All language subtitles for T.G.F.T.R.S17E01.WEB

All right, ready?

Feel the rhythm.
Feel the ride. Giddy up.

-It's food truck time!
-[all cheering]

Ladies and gentlemen,
The Great Food Truck Race
is back.

You won't get this
anywhere else, man.
I promise you.

[Tyler]
And we are about to embark on
the most epic adventure

-that we've been on.
-Let's go!

And it's so good to be
on the road again.

-Galveston, are you ready?
-[contestants] Yeah.

[Tyler]
We are hitting the Gulf Coast
with nine teams

-of first-time food truckers.
-Let's go!

[exclaims] We did it!

We're going to be traveling
1,400 miles from
Houston, Texas,

all the way to Miami, Florida,
for a chance at

the grand prize of $50,000.

That's what I'm talking about.

But the Games on the Gulf
will not be easy.

I'm, like, really upset
right now.

-I'm not even playing
with you.
-You got 30 seconds.

Got him.

[Tyler] Each week,
we'll roll into
a new town,

where each team will get
just enough seed money

to make some amazing food.

[indistinct shouting]

-[Tyler] Reeling
the customers...
-You get an empanada.

-Come here.
-[Tyler] And sell...

Okay, one Crabby Fry.

-[Tyler] ...sell.
-I'm going to try some donuts.

-Okay.
-[Tyler] Sell.

Look at the snack, baby.

[Tyler] Every week, the team
that earns the least

-goes home empty-handed.
-Hurry up.

We need to get
these orders out.

And after eight grueling
cities chock full of
challenges.

-Hey, hungry pirates.
-Be patient.

I have your food right here.

[Tyler] The last team standing
wins 50 grand

and the title of
Great Food Truck
Race Champion.

[all cheering]

[Tyler]
The game's on the go.

Blast off from Houston, Texas,
right here, right now.

Let's get rolling.

[opening theme music playing]

[woman] We're finally here at
The Great Food Truck Race.

-We're bringing it to Houston.
-Woo!

-We bringin' home the win.
-And the bacon.

Plates on Deck.
Here we go.

Y'all ready?

-Let's go.
-Let's go.

I'm very excited to meet
Tyler Florence.

-I know.
-This is so steady.

We're winning this thing.
We're taking it back
to Gilbert.

Let's go.

[man] It's a race. We're fast.
We're motivated.

-Ain't nobody as fluffy as us.
-No way.

-I'm Kevin.
-I'm Zach.

I'm Cody.

-And we are...
-[all] Bao Bei.

From Washington, D.C.
Zach here.

We've been best friends
for 20 years

since the third grade,
but now we're business
partners at Bao Bei.

Cody has been
a kitchen friend of mine

for almost a decade now.

We chef it up in the kitchen,

making the best
Taiwanese food.

Absolutely.

Our food concept is
amazing Taiwanese street food

and our amazing baos.

The Bao Bei bao,
slow braised pork belly

inside of a fluffy bun.

That's our specialty.
That's what we're known for.

We also have rice bowls,
cucumber salad,

swirly buns,
everything Taiwanese
street food means.

-Let's get you to it.
Let's get it.
-Let's do it.

Absolutely.

Cheese.

-I know. I'm so excited.
-We made it.

Great Food Truck Race.
I never thought making waffles
would lead me here.

-Unreal.
-I'm Joe.

-I'm Maggie.
-And I'm Wally.

[all]
And we're Wally's Waffles.

Wally's Waffles is a Belgian
waffle pop-up

and catering service
based out of
Chicago, Illinois,

and we specialize in
unique waffle creations

that will blow your mind.

We make authentic Belgian
liege-style waffles.

It's a dough versus a batter.
It's chewy.

It's more pastry-like.
So it's not just a waffle.

The waffle's the canvas,
and we paint that canvas

by putting unique toppings
on there.

So Maggie's my sister.

Obviously, I've known her
my whole life.

-We finish each other's...
-Sandwiches?

Waffles?

Anyways, Joe is
my best friend.

I've known Joe for 25 years.

Wally's the waffle man.

Maggie's the prep person.

And I'm trying to bring
the people in.

Let's get waffling!

[upbeat music playing]

Teams, welcome
to Houston, Texas!

[all cheering]

Where you're standing
right now represents

a giant leap that pushed
mankind to its limits.

Welcome to
the NASA Johnson Space Center

right here in Houston, Texas.

[all cheering]

Teams, I want you to channel
that energy and blast off

into your first challenge
right here

on The Great Food Truck Race.

-Are you ready?
-[all cheering]

Astronauts up in space
experience a diminished sense

of taste and smell.

-Oh.
-So they tend to crave food
that really packs a punch.

-And you know what? So do I.
-Same.

So teams,
I want you to make me

an out of this world flavor
rocket blast off dish.

Show me who you are as
a food truck and blow me away.

I want your full experience.
Are you ready to go?

-[all cheering]
-Let's go!

So teams, here are the rules.

You're going to have
40 minutes to prep,

cook, and land
your blast-off dish.

I'm going to be judging
this myself.

We can't wait to show Tyler
our food.

This is our first challenge.
It's time to make an impact.

The team that impresses me
the most is going to win $300

in their till.

So before you even make
your first sell,

you will be in first place.

-Oh, yeah.
-We need that.

-We need that.
-That's a huge advantage.

So, teams, I understand
that you're all
first-time food truckers.

-Am I right?
-Yeah!

Teams, I got nine sweet rides.

-Are you ready to see them?
-Yes!

Let's go!

I'm gonna give you five
minutes to check out

your truck, and then
your blast-off competition
starts.

Are you ready to go?

-Yeah!
-Let's do it!

What are you waiting for?

-Let's get right in!
-[all cheering]

Whoo!

-Yes.
-Oh, my gosh!

-Awesome!
-Look at that!

-All right, let's go!
-Look at this!

Can you see this?

-Oh, my God.
-Open it, guys.

-I'm going to go home
with this truck.
-Wow.

Look at my face.

You shaved.

-We did it.
-Let's make some money.

Let's make Tyler some food.

Hey, Cosmo,
you ready to do this?

-Go ahead.
-All right, teams,
you've had five minutes

to inspect your trucks,
40 minutes on the clock.

-Oh, oh, oh.
-Your time starts now.

Let's go.

-Let's start mixing
everything.
-Let's go.

What the hell is
with everything?

We are doing the fish last.

We always do the fish last,
because it's like, you know,

respect for the fish.

-My name is Keyia.
-I'm Uswa.

-I am Ferhat.
-And we are...

[all] Fishnet.

On the Fishnet food truck,
we're going to serve fish.

I mean, like, fresh,
really nice fish.

-Keyia, how are you?
-Doing great.

Squeezing the lime
for the guacamole.

Keyia and I have been married
for 18 years.

[Keyia] And Uswa is
my head chef at our restaurant

in Baltimore, Maryland.

[Ferhat] I'm going to make
an egg wash fish batter.

I used some Turkish spice.

Ferhat came from Istanbul,
and Fishnet is about us

merging east and west
and looking for fish

that speaks to everyone.

[Ferhat]
Look at this beautiful salmon.

We're making our wild sockeye
salmon tacos bundled in
corn tortillas

with citrus slaw
and a little guacamole
on the side.

The belly of the salmon has
a little bit more fat.

Fries much better.

We got to win this competition
because I hate to lose.

We need the tortillas
right now.

I just don't know what to do
with myself if I lose.

Press on it so it will char
a little better.

The only problem that
I can foresee us having

is Ferhat coming out of
the kitchen.

Lime juice.
We need lime juice.

Because if he comes out
the kitchen.

-We're in trouble.
-Just chop it up.

Handle it. Handle it.
Come on.

We are running out of time.
Let's go.

-He's the Turkish tornado.
-Out of my way.

[Randy] I love it.
We have all of
our starter stuff.

-Okay.
-Yep, yep.

The wheels are
already spinning.
This is amazing.

-I'm Serrano.
-I'm Randy.

And I'm Barenese.

[all] And we are Sola Po'Boys
from Los Angeles, California.

Hey.

I'm head chef of
Sola Po' Boys.

This is my beautiful
girlfriend, Randy.

I'm the brains behind
the business.

And this is my amazingly
talented mom, Barenese.

And I taught her
everything she knows.

Hmm, true.

[Serrano] When we started
dating, I made her
my favorite po' boy.

And I think that's
the moment where
she fell in love with me.

Our po' boys have a little
razzle dazzle

you might not get from
a traditional
New Orleans po' boy.

I think I got
something going.

I got a couple things in mind.

-Okay.
-A shrimp curry salad, maybe?

-I'm not feeling that.
-Seafood salad,
but, like, with curry.

Remove the salad idea.

-Like, it's not a salad.
-I agree.

You see how they just
shot me down?

I mean, I just feel like
let's take it to
another level.

I would like to take
the challenge as
an opportunity

-to showcase what else
we can do.
-Right.

And people need to see that.

Think more.

the spicy shrimp,
spicy tuna on a rice cake.

-It is a mix.
-I feel the rice cake.

And part of this challenge
is to create a dish

that's going to excite
the senses.

So that is going to be
a Cajun shrimp and crab curry

on top of a crispy
coconut rice cake topped with

delicious oysters.

You know what I love about
this meal, Mom?

It gives you
an opportunity to shine.

[Serrano] That's facts.
We didn't bring you
for nothing, Mama B.

-That's right.
-Stop, guys.

I mean, that's real.

-[Kevin] What are we
going to make?
-[Zakary] We're Bao Bei.

We got to make a bao.

Are we going to have time
for it to rise?

It takes around
two hours and 30 minutes

to make a perfect bao.
It's a big risk.

We have to represent our brand
for the first challenge.

Zach, I think there's only
one answer.

At the end of the day,
it's my business.

I want to make the call.
We're making baos.

Cody, you're on chicken duty.

-Zach, you're on
cutting duty, okay?
-Okay.

[Kevin] We decided to make
a Taiwanese fried chicken bao.

To make the bao buns,
I start the yeast

blooming in some water.

Got to put the flour inside,
mix it up together,

getting this dough nice
and kneaded.

I'm doing a nice
little chicken marinade,

oyster sauce,
a little bit of white pepper,

and doing some
five spice as well.

Nice little dusting.

Kevin, your buns look amazing.

[Kevin] They're looking good.
They're looking good.
I'm making it work.

-[Zakary]
We're doing it, boys.
-We're doing it.

-We're doing it.
-Let's go.

The easy part is done.

Now it's all about
the heat and making sure

the yeast works.

We're going to pray that
these buns rise in time.

All right.

All right, teams,
35 minutes on the clock.

-Yeast, milk, flour, vanilla.
-Just a smidge.

Eggs.

[Wally] Today we plan
on serving
the Belgian dream.

The Belgian dream
is a Belgian liege waffle

with our house-made
vanilla cream,

freshly cut strawberries,
bananas,

and a chocolate ganache
drizzle on top.

Oh, we got to put in the salt.

We forgot the salt.
79 grams of salt.

I'm used to making
large batches.

I'm not used
to dialing it down

into a small batch
in a small mixer.

79 grams of salt,
right on the money.

But thankfully,
the dough is
a right consistency,

so I'm ready to throw on
the iron.

I'm doing a couple tests,
waffle hearers.

It'll be a moment of truth
right here

to see if they come out
the right way.

We don't have enough time
to make another batch,

so it has to be perfect.

See how it tastes.

Yeah, we over salted it.

I take one bite,
it is way too salty.

Yeah, it's over salted.

This waffle is bad.

This is really bad.

[Wally] We really have
to impress Tyler.

We can't give him this.

Unreal. Unbelievable.

We really have
to impress Tyler.
We can't give him this.

It has three times the amount
of salt that there should be.

You know what?
All right,
here's what we'll do.

Here's what we'll do.

We're going to balance it out.

We're going to put
a little bit of extra
chocolate ganache

on top and a little bit of
extra whipped cream.

So that way,
it's going to balance

the extra saltiness
in the waffle.

[Maggie]
You want it to look good.

You want it to look like
a Belgian dream.

-Remember that.
-30 minutes left, guys.

30 minutes on the clock.

So Bessie will start
working on the aromatics

to make onions and garlic.

I'm Bessie.

-I'm Barry.
-And I'm Rob.

[all] And we are Team Kalye
from New York City.

Team Kalye is
a group of friends.

Bessie here is
a fashion designer.

I designed our uniform,
and I hope this is going

to make us win, you know,
so that people,

we will attract people.

It's like making tempura.
It's gonna be crispy.

Barry here, I met in one of
the street fairs in
New York City,

both of us having a pop-up.

[Barry] I'm gonna start
cutting the sirloin.

The garlic would be minced.

The Kalye food truck
would be serving

authentic Filipino flavors.

And the main ingredients
on our food is love.

So I'm gonna start using
the mallet to tenderize
the meat.

[Rob] For this challenge,
we're making tangy

and flavorful sinigang
fried rice with beef tapa,

which is sliced beef sirloin,

and sunny egg with
vegetable tempura.

This pan hasn't been
used before,

so I'm going to season it.

It is important to have
a well-seasoned pan.

-Barry, how are you doing?
-Yes.

[Barry] Doing fine.
I'm going to make
the marination now.

Add some banana ketchup.

Banana ketchup was made during
hard times in the Philippines

during the war,

turning bananas
into a ketchup.

I'm actually gonna add
a little bit more.

Okay, I think
I just burned it.

Oh, my God.

I wasn't paying attention,
and this is what happened.

It burned already?

Oh, my God. [laughs]

I just ruined it.

I'm on national TV,
and it looks like I don't know

how to season a pan.

I was burning it.
That was embarrassing.

Do we have to pay for this?

So right now,
I am mincing garlic.

I am also cutting peppers
and onions.

All of these go inside
of our gumbo,

and they bring out the flavor.

[Andrew] I'll be starting on
the shrimp burger.

First thing I'm going
to have to do is start

breaking down our shrimp.

We're also going to be using
the tail for a stock.

-I'm Chef Andrew.
-I'm Chef Jasmine.

-And I'm Chef Terry.
-And we are...

[all] Cooks With Passion.

From Atlanta, Georgia.

Cooks with Passion

is the Caribbean
New South cuisine,

and we're really excited
to be able to show people

a different take on
Southern fusion.

We showcase
a Caribbean side

and a New South side
in flavors

that they may not
have seen before.

We know they never
seen it before,
'cause they never met us.

-True.
-Yeah, facts.

We chose the shrimp burger
because it signifies what
we do.

Shrimp and grits is one of
Tyler's favorite food,

so we decided to go with
the shrimp and grits sandwich.

that comes with two grit cakes
on top of a shrimp burger

with a gumbo dipping sauce.

I got the grits going over
here,

added some milk to it,
salt, pepper,

a little garlic powder.

We met working in restaurants,
and we decided to join forces

to bring Cooks for Passion
to life.

We've been doing pop-ups
in Atlanta for the past year.

Even though we're rookies
to the food truck,

we're not scared of it.

Do y'all think
we're going to make it?

Just got to make sure
that these grits get
cooled down enough

-before we can fry them, guys.
-Heard.

If these grits don't
cool down, we can't fry them.

We can't serve the shrimp
and grit sandwich

-without the grits.
-I'm going to try
to freeze it.

Get those things in, man.

[Carolina]
Have you ever cooked at
somebody else's kitchen,

-and then you come there
to find anything?
-[Chad] Oh, my God. I know.

This will be a little
learning curve.

I am Carolina.

-I'm Paola.
-And I'm Chad.

-And we are...
-[all] Argentina's Empanadas.

...out of Wichita, Kansas.

[Carolina] We are all from
Wichita, Kansas.

But actually, Paola and I
are from Argentina.

I moved here six years ago
because I married

this handsome man.

Chad and I have been together
for six years.

And we're the owners of
Argentina's Empanadas.

I don't think there's
ever been an Argentinian

-on the show.
-[Carolina] No.

I think it's going
to be awesome.

Nobody ever did this before.

For this challenge,
we have decided to make

matambre a la pizza
with a side of potatoes

topped with chimichurri sauce.

Matambre a la pizza is flank
steak turned into a pizza.

-Do we have enough
for chimichurri?
-Yes.

First thing we're going to do
is make our chimichurri.

And we blend parsley,
cilantro, olive oil,

and onion,
and then put it on
the burner to simmer.

-Oh, be careful.
-Woo!

-Look at these golden beauty.
-[Chad]
We're grilling a steak.

We will take NASA's rockets
to the moon, I promise.

Let's go, DTG! [whoops]

I'm Karina.

This is my brother, Oz.

This is my beautiful daughter,
Kiana.

[all] And we are
Down To Get Tacos!

From Gilbert, Arizona.

We have everything in here.
Pots, pans.

Seeing our food truck for
the first time is amazing.

It's a dream come true.

What would mom
and dad think?

DTG Tacos is
a family-based business.

-We started with nothing.
-From a little tent.
And now we're here.

We did it, mom.
We did it.

[Karina]
We're down to get tacos.

But we don't just serve tacos.

We serve quesadillas,
quesaritos, nachos.

And we are known for
our signature barbacoa.

What are you guys thinking
that we should do?

Something that's
just going to blow

his mind with that first bite.

Blast off, right?

We're going to do tacos,
but I think we need
to surprise him.

I think the quesarito
would be perfect.

[Oz] The quesarito.

The burrito meets a quesadilla

with a cheese crisp
on the outside.

In the quesarito
is the al pastor,

which that represents my dad.

The spiciness of it
represents my mom.

-[Oz] Okay, okay,
now we're cooking. [whoops]
-[laughs]

[Ziomara]
I'm topping up the peppers.

I'm going to go ahead
and mix up my spices.

You know, we got to have
that eclectic soul seasoning.

Tyler got any sinus issues
or inflammation,

this spice blend is going to
help clear that right up.

-I'm Ken.
-I'm Ziomara.

I'm Sam.

-And we're...
-[all] Plates on Deck.

We're going to do two
spice blends today, guys.

I'm going to rock out.

I'm head chef and CEO.

This is my wonderful
fiancee right here, Ziomara,

my cousin Sam.

Gotta have a nice
little herbaceousness,

get that flavor going.

We run a catering
and private chef business

in Lakeland, Florida,
serving up

our eclectic soul food,
which to me is a celebration

of global comfort food.

We're gonna need that
signature seafood seasoning.

We do a seafood boil
as well as
a honey bourbon salmon,

-a five cheese mac attack.
-[Ziomara] Yeah.

One of our biggest sellers,
our honey vanilla cornbread.

Check the water real quick
to see if it's boiled,

ready for the pasta.

I'm about to devein
the shrimp,

get it ready for the egg rolls
and for the pasta pasta.

For our challenge dish,
we're making the

passa passa pasta
and a jerk shrimp egg roll.

You're going to give them
the award-winning dish?

The award-winning dish.

Right off the top,
I'm busting them over
the head.

This spice, this jerk,
this flavor, that passa passa

is meant to be a dancing vibe.

Passa passa is actually
a Caribbean dance party,

and I use that
as the name for

our award-winning dish,
because when

you take that first bite,
you're gonna wanna dance.

-Yeah!
-And then look, when it get
right, you gotta do the twist.

[all laughing]

You gotta do the twist.

-We about to get that 300
in the till.
-[indistinct chatter]

I'm tossing the shrimp in
my signature spice blends.

Add a little bit of
a smoky flavor.

Flipping the shrimp.

Got a nice,
beautiful sear on it.

We've got a nice cream-based
pasta sauce going.

Now we're going
to add a little bit

of our Caribbean blend mix.

It's the perfect combination
of the Italian

and Caribbean flavors.

And then we do a little roll
and a nice little tuck.

Ooh, that's a good roll
right there.

There we go, dropping
our jerk shrimp egg roll.

It's going down.
Let's get it.

All right, teams, 10 minutes.

10 minutes, 10 minutes.

I just heard them, 10 minutes.

-Oh, my God.
-Come on.

10 more minutes, 10 minutes.
Let's go, let's go.

-[sighs] The stress,
the stress.
-Don't be stressing me out.

Let's go, let's go.

-So get the chocolate,
the strawberries ready.
-All right.

-All right.
-Make sure we have
the whipped cream.

Make sure we have the scoop
for the whipped cream.

Only thing we pushing on
is our grits.

[Terry]
I don't know if this coolant
is going to be enough.

-All right,
we're going to see.
-[Terry] I opened the fridge.

I checked the grits.
It's still hot.

[Andrew]
We are running out of time.

What are we going to do
about these grits?

If these grits don't cool
down, we can't fry them.

They're going to fall apart
in the fryer,

and it's going to be
a waste of time.

[Keyia]
Let's take a temperature
of the oil.

Sour cream is done.

[Keyia]
What's the temperature?

That [bleep]
is not hot enough.

It's not hot enough.

-It's 190.
-This is my first time
using this fryer.

I don't know what happened.

I don't know why
it's not heating up.

-What happened over there?
-Oh, it's just not going up.

It's [bleep].
What are we going to do?

[Keyia]
What temperature is it?

-It's at 190.
-190?

We're going to reach
the 300 at least.

Oh, my God.

Oh, my God.

I believe in the steamer.

I believe in the steamer, too.
I'm hoping for the best.

Buns usually take 40 minutes
to an hour or three to rise.

If the buns don't have
the time to rise,

they're going to look sad.

They're going to look floppy.

I don't want to show
that to Tyler.

[Cody] Moment of truth, boys.

Get in.

-Somebody count me down.
-[all] Three, two, one.

[all] Oh, no.

-[sighs]
-Oh, my God.

The buns have not risen
at all.

Not only will I not have
something to plate to Tyler,

he knows we're a bao truck.
We're screwed.

[all] Oh, no.

[Kevin]
I've never seen a more sad,

disgusting-looking bao
in my life.

I cannot believe that was made
with my own hands.

-Garbage.
-[Cody] Garbage.

This is not a Bao Bei bao.

I told you, guys.

We have to pivot now.

I say we drop them
in the deep fryer.

So we've completely
abandoned the steamed buns

in this challenge.
Let's just focus on
the Taiwanese flavors

and still show him that
we have the flavor down.

[Terry]
I need to set these grits out.
I opened the fridge.

I checked the grits.
It's still hot.

I need to put these grits
outside or they're not going
to cool down.

It's colder outside
than inside this refrigerator,

so I'm going to put
them outside.

The time is ticking.

All right, teams,
five minutes left.

Five minutes.

[Karina] Tortilla coming in.

One, two, three, quesarito.

[Kiana]
This is the cheese crust
that we want.

[Karina]
To make the quesarito,
we add the filling,

which is the al pastor meat,
the rice, the beans.

We're going to garnish it
with a little bit of

our spicy salsa,
avocado crema.

Are you going to wrap,
or do you want me to?

-I can wrap for you.
-Okay.

All right, let me get
that whipped cream.

[Wally] The first waffle
that came out
is way too salty.

We need to adjust
the sweetness levels,

so we're going to increase
the amount of vanilla cream,
strawberry,

banana, and dress it up with
that chocolate ganache

and dial down the saltiness
from the waffle.

I just increased it to 400.

-Let's see what happens,
all right?
-400?

But we're running short
on time there.

We're going to reach to 300
at least.

This is a disaster.

I'm about to drop
the fish in the oil,

and the oil is not hot enough.

I'mma check these grits
out, y'all.

-[Andrew] Okay.
-[Jasmine] Okay.

Hey, drop that in the fryer.
Hopefully it's cool enough.

If you break up,
it's over with.

See, I ain't looking.

[Terry]
Give me 10 seconds,
and I'll tell you.

[Jasmine]
We are running out of time.

Lord, please let these grits
come out right.

Oh, yeah.

-Yeah.
-[Andrew] We're good to go?

[Terry] Let's do it.

[Ferhat]
I'm looking at the oil.

I was waiting for
the right second.

I'm putting the fish
in the oil.

-And it starts bubbling.
-[Keyia] Woo!

All right, teams,
two minutes left.

If you're not plating,
you better get started.

[dramatic music playing]

Beautiful.
So we got to pull it together.

Oh, my goodness,
that chimichurri.

-That's good.
-Okay.

Guys, I'm going
to start plating.

-These grits come out
on point.
-I think egg on top.

That looks good, Rob.

Let's see the bao real quick.
It's got the craters.

It looks like the moon
wearing NASA.

Can you put some of
the green onion on top?

Just a little razzle dazzle.
Okay.

[Tyler] Guys, here we go.

-T minus 10.
-[counting down]

Teams, time's up. That's it.

Let's go.

[Jasmine] Let's go!

Yeah, yeah, yeah, yeah.

He ain't never seen
nothing like this.

You ain't never seen
a shrimp and grits sandwich.

I think it's gorgeous.

Yes, let's do it.

We have too many blunders
today.

-It's the first day.
The pressure's on.
-All right.

But we got to do better.

Teams, I have challenged you
to prepare a blast off dish

that would tantalize even
an astronaut's taste buds.

And then also tell me
a little bit about

who you are as
a food truck team.

And I gotta tell you,
I am blown away.

So we're gonna start off
with Plates on Deck.
Tell us what we got.

We are Plates on Deck,
home of Eclectic Soul Food.

We have a passa passa pasta,
which is a jerk Alfredo

with a jerk shrimp on top
with some micro greens

and Parmesan
and a jerk shrimp egg roll.

You're not jerking me around
on this, are you?

[all laughing]

-No, sir.
-OMG.

Wow.
The spice on the pasta
is fantastic.

-Thank you.
-I love this flavor profile.

The dish is beautiful.

Way to go, Plates on Deck.

-I think this is the winner.
-Thank you, thank you.

-Nice job.
-Really, really good.

Delicious.
All right, Bao Bei,
tell us what we got.

We got Bao Bei fried chicken
on a bed of

our favorite sour mustard.

The sauce is made
with cilantro,

some garlic,
a little bit of basil.

Top it off with
a little bit of chili oil,

just a little bit of spice.

Of course, you can add more
if you want to.

[Tyler] Yep.

Wow, guys. Delicious.

-I love this flavor profile.
-Thank you, chef.

I think it's
a very innovative dish.

I like the sourness of
the cabbage on the bottom.

I love the bright notes
of all the fresh flavors

on top of that.

-Thank you, chef.
-[Tyler] I like it a lot.

-Nice job. Way to go.
-Thank you.

Round of applause, everybody.
Thank you.

The number one thing
I wanted to do

was share my bao with Tyler.

We failed in
the first challenge,

but I'm feeling
a little bit better now.

[Tyler] Argentina's empanadas.

So there's lots of empanadas
in Wichita, Kansas?

-You're the only one.
-[Tyler] You're the only one?

Shocker.
All right, tell us what
we have here.

[Carolina] Today we made
an Argentinian
Matambre a la Pizza

with potato wedges
with chimichurri on top.

-So chef, is there steak
underneath here?
-[Chad] Yes.

It's flank steak with
mozzarella and marinara sauce.

[Tyler] Nice little mash up of
a lot of different flavors.

Delicious.
Thank you very much.

-Appreciate it.
-Thank you.

-[all clapping]
-All right,
Cooks with Passion.

I'm not sure what this is,
but I know I want it.

We have our shrimp
and grits burger

with a gumbo dipping sauce.

This is a shrimp
and grit burger.

We took our shrimp
and grinded it into
a shrimp burger.

So we turned our grit cakes
into buns,

and the gumbo dipping sauce
is going to finish it off.

-Don't get a dip.
-No, don't dip.

-You got to dip.
-You got it.

-You got to dip?
-Yeah, you got to dip.

Come on, now, dip, baby.

-Yeah. Yeah.
-Ooh.

-There you go.
-Yeah.

Yeah.

Chef, that is delicious
as I thought it would taste.

I appreciate this.

-I can taste your passion.
-Way to go, Chef.

Nice job.
I love Southern food.

I think it's very,
very interesting

and innovative all
at the same time.

-Got to know your audience
and who you're cooking for.
-[Andrew] There you go.

I'm known for my shrimp
and grits,

-and that's pretty nice.
I got to tell you.
-Heard, chef.

Kalye, amazing Filipino chefs
from New York City.

Tell us what we got on
the plate here.

So what we have for you today
is sinigang fried rice

with beef tapa and with
a side of sunny egg.

-Tell us about this beef.
-[Rob] The beef is marinated

in soy sauce, garlic,
and banana ketchup.

It can't be a Filipino dish
without banana ketchup.

-Oh, definitely.
-It just can't be.

[all chuckling]

This is so vibrant,
so delicious, so beautiful.

Looks amazing, tastes great.
Nice job, guys.

-Way to go.
Happy to have you.
-Thank you so much.

-Welcome.
-[all clapping]

All right, so Fishnet from
Baltimore, Maryland.

-Hey, Tyler.
-What's happening?

-Tell us what you got here.
-[Keyia] We have a crispy wild

sockeye salmon taco
with a homemade garlic slaw

and a lime vinaigrette
and a garlic sour cream
on top.

This was the dish that
my husband and I made,

looked at each other and said,
"Hey, we should open
a restaurant."

We haven't made this dish
in a decade.

It's not currently on
our restaurant menu,

-so it was a little risky,
but it's a special dish to us.
-Oh, my God.

I think you've got to put it
back in rotation right away.

-[all laughing]
-I think it's really good.

It's really, really nice.

It eats really well.

Nice flavor profile,
nice and clean.

I love it. Nice job.

-Thank you so much.
-Way to go.

All right, Wally's Waffles
from Chicago.

-How you doing?
-Awesome.

-Awesome.
-Excited.

If you're a fan of
The Great Food Truck Race,

you might have heard of
a little truck called
Waffle Love.

-Yep.
-Came in second place
in their season.

They came in third place
in the All-Star season.

And their waffles
were delicious.

So I've got high expectations.
Tell us what we got here.

So that is the Belgian
Dream Waffle.

It's basically Wally's Waffles
on a plate.

It's our classic waffle
with freshly cut banana,

strawberry,
a house-made vanilla cream,

and a Belgian chocolate
ganache to top it off.

[dramatic music playing]

Jeff, I like the salt
in the waffle.

I think it's really
kind of nice.

If you want to season sugar,
you add a little bit of salt

to something.

It's a nice little
combination.

-I think it's delicious.
Way to go.
-Thank you.

-Thank you.
-Wally's Waffles.

Nice job.

I can't believe we came back
from a salty waffle.

Yes.

Talk about a confidence boost.

All right, Down To Get Tacos.
Who's not down to get tacos?

-Who's not down?
-I'm down.

Are you guys down
to get tacos?

Yeah.

-I make Americans down
to get tacos.
-[Karina] That's right.

That's really how it came up.
We're always down.

But you made me a quesarito.

-Yes.
-I was down to get tacos.

So the reason why we made
the quesarito is

we're a family affair,
and literally every ingredient

that's in there represents
someone in our family.

-So that's why we chose
the quesarito.
-Fantastic.

So we have a al pastor
quesarito

with a side of
rajas con crema.

We incorporated
chile de arbol salsa,

and it's topped off
with avocado crema,
sour cream.

Chef, that's outstanding.

Yes.

It's a really, really
beautiful presentation.

-It's delicious.
-Thank you.

-He's down. He's down.
-He's down.

I'm down to get this.
I'm down to get that.

I think this will be
a lot of fun.

Very popular chef.

Way to go. Nice job.

Sola Po' Boys from
Los Angeles, California.

How you doing?

-Good.
-[Tyler] L.A. in the house.

So I'm very excited
about this dish.

It looks absolutely beautiful.
It doesn't look like
a Po' Boy,

but I want to hear about it.
Tell us what we got.

We decided to go for
a little something different.

So what you have on your plate
is Cajun shrimp and crab curry

on top of crispy
coconut rice cake,

topped with fried oysters.

-Yeah.
-It's delicious.

-Thank you.
-And I think it's very,
very interesting.

I think L.A.'s here to play.

-Yeah.
-I think it's nice.

-Way to go.
-Nice job, everybody.

Teams, wow, look at us.

Now, for first place,
what did I say
I was going to get?

How much was I going to give?

-$300.
-$300, right.

Now, what I didn't tell you
is that we're going

to be calling this season of
the Great Food Truck Race

-the Games on the Gulf.
-Okay.

All right.

And I am going to award
three different medals,

a bronze, a silver,
and a gold with cash prizes

for each one.

That's great. Let's go.

[Ken] We need to get one of
those prizes

and jumpstart our day one

-selling with extra profit
in the tip.
-Yeah.

So teams,
for the Blast Off Challenge,

with a $100 reward,
the bronze medal goes to...

-Down to Get Tacos. Way to go.
-[all cheering]

The quesarito was
absolutely delicious.

[Karina] Thank you so much.

-Nice.
-Congratulations.

-Nice job.
-Thank you.

[all] We got bronze!

It might not be the $300,
but it's $100,

and we'll take what
we can get.

And the silver medal with
a $200 reward

goes to...

Plates on Deck. Nice job.

-Okay.
-Way to go.

Way to go.
Congratulations, my friend.

-Congratulations.
-Nice job.

-Way to go.
-Let's go.

And finally, how much
is gold worth?

[all] $300.

There's a lot of
good dishes here.

But there was one that
really warmed my heart.

And the gold goes to...

So teams, there's a lot of
good dishes here.

Lots of very,
very inspiring flavors.

But for
the Blast Off Challenge,

the gold and $300 goes to...

[dramatic music playing]

-Cooks with Passion.
-[all cheering]

I got to tell you,
quick way to my heart,

-shrimp and grits
all day long.
-Yes, sir.

Nice job. I appreciate you.
Way to go. Nice job.

Nice job. Nice job.

-It's a very, very good dish.
Genius territory.
-Appreciate you.

That's gotta go on the menu
right away.

-Thank you, thank you.
-Absolutely, for sure.

We're walking into
the first sales day
already winning.

300 in the till is gonna be
major for us.

All right, team,
did you guys have a good time?

[all] Yes.

So, teams, I have set up
a piece of spectacular

real estate
in downtown Houston

where all of you are going
to be selling right next
to each other.

I want you to set up
your regular menu.

I want you to size up
your competition.

Knowledge is power.
Know that.

All right, teams,
ready to do this?

[all] Yeah!

Let the Games on
the Gulf begin.

Let's get in our trucks
and let's get rolling!

-Let's go!
-[indistinct chatter]

[Maggie] There's definitely
a big difference between

a food truck and being in
a pop-up tent.

Oh, no. Yeah.

It's nothing like being
back home.

-I would have never expected.
-Here's another bump.

-[thuds]
-Oh!

Clinkity clankity.

[car honks]

So we're talking strategy, T.
We're going to do our best

to divvy up the prep,
and everybody can just do

their part,
and we can get it done
on time.

Wait, where is he at?

I got off at 130.

130?

I don't know where y'all at.
I'm lost.

I pulled up to what I thought
was the location.

I don't see no other
food trucks.

I'm like,
"We're going to win."

But I'm in the wrong spot.

-Terry, where you at?
-Man, I don't know, man.

Lord, fix it, Jesus.

[Jasmine] I'm freaking out.
We can't find T.

[grunts]

Lord have mercy.

How we go from winning
the challenge today

to we can't find T?

[Karina] All right, the moment
has come.

Showtime.

-I park right here?
-Yeah.

Yeah.

Yippee!

There's our truck.

We made it. All right.

All right,
I think we are here.

-Oh, we found T.
-We going around in a circle.

We're really happy
to see our food truck.

-Now we got to go find
the other one.
-Yeah.

Start working on
condiments, vegetables,
chopped vegetables.

-Thank you.
-It's 11:30.

Lunchtime rush is,
I'm hoping, to be like 12:00.

The advantage of selling as
a group is that

you'll be able to see what
the other trucks

are actually doing.

But there's also another
disadvantage,

which is you're selling
basically to the same crowd.

I'm going to start working
on the smash burger

and the donuts.

On our menu today,
we have smash pita burger.

The sauce is ready.

And we're also making fries,
beef overload.

We make the fries first,
and then we top it

with banana ketchup aioli,
chopped lettuce and tomatoes.

And as our dessert,
the ube cake donut.

All right, I'm gonna start
working on the donut.

All-purpose flour,
the butter, salt.

We know that donuts would be
an easy sell.

So I'm gonna put a lot of
my focus in getting it done

and getting it done right.

I'm almost done
with my donuts.

We're literally
the only truck that's selling
ube-glazed donuts,

-which is always a bestseller.
-Okay.

We're gonna be opening in
like 10 minutes,

-so if you wanna come back,
you know, we can try our food.
-Okay.

-Okay, great.
-All right, thank you so much.

Hope to see you later.

[Kevin] Let's just prep
as quick as possible
without losing

any quality of the food
and get to it.

So, Kevin, people see Bao Bei
on the side of the truck.

Should we try to just go
for the prep time

and go for baos today?

The first challenge
really shook me up.

I'm definitely doubting
myself.

We don't really have
that much time.

I don't want to make baos
under these conditions.

The rule of this week is
to not get eliminated for us.

And I think even though
we don't have baos,

we try to encapsulate what
Taiwanese night markets do.

And I still think we can do
that without baos.

-Absolutely.
-Yep, I'm with it.

This is Taiwanese food, guys.
I knew you were hungry.

Working up an appetite?

To try to get sales,
I'm dancing around,

flipping a sign,
doing whatever I can,

just trying to get anybody
I can to look at me.

Because once they see
this pig hat,

they're going to come
check out what all
the hype's about.

I'm not going to lie, guys.
It's a little dead out here.

Hopefully it's this slow
for everybody and not just us.

Here you go.
Here's your bottle of water.

We got customers outside
already waiting.

-Already.
-We have to hurry up.

We're so behind.

What's on the menu today
is going to be
our jerk shrimp,

jerk chicken,
and vegetarian passa passa.

We're going to do it with
a side of curry cabbage.

-And it's a winner for sure.
-That's definitely a winner.

Okay.

We'll have a fast ticket time
because the sauce
will be ready.

Whoo!

I wish you could smell
what I'm smelling.

We'll toss the pasta.

The chicken will be
par cooked,

so we'll finish on
the flat top and cook
the shrimp to order.

All right, we got this
jerk chicken on the flat top.

We're talking three minutes
or less on Ticket Times.

Okay.

I think we're going to try
the pasta shrimp.

We got one shrimp pasta
coming up right now.

-[Ken] One shrimp? Yeah!
-[Ziomara] Yeah.

Mm, excellent.

I've never had anything
quite like this.
It's really good.

-It's a different spin
on Alfredo.
-That's insane.

Customers are reacting
wonderful.

-Tell me what you're thinking.
-20 out of 10.

20 out of 10
on the first bite.

-I like that.
-I'm feeling great
about sales right now.

[Ken] Order up for Jordan.

[Paola] Empanadas!

Empanadas from Argentina!

Two samplers? Okay.

We've got a line,
we've got empanadas

out the door,
and things are moving in
the right direction.

We're about ready on
this first one.

Yeah.
Oh, look at that, everybody.

Look at that. Woo-hoo!

Enjoy.
They are super, super hot.

[Terry] Yeah, baby, we here.

-I see the other truck.
-Come on, let's go.

-We running behind, man.
-We're late.

-Some of these trucks
are already selling.
-Ooh.

[Andrew]
We're really in trouble.

We haven't even started
prepping.

Jazz, I want you to go ahead
and get started on

your Biscoff Cheesecake.

T, I want you to go ahead
and start working
the Shrimp and Grit Burger

so that we'll just meet in
the middle on

the Curry Chicken Sandwich.

On the menu today,
we got our Caribbean Island

Smash Burger,
the Curry Chicken Sandwich.

[Terry] We also have
our gold medal winning

Shrimp and Grit Sandwich.

[Jasmine]
Also on the menu today is
my brown butter cheesecake.

First I put whipped cream,

powdered sugar, cinnamon,
and cream cheese in a bowl,

and I whip it until it gets
to medium heat.

[Jasmine]
So I'm making a cheesecake.

Give it about 15 minutes.

I see other people selling,
so we definitely behind
on time.

I'm worried because
it's lunch rush,

and we're still prepping.

We haven't even put
our menu out yet,

and the rest of the trucks
are selling.

Hopefully we can get
that thing going.

I know we will.

I think I'll do
the fried beef overload.

Barry and Rob, we got
our first order for today.

We got the fries beef
overload.

Yes, another customer.

-Go, Bessie.
-It's working.

People are coming.

Fries overload.

We ordered the loaded fries.

I like it.

I'm a meat lover, so.
I wanted to buy the ube donut.

I'm going to loop around
so I can buy it

'cause they said that
it's going to be done
in like 15 minutes.

Rob, just checking
the ube donut before

I commit to my client.

-How many minutes
for the ube donut?
-Not yet.

-Okay.
-I'm testing the recipe.

It's not where
it should be yet.

Texture-wise,
they're not very good.

All right, right now,
I can't figure out

what I'm doing wrong.

Donuts, I have to redo
the recipe, sorry.

I don't know, actually,
it wouldn't rise.

I have been making donuts
all my life.

How come I can't get it
right today?

[exclaims]

The caster sugar experiment
is not working.

I'm gonna see you,
like, 3:00 p.m.

with the donut, right?

So I keep on telling people
to loop back to us.

And that's a little bit
challenging because
they want the thing now.

The donuts, I have to redo
the recipe, sorry.

The pressure on Rob's face
is getting more intense.

If I cannot get this right,
I'm going to lose it.

Ah!

[Keyia] In Maryland,
we're known for our crabs.

We got them right out
the back door, honey.

The Crabby Fries are going
to completely do it for you.

-How do we get
the Crabby Fries?
-Crabby Fries.

One Crabby Fry.

-You're getting it.
You're getting it.
-One Crabby Fries.

Today on the menu,
we have our Crabby Fries.

We have
our Mediterranean salad.

One fish tacos.

[Ferhat] One fish taco.

[Keyia] We're also serving
blackened catfish tacos.

We have one taco.

-One more taco.
-One crab fries.

I had three crab fries
all day.

Two orders of catfish tacos.

[Ferhat] Just whatever you do,
get started on the fish soup.

Don't want to leave
these people waiting.

We're already getting
a lunch rush.

We got out there fast,
and it's paying off.

-Love it.
-Two tacos.

We need one taco and one crab.

Crab on the side, okay?

[bleep]

You deal with that.

-I'll keep buying the food.
-What's that?

-What happened?
-It turned off.

Generator, generator.

Uh-oh.

We are excited.
We are doing everything great.

All of a sudden,
the power goes out.

Bam.

-That don't sound good.
-Eric.

[generator starting]

I need a sec. [bleep]

[generator whirring]

I started.

Go back in the kitchen.

Yes. Can I get a taco?

Yeah.

[bleep]

This is nerve-wracking.

Oh, God.

No, no, no, no.

-[generator stops]
-Damn!

[Ferhat] Okay,
one taco coming up.

Here you go,
one taco, one taco.

We are in the middle of
the lunch rush.

All of a sudden,
the power goes out.

I check the propane.

The fryer is still on,
thanks God.

Griddle is still on,
thanks God.

We're gonna cook in the dark.

It's okay, we can still cook
right now.

-Let's go.
-Yeah, I got it.

After about 15 minutes into
cooking in the dark,

-[bleep]
-I go out back to

the generator just
to try it again.

[generator starts]

And it works this time,
thanks God.

No, no, no, no, no.

Finally, it's stabilized,
and we are in
the game zone, baby.

-Let's go!
-Whoo!

We are getting it!
We are getting it!

[Rob] I'm just testing it,
but I think I got it.

On the ube dough,
third time is a charm.

It has to be right.

Barry, I got it.

Yeah, it's working.
I thought I'm not gonna
get it.

-[Barry]
That looks much better.
-Whoo!

Rob's ube cake doughnut
is perfection.

Ube donuts!

I want the donut!
I want the donut!

It's a specialty donut.

-Look at this.
-Real good.

Delicious.

-We're going to get
an ube donut.
-Okay.

One ube donut, Rob.

-Well, yeah, I'm going
to try some donuts.
-Okay, all right.

-Yeah.
-So that's the glaze on
the top?

That is the glaze, the ube.

The ube donut's doing
really well.

I think we just put ube
on everything.

We can even make ube aioli
next time.

[woman] Oh!

[Wally] I'm going to really
concentrate because I want

to get the portions right.

And when I get to the salt,
everybody just needs

to be quiet.

[Wally] After the fiasco
during the challenge,

we decided to make
a different style waffle.

It's going to be a batter base
instead of a dough base.

It's going to be super crispy
on the outside

and nice and fluffy, buttery,
and sweet on the inside.

So it's going to be almost
like a hybrid.

Plus, these new style waffles
will be faster to make

than the liege waffles.

Right now,
I need two Belgians.

On our menu today,
we're going to have

our Belgian dream waffle
and chocolate bliss waffles

with hazelnut spread,
house-made vanilla cream,

freshly cut bananas,
drizzled with

a chocolate ganache.

-Belgian dream.
-Thank you.

-Look at that, man.
-Appreciate it.

[man] I'm a huge Nutella fan.
Waffle's crisp, delicious.

Goes perfect together.

All right,
here's your card back.

We're making sales.
Things are moving quick.

I'm just cranking them out of
that iron.

And I'm thinking,
"This might work."

-[Wally] One of each?
-[Maggie] One of each?

-[man] Yes. One of each.
-Yes!

Yay!

[upbeat music playing]

On our menu today,
we're offering

our Fried Pork Bowl.

It's seasoned with some
of those amazing
Taiwanese flavors.

The five spice.

Cucumber salad
right in the corner,

sriracha mayo, some scallions
and sesame seeds.

The Fried Chicken Bowl.

Amazing little bits
of Taiwanese popcorn chicken.

We decided on bao.

-Let's go!
-Bao-chicka-bao-bao.

They're excited about bao's
and I have to tell them,

"Hey, we don't have
bao's today."

I'm going to bao place
that doesn't sell bao's.

Is this a truck that
turns into a plane also or?

-The best non-selling
bao place.
-Yeah.

-All right.
-Thank you very much,
my friend.

All right.
Thank you for my not bao.

-[Kevin] Of course. Enjoy.
-Thank you, all right.

I did like their pink outfits
and the cute pink hats.

Little did I know
that they're bao-less.

I like it. It's not a bao,
but it's a good
fried chicken bowl.

It's our Biscoff Cheesecake.

[woman speaking]

It's a good thing
we won that first challenge

'cause we've been open
for a while

and we still haven't
had any customers.

I got some free samples.

-They wanna buy one.
They wanna buy one.
-[Jasmine] Thank you.

Jas, don't give away
the cheesecake.

That lady wanted
to buy one, man.

-[Jasmine] Yeah, you're right.
-We're trying
to make that sale.

We're trying to keep
them folks come in.

We just lost $5.

Just lost $5.

We gotta step it up.
We gotta move.

It's okay.
We're gonna get it back.

-[cheering] Jasmine! Jasmine!
-[Jasmine laughs]

Can I take a plate
of the tacos?

-Yeah.
-[Kiana] Yes!

Our strategy is
condense the portion size,

price it a little bit lower,

so that we can sell a lot more
a lot quicker.

Nachos.

Here you go.

Quesadilla de pollo.

-Quesadilla de pollo!
-[speaking Spanish]

Tacos and three
waters, please.

-[Karina] Got it.
-[Kiana] Okay.

-Boom!
-I love it here.

-Yeah!
-Here you go.

Whew! Awesome.

Last pasta!

Man, I must say
thank you. Enjoy.

-Sold out!
-[laughing]

We are 100% sold out
of everything.

We appreciate y'all.

Guys, can you believe
we sold out? Ooh-ooh!

We've got a few
shrimps left over

-Mmm.
-and I know
what we're gonna do.

-Ooh.
-What are we gonna do?

Cooks with Passion! My guys!

How we doing?

Just wanted to give y'all
our last plate
'cause we are sold out.

-Ah!
-Enjoy fellas, you heard?

-Okay, okay.
-You got the gold
and I'm coming for it,

with all due respect.

We got the gold
and we're gonna
keep getting the gold.

-Good luck with
the rest of the day.
-Hey, oh, by the way.

-Yeah.
-True that.

[Ziomara] He's gonna
regret that.

[Ken] I think he
instantly regretted it

'cause that was the last time
they had food
come off their truck.

-Oh!
-Oh!

They really think
I was gonna eat that?

[bleep]

The I'm already irritated
from not having any sales,

so that made me
even more furious.

Order up.

Curry chicken sandwich.

Yes.

[cell phone dings]

Barry, Rob. Tyler texted.

[Rob] Uh, okay.

So, he said...

"Teams, your first day
of the race is done."

[Wally] "Finish outstanding
orders and close up shop
and get some rest."

[Paola] "I really hope
you had amazing sales."

"If you didn't, tomorrow is
gonna be a bruiser."

Bruiser.

-A bruiser. Okay.
-All right, all right.

Ooh! What's that mean?

[Keyia] This is everyone's
first day at
The Great Food Truck Race

so I'm hoping
that we did well enough

and that we can just
edge out the competition.

[dramatic music playing]

-We're getting ready
for sell day number two.
-Whoo!

Let's make sure
that we are way more
organized than yesterday.

Even though we had
that $300 reward
from the challenge yesterday,

it might have
rattled us a little bit,

but it's not gonna
change our game.

We're gonna go ahead
and go right back to the top.
We're not gonna slow down.

Go! Let's go, baby! Let's go!

Let's go, baby! [laughs]

We're selling
next to each other,

but one of these trucks
is going home.

And it's not gonna be us.

It ain't gonna be us, boo.

Ha. Not today.

We did so great yesterday
that today's gonna be
double that.

I wanna build on that momentum
from yesterday
and kill it today.

Everything went
so smoothly yesterday,

-we should just stick
to the same exact game plan.
-[Maggie] I agree.

Teams, good morning.
How we doing today?

[all cheering]

-[man] So great.
-Get it.

Well, teams, I have a very,
very special guest today.

You may recognize her
as the team leader
of the Tasty Balls food truck.

[together] Tasty Balls!

[Tyler] And the winner
of our Alaska season.

You have won
The Great Food Truck Race.

[all screaming]

Please say hello
to Misti Buard.

[all cheering]

If you guys are cold,
she doesn't want
to hear about it for a second.

[all laughing]

Misti is here to help me out
with a very, very difficult
challenge today.

As it turns out,
your entire first day
was a trial.

We're going to have
an elimination right now.

-[gasps]
-For real?

We were not expecting
anybody to be eliminated
after one day of sales.

This has never happened
on The Great Food Truck Race.

-Whoa!
-Whoa!

People don't even know
how to work their trucks
and they're about to go home.

Houston, we have a problem.

In my hand is my ledger.

Who made the most?
Who made the least?

-And unfortunately,
-What? [laughing]

who will be
the first team to leave

The Great Food Truck Race:
The Games on the Gulf.

-[sighs wearily]
-Oh, wow.

[dramatic music playing]

In my hand is my ledger.

Who made the most?
Who made the least?

And unfortunately, who will be
the first team to leave

The Great Food Truck Race:
The Games on the Gulf.

Now, I'm not gonna do this
how we normally do it.

I'm only gonna read off
the bottom two names.

The bottom two teams after
only one day of selling are...

[suspenseful music playing]

Bao Bei and Kalye.

[exhales]

This is not
how I'm expecting things.

[Kevin] This is a nightmare.

Our sales weren't great.
We expected that.

We expected to have
the second day of sales

to make up for
all of our blunders yesterday.

This is bad.

Teams, one of you
is about to go home.

It's gonna be determined
by what you do
in the next challenge

that's happening right now.

I want you to create
a Hail Mary dish.

You'll have one last
final chance to prove

that you deserve
to be in the race.

But you won't be
proving it to me.

You'll be proving it to Misti.

Teams, you'll have 30 minutes
to cook and put out your dish.

Best of luck.
Your time starts now.
Let's go.

[Rob] All right. Let's go.

[crowd cheering and clapping]

[Rob] Let's do it. Whoo!

[Kevin] If we don't win this,
we're going home

and my dream
of expanding Bao Bei

is going to be
completely crushed.

Everything is on the line.

Our fried pork cutlet,
it's looking good.

-That's something that Tyler
did not try yesterday.
-Okay.

Let's do some rice on top.
Let's do,
maybe some fried tofu.

We're fighting for our lives
right now.

All right.
Gotta get the rice going.
Here we go.

[Kevin] Using some
of our cucumber salad.

Do a little twist on it,
make it into a relish.

Mix some maybe cilantro
and some peppers into it

just to add
a little bit more flavor.

We decided to make
a Night Market Bowl.

Rice, pork, fried tofu,
a fried egg on top,
cucumber salad relish.

The Night Market Bowl
is a little taste
of everything you can find

in a Taiwanese night market.

We've got a nice little
pork cutlet breading station
going over here.

Coating it in
some crispy panko.

Frying it up into
a golden delicious crust.

[Kevin] Kalye, they make
some good food as well
and I also like them.

But it is what it is.

But right now,
there's no friendship.

We gotta make a dish
that's ten times
better than theirs.

-[Bessie] Don't forget
to breathe.
-[Barry] Oh, it's okay.

Right now, working on
the batter for the Ube Crepe.

For this cook-off,
we're making savory Ube Crepe

with beef torta and drizzled
with manong sauce.

I'm gonna start the sauce
right now.

In New York City,
Barry is famous
for the manong sauce.

I've been making this
for years.

Soy sauce, vinegar, garlic,
onions, salt and pepper
and just water.

Mix that with the cornstarch.

I'm adding
the sugar right now.

It's actually
on the sweet side,

but at the same time,
there's a little spice.

[Rob] The filling,
that'll be ground beef torta.

Beef torta is something
that I grew up eating
in the Philippines.

So what I'm making
is something
that my mom would make

when we have nothing else
to eat at home.

She loves to cook leftovers
and so this is what it is.

Teams, five minutes left.

And what we need next?

Is it just waiting
on the protein
and then plating?

[Rob] Bessie,
how are we doing?

I'm making multiple choices.

I'm done with the torta beef

-and it's ready
to go in there.
-[Bessie] All right.

Two minutes left, two minutes.

So, who's gonna toss the rice?

[Kevin] Okay, fluff it up.
Careful. Careful.

You don't wanna
smoosh the rice.

Guys, I'm almost done
with the sauce.

-[Kevin] Sauce tasting.
-Oh, that's good.

-It's really good.
-[Kevin] It better.

Or else we're going home.

One minute.
You better be plating up.

[Kevin] There you go.
Sauce it up, baby.

[Rob] This is a strong sauce.

I don't want it
to be too overwhelming.

-How's the egg? How's the egg?
-[Cody] We're ready.

-Bring on the bacon. [laughs]
-You hear that?

-Five, four, three, two, one.
-Whoo!

-[sighs in relief]
-Yeah.

Teams, that's it. Time's up.

-Come one, come one.
-All right, let's do it.

All right, Misti.
This is a very,
very tough challenge.

It's a blind tasting.

You have no idea what dish
came off of what truck.

-I do not. I have no idea.
-Okay, great.

This is dish number one.

Feels like a crepe
with some fresh tomato
and onion lettuce garnish

and looks like
a little crispy bacon.

All righty, let's jump.

[Tyler] Okay, there's
something on the inside.
I can see that, right.

-[Misti] Some type
of ground meat. Let's see.
-[Tyler] Okay.

Mmm!

I love the flavor profile.

It's a good combination.
They marry each other.

It's missing just one note.

Just missing
a little complexity for me.

All right, dish two.

All righty, dish two.

Okay, I gotta tell you,
looking at this dish,
I see some skill.

It's interesting. I love eggs.

So to see the crisp
around the egg,
that's interesting.

Let's dig in here.

-[Tyler] Oh,
look at that yolk.
-[Misti] Yes.

[Tyler] What's underneath
the egg you think?

Let's see.
We'll something crispy.
Let's see.

Some rice.

[Misti] Mmm. Very good.

-Definitely enjoy
the cilantro.
-[Tyler] Yup.

[Misti] The cucumber relish.

Really good flavor.
The fried egg, the crisp.

Kinda has a lot
going on though.

-Okay.
-A little too much, maybe.

It's all going to boil down
to one plate of food.

-And here we are.
-Here we are.

[Kevin] We definitely
deserve to stay here.

We are not ready to go home.

I know that at some point,
people will go home.

I just hope
that it wouldn't be us.

Do we have a winner?

We have a winner.

[Tyler] This breaks
my heart, teams.

It's always hard
to see the first team leave.

But pushing forward
out of the great city
of Houston,

we gotta thin the herd.

[dramatic music playing]

All right, Misti.
Between dish one and dish two,

what's your favorite?

I'm gonna have to go
with dish two.

[Tyler] Bao Bei,
congratulations,
you stay in the race.

-[laughing]
-[cheering]

[Zakary] Let's go!

-[Barry sighs]
-Come on.

This can't be happening
right now, guys.

Kalye, I hate to do this.
I'm gonna need your keys.

-[Rob] Here they are.
-Best of luck, chef.
Thank you very much.

-Appreciate it.
-Thank you so much
for the opportunity.

-Kalye, everybody,
from New York City.
-Thank you so much.

[crowd cheering]

[Rob] Thank you, guys.

I love my team. [laughs]

I'm really sad
that we have to go first,

but we know that
the people eating our food
at the restaurants

love our food
and our warm hospitality.

[Barry] We made
the whole country proud,
not just Kalye itself.

The whole Philippines.

I know they're happy for us,
actually, just to be
on this competition.

[Rob] We're not going home
with regrets, guys.

We're going home
with experience

and we'll learn
a lot from this.

But what I really valued most
in this experience
is that I got to learn.

Yes.

-[Bessie] We became
closer, huh? [laughs]
-[Rob] I know.

-[Tyler] Teams,
that was brutal.
-[Terry] Mmm.

Will you please give Misti
a round of applause?

-[all applauding]
-[cheering]

[Tyler] Champion
of our Alaska season.

Thank you for joining us,
all right. Thank you.

All right. So teams,
let's take a little cue
from Team USA Gymnastics

that train and travel
as a squad
but compete on their own.

I'm gonna let you guys
squad up as of right now.

-[crown groans]
-Oh, my God.

I want you to rely
on your squad

to pick up where you think
you may have a weakness.

All right, so teams,
the top two sellers
from yesterday were,

-Wally's Waffles
in first place.
-[Wally] God.

-Oh, my God.
-[crowd clapping]

Oh, my God!

And Plates on Deck in second.

-Ay!
-Whoo!

All right, so teams
first and second place,

you have earned the right
to be squad captains.

And you're gonna
select your crew.

So Wally's Waffles,
you came in first place.

Who's the first team
in your squad?

[Wally] We have to be
very strategic

on making sure that we pick
teams that have skills

and that would complement
what we're doing.

-[Tyler] All right, teams,
you got an answer?
-We do.

The Cooks with Passion.

Plates on Deck.
Who's your pick?

I think we're gonna
go with Sola.

[Tyler] Sola, nice job. Okay.

Back to you, Wally's Waffles.
Who's your second team?

Argentina's Empanadas.

All right. Plates on Deck.
Who's your second pick.

We're gonna rock with Bao Bei.

Wally's Waffles,
who's your third
and final pick?

Third pick will be Fishnet.

-[Tyler] Fishnet. Okay, great.
All right.
-Mmm-mmm.

And that means by default,

Down to Get Tacos,
you're gonna be rocking
with Plates on Deck.

That's who I was
going for anyway.

-There you go.
-[Tyler] Nice job.

How did Bao Bei
get picked before us?

They were just
in an elimination.

How is this happening?

All right, teams.
So I want you to rearrange
yourselves real quick

and get together
with your squad captains.

[indistinct conversation]

[man] Yes, sir. Yes, sir.

Yes, sir. Yes, sir.

We're gonna have
automatic alliances.

This is gonna be so exciting.

Fishnet knows
how to work as a team.

We are, like, built on that.

And I don't know that I want
to be dependent on anyone.

-Or have to pick anybody up
-That's a fact.

-Mmm-hmm.
-in a sales manner.

- [Barenese] Mmm-hmm.
- [Randy] At the end
of the day,

I'm pretty sure no matter what

one person wins.

-Right?
-Yeah.

All right, teams.
We got one more thing
to do here.

Since, uh, Wally's Waffles,
I let you go first,

uh, Plates on Deck,
I'm gonna let you
choose your name.

Are you stars or stripes?

Stars always.

-[Tyler] Stars, okay.
-We shine bright, baby.

[Tyler] So, Wally's Waffles,
you are the Stripes Squad.

And Plates on Deck,
you are the Stars Squad.

And just to make this
a little more interesting,

the first squad
that sells five plates of food
off of each truck,

will get an additional $100
per truck.

-Are you ready to go?
-[all cheering]

We need that.

So this could potentially
put your entire squad

on top for this leg
of the race.

Got it.

[Kevin] This is
an amazing squad.

We have Plates on Deck,
Sola Po'Boys,
Down to Get Tacos and Bao Bei.

And we definitely all have
something different to offer.

We're gonna shine bright
like stars.

[twinkling sound]

[Wally] Cooks with Passion,
Fishnet
and Argentina Empanadas,

I feel really good
about the squad.

[laughs]

All right, teams,
this is your new squad.

This is your new
food truck family.

Rock your regular menus
until I tell you
it's quitting time.

-Let's get in our trucks
and let's get rolling!
-[all cheering]

Come on!

All right, guys. So look,
everyone was picked
for a reason.

We got a dynamic group.
We gotta make it happen.

As squad captain,
I take it very seriously.

Five dishes.

Five to eight dollars,
I would say is the sweet spot,

-Mmm.
-so we can get 'em off quick.

This is the winning team.

Strategy is get something
on the menu that you know
you can get out quick.

-Yeah.
-Sell that while
you're still prepping.

We're working together,

as much as we're working
for ourselves, all right.

Somebody get, uh, done early,
we can spread out.

I mean, I don't care
what truck it is...

-Yeah, we need
to help each other.
-Gotta get your sales.

And that $100, we need that.

That's our bounce back money
right there.

Stripes for life, guys.

[all exclaiming]

Let's get it. Yeah!

[all cheering]

Let's go!

-Cone on, son.
-Let's go, let's go.

Come on, guys.

[Kevin] Every team
on the squad
has to sell the five plates.

So we just have to make sure
we're helping the other teams

sell it as quick as possible
as well as us.

Let's offer a couple of items.
Fried tofu is one

-for vegetarians
or people who want it.
-[Cody] Nice and quick.

I'm thinking just
popcorn chicken.

We decided to go
with popcorn chicken
and fried tofu.

It's fast to make,
we can make it cheap

and just get orders out
as quick as possible.

Five dollars,
best value of the day.

All right.

[Carolina] For this challenge,
we decided to have just

one empanada for $5.

It's gonna help us
to sell those five items
really, really fast.

[speaking Spanish]

[Paola in English] So,
that'll be $20, please.

Four empanadas!

-Four empanadas?
-On the flame.

These orders don't count
until the customer pays
and the food is in their hand.

We've gotta hurry up
and get these orders out fast.

-Hi, there.
-Hi.

[Ziomara] What are we
gonna do, chef?

-I need a bowl for shrimp.
-Okay.

I need you
to chop cilantro, please.

We're making
a shrimp grilled cheese

-[Ziomara and Sam] Ooh!
-and we'll sell it for $5.

I'm not gonna lie,
I really need a real knife.

-[Ken] Where's my white one?
The big white one.
-[Ziomara] I don't know.

It should be over there.

How do you now have one?

Where are my spatulas?

There's equipment
missing off the truck.

Where's my big pot?

[Sam] The big round pot
should be put away somewhere.

[Ken] Somehow...

[chuckles softly]

they got left behind.

-Really, we're wasting time
looking for this knife.
-[Sam] Yeah.

[Ken] Let's get a knife.

We have to be better.

[Ziomara] I think.

[Wally] So, iron's 20 minutes
to heat up.

So, we do got
a great deal on waffles, 6$.

You really can't
beat that price.

Waffle? Yes.

Okay, guys.
I'm really motivated
to win this challenge.

Let me take you guys
on order, okay?

We just opened and I already
have three sales.

The Classic right now
and two Belgian Dreams, okay?

-[Wally] Yup.
-We got more orders
behind me too.

I'll let you know
as they come in.

[Wally] It's gonna be
about 15 minutes.

Let's go, baby.

If we all in our Stripes Squad
work as a team,

focus on getting ourselves
and help the other trucks,

then we're gonna
win this easily.

[Wally] We started cooking
right away.

We are gonna be
fast and efficient.

Can I get you some fish tacos?
They are $6 each.

The crabby fries. Okay.
I got one crabby fry.

-One crabby fry.
-One crabby fry, coming up.

-[Keyia] All right, guys.
Two tacos. [laughs]
-[Ferhat] Two tacos?

-[Uswa] Two tacos.
-[Keyia] Now it's up to Ferhat

and Uswa to get these orders
out the window.

Let's go, let's go, let's go.

Do you want a taco?
Do you want a $5 taco?

[Kiana] Our team's strategy

is for them
to get in the truck

and start prepping
the taco dorados
because I can sell them fast.

Let me get this ticket in.

I sell my first taco
in less than a minute.

Game on. We're gonna win this.

There you go.
Thank you so much.

[Oz] The rule is
once they're in their hand,

that counts as one.

-You enjoy, okay.
-Thank you.

Thank you. Thank you so much.
I'm gonna get you a napkin.

-[Keyia] One crab fry.
-[Ferhat] One order out.

[Uswa] One order out.

Two tacos.

Here you go.

-[Ferhat] Okay, one for you.
-Thank you so much.

Here you go.
And you have two, right?
Awesome.

-Thank you so much.
-Thank you so much.
Enjoy. Have a good day.

That's it. One more corn.

Okay, I have it.
I have it, I have it.

Finally, we have five orders
of empanadas.

Now, we need to get this
in the customer's hands.

-[Paola] These are
two corns, okay?
-Okay, okay.

[Paola] All right.
The other ones are coming.

Who's Jessica?

[Chad] Jessica gets
three of 'em.

Jessica gets three?

[Paola] And where's
the one corn?

-[Chad] You took it!
-No, it was two corn
and three beef!

[Chad] Then, take that
from her. That's not...

-That's one corn.
-[Carolina] That's one corn.

I'm so confused.

I gave the wrong empanada
to the customer.

-[Chad] I gave you two corns!
-[Carolina] You gave me
two corns!

Go get it out of her hand!

-[Carolina] They're already
eating it.
-No, they're eating it.

Okay, give it the other...

-Is this corn?
-No, all of that is beef!

Okay.

That sale doesn't count.
We've gotta get
one more empanada fast.

Simple!

So, let's push our curry
fried chicken sandwich

and let's push
our smash burger as well.

I'm gonna take over the truck.

I'm gonna let T
get out on the streets.

How y'all doing?

Anybody's hungry?

[Andrew] I'm gonna let Jas
run the window.

I'll take in all the orders,
cooking as fast as I can.

I got the shrimp
and grits working.

We have our shrimp
money balls. It's an order
of three for five bucks.

We're getting the fryers on.

Come on, bro.

Two money balls.

The difficult part
of the challenge

is not about
getting the sales in,

it's about getting
that food out.

Three money balls!

-[Kiana] I need another taco.
Hurry, hurry, hurry!
-[Oz] There you go.

-Veronica. We got all five.
-[team cheering]

We were the first team
to sell all five items.

The default pick
is now number one.

-Do you think we need to
go market for the other teams?
-[Kiana] Yeah.

It's not just us that wins.
We all have to win together.

Guys, we got shrimp
grilled cheese over here!

[Zakary] Popcorn chicken
is ready!

-[Cody] That's a two?
-[Kevin] That's a two.

All right, we got the two
coming up. Last one!

-[Cody] Last one!
-Let's go!

[Kevin] We finished
our part of the challenge.

We had the time now
to go help out our teammates.

Shrimp grilled cheese!
Come on!

[Ziomara] All right, we got
five tickets, but we have to
hand them the dishes!

[Ken] Man, I wish I had
a spatula.

Hard to make grilled cheese
without spatulas.

-It is.
-Mmm-hmm.

-[Kevin] All right,
what do you guys need?
-[Ken] Spatula!

Spatula. I think we left it
in the commissary.

-You need a spatula?
Cody, spatula!
-I got you!

-Slotted or straight?
-Get 'em all, get 'em all!

-And all of a sudden,
Bao Bae is on the job...
-[Ziomara] Mmm.

-Stars Squad, we need--
-[Cody] Spatulas!

[Ken] Heard. Thank you!

-...with a spatula.
-[chuckling]

Slice 'em!
Appreciate you, chef.

[Ziomara] There we go.
Thank you, Candy. First dish.

Thank you, guys.
Thank you, thank you,
thank you!

[Ken] I got one regular.

-That's y'all right there.
-Thank you, thank you,
thank you!

[Ziomara] Fourth ticket!

-Them.
-[Kiana] There you go.
Thank you, guys.

[Ken] All shrimp.
I got one regular coming up.

[Ziomara] This is
the fourth ticket.

You guys can do it!
You guys can do it!
Come on!

-I knew
I picked the best team.
-There you go.

-Best squad.
-[Ziomara] Mmm.

[Randy] We have three orders
of money balls.

-We need two more orders--
-[Serrano] Yeah, my fryer
went out.

-So just chill. Yeah.
-[Randy] Oh, the fryer went...

[both] Oh, my God!

The fryer isn't working.

I'm seeing the other teams
down the side
get their five orders in.

The other trucks
are almost done, babe.

We're gonna lose
this challenge.

Everyone is waiting for us.

Babe, what's happening?

It's not staying lit.

[Randy] We've got po' boys,
but we just need
a few minutes.

More than a few minutes.

-I don't know what to do
to be helpful right now.
-Don't be so hasty. Just...

We got it. It's okay.

This is a speed challenge,
and I'm gonna be real,

I'm a little concerned that,
when we have these type
of challenges,

what are you gonna do?

-Seriously.
-I'mma get food out.

And what are you gonna do?

Come on the truck yelling,
Stay your [bleep] outside.

[dramatic instrumental music]

-[Randy] Hurry up!
-[Serrano] What is happening?

[Randy] Oh, my gosh.
Fryer went out.

Fryer went out!

Other teams
are making their five orders.

We don't have time for this.
What are you gonna do?

Let me go outside
and check it,

-and then I'll come back in,
I'll try it again.
-Okay. Okay.

-All right.
-[Serrano] I've checked
the propane tanks.

I've checked the gas lines
to make sure we were getting
propane to the fryers.

Come back on the truck...

All right, I think I got it.

...and then, finally,
it lights.

-[Barenese] Perfect! Yes!
-We're in business.

-[Barenese] Yes!
-Let's move.

[Barenese] Let's go.

Empanada number out the door!

-We got five!
-[Paola] That's it!
We're done!

[Chad] We get it
in the customer's hands,

and we got the five
out the door.

-[whoops]
-Vamos!

Hey, Stars,
we already got five!

[Paola] Okay, I'm gonna go
help other teams.

Now that we're done,
we have to go help
the rest of our squad finish.

We're a team,
so we got Fishnet.

We're selling empanadas.
We got Cooks With Passion.
Oh, and waffles!

-The other guys, though,
they got all the same stuff.
-Okay.

[Keyia] Fishnet,
we got three tacos.

Coming, 30 seconds!

-[Keyia] Okay, 30 seconds.
-30 seconds...

[Keyia] Team Fishnet,
let's go!

That's five, that's five,
that's five!

That's five! Let's go!
Five, five, five!

There you go. [cheers]

We sold all five
of our dishes,

so it's time to send
the Turkish Tornado
down the line.

[Ferhat] All right, let's go!
What are you waiting for
today? Nobody ordered waffles!

This is a team challenge.

I don't wanna lose.

What are you waiting for?

Let's go!

Do you need anything?
Do you need help?

-No, uh...
-[Maggie] No, we're good.

-[Wally] No, we're good.
You guys good?
-We're good.

[Ferhat] Hey, you don't need
any help, right?

-No, we're good.
Thank you so much.
-We're good.

-Thank you so much.
-All right, great.

Wally is a great guy.

However, I do not believe
that he has all the tools
to lead this squad.

Hey, you guys need help?

-No, we're done. We're done.
-[Ferhat] You are? Awesome.

We finished, right?

Right now, once we get
this sale out.

Hey, how many do you need?

-Four.
-[Ferhat] Four more.

Let's go! Let's go, guys!

Fishnet came over to our truck

so we try to get
those five items out
as quickly as possible.

A lot of our menu items
are complex, and they take
time to cook.

Curry chicken sandwich.

-Thank you. Good luck.
-[Terry] No problem.

I'm trying to get these orders
out as quickly as possible,

but at the same token,
my decision to be the only one
cooking on the truck

may have bit me
in the long run.

Dad, do you know
where those deli cups,
the small side cups are?

That sandwich... Go ahead
and grab that sandwich.

Where y'all put
those side cups at?

[Sam] Last ticket!

That's five! That's five!
That's five!

-Chicken right there.
-Oh, thank you!

-[Sam] There you go!
-Thank you!

[all cheering]

[Ziomara] We finally got
all our dishes out.

I hopped off the truck,
and I realized
we're not the last one.

Sola still hasn't gotten
all their orders out.

[Randy] No, we made our five.

We just have to...
We have to get the food out.

Get 'em out.
Do you need any help?

Our fryer stopped.

-Once the oil's going...
-Can you come cook in our oil?

-Babe!
-Yeah, love?

[Randy] It's a slippery slope.
Can we come cook
in someone else's oil?

-Where's the oil at?
-No, the fryers on. I'm about
to check the temp right now.

'Cause they're...
The other trucks
are almost done, babe.

We're gonna lose
this challenge.

The fryer
is like a gentle caress.

You have to
gently push it, release.

But she doesn't
understand that.

[Randy] Hurry up!
We need to get
these orders out.

I don't have time
for this today,
nor tomorrow, or the next.

I think we should just
fry it by someone else.

Why are we waiting
on our own oil?

-[Serrano] Here. Take it.
Take it.
-[Randy] Is your oil ready?

Take it. If they got
oil ready, take it.

Who has the hot oil?

[Oz] We have it at DTG.

-Hey.
-Bao Bei, do you have
hot oil or no?

-[Zakary] Yes.
-Fryer oil?

-[Randy] Hot?
-[Oz] Go.

[Randy] Just put 'em in.

I throw them in the fryer,
and they're up and going.
Thank God!

All I know
are these money balls

and whatever else
is going to bao truck,

and I'm getting
this challenge won.

Po' boy! Chicken po' boy!

Just give me this whole thing!

[Oz] Go, go, go, go, go!

[Randy] Excuse me!
Excuse me! Excuse me!

[Ferhat] Jasmine is next.

Do you guys need any hand
in the kitchen?

Yes, please, can you go
help them over there?

-All right.
-[Ferhat] What do you need?

So...

-right now--
-[Ferhat] How are you doing
your fries?

-[Andrew] Oh, right here.
-[Ferhat] Okay. Right here?
Where are they?

I go, I jump on the truck,
and it's a nightmare.

Man, you don't have
enough oil here.
What are you doing?

Come on. Is this the source
for the shrimp?

Where are your cups?
Where are your cups?

[Andrew] That's
what we're trying to find
right now. Damn!

[Ferhat] Come on,
get organized.

[Jasmine] Ferhat
came on the truck.

We have no idea
where nothing is.

Everybody's bumping
into each other.

You're yelling,
you're screaming.

The whole energy
and the whole vibe was off.

-Yeah, there you go. Okay.
-Thank you.

No problem. Enjoy. Thank you!

[Ferhat] These fries
are taking forever.

The fryer oil temperature
is so low.

The thing is, like,
taking 15 minutes to cook.

-I'm gonna bring fries
from my own truck.
-Move, move, move!

Move!

-These are half cooked.
-All right.

Now I gotta make herb fries.

Which herb do you use?

Chief, you know
where the herbs is?

[Terry] It should be
over here.

[Ferhat] Where is the herb
for these fries?

Nobody knows.

[Andrew] Looking for the herb,
oh, lord!

Instead of wasting more time,

I just grab my knife out
and start chopping
some fresh ones.

Bring it! Four.

And I got the fifth
shrimp and grit to fill.

Oh, [bleep]

Almost there, baby!
We're almost there!

[Zakary] Are we allowed
to use this for a po' boy?

-[Kevin] It's fried chicken.
-[Zakary] Fried chicken.

[Kevin] Your partner asked
if you want to make a po' boy

with this type
of fried chicken,

'cause we're waiting
on the other one.

-I mean...
-That's a fried
chicken that we made.

-Okay, we can.
-[Barenese] Yeah, yeah, yeah!

Almost there. Almost there.
What we got?

We have the sauce ready.

-Put it right there.
-All right.

Give me the sauce!
Give me the sauce!

[Serrano] Come on, baby.
Let him know
it's the fifth order.

-Take that! Take that!
-Order number five!

Order number five!

-Shrimp and grits, my friend.
-Thank you so much.

-I have to give you a hug.
-[Terry] I really
appreciate you.

We're done! Five and out!

[all cheering]

Let's go!

[Keyia] Okay, come on,
get back on the truck!

We gotta go back to Fishnet!

-[cell phone dings]
-Oh, we just got a text
from Tyler.

[exclaiming]

-What does it say?
What does it say?
-All right, it says...

-"Congrats to the Stars."
-[cheering]

-That is frickin' amazing!
-That's what we need!

"You've just earned $100
for every team in your squad.

-Yes!
-Let's go!

-We're Stripes Squad.
-The Stars? Yeah.

-We're Stripes. Stripes.
-We're Stripes.

-I thought we won.
-I thought we won, too.

Oh, listen to them cheer.

[Chad] Unbelievable.
I don't know, man.

I don't even wanna look
that way.

I was really excited
to be part
of the Stripes Squad.

Now, I'm starting to doubt
whether this is gonna be good
for us.

We finished first in here.

-Okay, but...
-We finished in less time.

-[Keyia] ...it's about a team.
-[groaning]

-[Uswa] It's all right.
-It's okay.

I'm helping the other guy.

-I'm helping--
-Look, I need you
to calm down.

-[Uswa] It's all good.
-I need you
to calm down. Listen.

-Sheesh!
-[bleep]

-Damn!
-[Andrew] Damn, bro!

We lost
to Plates On Deck again.

Ain't no way, bro.

We've already took
a bad day the first day.

Now, we're going
into the second day
without that challenge win,

that is gonna hurt us.

Okay, let's get back
on the truck and keep selling.
Let's go.

[Ziomara] Ready to sell!
Come on, guys! [clapping]

[Ken] Shrimp grilled cheese?
Okay, come real quick.

[Kevin] The crowd
is not looking that big,

but I see
a group of girls coming.

You guys wanna try
some Taiwanese street food?

Taiwanese popcorn chicken?
We came all the way from DC.
We're here for one day.

The girls come to the truck,
they look at Kevin...

[all laughing]

-They don't look at the menu.
They keep looking at Kevin.
-[laughing] Yeah.

[laughing] Hi, can I get food?

And, then, they decide to buy
whatever he's selling.

Is this an actual restaurant?

-Yeah, over in DC.
-Oh, wow.

Yeah.

-[girl] So, your real food
is bao?
-Our real food is bao, yeah.

Our real food is bao.

Asked him all sorts
of questions.

Do I like K-pop?

Whatever works
to get customers to our truck.

-First one. Here you go.
-Thank you.

[Zakary] He's putting it on,
making sure each and every
one of them

buy all of our food,
and it's working.

Like, with this truck,
the guy was, like,
really nice.

[girl] Their service
really stood out to me.

And, so, I really wanted
to try it out
and support them.

Is this Bao Bei
or is this a boy band?

-[overlapping chatter]
-Thanks. Thank you.

-Chicago! Come to Chicago!
-[laughing]

-[Oz] Tacos, ladies!
-[Kiana] Tacos!

-[Oz] Nachos!
-[Kiana] Nachos!

Tacos and the dance!
Tacos and the dance!

We have tacos here.

Quesarito and al pastor,

both sauces
on the side, please.

Burrito, it's got
a cheese crust on the outside.

-[cell phone dings]
-[Jasmine] We got a text
from Tyler.

-[Andrew] What's it say?
-[Terry grunts]

"The first leg
of the race is over."

-"Close your trucks
and meet me for elimination."
-[gasps]

Another one today?

-Oh, my God.
-Two in the same day?

-Again?
-Again?

[Terry] We got
outstanding orders right now.

-Two in one day?
-Let's do it.

-[exhales sharply]
-Boy, crazy!

I can't take this.

Damn, I'd hate to see
one of the Stripes go.

-[Sam laughing] Yeah.
-Not really.

How do you think we did?

It's gonna be interesting,
I'll tell you that.

Closed for business.

[Keyia sighs]

[dramatic instrumental music]

All right! All right!

[tense instrumental music]

So, we're showing up
to an elimination,
and I'm shaking in my boots.

Day one, it was horrible.
Day two was way better.

But I don't know
if it's enough.

Stars and Stripes,
how are we doing?

[all cheering]

How'd it go, Star Squad?
Tell me about your day.

We won the challenge.
I don't know
how the sales went,

but we got a great team,
great energy.

We helped each other out
when necessary.

Bao Bei, you lent a hand
to some of your fellow
squad members.

We got our five sales
done quickly.

We did a quick check
with the other teams.

Some of them were in
a little bit of trouble,

so we offered some help
on their truck.

And then, they came
to our truck to use
some of our things.

Sola, how do you feel?

-I mean, we feel great,
you know?
-[sighs]

Randy, what happened?

He couldn't see
what was happening
on the outside of the truck.

The Stripes Squad
had their plates,

and he was trying to commit
to our fryer
and get this grease.

And I was just like,
"Enough with the grease!

We need to deal with
what we've got." And Bao Bei
offered a solution.

-So, I took the reins.
And I love you, but...
-[Tyler] Right.

...I need a little credit
for the moment.

[all cheering]

Thank you, Randy.

Stripes Squad, how we doing?

-[all cheering]
-[Tyler] You guys did great.

All right, so, Fishnet,
what was it like being on
Cooks With Passion's truck?

Uh...

Please don't
take it personally,
with all due respect,

it was a [bleep]
disaster there.

[chortling]

-Wow.
-[Ferhat] The kitchen
needs to be organized.

Don't know where their food,
produce, herbs, spices.

That's a disaster.

Don't ever disrespect
Cooks With Passion

because you don't cook
with passion!

It was just
a little miscommunication
when we started out.

Our equipment
wasn't ready to go.

It was a mess. And, please,
don't take it personally.
I was there to help.

I'm not taking it personal.
I'm just saying, like,
it's not what it seems.

But he did help,
and I do appreciate him
for that.

Cooks With Passion
won the gold medal
and the taste challenge.

Like, your food is legit.

-That's a fact.
-That wasn't
no mistake either.

So, now, your organizational
abilities need to match that.

[Andrew] I know
we're down right now,
but we're definitely not out.

We can do better
and come back from this.

[Tyler] All right, guys,
let's get down to business.

Teams, in my ledger
are the numbers.

Who made the most,
who made the least
and, unfortunately,

who will be leaving
The Great Food Truck Race
right here and right now.

So, for the first time
in The Great Food Truck Race,

our medals are gonna come
with rewards,

and those rewards
are going to get applied

-to the very next city.
-Whoa!

-So, you already have
a head start.
-[all cheering]

It's the first time
Tyler is allowing you
to take money

into the next city.

We needed that.

That's vital to our success.

On the podium,

for the bronze medal
in third place,

with $1,503...

[dramatic instrumental music]

-Fishnet.
-[whoops]

[all cheering]

Oh, yeah, baby.

Here we go.

-Fantastic. Congratulations.
Congratulations.
-[all applauding]

-[Ferhat] Yeah!
-[Tyler] Third place.

And in second place,
for the silver medal...

[dramatic instrumental music]

-Plates On Deck. Nice job.
-[cheering]

There we go. There we go.

-With a grand total of $1,633.
-Thank you.

I wanna hit the podium
each and every time.

-I hear that.
-Every time.

-Bring it in, baby.
Bring it in. Bring it in.
-[Ken] Let's go!

So, now,
we're up to first place.

First team that has a mark
on their back.
This is a big deal.

-For the gold medal...
-[dramatic instrumental music]

...and the winner
of Houston...

-Wally's Waffles.
-[cheering]

-[all applauding]
-Oh, my God!

With a grand total of $1,784,
my friend.

We lost all challenges,
and we came in first place
two days in a row.

[all applauding]

All right, my three
podium teams,

you wanna know
what you're carrying
to the next city?

[all] Yes!

Fishnet, with our bronze
medal, you're carrying $100

-to the next city. Nice job.
-[cheering]

Plates On Deck, for silver,
you get 200 bucks.

-Nice job. Right?
-[cheering]

And Wally's Waffles, for gold,
you're getting $300.

-Whoa!
-[Tyler] Congratulations.

-[all applauding]
-Good. Good.

So, teams, keep that in mind.

First place
is not just first place.

It's gonna be cash
moving forward
to the next town.

That is a huge advantage
moving on.

I want that for us.

[Tyler] Now let's talk about
everybody else.

In fourth place,

who's down to get tacos?

[all cheering]

-Congratulations. $1,492.
Nice job.
-[cheering]

[Tyler] And in fifth place,

-Argentina's Empanadas.
Nice job.
-[all cheering]

$1,435.

And in sixth place,

$1,433,

$2 less than fifth place.

-Sola Po'Boys
-[all cheering]

You guys wanna give each other
a hug right now or what?

[laughter]

So, now, we're down
to our bottom two,

Bao Bei
and Cooks With Passion.

We got one team
off the Stars Squad

and one team
off the Stripes Squad.

We did not come
all the way here
just to be in the bottom two.

Bao Bei, I gotta tell you,
this is breaking my heart

because you've already
fought once to just stay
in the race

and, now, you're on the verge
of elimination.

If we're not able to stay
in this competition,

all of our bao dreams
will be completely crushed

and, then, nobody's
gonna be able to see

that we're capable of making
the world's best baos.

In seventh place...

[dramatic instrumental music]

Cooks With Passion.

-[all applauding]
-What?

I knew it.

Yeah, it is what it is.

Mistakes were made.
It's completely
our fault anyways.

Bao Bei, you know
what happens now, right?

Yes, sir. You take my keys
and we go back home.

That would be true...

if I actually had the heart
to eliminate two teams

-in the same leg of the race.
-[Kevin exclaims]

-[upbeat instrumental music]
-[all cheering]

Bao Bei, you're here, for now.

I wanna see some bao buns
next time you guys
crank it up.

-Figure it out.
-I will.

Thank you. Do you guys
wanna know
where we're going next?

[all agreeing]

Just 65 miles southeast of us
is an island

with a rich history of firsts

and a bright future
for teams to sell well.

We're going
to Galveston, Texas.

[all cheering]

All right, teams,
see you down the road.

-Let's get our trucks
and let's get rolling!
-[all cheering]

[horns honking]

We're heading to Galveston.
We're gonna make baos.

-We can't hold anything back.
-You're going down,
waffle boy!

[Joe] I'm confident
heading into Galveston.

Not only do we have
an additional $300
in our till,

but we've been
to Galveston before,
so we already know the layout.

[Andrew] The comeback story
is the best story,

and we're definitely gonna
show our worth.

Even though we didn't win
Houston, I know we're gonna
get back to number one.

[Tyler] Next time on
The Great Food Truck Race...

Ladies and gentlemen,
put your hands together
for All-Star

-Justin Turner.
-[all cheering]

Look at that beard!

[Wally] He takes his finger
and sticks it

into the chocolate
hazelnut spread.

I... I don't trust
these people.

As you're asking me
to do this, do that,

-it's stressful
and it doesn't need to be.
-Okay, stop!

Stop.

[Carolina] Oh, man.
Give me another dough!

I don't know
if I have time to make dough.

[Carolina] I don't know
what to do. [crying]

We lost the challenge
because of them.

[exclaiming]

Damn, bro!