Top Chef VIP 3 Capitulo 28 Completo HD Online

Ding Gru

Top Chef VIP 3 Capitulo 28 Completo HD Online Top Chef VIP 3 Capitulo 29 Completo HD Online Top Chef VIP 3 Capitulo 30 Completo HD Online Top Chef VIP 3 Capitulo 28 Completo HD Online

Transcript

00:00:00in this world.

00:00:02And I'm ready to do it.

00:00:04Good.

00:00:05All right.

00:00:06Let's go.

00:00:07Let's go.

00:00:08Let's go.

00:00:09Let's go.

00:00:10Let's go.

00:00:11Go!

00:00:11Let's go!

00:00:12Let's go!

00:00:13Today, the kitchen is excited, ready to have fun.

00:00:17Bring it on.

00:00:18One more kitchen to go.

00:00:20to have fun.

00:00:21Come what may.

00:00:22Well, one more cook has arrived.

00:00:25So today, in Top Chef, we are ready to give it our all.

00:00:30Participants, welcome to the most demanding kitchen

00:00:33on Hispanic television,

00:00:35the kitchen of Top Chef VIP by Telemundo.

00:00:38Whoo!

00:00:40I arrived tonight, to be honest, rested,

00:00:43and I also bring joy,

00:00:46grateful to continue here in the competition.

00:00:50Every day, the speed and pressure increase, right?

00:00:53And it's not for less,

00:00:54because we are entering a new stage, guys.

00:00:59And just as the level rises,

00:01:01the demand of our jury rises,

00:01:04the chefs Toño Daly, Pierre Belén Alonso and Chef Tita.

00:01:08Whoo!

00:01:09The lack of foam is felt.

00:01:12Everyone is already very serious.

00:01:15For me, the removal of Puma,

00:01:18the elimination of Puma sent me to the underground.

00:01:21Puma was my best friend here.

00:01:23As he said, nothing happens, life goes on,

00:01:27and that gives me strength.

00:01:28I'm going to get a little out of the rules right now.

00:01:33Okay.

00:01:34I want to talk to you, Alicia, personally.

00:01:37I just wanted to tell you in public that if I offended you,

00:01:41I asked you a question that, if you wanted to answer it or not,

00:01:45I don't judge people, I tell you again, I judge dishes.

00:01:49For me, you are a woman of ten.

00:01:53For me, all this has been so uncomfortable, so unpleasant.

00:01:58I see myself in you many times.

00:02:00Thank you.

00:02:01And that, the truth, I will always highlight.

00:02:03Thank you very much.

00:02:04So, if I offended you at any time, I apologize.

00:02:08I'm going to focus more on not commenting sometimes.

00:02:11Things that I feel that, as you said, my dear Polo,

00:02:15one transmits a lot of oneself in a dish.

00:02:19And there are days that we have them better and we cook very well,

00:02:22and there are days that we see life a little gray,

00:02:26and sometimes I don't even get a cake that I would like to get.

00:02:30So, it's wise to recognize mistakes and I apologize.

00:02:33Yes, I thank you very much.

00:02:34Thank you very much.

00:02:35I love you.

00:02:36I apologize because only God forgives.

00:02:38Ah, well.

00:02:39In my beliefs.

00:02:42I apologize.

00:02:43Nothing happened.

00:02:44It's nonsense.

00:02:45Thank you, Alicia.

00:02:46I admire and respect you.

00:02:47I admire and respect you.

00:02:48Okay.

00:02:49Thank you, Alicia.

00:02:50Thank you.

00:02:51And I apologize to everyone if I made you go through a bad time.

00:02:52And I thank Chef Belen very much,

00:02:54who has had that humility to apologize.

00:02:59Of course, I apologize from the bottom of my heart.

00:03:03This kitchen is increasingly entering the high-speed lane.

00:03:08It is necessary to adjust and not stay in the way.

00:03:11Of course, continue enjoying the landscape,

00:03:15enjoying the beautiful view,

00:03:17and feeding on this beautiful trip.

00:03:21Remember that change only favors those who are in motion.

00:03:26Carmen is always giving us clues,

00:03:29and I do believe that she is on our side.

00:03:31Let's see what they're going to come up with now.

00:03:33Patty!

00:03:34Hello.

00:03:35Do all roads lead to Rome?

00:03:38Of course.

00:03:39I believe that if you have a clear point of view of where you want to go,

00:03:43the path you take will always lead you there.

00:03:47I believe that there are many paths.

00:03:49It depends on what path you want to take,

00:03:51you can get to Rome.

00:03:53But not always.

00:03:54Not always.

00:03:55David, what guides you more, your eyes or your heart?

00:04:00Always, always my heart.

00:04:03I believe that the wonder of being human is to have so many senses

00:04:07and so many ways of understanding something

00:04:09that it would be quite silly to be alone with one.

00:04:12Rosy.

00:04:13What?

00:04:14Are you an adventurous spirit?

00:04:16Now yes.

00:04:17Now yes.

00:04:18More and more every day.

00:04:19Yes.

00:04:20That's how it has to be, Rosy.

00:04:22You have to give it your all.

00:04:24Today they will fight for immunity.

00:04:27And listen to me carefully.

00:04:29For the last secret advantage of this season.

00:04:36The last advantage.

00:04:38Why?

00:04:39Immunity, yes, yes, yes.

00:04:40I want it, I want it, I want it.

00:04:41How can I not want it?

00:04:42Immunity means tranquility and absence of stress and anxiety.

00:04:47To get this secret advantage, you must immerse yourselves in the unknown.

00:04:53And you will do it first in a fire test.

00:04:58The last secret advantage.

00:05:00Do I want it?

00:05:02I don't want it.

00:05:04It has to be mine.

00:05:11Participants will enter mysterious territory, but they will not be alone.

00:05:20It will be a team challenge.

00:05:23They will arm trios with our beloved Top Chef VIP knives.

00:05:33It is better that the knives speak for us.

00:05:37I love knives.

00:05:38You already know it.

00:05:39You have already seen me going crazy with a winning knife in my hand.

00:05:43And so I imagine myself in the final with my winning knife.

00:05:47As I always tell you, be very careful.

00:05:49Come for your knife and go to your stations.

00:05:51Come on, come on, come on.

00:05:53Calm down, calm down, don't run.

00:05:55I go very slowly towards the knives to see which number I don't want.

00:06:00I love this knife dynamic because I believe a lot in luck, I believe a lot in the vibe.

00:06:06Two, two, two, two, two.

00:06:07Good, Joe.

00:06:08And there we all go to grab our knife.

00:06:12Turn, turn.

00:06:15Each knife has a number and a team color.

00:06:19Those will be the teams with which they will work today.

00:06:22I have the light blue number 3.

00:06:25They are the ones I have worked with lately.

00:06:27Yes.

00:06:28The teams were formed as follows.

00:06:31Team Mostaza.

00:06:33Carolina, Jason and Gary.

00:06:37Today we may win this challenge.

00:06:39Today we may surprise everyone.

00:06:45Team Green.

00:06:47Alicia, Pancho and Niño.

00:06:51I love having Pancho close.

00:06:53Niño Prodigio and I are spiritual husbands.

00:06:56I love my teammates.

00:07:02Team Pinotinto.

00:07:04Team Pinotinto.

00:07:07David, Gabriel and Polo.

00:07:10It's great to be with Gabriel and David because they also know how to work as a team

00:07:14and they are very open to making mistakes.

00:07:17I like this team a lot.

00:07:24Team Azul.

00:07:25Galeano, Patty and Rosy.

00:07:29I think it's a wonderful and very strong team.

00:07:32Super team, super.

00:07:39Cooking can be an everyday act, right?

00:07:43But for you it has become almost a routine.

00:07:46However, in Tough Chef VIP, the everyday becomes extraordinary.

00:07:52You have to know how to cross the path,

00:07:55but you don't have to trust only what you see with your own eyes.

00:08:00Chefs, what will this challenge consist of?

00:08:03Which I love, by the way.

00:08:05Let's see, not everything enters through the eyes.

00:08:12We bring you a super fun game.

00:08:14Like this?

00:08:15For us.

00:08:16Like this?

00:08:17For you, who knows.

00:08:19Totally.

00:08:20The nice thing is that for us it's going to be a great day.

00:08:22Exactly.

00:08:23Right?

00:08:24Yes.

00:08:25There's always a trap.

00:08:27I see it coming.

00:08:29Each one of you will have a dish

00:08:31and you will have three minutes to taste,

00:08:34taste, hear, touch and then replicate.

00:08:39That means you will have a finished dish

00:08:43and you must perceive flavors, smells, ingredients

00:08:48and the shapes that make it up.

00:08:50I'm not so good at identifying flavors sometimes

00:08:53I'm not so good at identifying flavors sometimes

00:08:54I'm not so good at identifying flavors sometimes

00:08:55I'm not so good at identifying flavors sometimes

00:08:56You must make and serve a dish that's identical to the other three.

00:09:07One per team.

00:09:11I'm good at thinking about what I'm eating

00:09:14and I have a very good ear.

00:09:16And that's the sixth sense I share with the child.

00:09:19You're going to taste a dish,

00:09:21but I'm going to tell you that it's totally blind.

00:09:25I told you!

00:09:27What?

00:09:28Told ya.

00:09:32Logically, of course.

00:09:33Wow, replicate a dish that we're not going to see.

00:09:38It's not that easy.

00:09:40You will enter a completely dark dining room.

00:09:43And since it's a challenge to use your senses,

00:09:46which is so important in the kitchen,

00:09:48the market is going to be open.

00:09:50We're going to have to agree first,

00:09:52and especially in the execution,

00:09:54in how we feel the dish.

00:09:56You're going to prepare a dish in 60 minutes.

00:09:59Okay.

00:10:01Okay, we're going to do everything we can

00:10:03to have that dish as similar as possible in 60 minutes.

00:10:07You enter the blind dining room.

00:10:09Each one has a dish.

00:10:11And you have three minutes to taste, touch, smell, feel that dish.

00:10:17After that time, you will leave and start the cooking time.

00:10:23It's a blind tasting.

00:10:27The key in this challenge is to ignore the sense of sight,

00:10:30obviously, and try to sharpen and use the others.

00:10:36As you noticed,

00:10:38each one grabbed a knife with team color and number.

00:10:43You, team mustard, got the number one.

00:10:46You'll be the first to enter the black box.

00:10:51Come on.

00:10:53Team red wine,

00:10:55you'll be the second to taste.

00:10:58Yes, the three of you.

00:10:59That's a good sign.

00:11:01Team blue,

00:11:02your knife was number three.

00:11:05You're the third to enter the black box.

00:11:08I know it's going to be a real challenge.

00:11:10I know.

00:11:11And team green,

00:11:12you got the knife with number four.

00:11:15So, you'll be the fourth and last to enter.

00:11:19Exactly.

00:11:20It's a difficult challenge because you have to replicate.

00:11:23So, let's do it.

00:11:25Let's get into the dark room.

00:11:34Left, left.

00:11:36I'll go first.

00:11:37We're going to hug each other

00:11:39so that the three of us can be in front of the dish.

00:11:44I'll go first.

00:11:45I have the first dish here.

00:11:46Wait for me.

00:11:47Go there.

00:11:49We all know that being in the dark is horrible.

00:11:52You can't see anything.

00:11:54Let's use the other senses we have left.

00:11:57The plated one first.

00:11:59It's cut into cubes.

00:12:00Is it fried chicken?

00:12:01Yes.

00:12:02It seems very complicated,

00:12:04but I don't think it's that complicated.

00:12:07It has vinegar, but what is this?

00:12:08There's a vinaigrette.

00:12:09Yes, but this is...

00:12:10Like mayonnaise.

00:12:11It's not spicy.

00:12:12It's not spicy.

00:12:13It has a little bit of chili, right?

00:12:15It's not spicy at all.

00:12:17It tastes like something.

00:12:18Is it chicken or pork?

00:12:19For a moment, I felt like...

00:12:21Roasted chicken, like in the oven.

00:12:24No, it's chicken.

00:12:25It's chicken.

00:12:26It's chicken and...

00:12:27Roasted chicken, in cubes.

00:12:29Because it smells like roasted chicken, but it's not roasted chicken.

00:12:32No, this is liver.

00:12:34What?

00:12:35No, it can't be liver.

00:12:36This has a very strong flavor.

00:12:42The liver is pretty strong.

00:12:43I don't think it's liver.

00:12:44Besides, in the texture it doesn't look like liver.

00:12:46Hey, it's true!

00:12:47What?

00:12:49What?

00:12:50This is liver?

00:12:51It's liver.

00:12:52I didn't know.

00:12:53It's liver.

00:12:54It smells like lemon!

00:12:55Me neither!

00:12:56Roasted chicken.

00:12:57It doesn't smell like chicken.

00:13:02It's chicken!

00:13:03It really doesn't smell like chicken.

00:13:06Because it smells like...

00:13:08Today, we touched ground beef.

00:13:11It's liver, yes, it's liver.

00:13:13If it was an onion liver, I think we all would have detected it in a second.

00:13:17What is this plant? There is a very large stem.

00:13:20Celery.

00:13:21Are you sure? No, it's not celery.

00:13:23Lettuce, then?

00:13:24I feel it's a romana.

00:13:27No, it's too big to be lettuce. Look, it's very long. Take it, look.

00:13:30No, I know, I have it, I have it, that's why. But the celery is also big, right?

00:13:34With this stem?

00:13:35I don't think it's lettuce because the stem is thick.

00:13:38Is it the meat?

00:13:39Yes, it's pork.

00:13:40It's full of fat, it has a lot of fat.

00:13:42It's very full of fat, very, very, very dense fat.

00:13:46It's a chicken, when it's a chicken, you put it on the grill, which can confuse you with pig.

00:13:52No, it tastes like chicken, but it's pork.

00:13:54And now I'm thinking it's a shrimp, so now I'm in trouble.

00:14:00This is the oven, this is the oven.

00:14:04I don't know, I'm quite confused, honestly. It smells like something, but it tastes like something else.

00:14:09But definitely, here there is a mustard, here there is a balsamic, here there are lettuces.

00:14:14I feel like they put a protein cooked like another type of protein, really.

00:14:18I have to talk to my colleagues to know what we are going to do because I am very lost.

00:14:25And look.

00:14:28Wow.

00:14:30Oh, damn.

00:14:31Oh, damn.

00:14:33Oh, damn.

00:14:43But half the plate is empty.

00:14:46Gentlemen, there are the shots.

00:14:48We are going to present only half, from half to here, everything that is the construction of the dish.

00:14:54And here we are going to leave some bed.

00:14:57For the beauty and aesthetics, we have Gabriel. I'm going to take care of the flavors.

00:15:01And it's smoked.

00:15:02There is a pork cutlet with meat on top.

00:15:04This was smoked in the oven.

00:15:06Yes, I get a smoked smell, there is something smoked that I can't understand.

00:15:10Very good, I don't know if we win, but I'm going to take advantage of eating this dish.

00:15:14The truth is, I'm having so much fun that, well, whatever it has to be.

00:15:18Is this beef or is this pork?

00:15:22I feel pork flavor, but really, I'm very bad with meat.

00:15:26For me, it's beef.

00:15:29There is meat, I'm going to try it, there is meat.

00:15:31There is seafood.

00:15:32There is meat, there is seafood.

00:15:34I think it's more like beef and seafood.

00:15:37It's beef with fat, because the fat feels good.

00:15:43The meat is served on a sheet.

00:15:45Yes, I already took it all out.

00:15:47I could swear it's like a cell.

00:15:50Try the sauce with your fingers.

00:15:52I already tried it with everything, I have a bar at hand.

00:15:54Does it taste like cream with chapulín?

00:15:56Hey, does it have peanuts?

00:15:57Polo says there are crickets.

00:15:59I mean, there are crickets like sprinkled inside the sauce.

00:16:02Are you so sure about the shrimp?

00:16:04Yes, I am.

00:16:05Yes, I don't know if it's shrimp or lobster.

00:16:07But it would seem a bit peculiar to me that in a dish they have put shrimp, lobster and chapulines.

00:16:14It would be too complicated, but again, I go back and think, I'm in Top Chef VIP,

00:16:19they love to play with us.

00:16:21I don't think it's beautiful.

00:16:24It's definitely a sea and land dish, and that's what we're going to do.

00:16:28We need shrimp, lobster, beef, chapulines, cream, radish and some leaves that I have no idea what they are.

00:16:41We're going to touch here.

00:16:42Here's the turn.

00:16:44Here's the turn.

00:16:45Here's the turn.

00:16:46Here's the turn.

00:16:47Here's the turn.

00:16:49I activated it like this.

00:16:50Please, please, please, activate, activate.

00:16:53I hope everything goes well.

00:16:55Let's see if my gustatory memory doesn't fail me.

00:16:59Okay, I already have the dish in front of me.

00:17:01Me too, me too.

00:17:03I can't see anything, nothing, nothing.

00:17:05I have my eyes open and I can't see anything.

00:17:08I literally can't see the dish in front of me.

00:17:11Does it smell like seafood?

00:17:13I can smell seafood.

00:17:15It smells like octopus.

00:17:18No.

00:17:19I didn't know if it was an octopus.

00:17:22And because of the smell, I can't identify anything.

00:17:24That's when I start to...

00:17:26No, I felt it more like...

00:17:28No.

00:17:29But it has...

00:17:31No, I felt it more like lobster.

00:17:33It has a lot of fat and it's crunchy on the outside.

00:17:36I think we have lobster tail.

00:17:41And I know the flavors, but...

00:17:43Me too, but...

00:17:46It's like between fat.

00:17:49Yes, it has fat.

00:17:50A lot of fat.

00:17:51There was a lot of fat.

00:17:53It's like meat.

00:17:54Because it has a lot, a lot of fat.

00:17:57I swear it's seafood.

00:17:59I swear the protein is seafood.

00:18:01It's like a lobster, an abalone.

00:18:03But...

00:18:04It has a lot of fat.

00:18:05I swear it's anchovy.

00:18:06Anchovy with butter.

00:18:08It's lobster tail.

00:18:10It's lobster tail.

00:18:11Or are they both seafood?

00:18:13It's seafood.

00:18:14Maybe it has meat and...

00:18:15And it's very greasy.

00:18:16And this leaf, I recognize it.

00:18:19It has meat and it has seafood.

00:18:22Meat.

00:18:23Yes.

00:18:24I'd say it's like puffed rice.

00:18:25Yes, I agree.

00:18:26Puffed rice.

00:18:27It's like puffed rice.

00:18:28Yes, you know how to do it.

00:18:29I'm sorry.

00:18:30I felt the rice and he says he knows how to do it.

00:18:32Perfect.

00:18:33Puffed rice?

00:18:34Or is it wild?

00:18:35It's like a pickle.

00:18:36I put a pickle in my mouth.

00:18:38I can be wrong.

00:18:39I can be wrong.

00:18:40And then they say,

00:18:41Galeano,

00:18:43you're very stupid.

00:18:47It's like something with fat.

00:18:51I feel like I caught it a lot,

00:18:53but maybe not as I would have liked.

00:18:56Let's see what happens now.

00:18:58Let's see.

00:18:59Hand, hand.

00:19:00It's out.

00:19:01I'm pretty sure that the vast majority

00:19:02haven't tried it.

00:19:03They haven't been able to identify the things.

00:19:05Wait.

00:19:06Wait, wait, wait.

00:19:07Wait, wait, wait.

00:19:10Really,

00:19:11you can't see absolutely anything.

00:19:13I don't know where to grab or where to go.

00:19:16We're just going to see,

00:19:17to touch,

00:19:18to see where the table is.

00:19:19This is the table.

00:19:20It smells like fish.

00:19:21Yes, it smells like fish.

00:19:22And well,

00:19:23what could it be?

00:19:24What could it be?

00:19:29Oh, man.

00:19:30Try it, kid.

00:19:31Try it.

00:19:32Try it, kid.

00:19:33This is fish.

00:19:36It's meat.

00:19:37No, it's meat.

00:19:38It's meat, kid.

00:19:39I remember it like it was grilled.

00:19:40It's meat.

00:19:41It's meat.

00:19:42It's meat.

00:19:43I don't know.

00:19:44It tastes like something burned.

00:19:45Like something,

00:19:46I don't know.

00:19:47It's beef loin.

00:19:48I even know that it's just with salt and pepper.

00:19:50Look, look.

00:19:51Look at this.

00:19:52Yes.

00:19:53This is long.

00:19:54Look.

00:19:55Look at this.

00:19:56But it has something sweet.

00:19:57Did you feel it?

00:19:58It's green.

00:19:59Touch it.

00:20:00Look, look, look.

00:20:01It's a long plant.

00:20:02Look.

00:20:03This is like a,

00:20:04this is like a,

00:20:05this is like a spinach.

00:20:06A plant that is wild,

00:20:08has pork meat,

00:20:10like the fat,

00:20:11it has

00:20:12the meat on the loin,

00:20:13minced.

00:20:14On the loin,

00:20:15with a lot of flavor.

00:20:16I assure you

00:20:17that there it is.

00:20:18That's because it's there.

00:20:19I feel some,

00:20:20some crunches.

00:20:21Like,

00:20:22like pork.

00:20:23Could it be?

00:20:25It's hard.

00:20:26Where are you?

00:20:27Where are you?

00:20:28Look, look.

00:20:29That plant, come on.

00:20:30Come on.

00:20:31And the plant, what is it?

00:20:32The plant is like a,

00:20:33it's like a,

00:20:34like a...

00:20:45Where are you?

00:20:46Up, up.

00:20:47Look, look.

00:20:48That plant, come on.

00:20:49Come on.

00:20:50And the plant, what is it?

00:20:51The plant is like a,

00:20:52it's like a,

00:20:53like a...

00:20:54That's it.

00:20:55That's what I think.

00:20:56Oh, boy.

00:20:57I really have a lot of patience

00:20:58for the boy.

00:21:00I'm graduating here

00:21:01out of patience.

00:21:02You messed up

00:21:03my whole eyelash.

00:21:04I don't know what to do.

00:21:05Hold on, hold on.

00:21:07It smelled horrible.

00:21:09And I was like a dummy.

00:21:10And I'm so,

00:21:12so picky sometimes.

00:21:14And he messes up

00:21:15my whole eyelash.

00:21:16He almost tears it off.

00:21:17But hey,

00:21:18let him take it there

00:21:19so he can tell us.

00:21:20It's the white plate

00:21:21with black that I used.

00:21:22Do you remember?

00:21:24It has texture,

00:21:25like,

00:21:26like clay.

00:21:27The black one, that one.

00:21:28That's it.

00:21:29I remember

00:21:30that there were

00:21:31three rows

00:21:32of,

00:21:33of a preparation.

00:21:34A salad

00:21:35with a potato salad.

00:21:36Something crunchy.

00:21:37We're almost at the end

00:21:38and we're feeling

00:21:39that there's crunchiness.

00:21:40There's wild rice,

00:21:42yes or yes,

00:21:43with something crunchy.

00:21:47That's it.

00:21:48Get out.

00:21:49That's not how I play.

00:21:50I didn't get to taste everything.

00:21:52Where?

00:21:53But I spit.

00:21:54There, there,

00:21:55straight, straight, straight, straight.

00:21:56Oh, yeah, yeah, yeah, yeah, yeah,

00:21:57wait a minute.

00:21:58There, there, there, there.

00:22:02Participants,

00:22:03you can come back.

00:22:06But run, run.

00:22:14Well, the strategy right now

00:22:15is to talk about it

00:22:16with my teammates,

00:22:18share opinions

00:22:19about what they felt,

00:22:20what they perceived,

00:22:21what they sensed.

00:22:23As they say out there,

00:22:24let the light shine

00:22:25all over the neighborhood.

00:22:26Let's go cook.

00:22:27Sixty minutes, market,

00:22:29open to replicate

00:22:30the dish you tasted.

00:22:33Prepared, sharpened,

00:22:35and very tasty,

00:22:36let's cook!

00:22:39We got to the kitchen

00:22:40to give the rain of ideas

00:22:41about what we felt,

00:22:42what we smelled,

00:22:43and the truth is

00:22:44that we all agree

00:22:45that it smelled like chicken,

00:22:46but it wasn't chicken.

00:22:47The texture was like pork,

00:22:48but it wasn't pork.

00:22:50It tastes like chicken.

00:22:51It tastes like chicken.

00:22:52It's grilled shrimp

00:22:53because we're all

00:22:54holding it in our hands.

00:22:55Don't you see

00:22:56what you're holding?

00:22:57Yes, they're going to

00:22:58copy each other.

00:22:59They're going to copy each other.

00:23:00They're going to copy

00:23:01everything we do.

00:23:02And if it was cream?

00:23:03It was a cream

00:23:04that had green.

00:23:05It had green.

00:23:06We're starting

00:23:07to discuss first

00:23:08the subject of flavors,

00:23:09colors, smells, textures.

00:23:11And it's a sauce

00:23:12like,

00:23:13wow, it's Asian.

00:23:14It's an Asian dish.

00:23:15Oyster, soy,

00:23:16with a little bit of…

00:23:17But the fat,

00:23:18there's a lot of fat.

00:23:19It's a meat with a lot of fat.

00:23:20It has to be ribeye.

00:23:21With a lot of fat.

00:23:22The ribeye has what?

00:23:23Lobster.

00:23:24And the ribeye

00:23:25has a lot of fat.

00:23:26The leaf.

00:23:27Pickled radishes.

00:23:28Radishes.

00:23:29Galeano says

00:23:30it's lobster.

00:23:31I'm almost sure

00:23:32it's an ax callow.

00:23:33I recognize it.

00:23:34The lobster tail.

00:23:35There's wild rice.

00:23:36That wild rice

00:23:37is put with…

00:23:38With a squid.

00:23:39Wait.

00:23:40I smell squid.

00:23:41Wait.

00:23:42Mom,

00:23:43I got everything here.

00:23:44Listen to me.

00:23:45Look at it.

00:23:46I have

00:23:47my palate

00:23:48very developed.

00:23:49I have the smell of work

00:23:50in that.

00:23:51It's my palate.

00:23:52It's my palate.

00:23:53It's my palate.

00:23:54I work in that.

00:23:55It's my job.

00:23:56Perfumery.

00:23:57Flavors.

00:23:58Scents.

00:23:59It's what I've done all my life.

00:24:13This is a vinaigrette.

00:24:14This is a vinaigrette.

00:24:15Do you know what it is?

00:24:16It's chicken.

00:24:17It's chicken.

00:24:18You take that

00:24:19and you make the vinaigrette.

00:24:20Because look,

00:24:21it has white sesame

00:24:22and black sesame.

00:24:23Carolina says

00:24:24there's a vinaigrette

00:24:25that literally

00:24:26predominates the stem

00:24:27of this thing

00:24:28that I don't know what it is.

00:24:29So it could be a seal,

00:24:30but the seal

00:24:31is also bigger.

00:24:38I think we're done, right?

00:24:39We're done.

00:24:40We're done.

00:24:41The bugs?

00:24:42Yes.

00:24:43They're down here.

00:24:44Polo

00:24:45smelled

00:24:46the flavor of grasshoppers.

00:24:47I trust him.

00:24:54When I go to the freezer,

00:24:56I'm looking for an ax fall

00:24:58because I'm almost sure

00:24:59it's an ax fall,

00:25:00but there isn't one.

00:25:01What there is,

00:25:02is a lobster.

00:25:03And I recognize

00:25:04that Galeano

00:25:05is right.

00:25:07I'm going to check on Jane.

00:25:08I'm going to check on Jane.

00:25:09Well, I'm fascinated

00:25:10that Pancho is here

00:25:11because it could be

00:25:12the video mediator.

00:25:13Let's see.

00:25:14Let's see

00:25:15what happens.

00:25:24It's very small.

00:25:25It was much bigger.

00:25:26It was big.

00:25:27It was much bigger,

00:25:28but no,

00:25:29it's a lettuce.

00:25:30But this one is harder.

00:25:31I'm going again.

00:25:32I'm going to take a walk.

00:25:33You guys start.

00:25:34Yes.

00:25:35Thinking about it,

00:25:36there aren't that many ingredients.

00:25:37There aren't that many.

00:25:38There are seven,

00:25:39eight.

00:25:40And what I still don't have clear

00:25:41is the...

00:25:42like the seal.

00:25:43I don't finish having it clear.

00:25:46Guys, now!

00:25:47Guys, now!

00:25:48Guys, now!

00:25:49Guys, now!

00:25:50Guys, now!

00:25:51Guys, now!

00:25:52Guys, now!

00:25:56We've been here for 10 minutes.

00:25:58Shut up, man.

00:26:03I'm going to throw myself on the back

00:26:04with salt and pepper.

00:26:05I already have it out.

00:26:06I'm letting it oxygenate a little,

00:26:08let it catch air.

00:26:09And right now I'm going to do it in pieces

00:26:11because I'm sure

00:26:12that was the beef loin.

00:26:14I found it.

00:26:15What was it?

00:26:16I found it.

00:26:17That's it.

00:26:18That was with cream.

00:26:19I'm sure.

00:26:20With cream?

00:26:21With cream.

00:26:22I think it's with...

00:26:23and with wine.

00:26:24White wine.

00:26:25If they say there was a cream,

00:26:26I trust my colleagues

00:26:28and let's make that cream

00:26:29of chapulines that Paul says.

00:26:31Well, we're getting carried away

00:26:33by our intuition

00:26:35of the smells

00:26:36because it's very difficult

00:26:37although I felt many different things.

00:26:40But...

00:26:41Well, I think there was a balsamic

00:26:43and we're trying to do it

00:26:45with the smells.

00:26:47So let's see if we stick it.

00:26:49We really had in our minds

00:26:51that it was like a salad

00:26:53with the shrimp

00:26:54and the sauce that was on top.

00:26:56I mean, the truth is that...

00:26:58Well, yes,

00:26:59that was clear from the beginning.

00:27:01I felt a chicken flavor,

00:27:03but the flavor,

00:27:05but the protein,

00:27:06I feel it wasn't chicken.

00:27:07So,

00:27:08the three of us decided

00:27:10to cook a chicken

00:27:11and with the chicken oil

00:27:13make the shrimp

00:27:14and let them burn

00:27:15so that it has that chicken flavor

00:27:17but that it's shrimp.

00:27:18That's what I felt.

00:27:19With my group,

00:27:20I think we agreed.

00:27:22And well,

00:27:23in the name of God,

00:27:24let it be so.

00:27:25I touched,

00:27:26smelled,

00:27:27tasted

00:27:28and that was the way

00:27:29to identify

00:27:30or try to identify

00:27:31because so far

00:27:32I'm not totally sure

00:27:34of what I tasted.

00:27:45According to me,

00:27:46I'm 100% sure

00:27:47of these.

00:27:48Oh, very good.

00:27:49Try this.

00:27:50This is very close

00:27:51to what I taste.

00:27:56Try it, man.

00:27:57Yes, yes.

00:27:58Yes, there it goes.

00:27:59Well, being in the dark

00:28:00with these gentlemen

00:28:01is a very cool thing.

00:28:02I don't know,

00:28:03what do they think

00:28:04about being in the dark

00:28:05with me, right?

00:28:06I feel blind in this challenge

00:28:08because,

00:28:09the truth is that

00:28:11you have to guess

00:28:12the flavors.

00:28:13What I do know

00:28:14is that it has meat.

00:28:16Who knows the rest?

00:28:18Having developed

00:28:19all the senses

00:28:20I think is very important

00:28:21and here at Dog Chef

00:28:22the taste is paramount.

00:28:24So,

00:28:25I really hope

00:28:26that today we do well

00:28:27because we bring

00:28:28the taste.

00:28:41I'm going to add more

00:28:42chicken flavor.

00:28:43This is consumed

00:28:44and we add butter again

00:28:46and we make the shrimp.

00:28:47Ok, more.

00:28:48Let everything loose.

00:28:50Do you need salt now?

00:28:51Yes.

00:28:59Gabriel begins

00:29:00to do the meat tests

00:29:01because what was important

00:29:02was to replicate

00:29:03the textures

00:29:04that we had tried

00:29:05and the flavors.

00:29:08And I dedicate myself

00:29:09to the lobster

00:29:10and the shrimp.

00:29:11We have to replicate

00:29:12the taste

00:29:13as similar as possible

00:29:15to the dish

00:29:16that we tried

00:29:17in the middle of the dark.

00:29:20This had this sauce.

00:29:22It was this.

00:29:23No.

00:29:24This.

00:29:25This, yes.

00:29:30This takes longer

00:29:31but I think it's the ribeye.

00:29:33Yes.

00:29:34I also think it's the ribeye.

00:29:36The energy in the kitchen

00:29:37with my team

00:29:38feels fantastic.

00:29:39I'm happy.

00:29:40Really.

00:29:41It's, I think,

00:29:42my first or second time

00:29:43working with Galeano

00:29:44and I like it.

00:29:45It makes a very good team.

00:29:47My third eye, of course,

00:29:48was activated

00:29:49and I know very well

00:29:50what I tried.

00:29:52We agree on many things

00:29:54and I wish with my heart

00:29:56and I know that it will be

00:29:57that we will guess

00:29:59and we will win this challenge.

00:30:01I also love my team.

00:30:02I agree with you.

00:30:03I love it, I love it.

00:30:05We are team three,

00:30:06and we are three,

00:30:07three hundred and thirty-three.

00:30:09Master number,

00:30:10that flows in favor.

00:30:11We already have an advantage.

00:30:13We are going to win.

00:30:15Pati, I have to tell you something.

00:30:16Tell me.

00:30:17Tell me, tell me.

00:30:22You are already in the family.

00:30:25I got it, I learned it.

00:30:26All the families are already

00:30:27getting it.

00:30:28You know what I told you, right?

00:30:29Nobody can find out.

00:30:30Of course not, nobody.

00:30:31It's a secret.

00:30:34He looks like Pati Navidad,

00:30:36but his real name is…

00:30:42I also felt a fat.

00:30:43I mean, hey,

00:30:44the fat that you felt…

00:30:45It's shrimp.

00:30:46It's shrimp.

00:30:47It's shrimp.

00:30:48It's shrimp.

00:30:49I mean, I left…

00:30:50I mean, when I left…

00:30:51It's shrimp.

00:30:52It's shrimp.

00:30:53I know what I'm telling you.

00:30:54When I left…

00:30:55That's why I'm telling you

00:30:56that they are not well cooked.

00:30:57They are…

00:30:58I think they are…

00:30:59Because they were soft.

00:31:00They are very soft.

00:31:01They are very soft,

00:31:02but they also had

00:31:03a burnt rib, man.

00:31:04Yes, I mean,

00:31:05I don't know what that term is, man.

00:31:06Honestly,

00:31:07I think they are cooked

00:31:08like this in the juice.

00:31:09Yes,

00:31:11honestly,

00:31:12when they tell me

00:31:13that, no,

00:31:14it's shrimp,

00:31:15I said,

00:31:16well, if both

00:31:17are sure it's shrimp,

00:31:18I said, it's shrimp.

00:31:19But I did feel like

00:31:21I tasted something else.

00:31:23It was like a chicken flavor,

00:31:24but it wasn't chicken.

00:31:26It had like a…

00:31:27We are all making meat.

00:31:28Do you want to make meat?

00:31:30We are all making meat.

00:31:31Just like that.

00:31:32Honestly,

00:31:33I'm not convinced

00:31:34that it was just shrimp.

00:31:37I feel

00:31:38that there was something else

00:31:39but like neither of them

00:31:40gave me clues,

00:31:41so I was left

00:31:42with the big doubt.

00:31:44I'm sure it's shrimp.

00:31:45But it's a mix.

00:31:47It can't be shrimp

00:31:48because it doesn't give me

00:31:49the shrimp flavor.

00:31:50It's different.

00:32:01Look at that.

00:32:02Be careful.

00:32:04That's the one in the middle.

00:32:05No, no, no,

00:32:06eat that.

00:32:07No, my love, no.

00:32:09I'll try it my way, my love.

00:32:11But eat it.

00:32:12No, but I'm not going to eat it.

00:32:13I'm not going to eat it.

00:32:14That's a bit of nail.

00:32:15But that's not a nail.

00:32:16I already tried it.

00:32:17I don't like it.

00:32:18What is it, Negro?

00:32:19He doesn't like it

00:32:20and that's what it had.

00:32:21It had…

00:32:22It had…

00:32:23Try it, Negro.

00:32:24What is it?

00:32:25What sauce is it?

00:32:26What is that preparation for?

00:32:28But it's that one.

00:32:29Of course,

00:32:30the one in the middle.

00:32:31It's that one,

00:32:32but I don't know the flavor.

00:32:33No, no,

00:32:34that doesn't count.

00:32:35It does count.

00:32:36It doesn't count.

00:32:37But how can it not count?

00:32:38I already tried it.

00:32:39No, it doesn't count.

00:32:40After this challenge comes out,

00:32:41you have to understand, mommy.

00:32:43But not that I'm crazy.

00:32:44I understand, my love.

00:32:52After this challenge comes out,

00:32:53you have to understand, mommy.

00:32:55But not that I'm crazy.

00:32:56I understand, my love.

00:32:58No.

00:32:59Of course I understand, my love.

00:33:01Beautiful, beautiful.

00:33:02Of course I understand, my love.

00:33:04If it's in a group, gentlemen,

00:33:05it's a group.

00:33:06If it's something that has to do

00:33:08with a personal challenge,

00:33:10you do whatever you want.

00:33:12Gentlemen,

00:33:13watch the whole show

00:33:15and you'll see if I'm right or not.

00:33:17What we're going to do is this.

00:33:19With the hand of God.

00:33:23And grill them here.

00:33:25Exactly.

00:33:26Yes, yes.

00:33:27The dish is delicious

00:33:30in flavors.

00:33:31It's not for nothing,

00:33:33but it's incredibly delicious.

00:33:34I'm going to pass the lobster

00:33:36when there are 10 minutes left.

00:33:38Because the lobster is buttery.

00:33:40The lobster is buttery.

00:33:42Salt and a little bit of grating

00:33:44on top.

00:33:45And then he's going to cut the fillets.

00:33:48I think the dish is coming out.

00:33:50And I'm going to say something

00:33:51that I'm going to regret.

00:33:52It's coming out.

00:33:54Almost in 30 minutes

00:33:55this dish is coming out.

00:34:00I mean, I'd say it's coming out.

00:34:01At least.

00:34:02This challenge,

00:34:03let's do it.

00:34:04We have to whiten this.

00:34:05Or that one.

00:34:06We have to whiten this.

00:34:07Javila,

00:34:09we have to whiten this.

00:34:11No, I'd say no.

00:34:12No, the lettuce doesn't whiten.

00:34:14I do feel like a fish in the water.

00:34:16I'm sorry, guys,

00:34:18but I rarely fail with the silverware.

00:34:20Fail!

00:34:24It burns.

00:34:25Look at this.

00:34:26It's very hard.

00:34:27It's very hard,

00:34:28so that wasn't it?

00:34:29No.

00:34:30Look at the other one.

00:34:31Okay.

00:34:34Kid,

00:34:35I think this is

00:34:36the one that was there.

00:34:38Hello!

00:34:40What's up?

00:34:41What's up?

00:34:42That's what I'm asking.

00:34:43What's up?

00:34:44We're doing chemistry tests.

00:34:45Chemistry tests?

00:34:46Chemistry tests.

00:34:47Oh, chemistry tests.

00:34:48With the chicken,

00:34:49we really have to assimilate

00:34:50the smell and the flavor.

00:34:52The dish that you guys

00:34:53delighted the blind,

00:34:54did it have chicken

00:34:55or didn't it have chicken?

00:34:56It had chicken flavor.

00:34:57It had chicken flavor.

00:34:58So what we did

00:34:59was fry the chicken,

00:35:00get all the juice out of it,

00:35:01and cook the shrimp

00:35:02with all the juice

00:35:03from the chicken.

00:35:04For me,

00:35:05it smells like roasted chicken,

00:35:06but it's not chicken.

00:35:07Well, I hope you do well.

00:35:08Thank you.

00:35:09See you at the tasting.

00:35:11But, well,

00:35:12I also have to confess

00:35:13that I told you

00:35:14it wasn't very good

00:35:15in the...

00:35:16In the tests.

00:35:17Exactly.

00:35:18I mean,

00:35:19I do need my sight.

00:35:22That's it.

00:35:23All the...

00:35:24Yes.

00:35:25All the shellfish.

00:35:26Yes, yes, yes.

00:35:27It's juicy,

00:35:28delicious.

00:35:29Try this, man.

00:35:30I don't know if it looks,

00:35:31but it's delicious.

00:35:32No,

00:35:33we're on the other side.

00:35:35Hello, kid.

00:35:37What's with that pig?

00:35:40Hello.

00:35:41Put the candle down.

00:35:42Hello.

00:35:43Hello, my queen.

00:35:44Kid!

00:35:46That tasting was difficult,

00:35:47kid,

00:35:48because you're clairvoyant.

00:35:49Kid,

00:35:50now you have to

00:35:51put down

00:35:52all your tricks

00:35:53and guess and all that.

00:35:54I think

00:35:55I have everything in my mind,

00:35:56but

00:35:57there are a lot of people

00:35:58who have

00:35:59different things.

00:36:00Shut the kid up.

00:36:01If he raises his hand,

00:36:02who's going to shut him up?

00:36:03The kid gets upset

00:36:04because he says,

00:36:05I have the seasoning,

00:36:06I have the seasoning,

00:36:07yes,

00:36:08but here it's a team.

00:36:09They definitely have this.

00:36:10Yes.

00:36:11They have that.

00:36:12And your teammates

00:36:13think the same?

00:36:14No one has that.

00:36:15Yes, of course.

00:36:16No one has that.

00:36:17No one has that.

00:36:18Well,

00:36:19you're the second ones

00:36:20I visit.

00:36:21I was convinced

00:36:22we had chia,

00:36:23we had sunflower,

00:36:24but I'm not sure,

00:36:25so don't trust me.

00:36:26Why are you talking

00:36:27so quietly?

00:36:29Look, look, look.

00:36:34Go, look over there.

00:36:43You think I'm going to copy that?

00:36:44You're crazy.

00:36:46The salad dressing.

00:36:55This is how the coyotes

00:36:56I'm just like the coyotes on my ranch.

00:36:58Ay, ay, ay, ay, ay, ay, ay, ay.

00:37:00What is that?

00:37:01I hope you have a great trip.

00:37:03Thanks, sis.

00:37:04♪♪

00:37:10Tell me how it tastes.

00:37:12Hello.

00:37:13Hello.

00:37:14Hello, hello.

00:37:15What's up?

00:37:16Yes, yes, yes.

00:37:17What's up?

00:37:18What's up, man?

00:37:19What's up, partner?

00:37:20Uh-huh.

00:37:21So, is this dish difficult?

00:37:22No, I don't think so.

00:37:23Yeah?

00:37:24And according to your colleagues?

00:37:25No, according to my colleagues, neither.

00:37:26Okay.

00:37:27We have some discrepancies in our flavors.

00:37:29What discrepancies?

00:37:30Well, look, I say it has chapulines.

00:37:33Okay.

00:37:34And they say it doesn't.

00:37:35You said the word chapulines like a hundred times.

00:37:38But it's admirable, because apart from that,

00:37:40with a security as if he had placed the chapulines in the cream.

00:37:43Of course.

00:37:44Mmm.

00:37:45The chapulines?

00:37:46No.

00:37:47What is that?

00:37:48Wild rice.

00:37:49Ah, wild rice.

00:37:50Let's try it.

00:37:51It's like Chinese.

00:37:52Don't worry, nothing's going to happen to you.

00:37:53No.

00:37:54I'm sorry.

00:37:55It's nothing.

00:37:56You're not crazy.

00:37:57You crazy.

00:37:58You're crazy.

00:37:59If they didn't say anything, it's all fine.

00:38:00It looks like something else.

00:38:01Yes, but it's not.

00:38:02Mmm.

00:38:03We have?

00:38:04And you say that's how the dish was.

00:38:05Yes.

00:38:06See you.

00:38:07Bye!

00:38:08Bye!

00:38:09We really know how to treat a woman,

00:38:12especially a woman as beautiful as you.

00:38:15No, no, no, no, no, don't do it, don't do it.

00:38:17Wait a minute, mom.

00:38:18Come on, you're just a single sheet.

00:38:20Don't put too much, because the dish can't have a lot of crust, mom.

00:38:24Because I think it was Asian.

00:38:27Without a doubt.

00:38:28From here to here, food. From here to here, only cream mirrors.

00:38:31Girls!

00:38:32Hi!

00:38:33Hi, Carmen!

00:38:34How are you?

00:38:35Very well, you?

00:38:36Carmen is very well received at our station for Pati Navidad.

00:38:40How was that blind tasting?

00:38:42Very good.

00:38:43We activated the third eye.

00:38:46And I'm almost sure that we are, if not the same, very, very close to what we tasted there.

00:38:52I'm sure it's a seabass. That's what I said from the beginning.

00:38:55Seabass?

00:38:56Seabass.

00:38:57That no one hears, with mushrooms, with radishes.

00:39:00You have to speak a little slower, because here, even the walls hear.

00:39:05And a lobster.

00:39:06Or what?

00:39:07We could also be wrong, maybe, if it's not a lobster.

00:39:11But I trust Galeano's palate.

00:39:15Well, I see that they are flowing very well.

00:39:17We are super good.

00:39:18Thank you, Carmen, thank you.

00:39:19I think we have it.

00:39:21Hey, Galeano, do you think it should happen?

00:39:23We're getting there.

00:39:24Let's hope we don't make a mistake.

00:39:33They're making lobsters.

00:39:34But, aha, argue with the boy.

00:39:37I don't want to get into an argument, it's two against one.

00:39:40Guys, it's time to start plating.

00:39:42You have two minutes left.

00:39:46There we go.

00:39:48Torpedo.

00:39:49Ready.

00:39:50Give me a little of that, mom.

00:39:51Of the zucchini, give it to me.

00:39:53Of course, dad, let me finish it.

00:39:55Alicia is still making some vegetables, for what, I don't know.

00:39:58But it's okay, let her, you have to distract her.

00:40:01There it goes.

00:40:07The meat.

00:40:08The meat was chopped, right?

00:40:10Yes.

00:40:11Take the rice, strain it.

00:40:13Take the rice, strain it.

00:40:15Rosy, please, over there.

00:40:16He took the onion like that, man.

00:40:18I don't know, I don't think he's done it here.

00:40:20Now, with the meat, it goes down.

00:40:22What's left is there.

00:40:23Now.

00:40:24Now, boy.

00:40:25Now.

00:40:26No, but there was like one, one, one, right?

00:40:28I mean, one meat, one lobster, one shrimp.

00:40:30You think so?

00:40:31Yes, yes, yes.

00:40:32One minute!

00:40:39The lobster.

00:40:40Here it is.

00:40:41Very good.

00:40:42Here it is.

00:40:43Thirty seconds!

00:40:45No, no, no.

00:40:46A little touch.

00:40:47No, no, no.

00:40:48Where was that?

00:40:49The radishes, I think it was here.

00:40:53This one, this one.

00:40:54Good, good.

00:40:55Come on, in the name of God.

00:40:56Come on.

00:40:57So, look.

00:40:58Peace and love.

00:40:59Ten, nine, eight, seven, six, five, four, three, two, one.

00:41:12Hands up.

00:41:14Guys, everyone, hands up.

00:41:20What?

00:41:22How many months without David?

00:41:23I'm going to start charging for my name, Megalías.

00:41:26But why don't you raise your hands?

00:41:28I have them up.

00:41:30I'm feeling a kind of bullying, because they like to say my name.

00:41:33Now I explain why in my house, all the pericos we had,

00:41:37the first thing they learned was to say David.

00:41:39Don't move it, don't move it, don't move it, don't move it.

00:41:42This is too big.

00:41:43Don't move it.

00:41:44How frustrated is Gary?

00:41:47He is thirsty for revenge.

00:41:49I can assure you that what I told you was on that plate.

00:41:54Come on.

00:41:55Everyone defends their plate.

00:41:57What would be the lesson of this?

00:41:59It was a bit of an announced death.

00:42:09Don't move it, don't move it, don't move it, don't move it.

00:42:12This is too big.

00:42:13Don't move it.

00:42:15No, but don't move it.

00:42:17No, no.

00:42:18To have it there, if it was already there, it looks very empty.

00:42:21Come on, it's fine.

00:42:23You can lower the plate.

00:42:25Come on.

00:42:26Oh, this is not like that.

00:42:27Oh, this is not like that.

00:42:29Wrap it.

00:42:30They say at night that they don't put so many things on the plate.

00:42:33Yes, but you can't do it later.

00:42:35Yes, but it's empty.

00:42:36That's it, that's it.

00:42:37Let's take it easy.

00:42:38Relax the frog.

00:42:40Good.

00:42:41Yes, it was fun.

00:42:42Yes.

00:42:43In the union.

00:42:44There is strength.

00:42:45And in trusting.

00:42:46Trust.

00:42:47And that the experience ends.

00:42:48Yes, yes.

00:42:49Of course.

00:42:50Yes, trust you too.

00:42:51Don't start.

00:42:52I trust.

00:42:53That's why you don't start indoctrinating me.

00:42:55Difficult, it's very difficult.

00:42:57It's that Alicia is in her world.

00:43:00When she has her things, she is already in hers.

00:43:03You too, that you don't trust anyone.

00:43:05You don't let me talk to anyone.

00:43:07You don't let me comment on anyone.

00:43:09You are very f***ing there.

00:43:11I always take my intuition.

00:43:14I don't give a f***.

00:43:15Come on.

00:43:17I've had to see them work from afar.

00:43:19And I always say, no, that you, that you.

00:43:21And the last one, ah, ah.

00:43:22And the two already like that.

00:43:23There they told me, Patty.

00:43:25She opened the third eye.

00:43:27And I told her, I opened the fourth.

00:43:29I opened the fifth.

00:43:30I opened the sixth.

00:43:31And I opened the seventh.

00:43:33But the others don't help you at all.

00:43:35The third is the one who triumphs.

00:43:38Those are between mythologies and truths or realities,

00:43:42or how everyone wants to see it.

00:43:44I'm not talking about the Martians.

00:43:45I'm talking about this top part of the pyramid of power.

00:43:49The eye.

00:43:50Exactly.

00:43:51I'm talking about illuminatis, reptilians, energies, dimensions,

00:43:54an inner growth and energetic perception.

00:43:59I find everything you're telling me very beautiful.

00:44:01Apart, very interesting everything you're telling me, Patty.

00:44:04You feel when something repels you.

00:44:08How do you say that word?

00:44:09Yes.

00:44:10Or repels you.

00:44:11Yes, yes.

00:44:12From a person.

00:44:13You say that this is something of yours.

00:44:14That has to work in you.

00:44:15Exactly.

00:44:16I've been very criticized for being different.

00:44:18I've been very lynched, attacked.

00:44:20But the solution is in me.

00:44:22Now, what could be the solution?

00:44:24Either I have it or I had it and I identify it.

00:44:26And the solution is, I ignore it or I put you aside so it doesn't affect me.

00:44:30I think she could be an undercover alien.

00:44:33Suddenly she's here, among us.

00:44:37We say in the Dominican Republic, every crazy person with his time.

00:44:41That's right.

00:44:42It's perfect to have a good time and sometimes alleviate the stress of the kitchen.

00:44:46I'm going to give you a piece of advice.

00:44:47I wanted to start a book, but I don't write prose.

00:44:50I think Galeano can be a very good writer.

00:44:53Because he talks a lot.

00:44:55And it's something that I'm going to tell your son today.

00:44:58So he can tell me what he thinks.

00:45:00Because I asked all my kids, from 8 to 16.

00:45:03I asked them, what do you think of this?

00:45:05I told them the synopsis of the story.

00:45:07And they love it.

00:45:08The story is 100% Mexican.

00:45:10Very beautiful.

00:45:11Right now there is a tremendous boom.

00:45:16I wanted to start writing prose, but I don't write prose.

00:45:19It has to be a script.

00:45:20I don't know how to write prose.

00:45:22I don't know how to write a script for a movie or a series.

00:45:25With this head that I have, which is always bubbling ideas and I'm kind of crazy.

00:45:30I always come up with weird things.

00:45:32Then I connect with things that happen to people, with things that happen to me.

00:45:35And I end up building stories.

00:45:37I like that talk.

00:45:38And that's a talk that maybe Galeano and I can have seriously in front of a glass of wine.

00:45:44Because I'm passionate about words.

00:45:46Look, look, look, look.

00:45:48Participants, come, we are waiting for you for the demonstration.

00:45:56I'm not sure that the one in there did have chapulines, even though they say no.

00:46:02We have to continue the roll, remember.

00:46:04It is preferable to have one crazy than two.

00:46:08A challenge of a lot of sensitivity, right?

00:46:11It's time for our jury to try with all their senses.

00:46:16Chef Toño, what's under that bell?

00:46:20Do you want to see what dish you tasted blind?

00:46:23Yes.

00:46:24Did you massage and everything?

00:46:25Don't tell me it's liver.

00:46:26Don't be afraid of success, my chef.

00:46:28You will be surprised at how identical it looks.

00:46:32Impressive.

00:46:33My God.

00:46:34Thank you for that motivation.

00:46:35When they uncover the original dish.

00:46:40Wow.

00:46:41Wow.

00:46:42That dish was very different, but I think there are many elements there.

00:46:47What is that white thing?

00:46:48What is that white thing?

00:46:49What was that white thing?

00:46:50Like a sauce.

00:46:56This dish contains, I think you already know because everyone has it on their plate too, right?

00:47:02Yes.

00:47:03Lobster with beef loin.

00:47:05Good.

00:47:06Mandarin lemon butter.

00:47:08Where was the name?

00:47:09Balsamic glazed.

00:47:11Lulo and chile mige.

00:47:14It was lulo and I thought it was chile mige.

00:47:15Parmesan sumac.

00:47:17Grilled vegetables.

00:47:19Aubergine and acelga, which everyone has there, of course.

00:47:22Acelga, there is the acelga.

00:47:23Fresh vegetables.

00:47:25Tomato and radish.

00:47:27Sour mustard with serrano pepper, which some added more.

00:47:31Algae powder.

00:47:32Crispy wild rice.

00:47:35Let's see what happens.

00:47:37At least our dish is black.

00:47:44Satiki.

00:47:47The acelga is the same.

00:47:55Look, I really don't know if we really did what we tried or what we saw or what we ate or what we didn't see.

00:48:00Now we do have a point of comparison with what we are going to try, right?

00:48:03And a very good point of comparison.

00:48:06Now we need the boy to take out his powers.

00:48:09Oh my God.

00:48:10Now yes.

00:48:11Chefs, who do we start with?

00:48:13Mustard team.

00:48:15Come on, please.

00:48:17I see the mustard team and I worry a lot because they are the only ones who have a salad there, fresh, with leaves and such.

00:48:23And I say, if they are right, we are worth it.

00:48:25This challenge does not count.

00:48:26This challenge does not count.

00:48:27We are going to submit our life.

00:48:29That meat was not there.

00:48:31It is impossible not to know that there was meat.

00:48:34I'm never going to get over that.

00:48:36The meat was missing.

00:48:37I say, yes.

00:48:38They put shrimp.

00:48:39Shrimp looks good, but there is no meat.

00:48:42What name did you give this masterpiece, my dear?

00:48:46It's not you, it's me.

00:48:47Oh, beautiful.

00:48:49Well, well, well.

00:48:50It was perfect because when I see the two dishes, it's not you.

00:48:54Not that, not that.

00:48:55It's not you.

00:48:59How was it cooking for you?

00:49:01Sincerely?

00:49:02We never saw a meat.

00:49:04It was never tasted.

00:49:05I tried everything.

00:49:06I took a bite.

00:49:07I never tried a meat there, really.

00:49:09From what is there, the piece of meat is quite large.

00:49:13So I don't understand.

00:49:14I don't understand what happened.

00:49:15But obviously they were blind.

00:49:18No, no, no.

00:49:19But we grabbed it.

00:49:20I mean, I can identify a piece of meat.

00:49:23Of course, the texture is very different from that of the lobster.

00:49:26And my Gary, as always, making a mess.

00:49:28And Gary, this is going to be on video.

00:49:30You're going to look bad.

00:49:31Don't cheer him up anymore.

00:49:32What a coincidence that your other colleagues did not feel.

00:49:37We are three people who did not grab a meat from the same plate.

00:49:40I think it makes more than one sense.

00:49:43I liked the salad a lot.

00:49:46It's really good.

00:49:47And I'm going to tell you.

00:49:48And surely my Belen and Tita are going to agree with me.

00:49:53Or they will remember that when we do exercises,

00:49:55they put you to do exercises in the kitchen.

00:49:57Eyes closed.

00:49:58What is it?

00:49:59And it's very interesting.

00:50:00Oh, no, this tastes like chicken.

00:50:01And it was lobster or iguana.

00:50:04It's just that it's not bad.

00:50:06And it's not good.

00:50:07I mean, we all perceive it in different ways.

00:50:10Like with wine.

00:50:11How frustrated is Gary?

00:50:15I'm afraid.

00:50:16I'm afraid it will explode.

00:50:18He must be very angry.

00:50:19I'm afraid Gary will explode.

00:50:21But Caro is also frustrated.

00:50:22Yes.

00:50:23The shrimp are really good, really.

00:50:26It would have been a shrimp challenge.

00:50:28The truth is that they are good.

00:50:30Yes, I saw Gary saying,

00:50:32no, I'm sure he has chicken,

00:50:34but I trust Jason and Caro more.

00:50:38Yes, of course, I felt something strong.

00:50:39I said it was the liver.

00:50:40But maybe it was the meat.

00:50:42The liver is the fast one.

00:50:45The texture.

00:50:47It made sense to grab piñatos.

00:50:51Of course, because the dressing can change the flavor of the protein.

00:50:55I thought there was pork fat.

00:50:57Imagine him and the lobster.

00:50:59So you can see that appearances are deceiving.

00:51:02Okay?

00:51:03You can go to your station.

00:51:07Really, they didn't make it difficult.

00:51:09Very difficult.

00:51:10But it was fun, it was fun.

00:51:12We invite you to continue trying this challenge.

00:51:14Don't call us, we'll call you.

00:51:15Red wine team, please.

00:51:20The truth is that we are going with the best of the best.

00:51:23Because we want Top Chef to also serve

00:51:26to send a nice message to people.

00:51:29Polito.

00:51:30I signed my sentence in this competition.

00:51:33I am convinced and will continue to be convinced

00:51:35that the dish that was inside that dark place

00:51:38had chapulines and the production wants to play with my brain

00:51:41and wants to make me look bad with all my colleagues.

00:51:44Chapulines.

00:51:45Yes, but the dish looks very...

00:51:47Even the black plate.

00:51:49The dish looks almost the same.

00:51:51It looks a lot.

00:51:52Visually.

00:51:53Guys, tell me the name.

00:51:56It's called eyes that don't see,

00:51:58brave heart.

00:52:00And we want to dedicate it with all our love to all the people

00:52:04that we all have the luxury of having a person close

00:52:07who lacks some sense of the whole heart.

00:52:10We decided to dedicate it to all those people.

00:52:13Because really, when you lack a sense,

00:52:16I believe that life takes another meaning.

00:52:20I just had the fortune and the privilege of doing a series

00:52:23with a protagonist who was born without the sense of sight.

00:52:26Well, I learned a lot from him and there were things like, for example,

00:52:29he is a father and whenever he says,

00:52:31Oh, yes, my children.

00:52:32Oh, how? But you have children?

00:52:34And he says, if what doesn't work for me are the eyes.

00:52:36So, no.

00:52:37There is this tendency to believe that people,

00:52:40because they don't have a sense, can't be functional.

00:52:43And then different is also beautiful.

00:52:45There is a huge difference between empathy and pity.

00:52:49They are not the same.

00:52:50Pity is wrong.

00:52:51There is no need to pity anyone.

00:52:52That's right, that's right.

00:52:54And with my senses, I can tell you that he has silver.

00:52:57Let's see, let's see, let's see.

00:53:06Guys, tell me the name.

00:53:09It's called Eyes that don't see,

00:53:12Brave Heart.

00:53:14And we want to dedicate it with all the love to all the people

00:53:17that we all have the luxury of having a person close

00:53:20who lacks some sense.

00:53:22From the bottom of our hearts, we decided to dedicate it to all those people.

00:53:26Because really, when you lack a sense,

00:53:29I believe that life takes another meaning.

00:53:34I just had the fortune and the privilege of doing a series

00:53:36with a protagonist who was born without the sense of sight.

00:53:39Well, I learned a lot from him.

00:53:41And there were things like, for example, he is a father.

00:53:43And whenever he says, oh, yes, my children.

00:53:46Oh, how? But you have children?

00:53:47And he says, if what doesn't work for me are the eyes, not the ***.

00:53:50So, no.

00:53:51There is this tendency to believe that people,

00:53:54because they don't have a sense, can't be functional.

00:53:56And then different is also beautiful.

00:53:59There is a huge difference between empathy and pity.

00:54:03They are not the same.

00:54:04Pity is wrong.

00:54:05There is no need to pity anyone.

00:54:06That's right, that's right.

00:54:07And with my senses, I can tell you that he has made money.

00:54:11Let's see, let's see, let's see.

00:54:13I'm going to stop here.

00:54:15Stay there, Toño, don't worry.

00:54:17The truth is that his dish is very similar.

00:54:19Yes, yes, yes.

00:54:20If you were two gals and you saw them entering a bar, which one would you choose?

00:54:24Well.

00:54:25Indecisive.

00:54:27So, yes.

00:54:29It was well played.

00:54:31One is the protagonist and the other is the double.

00:54:33I prefer the protagonist.

00:54:34No, the doubles have more agility.

00:54:37Among the actors, there are times when the Tons are much more talented than the actors.

00:54:40I have seen several times.

00:54:42Modesty aside.

00:54:43So, what is that sauce?

00:54:45Which one? The cream?

00:54:46The cream.

00:54:47The cream was one of the things that stunned us because we felt something salty.

00:54:50And we said, well, we don't want it to be such a basic cheese sauce.

00:54:56So we said, these are, what are they called?

00:55:01Chapulines.

00:55:02Chapulines.

00:55:03No, the truth is that we are a team, but I want to admit that everyone told me that they didn't have chapulines,

00:55:08and I was like, it tastes like chapulines.

00:55:10And we trust your vinyl antennas.

00:55:12Polo's vinyl antennas are at full capacity.

00:55:16Good, but they don't work.

00:55:17No, no.

00:55:18Lobster, do you have it or not?

00:55:20Yes.

00:55:21Yes, of course.

00:55:22Okay.

00:55:23Yes.

00:55:24I also liked that one and gave it to me.

00:55:25Beef loin too.

00:55:26Also beef loin.

00:55:29Tangerine lemon butter?

00:55:31Tangerine lemon butter, but butter.

00:55:33No, you don't have it.

00:55:35Everyone defends their dish in their own way, and we had our arguments that we had to get out there.

00:55:42Solid.

00:55:43Let's see.

00:55:44Grilled vegetables?

00:55:45Yes.

00:55:46I mean, we passed the vegetables for a second so that they didn't get so watery, and we put them there.

00:55:51The radish.

00:55:52And then the meat and we put a little bit of the juice on top.

00:55:54The radish was grilled.

00:55:55Oh, no, not the radish.

00:55:56That one too.

00:55:57Not the radish.

00:55:58Not that one.

00:55:59That one too.

00:56:00Vegetables.

00:56:01No, no, don't take out the leaf.

00:56:02Let's see, let me defend myself.

00:56:03It's just that one is starting from another, and while one explains, the other does this

00:56:09and the other does that.

00:56:10Of course.

00:56:11I'm going to tell you that in terms of ingredients, you may not have several, right?

00:56:16But in terms of presentation, yes, they deceive the eye, they deceive the eye quite well.

00:56:23It's like these Colombian fajas.

00:56:25I don't know if you've seen them.

00:56:26Yes, yes.

00:56:27It's a delight to be told that our dish looks like a dish with a Colombian faja.

00:56:38The flavor is very good and I think we have discovered a chapulín sauce.

00:56:41Oh, I'm going to find out about that sauce.

00:56:44You just add chapulines.

00:56:49Go ahead, please.

00:56:50Thank you, thank you.

00:56:51We did what we could because we are a great team and we took advantage of what each one

00:56:56perceived and merged into a single dish.

00:57:00Green team, please.

00:57:02Niño, Pancho, Alicia.

00:57:05I have a very developed palate and I can assure you that what I told you was in this dish.

00:57:14I hope Niño gets the flavors he said, because if not, I won't have faith in him anymore.

00:57:19Let's see, put it on, Pancho.

00:57:21Oh, a clone.

00:57:22A clone.

00:57:23A clone.

00:57:24The dish is reborn.

00:57:26The green team's dish, at first glance, is placed.

00:57:30It's kind of out of place.

00:57:32If we were lost, they asked for directions to us.

00:57:36Imagine how bad that is.

00:57:38The name is El Hijo Perdido Que Se Hizo En Oscuras.

00:57:43You don't know who the father is.

00:57:44You don't know who the father is.

00:57:46It doesn't look like anyone.

00:57:48Hijo negado.

00:57:49Hijo negado.

00:57:50But it has all the ingredients.

00:57:56Well, I taught for many years, right?

00:57:58And I learned a lot from my students.

00:58:00And if I told you, do you think your dish is similar to the teacher's?

00:58:06What would you say?

00:58:07No, sir.

00:58:08You have to be realistic.

00:58:09No, it doesn't look like it.

00:58:11Do you have the same ingredients, different?

00:58:13Definitely.

00:58:16What protein did you put?

00:58:17Look, the mushroom is there.

00:58:21The pork too.

00:58:22The pork.

00:58:23I brought the lobster, but I didn't trust myself.

00:58:26You didn't trust yourself?

00:58:27I brought the lobster, and they said it was the mushroom.

00:58:31I thought it was something very soft.

00:58:34The fat.

00:58:35So I thought it was pork.

00:58:37But...

00:58:39Pancho never said, look, it was the lobster that had the dish.

00:58:42He did bring it, but he never talked about the lobster.

00:58:45How are you going to confuse pork with lobster, son of my soul?

00:58:51I liked it a lot.

00:58:53This question, I liked it more than this one.

00:58:56I'm going to start.

00:58:58I'm going to get it all over my body.

00:59:00This one.

00:59:01Wow.

00:59:02I think when you focus on one thing, I think that's the success of the group.

00:59:06The rice, everything.

00:59:08The lobster.

00:59:09The lobster, yes.

00:59:10This sauce is like...

00:59:13It gives everything a kick.

00:59:17Awesome.

00:59:18You know what I liked a lot?

00:59:19I have to tell you.

00:59:20What did you tell us?

00:59:22Check it out.

00:59:24I said until the end.

00:59:26Now you finish it.

00:59:27That part that you see that I didn't see.

00:59:29Go to your station.

00:59:31Thank you.

00:59:32Bravo.

00:59:34We left happy because the sauce was great.

00:59:37And there are many ingredients that the other dish had.

00:59:41Blue team, please.

00:59:44Bring the mirror.

00:59:45Well, the three of us are happy, satisfied, happy.

00:59:49And we are confident that we will do very well.

00:59:52Tell me.

00:59:54What is this called?

00:59:59Blue Pleiadians.

01:00:05I don't know what they said there.

01:00:09How is it?

01:00:11No, I thought it was a mistake, Emma.

01:00:13I thought it was an audio that they had set up for us to see.

01:00:20Are you from a particular country?

01:00:21The Pleiades.

01:00:23I don't want to sound like an idiot, but are you from the Andes?

01:00:27No, no, no.

01:00:28There are dimensions.

01:00:29There is a universe.

01:00:30And there are the Pleiades, which also correspond to the sign of Tauro.

01:00:35We are Tauro, Chef Belen and I.

01:00:37And from there come the Pleiadians, which are beings of light.

01:00:40And this dish connected us with those Pleiades,

01:00:43which has to do with the deep blue of the sky, of the sea, of spirituality.

01:00:48And it is reflected there.

01:00:50Maybe not perfect, but you are going to discover the flavor right now.

01:00:55It is impeccable and wonderful.

01:01:00Come on!

01:01:02I think everything is very well seasoned.

01:01:04The vegetables, the acelga, the bok choy.

01:01:07It's like a bok choy, what you grabbed, right?

01:01:09Yes.

01:01:10It's not acelga, but it's a type of...

01:01:12Yes.

01:01:13It's super delicious.

01:01:14I think the blue team does it pretty well.

01:01:17They have all the ingredients they should have.

01:01:20And I feel like it's our biggest competition so far.

01:01:23It's very tasty again.

01:01:25The only thing that did fail them, and now I'm going to scold them,

01:01:29they didn't put flowers on it.

01:01:31I'm sorry.

01:01:33Didn't you feel the flowers in your mouth?

01:01:35No.

01:01:36I understand you, Belén.

01:01:38If she has flowers, why doesn't she have flowers?

01:01:41If she's hungry, that's it.

01:01:43Well, very serious.

01:01:45You can go to your station.

01:01:47Thank you.

01:01:48Thank you.

01:01:49The truth is that it was very tasty.

01:01:51So there was trust, there was harmony, there was balance, there was a team.

01:01:55300 people.

01:01:57There was trust, there was harmony, there was balance, there was a team.

01:02:00333 people.

01:02:02A master number.

01:02:04Chefs, it's time to move on to the deliberation.

01:02:07Please, go ahead.

01:02:08No, no, no.

01:02:15Let's gossip.

01:02:16Come on, let's gossip.

01:02:22The mostaza team got it wrong.

01:02:25Yes, well, one team less to worry about, I would say.

01:02:27Totally.

01:02:30I'm a little worried.

01:02:31Let's see how...

01:02:32Yes, but we have in our favor that we have other ingredients that are also well blended

01:02:38and that we didn't put chapulines.

01:02:42We have it very clear, right?

01:02:44Very clear.

01:02:45Clearer than water.

01:02:46We are, my dear.

01:02:48You're not going to pass.

01:02:49You're going to miss the parade for today, nothing more.

01:02:52We're going to save that walk, Carmencita.

01:02:55Ah, okay.

01:02:56The fashion show is going to apply today.

01:03:00Sorry.

01:03:01Thank God they're not going to go to the deliberation, because it's better when it's hot.

01:03:04Exactly.

01:03:05Well, we know that this was a blind challenge, it was a difficult challenge.

01:03:10They did it, with their differences, obviously.

01:03:14The fine senses of each one are different from the other, but in general, they got the dishes.

01:03:22What I do know is that we gave it our all, the meat was good, the fillet was good,

01:03:27the vegetables were good, the sauce was good.

01:03:30The two teams that got closer to the original dish and that go to the next challenge are...

01:03:41Well, the chef says they're going to save the two teams, because we're all...

01:03:45Oh, I hope so, but the truth is that...

01:03:47I don't know.

01:03:53The two teams that got closer to the original dish and that go to the next challenge are...

01:04:03Well, the chef says they're going to save the two teams, because we're all...

01:04:07Oh, I hope so, but the truth is that...

01:04:09I don't know.

01:04:14The two teams that got closer to the original dish and that go to the next challenge are...

01:04:21The blue team.

01:04:22Let's go!

01:04:26The blue team, good!

01:04:29The brainwashing worked.

01:04:30Totally, yes.

01:04:31Well, congratulations, thank you.

01:04:33Thank you.

01:04:34Bravo!

01:04:35So, yes, they did it.

01:04:37They did it.

01:04:40The fruit of work, of love, of affection, of respect, of communication, of trial and error, of being connected.

01:04:48Blah, blah, blah.

01:04:54And the other team is...

01:05:02The red wine team.

01:05:06Come on!

01:05:07It's on you!

01:05:08Of course, yes!

01:05:11Today, the judges were enlightened.

01:05:13With two chapulines.

01:05:15Evidently, we won because of the chapulines.

01:05:17Yes, I think it was fundamental to elevate the dish.

01:05:20Polo, I'm going to buy you a chapuline suit.

01:05:22Really.

01:05:24Well, guys, these two teams, the red wine team and the blue team, got pretty close to the ingredients, too.

01:05:32With the puffed rice, with the lobster, the meat, the radishes.

01:05:38They were much more successful in the dish.

01:05:40Although I had a little hope in my heart.

01:05:43I said, well, maybe the lobster is not going to be so important because there are other ingredients.

01:05:48Maybe they changed the pork for the lobster.

01:05:50But unfortunately it wasn't like that.

01:05:52But, well, that's it.

01:05:54Blue team, red wine team, congratulations!

01:05:57Thank you.

01:05:58Bravo!

01:05:59Bravo!

01:06:01Guys, you can compete in the next round.

01:06:05Guys, you can now compete individually.

01:06:10The immunity and the last secret advantage of this season.

01:06:17Oh my God, we're only halfway through.

01:06:19And they're going to take away our secret advantages.

01:06:21This is going to be really good.

01:06:23Really good.

01:06:24Please go to the cabin while we prepare everything for the next challenge.

01:06:28The truth is that I know that I'm not even participating because of that immunity.

01:06:31Because I'm with some titans of the kitchen.

01:06:33And the next challenge, well, what I'm going to do is learn how to cook who knows what.

01:06:37Congratulations, my little chicken.

01:06:39I love you.

01:06:42How did you end up in the market?

01:06:48We failed, as I told you, the lost child that was made dark.

01:06:52We were all looking for a place to stay.

01:06:55For you to understand me, I've never felt better.

01:06:59What I get out of cooking right now is to cook.

01:07:02I mean, I like it, you know?

01:07:04It gives you experience.

01:07:06Outside of the conflicts with Polo, we did very well.

01:07:09No, but he said, how crazy, man, that one can't cook.

01:07:12I mean, I don't know.

01:07:13I don't know.

01:07:14I don't know.

01:07:15I don't know.

01:07:16I don't know.

01:07:17I don't know.

01:07:18I don't know.

01:07:19I don't know.

01:07:20I don't know.

01:07:21I don't know.

01:07:22I don't know.

01:07:23I don't know.

01:07:24I don't know.

01:07:25It's crazy.

01:07:26I love Parmesan.

01:07:27You use it a lot too.

01:07:28How didn't you read it?

01:07:29You can't confuse Parmesano with ...

01:07:30I'll tell you something.

01:07:31A Parmesan foam tastes like Parmesan.

01:07:34Yes, like Parmesan.

01:07:36That's why it's so strong.

01:07:37I mean.

01:07:38Well, because really, Parmesan smells too much.

01:07:41And it doesn't smell like anything.

01:07:42Believe me, I put my hand in that plate and it didn't smell like anything.

01:07:47It tasted like chicken.

01:07:48The lobster.

01:07:50It really tasted like chicken, man.

01:07:51I'm gonna tell you something.

01:07:53Maybe they put the lobster in the back of the chicken to confuse you.

01:07:59That's what I'm telling you. The adress and the back can confuse you.

01:08:02I have to trust myself more and not believe these friends.

01:08:05Because I told them, that brings lobster.

01:08:07And look, it had lobster.

01:08:21To get immunity, you will have to work on a controversial preparation.

01:08:35Share opinions, polarize neighbors.

01:08:40But the more famous, the more appetizing and the tastier.

01:08:45What can I tell you, gentlemen?

01:08:48Gentlemen, I have found what I have lived, what I do to cook.

01:08:54Don't ask me where it is from.

01:08:57Because obviously the answer is clear.

01:09:00Chefs, what is this challenge going to consist of?

01:09:05Venezuela and Colombia have all their lives fighting who owns the arepa.

01:09:14Who cares where the arepa is from?

01:09:16The important thing is that we have arepa.

01:09:19Oh, they have cachapas too.

01:09:21Oh my God.

01:09:24I told you, arepa, I told you.

01:09:26Learn it.

01:09:31Well, I told my partner two or three days ago.

01:09:35You have to learn how to make arepa.

01:09:38Because I have that.

01:09:39Many times I already know or feel what is coming.

01:09:43It's something natural in me.

01:09:45Cousin, sister of other preparations, of other masses too,

01:09:51from Latin America, of course.

01:09:54Among them, for example, the bocol of Tamaulipas, the gorditas from many parts of the country.

01:09:59I see them as little sisters, more than as cousins,

01:10:02the arepa, the gordita, the puputsa.

01:10:06The arepa, yes, I lived in Colombia and I know it,

01:10:10but cooking it is something else.

01:10:17Well, you don't know.

01:10:19If you order an arepa, it's going to be one.

01:10:22It's going to be one, no, no.

01:10:23It's going to be a pizza.

01:10:24No, it's going to be a potato pie.

01:10:26A Spanish one, a Spanish one.

01:10:28We want you to introduce us to three different types of arepa.

01:10:36Arepa huevo, Gabriel!

01:10:40No, a reina pepeada, no.

01:10:42Reina pepeada, reina pepeada.

01:10:44If someone chooses to make an arepa of the same dough,

01:10:50but a different filling, it already counts as another arepa, okay?

01:10:54As if it weren't enough to have to make arepas,

01:10:56something I've never done in my life,

01:10:58now they complicated it a lot more for me,

01:11:00and I have to make three fillings,

01:11:02and then I have to be creative,

01:11:04manage my time, which is what fails me the most,

01:11:07and complete the challenge.

01:11:09So, well, here we have sweets, salads, neutrals.

01:11:13They are used to fill,

01:11:15they are vehicles of other ingredients,

01:11:17of other dishes,

01:11:18so they have a world here of possibilities to play and to create.

01:11:22Galeano, we're going to give you a chance to make the square.

01:11:27Gabriel, don't be too proud,

01:11:30because you're not going to win here, all the countrymen.

01:11:32No, I'm going to give my best.

01:11:34Don't win this one, Gabriel.

01:11:36My love, the vest of all Venezuelans.

01:11:39Exactly.

01:11:40The one with the most advantage, obviously, is Coronel,

01:11:43because we know that Venezuela is crack in arepas.

01:11:47It's up to you to give variety to those three types of arepas,

01:11:53and you're going to have the market open.

01:11:55Arepas for immunity and secret advantage.

01:11:58Secret advantage, the last one.

01:12:02No, there it is.

01:12:03The coffee.

01:12:04Look at Galeano's face.

01:12:05Like this.

01:12:07Well, guys, arepas unite all of Latin America,

01:12:10and it's no coincidence that most of it is based on corn,

01:12:14which is an ingredient that has transcended cultures

01:12:16and that has spread all over the world,

01:12:19and that we still preserve.

01:12:21You will have the option to work an arepa as you wish.

01:12:24It can be worked with tubers,

01:12:26it can be worked with flour, with corn, with sweet potatoes.

01:12:31The twist you want to give it,

01:12:33the important thing is that you can introduce a filling

01:12:36that is tasty, that is juicy, that is very tasty,

01:12:40and that surprises us, the judges.

01:12:42Well, if it were me, I would make a Colombian arepa

01:12:46called arepa de huevo,

01:12:49which has its technique of how you put the arepa in the egg.

01:12:54Well, guys, we want a dish as everyday as the arepa.

01:12:57You choose it, give it that gourmet touch,

01:13:00and put it at the level of the kitchens of Top Chef VIP.

01:13:05So that's why we're going to give it nothing more and nothing less than 60 minutes.

01:13:12Three arepas and 60 minutes.

01:13:14It's very complicated for me,

01:13:16very little time, and a lot of things to do.

01:13:18If we were all experts in arepas,

01:13:20maybe it would take too long,

01:13:22but each filling takes its time.

01:13:24If you want to do something different,

01:13:26and on top of that, the arepa takes its time too.

01:13:29You can get closer to see the arepas, of course.

01:13:31Come on in, yes, of course, guys.

01:13:33This challenge is from Gabriel.

01:13:37We're going to give everything for the arepa and make it spectacular,

01:13:40and who takes it away, and maybe we're winning.

01:13:43It could be.

01:13:44Please, please, try it.

01:13:45And these are also rated as arepas?

01:13:47Try this.

01:13:48Try this.

01:13:49That's choclo.

01:13:51Choclo.

01:13:52I want to try a piece of this.

01:13:53Those are delicious.

01:13:55There is no type of arepa that is prepared in Spain.

01:13:57None.

01:13:58It looks like, it looks like, it reminds me of a concha.

01:14:00A concha.

01:14:01A concha.

01:14:02I also thought of a concha.

01:14:03Well, guys.

01:14:04You're going to say that a friend made arepas there.

01:14:08Yes, he has a friend who makes arepas in Malaga.

01:14:10In Malaga.

01:14:11In Malaga.

01:14:12He has another dog.

01:14:13And there they are made with bear, the arepas,

01:14:16not with corn flour.

01:14:18Come on, come on,

01:14:20get on your boat and come back.

01:14:24Well, guys.

01:14:25You can go back to your stations because it's time to cook.

01:14:30Colonel Reina Pepeada.

01:14:33The colonel knows what he's going to do.

01:14:35I mean, please.

01:14:36Send some arepas here.

01:14:38Some bananas and some sweets.

01:14:39Send them to the cava, please.

01:14:41What do you say?

01:14:42Should we send the arepas to the cava?

01:14:44I think you don't want to hear this.

01:14:46I can't imagine how Alicia and Carolina should be in the cava.

01:14:51What?

01:14:52Laughing because they're not here in this challenge making arepas.

01:14:54Of course they are the arepas!

01:14:57Are you guys ready?

01:14:59Yes.

01:15:00Sharp?

01:15:01Yes.

01:15:02Very tasty?

01:15:04Yes.

01:15:05Let's cook!

01:15:17Come on, let's get this challenge on.

01:15:19I'll go to the market.

01:15:20I'll take all the ingredients I need.

01:15:23I'll put in the boat.

01:15:25I'll get the couloir.

01:15:27I'll go to the restaurant.

01:15:29And we'll see what happens.

01:15:31So, this time we have to do it in a very relaxed manner.

01:15:35Don't worry.

01:15:36No, I want it very relaxed.

01:15:38We will do it in a very relaxed way.

01:15:40I'll tell you what happened.

01:15:42We'll do it in a very relaxed way.

01:15:44I grab all the ingredients I need to make the stuffing for my arepa.

01:15:50With that little bit of the red peppers, the tomato, the garlic.

01:15:56It's here, it's here.

01:15:58I'm going to the market looking for some kind of flour.

01:16:02I don't know what.

01:16:05I don't know what to stuff it with.

01:16:07I'm going to try to make it simple with cheese.

01:16:09I'm going to make a picadillo, and if God wants, a camote.

01:16:14According to me, this is the normal one.

01:16:16Corn flour, yes.

01:16:18According to me.

01:16:18I take mixed flour to make my arepa.

01:16:21But I know how to work the mixed flour better.

01:16:23Oh, well. It's like gordita, it also works.

01:16:25I'm going to take one.

01:16:26Because that dough is the one I know, it's the one I know how to handle.

01:16:29The one with white corn?

01:16:31Yes, that one.

01:16:32This one?

01:16:33Yes, that one.

01:16:33Are you sure?

01:16:34Yes.

01:16:39I still don't know what I'm going to make my arepas with.

01:16:42At least what I want to have is a chicken that is boiled, that is delicious, that has a delicious broth,

01:16:48so that I can start and make different fillings.

01:16:51There are two things that I can't get rid of when I'm on a diet.

01:16:55Coffee and my arepa.

01:16:57At least once a week I eat my arepa.

01:17:00I imagine that Carolina and Alicia are dying in the cellar because, well, they would have loved to be here.

01:17:07But I'm going to tell you something, girls.

01:17:09Don't worry.

01:17:10Here is your representative.

01:17:17Something has to come out.

01:17:21Dear viewers, I want you to support me because if there is no arepa in Spain, imagine Algeciras in my town.

01:17:30I don't want to spoil the party, but why do you have so much flour?

01:17:33Why do you have corn?

01:17:35I don't even know what type of flour is used to make what type of arepa.

01:17:39So, well, I'm going to experiment everywhere.

01:18:01A purple cabbage because I want the arepas to be purple.

01:18:07I'm going to make extraterrestrial arepas.

01:18:08Well played, well played.

01:18:13As far as I know, I have never seen colored arepas anywhere.

01:18:16I think a new dish is coming out at this moment.

01:18:18I'm going to make a caprese arepa, filled with a cherry tomato jam with mozzarella cheese and basil.

01:18:29It's not a potato omelette, it's arepas.

01:18:33In the old continent, there is no corn.

01:18:36No, it's just that when they put this shit on my screen, I feel like throwing up.

01:18:39I'd better take it off.

01:18:41Alicia, for God's sake.

01:18:49It's complicated to make three doughs.

01:18:52There are different bowls that I'm putting together.

01:18:56But they also have to make Colombian arepas.

01:18:58Come on, come on, come on.

01:19:02How are you going to do it?

01:19:03I'm going, I'm going, I'm going.

01:19:04Your dough?

01:19:05I'm preparing it.

01:19:07I don't know.

01:19:09How do you do it? I don't know.

01:19:11I see rice and I see it nervous.

01:19:14Well.

01:19:23David, what do we have?

01:19:25A yucatan arepa?

01:19:27Well, not necessarily.

01:19:29Although, well, we're going to make a yucateca, but I'm doing...

01:19:34I'm making an invention here to see if it works.

01:19:36Let's see if it works.

01:19:37We're going to make a yucateca, but I'm doing...

01:19:41I'm making an invention here to see if it works.

01:19:43Okay.

01:19:44It's a sweet arepa that has tejate and pinole, which is Mexican, cinnamon, and then I want to add coffee.

01:19:53To see if we can make a sweet arepa different from what the judges should have tasted.

01:19:59And this, which is the one you're going to fill?

01:20:01And these are the salads, which is the one I'm going to fill.

01:20:03I think I'm going to make a black filling.

01:20:05The black filling was a success for him.

01:20:07It was obvious that he was going to replicate it.

01:20:09Fantastic.

01:20:10So, make sure that your dough is well hydrated.

01:20:12Yes, yes, yes.

01:20:13And that filling is very tasty.

01:20:15I also want to make a chicken filling with an avocado sauce.

01:20:20I'll leave you alone so you don't lose focus.

01:20:22Thank you, thank you.

01:20:23Good luck, David.

01:20:24David has always given his touch to his food.

01:20:26I feel that these arepas can end up in something very, very, very, very delicious.

01:20:30A delicious experiment.

01:20:36I'm experimenting because I have no idea when that looks good.

01:20:41Because I don't know how an arepa dough looks good.

01:20:46I'm doing it according to the measure, according to the measure I had written.

01:20:52For you.

01:20:53Like this?

01:20:54And I get closer and I tell him, Paty, Paty, this is very liquid, right?

01:20:57Look.

01:20:58Put flour there.

01:20:59I've put flour on it.

01:21:00I don't think it's the same flour I had.

01:21:02I show him mine.

01:21:03Obviously, I can't help him more than I would like to because he grabbed another type of dough.

01:21:07Come on.

01:21:10And put it there, full of flour, because that needs to go up in volume because it's very liquid.

01:21:17And then Belén comes and asks me, Galeano, what are you doing?

01:21:21You're blushing, but that never happens to you.

01:21:23Yes, right?

01:21:24Well, I'm making a chicken korma, I'm making a sweet and sour pork, a caprese.

01:21:28There I am fighting with the arepa.

01:21:30What kind of flour are you making it with?

01:21:32I grabbed a corn flour and I asked for another one and she sent me another one.

01:21:35And you know what? I don't think this is it.

01:21:37I don't know.

01:21:38You can take the flour you like and send it.

01:21:40But look, it's fine, it's fine.

01:21:43You think?

01:21:44Do it, man.

01:21:45And don't say he hasn't eaten arepa because he was a boyfriend for many years of the Yepper.

01:21:49Oh, please.

01:21:50And the Yepper ate arepa for a long time, so don't do it.

01:21:53Besides, he's been in America for about 30 years.

01:21:58And the advantage?

01:21:59I want it.

01:22:00He's thirsty for revenge.

01:22:02I have to settle this.

01:22:04Whenever you want, baby.

01:22:05I'll get my revenge.

01:22:06I didn't fulfill the challenge.

01:22:08Well, I screwed it up.

01:22:09It's called Saturday because in the morning we are raw and vomited.

01:22:13What?

01:22:20What kind of flour are you making it with?

01:22:22I grabbed a corn flour and I asked for another one and she sent me another one.

01:22:25And you know what? I don't think this is it.

01:22:27I don't know.

01:22:28You can take the flour you like and send it.

01:22:30But look, it's fine, it's fine.

01:22:32And you, you...

01:22:33You think?

01:22:34Do it, man.

01:22:35And don't say he hasn't eaten arepa because he was a boyfriend for many years of the Yepper.

01:22:39Oh, please.

01:22:40And the Yepper ate arepa for a long time, so don't do it.

01:22:43Besides, he's been in America for about 30 years.

01:22:45Okay.

01:22:46I see it.

01:22:47How do you see it?

01:22:48I don't know.

01:22:49And if you hydrate it a little bit.

01:22:50The curse of arepa.

01:22:52Add oil!

01:22:54The indigenous curse of arepa.

01:22:56Galeano!

01:22:57These guys here in La Cava kick your ass, but I support you.

01:23:00So, go for it, bro.

01:23:02It's easier to make a dough than to hydrate it.

01:23:04So I think you're in time to do it, because otherwise everything will fall apart.

01:23:08And I saw that the dough wasn't coming out, it wasn't hydrating it well.

01:23:12I mean, he didn't put oil on it.

01:23:14Of course, because...

01:23:15You look a little nervous and tense.

01:23:16I don't know.

01:23:17You are very focused, but...

01:23:18Yes, but...

01:23:19They took you out of your comfort zone.

01:23:21They always get me out of here.

01:23:22Another thing is that you are at the level of other Latin American colleagues,

01:23:26and you have more knowledge than me.

01:23:27Arepa knowledge.

01:23:28No, no, no.

01:23:29Put this together and I'm going to separate it to get three.

01:23:31And don't you feel better?

01:23:32Yes.

01:23:33I say, because I don't know.

01:23:34I've never done it.

01:23:35But it's always a first time, Galeano.

01:23:37Yes, of course.

01:23:38You're going to get out of here victorious.

01:23:39Yole!

01:23:41I present it, I present it.

01:23:42And with three fillings, different flavors, tropical and exotic.

01:23:52I heard that.

01:23:53Polito.

01:23:54Michel, welcome.

01:23:55How are you?

01:23:56Fine.

01:23:57Tell me.

01:23:58Well, there exploring.

01:23:59Me and my need to raise the challenges or try to shine in the challenges.

01:24:00I had never made arepas in my life.

01:24:01Okay.

01:24:02But they look very pretty, let me tell you.

01:24:03Just look how beautiful this looks.

01:24:04Look how pretty.

01:24:05Bravo, how pretty.

01:24:06Hey, how pretty the arepas of the town.

01:24:07I see that you are doing it right.

01:24:08Yes.

01:24:09I'm going to do it.

01:24:10I'm going to do it.

01:24:11I'm going to do it.

01:24:12I'm going to do it.

01:24:13I'm going to do it.

01:24:14I'm going to do it.

01:24:15I'm going to do it.

01:24:16I'm going to do it.

01:24:17I'm going to do it.

01:24:19Let's see how beautiful.

01:24:22Let's see how pretty it looks.

01:24:26Hey, how pretty arepa of the town.

01:24:28Seem that you are doing it smooth, you mean pretty.

01:24:32This one it's normal, the arepa, it doesn't have anything more salt and this one it's

01:24:33filled with cheese.

01:24:34Okay.

01:24:35And this one you are going to fill it with something?

01:24:36I'm going to fill it, here I have one.

01:24:37Let's see.

01:24:38Ahh.

01:24:39Just look at this one.

01:24:41Ayy, it's going to be stuffed.

01:24:43And I will put it.

01:24:44I will put it.

01:24:45Here what are you doing?

01:24:46The there am doing lemon masse for onions.

01:24:47It's always good to have her, because I want to make a Queen Pepeada,

01:24:52but put something different, like aguas.

01:24:54Bravo, Polo!

01:24:56Polo has surprised me.

01:24:58I didn't imagine he could make Queen Pepeada arepas.

01:25:02I wanted to give a Venezuelan, a Colombian, and a Mexican.

01:25:05My idea is to pay tribute to Venezuela, because they think they own the arepas,

01:25:10another to Colombia, because they think they own the arepas,

01:25:13and another to Mexico, because I am Mexican and the chef is Mexican.

01:25:16And Mexican, what do you think? Like a picadillo, something like that?

01:25:19No, I was thinking of a chicken with mole.

01:25:21Oh, that's why you have the chicken there?

01:25:22That's why I have the chicken.

01:25:23And for the pepeada too?

01:25:24For the pepeada.

01:25:25To take advantage of it.

01:25:26He's a kid, huh?

01:25:27Another Mexican.

01:25:28They look beautiful, Chama.

01:25:30Yeah.

01:25:31Cool, Polo really surprises me with his things.

01:25:33Or I didn't know, but yes, to make mushrooms.

01:25:37Mushrooms in mole?

01:25:38Yeah.

01:25:39Mushrooms in mole?

01:25:40I don't know, I was thinking about it.

01:25:42Go on.

01:25:43Chef Toño tells me that he likes my idea of making mushrooms with mole,

01:25:47and if he wants to carry it out.

01:25:49Now, remember that the arepa also dries.

01:25:52Yes, ok.

01:25:53Trucha.

01:25:54Thank you, thank you.

01:25:55Very good, my boy.

01:25:56If I don't risk it, I won't win, I don't want to be in third, fourth, fifth place.

01:26:00It's useless, here it's not about being the worst or the best, it's the best or the best.

01:26:05How are we doing here, my Rosy?

01:26:07Let's go, let's go.

01:26:09I don't know anything.

01:26:10Let's go, let's go.

01:26:11I'm lost.

01:26:12No.

01:26:13Yes, what do you mean?

01:26:14What are you going to do?

01:26:15Tell me.

01:26:16I've never made an omelette, or an arepa, or a gordita, or anything.

01:26:19I mean, my mind is so confused that I really want this torture to end.

01:26:25And you're using the flour from...

01:26:27The flour.

01:26:28The flour.

01:26:29The flour.

01:26:30The flour.

01:26:31Yes.

01:26:32I think Chef Tita knows I don't know how to make an arepa, and I think she also knows

01:26:38that I don't want her here, because I feel sorry for her.

01:26:41You have your meat here with potatoes.

01:26:43I don't know if you want to add some tomato juice, add salt to that meat, so that your

01:26:48arepa stays juicier inside.

01:26:49Okay.

01:26:50Okay.

01:26:51You have the supermarket open, and you still have time.

01:26:52Okay.

01:26:53Okay.

01:26:54She gives me tips on chopping, which really doesn't matter much.

01:26:55I think you're doing very well, you don't have to worry about anything.

01:26:56I'm going to use the flour.

01:26:57I'm going to use the flour.

01:26:58I'm going to use the flour.

01:26:59I'm going to use the flour.

01:27:00Uh huh.

01:27:01Oh.

01:27:02Uh huh.

01:27:03Uh huh.

01:27:04Is it okay?

01:27:05Okay.

01:27:06Okay.

01:27:07Thank you.

01:27:09Thank you.

01:27:11Chef Toño and Chef Belen help more than the people they visit, but Chef Tita has no

01:27:17need to help me at all.

01:27:20♪♪

01:27:29My dear Patty.

01:27:31Hello, Chef.

01:27:32What a beautiful color.

01:27:33Right?

01:27:34Yes, right?

01:27:35It's beautiful.

01:27:36Chef Belen visits me.

01:27:37I love it.

01:27:38I'm calm.

01:27:39What did you add? Onion?

01:27:41No, here I have...

01:27:42Oh, no, cabbage.

01:27:43Purple cabbage.

01:27:44Oh, my God.

01:27:45I like it.

01:27:46It's beautiful, right?

01:27:47Here I have my three fillings.

01:27:49And she tells me that everything is going very well.

01:27:51Well, Patty, I say goodbye.

01:27:52Yes.

01:27:53Amen.

01:27:54Thank you, Chef.

01:27:55Color.

01:27:56There are no preferences here, but good luck, Patty.

01:27:57Thank you.

01:27:58Thank you.

01:27:59I would have fried it.

01:28:00It would have been better.

01:28:01Hey, I loved the color.

01:28:02Me too.

01:28:03Oh, I loved Patty's idea.

01:28:04Everything flows.

01:28:05She tells me, you're on the other side.

01:28:06Now I hope so.

01:28:07That also in flavor and in everything I can be on this other side and gain this immunity.

01:28:14I see Rosie very disappointed.

01:28:15Rosie, what's wrong?

01:28:16Tell him you can.

01:28:17I take out the dough, I start separating, making balls, crushing.

01:28:18I feel that it is not as good as it should be.

01:28:19Come on, my friend.

01:28:20Let's see, my chef.

01:28:21Welcome.

01:28:22Welcome to the jungle.

01:28:23Welcome to the jungle.

01:28:24How delicious this looks.

01:28:25Well, Chef Toño always falls from the sky and starts to shake.

01:28:26And I'm going to do it.

01:28:27I'm going to do it.

01:28:28I'm going to do it.

01:28:29I'm going to do it.

01:28:30I'm going to do it.

01:28:31I'm going to do it.

01:28:32I'm going to do it.

01:28:33I'm going to do it.

01:28:34I'm going to do it.

01:28:35I'm going to do it.

01:28:36I'm going to do it.

01:28:37Three types of Arepas.

01:28:41I'm doing a Reina Pepeada to make itere and I feel Gabriel very trusted.

01:28:56Arepa lovers.

01:29:02Gabriel is very confident.

01:29:04Arepa lobes!

01:29:08I made a stew of meat here,

01:29:10and apart I'm doing another meat back and forth.

01:29:12I'm going to try to see which one I like the most.

01:29:14I have different cheeses here.

01:29:16Arepa with chicken, another with meat,

01:29:18one with a type of cheese, another with another type of cheese.

01:29:20In the masses there is cheese.

01:29:22What seems to me an incredible thing

01:29:24is the chop,

01:29:26that is, ground meat,

01:29:28fried with vegetables, you fill it like this,

01:29:30it's going to have a bite, do you understand me?

01:29:32I'm coming, I'm coming, chef.

01:29:34Thank you. You're welcome.

01:29:36And yes, the truth is that it is very tasty,

01:29:38but well, you get into the top chef story,

01:29:40VIP, pam, pam, pam.

01:29:46I'm going to the oven

01:29:48so that that arepa

01:29:50ends up cooking super well in the oven.

01:29:52Gabriel!

01:29:54Boss!

01:29:56Venezuelan arepa, Venezuelan?

01:29:58Divine, yes.

01:30:00Here I am trying to ...

01:30:02I'm going to see if I have a Colombian for an arepa with guayama.

01:30:04Because of course, you're going to try Colombian arepa.

01:30:06Your wife is Colombian.

01:30:08In my house Colombian arepa is eaten.

01:30:16Oh, I see, why?

01:30:18I see, I don't know how not, but I'm doing it.

01:30:20It's that he's crushing it like that.

01:30:22Do I have to hydrate it?

01:30:24No, but you have to form it with your fingers.

01:30:26I wish I could be at home with my children,

01:30:28hugged by my husband,

01:30:30cradled.

01:30:32And I'm here.

01:30:34I already have the arepas in the oven

01:30:36and I went to make a bed

01:30:38of a type of cream, of cilantro,

01:30:40to put it down.

01:30:42Pati!

01:30:44Hello!

01:30:46How are you?

01:30:48Very well, I already have the arepa in the oven.

01:30:50I don't think there is any obstacle

01:30:52to be able to win this challenge,

01:30:54if possible.

01:30:56Thank goodness, David,

01:30:58he doesn't want immunity.

01:31:00Not at all.

01:31:02Don't you want it?

01:31:04No!

01:31:06I don't want immunity.

01:31:08I don't want immunity.

01:31:10Don't you want it?

01:31:12No!

01:31:14And the advantage?

01:31:16The advantage, less.

01:31:18What are you doing here?

01:31:20Playing.

01:31:22I don't know what's wrong with David,

01:31:24I don't see him very much.

01:31:26And that secret advantage,

01:31:28above all.

01:31:30And take advantage of the five minutes

01:31:32they have left, guys.

01:31:34I have very little time left,

01:31:36but I feel very happy.

01:31:38I'm super proud of them.

01:31:40And the third one, where I wanted to make

01:31:42the mushrooms with mole,

01:31:44I really can't do it anymore.

01:31:46Rosy, what arepas are you preparing?

01:31:48What?

01:31:50What arepas?

01:31:52They are not arepas.

01:31:54They are what?

01:31:56I don't know.

01:31:58Carmen almost never talks to me,

01:32:00but now that she sees me,

01:32:02she decides to talk to me.

01:32:04That makes me super interesting.

01:32:06Rosy, are you demotivated?

01:32:10Well, if you want to say that, yes.

01:32:12Rosy is like frustrated.

01:32:14Maybe she has never prepared

01:32:16an arepa in her life.

01:32:18I've never eaten that.

01:32:20But you saw them here and you could try them.

01:32:22I didn't like them, really.

01:32:24I'm going to kill you, but I didn't like them.

01:32:26No, not me.

01:32:28The truth is that I don't take anything personal, Rosy.

01:32:30I don't even know what choclo is.

01:32:32If I told you that I don't like tacos at all

01:32:34and that I have no idea what they are,

01:32:36would you feel bad?

01:32:38No, that's why.

01:32:40Me neither.

01:32:42She jinxed her.

01:32:44She jinxed her, Rosy.

01:32:46I don't know if someone can cook

01:32:48something they don't like.

01:32:50Maybe yes.

01:32:52I imagine there are many very professional chefs

01:32:54who can cook something they don't like.

01:32:56Do you want that immunity, Polo?

01:32:58Of course, immunity, yes.

01:33:00And the secret advantage?

01:33:02Today comes the secret advantage and immunity.

01:33:04Carmen, Carmen, the secret advantage,

01:33:06I want it, Carmen.

01:33:08Ah, you want it.

01:33:10Give it to her, give it to her.

01:33:12Because I have to adjust accounts, Carmen.

01:33:14Ah, yes? Do you want to adjust accounts?

01:33:16I have to adjust accounts, Carmen.

01:33:18But with whom?

01:33:20With people, Carmen.

01:33:22Like this, whenever you want, baby.

01:33:24I'll wait for you here.

01:33:26You have to show off with the arepas.

01:33:28I know.

01:33:30I'll wait for you here, baby.

01:33:32Whenever you want.

01:33:34We'll adjust all the accounts you want.

01:33:36Three minutes.

01:33:46When I realize there are three minutes left

01:33:48and I don't have the fillings.

01:33:52Ah, but Rosy is very serious.

01:33:54Well, yes.

01:34:00It's time

01:34:02for you to start plating.

01:34:04So I grab

01:34:06and I start to grate

01:34:08cheese and

01:34:10avocado.

01:34:12Two minutes.

01:34:14But we were in three minutes

01:34:16two seconds ago.

01:34:18About a minute ago.

01:34:26I put the black filling in two seconds

01:34:28and I was terrified.

01:34:30My brother always comes up with something,

01:34:32but if it comes out good,

01:34:34it comes out good.

01:34:36I try it, I say,

01:34:38let's put a couple more things in.

01:34:40Some secrets that I put in.

01:34:44Very good, Pablo!

01:34:46Hey, I don't see anyone putting butter

01:34:48in this bath. What happened?

01:34:50No one has put butter in the arepa.

01:34:52Butter, for God's sake, an arepa without butter is not an arepa.

01:34:58Last minute!

01:35:04I put my raw arepas

01:35:06on the plate

01:35:08and the filling I was going to put on top.

01:35:10The sweet potato was never there.

01:35:12It's harder than a rock.

01:35:14Butter, Pablo!

01:35:16Butter!

01:35:18Ten,

01:35:20nine,

01:35:22eight,

01:35:24seven,

01:35:26six,

01:35:28five,

01:35:30four,

01:35:32three,

01:35:34two, one!

01:35:36Hands up!

01:35:38Hands up if I'm happy

01:35:40with my arepas.

01:35:42I did it.

01:35:44I have the three arepas,

01:35:46I have the three fillings.

01:35:48They won't be perfect, but I did it.

01:35:50As I could,

01:35:52I finished my three arepas.

01:35:54If you have to present, you have to present.

01:35:58It's time

01:36:00to taste the trios of arepas.

01:36:02Delicious!

01:36:04Who do we start with, chefs?

01:36:06I'm asking the heavens, please,

01:36:08to call me first so that

01:36:10I can hurry up.

01:36:12I have three

01:36:14raw arepas with

01:36:16topping, no filling.

01:36:18Well, let's start with David.

01:36:20Bravo!

01:36:22David is first.

01:36:24And David has three arepas,

01:36:26so he has three cat fillings.

01:36:30Today was a bomb.

01:36:34David, name those arepas.

01:36:36Yes, these arepas

01:36:38are called arepas shabaraba,

01:36:40which they send me to La Cava.

01:36:46Well, the truth is

01:36:48that I have to confess

01:36:50that I didn't complete

01:36:52the challenge because there are two

01:36:54repeated arepas.

01:36:56Toño looks at me with that face

01:36:58like, you know,

01:37:00we all have that face.

01:37:02You too, me too.

01:37:04We have that face of,

01:37:06well, I screwed up.

01:37:08Let's say I screwed up.

01:37:10So, the truth is that

01:37:12I got out of focus.

01:37:14Even the best chef burns his mouth,

01:37:16and this time it happened to David.

01:37:18But something must be happening

01:37:20to David, because he's not like that.

01:37:28I think

01:37:30the black filling

01:37:32tasted good.

01:37:34I think the arepas

01:37:36were a little dry, they lacked hydration.

01:37:38They are a little sandy.

01:37:40They could have been fried.

01:37:42What did you do to the plate?

01:37:44To the plate, of course.

01:37:46To the coma.

01:37:48But, well.

01:37:50I had to do something stupid one day,

01:37:52and it was today.

01:37:54It was a bit of an announced death.

01:37:56I saw him cooking

01:37:58quite anguished.

01:38:00I've always said, in this competition,

01:38:02as much as you know how to cook,

01:38:04in a challenge you can go

01:38:06because you can touch a food

01:38:08that maybe you've never done.

01:38:10Honestly, I don't know what happened to you today.

01:38:12Mercury retrograde.

01:38:14It's a little dry.

01:38:16The dough is very dry.

01:38:18Let's save time.

01:38:20I'm not going to spoil it, David.

01:38:22I think you're a great cook,

01:38:24you have a great taste,

01:38:26but you need to perfect

01:38:28your arepas.

01:38:30Obviously, they tell me the arepas are dry,

01:38:32the dough lacked hydration.

01:38:34Everything I already knew was happening

01:38:36in my arepas experiment.

01:38:38Son, I don't know where David is today.

01:38:40David didn't come.

01:38:42Everything else was incredible.

01:38:44Black stuff, son, but the arepa

01:38:46is sandy.

01:38:48Thank you.

01:38:50I love you.

01:38:52You won't get this immunity,

01:38:54dear David.

01:38:56I'm sure he's going to get the hang of it

01:38:58and he's going to do it extraordinarily well

01:39:00because that's David.

01:39:02My dear Galeano and his square arepa.

01:39:04Oh no, sorry, Galeano.

01:39:06And there I go with my three arepas

01:39:08happy and content

01:39:10to the slaughterhouse.

01:39:14Rilly would have made them square.

01:39:16I mean,

01:39:18square empanadas aren't enough for him.

01:39:20He decides that arepas can also be square.

01:39:22That looks very dry.

01:39:24That's not an arepa.

01:39:26I don't know where they made this one.

01:39:30Galeano, tell us, what are your arepas called?

01:39:32They're called

01:39:34Villeguitas Betancor

01:39:36from my life and from my heart.

01:39:40Villeguitas Betancor

01:39:42from my life and from my heart.

01:39:44For those of you in La Cava,

01:39:46here I have a tattoo

01:39:48that says,

01:39:50Villeguitas Betancor,

01:39:52who are my godparents,

01:39:54who are Venezuelans.

01:39:56It's the place where I met

01:39:58the arepas when I arrived in Mexico,

01:40:00at their house.

01:40:02My friend Gale had a friend

01:40:04who had a restaurant on the coast

01:40:06who also knew how to make arepas

01:40:08and made arepas on Sundays

01:40:10every time they went out.

01:40:12What are your fillings?

01:40:14Well, my fillings are

01:40:16one is a chicken korma, Hindu,

01:40:18the other is a sweet and sour pork,

01:40:20Chinese,

01:40:22and the third is

01:40:24an Italian caprese.

01:40:26Did you see how the piece fell apart?

01:40:28Look.

01:40:30This looks like a cookie.

01:40:32Do you feel like you did it?

01:40:34Did you have the right humidity?

01:40:36I've never made an arepa in my life.

01:40:38I had no idea.

01:40:40No idea.

01:40:42It's very brave of Galeano

01:40:44to cook Latin American food

01:40:46for a Spaniard.

01:40:48It's not the same.

01:40:50If we had a Spanish tortilla,

01:40:52I'm sure more than one of us

01:40:54would be super scratched.

01:40:56The three fillings are good.

01:40:58For me, the pork is quite dry.

01:41:00The chicken is fine,

01:41:02but I would have cut the chicken

01:41:04and this mozzarella

01:41:06is very good,

01:41:08to be honest.

01:41:10The arepa is made.

01:41:12The fillings are rich and different.

01:41:14There are probably people

01:41:16who have done it better.

01:41:18Yes, but I did it.

01:41:20All I can tell you is that

01:41:22you did the challenge.

01:41:24I really liked the chicken

01:41:26with the Hindu spices.

01:41:28Yes, to improve the arepa,

01:41:30which is a little dry.

01:41:32Thank you, Chefs.

01:41:40Well, Dad,

01:41:42you stayed with the desire

01:41:44because there is no advantage for you.

01:41:46The fact that I got the arepa

01:41:48is a great achievement

01:41:50compared to what happened with the empanada.

01:41:54Patti, please.

01:41:56Bravo!

01:41:58Come on, Patti!

01:42:02I don't want to disappoint

01:42:04the whole beautiful country of Venezuela,

01:42:06all Venezuelans,

01:42:08all my Venezuelan fandom.

01:42:10I have a beautiful fandom,

01:42:12many teams from Venezuela

01:42:14that I know love me,

01:42:16support me and are always with me.

01:42:18It's with all my love for you.

01:42:20Patti, name of your arepas.

01:42:22My arepas are called

01:42:24Mejichamo,

01:42:26a fusion of Mexico

01:42:28with the Chamos of Venezuela,

01:42:30the Chamos of Venezuela.

01:42:34I made the dough,

01:42:36I took the anextamalized dough,

01:42:38which is the one I know the most,

01:42:40and I painted it with a glue.

01:42:42I made a glue water

01:42:44and it was with which I kneaded the dough.

01:42:46But they are different.

01:42:48Yes, she made them sweet.

01:42:50She is making it different.

01:42:52So that's a plus.

01:42:54She makes them purple.

01:42:56My head flies.

01:42:58I made one of chicken

01:43:00with guajillo chili,

01:43:02it has a wide chili,

01:43:04tree chili.

01:43:06I made another chicken filling

01:43:08with an avocado cream.

01:43:10And the other filling is

01:43:12of Serrano ham with yellow corn

01:43:14and Manchego cheese.

01:43:16The filling looks very good.

01:43:18The Queen Pepeada looks great.

01:43:20The flavors are very good.

01:43:22You have different textures,

01:43:24different colors.

01:43:26You put corn,

01:43:28Serrano ham, chicken, chili.

01:43:30As they say in Chile,

01:43:32mole and ajonjolí.

01:43:34Very good, thank you.

01:43:36Patti is a law.

01:43:38Whenever Patti improvises,

01:43:40she makes very good things.

01:43:42I think it's very cool

01:43:44that she has that skill,

01:43:46that agility in the kitchen

01:43:48and so many good ideas.

01:43:50Delicious, very rich,

01:43:52very sweet.

01:43:54I'm happy, happy, happy

01:43:56of everything that the chefs

01:43:58are telling me right now.

01:44:00I didn't think I would like

01:44:02the sweet corn one, but I loved it.

01:44:04This cream at the bottom,

01:44:06I also said, no, what are you doing?

01:44:08You silenced my mouth

01:44:10so divinely.

01:44:12Great job, Patti. I can go back.

01:44:14Thank you, thank you.

01:44:16Yes!

01:44:38You guys are so predictable.

01:44:46I know it's his first time

01:44:48and he does incredible things.

01:44:50Polo's arepas look beautiful.

01:44:52They're completely round,

01:44:54they don't look broken,

01:44:56the dough looks well hydrated.

01:44:58My dear Polo, what are your arepas called

01:45:00and what are they filled with?

01:45:02Okay, I put international arepa

01:45:04just so I don't get into

01:45:06political problems.

01:45:08Incredibly well

01:45:10lowered that value,

01:45:12we're not going to get into problems,

01:45:14but if you tell me it's arepa,

01:45:16we have to fight each other.

01:45:24One is like

01:45:26Honora,

01:45:28the Venezuelan arepa of Reina Pepeada,

01:45:30which is my favorite of the Venezuelan arepas.

01:45:32Chicken with avocado, etc.

01:45:34Another is more like Mexicanona,

01:45:36chicken from Zebrado too,

01:45:38but I made a sauce,

01:45:40I put chilies, I don't know the names of the chilies,

01:45:42but the small green one.

01:45:44And the third one is filled with

01:45:46mushrooms,

01:45:48nothing else.

01:45:50The truth is that in this challenge

01:45:52I've been much more focused on making the arepa

01:45:54come out well, because it's something I've never done

01:45:56and I don't want to disrespect

01:45:58the Colombians, the Venezuelans,

01:46:00or whoever wants to put the arepa on their plate.

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