The Great Food Truck Race (2010–…): Season 1, Episode 2 - Chile Santa Fe - full transcript

LAST TIME ON
"THE GREAT FOOD TRUCK RACE,"

SEVEN TEAMS OF CHEFS
AND THEIR TRUCKS

MET IN LOS ANGELES

MET IN LOS ANGELES

FOR THIS FIRST‐EVER CLASH
OF THE FOOD TRUCKS,

THE ULTIMATE CULINARY ROAD TRIP
WITH 4,000 MILES TO GO

AND 50 GRAND ON THE LINE.

GO, BURGERS!

BUT BEFORE THEY EVEN
ROLLED OUT‐‐A TWIST...

OH, MY GOSH, MY HEART.
WE'RE NOT ACTUALLY STARTING
HERE IN LOS ANGELES.

THEIR FIRST TRUCK STOP.
WE'RE GOING TO SAN DIEGO.



LET'S GO! LET'S GO!

NOM NOM!

COME ON!
I GOTTA GET TO SAN DIEGO!

CUT OFF
FROM THEIR USUAL SUPPLIERS...

WE SERIOUSLY LUCKED OUT
WITH THIS PLACE, MAN.

CUSTOMERS...
COME ON.
I GOT SOME GOOD FOOD.

AND CONNECTIONS...
WE WOULD LOVE
TO PARTNER WITH YOU GUYS.

- THE TEAMS STRUGGLED TO PREP...
- GET IT GOING, BABY.

- COOK...
- READY FOR THE GRILLED PORK.

AND SELL. WHOO!

GUYS, COME ON.
SANDWICHES.

AND SOME CERTAINLY STRUGGLED
MORE THAN OTHERS.

WHERE ARE WE GOING?
THE CHICKEN
IS NOT FRYING.

SO
BUMMED RIGHT NOW.



AT THE END OF A BRUTAL,
SLEEPLESS WEEKEND...

OKAY, WE'RE OPEN FOR BUSINESS.

THE VIETNAMESE NOM NOM TRUCK...

CARNE ASADA, 58.

SOLD THE MOST
AND CRUISED TO VICTORY... WHOO!

LEAVING TWO TRUCKS‐‐

GRILL 'EM ALL
AND THE NANA QUEEN'S‐‐

UP FOR ELIMINATION.

SAFE FOR NOW,
GRILL 'EM ALL.

OH, THAT'S NEVER
GONNA HAPPEN AGAIN.

AND SADLY, THE NANA QUEEN'S
BECAME THE FIRST TRUCK

TO HEAD HOME.

NOW THE RACE COMES HERE
TO SANTA FE, NEW MEXICO.

SIX TRUCKS REMAIN,

BUT NOT FOR LONG.

WHO IS HEADED HOME NEXT?

I'M TYLER FLORENCE, AND THIS IS
"THE GREAT FOOD TRUCK RACE."

LET'S GET ROLLIN'.

FOOD TRUCK ROAD TRIP!

FOOD TRUCK ROAD TRIP!

I KNOW WE TALKED
ABOUT THIS IN SAN DIEGO

AND GETTING SOME KIND OF
A STEW OR A SOUP GOING,

'CAUSE IT'S SO COLD.

MAYBE WE COULD
JUST MAKE A BIG POT OF CHILI,

AND SELL THE CHILI INSTEAD OF‐‐
CHILI ON A BURGER.
OH.

YOU COULD DO BOTH, THOUGH.
YEAH. OH, YEAH.

OUT HERE
THEY LIKE THE SPICY FOOD.

THAT'S TRUE.
SO I THINK SHRIMP GUMBO,
THE BISQUE,

SHRIMP PO'BOYS,
HUSH PUPPIES AND CHEESECAKE.

THAT SOUNDS
LIKE A GREAT PLAN.

SO, CHRISTIAN,
WHAT'S OUR PLAN

SINCE WE'RE USED
TO SUNNY ORANGE COUNTY?

I THINK WE WON'T BE
PUSHING THE ICE CREAM

QUITE AS MUCH
AS WE NORMALLY DO.

DO WE WANT TO CHANGE
OUR MENU

TO ACCOMMODATE
WHAT THEY TYPICALLY EAT,

OR DO WE WANT
TO KEEP OUR MENU THE SAME

AND KIND OF BRING AUSTIN
TO THEM?

I MEAN, I'D ASSUME

IF IT'S SOMETHING
THAT THEY EAT EVERY SINGLE DAY,

IT'S PROBABLY A GOOD IDEA FOR US
TO KEEP OUR MENU THE SAME.

THIS TIME, WE WANT TO USE
OUR TIME A LITTLE BIT BETTER,

SO WE'RE GONNA TOUCH BASE
WITH SOME RESTAURATEURS,

SEE WHERE THEY SOURCE
THEIR INGREDIENTS

OR IF THEY CAN GET SOMETHING
FOR US.

WE'RE LOOKING FOR ESCARGOT,
FROG LEGS,

SWEETBREADS.

IF THERE'S ANY POSSIBILITY TO
GET JUST A SMALL MENTION

OF OUR SCHEDULE,
IT WOULD BE SO AMAZING.

AS WE'RE DRIVING INTO SANTA FE,

I CONNECT
WITH SOME OF THE LOCAL PRESS.

LET ME KNOW IF YOU NEED
ANY PICTURES

OR IF YOU NEED
ANY OTHER INFORMATION.

I AM SO EXCITED. IT SOUNDS LIKE
WE'RE GONNA GET IN THE PAPER.

THANK YOU SO MUCH.
WE'LL KEEP AN EYE OUT FOR IT.

HOLLA.

- YEAH!
- YEAH!

WHOO!
YEAH!

WELCOME TO
SANTA FE, NEW MEXICO...

ONE CITY CLOSER
TO $50,000.

I'M GLAD YOU'RE EXCITED,

BUT REMEMBER,
A FEW DAYS FROM NOW,

ONE TRUCK WILL BE DOING
THE LONG LONELY DRIVE HOME.

GUYS, SAN DIEGO
WAS A BIG CITY,

AND IT WAS 85 DEGREES
EVERY DAY.

SANTA FE IS GONNA BE DIFFERENT,
VERY DIFFERENT.

IF YOU WANT TO STICK AROUND,
YOU'RE GONNA HAVE TO ADAPT,

CHANGE YOUR STRATEGIES AND MAYBE
EVEN CHANGE YOUR MENUS.

WE MAY JUST SERVE CREPES
FOR THE WEEKEND.

I JUST FEEL SO CONFIDENT
IN US

WITH OUR CAJUN CULTURE
OF OUR GUMBO, OUR BISQUE.

THIS IS REALLY GONNA BE
SOME GREAT CAJUN FOOD WEATHER.

SO, GUYS,
JUST LIKE BEFORE,

YOU ALL START
TOTALLY EVEN.

YOUR TRUCKS
AND YOUR CASH BOXES ARE EMPTY.

I'M GONNA GIVE YOU EACH
SOME MONEY,

AND YOU'RE NOT GONNA
LIKE IT.

THIS TIME, IT'S $300.

OH.

TYLER,
WHAT ARE YOU DOING TO US?

$300 IS NOTHING.

WE ARE NOT USED TO WORKING WITH
THAT LITTLE AMOUNT OF MONEY.

WE'VE NEVER, EVER WORKED WITH
THAT LITTLE AMOUNT OF MONEY.

YOU'RE KILLING ME,
TYLER. OH, YEAH.

YOU WANT TO GIVE ME THEIRS?
GO AHEAD.

MAKE IT WORK.
NOT A PROBLEM.

NOW WITH THAT,
FOOD TRUCKS,

- ARE YOU READY?
- YEAH!

GOOD.
THERE'S ONE MORE THING.

NOT THE TRUCK STOP.
WHAT TRUCK STOP?

REMEMBER THOSE TRUCK STOPS
WE WERE TALKING ABOUT LAST CITY?

- MM‐HMM.
- YEAH.

WELL, THEY'RE A TWIST
I'M GONNA THROW AT YOU

IN EVERY CITY
JUST TO MAKE SURE

THAT YOU NEVER GET A CHANCE
TO RELAX.

USED TO IT.
JUST KEEP YOUR CELL PHONES
ON YOU,

BECAUSE I'M GONNA BE CALLING,
AND LISTEN,

THIS TRUCK STOP
WILL MAKE THE DIFFERENCE

BETWEEN YOU STAYING IN THE RACE
AND GOING HOME.

TYLER THROWS IN ANOTHER TWIST,
AND IT'S GONNA TOTALLY

RATTLE THE GAME UP.
WE DON'T NEED ANY MORE

TWISTS AND TURNS. WE ALREADY
HAD A ROUGH RIDE GETTING HERE.

- ARE YOU READY TO DO THIS?
- YEAH!

LET'S GO!

ALL RIGHT,
WHOO‐HOO!

GO, GO, GO,
GO, GO, GO, GO.

ALL RIGHT, GUYS,
SO I'M GONNA GET ON THE PHONE

WITH A MEAT PURVEYOR,
CALL HIM UP.

GET OUT
OF MY WAY.

SEE IF YOU CAN
MEET US DOWN THERE.

WE'LL SEE YOU
IN A MINUTE.

WHOA!

RAGIN' CAJUNS ARE IN TOWN!

COME ON! LET'S GO!
WE NEED TO GO GET SOME PRODUCTS

SO WE CAN START
SELLING OUR FOOD.

MAN, IT'S COLD OUTSIDE.

OKAY, GO STRAIGHT.

OKAY,
WE'RE NOT GOING ANYWHERE.

HUH?
WE NEED A JUMP.

WE NEED A JUMP.
ALL RIGHT.

COMING UP

ON
"THE GREAT FOOD TRUCK RACE"...

THIS IS GONNA TURN
THE WHOLE RACE UPSIDE DOWN.

THIS IS GONNA TURN
THE WHOLE RACE UPSIDE DOWN.

WHAT'S GOING TO HAPPEN?
UGH.

I DON'T KNOW
HOW TO COOK THIS CRAP.
GOD!

EVERY SINGLE BURGER
ON THE GRILL.

I HIJACKED
A FRIGGIN' TOUR BUS.

OH,.

WE GET THE WORD "GO"
FROM TYLER,

TRY TO START THE TRUCK‐‐

TRY TO START THE TRUCK‐‐

ZIP.

DO YOU
HAVE ANY CABLES?
I DON'T. I USUALLY HAVE
A JUMPER IN THE CAR,

BUT I DON'T HAVE IT
WITH ME.
OH, OKAY.

IS THAT ALL IT IS
IS A DEAD BATTERY?

I LEFT MY RADIO.
LET ME CALL.

OKAY.
SEE IF I CAN GET SOMEBODY
HERE REAL QUICK.

DO WE HAVE AN OFFICER THAT
CAN RUN OVER HERE REAL QUICK

WITH SOME JUMPER CABLES?

IT'S A LITTLE DISHEARTENING
RIGHT NOW,

WHERE WE SHOULD HAVE
TAKEN OFF FROM THE PLAZA

AND HEADED OVER
TO OUR PARKING SPOT.

WE'RE BACK TO SQUARE ONE.

WE READY?
THAT'S OUR STRATEGY, HONEY.

LET'S DO IT, BABY. LET'S DO IT.
LET'S DO IT. I'M READY.
OKAY. ALL RIGHT.

WE GOT A LITTLE SMALL BUDGET,
BUT, HEY, WE CAN DO IT.
WE CAN DO THIS.

WE'RE GOOD.
THIS SHOULD BE CAKE FOR US.

WE'LL SHORTEN OUR MENU
AND JUST ROCK IT OUT.

PROBABLY WON'T BE ABLE TO DO

AS MUCH, LIKE, SHRIMP
OR SEAFOOD OPTIONS AS WE'D LIKE.

SO WE'LL PROBABLY BE STICKING
MORE WITH, LIKE, CHICKEN

AND MAYBE SOME SOUP ENTRéES,

ESPECIALLY WITH THE COLD.

LET'S GO RIGHT
AT THE STOP SIGN.

WE'RE GONNA HEAD STRAIGHT
TO THE MARKET, NO TIME WASTED.

WE'RE GETTING FOOD NOW,
RIGHT, GETTING PRODUCT?

YEAH, WE'RE GOING
TO CONNIE'S.

HOW MANY TYPES OF SANDWICHES
DO YOU WANT TO DO?

'CAUSE WE HAVE LIMITED FUNDS.
UM, VERY MINIMAL,
VERY MINIMAL.

WE GOT 12 OR SO SANDWICHES
WE CAN SELL.

WE JUST WANT TO SELL THEM.

DO THE SAUSAGE AND CAPRESE
AND MAYBE THE PASTRAMI.

WE'LL SEE WHAT THE PASTRAMI
COSTS US AT THE STORE.

IF WE CAN BUY SMARTLY,
WE CAN GET THROUGH THIS.

NEXT, WE'RE GONNA
GO AHEAD TO SUNFLOWER

TO GET ALL OF OUR SUPPLIES.

WE'RE GONNA GET, YOU KNOW,
JUST EVERYTHING, ONE SHOT. YEAH.

WELL, I THINK WE
SHOULD TAKE OFF THE BLUE CHEESE,

DANIELLE, BECAUSE
WE DIDN'T SELL ANYTHING.

WE HAD TO BUY
IN A LARGE QUANTITY

JUST BECAUSE IT'S NOT
A BIG DIFFERENCE IN PRICE.

WE JUST DIDN'T MAKE UP
THE COSTS.
WE DECIDED TO TAKE OUT

ONE OF OUR MENU ITEMS
CALLED THE BABY BLEU,

BECAUSE IN SAN DIEGO, WE HAD
MAYBE ONE PERSON BUY THAT CREPE.

BECAUSE WE'RE ON A LIMITED
BUDGET, IT'S A SMART WAY TO GO.

GIVE ME A CROSS STREET.
I'M ON PERALTA.

OH,
RAGIN' CAJUN'S HERE. SWEET.

WE'LL HANG OUT,
HAVE A LITTLE FOOD TRUCK PARTY.

HERE WE GO.

MEAT DEPARTMENT FIRST. OKAY.
MEAT IT RIGHT BACK HERE.
OKAY, DO THAT.

RYAN,
WE ONLY GOT AN HOUR, MAN.

HERE'S YOUR
CHIPOTLE SAUCES.

TORTILLAS.
THIS IS 30.

HEY, LOOK WHO IT IS.
HEY, WHAT'S UP?

$5.70 FOR
THAT MUCH PEPPER JACK.

WITH THE AMOUNT OF MONEY
WE WERE GIVEN TODAY,

LIKE, ISN'T GONNA
CUT IT FOR US.
NO,
IT'S NOT EVEN CLOSE.

CHICKEN,
SAUSAGE AND SHRIMP.

4 FOR $5?
WHAT?!

$16.35? ABSOLUTELY NOT.

THAT'S NO WAY.
THAT'S INSANE.

THIS TIME WE'RE LOOKING AT
ONLY 300 BUCKS INSTEAD OF 500.

WE GET BONELESS, SKINLESS
CHICKEN BREASTS

JUST BECAUSE IT TAKES AWAY
LESS TIME TO PREP.

I FOUND A DEAL
ON CHIPOTLE PEPPERS.

IS THIS 6 INCHES OR‐‐
THAT'S 6 INCHES.

THAT'S A 6‐INCH‐‐
OH.

LET'S SEE.
THAT'S HUGE.

IF YOU GUYS AREN'T GONNA DO IT,
I'LL TAKE THE TIME TO CUT IT.

I'M TRYING TO GRAB
THE BIGGER TOMATOES

BECAUSE THEY'RE EASIER
TO SLICE.

IT CUTS DOWN ON PREP TIME.

OH. OH!

HEY,
WE'RE DOING GOOD.

SO $171.88.

NICE.
WE STAYED IN BUDGET.
WE DID GOOD, GUYS.

LOOKS LIKE WE GOT EVERYTHING.
LET'S GO!

EVERYBODY'S GONNA BE AROUND
THE SAME SPOT.

WE SHOULD JUST TEAM UP,
LIKE, MAKE MORE OF A SCENE,

AND THEN, YOU KNOW,
MAYBE PEOPLE

WILL JUST TRY
BOTH TRUCKS ANYWAYS.

IT'S GOOD FOOD.
AN ALLIANCE.

I DECIDED IT WOULD BE BEST TO
TEAM UP WITH AUSTIN DAILY PRESS.

I MEAN, IF WE'RE TOGETHER, I
THINK WE'LL START SELLING MORE.

IT'LL BE MUCH MORE
OF A SPECTACLE.

IT'S THE MOST EPIC
ALLIANCE OF ALL TIMES.

HAVING TWO CARTS TOGETHER
DRAWS MORE PEOPLE, SIMPLY PUT.

HEY, ALL RIGHT,
I'LL SEE YOU GUYS.

WHAT ABOUT THE NOM NOM TRUCK?
IS IT COMING?

IT'S TOO COLD
FOR VIETNAMESE SANDWICHES.

SO YOU GUYS ARE GONNA
OPEN TONIGHT, THOUGH?

YEAH.

I DON'T KNOW
IF IT'S KARMA CAME BACK

AND SMACKED US IN THE BACK
OF THE HEAD, TRYING TO BE

AND SMACKED US IN THE BACK
OF THE HEAD, TRYING TO BE

TOO SMART FOR OURSELVES,
BUT IT LOOKS LIKE

WE'RE NOT GONNA GET
ANY COOKING DONE TODAY.

HEY, HEY,
LOOK WHAT'S HERE.
THEY GOT AN OLD BATTERY,
AND IT DIED ON THEM.

GIVE IT A SHOT,
AND HOPEFULLY IT WORKS.

GIVE IT A SHOT,
AND HOPEFULLY IT WORKS.

DO IT.

OH, PERFECT,
THE SPOT'S ALREADY OPEN.

ON THE LONG DRIVE BETWEEN
SAN DIEGO AND SANTA FE,

I GOT IN TOUCH WITH A LOT
OF THE LOCAL BUSINESSES.

NICE TO MEET YOU. I THINK
WE SPOKE ON THE PHONE.

THIS WEEKEND, WE'RE SET TO GO

TO ECCO GELATERIA.

IT IS A GREAT LOCATION
TO PAIR WITH.

I'M SORRY, CHILIES. OH, GOD.

THEY HAVE A LOW CANOPY
GOING OVER THE SIDEWALK.

IT'LL OFFER SHELTER
FOR OUR CUSTOMERS.

AND ECCO DOESN'T SELL FOOD,
YOU KNOW?

WE'RE SERVING THEIR CUSTOMERS,

SO IT'S JUST
A WONDERFUL RELATIONSHIP.

- ALL RIGHT, LET'S DO THIS.
- GOOD WORK, GUYS.

THE TRADITIONAL BáHN Mi SANDWICH

ACTUALLY HAS A VERY TINY AMOUNT
OF MEAT ON THERE,

BECAUSE YOU JUST WANT TO GET
THE FLAVOR OF THE MEAT.

BUT IT'S REALLY JUST SHOWCASING
THE GREAT BREAD.

BUT I MAKE MINE A LITTLE BIT
MORE AMERICAN STYLE,

SO I ADD A LITTLE BIT MORE MEAT.

WHOO! SANTA FE, NEW MEXICO,

GET READY TO GET FULL.

I'M REALLY LOVING THE WAY
THIS ALLIANCE IS GOING.

I NEEDED TO GET MY BLENDER
PLUGGED IN SO I COULD MAKE

THAT CHEESE BREAD,
AND THEY HAD ELECTRICITY.

IF CORY NEEDS A TOMATO,
HE'S GOT A TOMATO.

I JUST FEEL CONFIDENT THAT WE'RE
DEFINITELY NOT GOING HOME.

THE GRILL 'EM ALL TRUCK
IS OPEN FOR BUSINESS.

DOROTHY, I'VE GOT
YOUR BEHEMOTH HERE.

Y'ALL HAVE THAT HAM
AND PEPPERONI?

THERE'S YOUR FRIES
AND YOUR BURGER.
THANKS.

ALL OF A SUDDEN, THERE
WAS JUST CONSTANT BUSINESS.

AND I LOOK OUT THE DOOR,

AND THERE'S STILL NO OTHER CARTS
AROUND, AND I'M STOKED.

THERE'S NO WAY THAT
ANYBODY'S DOING THE BUSINESS

THAT WE'RE DOING RIGHT NOW.

I'M FEELING GOOD, MAN.
FEELS LIKE HOME. THIS IS GREAT.

LOOKS LIKE
WE'RE STARTING TO GET

INTO THE PLAZA AREA.

I THINK THIS MIGHT BE A LITTLE
BIT TOO MUCH OF THE OUTSKIRTS,

- BUT LET'S KEEP OUR EYES OPEN FOR PARKING.
- OH, WHAT?

ROLLING UP TO BUM OUT
YOUR PARTY, BOYS.

HEY, DUDE,
FANCY PANTS IS ROLLING IN.

WHAT'S UP, BOYS?
WE DISCOVERED YOU.
WHAT'S UP, BUDDY?

THIS COULD BE A GOOD THING,
COULD BE A BAD THING.

I THINK IT'S A GOOD THING.

PULL ON UP. LET'S DO
A LITTLE SONG AND DANCE.

THE CREPES BONAPARTE TRUCK,

WE CALL THESE GUYS FANCY PANTS
BECAUSE OF WHAT THEY'RE WEARING.

IT'S RIDICULOUS. THEY'RE OUT
THERE ON A TRUCK SELLING FOOD

IN BELLBOY GEAR.

BONJOUR. HOW ARE YOU?

THEY'RE ALL, LIKE,
5 FEET TALL,

AND THEY LOOK KIND OF SILLY,
AND, I MEAN, I'M JUST LAUGHING

EVERY TIME I LOOK AT THEM.
I CAN'T KEEP A STRAIGHT FACE.

WE SHOULD HAVE SLASHED THEIR
TIRES WHEN WE HAD THE CHANCE.

I SHOULD HAVE PUT SUGAR
IN THEIR GAS TANK.

"GOT A HANKERING
FOR LEMONGRASS CHICKEN TACOS?

"THE ONES FEATURED
IN 'SAVEUR' MAGAZINE

AS THE BEST TACOS IN L. A.?"

GETTING INTO THE PAPER
IS A HUGE DEAL FOR US,

BUT IT KIND OF TIPS
ALL THE OTHER TEAMS OFF

THAT WE'RE ROLLING AHEAD
IN THE GAME,

AND THEY'RE GONNA NOW START
TO TRY TO CATCH UP.

IT'S ABOUT,
LIKE, A MINUTE LEFT.

JOEY, ARE YOU READY TO KICK
SOME NOM NOM ASS TODAY?

I'M READY TO KICK
SOME NOM NOM ASS.

THE NOM NOM TRUCK HAS DONE
SOMETHING "BRILLIANT"

AND PUT AN ARTICLE
IN THE LOCAL NEWSPAPER.

SO NOW EVERYONE KNOWS
WHERE THEY'RE GONNA BE.

WE'RE ACTUALLY GOING
TO A PARTY,

I GUESS YOU COULD SAY
WE'RE NOT INVITED TO.
UH, YES, I SUPPOSE
YOU COULD SAY THAT.

AFTER THEY WON THE FIRST ROUND

AND PRETTY MUCH BLEW EVERYONE
OUT OF THE WATER,

IT'S GONNA BE
A GREAT STRATEGIC MOVE

TO GO AND BE BY THE BEST TRUCK
RIGHT NOW.

TURN. THAT'S GOOD.

YOU GUYS,
RAGIN' CAJUN'S

RIGHT DOWN THE STREET.

IT'S UP TO THEM
WHERE THEY WANT TO PARK.

IT'S, LIKE, A FREE COUNTRY,

BUT THERE ISN'T AS MUCH
FOOT TRAFFIC DOWN THERE.

I GOT THE BEST CAJUN FOOD
IN TOWN.

I GOT
CAJUN CORN ON THE COB.

RIGHT THIS WAY,
GENTLEMEN.

SO IT LOOKS LIKE AN EVEN $150
OUGHT TO DO IT.

ALL RIGHT.

LET ME KNOW IF YOU NEED
ANYTHING. I'LL BE AROUND.

NUMBER 109, NUMBER 109!

IT HAS JUST BEEN CRAZY.

FIVE‐TO‐TEN‐PERSON LINE NONSTOP
FOR THE LAST HOUR.

OH, MY GOD. THE LINE IS WRAPPING
AROUND THE BLOCK, GUYS.

IT'S A GREAT FEELING.

WE GOT THE WORD OUT,

AND THAT'S WHY SO MANY PEOPLE
ARE HERE.

IT'S DELICIOUS.
IT'S FANTASTIC.

I GOT
SOME GOOD CAJUN FOOD HERE.

I GOT SOME
GOOD LOUISIANA FOOD HERE.

WHAT DID YOU GET?

WE'RE GOING THROUGH
A DISASTER HERE.

THIS IS‐‐THIS IS JUST NOT
WHAT I PICTURED.

GIVE ME A TRY.
IT'LL WARM YOU UP.

WE DIDN'T PLAN
OUR STRATEGY RIGHT.

STEPHEN,
COME HERE, PLEASE.

I JUST WANT YOU TO RIP OFF
THE WHITE COPY AND STAB IT.
AND STICK IT, ALL RIGHT.

AND GIVE ME
THE REST OF IT.
I KNOW. WHY DIDN'T YOU
SAY THAT BEFORE?

THAT'S ALL‐‐THAT'S WHAT
I SAID EVERY TIME.

STEPHEN HAS THESE UPS AND DOWNS.

AS SOON AS SOMETHING
REALLY DOESN'T GO AS SMOOTH,

HE FREAKS OUT.
GOD!

WHAT'S HE DOING IN THERE?

OKAY?
YEAH.

I DIDN'T KNOW. OKAY.
STEPHEN, JUST GET
SOME CUSTOMERS IN HERE.

ALL RIGHT.
THE FOOD'S READY.

WHEN HE STARTS TALKING
AND HE STARTS THROWING STUFF,

I CAN'T OPERATE
LIKE THAT.

GET OUT OF THE WAY.
HONEY, I THINK YOU SHOULD
COME OUT HERE FOR A WHILE

AND LET ME
BE IN THE KITCHEN.
JOEY'S SUPER FRUSTRATED.

WE NEED JOEY TO BE IN A GOOD
MOOD TO BE THE HAPPY COOK.

HE'S GOTTA GET OUT.
JUST STAY THE HELL
OUT OF HIS KITCHEN.

LET'S KEEP THE CHEF HAPPY,
OKAY?

OUR TEAM IS FALLING APART.

NUMBER NINE, HERE'S
YOUR CHICKEN. NUMBER NINE.

GOOD CAJUN FOOD.
YOU WON'T GO WRONG.

COME ON DOWN, GUYS.

EXCUSE US...

SO WHERE'S THE CUSTOMERS
RIGHT NOW?
I KNOW.

WE HAVE DOWN TIME.
YEAH, WE DO.
I DON'T LIKE DOWN TIME.

SAN DIEGO PROVED TO BE
A MUCH BETTER EATING TOWN

THAN SANTA FE.

I WAS HEARING THAT YOU
WERE GIVING AWAY FOOD.

WHAT HAPPENED?

NO, THANK YOU.
NO?

WE'RE GOING IN HERE.
OH!

GET ME A TRY.
GOOD FOOD.

LAFAYETTE, LOUISIANA.
YOU WON'T GO WRONG, GUYS.

GUYS, I KNOW Y'ALL ARE GONNA
BE MAD AT ME ON THIS,

BUT I'M TELLING YOU,
WE SHOULD BE IN THE PLAZA.

I'M TELLING Y'ALL.

HEY, WE NEED TO DO
SOMETHING HERE.

WE AIN'T GOT NO BUSINESS
HERE NOW.

WE NEED TO GO SOMEWHERE'S ELSE.

THE PLAZA'S THE PLACE TO GO.
WE'RE GONNA HAVE TO WAIT

AN HOUR. WE CAN'T LEAVE,
GUYS. I'M JUST SAYING.
THAT'S FINE. THAT'S FINE.
THAT'S FINE.

GOING TO THE PLAZA
IS GONNA PAY OFF FOR US.

WE'RE GONNA TAKE A RIDE AND GIVE
THE BOYS A RUN FOR THEIR MONEY.

I FEEL REALLY GOOD ABOUT THIS,
I REALLY DO.

FOUR TEAMS ON TWO CORNERS.

WE'RE PRETTY MUCH COMPETING
FOR ANY PERSON WALKING BY.

WE'RE HERE, GUYS!
DID Y'ALL MISS US?

I'M THINKING MAYBE WE SHOULDN'T
HAVE LEFT THE NOM NOM AREA.

COME CHECK US OUT, Y'ALL.
RAGIN' CAJUN ON THE PLAZA.

WE MISSED OUR OPPORTUNITY.
OUR WINDOW'S GONE FOR THIS SPOT.

I'M BUMMED.

GUYS, I GOT FOOD HALF PRICE‐‐
RAGIN' CAJUN. PLEASE?

ALL RIGHT.
COME ON, MAN.

AS THE TEAM LEADER,

I'M TRYING TO BE CALM
ABOUT ALL THIS.

BUT YOU KNOW SOMETHING? I'M
REALLY STARTING TO FREAK OUT.

OH, GOD.

THE PLACE IS DYING OUT.

WE ACTUALLY SCREWED OURSELVES.

WE'RE GONNA LOSE.

NOBODY HERE, MAN.
I'M WORKING ON NOTHING.

OPEN!
YOU GUYS HUNGRY?

ALL RIGHT.

ON DAY ONE, I TOLD THE TEAMS
THAT I WOULD BE CALLING,

ON DAY ONE, I TOLD THE TEAMS
THAT I WOULD BE CALLING,

AND NOW THEY'RE ABOUT
TO FIND OUT WHY.

IT'S TIME
FOR THE SANTA FE TRUCK STOP,

AND WHEN THEY FIND OUT WHAT'S
AT STAKE, THEY ARE GONNA FLIP.

ERIC DiSTEFANO,
HOW YOU DOING, MAN?

HEY, CHEF.
HOW ARE YOU?

I'M DOING GREAT.
GOOD TO SEE YOU.
GOOD TO SEE YOU, TOO.

GOD, IT SMELLS FANTASTIC
IN HERE.
THANK YOU.

ALL RIGHT, SO AS THE OWNER
OF THE LEGENDARY COYOTE CAFé,

NOBODY KNOWS MORE ABOUT COOKING
WITH CHILIES THAN YOU DO.

ARE YOU READY TO HAVE
SOME FUN WITH US?
I AM CERTAINLY READY.

ALL RIGHT, LET'S MAKE
SOME PHONE CALLS.

THIS IS GONNA BE GREAT.
SOUND GOOD.

HEY, IT'S TYLER.
HOLY COW, IT'S TYLER.
DUDE, YOU WANT TO TALK TO TYLER?

YEAH.
HI, TYLER,
HOW'S IT GOING?

HI, TYLER!
TYLER?

HI, TYLER.
WHAT'S UP?

YOU REMEMBER THAT WE'VE
GOT THIS TRUCK STOP THING

COMING UP, RIGHT?

ARE YOU READY FOR IT?
UH, LET'S HEAR IT, DUDE.
LET'S HEAR IT.

I DON'T KNOW IF I'M READY,
BUT LET'S HEAR IT.
WELL, HERE IT GOES.

OKAY.
YOU GUYS AREN'T JUST
SALESMEN. YOU'RE CHEFS.

SO NOW IS THE TIME
TO PROVE IT.

THIS IS GONNA TURN
THE WHOLE RACE UPSIDE DOWN.

OH, MY GOD,
WHAT'S GOING TO HAPPEN?
NEW MEXICAN CUISINE
IS REALLY ALL ABOUT

ONE SPECIAL INGREDIENT.

THAT'S CHILIES.

SOMETIMES THEY'RE RED.
SOMETIMES THEY'RE GREEN.

AND THEY'RE SERVED IN JUST
ABOUT EVERY DISH IN TOWN. OKAY.

SO HERE'S THE TRUCK STOP.
STOP WHAT YOU'RE DOING.

HAVE ONE MEMBER OF YOUR TEAM

GO FIND SOME CHILIES.

THEN USE THOSE CHILIES

TO CREATE A WHOLE NEW DISH,
A SPECIAL,

AND ADD THAT TO YOUR MENU.

SOME TIME TODAY, ONE OF
THE BEST CHEFS IN SANTA FE

- IS GONNA COME BY YOUR TRUCK AND TRY YOUR NEW CHILI DISH.
- OH, WOW.

ALL RIGHT.
YOU WON'T KNOW WHEN,

AND YOU WON'T EVEN KNOW
IF IT'S HIM... OR HER.

THAT CHEF WILL TRY
EVERY CHILI DISH

FROM EVERY TRUCK

AND THEN PICK THE BEST ONE. OKAY.

THE TRUCK THAT HAS
THE BEST CHILI DISH

GETS‐‐ARE YOU READY
FOR THIS?‐‐

IMMUNITY IN
THIS WEEK'S ELIMINATION.

YEAH!

OH, MY GOD, IMMUNITY.
IMMUNITY.
OH!

IMMUNITY IF YOU WIN
THIS TRUCK STOP.

THANK YOU SO MUCH, TYLER!

ALL RIGHT, GO GRAB SOME CHILIES,
HAVE FUN. I'LL SEE YOU LATER.

ALL RIGHT, GOOD‐BYE.
THAT'S IT, CHEF. IT'S GAME ON.
ALL RIGHT. YEP.

I HOPE YOU'RE HUNGRY.

WHAT INSANE LUCK.

WE HAD THE HATCH CHILIES

THAT WE BOUGHT TODAY
AT THE STORE.

LIKE, THAT WAS JUST, LIKE,
THE FIRST ONES WE EVEN SAW.

LET'S CALL IT THE, UH, TRUTH‐‐
TRUTH AND CONSEQUENCES.
TRUTH AND CONSEQUENCES.

TRUTH AND CONSEQUENCES.
DONE.
THERE. DONE.

THE TRUTH AND CONSEQUENCES
BURGER,

WE GOT THE HATCH GREEN CHILIES,

BURGER, THE BLACK BEAN
AND CHORIZO CHILI,

A FRIED EGG,
FRIED TORTILLA STRIPS‐‐

THIS BURGER
IS GONNA BE A MONSTER.

OH, MY GOD!
WHAT DO YOU GUYS WANNA MAKE?

THERE'S A REALLY GOOD CHANCE
THAT WE COULD GO HOME

IF WE DON'T MAKE THE BEST DISH.

THAT'S REALLY SCARY.

YES!

I NEED THOSE
LITTLE CHICKEN CUBES.
THE BOUILLON?

YES, BOUILLON CUBES.
WE NEED THREE PACKS OF THAT.
BOUILLON.

I NEED ONION.
DO YOU NEED CHICKEN‐‐NO,
WE DON'T NEED BROTH,

'CAUSE YOU'VE GOT
THE BOUILLON.

I DON'T THINK BELL PEPPER
GOES IN‐‐UNH‐UNH.
NO.

SHOULD WE GET THOSE CRISPY
TORTILLA CHIP‐Y THINGS

FOR THE TOP?
YEAH, LET'S DO THAT.

START MELTING THIS BUTTER,
CUT MY ONIONS AND STUFF,

MY GREEN CHILIES.

I'LL CUT THE CHICKEN
REAL QUICK,

AND WE'RE NOT
PUTTING SAUSAGE IN THIS.

OKAY, JAZZY.
YES, MY DEAR.

STIRRING IT UP.

I CAN MAKE A SMALL BIT
OF SHRIMP MOUSSE,

'CAUSE WE GOT SHRIMP,
WE GOT EGGS, WE GOT CREAM.
UH‐HUH. OKAY. OKAY.

STEAM‐‐STEAM IT.

YOU WANT TO DO ONE
WITH THE LAMB?

YEAH.

CHILIES, CHEF.

WE DECIDED WE'D COMBINE
THE PASILLA AND THE JALAPEÑO.

IT WAS PASILLA CHILI STUFFED
WITH SOME OF THE BRAISED LAMB

AND BELL PEPPERS.

AND WE WANT TO CALL IT
THE SANTA FE SURF AND TURF.

VOILà.

NUMBER 25! NUMBER 25!

OUR LINE
IS STILL TEN PEOPLE LONG.

I DON'T THINK JEN
HAS THE TIME

TO BE ABLE TO HEAD OUT
TO THE MARKET,

STOP WHAT SHE'S DOING AND JUST
LEAVE ME AND DAVID ON THE TRUCK.

SHOULD I DO IT?
NO.

NO?
WE DON'T NEED
THE IMMUNITY,

WE'RE GOING TO HAVE TO TURN DOWN
THE CHALLENGE.

I DON'T KNOW
HOW TO COOK THIS CRAP.

I MEAN, NOT THAT IT'S CRAP.
I JUST‐‐I DON'T KNOW.

I DON'T KNOW HOW TO COOK THIS.

20 FEET FROM US
IS A REALLY COOL GUY

WHO'S BEEN COOKING PEPPERS
IN THIS TOWN FOR 30 YEARS.

SO I'M GONNA GO CHAT
WITH HIM.

COULD YOU DONATE
THOSE CHILIES TO US?
YEAH.

WHAT COULD
WE DO WITH THESE

TO, LIKE, MAKE A GOOD SAUCE
OUT OF THEM?
SAUTé A LITTLE ONIONS,

A LITTLE GARLIC
AND CHILI. OKAY.

SAUTé THEM...

FAST,
GET 'EM OUT OF THERE.

WHY DON'T WE DO
FRIED EGGS, HAM?

GREEN EGGS AND HAM? YEAH.

OH, HO HO!
CALL IT
GREEN EGGS AND HAM.

WE'RE MESSING WITH SOME
FRIED EGGS AND SOME HAM

AND GREEN CHILI SOUR CREAM,
AND IT'S BRILLIANT.

I THINK I'M GONNA WORK
WITH WHAT WE HAVE RIGHT NOW,

BUT I'M GONNA GO GET THE CHILIES
AND START BRAINSTORMING.

I DON'T KNOW
WHERE I'M GONNA FIND 'EM,

BUT I GOTTA GET OUT THERE
AND GET THESE CHILIES.

DO YOU KNOW WHERE I CAN GET
SOME RED OR GREEN CHILIES

AROUND HERE?
PLAZA CAFé?
YEAH.

WHERE ARE THEY?
RIGHT HERE. PLAZA CAFé.
PLAZA STREET.

THANKS, GUYS.

THANK YOU VERY MUCH, SIR.
I APPRECIATE IT.
YOU'RE WELCOME.

YOU GUYS HAVE A GOOD ONE,
ALL RIGHT?

I DON'T WANT TO PUT PEPPERS
IN THERE.

I DON'T WANT
TO PUT SOMETHING

THAT'S GONNA COVER UP
THE FLAVOR OF THESE.

THESE ARE MILD CHILIES,
AND THEY'VE BEEN COOKED.

WE ARE GONNA THROW SOMETHING
TOGETHER WITH THE CHILIES,

EGGS, AND MOZZARELLA,
SOME OF THE AVOCADO.

I'M MAKING KIND OF LIKE
A GUACAMOLE CHIPOTLE SAUCE.

I WANT A BITE
WITH A GOOD BITE.

IT NEEDS SOMETHING.
YEAH.

DID YOU PUT ANY
OF THAT CHIPOTLE IN IT?
NO.

IT'S VERY IMPORTANT FOR US
TO WIN THIS TRUCK STOP,

BECAUSE WE GET IMMUNITY
OUT OF THIS,

AND WE NEED IT.

CHICKEN'S COMING UP.
OH, IT SMELLS SO GOOD.

YUMMY.

HELLO.
HI.

HI, WHAT CAN I GET YOU?
UM, I'LL HAVE THE GREEN CHILI
WITH THE EGGS AND HAM.

ALL RIGHT. YOU GOT IT.
YEAH.

$6.

OH, WOW, THANK YOU. SUPER.
YEAH. YOU'RE VERY WELCOME.

OH, WOW, THANK YOU. SUPER.
YEAH. YOU'RE VERY WELCOME.

I JUST GOT A SANDWICH
FROM THE AUSTIN DAILY PRESS,

AND IT'S VERY GOOD.

IT JUST NEEDS A LITTLE BIT OF
SALT, A LITTLE BIT MORE FLAVOR.

SOMETIMES YOU NEED TO BRING OUT
THE CHILI MORE WHEN YOU‐‐

MAYBE EVEN BATTER IT A LITTLE
BIT AND FRY IT, THEN CHOP IT UP.

- LET ME TRY YOUR SPECIAL.
- ALL RIGHTY.

IT'LL BE $5.40.

2, 3, $4.60 IS YOUR CHANGE.
ALL RIGHT.

OKAY, GREAT, THANK YOU.
MERCI BEAUCOUP.
ENJOY.

IT'S SAID
CHIPOTLE AND AVOCADO,

AND I DON'T SEE EITHER CHIPOTLE
OR AN AVOCADO.

THIS WOULD HAVE BEEN GREAT,
BUT THEY FORGOT IT.

- I'M GONNA GO AHEAD AND TRY THE SPECIAL.
- WHAT'S YOUR NAME, MAN?

ERIC.ERIC?

HOPE YOU BROUGHT YOUR APPETITE,
MAN. THIS THING'S BRUTAL.
OH, MY GOODNESS.

YEAH, THAT'S WHAT YOU CALL
A MAN'S BURGER RIGHT HERE.
OH, MY GOD.

WOW. THEY DIDN'T JUST THROW SOME
GREEN CHILI ON A SANDWICH.

THEY PUT A FRIED EGG,
SOME TORTILLA,

SOME BLACK BEANS,
ALL THE THINGS

THAT ARE INDIGENOUS
TO NEW MEXICO GREEN CHILI.

VERY TASTY.

HELLO,
HOW ARE YOU?

HEY, HOW'S IT GOING?

OH, REALLY?

THE PASILLA PEPPERS
ARE VERY CREATIVE.

I REALLY LIKE THIS DISH A LOT.

THE ONLY THING IS IT MIGHT BE
A LITTLE TOO HOT FOR SOME.

OH, IT SMELLS
SO GOOD! YUMMY.

THANKS A LOT.

I LIKE THE RAGIN' CAJUN
TORTILLA SOUP. IT'S VERY GOOD.

CREATIVE, TOO,
BECAUSE THEY PUT

TORTILLA CHIPS,
A LITTLE AVOCADO.

REMINDS ME OF SOMETHING
I'D GET ON THE STREET.

HI, THERE!

IS THIS THE WHOLE MENU
RIGHT HERE?

YEAH, WE EITHER HAVE
LEMONGRASS CHICKEN

OR LEMONGRASS TOFU
AS A SANDWICH OR AS A TACO.

OKAY. YOU DON'T HAVE ANYTHING
WITH GREEN CHILI.

NO, I'M SO SORRY.
NO.

DO WE HAVE ANY GRILLED PORK
LEFT AT ALL?

OKAY, ALL RIGHT.
THANK YOU.

THANK YOU.
I'M SORRY ABOUT THAT. HI.

THE NOM NOM TRUCK
SEEMS VERY CONFIDENT.

I WOULD HAVE LOVED
TO HAVE TRIED A BáHN Mi,

BUT THEY DIDN'T WANT TO PLAY,
SO I DIDN'T GET TO TRY ANYTHING.

I HOPE THEY DID AS WELL
AS THEY THINK THEY DID.

WHOO‐HOO!
GOOD JOB, EVERYONE.

TEAM US. TEAM US. YAY!
TEAM US.

HOW MANY CREPES
DO WE HAVE LEFT, GUYS?

UH, LOOKING LIKE THREE,
MAYBE FOUR.
FOUR.

FOUR.
LET'S JUST TRY TO CLEAN OUT
OF THIS STUFF.

AND THEN WE'LL BE ALL SET.

ALL RIGHT, THAT'S THE LAST
OF THE SPINACH.
NO INVENTORY.
HECK YEAH!

WE JUST GOTTA, LIKE,
RUN THROUGH THE LAST OF IT.

LIKE, YOU THINK PEOPLE

WILL JUST BUY STRAWBERRIES
AND WHIPPED CREAM?
SHARON?

WE HAVEN'T GOT A TON
OF CREPE BATTER LEFT,

AND WE'RE JUST COMING UP
WITH JUST RANDOM IDEAS

TO GET THROUGH THIS DAY.

WE HAVE FRUIT BOWLS.
PUSHING COFFEE.

WE GOT
A LOT OF STRAWBERRIES.

WE'RE NOT GONNA MAKE
A STRAWBERRY OMELET, ARE WE?

WE JUST WANT TO MAKE SURE
THAT WE PUT

EVERY SINGLE OUNCE OF FOOD
THAT WE HAVE LEFT‐‐

WE MAKE IT COUNT, AND WE'RE
MAKING MONEY OFF OF IT.

HOW DO YOU SPELL "OMELET"?
O‐M‐L‐E‐T.

IT'S NOT T‐T‐E?

I DON'T THINK
THERE'S THAT "E."

I THINK THAT‐‐WAIT,
IS THAT‐‐
"OM‐EL‐LET."

WE COULD DO A SCRAMBLE.
LET'S DO A SCRAMBLE INSTEAD.

'CAUSE AN OMELET'S
A LITTLE BIT, LIKE‐‐

IT'S A LITTLE ROUGH TO DO
SOMETIMES.

YEAH.
AND ROUGH TO SPELL.

WHEN I'M MAKING GOOD DECISIONS
HERE,

AND MY TEAM
IS STARTING TO CRUMBLE HERE...

WE'RE GETTING A LITTLE BUSINESS
HERE‐‐LITTLE, LITTLE, LITTLE.

BUT WE'LL TAKE IT.
WE'LL TAKE WHATEVER WE CAN GET.

I AM GONNA GO AND DO
WHAT MY TEAM WANTS ME TO DO.

I GOT A TORTILLA SOUP‐‐
OUT OF THIS WORLD.

ARE YOU SERIOUS?
YES, COME ON.

I AM GONNA MAKE
A COMEBACK HERE.

I AM GONNA GO OUT THERE,
AND I'M GONNA WORK THE CROWD.

I FEEL LIKE I'M THE MAYOR
OF THE CITY.

I FEEL LIKE I'M THE MAYOR
OF SANTA FE.

GIVE 'EM THE BEST FOOD POSSIBLE.
YOU WILL NOT GO WRONG.

SANTA FE, I LOVE YOU!

THIS IS THE STEPHEN THAT
WE ABSOLUTELY NEED RIGHT NOW.

PEOPLE MUST THINK
HE IS JUST A COMPLETE NUT,

BUT, YOU KNOW,
THAT'S PART OF HIS CHARM.

THAT'S PART
OF HIS CRAZY CAJUN‐NESS.

SO I'M ALL FOR IT.
IT'S GOOD.

I LOVE IT.
IT'S THE BEST I'VE EVER HAD.

I'LL GIVE YOU A LITTLE HUG.
GIVE ME A LITTLE HUG.

COME ON, GROUP HUG.
AH!

ALL RIGHT!

NO CHEESE?
WHAT DO YOU WANT?

REGULAR? OKAY. YOU GOT IT.

$18 COMING.

YOU GUYS, WALKING IN, I GOT
A PHILLY, A WASTE, AND...

WE FEEL GREAT ABOUT THE DAY.

BUT WE KNOW
THAT WE CAN DO BETTER.
I GOT A PHILLY WALKING IN.

WE CAME INTO THIS CONTEST
TO WIN IT,

NOT JUST TO, LIKE, BE SAFE.

WE JUST GOTTA GET IT DONE.

HEY, DUDES, I'M GONNA
TAKE THESE STICKERS DOWN

AND, YOU KNOW, GIVE THEM
THE $5 BURGER, FREE FRY THING.

I'M TRYING TO HAND OUT THESE
STICKERS TO PEOPLE,

TRYING TO GET THEM TO THE TRUCK,

BUT THERE'S NOT THAT MANY PEOPLE
OUT THERE.

AND THEN I SEE THIS TOUR BUS.
I DO A GOURMET BURGER TRUCK.

WE'RE ACTUALLY PARKED
RIGHT DOWN THE STREET,

AND WE TOOK OUR BURGER PRICES
DOWN FROM, LIKE, $10 TO $5 NOW.

WE'RE TAKING THE BUS
TO THE TRUCK.

GET EVERY SINGLE BURGER
ON THE GRILL.

I SERIOUSLY HIJACKED
A FRIGGIN' TOUR BUS.

ALL RIGHT, GUYS, WE ARE
OFFICIALLY ON THE WAY

TO GET AWESOME BURGERS.

I'VE HIJACKED YOUR TRUCK.
JUST DEAL WITH IT.

YOU GUYS ARE HUNGRY. YOU WANT
BURGERS, AND I GOT BURGERS.

LOOK AT THE WIZARDS, MAN.

THEY'RE TELLING YOU
THAT YOU WANT BURGERS.

ALL RIGHT, GUYS, LET'S DO THIS.
COME ON! GET ON OUT.

OKAY, ONE, TWO, THREE, FOUR.

AND I SEE‐‐THEY'RE ALREADY ON.
THEY'RE ON. THEY'RE ON.

DO YOU HAVE
ENOUGH ONIONS IN THERE?

I HAVE SIX MORE BURGERS.
THE ONES WITH THE CHILI
AND STUFF ON THEM?

THANK YOU, SIR.

RIGHT THERE, I GOT A BILLY
AND A BILLY.

AT FIRST, I WAS LIKE,
I DON'T KNOW.

IT SEEMED LIKE A LOT,
BUT IT'S REALLY GOOD.

WE GOT
THREE BURGERS LEFT, GUYS,

THEN WE ARE SOLD OUT OF BURGERS.

I COULDN'T ASK
FOR ANYTHING BETTER TO HAPPEN

FOR THE ENTIRE CONTEST.

I MEAN, I HIJACKED A BUS.
THAT'S RIDICULOUS.

Y'ALL GUYS WANT TO TRY
A SANDWICH, AS WELL?

PLEASE COME OVER.

I WAS JUST BLOWN AWAY
THAT HE PULLED THAT OFF,

BUT THEN I GOT
A LITTLE FRUSTRATED

THAT HE DIDN'T SEND ANYTHING
OUR WAY.

WE'RE ALLIES HERE.
THESE GUYS ARE AWESOME.

WE DON'T LIKE ANY
OF THE OTHER CARTS, THOUGH.
BUT IF YOU'RE ALLIES,

WHY ARE YOU TRYING
TO GET US TO GO OVER THERE?
WELL, HE'S GONNA
RUN OUT OF FOOD

BY THE TIME YOU
GET TO THE LINE ANYWAYS.

OUR ALLIANCE
WITH GRILL 'EM ALL IS OFF.

HOW YOU GUYS DOING?

MAYBE I SHOULD BE THINKING
ABOUT MY TEAM

INSTEAD OF OTHER PEOPLE'S.

MY MIND IS SO JUST SHOT
AND BLANK RIGHT NOW.

OH, MY GOD, IT'S FABULOUS.

WE HAD A GOOD LAST RUN.

WE'RE THE CAJUN COMEBACK KIDS.

ONE BOWL OF SOUP LEFT, GUYS.
CAN YOU BELIEVE THAT?

IN SANTA FE.
THIS IS GREAT!

SOMEBODY'S GONNA GET KNOCKED
OUT. IT'S NOT GONNA BE US.

CLOSE IT UP.
LET'S CLOSE IT UP.

GO, BURGERS!

IN SAN DIEGO,
I TOLD TYLER

NEVER AGAIN WILL WE SEE
THAT BOTTOM TIER.

AND I DEFINITELY KNOW

WE'RE NOT GONNA BE
IN THE BOTTOM THIS TIME.

I'M CLOSING UP OUTSIDE, GUYS.

SEE YOU LATER.

SEE YOU LATER.

PLEASE EAT A SANDWICH
WITH US.

THIS IS REALLY GOOD.

SANTA FE IS DONE.

I HOPE WE'RE NOT.

GUYS, IT'S TIME
FOR THE SECOND

"GREAT FOOD TRUCK RACE"
ELIMINATION.

WE'RE SWEATING IT.

WE'RE A LITTLE NERVOUS,

AND WE'RE BASICALLY PRAYING
THAT CAJUN SCREWED UP.

I KNOW HOW HARD YOU'VE
ALL WORKED HERE IN SANTA FE,

BUT UNFORTUNATELY,
FOR ONE TRUCK TODAY,

THIS IS THE END
OF THE ROAD.

IT'S ALL ABOUT THIS‐‐

WHO HAD THE MOST SALES
AND WHO'S GOING HOME.

I KNOW WE HAVE A GOOD CHANCE
OF WINNING THIS.

I FELT
LIKE US SELLING OUT YESTERDAY,

MAYBE SAY, HEY, WE ARE GONNA GO
TO THE NEXT ROUND.

THIS IS GREAT.

IN FIRST PLACE,

WITH AN UNBELIEVABLE

$3,045...
OH, MY GOD.

THE NOM NOM TRUCK.
OH, MY GOD.

WE'RE NUMBER ONE.

WE CAME HERE,

AND WE ACCOMPLISHED
WHAT WE WANTED TO DO.

I'VE GOT SOMETHING FOR YOU
FOR COMING IN FIRST PLACE.

THE GOOD PEOPLE OF ORBITZ
HAVE GIVEN YOU

PLANE TICKETS AND HOTEL ROOMS
AT A REALLY NICE HOTEL

HERE IN SANTA FE.

GIVE ME A BREAK. I WANT A PLANE
TICKET. I WANT TO FLY SOMEWHERE.

I NEVER GET TO FLY ANYWHERE. I'M
WORKING ON THE TRUCK ALL DAY.

NOW...
SAFE IN SECOND PLACE...

WITH $1,717...

CREPES BONAPARTE.

CONGRATULATIONS.
YOU'RE SAFE.

AND YOU CAN STEP BACK.
ALL RIGHT.

IN THIRD PLACE...

WITH $1,306...

GRILL 'EM ALL.

THAT'S RIGHT. THAT'S WHAT
I'M‐‐I'LL TAKE THAT STEP BACK.

WE KNOW WHAT WE SOLD.

THE NUMBERS
TYLER WAS CALLING OUT

ARE SO MUCH HIGHER
THAN OURS.

I JUST CAN'T GO HOME YET.

I AM STARTING
TO FREAK OUT.

I CAN'T BELIEVE
WHAT I'M HEARING.

MY CONFIDENCE
IS STARTING TO DWELL.

NOW AUSTIN DAILY PRESS,

SPENCER ON THE GO,

RAGIN' CAJUNS,

YOU GUYS ARE NOW
IN THE BOTTOM THREE,

AND ONE TEAM
IS ABOUT TO GO HOME.

ARE YOU GUYS READY TO FIND OUT
WHO'S SAFE FOR NOW?
YEAH.

IN FOURTH PLACE,

WITH $1,096,

AUSTIN DAILY PRESS.

NICE WORK. YOU GUYS ARE SAFE.
YOU CAN STEP BACK.

YEAH!
YEAH!

THAT'S AWESOME.

OH, MY GOD.

WE WERE SO HAPPY
TO HEAR OUR NAME CALLED.

I DON'T KNOW.
I CAN BREATHE AGAIN.

SO IT'S DOWN
TO TWO TEAMS.

SPENCER ON THE GO,
RAGIN' CAJUNS‐‐

ONE OF YOU IS GOING HOME.

BUT HERE IS WHERE THINGS
GET A LITTLE INTERESTING.

ONE OF YOU TWO
ACTUALLY WON THE TRUCK STOP.

ONE OF YOU MADE
THE BEST CHILI DISH

OUT OF ALL THE TEAMS,

AND THAT MEANS
YOU'VE GOT IMMUNITY,

AND YOU'RE MOVING ON,

AND THE OTHER TEAM
HAS TO GO HOME.

IT'S KIND OF NOT WHERE
WE EXPECTED TO BE RIGHT NOW.

I WAS HOPING THAT, LIKE, WHOEVER
WON THE CHILI COOK‐OFF

GOT CALLED OUT FIRST, SO, HEY,
THEY GOT THEIR IMMUNITY.

THEY'RE FREE OF THIS.

BUT, UM,
IT'S DOWN TO THE LINE AGAIN.

THIS ELIMINATION RIGHT NOW

IS NO LONGER
ABOUT THE MONEY.

IT'S ABOUT THE FOOD.

FOR THE RECORD,
SPENCER ON THE GO,

YOU MADE $1,058,

AND RAGIN' CAJUNS,
YOU WERE LAST WITH $745.

BUT NONE
OF THAT MATTERS NOW.

HEY, CHEF, COME ON IN.

THANKS, CHEF. HOW YOU DOING?
GOOD TO SEE YOU AGAIN.
GOOD. HOW YOU DOING?

SO I HOPE YOU RECOGNIZE
THIS MAN.

YOU ALL SERVED HIM
THIS PAST WEEKEND.

THIS MAN KNOWS CHILIES,

AND HE IS THE FINEST CHEF
IN SANTA FE.

ERIC TASTED
ALL OF YOUR SPECIALS,

AND HE TELLS ME
THAT THEY WERE ALL GOOD,

BUT ONE DISH IN PARTICULAR
WAS OUTSTANDING.

WELL, CHEF, IT'S COME DOWN
TO THIS.

ONE TEAM WILL WIN IMMUNITY,
AND ONE TEAM WILL GO HOME.

TELL US WHO HAD
THE BEST CHILI DISH.

WELL, YOU KNOW,
THE RAGIN' CAJUNS,

I REALLY LOVED THEIR SOUP.

I MEAN, IT WAS A FRESH SOUP,
NICE ACIDITY.

THEY INFUSED THE CHILIES WELL,
SO IT WASN'T TOO HOT.

REALLY, A TASTY SOUP.

AND SPENCER ON THE GO, THE WAY
THEY USED THE PASILLA CHILIES

AND JALAPEÑOS AND THE WAY
THEY STUFFED THEM,

IT WAS JUST AN AMAZING DISH.

BUT THERE WAS ONE DISH

THAT I THOUGHT
REALLY STOOD OUT.

WE ARE GONNA WIN IT
WITH JOEY'S TORTILLA SOUP.

THAT'S WHAT'S GONNA
COME OUT OF HIS MOUTH.

AND THAT WAS...

NOT IN
A COMFORTABLE PLACE.

THIS IS NOT WHERE
I WANT TO BE.

SPENCER ON THE GO.

ALL RIGHT.
THANK YOU VERY MUCH.

CONGRATULATIONS, SPENCER ON THE GO.
THANK YOU.

YOU GUYS CAN STEP BACK. YOU'RE
MOVING ON TO THE NEXT CITY.
GREAT JOB, CHEF.

I'M TOTALLY BUMMED.

IT'S SAD.

WE HAD THE BEST FOOD,
BUT OUR STRATEGY WASN'T RIGHT.

SO, HEY, WE LEARNED,
AND WE'RE MOVING ON, SO...

I'M NOT READY TO GO HOME.

FROM THE BOTTOM
OF MY HEART,

IT'S BEEN A BLAST
WORKING WITH YOU.

YOU GOT
A FANTASTIC PRODUCT.

YOU JUST COULDN'T GET YOUR
MARKETING STRATEGY TOGETHER.

THIS MEANS
THE END OF THE ROAD.

SO PLEASE HOP IN YOUR TRUCKS,
AND LET'S GO.

THANK YOU, TYLER.
ALL RIGHT, GUYS,
GOOD LUCK.

GOOD LUCK, GUYS.

FOR THE REST OF YOU,
A WELL‐DESERVED CONGRATULATIONS

FOR SURVIVING SANTA FE.

YOUR GREAT FOOD TRUCK RACE

CONTINUES.

- YOU GUYS WANT TO HEAR WHERE WE'RE HEADED NEXT?
- YEAH.

WELL, GUYS, OUR NEXT STOP

IS MORE THAN 500 MILES
SOUTHEAST.

WE ARE HEADED
TO FORT WORTH, TEXAS.

YEAH!

KILLER! FORT WORTH!

WE STARTED IN CALIFORNIA,

AND ALL THESE PEOPLE
ARE FROM CALIFORNIA.

AND NOW YOU'RE GONNA BE ON OUR
TURF. WE'RE GONNA TAKE YOU DOWN!

- GUYS, ARE YOU READY?
- YES!

WELL, GET TO YOUR TRUCKS,

AND LET'S GET ROLLIN'.

NEXT TIME ON
"THE GREAT FOOD TRUCK RACE"...

WHOO!
FORT WORTH!

WE CAN DO THIS.
WE CAN DO THIS.

BASICALLY, YOU EACH
GET A QUARTER OF A COW.

OH, MY GOD!
OH, MY GOD!

ALL YOU'RE DOING
IS SCARING PEOPLE.

I GIVE UP, DUDE.
DON'T GIVE UP YET.

I GIVE UP, DUDE.
DON'T GIVE UP YET.

I'VE GIVEN UP
A LONG TIME AGO.