All language subtitles for Gordon Ramsay Uncharted S04E05 Cubas Savory Secrets 720p WEB-DL HEVC x265 BONE

I think I
have what you're looking for.

So, do you know what it is?

- This?
- Yes.

Yeah,
this is a tree stump.

Stop it, mushrooms. Come on.

No,
you're not even close.

- Really?
- Yeah.

- Go on.
- Give me a hand.

I have
these tools here.

I pull one side and
you do the other slowly.

Watch out, you see already?

Oh my God.

Don't be afraid.

Bloody hell.

I'm on the
old streets of Havana, Cuba,

and this island is legendary.

It was once renowned as the
actual jewel in the crown for

the Caribbean Islands.

And after many decades of being
closed to the outside world,

Cuba is now starting
to open its doors.

Located in the western
edge of the Caribbean,

Cuba stretches 750 miles

from east to west.

There are mountain rainforests,

miles of coastline
and lush countryside

filled with thousands
of organic farms.

Cuba maybe only 94 miles
from the edge of Florida,

but a US imposed trade embargo
that has nearly 60 years has

made it my most
Uncharted destination yet.

I'm here to find
out about the people,

the food and what it takes to
be a great chef on this island.

Look at that.

- Good morning, hola.
- Hola.

Is
that how you go shopping?

Wow.

So, this how it comes to you.

That's amazing. Lucky man.

Gracias.

Now I'm here to
meet Chef Luis Batlle,

one of Cuba's renowned chefs.

He's gonna give me an
insight to this island.

Oh, wow, look at those cars.

They are beautiful.

Luis!

- Gordon.
- Finally.

Wow.
How you doing my friend?

- Hola. Nice to see you.
- Nice to see you.

Oh my goodness, me.

Luis Ramon Batlle
learned to cook in

his grandmother's kitchen
before heading overseas to

find inspiration in
restaurants in Italy and China.

After returning home, he
became one of the nation's

top culinary
personalities on television.

As head chef at
Old Havana's Calesa Real,

he prides himself on being
a passionate ambassador of

Cuban cuisine.

It is my
first time in Cuba and I'm just,

I'm just taking it in.

Oh, wow.

I've been
looking everywhere for you.

I didn't know you were
gonna hanging out with

my favorite things.

Family and cooking are
my first two passions,

but cars, especially
vintage cars hold a close third.

I love them.

Do
you know these guys?

- Yes.
- Yeah, I'd love to.

- Okay.
- Let's go.

Come on, with me.

Come with me.

I
love the hat by the way.

Luis's friend Roberto is a
member of this local car club,

a group of people who
are dedicated to restoring

these beauties and
keeping them on the road.

- Welcome to Cuba.
- Good to see you.

I am Roberto,
nice to meet you.

Look at this man,

the most renowned chef in Cuba.

I'm honored to be
here in his presence.

He doesn't look
like a chef, does he?

- Yeah, he's like a rock star.
- Rock star, yeah.

If
One Direction was to exist

in Cuba, this is the
granddad to One Direction.

Grandpapa.

- Oh, me? Wow.
- I'm joking.

Come on.
These are beautiful by the way.

Oh my goodness, me.

How old is this thing?

This one is a
1955 Chevrolet Bel Air.

Wow.

How did it stay so
pristine in today's world?

We use Cuban ingenuity
and the help of each other,

that's the way we
keep the cars on the road.

I love that.

Now, my first time
in Cuba and I'm excited

to meet this incredible legend.

But I'm desperate to get
inside this beast and drive it.

- I mean, this?
- Yes.

I cannot
let you drive my car.

I've seen you drive.

- Wow.
- Well, sit with me.

I can't
come all this way to Cuba and

not drive this
historic piece of art.

Okay, just
promise me you'll be careful.

I promise. Right.

How do we get the windows down?

- Please wait.
- Yes.

Where's
the horn? Just in case.

That, right, is.

- Let's go.
- Okay.

- Woo!
- Yeah, we're going.

I'm so
excited to be here in Cuba,

you know that?

This is, for me, a dream
come true because it's like

a culinary treasure
that's been hidden in

a time capsule for decades.

It's got a reputation
for rice and beans,

Cuban sandwich, pork, but

surely there's
much more to that.

So, I
had no idea that there's a,

a strong African
influence here as well.

With Cuba being
closed and sort of shut off to

the rest of the
world for so many decades,

it's challenging, right?

The main thing
for Cuban chefs is to wake up

every morning,
get your hands dirty,

getting the ingredients is
not just going to the market,

it's just getting literally
hunting your ingredients.

So, the
challenges are being resourceful

having no waste and getting
your hands dirty every morning.

It, it,
it's, it's music to my ears.

I'm so excited.

It's going to be
a great, great week.

I promise you,

they're big hands but
they're not manicured.

I will get my hands
dirty and I will see you

at the end of the week.

- Okay.
- Let's go Capitan.

Roberto has
generously agreed to let me use

his car for the week, but only
if he and his car mates get to

be the judges at the big cook,

and only if I'm as gentle with
the car as I am with my staff.

If anyone says
a word, they're fired.

Roberto, you need to relax.

Honestly, I have driven
in dozens of countries.

I know I've got big feet.

But I'll be gentle
on the accelerator.

I promise you because
this thing is a piece of art.

I'm
not babysitting you.

But this is my whole life.

I know.

Plus, I, I
thought you might need

some help with language.

I
could do with the help.

Because Cuba is
surrounded by water,

I'd like to get my hands on
some of the freshest seafood

I can find.

To help me do that,
Roberto has arranged for me

to go spearfishing.

I'd love to find out
about the fish here,

the fish that make it
to the plates in Cuba.

We are on an island
so we can find many things.

Yes.

But fishing
here has challenges,

logistical challenges.

- Right.
- Fuel, uh, support.

Even the
gear is not easy to get.

- Seriously?
- Of your daily catch.

- Every day?
- Every day.

Wow.

You know,
fishermen in Cuba,

they struggle, they have to be
efficient enough to catch more

in order to make our
day when we're fishing.

Right.

What a spot.

Hey, what a drive, by the way.

The real deal
when it comes to spear fishing?

He's an
expert diver and a fisherman.

Right.
And what's his name?

His name is Pedro.

Pedro.
Okay, where is he?

Can you
see him right there?

He's over there.
He's waving his hands.

Can you see there?

Pedro!

Gordon,
Roberto, over here!

What's he
doing all the way over there?

He's waiting for us.

There are two ways
of getting there.

One, we go all around there,

it's gonna take
like a couple of hours.

This
skin's from Scotland.

I'm going to be toast by
time we get around there.

- It's going to be bad for you.
- Yeah, very.

The other way, we
take a boat, go over there.

The
little boats over there?

No, no, no, no.
No, no, I mean, these boats.

Oh, stop it.

That's not a boat.
That's a float.

There is no freaking way.

Come on. Seriously?

Trust me, it
floats and it has a paddle,

so it's a boat.

Let's,
let's see him get one of those

fishing boats over
there and then drop us off.

There's nobody
over there, if we get on

those boats, they're gonna
thing we're stealing them.

So, this is what I have here.

We're gonna get there
like 15 minutes maybe.

- On a floatie?
- On a floatie, with a paddle.

If it wasn't
90 degrees, I'd walk around.

15 minutes across
there, I'm gonna do it.

But I'm gonna change
first into my diving gear.

- Let's go.
- Seriously.

You hear so
much about Cubans vintage cars,

and not a thing about their
vintage Styrofoam watercraft.

Nothing like floating
on a piece of garbage.

Now I see why.

Okay, I'm on it.

Let me,
let me push you out.

Whoops, easy.

Thank you.

It's not lost on
me that my Cuban host is dressed

like Johnny Cash and
doesn't look like he has

any intention of
getting his hair wet.

Come on.

For me, as usual,

it's a different story.

You jump on
it like a horse, yeah, okay.

Now, okay, not like a horse.

Seriously?

Oh,.

This is crazy, man.

I'm 220 pounds, six foot, two.

I wasn't built to float on a
piece of foam, let me tell you.

Roberto! Seriously?

This is a crazy idea.

Come on. Come in here.

, now.

Come on.

Pedro.

Good to see you, sir.

Pedro, agua.

- Man.
- Water.

Come on.
Come on, I'm waving!

Hey,
come on, man, we made it.

We made it. Alive.

Pedro. Good to see you.

How are you?
Good to see you, my friend.

Oh my goodness, me.

Man, what a workout.

- Yes, sir.
- And I'm amazed.

This
thing kept me afloat.

A little piece of
Cuban ingenuity, right?

- Yes, sir.
- And what are we fishing for?

Lionfish.

All right, beautiful.

But this is way too
shallow to spear fish.

Come on, seriously,
where are we going?

We have to go
across that mountain and

I'm going to show
you a beautiful place.

That's where your fishes are.

Come on.

Roberto, I'm gonna kill you.

Lionfish are invasive,
predatory reef fish that

have become a terror in
that have become a terror in

They are voracious eaters
that devour everything in sight,

and leave behind a
path of destruction.

Shielded by
their venomous spines,

which in humans can
lead to painful swelling,

heart palpitations, and
on rare occasions, death.

They have no natural
predators to keep them in check.

Lionfish are evasive,
incredibly detrimental to

the ecosystem but
more importantly,

not really featured
here on menus, right?

- Not very popular.
- No.

While lionfish
are said to be incredibly tasty,

they haven't hit
the mainstream yet,

mostly because they're
dangerous spines can make

them a tricky fish
to catch and clean.

Wow. So, this is the spot?

These fish are dangerous, right?

- Yeah, it's very bad, you know.
- Yeah.

Very good for,
for eat, you know.

I've
dived for them before but

I've never spear fished for
them as, what's the technique?

- Hawaiiana.
- Yeah.

Yes, you
say it, Hawaiian harpoon.

- Hawaiian harpoon.
- Use them by your hand.

Yes. How,
how deep are we diving?

Maximum maybe
three, four or five meters.

I know you
don't want to get your hair wet,

but where's the steps?

There are
no steps, so you're jumping.

- Oh my God.
- Are you ready?

Yes, sir.

This coastline is rugged.

There's no stairs, there's no,

there's no ladders.

You're jumping.

So, it's, all right,
buckle up and go.

The minute you hit the water,

the visibility
below is breathtaking.

But it's so still
that it's almost spooky.

From the surface, we
scan the coral below

in search of our
prey and it doesn't take

long before Pedro
spots a lionfish,

it's venomous spines
sticking out from underneath

a coral head.

From a safe distance,
he manages to spear it.

It's not pretty, but considering
the damage these fish do,

every one removed from the reef,

gives the native species
a better shot at recovery.

Now it's my turn.

And Pedro points
out a pair of lionfish.

I take one deep breath and head
down and pull back my spear and

aim it at the fish.

Damn, and it's back
to the surface for air.

,, damn.

I take another breath
and dive down again.

But the fish
aren't anywhere in sight.

I finally spot one of them
lurking under a coral head.

I manage to force it out of
his hiding spot and spear it.

You got it.

- Woo!
- Woo!

Yeah, you got it.

Great job, guys.

My fish may be tiny,

but I like to think that
when it comes to lionfish,

size doesn't matter.

The fact that I got
one is all that counts.

There's a dual
dimension with this lionfish at

the table in the final cook.

They're evasive,
they need to be eaten.

And so, I'm gonna
bring a little bit of heat,

a little bit of sourness,
a little bit of sweetness to

this fish and sort
of blow their minds.

I finally talked
Roberto into letting me

take the car on my own.

So, with my lionfish in the bag,

I'm heading to the far western
corner of the island to Viñales,

a region that's a
three hour drive from Havana.

I've connected with Miami
based Cuban chef Mika Leon,

who comes here
often for inspiration,

something I hope
she'll help me find as well.

How fortunate am I,
the fact that you're here

at the same time?

Coming up for
some R and D, right?

Yeah, well, I'm
opening another Cuban restaurant

So, what better place
than Cuba come back to

my roots for inspiration?

Lucky that you're here and
you're trying to beat Chef Luis.

So, what are you looking for?

Personally, you know
how competitive I am, right?

I know, so am I.

And don't
you ever change that, girl,

let me tell you.

So, Luis has told me to
get into the countryside,

get your hands dirty.

And there's one ingredient that
I'm desperate to work with...

- Tobacco leaves...
- Oh.

Just to see
it from the sea to the plant

and then fingers crossed,
and getting a couple of leaves

and trying to blend
that rich tobacco flavor.

Well, you came
to the right place because

one of my dear friends Jose,

is one of the best
tobacco producers in the town.

- Really?
- So...

What I
am noticing immediately is,

is the sparsity.

There's no food markets
that are flourishing.

There's no spice markets.

There's no butchers,

no fishmongers,
everything's hidden.

It's what we
would call the Cuban connection,

who you know and who knows
who and trying to find that

ingredient you're
trying to work with.

Wow. Wow.

This is gonna
be challenging for you.

Girl,
are you trying to scare me?

No, I'm trying to
get you ready to beat Chef Luis.

Geez.

Consider
me your Cuban sous chef.

- Game on.
- Let's do it.

Viñales is
a fertile agricultural region

where traditional farming
methods have been practiced

since the 17th century.

The valley here is
known for its tobacco fields,

but Mika's had me stop
in a spot where there's

not a tobacco plant in sight.

I'm getting the feeling
she's up to something.

Where are we going, please?

I'm taking you
on a little shortcut since

that drive was so long.

A shortcut.

To get to
the field, the fastest way

is through the mountain.

Through the mountain?

- Through there?
- Yeah.

- And why do we need these?
- You'll see.

Girl, you've
lost the plot, seriously.

Watch
your head, Gordon.

What
in the hell are we doing?

I think I'm
gonna skip my yoga today.

And I think there's
gonna be our little workout,

you're gonna have to hunch down.

.

Careful,
watch your head, Gordon.

My God.

Where are we going? Seriously.

Watch
your step, Gordon.

What the hell?

What are those
kayaks doing down there?

We're kayaking.

Oh my God.
Girl, you've lost the plot.

It's,
it's faster, Gordon.

You
have to be kidding me.

Seriously.

I just want tobacco fields.

I don't want a
massive adventure.

Look at these.

I
promise it'll be worth it.

You're mad. Seriously.

Gordon.

No, no, let's go. Honestly.

We're trying to
make you work for your grub.

Work for my grub?

And if it's not nerve
wracking enough being

underground in a kayak,
Mika tries to distract me

with another nugget
of helpful information.

You know,
consider yourself lucky that

it's not raining today because
when the water levels go up,

we'd technically be
underwater right now.

And if you look up here,
there's a little bit of a,

of a chandelier formation.

That
is absolutely stunning.

Don't
they actually look like

upside down tobacco leaves?

I
don't know because

I haven't seen the
tobacco field yet.

We're
almost there, I promise.

- Oh, sorry.
- This guy's trying to kill me.

.

While I do appreciate
the Cuban cave tour,

my Scottish butt can't
wait to get out of this boat

and into the tobacco fields.

There's light,
there's light, girl!

I told you I
wouldn't steer you wrong.

I'm gonna have some
mojitos and tobacco for you.

Look at that down there,

this is incredible by the way.

- It is beautiful.
- Oh my goodness, me.

You know, it's
off the beaten path but some of

the most beautiful
places that you can visit.

Wow. Absolutely.

Watch out, watch out!

Oops.

- Damn.
- Wait.

We made it. We made it.

Yes!

You think of Cuba in the smack,
bang middle of the Caribbean.

This is a million miles away
from any Caribbean island.

This is, this is real.

Forget the glitz,
forget the glamour.

This is Cuba.

With Mika's cruise behind us,

it's out into the fields where
she's told me tobacco awaits.

Right about now, I'm
wondering why didn't I just

buy a cigar back in Havana?

Hola, Jose.

Hello, friend.

- It's a pleasure.
- It's a pleasure.

- Sí, sí.
- He has tobacco leaves?

- By doing what?
- Oh.

.

Come on, Jose, seriously.

First of all, the cave.

Seriously? So.

I can show.

Yeah,
please, you demo, demo, please.

Got you, so we're
just turning it up.

Got you.

- You can try now.
- Yes.

I mean, seriously.

But slowly. Slowly.

Not stronger, slow.

The tobacco leaf is like a lady.

It's like a lady.

You have to be slowly.

Slowly.
Has he been smoking?

.

- No.
- Cigars?

.

- A little.
- A little.

I have other things,
more easy for you.

Easier, no,
I don't mind working.

Trust me.

- Rolling the cigar.
- Rolling the cigar. Shall we?

- Let's do it.
- Let's go?

Yes, thank you.

Okay, shall we?

No, no, no,
no, no, not here.

- Ooh...
- This is my table.

Your table.
I just want to sit down.

I think you
tried to sit in his seat.

- You have to sit here.
- Oh, is this your chair? Okay.

I guess it's the...

I'm joking,
I'm joking okay, okay, okay.

Oh my God. Got you.

Finally, look at those.

These are beautiful.

They smell
so sweet, that's what it is.

.

That's incredible.

First,
take the stem off, gently.

- Try again.
- Sí, thank you.

Gracias.

Ah, sí.

There we go,
I've got it, I've got it.

You're
doing it counterclockwise.

Oh, upside down.

- Okay.
- Oh.

A lot better now.

This is what you're gonna
use to roll the filling in.

Right. This
reminds me of rolling pasta.

- The waste, the ends.
- Yes. Yeah.

And then
you start rolling it from

the back end forward.

No, no, no, just once.

No, no, no, no.

You have to do faster.

You just
go one direction forward.

My children,
three years old and

can roll better than, than you.

He said, "I don't
think you're smoking it today."

No,
Snoop Dogg could smoke this one.

Jose
finishes the cigar by

rolling it in a
hand-picked outer leaf.

This guy could
teach a master class.

Yeah, come on.

I mean, that is beautiful.

Seriously, I mean,
what a work of art.

I, I'll, I'll think of a
way I can cook with this,

but I mean, I just, I can't
believe we get that from these.

Serious? As good as this?

- Yes.
- Shall we?

- Let's do it.
- Let's go.

Oh
my God, how difficult was that.

While the tobacco we
just rolled won't get smoked

until the final cook,

Jose shows us something that's
actually smoking right now.

What the hell is that thing?

He
made you a lechona.

- Lechona.
- Pork.

- There's a pig in there?
- Yeah.

So
these are banana leaves.

Bloody hell.

Kind of
like in a hammock method.

And the
method this gentleman here,

he's just swinging the pig?

I've never
seen since a glamorous pig in

a hammock, let me tell you.

What an amazing idea.

- How crispy is that?
- You want to try it?

I'd love some,
look how crispy that is there.

We just literally
pick it off the hammock?

Oh my God. Gracias.

That's gold.

Oh my God.

And it's
a pig from the farm, too.

Crispy.

It's so good. Honestly.

.

Do you
mind if I just go and just

take a little bit
of the pork butt?

- Sí, sí.
- Sí, oh my Lord.

Oh my.

Oh my Lord.

.

That is delicious.

Sorry, off.

.

Wow.

It's so succulent and
incredibly flavorsome, honestly,

I just want to go in a chair,

knife and fork, and
just sit here and eat.

What an amazing
way to cook a pig.

I mean, it's delicious.

I'd love to go up against
Luis and, and use this.

But how do I go up against
him and spend, you know,

from 3:00 in the morning
swinging this freaking thing?

I'll volunteer
myself as your sous chef.

Serious?

Yeah, I'm trying
to get you to beat Chef Luis.

You'll swing the hammock.

I'll
babysit your pig.

That would be amazing.

- Let's do it.
- One final request.

Can I borrow
the hammock just for 24 hours?

No.

It stays
in the family, Gordon.

But we are
family, we look like brothers.

Seriously? Exactly like this?

I will show
you the, the metals.

The metals.
So, these are the...

- To make it.
- Wow.

- The biggest ones.
- The biggest ones.

Where
are these from, Jose?

.

From the building
of the roof of the house.

Wow.
Again, resourcefulness.

- Ingenuity.
- Amazing.

So, are you ready?

Yes.

To build a hammock,
Jose starts by laying out

the rebar in a grid.

It's almost like you're
laying the foundation down

where you would normally put
cement in something like this.

Mm-hmm.

To
hold it all together,

Jose heads back into the
pile of construction leftovers

as one does in Cuba.

But
the MacGyver like thinking

doesn't stop there.

So, you're
kind of seeing the nail there,

and then he's using
the nail to kind of

spin the wire to grab it.

You do this more
better than rolling the cigar.

Finally,
I'm in his good books.

That means a lot.

Seriously, this morning
we came out for tobacco,

now I'm making a
hammock for a pig.

What an amazing technique.

I'll tighten them
up back at the cook.

Seriously, I'm so grateful.

- Mucho gracias.
- Gracias, Jose.

The
lechon is the heartbeat.

I mean, that's, that's
the one missing ingredient

I needed for this final cook.

Not just the flavor of
that beautiful baby pig

but the technique, the hammock.

And now I've got a sous chef.

She's just gonna swing
that pig in the hammock.

So Luis said, "Get
your hands dirty."

I've gone above and
beyond getting my hands dirty.

I'm in it.

With only one day left
before the final cook,

I'm heading west of Havana out
to an organic farm to get myself

some very special
Cuban ingredients.

And there she is there.

Annabelle!

- Hola.
- Hola.

Oh, man. Good to see you.

- Cómo estás.
- Are you well?

Finally you made it.

I finally made it.

It's so nice to
see you, darling.

My pleasure.
Welcome to Picato Gan Suca.

It is beautiful.

My goodness, me.

One day left before the cook
and I want to get my hands on

something that is
gonna surprise Luis.

- Okay.
- What makes this farm so unique?

We arrived here
10 years ago and decided to

establish an
organic family farm.

- So, all organic?
- Yeah.

And
then staples, plantain.

And many others.

Uh, plantain...

Is it, uh, is it the season now?

- You have one here.
- Where?

Do you
think that can work for you?

Ah, yes.

Annabelle, what's the
best way to cut them there,

so I don't destroy it?

Well, you're a tall
guy so I think you can just grab

it a little bit
and clean cut, please.

- So, up there?
- Yeah.

Amazing.

All good.

Very good indeed. Thank you.

Yes.

Annabelle's
farm is the outdoor equivalent

of a grocery store.

The only thing I'm missing is a
four wheel drive shopping cart.

- Is that fresh tamarind?
- Yes.

Wow. Look at that.

As much as you want.

That is beautiful.

God, it's so ripe
as well, look at that.

You, you must
go the opposite way like...

.

- Okay.
- Yeah, just pull it.

That's all right. Man.

Let me try one.

- Mm.
- Mmm.

Perfect.

That is so tasty.

Yeah.

So, plantain,
tamarind, is there anything

else on this beautiful farm?

Follow me.

Another surprise. Where?

Yeah.
And these, you will love.

So, do you know what it is?

- This?
- Yes.

Yeah, it's a tree stump.

Stop it, mushrooms. Come on.

No,
you're not even close.

- Really?
- Yeah.

Go on.

Just look
around a little bit closer.

And let me show you.

.

It's a beehive.

Yeah, yeah.
But no, no worry.

There's a beehive in there?

- Yeah.
- And they don't sting?

They don't.
So, give me a hand.

I have these tools here.

I pull one side
and you do the other.

Watch out, you see already?

Oh my God.

- They're all there.
- Bloody hell.

Cracking that thing open,

I honestly thought to begin
with she was messing around.

beehive,
bees that don't sting.

This is a beautiful,

beautiful hive we found,
you have here some pollen.

You can see you
have also some honey.

And that,
is that pollen there?

- Yeah.
- Is that pollen?

Yes.

Can we lay it down?

Can you help
me to open it a little bit more?

So, yeah. Oh, watch out.

There you go, oh, whoa,
watch out, watch out.

Slow, slowly, slowly.

There we go.

In
any other country,

I'd be wrapped up in a bloody
bee suit, uh, scared

about those bees
creeping in under the suit.

But that was majestic.

That was just incredible.

Would
you like to try that?

I have some.

.

- There you go.
- No. Are you?

I am
very serious, man.

Oh my God. Oh my God.

This is the
way my daughters likes to

have some honey.

Your,
your daughter does this?

Every morning.

Thank you.

That is extraordinary.

There you go.

And don't be scared.

That is delicious.

I thank them
every day for the honey.

That is unreal.

That is un--believable.

And bursting that little
comb and then sucking that

incredible honey,
I mean, you can't,

you can't buy that.

You just, there's, there's,
there's no amount of dollars

anywhere on the planet
that can buy that experience.

Try
some pollen also.

What do you taste here?

- Citrus.
- Yeah.

That's incredible.

What a gift,
thank you. Seriously.

May I take some
honey and some pollen?

Yeah, definitely.

Two very
incredible secret weapons

up my sleeve.

Luis has got no
idea this one's coming.

Definitely,
he will be surprised.

Please.

This country's been
shut down for decades.

I've opened the safe.

I've gone in and on every layer,

there's another trinket
box full of majestic,

amazing ingredients
that I've never seen before.

But the big shock,
the bees, the honey.

I'd never quite
experienced anything like that.

From a chef's
point of view, honestly,

it doesn't get better than that.

Now,
it's the day of the big cook.

Mika was kind enough to get that
pig started for me this morning.

She's been up since the
crack of dawn swinging that

delicious pig in that hammock.

Fingers crossed
we've made headway.

Now, Luis may know
this island inside out,

but I think I've got some
amazing local ingredients that

just may take him down.

Luis. Mika. We good?

- Hey. Hey!
- Good to see you, bud.

Oh
my goodness, me. You good?

Yes,
I feel too good.

How we doing?
Early start this morning?

- Hell, yeah.
- That looks beautiful.

How's it doing?

Good,
it's looking really good.

Let me get
a quick look, just to check.

Oh my Lord.

We're having a roasted pig
in a hammock, how cool is that?

It
was extraordinary.

You said get your hands dirty.

They got battered and bruised.

But the most amazing
week honestly, Luis.

Yes.

And the
car came back in one piece.

What is that?
Ah, what are you making?

- La ropa vieja, ah.
- Sí.

Ropa vieja translates directly

to old clothes.

But it's actually a delicious
recipe made from shredded beef.

It's also Cuba's national dish.

I'm doing something similar.

I'm
gonna do a classic,

but I'm gonna lift
it up a little bit.

I'm gonna put a bit of,
a bit of a twist on it.

I'm gonna put a
little bit of lechon,

I'm gonna serve that with
some beautiful, amazing honey.

Yeah?

It's from
the bee that doesn't sting you.

.

He's laughing
that you're putting pork in

the ropa vieja.

.

He's under the
impression that you're making

a lechon Wellington.

A Well...

.

No, I'm not going to
make any Wellington, seriously.

I don't think that'd go
down too well here, trust me.

The lechon is the
star of the show.

So, Luis seems to have
thoughts about other ways

to put it to use.

I think he's
gonna make his fish there and

pray that pork fat kind
of falls into his fish.

I love that.

Are you using any tobacco?

Mika, could you get
me some pork, please, darling?

Yeah, of course.

Gonna
start shredding that.

We'll start off with the
butt I think, you know that.

See this, how beautiful is that?

Nice.

Look at that, thank you.

Thank you, darling.
Great job, thank you.

What cut is he,
what cut would he like?

.

I think he's gonna
hit the back, too, of the pork.

Is that right?

Oh my God. So beautiful.

Gordon, do
you mind doing me a favor and

holding this rope really quick?

- Seriously?
- Yeah.

I need
to help Luis, too. Yeah.

For how long?

Just
for a little bit.

Hey, seriously.

I'm helping him
make tostones over here, Gordon.

Is
he running behind?

I think
I'm on team Cuba now.

I mean, seriously, girl.

So, I'll just multitask and
do some leg exercises and pull

and stretch at the same time.

Okay.

Bloody hell, that is hot, man.

That's very hot.

- Woo.
- What, what?

You make
tostones back in London?

What, what's he doing?

Where, where, hey, seriously.

Now you're his sous chef.

Okay,
now I'm gonna go to you.

Just
take the, take the...

Wait, wait, I
need to help him one more time.

Oh, for God's sake.

.

What the,
what the, what, what?

What does that mean?

He's
singing his lullabies from

his parents to the pig now.

Okay,
listen, forget the lullabies.

Okay, I'll help
you out, Gordon, I'll help you.

Well,
take over the pig, please.

- I'm Team Gordon again.
- Okay, thank you.

Singing
lullabies to a pig that

I'm pretty sure is in
the deepest of sleeps,

Cuba continues to surprise me.

It's time to unleash the
Scottish surprise and show

him that I, too,
can get creative.

- Luis.
- Yes.

Two seconds.

At the beginning of the week,
you said be resourceful.

I'm taking the fat from the pig
and tenderizing my lechon ropa.

Wow!

In
the what, in the what?

- Ropa vieja.
- It's ropa vieja.

Ropa vieja.

That is,
does he like the idea?

.

He loves it, he says
you're being very resourceful.

There's
more grease in here than

there is in Roberto's hair.

It's cool,
think of the money you're saving

on shampoo and conditioner.

Exactly,
resourcefulness again.

While Cuba has
surprised me at every turn,

it seems Luis is
determined to keep it coming.

Oh, it's lovely.

See, I
never thought you'd be

serving mango with pork.

I love the idea
of that mango with the pork.

You serving it on the pig skin?

No, now he's getting all posh.

Ah, you got the pig, wow,
he's got the pork fat underneath

that now, so it's
acting like a little trivet.

Oh, nice.

I think you got to
be scared, Gordon.

The guests
are due to arrive any minute.

And I think we're
both feeling the heat.

And while it's easy for
us to fuss over the lechon,

we can't forget about
the beautiful lionfish.

Now, I've drudged these
lionfish in some smoked paprika,

and I'm gonna get them
really nice and crispy,

almost like a nice little
sort of lionfish goujon.

I roasted it first and
I stuck it in the ropa vieja.

A fusion.

They're adding a
little bit of sweetness to it.

Hope so.

Just as I'm
finishing the fish dish.

Beautiful.

Suddenly,
Annabelle and her husband along

with Roberto and
the other members of

the car club are here.

Nice to see you.

Hi, guys.

Their
arrival is a harsh wake up call.

Time to pull it all together.

Okay, Luis, we good?

You got the use of my fryer.

Would you like some help? Luis.

Moving fast, Gordon.

Always..

It's a race to the finish
as we put our final touches

on our dishes.

Would
you like some help?

While a touch
of honey finishes off one dish,

Chef Luis borrows
Mika to help plate his.

- Luis.
- Yay.

- Well done.
- Gordon.

- Bravo.
- Okay.

Good job, girl. Amazing.

Thank God you got a sous chef.

Good luck, guys.

Right. Let's go.

Hola.

Hola.

Wow.

Excellent.

Welcome everybody,
so nice to see you.

Luis is serving a
traditional beef ropa vieja,

paired with glazed plantain,

grilled lionfish, served
with pineapples, peppers,

parsley and lemon and

a caramelized lechon
served with a mango sauce,

cinnamon and a touch
of that precious honey.

My take on the ropa vieja
features tobacco smoked lechon

and tamarind and it's served
with pork stuffed croquettes

drizzled with honey.

My lionfish has been
seasoned and deep fried and

paired with a
roasted guava salsa.

And my crispy lechon
comes with a mojo sauce

of citrus and herbs.

Amazing. Mucho gracias.

Thank you,
thank you very much, chef.

I can't
tell which one is...

It's really good.

Wow,
they're digging in, aren't they?

And it's so nice to
see Roberto's, uh, mates

from the car club.

I
think they like it...

.

He said that
they're really liking his food

a lot more than yours he thinks.

Well.

This fish is good,
but I prefer this one.

Mm-hmm, I, I prefer
that one, yes, that one, no.

- This one is not dry at all.
- Yeah, yes.

The taste
is amazing, the sauce.

- Wow.
- The sauce is amazing.

It all
started with the lechon.

What I'd like to do is
take the rest of that pig

back in my suitcase home.

Take the
head, leave him the body.

I preferred Luis's
ropa vieja, it's very good.

But to be honest,
Gordon's is good, too,

so it's a bit like, almost tied.

But I tried
this with the mango sauce

and it's really nice.

The meat is
not so soft, but the sauce,

the flavor and the
onions are amazing.

Right,
it looks like they're done,

and it's time to
find out the verdict.

I'll see you again in Miami.

I'm more than
happy to show you our country.

Right. You
ready to prepare your misery?

- Yeah.
- Yes? You ready?

- Okay, wow.
- Well then.

We want
to have a round of,

of applause for both of you.

Well done, guys.

Because we
have enjoyed this a lot.

I mean, it was difficult for
us to decide, being very honest.

Okay, so the pork, both
were fantastic, we're,

we're giving the edge to Luis.

It was very good.

Bravo.

.

The mango sauce as a
secret ingredient was fantastic.

Yeah, beautiful. Congrats.

Seriously, I'm happy for you.

But it's early days.

So, the second dish.

The fish, we all
voted for this one over here

and it was Gordon's.

I mean, it was fantastic.

We loved it.

So, one, one, it all
comes down to the ropa vieja.

And
both are fantastic.

But we have to be honest, we
fell for Gordon's ropa vieja.

Yeah. Come on.

- We, we have to.
- Congratulations.

Yes. Just amazing man.

Both of you are great.

We were amazed
because ropa vieja is like

our national dish, and for you
being for the first time in Cuba

and having done that,
you did a great job.

It's been a dream to
be part of this experience.

You said get your hands
dirty and fingers crossed I've,

I've done justice to
your incredible country.

I'm going to miss you
all and especially you.

- Ciao, ciao.
- Ciao, ciao, ciao.

- Bravo.
- Ciao, ciao.

Thank you, God bless.

.

Wow, I've
had the most amazing week here

in Cuba, and seeing
this stunning island from

a chef's perspective, honestly,

it's a once in a
lifetime opportunity.

I've ventured to the coast
through caves and countryside to

find some truly unique,
extraordinary ingredients from

going spear fishing
for venomous lionfish to

making a hammock for a pig,

to sucking honey
straight from a beehive,

this country has really
opened my eyes and shown me that

nothing is impossible if
you set your sights on it.

The resourcefulness, the
ingenuity and the creativity

from the Cuban people
is second to none.

And as they say
here on this island...

See you later.

Off to my next adventure.

Captioned by
Cotter Media Group.