01:55:19imagínense

01:55:20con el pan.

01:55:21En cuanto a tu hamburguesa,

01:55:22Karol,

01:55:23para mí la carne

01:55:24está dura.

01:55:26Lo que sí vi

01:55:27es que la carne

01:55:28la sentí muy roja,

01:55:29seca y dura.

01:55:30No la probé,

01:55:31pero por la cara

01:55:32de los chefs

01:55:33pues sí,

01:55:34estaba muy dura.

01:55:35Muy grande el pedazo

01:55:36que no me lo puedo

01:55:37ni meter a la boca.

01:55:38Bueno,

01:55:39yo creo que a una persona

01:55:40con una boca normal

01:55:41le costaría también.

01:55:42Si le metes

01:55:43el pan,

01:55:44la verdura,

01:55:45todos los condimentos así.

01:55:48Puede ser

01:55:49una hamburguesa doble

01:55:50de carne.

01:55:51Niño,

01:55:52¿tú crees que eso

01:55:53te escapa a ti en la boca?

01:55:54No entiendo

01:55:55porque al principio

01:55:56del reto

01:55:57dijeron que

01:55:58podíamos hacer

01:55:59una hamburguesa

01:56:00grande

01:56:01o podíamos hacer

01:56:02una hamburguesa pequeña

01:56:03pero que tuviera jugosa

01:56:04con la cocción correcta.

01:56:05Pero sí siento

01:56:06que es demasiado

01:56:07para mí grotesco

01:56:08una carne

01:56:09tan,

01:56:10tan,

01:56:11tan,

01:56:12tan gruesa.

01:56:13Entiendo

01:56:14que a tu hijo

01:56:15le encanta así,

01:56:16pero

01:56:17no,

01:56:18se ve muy grotesca

01:56:19como la chépele.

01:56:20Estoy con ella.

01:56:21Pero bueno,

01:56:22era tu objetivo,

01:56:23era lo que tú querías.

01:56:24Claro, bueno,

01:56:25la típica americana

01:56:26es bien gruesa,

01:56:27la verdad.

01:56:28Ella nunca pierde.

01:56:29Ella nunca pierde.

01:56:30Dios mío.

01:56:31Ella parece

01:56:32que se le dicen

01:56:33las cosas

01:56:34y se enojan.

01:56:35Como decimos

01:56:36en mi pueblo,

01:56:37tiene dos problemas,

01:56:38enfadarse

01:56:39y desenfadarse.

01:56:40No, pero así son.

01:56:41Así son.

01:56:42No hay quien

01:56:43le discuta a ella.

01:56:44Así son.

01:56:45¿Tú conoces el grosor?

01:56:46Muchos lugares

01:56:47de los Estados Unidos

01:56:48tienen este tipo

01:56:49de hamburguesa.

01:56:50Me disculpan,

01:56:51pero yo vivo allá

01:56:52y no en todos lados

01:56:53comemos así.

01:56:54Lo que te puedo decir

01:56:55para ayudarte

01:56:56es,

01:56:57la carne molida,

01:56:58desde que la observas,

01:56:59si no tiene

01:57:00muchas pequitas blancas,

01:57:01seguramente,

01:57:02aunque la hagas

01:57:03con un paño así

01:57:04de un papel

01:57:05así de delgada,

01:57:06va a estar

01:57:07la mordida

01:57:08al final del día

01:57:09algo densa

01:57:10y dura.

01:57:11Son los detalles

01:57:12que tenemos que cuidar

01:57:13como competidores

01:57:14de elegir

01:57:15muy bien los productos,

01:57:16de saber

01:57:17cómo manejarlos.

01:57:18Con relación

01:57:19a la malteada,

01:57:20me sabe suavecita,

01:57:21pero me sabe rica.

01:57:22Oído chévere.

01:57:23Gracias.

01:57:24Gracias.

01:57:25Hay que defender

01:57:26los platos.

01:57:27Carolina,

01:57:28para mí,

01:57:29ahorita ya

01:57:30no va a ganar

01:57:31la inmunidad.

01:57:32Solamente falta

01:57:33que los chefs

01:57:34degusten

01:57:35la preparación

01:57:36de David.

01:57:37Pero, chicos,

01:57:38a ustedes,

01:57:39chefs,

01:57:40David se siente

01:57:41indispuesto

01:57:42en este momento.

01:57:43Entonces,

01:57:44yo les voy a traer

01:57:45la hamburguesa

01:57:46con acompañamiento

01:57:47y malteada.

01:57:48¿Les parece?

01:57:49Gracias.

01:57:50Gracias, Carmen.

01:57:51Qué linda.

01:57:52Qué responsabilidad.

01:57:53Por favor.

01:57:54Se puso feo

01:57:55afuera, güey.

01:57:56Se le bajó la presión.

01:57:57Oye,

01:57:58David,

01:57:59¿se encendió?

01:58:00Sí.

01:58:01Me enfermó.

01:58:02Ahorita yo lo vi

01:58:03antes de entrar aquí

01:58:04y estaba bien,

01:58:05pero nada,

01:58:06le mando un abrazo

01:58:07y que se recupere.

01:58:08Eso mismo ando preguntando yo.

01:58:09¿Dónde está David

01:58:10y qué pasó?

01:58:11Esos son los estragos

01:58:12de esta competencia.

01:58:13Nada,

01:58:14que se recupere David

01:58:15y que pronto

01:58:16esté acá con nosotros

01:58:17otra vez.

01:58:18La verdad,

01:58:19yo lo vi en los pasillos

01:58:20y lo vi muy mal.

01:58:21Le di la cara

01:58:22muy desencajada.

01:58:23Bueno,

01:58:24ojalá Carmen

01:58:25le dé la buena suerte.

01:58:26Vamos a ver

01:58:27qué dicen los chefs.

01:58:32Después le vamos

01:58:33a preguntar a David

01:58:35cómo se llama

01:58:36esta belleza,

01:58:37pero tiene pinta

01:58:38como de

01:58:39manguito.

01:58:40Pero bueno,

01:58:41vamos a probar.

01:58:42Mucho estrés,

01:58:43mucha presión.

01:58:44Quedamos muy pocos

01:58:45y creo que pues

01:58:46eso le está

01:58:47pasando un poquito

01:58:48la factura

01:58:49a David.

01:58:50Es que él está cansado.

01:58:51Él estaba hoy cansado.

01:58:53Está bonita.

01:58:54Está muy seca.

01:58:55A primera vista

01:58:56se ve muy simple.

01:58:57Cuando corta

01:58:58el chef Toño,

01:58:59la verdad es que se ve

01:59:00que la carne está seca.

01:59:01Me lo comentó

01:59:02David

01:59:03que quería hacer

01:59:04una hamburguesa

01:59:05inspirada

01:59:06al taco al pastor

01:59:07que viene siendo

01:59:08pues adobo de guajillo,

01:59:09chipotle,

01:59:10algo de cítrico,

01:59:11hay piña,

01:59:12una piña asada

01:59:13allá adentro.

01:59:14La salsa

01:59:15creo que adoptó

01:59:16muy bien

01:59:17una mezcla

01:59:18entre un ketchup

01:59:19y un chipotle

01:59:20que la salsa de chipotle

01:59:21sobre todo

01:59:22en la Ciudad de México

01:59:23es la típica,

01:59:24típica salsa

01:59:25de los tacos al pastor.

01:59:26Mira,

01:59:27la hamburguesita de David

01:59:28se veía que le faltaba

01:59:29ese grasito callecita

01:59:30que le faltaba

01:59:31esa grasita.

01:59:32La vi muy bonita.

01:59:33Yo siento

01:59:34que le falta

01:59:35un poco de sal

01:59:36para elevar.

01:59:37También.

01:59:38Es una hamburguesa seca.

01:59:39Es una hamburguesa seca.

01:59:40Porque además

01:59:41está como

01:59:42empanizada.

01:59:43Esa tendría que estar

01:59:44un poco más jugosa

01:59:45como tal

01:59:46para que fuera

01:59:47una buena hamburguesa.

01:59:48¿Sabes qué?

01:59:49La malteada

01:59:50a tipo.

01:59:51Vamos a probarla.

01:59:52Yo no la he probado.

01:59:53Pruebala, verás.

01:59:54Mientras pruebas

01:59:55y quiero decirles algo.

01:59:56Los chips,

01:59:57Toño,

01:59:58están muy bien.

01:59:59Pero ¿saben qué?

02:00:00Una cosa que quiero decir

02:00:01hablando de la salsa,

02:00:02yo creo que esta temporada,

02:00:03tercera temporada

02:00:04de Top Chef,

02:00:05es una de mejores

02:00:06salsas y condimentos

02:00:07que hemos visto.

02:00:08¡Y sabores, Gastón!

02:00:09Fíjense,

02:00:10que el chef Toño

02:00:11diga

02:00:12que es la mejor

02:00:13temporada de salsas,

02:00:14es la mejor

02:00:15temporada de salsas,

02:00:16¿eh?

02:00:17Y condimentos.

02:00:18Aquella salsa

02:00:19agridulce

02:00:20del Puma,

02:00:21muy rica.

02:00:22Y los mejores caldos

02:00:23también.

02:00:24Perro.

02:00:25¿Y purés?

02:00:26¿Y purés?

02:00:27¿Y purés?

02:00:28¿Y orzos?

02:00:29Ni se diga.

02:00:30Ni se diga.

02:00:31Estar entre

02:00:32los 10 mejores

02:00:33en una competencia

02:00:34donde sí,

02:00:35no somos chef como tal,

02:00:36pero si hay un nivel

02:00:37culinario bastante

02:00:38interesante,

02:00:39es algo de lo que

02:00:40me siento muy orgulloso.

02:00:41Todos estamos tratando

02:00:42de hacer cosas

02:00:43extraordinarias,

02:00:44ricas,

02:00:45sabrosas.

02:00:46Amo el mango.

02:00:47Encuentro que está

02:00:48muy bien de azúcar.

02:00:49Sí.

02:00:50No es invasiva,

02:00:51muy fresca

02:00:52y cremosa a la vez.

02:00:53Sí.

02:00:54Se siente como yogurt.

02:00:55Gracias, David,

02:00:57pero la malteada

02:00:58dicen que está

02:00:59del uno.

02:01:00¡Bravo, David!

02:01:01¡Que te cures!

02:01:02Le quedó muy buena

02:01:03la salsa.

02:01:04Ojalá y regrese pronto,

02:01:05ya fortalecido

02:01:06y con toda la pila

02:01:07y energía.

02:01:08Yo solamente espero

02:01:09que David se mejore,

02:01:10de corazón lo digo.

02:01:11Chefs,

02:01:12es momento de deliberar.

02:01:13Adelante, por favor.

02:01:14¡Bravo!

02:01:17Competir contra

02:01:18todos estos

02:01:19grandes compañeros,

02:01:20creo que me siento

02:01:21ganador.

02:01:22Me lleve o no me lleve

02:01:23la inmunidad,

02:01:24me siento muy contento.

02:01:25Tengo muchas emociones.

02:01:31Bueno, pues,

02:01:32si teníamos hambre,

02:01:33ahí está.

02:01:34Hoy sí me sentí

02:01:35en un diner

02:01:36a todo lo que da.

02:01:37Evidentemente,

02:01:38no fue suficiente

02:01:39saliendo de aquí.

02:01:40Ahorita terminamos esto

02:01:41y nos vamos a ir

02:01:42por unos champurrados,

02:01:43unos tamales.

02:01:44Muy rico.

02:01:45Así, tranquilo,

02:01:46algo ligero.

02:01:47Faltó un postre,

02:01:48un postre.

02:01:49Bueno, estos chefs

02:01:50están como la marrana

02:01:51del Dr. Nava.

02:01:52Se empacharán,

02:01:53pero no se llenan.

02:01:54Están más suculentas.

02:01:55Creo que estaban,

02:01:56muchos de ellos

02:01:57estuvieron así,

02:01:58este, tirando cohetes

02:01:59para todas partes.

02:02:00A estas alturas,

02:02:01y ya lo han dicho

02:02:02muchas veces,

02:02:03creo que gana

02:02:04el que menos errores

02:02:05cometa.

02:02:06El tema de la carne,

02:02:07que es lo principal

02:02:08de una hamburguesa

02:02:09y lo que tiene

02:02:10que tener

02:02:11total protagonismo,

02:02:12creo que no brilló tanto

02:02:13como queríamos que brillara.

02:02:14Algunos con la carne

02:02:15demasiado molida,

02:02:16ya muy pastosa.

02:02:17Otras con la carne

02:02:18simplemente que la molieron

02:02:19o que la cogieron

02:02:20ya molida,

02:02:21que no brilló

02:02:22tanto como queríamos

02:02:23que brillara.

02:02:24Otras con la carne

02:02:25ya molida,

02:02:26que estaba muy magra

02:02:27y por lo tanto

02:02:28le hacía falta

02:02:29ese porcentaje de grasa,

02:02:30que es tan rico

02:02:31sentir la hamburguesa

02:02:32jugosa,

02:02:33sabrosa,

02:02:34como que hizo falta eso.

02:02:35Y se confiaron

02:02:36demasiado en un reto

02:02:37porque no hay hamburguesa.

02:02:38¿Quién no ha hecho

02:02:39una hamburguesa?

02:02:40Pues sí,

02:02:41para mí,

02:02:42opinó igual que tú.

02:02:43Yo creo que

02:02:44esperábamos otra cosa.

02:02:45Claro,

02:02:46algo que tengo que resaltar

02:02:47y que fue un factor común

02:02:48entre todos

02:02:49los participantes

02:02:50son los chips.

02:02:51También quedaron

02:02:53crujientes,

02:02:54tenían buen sabor,

02:02:55o sea,

02:02:56los de todos.

02:02:57Hay que resaltar eso también.

02:02:58Estamos más que de acuerdo,

02:02:59¿verdad chicos?

02:03:00Sí.

02:03:01¿Vamos allá?

02:03:02Vamos allá,

02:03:03vamos a decirle.

02:03:04Ya escuchar todos

02:03:05los veredictos de los jueces,

02:03:06ya más o menos

02:03:07los que estamos

02:03:08en esta competencia

02:03:09sabemos

02:03:10entre quiénes

02:03:11y quiénes puede estar

02:03:12o entre quiénes no.

02:03:13Pues yo creo

02:03:14que la inmunidad

02:03:15es de Patty

02:03:16y me preocupa

02:03:17porque si gana

02:03:18llevaría tres inmunidades

02:03:19y estaría

02:03:20a una inmunidad

02:03:21de que me empate

02:03:22y yo no quiero.

02:03:23Chefs,

02:03:24cuéntenos

02:03:25quién será

02:03:26el ganador

02:03:27de la inmunidad

02:03:28de esta noche.

02:03:33Aparte de Pancho,

02:03:34creo que Gabriel

02:03:35hizo buen trabajo.

02:03:37Siento que

02:03:38se la va a llevar Patty.

02:03:39No hay que subestimar

02:03:40nunca platillos sencillos

02:03:42y simples

02:03:43porque pensamos

02:03:44que es una

02:03:45simple hamburguesa,

02:03:47pero como vemos

02:03:48tiene su grado

02:03:49de complejidad

02:03:50y sus técnicas

02:03:52que no se puede comer

02:03:53o que se adura.

02:03:54O sea,

02:03:55todos estos consejos

02:03:56que parecen críticas negativas

02:03:57son realmente consejos

02:03:58para que ustedes mejoren

02:03:59y que cada vez

02:04:00lleguen más lejos.

02:04:01Nunca subestimemos

02:04:02un platillo

02:04:03por más sencillo

02:04:04que sea,

02:04:05por más consumido

02:04:06que sea mundialmente,

02:04:07jamás.

02:04:08Decisiones inteligentes

02:04:09siempre.

02:04:10Por eso estamos

02:04:11hoy aquí

02:04:12y ustedes cinco

02:04:13están aquí

02:04:14frente a nosotros.

02:04:16Creo que quedé

02:04:17de los cinco

02:04:18en segundo lugar.

02:04:19Así como lo hicieron hoy

02:04:20porque creo

02:04:21que cada uno de ustedes

02:04:22hoy

02:04:23sí nos demostraron

02:04:24un poco de ustedes,

02:04:25le pusieron su propio toque

02:04:26y lo vuelvo a repetir.

02:04:28Esta es la temporada

02:04:29donde mejores condimentos

02:04:31y salsas

02:04:32se han presentado

02:04:33y me hace

02:04:34muy feliz.

02:04:35Bravo.

02:04:38Muchas gracias, Antonio.

02:04:40Bueno, chicos,

02:04:41siempre digo

02:04:42que la confianza

02:04:43es que está en peligro.

02:04:44Cuando nos confiamos

02:04:45en hacer un plato

02:04:46y decimos,

02:04:47no, esto es súper sencillo,

02:04:48esto yo lo hago,

02:04:49no.

02:04:50Mientras más sencillo

02:04:52y más humilde

02:04:53muchas veces el plato,

02:04:54hay que ponerle

02:04:55mayor empeño,

02:04:56mayor dedicación

02:04:57y más

02:04:58ojo, ¿ok?

02:04:59De acuerdo con

02:05:00lo que dicen los chefs.

02:05:01Aquí ninguno

02:05:02realmente estamos

02:05:03como que subestimando

02:05:04nada

02:05:05de ningún reto.

02:05:06Hemos decidido

02:05:07que quien gana

02:05:08la inmunidad

02:05:09esta noche es...

02:05:18Ya, ya, ya, ya.

02:05:19Te lancen esa bomba.

02:05:20¿Quién ganó?

02:05:21¿Quién no ganó?

02:05:22Vámonos, vámonos,

02:05:23de una vez.

02:05:27Creo que está

02:05:28entre Patty

02:05:29y su servidor.

02:05:38Vamos.

02:05:39Vamos.

02:05:40Vamos.

02:05:41Vamos.

02:05:42Vamos.

02:05:43Vamos.

02:05:44Vamos.

02:05:45Vamos.

02:05:46Vamos.

02:05:48La hamburguesa cósmica

02:05:49de Patty.

02:05:50Bravo.

02:05:51Gracias.

02:05:52Muchas gracias.

02:05:53Gracias.

02:05:54Gracias, compañeros.

02:05:55¡Patty!

02:06:00¡Gané la inmunidad!

02:06:03Patty, felicidades,

02:06:04porque esa hamburguesa tuya

02:06:05se veía deliciosa.

02:06:07Te lo mereces.

02:06:08Disfruta esta inmunidad, amor.

02:06:10Patty, felicitaciones.

02:06:12Has ganado

02:06:13la inmunidad de la noche

02:06:14y estás en el top 9

02:06:16de la competencia.

02:06:18¡Ay, gracias!

02:06:20¡Qué felicidad!

02:06:21¡Qué tranquilidad!

02:06:22Gracias.

02:06:23¡Felicidades desde el cosmos, Patty!

02:06:27Patty, felicidades.

02:06:28Yo estoy muy contento

02:06:29por cómo me fue

02:06:30el día de hoy.

02:06:31Y pues nada,

02:06:32vamos a seguir echando.

02:06:33¡Vamos, arriba de mujeres!

02:06:39David,

02:06:40esperamos que vuelvas pronto

02:06:41sanito y fuertecito.

02:06:44Mucho amorcito para ti.

02:06:47La necesitamos sano.

02:06:49Amén.

02:06:50Espero que estés bien, David.

02:06:51La neta.

02:06:52Ahorita yo le deseo

02:06:53es que se recupere

02:06:54y que venga con todo.

02:06:56Mañana vivirán

02:06:57una nueva oportunidad

02:06:58de luchar por la salvación

02:07:00y seguir en esta competencia.

02:07:03Por favor,

02:07:04vayan a descansar.

02:07:05Se lo merecen.

02:07:06Pasen al acabo, por favor.

02:07:07Gracias.

02:07:08Gracias, Patty.

02:07:09Gracias.

02:07:10Gracias, compañeros.

02:07:11Qué lindo.

02:07:12No me subestimen

02:07:13porque pensaban que me iba

02:07:14a ir primero

02:07:15y ahí vamos.

02:07:16Viene algo muy especial.

02:07:17De lo que no puedo contar

02:07:18nada todavía,

02:07:19lo verán

02:07:20en los próximos programas.

02:07:22No, no.

02:07:23Dale, dale, dale.

02:07:24Perfecto.

02:07:26¡Ah!

02:07:27Tirando mal.

02:07:28¡Qué agresivo!

02:07:29¡Qué agresivo!

02:07:30¡Doña!

02:07:31¡No se enojen!

02:07:32¡No se enojen!

02:07:34Bueno, entramos a la cava.

02:07:36Hay muy buena energía.

02:07:38Celebramos con Patty.

02:07:39La felicitamos.

02:07:40Yo pensé, de verdad,

02:07:41que yo me la llevaba hoy.

02:07:42Pero cuando ya le dijeron a Patty

02:07:43la crítica y esto,

02:07:44dije, bueno,

02:07:45va a estar cerrado,

02:07:46pero no pasa nada.

02:07:47La inmunidad se quedó en casa.

02:07:49¡Patty!

02:07:54¡La hamburguesa cómica!

02:07:57Ahora ya eres,

02:07:58te paso mi corona

02:07:59de Miss Universe.

02:08:03¿Qué le va a andar pasando

02:08:04la corona de Miss Universo?

02:08:05Nada de eso.

02:08:06Ella no se la quita.

02:08:07Ella la trae todo el tiempo.

02:08:13Nosotros nos despedimos por ahora.

02:08:15Mañana viene un nuevo reto

02:08:16y ojalá nuestros participantes

02:08:18tengan bien entrenada su memoria.

02:08:21Como queremos que amplíen sus horizontes,

02:08:23pues vamos a jugar.

02:08:24Y la gran meta será

02:08:26la segunda inmunidad.

02:08:28Me preocupó un poco Alicia.

02:08:29Creo que es la primera vez

02:08:30que nos voy a...

02:08:31¿A entregar?

02:08:32Tristemente, así es.

02:08:34Yo no siento mucho Vietnam aquí.

02:08:35La arepa la siento un poco...

02:08:37Cruda.

02:08:38Solito se mete en el pie.

02:08:39Ácido, más ácido, lo bueno.

02:08:41Te invito a que lo vuelvas a hacer.

02:08:42Sal, mijo.

02:08:43Era lo único que necesitabas.

02:08:46No lo comparto.

02:08:47Que se pongan al tiro por la inmunidad.

02:08:49Sin palabras.

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