Original subtitles

FLORENCE: Previously on "The Great Food Truck Race"...

-Get some! -That's for Texas.

FLORENCE: ...six food truck teams

hit the streets of Las Vegas...

-Oh, my God, Vegas! -Vegas!

FLORENCE: ...and became the main attraction on the strip.

CJ: Put the sign out, put the sign out.

♪ They think it's good ♪

FLORENCE: And with tensions high...

What would you like me to do?

I'm trying to tell you, put the tortillas in the thing.

...it was a Wild West showdown in Sin City.

Whoo!

SHARON: It's starting to cook, baby, it's starting to cook.

FLORENCE: While some teams took a gamble and hit it rich...

-Shrimp po' boys. -Sell it, baby, sell it.

And the winner of the first challenge is

Mobile Moo Shu.

[ Cheers and applause ]

FLORENCE: ...the other teams found Vegas

to be anything but lucky.

SANDRA: We're gonna lose all the customers.

In the end, it all came down to...

Chops' Shop and Heroes On A Half Shell.

But it was Heroes On A Half Shell

that was told to turn in their keys...

I'm sorry, guys, I'm gonna need your keys.

...and leave the competition for good.

It's really sad.

Tonight, the five remaining teams

head to the desert in Phoenix, Arizona.

Which team will burn bright

and which team will melt in the heat?

Find out now on "The Great Food Truck Race: Wild West."

Food-truck road trip!

♪♪

STEVEN: So Phoenix,

we've seen where the Moo Shu girls are.

Yeah.

'Cause they posted their locations like dumb-dumbs.

We felt like we didn't have the time

to create a social-media account for our own business,

but we did manage to find the time

to create a ghost account to follow Mobile Moo Shu around

because they are doing so well in such a short period of time.

You're seeing what your biggest competition is doing.

So I think we should see where they're at,

post up across the street from them

and steal their customers.

That's what we always do.

CHRISTINE: I'm excited for Phoenix, Ed,

and let's pray that people like us

a little more than Vegas.

CHRISTINE: We were third place two times in a row,

that's not what we're here for,

so I think we're gonna have to ramp it up in Phoenix.

I promise we're gonna win.

I hope so.

This is gonna be a great city for us.

IAN: Even though we killed Vegas,

Buns N' Thighs are through as a team.

My partners unfortunately left this wonderful competition.

MARLA: Bye-bye, winky chicken.

-Alright, bye-bye. -Bye.

MARLA: Time to hit the road, Jack.

So Victoria went back to Chicago to take care of our businesses

and Marla went back to her home to take care of her father.

I feel lonely and isolated,

but I look forward to the challenge.

I'm ready, game on. Bring it, Phoenix.

♪♪

Teams, welcome to the next stop

on your western journey, Phoenix, Arizona.

[ Cheers and applause ]

I don't understand here, are we missing some people here?

Ian, where's your team?

My team is not here, I'm representing.

Are you gonna be able to do this?

I'll do my best.

So what you're about to accomplish

has never been done before.

We've never had a single operator

in the history of "Food Truck Race."

SHARON: It's very hard even with three people

to develop a flow on a food truck.

Ian thinks he can run a food truck by himself.

I don't know how that's gonna work out.

So, guys, now we're here at Sonic,

and since you guys have been traveling

through the desert heat,

I thought it would be only fitting

that we stop here for an ice-cold beverage.

So here to tell you more about the drinks

is the Senior Director

of Culinary Innovation for Sonic, Mackenzie Gibson.

Welcome, I'm so glad you're here.

Give her a round of applause.

Thank you. Thank you, Tyler.

Here at Sonic, we specialize in fresh, made-to-order drinks.

We have more than 1.3 million combinations of drinks

you cannot get anywhere else.

That's a lot.

So, guys, I'm sure you're eager to hear

about your challenge today, but before we do that,

I would like to play a little game.

On this table is a variety of signature drinks.

Now, every good chef must have a well-honed palate

with the ability to pick out

very specific flavors in things that they taste.

So each team is gonna walk up and taste

three signature drinks selected by Mackenzie.

Each player on each team will be tasting a drink

that has its own unique combination of flavors.

The team that most accurately picks out the most flavors

is going to get an advantage in the challenge.

Now, there's just one more thing, though,

you're gonna have to do it blindfolded.

-Huh? -Ahh.

Just Wing It, you guys are up first.

Step on up to the table, put your blindfolds on.

SHARON: I'm very excited about this challenge

because I'm able to test my palate.

Sharon you are up first. Taste away.

It's not a familiar flavor that I'm used to.

Is it cherry?

First thing that came to my head was cherry

because everyone has cherry.

You got one right, cherry.

Steven, you're next.

-Strawberry limeade. -You got zero correct.

-Is it my go? -Yes, Kevin.

-Come on, Chef. -Is that coconut?

You got one right, coconut.

So congratulations, teams, you got two flavors right.

Alright, Ian, you're up, my friend.

So lemon-lime, possibly mango?

You got lime.

There's two more on the table.

Grape, cola, something citrusy.

-Did he get that right? -He did not.

Alright, what you got?

Strawberry lime something.

He got one right, it's strawberry lemonade.

That would give us two correct flavors

that you've identified.

Alright, Sandra, you're up first.

-I taste grape. -She got nothing right.

-Sonia, you're up. -Strawberry, lemon-lime?

-She got two out of two. -Alright, Chops'.

I'm getting a little lime in there, orange in there as well.

He got the lime right.

You guys have correctly selected three flavors.

Okay, Eddie, you're up first.

Orange, lemon, lime.

He got one right -- the lemon.

Okay, Christine, you're up.

-Okay, honey. -Mm.

Taste that and tell me one thing you taste.

-Ginger. -Ginger.

No.

It tasted like a Shirley Temple to me,

but I guess that was the wrong answer.

Alright, Kevin, you're up next, man.

-Lime, pineapple, coconut. -You got lime.

New England Grill, you guessed two flavors correctly.

Okay, Marley, you're up first, give us one taste.

Coconut, iced tea, lemon.

Iced tea.

Alright, Michelle, you're up. You got it?

Cherry, lemon, lime maybe?

-Cherry and lime. -Chelsea, you're up next.

Cherry, lime, lemon, pineapple?

She got the lime right.

You now have four flavors

that you've identified, congratulations.

Mackenzie, why don't you tell who won the drink challenge?

The winner is Mobile Moo Shu.

[ Cheers and applause ]

Nice job, girls, nice job.

After winning the last two challenges

and this one, I think the Moo Shu girls have an "it" factor.

They get better and better every challenge.

Well, let's jump into the challenge, shall we?

Each one of you will get

one of these refreshing signature drinks.

So, teams, once you have your drinks,

I want you to use the flavor profile that's in the drink

as inspiration for an all-new original dish.

And on top of that, I've got $300 of seed money

to get you started.

Mackenzie, why don't you tell them

what drinks they get to choose from?

GIBSON: We have mango limeade, ocean water,

classic cherry limeade, raspberry lemon iced tea,

and strawberry lemonade.

So Mobile Moo Shu, since you won the advantage,

you get your pick of any drink on the table.

Come on up.

MARLEY: We're really happy that we get to pick our drink.

We have a huge advantage.

I think we're gonna go with mango.

GIBSON: Good choice.

I'm excited that we can use mango and lime in our dish.

FLORENCE: Just Wing It, step on up,

and Mackenzie's gonna tell you what drink you guys get.

I think I'm gonna give them the strawberry lemonade.

-Okay. -Strawberry and the lemon,

I don't think lends well to chicken.

It's gonna be tough.

Alright, New England Grill, step right up.

I think I'm gonna give you ocean water.

-Nice. -Ocean water, interesting.

Like, come on, New England Grill, ocean water.

That's perfect for us. -Hole in one!

Alright, next up is Chops' Shop, step on up, guys.

I think I'm gonna go with the cherry limeade.

BRYAN: I would've preferred to have the mango drink,

but I think I can make it work.

And that leaves Ian from Bun N' Thigh,

step on up, brother.

[ Christine laughs ]

I'm an artist, I'm a problem solver.

I like to be given a color and say,

"Make something with this."

I think he's gonna get the raspberry lemon iced tea.

I'm getting the most difficult drink to work with.

A little bit later today, Mackenzie and I

are gonna stop by your trucks

and taste your new inspired dish.

And the team that makes the most delicious dish

that uses all of the flavors

that are in your signature drink

will win $200 cash for your till.

Of course we want to win this, $200.

-Okay. -'Cause it would be nice

to feel like a winner for once.

-You guys ready to go? -Yes.

Let's get going!

[ Cheers and applause ]

SHARON: After the drink challenge, we have to go back

to the truck and create a dish inspired by the drink.

And what was our flavor?

-We got strawberry lemonade. -Strawberry lemonade.

STEVEN: That's what we should do.

We should do, like,

a tequila strawberry margarita wing sauce.

BRYAN: Alright, we got the cherry limeade.

I'm thinking a little cherry marinated,

blackened chicken. Make a nice taco maybe?

Ocean water is our drink? This is a no-brainer.

We'll do like a...

Coconut fish and chips, lemon-lime tartar sauce.

That sounds perfect.

The drink was raspberry lemonade iced tea,

and I'm gonna make a lemon tea raspberry balsamic vinaigrette.

CHELSEA: We have mango limeade.

I feel like with mango and lime,

it'd be really nice to do a shrimp dish with it.

CHELSEA: I'm really excited about this challenge

because hopefully it will show

that I'm a good cook, and I still have a lot to prove.

-Okay. That'll work. -Cool. Cool.

-Alright let's get to it. -It'll be easy.

♪♪

SHARON: So we're on the truck and all of a sudden,

one of the skaters rolls up

and gives us strawberries and lemons,

the ingredients to the signature drink.

We just saved our shopping list.

Here you go.

Oh, thank you kindly, sir, I appreciate it.

Perfect, perfect.

-Oh, wow. -Thank you very much.

-Oh, awesome, man. -Thank you so much.

-I like it. -Oh, no, alright.

We got mangoes and limes.

-Whoo-hoo. -Nice.

I know it really helps us out at the store.

Alright, ladies, get to shopping.

On today's menu, we're gonna do our Texas street tacos.

SANDRA: Okay, chicken, yes.

And we're gonna have those blackened cherry

chicken tacos as part of that.

Cherries, but they're frozen.

-That's alright. -I think the cherry will add

a nice flavor balance to that as well.

You see jalapeños or just serrano?

-Here's some, here's some. -Right here, right here.

You want the bigger cheese. This is gonna melt better.

BRYAN: So we've got that nice balance

of the spice, the tart, the sweet.

I think our blackened cherry chicken tacos are gonna win.

I got to make up lost time, love you, buddy.

I plan on running through these stores like wildfire.

Those are way too slow.

And spending as little seed money as possible.

CASHIER: So the total is $130.82.

-Come on, Christine! -Okay, okay.

-We got to hustle. -We can't buy all that.

We're gonna get our French fries,

we're gonna get our shrimp.

CHELSEA: I like peeled, tail on.

We're gonna get mint and basil for the moo shu tacos.

Let's go!

So we're looking for a location.

Did Mobile Moo Shu update their thing?

I didn't check.

Check.

So, of course, we go on our ghost profile on social media

and we ask the Moo Shu girls where they're gonna park.

-Who's Janet Meeks? -No idea.

She private messaged us

and asked where we were gonna be today.

-Did you write her back? -Yep.

I got 'em, they answered me.

They'll be near North First and East Adams.

Should be running from 4:00 to 5:30-ish,

come see us and bring friends.

-We know where we're going. -Be right there.

Yeah.

Hey, this is Bryan with the food truck --

the Chops' Shop food truck.

While we're prepping, we made contacts

with some local businesses and tried to find out

where a good place is to park.

He said he's got a spot for us. -Oh, he does?

He's putting it out to the community.

We get in contact with local food truck vendors,

and they let us know there's a community festival going on.

They invited us to come on out there.

Give us a moment. We'll head that way

and then we'll be ready to go with y'all.

Thank you, bye.

♪♪

KEVIN: We're in downtown Phoenix

on a Sunday afternoon after lunch.

Lobster fritters right from New England.

KEVIN: If we can get foot traffic, we're gonna do well.

We did make some changes today.

We have the lobster fritters 'cause they were a home run.

Instead of the ginger-seared scallops

and the New England pot roast sliders,

we replaced them with delicious fish and chips,

which today we're gonna do with a little coconut breading

and a lemon and lime tartar sauce

to go along with the challenge.

You know who just showed up?

Who?

Less than a block away, Moo Shu.

[ Groans ] Moo Shu!

I'm gonna get you, Moo Shu.

Marley Moo Shu, Marley Moo Shu.

So we're at the convention center today

because we know there's a lot of foot traffic.

-I'll do that. -The shrimp, okay.

Let me get one for ya.

We definitely feel like our location gives us

the opportunity just to have

a nice slow and steady business.

-What'll it be? -Loaded fries.

$10.

To make the signature shrimp dish, we have to start

by making a coconut cream sauce over a bed of rice,

and then a panko-fried shrimp,

a mango salsa with a little basil and mint in it

and that's where we're gonna pick up the lime,

and top it with a honey sriracha for some spice.

For you guys.

-Hey! -Hey!

All of a sudden, Just Wing It pulls up on our street.

STEVEN: You got this one? Cut it hard.

SHARON: So we get to downtown Phoenix,

and we realize that the parking spaces are really small.

You're good on this side.

KEVIN #2: I'm not making a right, I got to back in.

Kevin's a really cautious driver.

It's like driving with your grandparents.

Oh, no, stop!

You're gonna hit a tree.

-All the way, all the way. -That tree looks real close.

-Turn, turn, turn, turn. -Straighten out.

-Straighten out, straighten out. -Is one person gonna talk?

STEVEN: Me.

Go, go, and turn, turn is not a thing.

Which way? -Yeah, listen to me.

They trying to show me how to back up

this big old school bus that I'm trying to drive,

and they don't know how to direct.

STEVEN: Stop, listen to me.

I'm getting a little nervous because we're a little behind.

STEVEN: No, no, go forward.

I'm about to leave.

And I was kind of worried

because Moo Shu is selling their food.

We not about to do this over and over.

It's not gonna work. -I know.

We need to park our truck as soon as possible.

-I agree, it's gonna work. -Let's go!

-Kevin's pissed. -Yeah, he's pissed.

-Stop, listen to me. -We're going somewhere else.

Let's go, 'cause we not about to do this over and over.

It's not gonna work. -I know, I agree.

It's gonna work we're in a good spot already.

Let's go!

-Kevin's pissed. -Yeah, he's pissed.

We're still looking for a parking spot.

-What about that spot? -No.

Driving around means we're gonna lose

more time on selling.

I found one.

We finally find a parking spot that Kevin could fit into.

-Keep coming, keep coming. -Stop.

-No, keep coming. -We need to make something

that's gonna help us win this challenge.

KEVIN #2: We made it.

I am arriving at a beer arcade that does not serve food,

so I'm feeling pretty good about things.

I'm ready to be the one-man Buns N' Thigh today.

Today I am going to be making my special,

which will be the bacon wrapped date salad

using the ingredients from the drink,

the lemon, the raspberry and the tea

to create my yummy vinaigrette.

I'm also making my chicken and pot roast slider.

Actually I probably don't want to leave all that food cooking.

Dang, forgot about that.

As I am multitasking like nobody's business,

doing three, four things at once,

literally like stirring pots with my tippy toes,

I am starting to notice that Cobra Arcade is getting hopping

and people are getting a little tipsy,

so I'm feeling this might be an opportunity for me.

Oh, it's hot, I got to shut this down.

However, being alone on this truck,

I can't leave meat cooking on the grill

and go talk to somebody.

Get me some customers.

I need to figure out what I'm gonna do,

or I'm not gonna sell anything today.

BRYAN: We're headed to a food truck festival.

After the first two cities with little to no sales

and trying to find foot traffic,

this is kind of the break we needed.

Yeah, there's the food trucks.

The advantage of coming to an event,

it's already set up and already has advertising.

It's actually a very nice step up

than just parking somewhere on the street.

SANDRA: Chops' Shop is open now.

Featuring our signature dish.

The original dish we're doing today is gonna be

the blackened cherry chicken street taco.

Crispy corn tortilla with blackened chicken,

cooked away with a little cherry,

topped off with a cherry salsita

with orange and yellow bell peppers, cilantro and cherry,

and finished off with a little bit of lime juice.

Okay, an order of sopapillas, everything on top.

And for dessert, we've got our spicy and sweet sopapillas.

Crispy tortillas tossed in brown sugar and cinnamon.

-Mm, you like those? -Those are really good.

This is a very positive inspiration.

We're actually seeing we have a line

and this is what we signed up for.

We signed up to make money.

We signed up to be the winners.

You can't win if you're not making sales.

Street tacos, chicken, sir.

[ Siren wailing ]

KEVIN #2: Hey, hey, y'all want some chicken?

Hello? -Yeah, there's nobody down here.

We're right next to the arena, there's no events going on.

There's no games,

which means we're gonna have to work to get some sales.

Hey, guys, you hungry?

Fortunately Sharon's very good at that.

Extra-crispy chicken wings, really good, man.

Chicken wings, guys, you guys like chicken wings?

Hell yeah!

See, you do nice, you get nice.

So today we're making three types of chicken wings.

A spicy buffalo sauce, a garlic parm,

and for the challenge,

we're adding the strawberry margarita wings.

We used strawberry and we doctored it up

with some strawberry syrup and vinegar and lemons.

-Enjoy. -Thank you, darling.

Hopefully Tyler likes it...

-Hi, puppy. -Thank you, sir.

...because I want to win this challenge.

STEVEN: Garlic parm, two strawberries, one buffalo.

This is our opportunity to show the world

that we are no longer terrible cooks.

MARLEY: What'll it be?

Alright, I got two half orders of moo shu fries.

So we feel like today we have a pretty decent location.

-Thank you so much. -The foot traffic is good.

It's basically moo shu tacos in like a shrimp glass.

And we're making some sales.

Mm.

Here I'm gonna go hustle some more people.

So Michelle's not necessarily the best cook on the team,

but she is a crucial part to a lot of our success.

You want to hold the dog?

I'll hold him of course, and I'll steal him.

I think what separates my wrangling

compared to the other trucks,

is I go up the person and be in their face.

I got the strawberry wings right here.

I'm gonna try 'em out. -How are they?

-I haven't even tried it yet. -Wait, how 'bout you try it?

It forces them to interact with me.

Mm.

Now you want some bulgogi French fries

to make a comparison?

Let's do it.

Whereas if you're sometimes just screaming out there,

you're just another scene.

I'm gonna go with these bulgogi fries.

High five to that, babe! [ Laughs ]

KEVIN #1: Lobster fritters here, fish and chips.

It is so quiet down here.

CHRISTINE: Delicious food all the way

from New England today.

I just got done eating.

Right now what I'm worried about is sales.

-Moo Shu has a line. -Really?

What are they selling? -I don't know.

There's a lot of people already lined up

outside of Mobile Moo Shu.

They're doing something right.

There's probably 17 people on these whole blocks

and they're all there.

People that are on the block seem to be

loving every minute of that truck.

I think they're clogging up the flow.

We see Mobile Moo Shu on the corner around the block.

They're doing pretty well and they have some people,

so we're scrambling to get some more sales.

EDDIE: You want to social media it?

Let's let people know we're here.

From the Hard Rock.

We're communicating on social media.

Who likes lobster? Let's light this candle.

Christine's doing a great job connecting with the people.

-Fish and chips. -Fish and chips.

You're gonna love 'em. -You like that?

-Yeah, they're good. -I love it.

Looks delicious, thank you.

We have to sell from the first minute we open the doors

to the very last minute, 'cause every sale counts.

IAN: For the amount of food that I am preparing,

I would like to do a lot more sales.

But again, I don't feel comfortable

getting off the truck to try to get my audience.

Hi, what's up?

I'm doing it by myself,

so if you want to put on an apron...

I do. I'm actually gonna hire a freelancer

to help me expedite.

So I ask this guy if I could employ him

for an hour to become a waiter.

You're now a part of Buns N' Thighs, man,

wear it proudly.

And he was willing to do it.

SANDRA: Blackened cherry chicken tacos.

-There you are. -Thank you.

MAN: The tacos are one of,

if not the best tacos I've had out here.

BRYAN: Right as we're getting busy and selling out...

Here we go, order up.

...all of a sudden, we notice a familiar face.

So this is Chops' Shop.

It's time to taste the challenge-inspired drink dish.

BRYAN: Right as we're getting busy and selling out,

all of a sudden, I notice a familiar face.

I love it when chefs look in their own backyard

for inspiration, and these guys are all about Mexico.

They're all about Texas barbecue.

It's distinctive and these guys nail it.

I brought you out a couple each over here.

Wow, wow, wow.

Basically with the chicken, what we did

was I marinated it in blackening spice.

So tell me about the cherries.

I put some of the cherries in there,

added a little bit of lime juice, honey,

and then on top of it,

I made that little bit of cherry salsita.

Great texture, nice and bright.

The acidity, the chili heat,

the sugar all kind of balances out.

It's really, really, really good, man.

GIBSON: Oh, very good, very good.

I love the crunch of the bell pepper,

but the cherry limeade,

you guys really were inspired by that

and you can tell it in your dish.

KEVIN #2: Hey, welcome, how you all doing?

Okay, so the sauce what we started

was we roasted a little garlic

and then we pureed some strawberries

and some lemon juice and lime,

and then we used a little bit of ponzu,

a little bit of soy sauce to wake up, make it more savory.

My first bite feels a little sweet to me.

I actually don't think this is a great sauce.

I really taste the strawberry.

It's very pronounced, but I wish that we would've stayed

a little bit closer to the lemon focus

versus the lime.

Going from a strawberry lemonade

to a strawberry margarita

feels a little bit like a disconnect to me.

CHELSEA: So here we have a panko-battered shrimp,

and we did a coconut garlic rice with the mango,

and then we did the lime with it as well,

and then a little bit of mint and basil.

CHELSEA: It's really crucial

what Mackenzie thinks about our dish

because that's the difference

between winning and losing this challenge.

I love the coconut underneath.

It really adds a richness to it,

and it balances so nicely

with the tropical fruit of mango.

The mango has a nice sugar flavor to it.

The mint is super fresh.

I think this is a good dish.

It was delicious.

-Thank you. -Thank you.

Here we go.

-How are you brother? -Good, you?

So I battered the fish and chips

with a little coconut water in the batter,

and I also made a lemon-lime tartar sauce

with some nice kettle chips from the East Coast,

a little Old Bay sprinkle.

-Dude. -[ Laughing ]

That's delicious.

I love the lemon and lime.

Thank you.

And a little bit of coconut, it's a great balance.

IAN: A very light salad.

I took the raspberry lemon iced tea

and made a vinaigrette with it.

I used bacon-wrapped dates

'cause I wanted that smoky bacon flavor

to kind of go with that black tea kind of happening.

IAN: I think I made a good dish.

I am kind of excited 'cause I want to know what they think.

Well, it's 90 degrees today.

Yeah.

So I appreciate a cold salad.

What do you think?

The use of the raspberry lemon iced tea in the vinaigrette,

I think, played very well to the overall concept.

There is a ghosty black tea note in the vinaigrette.

It's delicious.

SANDRA: We got 10 minutes left, 10 minutes.

BRYAN: At the end of the day, we're feeling positive.

We think we're actually winning this competition.

I got an order for Brian.

The Buns N' Thighs are awesome.

Last wave.

KEVIN #2: Yeah, come on, get you all some chicken.

We need to make three more sales before we get out of here.

Here we go, order up.

That's our allotted time, so grab the sign.

We're wrapping it up. -Slap that shiznay.

STEVEN: That's a wrap.

Here we go.

We got to our location quick.

We started cooking quick.

We got our dish out to Tyler quick.

CHELSEA: I feel really good

about what we did with the drink dish.

We took all of the flavors from the drink

and really incorporated it into the thing as a whole.

He was saying it was very good.

Like he didn't have anything negative

to say about that dish.

We feel like we have a huge opportunity to win this.

♪♪

Alright, ladies, just working on our menu for today.

We're gonna basically add the cowboy quesadillas

on top of everything else we did.

Today we're feeling positive.

I think we've got a really good menu.

We refined down.

Alright, guys, big day today.

Yesterday was slow.

We got plenty of fish and chips we want to sell.

If we can sell everything that's on the truck,

we're gonna be in good shape.

-I like it. -Get this thing started.

[ Cellphone rings ]

-Oh. -Hey, guys, we got a call.

It's Tyler. Hello?

Hey, guys, good morning. It's Tyler.

Hey, Tyler, how's it going?

It's time to find out the fate of the competition.

Now, yesterday Mackenzie and I, we came around

and we tried all of your drink-inspired specials.

Now, there were two teams that really delivered

a flavor punch with their dishes.

-The suspense is killing me. -I know.

Mobile Moo Shu.

Mobile Moo Shu.

-Okay. -[ Laughs ]

At this point, I think that we might

have a chance to win it.

And Chops' Shop.

From the bottom to the top.

-And the winner is... -And the winner is...

Please be Mobile Moo Shu.

FLORENCE: Now, there were two teams that really delivered

a flavor punch with their dishes.

Mobile Moo Shu.

-Mobile Moo Shu. -Okay. [ Laughs ]

And Chops' Shop.

From the bottom to the top.

And the winner is...

Please be Mobile Moo Shu.

...Chops' Shop.

[ All cheering ]

Amazing, $200 just fell from the sky

and landed right in our till.

The tangy cherries and the chicken

with that hint of fresh lime, they were delicious.

BRYAN: No longer in the bottom two.

We actually have a winning chance.

We're back in this game.

Alright, teams, there's one more day

to sell here in Phoenix.

So, guys, make the most of it.

I got a feeling this is gonna be close.

Alright, thanks, Tyler.

MARLEY: Our reign of challenge dominance

has come to an end.

-It's okay. It was a good dish. -Cheer up.

It really was. -It was a good dish.

Chelsea's really taking Tyler's challenge to heart,

and not winning number one is embarrassing to her.

You're here and we've been serving great dishes.

Yeah.

Everybody on my team can get a little spun up at times,

but we're gonna do everything we can to stay on top.

MARLEY: Today our strategy needs to be

to get back to the convention center.

We need to park at the front entrance

because that's where people

are gonna be primarily going in and out of.

So we felt really good about our parking space yesterday,

so we're gonna try to find something very similar.

STEVEN: Alright, guys, so check it out.

Mobile Moo Shu posted the location again for today.

So Moo Shu posts on their social media.

I see where they're going and I said,

"Boys, let's get there before them."

Let's find a better parking spot.

Then we're gonna go sell, sell, sell, sell, sell.

Let's roll there right now. Let's get a spot.

-Hit it. -Let's go.

IAN: Today's game plan is to try to find

a location to park the truck.

You might have a location for me to sell some food, is that true?

WOMAN: Yeah.

I reach out to another food-truck owner.

She has some good ideas, so I'm confident

this might be a good lead for me.

The street seems very busy right now.

There's a lot of traffic, so I'm feeling good, man.

SONIA: Can I interest you in anything, sir?

Our success yesterday in pairing up with local businesses,

we figured we'd do the same thing.

Street tacos, you get three of 'em.

We're here in front of a local business

called Aioli Gourmet Burgers.

Alright, today on the menu, we're gonna have,

of course, our Lone Star nachos, blackened chicken.

We're gonna actually do an addition today.

We're gonna have blackened shrimp as well.

We're gonna do our Texas street tacos

and then we also have our cowboy quesadillas

we're gonna add on there.

A big burrito-sized tortilla folded over

with your choice of meat, and then for dessert,

we've got our spicy and sweet sopapillas.

Alright.

We've got a lot of good flow of business,

people loving our food.

I don't know if you can eat this or not.

Holy cow, that's crazy cool.

I think we might have a chance to win this.

Chicken nachos coming up.

STEVEN: Sharon, we still have some honey and sriracha.

You want to do those honey sriracha wings?

SHARON: Yeah, let's do honey sriracha, buffalo,

and garlic parm. -Garlic parm.

So today we have a new strategy.

We are gonna make four different sauces.

Our honey sriracha sauce, garlic parm sauce,

buffalo sauce, and pineapple barbecue.

It'll give people another option of tasting another flavor.

Look who I see!

Moo Shu is down the block from us.

Let's go say hi to our friends.

The three of us are gonna go over and say hello.

-♪ Good morning, Holly ♪ -Are y'all following us?

Oh, boy, here we go.

MICHELLE: Yeah, we're followin' you

'cause you're that relevant in our lives.

Just Wing It is kind of like

becoming, like, our annoying little brothers.

Listen, if your customers get tired

of eating, like, nonsense... -They look so busy.

...tell them to come down to us.

You guys must be bored and not have any sales.

STEVEN: If you want really good chicken wings,

come down to us.

We give incentives, too.

Yeah, it's just convenient that they're always

like showing up in our area, so...

-Riding them coattails. -Mm-hmm.

We felt really good about day one,

so we decide to stick with the same menu for day two.

On the menu today, we have bulgogi fries,

panko-fried shrimp, and a Moo Shu taco.

CHELSEA: So we have bulgogi French fries.

We up 'em to $12 and then $14 for the shrimp.

We're gonna increase the price of the shrimp

from $12 to $14 and we're gonna take

the French fries from $10 to $12.

I think this location is great. I am pumped.

We're surrounded by office buildings.

It's Monday, 9-to-5 people need a little pick-me-up.

They're gonna be coming out for lunch soon.

We're gonna do it! -Fish 'n' chips.

The lobster fritters?

You got it, good choice.

One fritter, Chef! -Fritter's coming up.

We start getting on a roll.

We have some delicious lobster fritters.

We have New England fish and chips

with a coconut and lemon-lime tartar sauce

and ballpark sausage and pepper sliders.

That's for you, sir.

This thing is moving, food's starting to move.

It's the first time we have momentum.

You are very welcome.

We're killin' it, we're killin' it!

New England Grill is gonna win this.

I came to cook, I came to fill bellies,

I came to make mouths happy.

I feel really good about my menu.

I am selling my signature sliders

with my grandmother's pot roast.

Nice char on that beef, some extra-crispy flavor.

And then what I am finding to be the favorite

for most people is the barbecued rib on the bun.

I still have some of my special,

which I want to push out because

that vinaigrette is so flavorful.

So I have a fully stocked kitchen,

and I'm ready to start selling.

I think my food speaks for itself, so I'm in good standing.

Let's start selling in five minutes.

So lunch rush is about to kick off.

We finally got prepped and then we see a police officer.

CHELSEA: Are we in trouble?

Honestly, we thought he was there for our parking meter

or that he even wanted to buy food.

What do you mean we can't do this?

He informs us that it's illegal that we're parked there

and that we have to move immediately.

They're kicking us out.

Oh, we're getting kicked out, okay.

This is the worst news at the worst time.

FLORENCE: It's day two in Phoenix.

And while most teams are prepped and ready to sell,

Mobile Moo Shu has found themselves

in trouble with the law.

Let's start selling in five minutes.

So lunch rush is about to kick off.

We finally got prepped and then we see a police officer.

CHELSEA: What do you mean we can't do this?

He informs us that it's illegal that we're parked there

and that we have to move immediately.

They're kicking us out.

Oh, we're getting kicked out, okay.

This is the worst news at the worst time.

Okay, do you have any recommendations?

We have like a second downtown up north.

Okay.

That's just about maybe two miles.

So the cop recommends that we head north.

We can't be at that truck either?

There's another truck down there.

When we were getting kicked off the street

by the convention center,

we made sure to let the police officer know

that Just Wing It was just up the street.

Alright, we have to prep,

everybody's gonna get moved right now.

There is no way that we're getting kicked off the street

and they're gonna keep selling those gross wings.

Chicken wings, delicious chicken wings!

So we're in downtown Phoenix,

and we're selling our chicken wings.

We have a buffalo.

A garlic parm's, like, our number-one seller.

We're going order after order, and we're feeling pretty good.

And then this is the garlic parm.

It's really good, it's like strong garlic flavor.

It's still crispy, though,

underneath all the sauce, though.

Told a couple co-workers to come on down.

Yeah.

[ Siren chirps ]

-Hey, how are you? -Hello, officer.

Coming to get some chicken?

The popo pull up.

I said, "Ooh, he comin' for some chicken."

Food trucks have to be either in a special event closure

or outside the downtown district.

Good to go anywhere up there.

-Okay. -Alright, I'm wrappin' up.

So I guess we got to move.

♪♪

-Lobster fritter. -Thank you, honey.

KEVIN #1: We finally have the line that we want.

I'm cranking out fritters and fish and chips.

EDDIE: Hopefully you're here to eat.

CHRISTINE: Like an interview daily.

So then I see a police officer pull up

on his motorcycle right in front of our truck.

Oh, we been havin' such a good time!

-I know. -We know this is a great spot

and now we have no idea where we're gonna go.

Luckily we're able to fly under the radar

for the first half of the day and make some sales.

BRYAN: These people had already eaten lunch

and our foot traffic has dropped off to nothing.

Think we kind of tapped this area out for the time being.

We learned that sometimes when it's slow,

you got to pick up and move because location

is the prime thing that puts you ahead of the game.

I am noticing sales are a little bit slow.

You have friends?

You look like a socially hip cat, what's up?

I decide to walk around my neighborhood

and see who's available to eat and buy some food.

Did you eat yet?

We're selling some sliders right over there.

So, like, my pot roast slider, I've got a pickle garnish.

So, like, yeah, you smoke your thing, do your thing.

I'm becoming skeptical and a little bit concerned.

MICHELLE: So we pull up to our new location

and we set up shop and there is nobody around.

We are starting to panic.

Guys, I'm gonna go start knocking on business doors.

So I head to the first local business,

and it's a mortgage company and I swing open the door,

and everybody's in pajamas

and I told them what we were doing.

So I just talked to a mortgage company,

there it's pajama day and they're all coming over.

Having a meeting, she kind of interrupted,

it was actually a good interruption, though.

So three shrimp, one Moo Shu, two fries.

So the best part, right, our boss is buying us tacos.

Stoked about that, right, guys?

[ All cheering ]

Yeah!

MARLEY: Their boss told them to come out

to our truck and buy whatever they wanted.

It'll be $14.

MICHELLE: Got a half order of the bulgogi fry.

Moo Shu taco.

Wow, tacos are amazing.

The pajama party saves the day.

ALL: Mobile Moo Shu!

[ Cheers and applause ]

SHARON: So we're looking for another spot.

It's dead here, dude, it's dead.

Where else are we gonna go? We have an hour.

Alright, well, let's make the best of it.

So we're in the middle of Phoenix somewhere

and there is absolutely nobody here.

Got crispy chicken wings, crispy chicken wings!

Hey, man, come turn around, get some chicken!

I don't how I'm feeling about this.

I hope it pick up. Ain't no foot traffic right now.

He ain't turning around.

SHARON: The stakes are high and we need to get sales

or we are gonna go home.

♪♪

BRYAN: We arrive at the second area

in front of this business complex.

Not as much business as we expected.

SANDRA: Sonia and I are gonna have to walk around,

just start hollerin'

and see if we can get people to walk over here.

BRYAN: We're here at the location set up

by some good friends at a local business here

and hopefully we're gonna be able to sell some food.

This is our last hour, last push

for this city before elimination.

Even though we won the competition,

I'm still worried we might be going home.

KEVIN #1: We're driving around looking for a new parking spot.

We only have an hour to play,

so we have to find something immediately.

But we're not gonna waste any more time driving.

We're gonna park and start selling.

I like this distance from the curb, that's nice.

Now all we got to do is find some people.

KEVIN #1: Yeah, it's definitely much quieter here

than it was downtown, but there are some high-rises,

a couple apartment buildings and some corporations,

so we've got a nice little corner spot for the last hour.

We have some delicious lobster fritters

with a chipotle aioli sauce

that's, like, a house specialty.

If we get a little cluster of sales

in this last 45 minutes, it might keep us safe.

Fish and chips.

CHRISTINE: Enjoy the rest of your day,

enjoy that delicious food.

Rib slider, one rib?

Got you.

Even though our flow is not like Vegas...

So here you go, oh, you're looking.

That's yours, dear. -Oh, thank you.

...there is still sales happening

and there are still a lot of people eating my food.

Okay, so here's a pork rib.

You want another pot roast?

Alright, so beef and two chicken.

I think I kind of get a little bit of a thrill off selling,

so the rest of the teams are in for some trouble.

SHARON: We see a whole bunch of real-estate offices

and we're like, um, Steven's a real-estate agent.

Let's see if they will come support him.

So I just went to the Arizona Association of Realtors

as a broker myself and they're blasting out

to the whole office for everyone to come down here.

Yay, saviors!

Our foot traffic starting, 'cause, you know,

it just takes that one order to break the curse.

Honey srirachis.

STEVEN: We're pushing 'em hard and we're selling 'em.

-Do you want ranch? -I hope it's enough.

SONIA: Alright, we got some customers, whoo, yeah!

We're finding very nice customers.

Oh, man.

Just not that many.

Three minutes.

-Let's do it! -Beef, chicken, or pork?

So this is the honey sriracha.

Chicken tacos for Kevin.

MARLEY: Thank you, I appreciate the support.

That's it, Kev, we're up.

Let's wrap up, let's get ready to go.

We'll get out of here.

EDDIE: We got this.

KEVIN #1: Here we go again.

We're going to meet Tyler and somebody's going home.

Alright, time to move.

KEVIN #2: Show 'em how you do it.

[ Screams ]

It has been a long two days, yeah,

I am exhausted and I'm ready to see

the results of this elimination.

♪♪

Well, teams, here we are at the third elimination

of our Wild West food truck adventure.

There are five of you now.

And like pioneers lost loved ones

on the wagon train west, we will be losing

one of our beloved food-truck teams this evening.

Ladies, how was selling on the mean streets

of Phoenix this week?

It was really tough, we got kicked out of locations

and trying to relocate was a little rough.

Losing the spot by the convention center

definitely threw a wrench in things for us.

And we don't know if we're going home or not.

And, Chop, congratulations on your challenge win.

I got to tell you, that cherry salsa

on top of the taco was delicious.

BRYAN: We did win the competition,

so we're thinking we might win.

Ian, I'm looking over at you, brother,

and it's still breaking my heart that your team's not here.

-It's okay. -So I got to ask you a question,

what was it like being the first

one-man band in "Food Truck Race" history?

-It was quiet. -It was quiet.

[ Laughter ]

I was talking to myself a lot.

I got to tell ya, you are my hero.

Aw, stop it.

Well, give him a round of applause, man.

That's the kind of spirit we like

on the race, and you did an amazing job.

Now, I know you guys are eager to learn

what everybody made, am I right?

-Yeah. -Mm-hmm.

In this ledger are your totals.

Who made the most, who made the least,

and unfortunately, who will be leaving us right now.

Good luck to everybody.

In first place with a grand total of $1,174...

♪♪

...New England Grill.

No way. No way!

KEVIN #1: After being in the top three

for the first few challenges,

we take home the win and we're super excited about it.

FLORENCE: Now, you guys were in first place,

but I got to tell you, it was incredibly close.

There's only a $15 difference between first and second place.

In second place with a grand total of $1,159...

...Mobile Moo Shu.

[ Cheers and applause ]

The difference between first and second place

was only $15, that could have been

made up for in one shrimp dish.

Now, this is where this gets really interesting

because the difference between second

and third place is even closer.

Just $9 separates you two.

With $1,150...

Chops' Shop.

Way to go, guys.

Now, that leaves Just Wing It

and our one-man team, Ian, with Buns N' Thighs.

SHARON: I think our biggest issue is

we're always in third or fourth place.

No matter how much effort we put into things,

we're never able to get out of that third or fourth spot.

So I'm feeling a little nervous.

In fourth place with $1,117...

♪♪

...Just Wing It.

[ Applause ]

Now, Ian, you gave it everything.

I like your cooking a lot and I think

you have a huge future in front of you.

Unfortunately, Ian, I'm gonna need the keys to your truck.

Totally understand.

-Give me a hug, man. -You got it.

Being the one-man band in this competition

definitely was a struggle, but I take the knowledge,

the experience and I leave here a winner today.

FLORENCE: Well, guys, congratulations.

You are halfway through the race right now.

We are down to our final four and one step closer

to the grand prize of $50,000.

How's that sound?

[ Applause ]

I am so impressed with all of you,

but you guys need to be on top of your game

if you're gonna survive in the west.

Now, are you ready to find out where you're going next?

-Yes. -Yeah.

You guys are headed 173 miles south to the Mexican border

to the historic western town of Yuma, Arizona.

[ Cheers and applause ]

Yuma-got to be kidding me.

Are you guys ready to do this?

[ Cheers and applause ]

I am super excited.

We got four very good food-truck teams,

and I'll see you guys in Yuma.

Let's get rolling!

We're halfway home, this close to the $50,000.

I'm already contacting my bank to put a deposit slip in.

[ Laughter ]

KEVIN #1: Final four, baby.

We're getting better and better

while people are falling off.

CHELSEA: At this point, everybody's competition.

There wasn't any large numbers

differentiating our teams.

So really it's anyone's game, but we're gonna take it.