Top Chef VIP 3 Capitulo 34 Completo HD Online

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Transcript

00:00:00Hola y bienvenidos a Top Chef VIP por Telemundo, la casa de los realities.

00:00:06Nuestros participantes no lo saben aún,

00:00:09pero hoy tendrán que demostrar total independencia, autonomía y capacidad de decisión

00:00:15si quieren ganar la inmunidad.

00:00:18¿Quién dijo que la guía de los chefs les iba a durar toda la vida?

00:00:22Nadie, ¿cierto?

00:00:24Acompáñenme.

00:00:30Top Chef VIP

00:00:38I came here tonight with the attitude of letting myself be guided,

00:00:42of continuing to learn in order to move forward.

00:00:46I come here very well, with a lot of desire,

00:00:49prepared for any of the surprises that we have prepared here in the kitchens of Top Chef VIP.

00:00:57Hey, and the chefs?

00:00:59We were all very excited and there was no one.

00:01:03Oh, son.

00:01:04Carmen.

00:01:05Carmenita.

00:01:06Hi.

00:01:07How are you?

00:01:08Good.

00:01:10Good.

00:01:12Come in, come in.

00:01:14Enjoy your home.

00:01:16What happened here?

00:01:24And what happened?

00:01:26Hoy llegamos a tierra de nadie porque en la cocina no hay nadie.

00:01:29Mercado cerrado.

00:01:32No hay jueces.

00:01:33¿Dónde están?

00:01:34Por favor, vuelvan.

00:01:35Está bien weird.

00:01:36¿Entonces?

00:01:37¿Y Carmen?

00:01:45Carmen.

00:01:49Ah.

00:01:50Oye.

00:01:51Me están llamando.

00:01:54Carmen está de nuestro lado, es que está ahí siempre.

00:01:57Carmen tampoco está.

00:01:59Yo creo que los jueces deben de estar tirados en alguna playa,

00:02:03encuerados, bronceándose, con un trago en la mano.

00:02:06Allá están los ingredientes, güey.

00:02:08Lucecitas raras.

00:02:12A simple vista, hay como una flechita donde los jueces se liberan.

00:02:16Yo creo que lo más inteligente es ir para allá.

00:02:18Allá están los ingredientes.

00:02:24Allá hay algo.

00:02:26Tenemos que hacer esto solos, sin dirección.

00:02:29Pero de lo que sí estoy seguro es que este reto definitivamente

00:02:32es de hacerle caso a tu intuición.

00:02:34¿En dónde?

00:02:35Acá.

00:02:37Mis compañeros que están al extremo izquierdo

00:02:40alcanzan a ver que hay despensa, que hay canastas.

00:02:49Tíranos, tíranos, ahí van, ahí van.

00:02:51Obviamente en Top Chef VIP, todo puede suceder.

00:02:57¡Ey, Gabriel!

00:03:02Y de repente, se pone el cronómetro

00:03:05y cuando yo veo que es eso, se pone en una hora.

00:03:10¿Hora?

00:03:11¿Qué?

00:03:12¿Qué pasa?

00:03:14¿Tenemos que ir ya a empezar la competencia ahí al mercado?

00:03:17Aquí ya está empezando la competencia.

00:03:19No voy a preguntar nada y en cuanto Polo dice

00:03:22ahí están las cosas, el primero en arrancar,

00:03:24mira, me llevo de calle a todos.

00:03:26Son pilos, fueron astutos, son pilos.

00:03:29Autodidactas.

00:03:30Porque vieron la flechita.

00:03:33Ah, sí ven, no hay que estarlas repitiendo 10 mil veces.

00:03:36Boom, boom, boom, me fui con la manada.

00:03:38Cuando llegué, todo ahí el mercadito

00:03:41pasé de unos buenos postres.

00:03:50No hay canasta, muchachos.

00:03:52Espérense, espérense.

00:03:54Epa, necesitamos canasta.

00:03:56Pero ya va, ya va, espérense.

00:03:58Ahí sí dije, ya valí un postre.

00:04:02Estoy agarrando todo de verdad, no sé ni qué voy a hacer.

00:04:05Señora, yo le doy cualquier cosa.

00:04:07Bueno, como uno no sabe, uno está intuyendo,

00:04:10yo voy a coger de todo un poco.

00:04:12Deme el chance.

00:04:14Veo que se están todos como medio peleando por las cosas

00:04:17y digo, mira, no.

00:04:18Me voy a mi estación.

00:04:20¿Qué será, hombre?

00:04:23¿Qué será?

00:04:25Miro mi receta tranquilamente dos, tres minutos de más, de menos.

00:04:29Ya se pueden matar a todos ahí lo que quieran.

00:04:31¿Solamente hay harina de trigo en esta?

00:04:33Parecen pirañas.

00:04:35¿Qué es esto?

00:04:36Pues vamos a ver qué sale.

00:04:39Como una jungla, agarrar y agarrar y achocarse.

00:04:43Y yo me quedo hacia atrás y digo, pero, ¿qué es esto?

00:04:46¿Cómo?

00:04:47David, agarra de estos.

00:04:48Agarren.

00:04:49Bueno, sus de estos de cupcakes.

00:04:51Hay fruta, hay harina, hay azúcar, chocolates.

00:04:54Esto tiene que ser un postre.

00:04:56Y si nos ponen moldes de cupcakes

00:04:58y unas mangas con unas duyas,

00:05:00tienen que ser cupcakes.

00:05:02Pero no dice, no dice que había que hacer,

00:05:04no dice nada de cupcakes.

00:05:05No han dicho nada.

00:05:06Vale.

00:05:07Pienso en qué quiero hacer yo,

00:05:09qué se me antoja a mí,

00:05:11entonces pues decido agarrar

00:05:14de elementos para hacer como una crema catalana.

00:05:18¿Pero qué será el reto? ¿Solo hacer un cupcake?

00:05:20Pues no, no dice que sea cupcakes,

00:05:22yo voy a hacer otra cosa.

00:05:23Bueno, bueno, pero vamos a ver.

00:05:24Yo voy a hacer otra cosa.

00:05:25Bolo, no te dejes influenciar,

00:05:27haz lo que, tu idea del principio.

00:05:31Yo de verdad trato de compartirles a mis compañeros

00:05:34que yo intuyo que tenemos que hacer cupcakes.

00:05:44Cupcakes

00:05:46Creo que los jueces están esperando

00:05:49que hagamos un postre muy rico.

00:05:51Para mí sí, todos los caminos conducían a los cupcakes.

00:05:55Para mí era clarísimo,

00:05:57aparte estaban hasta los moldecitos de papel ahí

00:05:59que yo me llevé varios a mi estación.

00:06:01Espero que sí haya traído todos los ingredientes

00:06:04que necesito para la preparación y que quede muy rica.

00:06:07Yo creo que nos sentimos tan libres en ese momento

00:06:10que cada quien eligió con la misma libertad qué hacer.

00:06:18Bueno, mi idea hoy es hacer un pastel,

00:06:20un pastel de chocolate, pero meterle avellana.

00:06:24Pues nada, lo voy a intentar.

00:06:25Veo que muchos van a hacer cupcakes,

00:06:27así que yo me voy a arriesgar a hacer un poquito más.

00:06:29Vamos a ver qué tal.

00:06:32Y aquí tenemos a Galeano haciendo una lasaña,

00:06:34ah no, perdón, una lasaña dulce.

00:06:38Pienso también en hacer una especie de crumble con almendra.

00:06:43No extraño a nadie.

00:06:44Al ratito, al ratito, al ratito que vengan,

00:06:46al ratito que vengan.

00:06:47Así no vienen, no nos visitan, no nos presionan,

00:06:49estamos más tranquilos.

00:06:51Deberíamos dejarlo más tiempo, ¿ves?

00:06:54Que no extraña a nadie.

00:06:55Esto es como el mejor amigo de uno,

00:06:57o como el papá o la mamá, o como la pareja.

00:06:59Cuando pasas mucho, mucho, mucho, mucho, mucho tiempo con alguien,

00:07:03de repente está bien un respiro.

00:07:05Te voy a contar algo, Galeano,

00:07:06qué pena que no estamos ahí para decirte que estás mal en el reto,

00:07:09ya empezando con...

00:07:10Exactamente.

00:07:11O sea que sí te hacemos falta, pero está bien.

00:07:20Yo no sé lo que está pasando,

00:07:21pero como vine a cocinar, voy a cocinar.

00:07:23¡Exacto!

00:07:24Me imagino que los chefs, no sé,

00:07:26deben estar en República Dominicana tomándose un apple martini.

00:07:31Pues en la playa sí estamos.

00:07:32Exacto.

00:07:34Se supone que es postre,

00:07:35porque todo lo que yo vi ahí es postre.

00:07:37También hay algunas cositas como para salado también.

00:07:40Así que vamos a ver cómo nos va.

00:07:43Mi interpretación fue hacer de dos preparaciones a tres.

00:07:47Me basé en todo lo que tiene que ver con el dulce.

00:07:51Quiero ver qué está haciendo David.

00:07:52Yo también iba a decir, ¿qué estará haciendo David?

00:07:54Es la segunda vez en mi vida que voy a hacer un cupcake.

00:08:04Extraño mucho a los chefs.

00:08:06La vida sin los chefs es muy triste.

00:08:08Siento que hay un gran vacío en nuestros corazones.

00:08:11Ellos saben que los estamos viendo.

00:08:13Qué sarcástico.

00:08:14Por eso el rato está diciendo,

00:08:16¡Ay sí, me hacen falta, los extraño!

00:08:19Estoy divirtiendo con Gabriel.

00:08:21Yo sé que están ahí analizando de chismositos.

00:08:24Me encanta que no estén los chefs.

00:08:26Tienes toda la libertad del mundo para equivocarte.

00:08:29Y eso está bien,

00:08:30porque un cabezazo de vez en cuando

00:08:32también vale la pena.

00:08:41Pienso en hacer una masa quebrada

00:08:44para poder tener la opción de hacer galletas,

00:08:47crocantes, un pie de limón o de cualquier otra fruta.

00:09:03Extraño a Carmen.

00:09:04No sé si hoy la extraño porque hoy nos jugó a chueco.

00:09:09Me tienen a barrar.

00:09:11Por favor.

00:09:12Se están tirando duro.

00:09:13Me tienen a barrar.

00:09:14Tal vez ya no nos quiere,

00:09:15pero bueno, así pasa, así sucede.

00:09:17Estoy preparando unos cupcakes de chocolate.

00:09:19Sinceramente me agarraron en curva.

00:09:21Lo dulce no es lo mío, pero para nada.

00:09:24Pero ahí va, ahí va.

00:09:25Si no hubiera tenido la receta de esa mezcla de chocolate

00:09:28en mi cuaderno,

00:09:29yo no sé qué hubiera hecho, sinceramente.

00:09:32No sé.

00:09:40Che, mándanos aunque sea una señal,

00:09:42una letra, telegrama, Whatsapp,

00:09:45lo que quieran, o sea,

00:09:47aunque sea que nos escriban por sus OnlyFans,

00:09:50por donde sea.

00:09:53Claro que siempre es mucho más bonito

00:09:55que alguien te vaya diciendo por donde tienes que ir.

00:09:58Ya se está poniendo color de hormiga.

00:10:01El horno está libre.

00:10:03Cuidado, que está tan lleno, está tan lleno.

00:10:05Eso trema.

00:10:07¿Los tres?

00:10:08Si tuviéramos 100 hornos en esta pared,

00:10:11yo creo que Alicia y el niño ya hubieran ocupado 65.

00:10:15¿Y estos de quién son?

00:10:17No abre.

00:10:18Está vacío.

00:10:19Imagínate, después que tú duras casi media hora

00:10:22haciendo tu masa,

00:10:23que vengan y te lo abran,

00:10:25te dañan el trabajo.

00:10:26No lo haría para empezar,

00:10:27porque no soy ningún p***.

00:10:30No sé cómo otros.

00:10:39El horno está libre.

00:10:41Cuidado, que está tan lleno, está tan lleno.

00:10:43Eso trema.

00:10:45¿Los tres?

00:10:46Si tuviéramos 100 hornos en esta pared,

00:10:49yo creo que Alicia y el niño ya hubieran ocupado 65.

00:10:53¿Y estos de quién son?

00:10:55No abre.

00:10:56Está vacío.

00:10:57Está vacío.

00:10:58Imagínate, después que tú duras casi media hora

00:11:01haciendo tu masa,

00:11:02que vengan y te lo abran,

00:11:04te dañan el trabajo.

00:11:05No lo haría para empezar,

00:11:06porque no soy ningún p***.

00:11:08Reviso los hornos antes de abrirlos.

00:11:10No soy como otros.

00:11:22Ay, los polvos, los polvos.

00:11:23Los polvos mágicos del niño.

00:11:28Mmm.

00:11:29Qué pila tiene el niño, ¿eh?

00:11:31Siempre, una algarabía y una cosa.

00:11:33Es el típico de los dominicanos.

00:11:35Hace falta en la chef Belén.

00:11:37Es la realidad,

00:11:38porque ella es la experta en postre.

00:11:43Para mí, quedaron preciosos

00:11:44y estoy segura que están muy ricos.

00:11:51Voy a tratar de practicar un par de cosas

00:11:53que sé que si me quedan bien,

00:11:54me puede ir mejor en la repostería.

00:11:56También tiene cupcake, mira.

00:11:57¿Pero ya ven cómo llenan los cupcakes?

00:11:59¿740?

00:12:00Ponen el capacillo en su mano y...

00:12:02Mira, mira.

00:12:03Oh, my God.

00:12:04Todo mal.

00:12:05Oye, mija, esto está...

00:12:06Bien, bien, bien.

00:12:07¿Es pantequilla?

00:12:10¿Son tamales?

00:12:11Hoy me hubiera gustado venir a...

00:12:13y que me dijeran,

00:12:14oye, Alicia, vas a hacer esto.

00:12:16Está bueno, yo lo hago.

00:12:17La verdad, tampoco sé muy bien

00:12:19para qué es este reto.

00:12:21No sé si es para inmunidad,

00:12:22para salvarme, ¿para qué?

00:12:24Me siento un poco como al garete.

00:12:26Pero está bien.

00:12:28Los va a poner sin molde.

00:12:30Pues no, sin molde.

00:12:32Eso es lo mío.

00:12:34Eso es mío.

00:12:35No me abren los hornos.

00:12:37No, estos no.

00:12:38A ver.

00:12:39Ah, no, este no.

00:12:40No, es que si abre uno...

00:12:42Ya le dieron la... a los demás.

00:12:44Se le van a bajar a los demás.

00:12:45Me van a quedar

00:12:46unas deliciosas galletas de pantequilla

00:12:48o me van a quedar unos deliciosos cupcakes.

00:12:55¿Cómo puedo hacer un petón de cacahuate

00:12:57o algo de cacahuate?

00:12:58¿De cacahuate?

00:12:59¿Qué le pongo arriba?

00:13:00¿Tiene que llevar algo arriba?

00:13:01¿Cómo arriba?

00:13:02Como un merengue, como un petón,

00:13:03como un algo.

00:13:04Tienen que engordar un...

00:13:05para que queden buenas.

00:13:06Puedes hacer un merengue

00:13:07y ponerle eso

00:13:08y te queda muy esponjoso.

00:13:09No quiero hacer un merengue,

00:13:10no le va a salir mal.

00:13:11O un buttercream.

00:13:12Nada más.

00:13:13O crema.

00:13:14Si crema la montas,

00:13:15crema para montar.

00:13:16Es que hay mil opciones.

00:13:17Mantequilla, azúcar glas.

00:13:18Pone cosas así de cacahuate.

00:13:20¿Crudo?

00:13:21¿Crudo?

00:13:22Sí.

00:13:23Listo, Polito.

00:13:24Really, really,

00:13:25hoy eres mi salvación.

00:13:26¿Y ese galeano?

00:13:27Sí, sí, sí.

00:13:28Sigo entregada con su preparación.

00:13:29A ver.

00:13:30Una galletita está haciendo.

00:13:31Está haciendo como una teja

00:13:32en el sartén.

00:13:33Está muy dulce.

00:13:34No sé.

00:13:35Yo, como siempre,

00:13:36mi cabeza se va a...

00:13:37a cosas un poco diferentes.

00:13:38¿Qué es eso?

00:13:39¿Qué es eso?

00:13:40¿Qué es eso?

00:13:41¿Qué es eso?

00:13:42¿Qué es eso?

00:13:43¿Qué es eso?

00:13:44¿Qué es eso?

00:13:45¿Qué es eso?

00:13:46¿Qué es eso?

00:13:47¿Qué es eso?

00:13:48¿Qué es eso?

00:13:55No sé qué hago.

00:13:57Alyssa está bloqueada.

00:13:58Cien gramos de claras

00:14:00son 200 de azúcar,

00:14:01o al revés.

00:14:02De verdad no sé.

00:14:03Ay, mi reina.

00:14:04Pobre.

00:14:05Es el doble

00:14:06para hacer la crema pastelera.

00:14:08Y se está confundiendo

00:14:09con los merengues.

00:14:10Con los merengues, no.

00:14:11Que son la clara,

00:14:12el peso es el doble de azúcar.

00:14:13¡Es exactamente lo que quiero!

00:14:14Pero ella está hablando

00:14:15de una crema pastelera.

00:14:17You're going to be the pastry cream, baby.

00:14:20I'm going to see what he's up to.

00:14:24Don't get mad, guys.

00:14:25I didn't get the first one.

00:14:27God help me get the second one.

00:14:33That's a cupcake, right?

00:14:34Yes, yes.

00:14:35Yes, it's a cupcake.

00:14:36What did I put on top? White chocolate?

00:14:39Yes.

00:14:40I miss the chefs today, specifically,

00:14:42because the truth is that the sweetness is not very, very strong.

00:14:47Karen is making crepes with hazelnut cream and raw fruit.

00:14:53The typical ones they sell in stores.

00:14:55I had understood the cupcakes, that's why I made them with the mold,

00:14:58but there were also other things,

00:15:00so it could be the crepes, as it crossed my mind.

00:15:06Thank God, in a second it was done.

00:15:08Up, up, Pancho.

00:15:10Yes, it sank in the middle, but we're going to fill it up.

00:15:13Nothing happens here.

00:15:17They didn't work out to do what I wanted,

00:15:19but I have some cookies left.

00:15:26Look at this kid, this kid.

00:15:28Wow.

00:15:30You need a little mastery with the sleeve, but it's going well.

00:15:33Polo has it easy, because he's a tough guy.

00:15:35In fact, this, my mother made me.

00:15:39It's macadamia.

00:15:41I mean, just ground.

00:15:43Yes?

00:15:44It can't be Polo anymore.

00:15:46Now it's going to be San Polo.

00:15:48I would toast it.

00:15:49You still have time.

00:15:50Because he answers every one of the questions I ask him,

00:15:54and I ask him a thousand.

00:16:00As soon as you try my cupcake,

00:16:02you're going to have the recipe for the Dominican cake.

00:16:06One of the most famous in the world.

00:16:08It didn't arrive, it's very watery.

00:16:10Look, it's not there, it's raw.

00:16:12A water.

00:16:15We went to the bathroom,

00:16:17and that's still more liquid than my brain.

00:16:21And I start to worry.

00:16:23The recipe is a cream, not a soup.

00:16:26Even if they don't miss me,

00:16:27if I don't go and sing them the time,

00:16:29they'll stay there cooking forever.

00:16:31We'll turn everything off.

00:16:33One minute.

00:16:34Are you leaving, Carmen? Are you going to tell them?

00:16:35Yes.

00:16:36What do they have left?

00:16:37Who is this?

00:16:38Oh, Carolina.

00:16:39Because she had the crepes.

00:16:41She made two.

00:16:42Come on.

00:16:43She gave me time to make two plates,

00:16:45I mean, well.

00:16:49I have to grab the betún,

00:16:51put it inside this f***ing plastic bag,

00:16:54and I have to spread it on the cupcakes.

00:16:58Are you going to give me something?

00:16:59Did you miss me?

00:17:00Yes.

00:17:01You abandoned us.

00:17:03And why did Carmen show up?

00:17:05To hurry us.

00:17:07I think she's coming to...

00:17:09to give us the tip.

00:17:11To give us the tip.

00:17:13And you have 30 seconds left.

00:17:16What? There were five left.

00:17:21Plate, guys.

00:17:28I'm only going to plate three.

00:17:30I mean, since I didn't get any instructions,

00:17:32I could really just plate one.

00:17:3415 seconds.

00:17:38Well, at the moment of the plating,

00:17:39I feel good.

00:17:40I feel comfortable.

00:17:41I was really calm.

00:17:43Ten.

00:17:44Carmen.

00:17:45Nine.

00:17:46Eight.

00:17:47No, Carmen.

00:17:48Seven.

00:17:49You said you didn't...

00:17:50You said you didn't miss me, Jason.

00:17:52You abandoned us.

00:17:53Six.

00:17:54Look.

00:17:55Five.

00:17:56Four.

00:17:57Three.

00:17:58Not for the caress,

00:17:59tru-cu-tru,

00:18:00for nothing.

00:18:01Two.

00:18:02Carmen, wait.

00:18:03Hands up.

00:18:10He raised his hands,

00:18:11having put the betun on all of my cupcakes.

00:18:15Done.

00:18:29We don't have the confidence to make it to the finals.

00:18:32Obviously, it's something that we all want

00:18:34and that we're trying and working hard for.

00:18:37I made a lot of cupcakes,

00:18:38but I only made three

00:18:40with a peanut butter cake

00:18:43with raisins and condensed milk

00:18:47on top of a strawberry sauce

00:18:49with blackberry and tangerine.

00:18:51And that's it.

00:18:53The cupcake was perfectly cooked,

00:18:56delicious,

00:18:57with that sweet on top

00:18:58that really,

00:19:00for me,

00:19:01matches perfectly.

00:19:02I hope they like it too.

00:19:05Try it.

00:19:17It's still hot, honey.

00:19:18I know, I just took it out of the oven.

00:19:20They were delicious.

00:19:21I was going to take them all to the cava,

00:19:23but they didn't let me either.

00:19:24When I saw that we had an hour to make dessert,

00:19:26I started grabbing everything to make tamales

00:19:28and then I said,

00:19:29there are no tamale leaves,

00:19:30what the f**k.

00:19:31No, but it didn't give you the time

00:19:33No, but it didn't give you the time

00:19:34to make the tamale.

00:19:35For an hour,

00:19:36it did give me time to make the tamale,

00:19:37I promise.

00:19:38The one who doesn't listen to advice

00:19:39doesn't get old.

00:19:40They opened the oven for me again.

00:19:42Oh, girl.

00:19:43No, it's a lie.

00:19:44Dude, I swear.

00:19:49They opened the oven for me again.

00:19:50Oh, girl.

00:19:51No, it's a lie.

00:19:52Dude, I swear.

00:19:53But how?

00:19:54I went, I looked around

00:19:55and there were these beautiful puffs.

00:19:56Of course.

00:19:57I said,

00:19:58I'll be back soon.

00:19:59And a hole like that.

00:20:01F**k.

00:20:03I can't.

00:20:04I can't.

00:20:05I want to think it was an accident.

00:20:09Did anyone open the oven?

00:20:10Well, what I do,

00:20:11really, I'm shouting.

00:20:12This is my oven, you know.

00:20:13I shouted, wait.

00:20:14I tied a cloth to the oven.

00:20:15Ah, imagine you.

00:20:17I saw David opening several ovens.

00:20:18And he was doing like this.

00:20:19Hey, hey, hey.

00:20:20But there I had an inconvenience

00:20:21with the ovens.

00:20:22I'm pretty sure

00:20:23they opened them for me

00:20:24and half got punctured.

00:20:25But I think it's about

00:20:26solving,

00:20:27following my intuition.

00:20:28Polo, I owe you

00:20:29a drink wherever you want.

00:20:30I only owe you a pomegranate wherever you want it.

00:20:33No, no, no.

00:20:34What did you give him?

00:20:35It was my guardian angel.

00:20:36What did you give him?

00:20:37You gave me tangerines.

00:20:38Everything!

00:20:39I have no idea about anything.

00:20:40But the one who knows, knows.

00:20:41If they explain it to you, you do it.

00:20:43Yes, no, I didn't give him anything either.

00:20:44I mean, I just shared ingredients with him.

00:20:46No.

00:20:47And he did it all by himself.

00:20:48But that's why.

00:20:49Peanuts, with macadamia, with ...

00:20:51Whoever has it, has it.

00:20:53Yes, it was very tasty.

00:20:54Excuse me.

00:20:55How deep.

00:20:56If you don't have it ...

00:20:58What do you have?

00:20:59Leave a big one in the oven.

00:21:00I made it rustic because I didn't get cream cheese.

00:21:03Patricia, you have talent.

00:21:04But I didn't get cream cheese.

00:21:06That performance.

00:21:09You cook well.

00:21:10Several talents.

00:21:11I imagine with sex too.

00:21:15First and foremost.

00:21:20That's how good tongues say it.

00:21:22First and foremost.

00:21:24Oh.

00:21:27You made some breads, yours were lemon breads.

00:21:30Lemon and the other one, some crepes of chocolate, strawberry, apple and syrup.

00:21:34I can't stand you.

00:21:35I can't stand you.

00:21:37I mean, did you make breads and crepes?

00:21:39Yes.

00:21:41No, and I didn't have time for the cake.

00:21:42I made a small cake.

00:21:43It was good, but ...

00:21:45Wow.

00:21:46Well, simple, they won't be able to tell you.

00:21:48Now it was.

00:21:49No, simple.

00:21:50What do you do?

00:21:51I laugh my ass off.

00:21:52Let them tell you.

00:21:53Your preparations are very simple, dear.

00:21:58And whatever he does, they always tell him it's very simple,

00:22:00that he doesn't take risks, that he doesn't go to places beyond.

00:22:03And this time he has three different dishes.

00:22:06I think he's only going to present two, but he has three.

00:22:08This is like the wheel of fortune.

00:22:10Sometimes we can face challenges that we have strength and sometimes we all have weaknesses.

00:22:17So anything can happen and any of us right now can reach the final.

00:22:23Participants, can you see me?

00:22:25Yes.

00:22:27To the kitchen, please, everyone.

00:22:29Come here.

00:22:31Let's all go to the kitchen.

00:22:34Suddenly the chefs appear and in front of them some bells.

00:22:38Is the challenge not over yet?

00:22:40Are they going to give us more time to do something else or what?

00:22:42Did you miss us?

00:22:44Carmen more definitely.

00:22:46Carmen more definitely.

00:22:47A lot.

00:22:49Too much.

00:22:51I have other data.

00:22:52We don't believe you, do we?

00:22:54I don't miss the chefs.

00:22:55I don't miss Carmen.

00:22:56The truth is that I always appreciate the visits of the chefs.

00:22:59Yes, they miss the chefs.

00:23:00Well, I tell you that today they play for immunity and the best in this test that has just finished

00:23:06are going to classify and dispute that immunity in the second challenge of tonight.

00:23:11Come on, welcome to the test of immunity.

00:23:14As you can see, Gary does not accompany us.

00:23:17He missed the opportunity to have immunity.

00:23:21We hope you come back soon, Gary.

00:23:23We send you a kiss.

00:23:25We want you here as soon as possible.

00:23:26Without you, without your tantrums, it is not the same.

00:23:29If this is a challenge for immunity, it definitely plays in my favor that Gary is not here

00:23:34because he is the king of immunities.

00:23:36I know you are dying to know what this challenge consisted of and if you discovered it or not.

00:23:41No, no, no.

00:23:42Chefs, tell them, please.

00:23:45I suppose that in those bells is what we supposedly had to have done.

00:23:50Well, indeed, the idea was that with what they saw, they followed their intuition,

00:23:55that they created something delicious with what they found.

00:23:59So let's see how it went.

00:24:01Well, in creating, there is no mistake.

00:24:02After all, there is no reference.

00:24:05So you let yourself go completely.

00:24:07Well, guys, I have to confess that we had a lot of fun watching them.

00:24:14I did feel that they were watching us.

00:24:16Watching us make the ridiculous of the world, running like crazy.

00:24:20And really what we wanted was something delicious, pleasant, guilty, sweet.

00:24:25In the world of pastry, that is my safe place.

00:24:29And going into detail, what we expect is ...

00:24:32One, two, three.

00:24:34Here we are ready.

00:24:36Let's see.

00:24:37Cover both at once.

00:24:47And going into detail, what we expect is ...

00:24:50One, two, three.

00:24:52Here we are ready.

00:24:54Let's see.

00:24:55Cover both at once.

00:24:56Up.

00:24:57Cupcakes.

00:24:58Hey!

00:24:59Hey!

00:25:02Raise the bells for a cupcake.

00:25:04Nice.

00:25:05They saw the molds.

00:25:06They saw the cups.

00:25:08They saw the gratings.

00:25:09Everything was indicating and sending signals and clues so that they knew what it was.

00:25:16As they say, bad of much, consolation of fools, right?

00:25:19Well, today I am the most stupid of Top Chef VIP.

00:25:23Well, guys, whatever you have guessed.

00:25:27What do you think if we start with the tasting?

00:25:29Good.

00:25:30Yes, yes, yes.

00:25:31Let's go.

00:25:33Well, let's go to the tasting.

00:25:34Where were you?

00:25:35Do you have raw faces there?

00:25:37We are going to try all the dishes and we will judge what you interpreted.

00:25:42I don't think the chefs have many expectations with me or with me or with anyone.

00:25:46I think they rather let themselves be surprised.

00:25:49Let's go to the stations or what?

00:25:50Let's go there.

00:25:51Yes, let's go there.

00:25:52You calm down.

00:25:53Let's go to you.

00:25:55We are ready to start the tasting with the good Panchini.

00:25:58Let's go.

00:26:00Well, my Pancho, we really weren't expecting this.

00:26:04I see another face.

00:26:05Well, I imagine a cake.

00:26:06And there it is.

00:26:08But what is it?

00:26:09And what is it called?

00:26:10Well, really, I saw the cupcakes.

00:26:12But, like, I don't know, I said, everything is going to be cupcakes.

00:26:17I want to do something different, something a little bigger.

00:26:19Really.

00:26:20This is called the father of cupcakes.

00:26:21No.

00:26:22Yes, it is that they were all pinching a lot.

00:26:24It convinces you with the story.

00:26:26The father of cupcakes, well, that ball came down well, honestly.

00:26:31It was like, because I saw that everyone grabbed one of the cupcakes.

00:26:34And, well, I made this chocolate cake with hazelnut and blueberry filling.

00:26:43Unfortunately, he made a fun cake.

00:26:44He interpreted a big cake.

00:26:46Big, well, big in quotes.

00:26:48The idea was that it would be like a volcano, like inside, like this, soft.

00:26:52Oh, so this is intentional?

00:26:54No, yes, that it would be like this, watery, like this, in the middle.

00:26:56But if the challenge was cupcakes, I see it very far away.

00:26:59Well, try it.

00:27:00Well, it's a chocolate cake.

00:27:02It sank, right?

00:27:03Yes, yes, yes.

00:27:04But when I saw it like that, I said, nothing happens here.

00:27:07Here we come to learn.

00:27:08Definitely, Pancho is trying to hide the fact that his cake didn't come out.

00:27:14I think it's a defective cake.

00:27:18Okay.

00:27:19Because I feel like it sank.

00:27:21Uh-huh.

00:27:22Okay?

00:27:23It came out with a hole.

00:27:24It has happened to all of us.

00:27:25The cupcakes, when they puncture, they puncture.

00:27:27I think he wanted to go back to his ranch, he made a lagoon there.

00:27:30The combination is good, the chocolate, the red fruits, the hazelnut, that's very good.

00:27:35But I think there was a defect here because it looks like a cake that had an accident.

00:27:42Okay?

00:27:43Nothing happens.

00:27:44Sometimes the defective ones, we're not so defective.

00:27:47Hey, Belén.

00:27:48The flavor is good, just like Belén says.

00:27:50I think everything is already combined.

00:27:52It's impossible to eat three bites.

00:27:54Okay.

00:27:55It's very sweet.

00:27:56Okay.

00:27:57I think so.

00:27:58As I did all the testing.

00:28:01Do you know what it looks like to me?

00:28:02It tastes like a brownie to me.

00:28:04Uh-huh.

00:28:05I mean, because of how wet it is.

00:28:06I go back and emphasize, very sweet.

00:28:09Okay.

00:28:10Okay.

00:28:11But it looks like a brownie, the texture.

00:28:13A wet brownie.

00:28:14It has all that vibe.

00:28:15But with about seven kilos less sugar.

00:28:17Come on!

00:28:18Let's go.

00:28:19Arre.

00:28:20Pancho is not doing well because they tell him that he went too sweet.

00:28:23Well, nothing.

00:28:24Let's see what's next.

00:28:26Welcome, Chef.

00:28:27My Lord.

00:28:28Tell me, what is this beauty called?

00:28:30This is called divine guessing.

00:28:34I feel very happy because I feel like I made a cupcake.

00:28:36I say, well, from here, more or less saved, I am.

00:28:39And the issue of divine guessing, I always say that what I enjoy most about Top Chef

00:28:42is that they take us out of our comfort zone.

00:28:44This was a divine guessing.

00:28:45I didn't know anything, where I had to grab or anything.

00:28:47Here we have a lemon cupcake.

00:28:50What I did was that I inverted the icing.

00:28:52I decided to put the lemon icing inside.

00:28:55I made a little hole and put it inside.

00:28:57And on top, I made strawberries with mandarin juice.

00:29:02We made a dessert with a lot of love, with a lot of effort, with a lot of dedication.

00:29:06Look, there it is.

00:29:07Oh, well.

00:29:08The icing.

00:29:09The lemon icing is there.

00:29:11It had a wonderful factor, which is the surprise factor,

00:29:14that when you break the cupcake, it has something else inside.

00:29:17This little cake.

00:29:19It looks pretty, pretty good.

00:29:21It looks like this.

00:29:23What is the bread also, moist, very good consistency.

00:29:29The center is also very good.

00:29:33But yes, I think I would put up with two bites and a quarter.

00:29:40Because it is so sweet, the combination of everything.

00:29:44The thing is that it was a little sweet, says Toña.

00:29:48It's like a biscuit, really.

00:29:51I feel like it has a very good flavor.

00:29:54And the dough is very hydrated, very homemade.

00:29:58Very rich.

00:29:59I think it has good cooking.

00:30:01I loved that you admired how fluffy the pancake was,

00:30:05how delicious the pancake was.

00:30:08And the sweet thing.

00:30:10Sweet over sweet over sweet.

00:30:13It is good to always balance the elements you are going to use.

00:30:16And always remembering that less is more.

00:30:20You are absolutely right.

00:30:21I'm not going to say it, I think the jam was too much.

00:30:23I should have put a little fruit.

00:30:26The idea is not bad.

00:30:27The cake is very rich.

00:30:28And the biscuit with the filling.

00:30:30Azucarolas, as Toña says, some fresh fruits.

00:30:33And your jam, it would have been good.

00:30:36The cake, not the cupcake.

00:30:38Because cupcakes always have frosting.

00:30:40And this does not have frosting.

00:30:42Small detail.

00:30:43Very, very, very good.

00:30:45But it's not a cupcake.

00:30:48Without anything to add.

00:30:49If they let us do it again, I promise you that we will do it.

00:30:52I do it as I want.

00:30:54Thank you, Chef.

00:30:55I do not know, but judges never like it.

00:30:58But, however, I think they spoke very well of the dessert.

00:31:02And all the preparation, and the engineering, and the mechanics behind all that.

00:31:08Caro, tell me the names of the dishes.

00:31:11Because you presented two.

00:31:12Well, I put my script on it.

00:31:14Because it was what I interpreted.

00:31:20That's lemon.

00:31:21With lemon essence.

00:31:22They are the cupcakes.

00:31:23I put a little bit of frosting.

00:31:25And well, I also interpreted the crepes, which I thought was appropriate.

00:31:29It has apple, it has strawberry, it has hazelnut, it has chocolate.

00:31:34And well, that's the superclass.

00:31:36Fantastic.

00:31:37Well, let's start with the crepes.

00:31:39Let's see how you did.

00:31:42Carolina, they were the cupcakes.

00:31:44Why did you do 16 things?

00:31:48Well, Caro.

00:31:50Well, Caro.

00:31:51I think your crepes have a good thickness.

00:31:56They are well done.

00:31:58But, your dish lacks creaminess, umptuousness.

00:32:03You have chocolate that you tempered, but that does not make the crepe cake hydrate.

00:32:09Okay.

00:32:10So it feels a little dry with the apples and strawberries.

00:32:13Okay.

00:32:14It lacked a little bit of lubrication.

00:32:16Suddenly, like a little more of some sauce.

00:32:19They overflowed a little.

00:32:21The chocolate.

00:32:22I think you did it just like that.

00:32:24Yes.

00:32:25You tempered it in chocolate.

00:32:27But then you would have done more of a syrup.

00:32:29Like a cream.

00:32:30Uh-huh.

00:32:31You could have done like a syrup.

00:32:33Because the chocolate like this, yes or yes, it's going to get hard.

00:32:35But the same.

00:32:36As they always tell us, the details are good, the details are not good.

00:32:40But there is something very delicious that these classic desserts do.

00:32:45Like the crepe sucette.

00:32:46These things that this in a type of syrup, like cognac or liquor.

00:32:51Immersive.

00:32:52And orange.

00:32:53Immersive.

00:32:54They come out.

00:32:55And so, they are one thing.

00:32:57With cheese.

00:32:58Forget it.

00:32:59I wanted to put a little liqueur on it and that.

00:33:00And suddenly sauté with a caramel.

00:33:02But I did not see the liqueur, at least that I liked for this type of crepes.

00:33:06Well, as soon as you tell me about these pasteles.

00:33:08Was that a second option?

00:33:09Yes.

00:33:10That was the other interpretation.

00:33:11What did you present?

00:33:12They are lemon.

00:33:13Let's say some pancakes that are very similar to the cupcakes.

00:33:17The sweet they have is what is on top.

00:33:19It has a little condensed milk too.

00:33:21They are like vanilla.

00:33:24But very citrus too, right?

00:33:26And I put a touch of mint on top.

00:33:28I think you achieved a good balance of flavors.

00:33:31There is no sugar or sugar in an invasive way.

00:33:37I really like that you used the lemon peel to flavor.

00:33:41It feels fresh.

00:33:43And it's right on point.

00:33:46I also find that the dough is rich.

00:33:48Thank you, chef.

00:33:49Some cupcakes without being a cupcake.

00:33:53If you look at it, your dough is dry.

00:33:55It is a dry dough.

00:33:56So these are called cinnamon because they take out the ice cream.

00:33:59They really have to go in drinks because so little quantity in the oven, the moisture goes away.

00:34:05I could have done it a little differently, but I liked what I did.

00:34:08The result seemed to me that I fulfilled the challenge.

00:34:12But I would recommend that for this type of dough mixture, you use another type of ...

00:34:19Mold, mold.

00:34:20Okay.

00:34:21Heard, chef.

00:34:22Yes.

00:34:23It is at the discretion of the chefs.

00:34:25And although sometimes we disagree, we have to respect their decisions.

00:34:31And this is a fantastic thing.

00:34:33This here.

00:34:34This golden one.

00:34:35More of those golden ones.

00:34:38Totally in agreement with my dear Belen and my aunt.

00:34:42Thank you, chef.

00:34:43Thank you.

00:34:44Cheer up.

00:34:45I don't know, there's something about her or there's something about her dishes that for some reason

00:34:49they don't end up pleasing the judges.

00:34:53But in general, I think it's not bad.

00:34:57I think I fulfilled the challenge.

00:34:59I mean, I feel that.

00:35:01Well, my dear Galeano, tell us.

00:35:03Isn't it a cupcake or is it a cupcake?

00:35:06I don't know, what is it?

00:35:08Let's see.

00:35:09This is a fake Christmas patty-style Sinaloan shrimp broth with Mediterranean floating islands.

00:35:20You have to try it.

00:35:22And well, obviously it's not a cupcake, it's a reinterpretation based on a recipe from

00:35:27a cousin of my friend Gagance, the French woman.

00:35:30Wow.

00:35:32Oh no, the man makes up stories.

00:35:34The screenwriter, I mean, I think, well, not even Spielberg dared so much.

00:35:39You know that I like to get out of the way.

00:35:41Try it, try it.

00:35:42Yes, of course.

00:35:43It's impressive.

00:35:44But I'm also afraid to try it, no kidding.

00:35:46I prefer that you try it first and then we'll comment.

00:35:50Today my intuition went to Algeciras, to my town.

00:35:55It didn't go anywhere else.

00:35:59He went to Zacatecas, I don't know where.

00:36:04It's very strange.

00:36:06I don't feel like it at all and I don't see the chefs liking the idea either.

00:36:11Well, I wanted to make a sweet soup.

00:36:18He wanted to make a sweet broth, right?

00:36:21Then he let himself go for a jocote.

00:36:23Ha ha, he didn't even like it.

00:36:25I can't find his feet or head, sorry.

00:36:27I know, I have to laugh so I don't cry.

00:36:29It was like a creme brulee that you were going to make or something like that.

00:36:32With the Catalan cream.

00:36:33No, no, it wasn't even that.

00:36:35The truth is that I wanted to make a cream.

00:36:37Yes, but you didn't like it.

00:36:39But I didn't like it, really.

00:36:40I mean, it's not for nothing, but don't you want a cream with pieces of floating cookies?

00:36:46That the cookie gets wet while floating in that.

00:36:49It turned out ugly.

00:36:50But remember that it is always good to measure the times well to be able to do well in a challenge like this, okay?

00:36:57So, thank you, Galeano.

00:36:59My apologies.

00:37:03Bye.

00:37:04Bye, but good luck.

00:37:06Thank you, chefs.

00:37:09Today is definitely not Galeano's day.

00:37:11But, well, here we have good, bad, regular days.

00:37:14Daughter, tell us how this beauty is called.

00:37:16It's called Dulce de Sacio.

00:37:18Like the novel?

00:37:19Like the novel?

00:37:20Ah.

00:37:21Where they ran super badly.

00:37:22Come on, but you're a novelist.

00:37:23I saw that, of course.

00:37:28The name is like a telenovela name.

00:37:30I mean, Pati and Caro exchanged personalities.

00:37:34Do you realize?

00:37:35Dulce de Sacio.

00:37:36Well, they are banana cupcakes with vanilla.

00:37:40I made a sweet on top, which is peanut with raisins.

00:37:47Pati's looks pretty good, honestly.

00:37:49A strawberry sauce with blackcurrant and mandarin lemon.

00:37:54Pati Navidad has told us thousands of times that she made something very simple, very rustic,

00:38:00which is not up to the competition, and then presents her sweet challenge.

00:38:05I wouldn't call this cupcake either.

00:38:08I think you made a cupcake that needs a little dry bread.

00:38:16That's why the sauce.

00:38:17It was baked a little bit, but honestly, for me, it's a cupcake.

00:38:24As is.

00:38:25I mean, you mixed two moods, two moods here that don't play very well for me.

00:38:33Do you understand?

00:38:34Okay.

00:38:35Something is like very winter and the sauce is like very summer and maybe they clash.

00:38:38I did like the contrast of flavors you achieved.

00:38:42With the issue of peanut, the acidity of the strawberry.

00:38:45It matched me perfectly.

00:38:47I loved it, just like Chef Tita.

00:38:50This up here is great.

00:38:52Very, very tasty.

00:38:54I don't think like Toño.

00:38:56I don't like a strawberry with peanut and banana.

00:39:00I mean, it makes me that the flavors clash.

00:39:03These are flavors that don't stick so much, but it has about 18 preparations.

00:39:06It has about 18 preparations.

00:39:08And I found the cake insipid.

00:39:10I mean, it doesn't taste like banana or sugar or anything.

00:39:12It tastes like a cake with vanilla.

00:39:14Indeed, take care that it doesn't go over sugar,

00:39:17because then they tell us that it's exaggeratedly sweet and that they don't like such sweet desserts.

00:39:21There we are.

00:39:22Okay.

00:39:23Thank you, Martí.

00:39:24Thank you.

00:39:25Thank you.

00:39:26Cheer up.

00:39:27Thank you.

00:39:28I still respect what the chefs tell me and I take note of the indications and well, nothing.

00:39:32Try to keep learning.

00:39:33Jason, tell us everything.

00:39:35Here we go.

00:39:36No, the truth is that I had a great time in this challenge.

00:39:38Honestly, they caught me off guard.

00:39:39I think everyone.

00:39:40It's good that I listened to Polo, because at first I was going to make tamales.

00:39:44What's it called?

00:39:45Tell me.

00:39:46Stone Cakes.

00:39:50Stone Cakes, because they're like made of stone?

00:39:52Because they look alike.

00:39:55Ah, or because they're hard?

00:39:56No, no, no.

00:39:57What happened?

00:39:58They look like stones.

00:39:59I gave it this name because the chocolate varnish that they have on the outside

00:40:03looks like they were made of chocolate stone, let's put it that way.

00:40:07It's made of cocoa, the pancake also has hazelnut cream, inside it has macadamia

00:40:13and they have a red fruit jam.

00:40:16Well, Jason, the jam you made is delicious.

00:40:19It has a good texture, it has shine, so it's well executed.

00:40:24And that he didn't have lemon to fix the acidity, it's good that he didn't order it

00:40:27and he liked the jam a lot.

00:40:29So, in terms of flavor, we're on the other side.

00:40:31If it's called Stone, Stone Cake?

00:40:33Stone Cake.

00:40:34Stone Cake.

00:40:35Yes, it can go, because it's pretty hard.

00:40:37No, it's pretty hard.

00:40:39It's a stone, really.

00:40:44This, beautiful people, look at this.

00:40:47With this, you can destroy anyone.

00:40:49For me, it's not a frosting, it's more like a frosting there.

00:40:52Well, it was the only thing that understood the challenge, but he did it wrong.

00:40:54I think he was missing something, a cream or something like that, so that the challenge was fulfilled.

00:40:58These are the rules of the game, I try not to cheat.

00:41:01If it's called Stone, Stone Cake?

00:41:03Stone Cake.

00:41:04Stone Cake.

00:41:05Yes, it can go, because it's pretty hard.

00:41:07No, it's pretty hard.

00:41:09It's a stone, really.

00:41:11I want to use Jason's Stone Cakes as a weapon, because with that, you can destroy anyone.

00:41:18The flavor is good.

00:41:20This chocolate donut, this chocolate cake, it's important to make a ganache.

00:41:25You make a ganache, so the thing is more moist.

00:41:28The pudding was not cupcakes, it was cake.

00:41:30We solved it.

00:41:31I think you knew how to recover in the middle of the way, and that also has its merit, okay?

00:41:38This is about solving.

00:41:39Technically speaking, I agree with my colleagues.

00:41:42Okay.

00:41:43Thank you.

00:41:44Cheer up.

00:41:45Well, the appearances deceive.

00:41:47That looked very stony, but apparently it's tasty inside, which is the most important thing.

00:41:52Well, Polo.

00:41:53Welcome.

00:41:54Well found.

00:41:55Tell us, what's it called?

00:41:56You made cupcakes.

00:41:57I made cupcakes.

00:41:58Good.

00:41:59Something like that.

00:42:00What's your cupcake called?

00:42:01Chai Cake, because it's chai.

00:42:02It's chai.

00:42:03Okay, and what's the frosting?

00:42:04Well, rather, the frosting is chai, more like vanilla with hazelnut.

00:42:07There is one that is filled with dulce de leche, and others that are filled with hazelnut.

00:42:14Ah, okay, okay, okay, okay.

00:42:19I filled them so that they weren't moldy, then I put a frosting, a chocolate, and I think

00:42:22it's done pretty well.

00:42:24And how did you make the frosting?

00:42:25Butter, right?

00:42:28Butter, icing sugar, chai, and vanilla essence.

00:42:32It's buttercream.

00:42:34And the top is chocolate, also with chai.

00:42:37I just put a lot of chocolate.

00:42:39So, now we're going to make the top.

00:42:41with white chocolate on top and bitter chocolate on the bottom.

00:42:45Basically, I'm the only one who presents cupcakes,

00:42:47and I hope he plays me a favor and that he doesn't do anything else.

00:42:50Well, he was the only one who understood the challenge, but he did it wrong.

00:42:53Your dough is fine. I like that you put different fillings, right?

00:42:58Probably the frosting is good.

00:43:01A little less frosting is important,

00:43:04because sometimes so much frosting beats the cake.

00:43:07Maybe I put too much frosting,

00:43:09but I don't think he can play me so much against me

00:43:11that I won't make it to the next round.

00:43:13This.

00:43:14Yes.

00:43:15Dear beautiful people, look at this.

00:43:18What a beautiful thing.

00:43:19This here, this here.

00:43:20Yes, a little burnt.

00:43:21Yes, a little burnt.

00:43:23I liked it a lot.

00:43:24Yes.

00:43:25A lot, a lot, a lot.

00:43:26Especially this one with dulce de leche.

00:43:28Dulce de leche, yes.

00:43:29Dulce de leche. This is incredible.

00:43:30He has a very, very good hand and good skill to make the sweets.

00:43:35It's very tasty.

00:43:36Wait, I'm going to get dirty, because I ate several times,

00:43:38because the flavor is good.

00:43:39It's very good.

00:43:40And the dough is well hydrated, you can feel the love,

00:43:42you can feel the love in those cupcakes, okay?

00:43:45Okay.

00:43:46Thank you, take it into account.

00:43:47Try it and like it.

00:43:48I'm already breathing.

00:43:49I think I'm going to continue in this competition for immunity.

00:43:53Davis, please tell us what it's called.

00:43:55What is this reason for suffering called?

00:43:56This reason for suffering.

00:43:57Because how do you suffer, huh?

00:43:58Oh, my people, you don't know when I saw that fucking table full of sugar.

00:44:04It's called Christmas of the Southwestern Pole, because without Christmas and without Polo,

00:44:08I don't know what I would have done, really.

00:44:16For me, this was the challenge of friendship,

00:44:18because really, whoever has friends has it all.

00:44:21Yes, because I have to honor Patty Christmas and Polo Morin,

00:44:25that thanks to them I achieved this challenge.

00:44:29I love you, David.

00:44:31Being able to return a little bit of what he gave me from the beginning of the competition made me feel very good.

00:44:35So, the cupcake is made of banana with chocolate, with chocolate chips,

00:44:40and this frosting that I made is made with macadamia, hazelnuts, and cocoa.

00:44:48Hey, brother, does it have crushed banana inside?

00:44:51No, in squares.

00:44:53I put banana in squares and I put the chocolate chips

00:44:57so that it would feel a little bit like a fruit, so that it would be half.

00:45:01His faces are telling me that my cupcakes are delicious.

00:45:06I think it's very good.

00:45:08I think you made the bread very, very well. It's a cupcake.

00:45:13To make the first cupcake, especially David's,

00:45:16David takes my hat off to you.

00:45:19Look, I really liked the combination.

00:45:22The combination of guineo, peanuts, peanuts, as you say.

00:45:27Guineo, banana.

00:45:29We call the guineo republic.

00:45:31I would present it with a little bit of volume and your macadamia would be ideal.

00:45:35It's just the way the frosting is worked.

00:45:39For me, it's not a frosting, it's more like a betuncillo there,

00:45:42like a ganache there, half loose, but the flavor is very good.

00:45:47Thank you very much.

00:45:48My cupcakes are perfect.

00:45:50I'm telling you because do you remember that I made 12?

00:45:52I presented 6.

00:45:53Where do you think the other 6 are?

00:45:56Well, welcome to the kid's mini cupcake.

00:46:01Where the flavor…

00:46:03Where dreams come true.

00:46:04Where dreams come true.

00:46:06It has to smell like this, look, so that it relaxes you.

00:46:09Do me a favor.

00:46:10It cleanses the thing.

00:46:11And where the magic powders come together.

00:46:13Those powders are there, look.

00:46:16But I want you to try this and tell me what it tastes like.

00:46:20What dough does this taste like?

00:46:22First, tell me the name, kid.

00:46:23I don't want to get carried away so fast.

00:46:25The name?

00:46:26La Familia Feliz Cupcake.

00:46:35I call my plate La Familia Feliz Cupcake

00:46:39because I made some mini cupcakes and they were too small.

00:46:42What did I get you?

00:46:43Dominican cake.

00:46:47I'm getting there.

00:46:48I nailed it here because I made a Dominican dough.

00:46:54We have one of the best cupcakes in the world,

00:46:57which is unique and unrepeatable.

00:47:00What is this?

00:47:01They're all different.

00:47:02I'm not understanding anything.

00:47:03It's the same base.

00:47:04You add almonds, blueberries.

00:47:06Exactly.

00:47:07And this is the same dough.

00:47:09It has white chocolate.

00:47:10White chocolate.

00:47:11And if it has blueberry jam and you caramelized it,

00:47:13then…

00:47:15The nuts.

00:47:16Yes, the nuts.

00:47:17Exactly.

00:47:18It's like if you go to a cupcake shop

00:47:21and there you have different ones.

00:47:23Strawberry, white chocolate.

00:47:26That was my intention.

00:47:29It's not a cupcake.

00:47:30Okay.

00:47:31Actually.

00:47:32But let me tell you that this dough is very rich.

00:47:36I feel it well hydrated, well balanced.

00:47:39It's not sweet and invasive.

00:47:40Okay.

00:47:41It's like a good representation of the authentic Dominican cake

00:47:46with that degree of humidity.

00:47:47For me, it was like a moment of great joy,

00:47:51of saying, wow, I did it.

00:47:53I'm here, I practiced.

00:47:56I think it was missing something, a cream,

00:47:58or a betun, or a sigh,

00:48:01or something like that, for the challenge to be fulfilled.

00:48:04And also, the cupcakes are a little low.

00:48:07You know they're a little higher.

00:48:09Yes.

00:48:10But your dish is very tasty.

00:48:12I've always said, less is more.

00:48:15But I'm not applying it to myself.

00:48:17I declare myself a fan.

00:48:18Yes.

00:48:19In Pedernivo.

00:48:21Of the Dominican cupcake.

00:48:22Of the Dominican cupcake.

00:48:24That Toño, being Mexican, tells me,

00:48:27I become a fan of the Dominican cupcake.

00:48:30What an honor.

00:48:31For me, it's a muffin, a magdalena.

00:48:33It's delicious.

00:48:34It's not the goal.

00:48:36It's very good.

00:48:37This sauce, a lot of acidity, very good.

00:48:39This is too much butter,

00:48:41or I don't know what you put in it,

00:48:43but I felt it.

00:48:45My heart did feel it.

00:48:47My heart and my arteries

00:48:49are feeling it right now.

00:48:51But in terms of flavor and dough,

00:48:53I think I was the one who won this challenge.

00:48:56Well, my dear Alicia.

00:48:58Are they cookies?

00:48:59Or are they the cupcakes?

00:49:01No, no, no.

00:49:02The dish is called Alicia's Cookies Cupcake.

00:49:05It was Salomón's idea.

00:49:07Because, well, Salomón realized everything that happened to me.

00:49:09The cupcakes, that I put them late and everything.

00:49:14I tried to make, with the cupcake mix,

00:49:17I tried to make some cookies.

00:49:19I made this strawberry and blackberry coulis.

00:49:23And I made a bitter chocolate truffle,

00:49:26which goes with this.

00:49:28I managed to make the cupcakes,

00:49:29but I put them on last minute.

00:49:31Unfortunately, they didn't tell me

00:49:33because they told me to raise my hands.

00:49:35I really liked how they turned out,

00:49:36but, well, those are the rules of the game.

00:49:38I try not to cheat.

00:49:39You managed to make a kind of jam.

00:49:41Yes.

00:49:42The shine is very beautiful.

00:49:43Yes.

00:49:44It's a very good combination,

00:49:45always bitter chocolate with red fruits.

00:49:48The fruit coulis work very well

00:49:50to decorate as well

00:49:52and to give moisture to the cupcakes

00:49:55or to certain cookies.

00:49:57As a cookie, it's very good

00:49:58because it has a lot of air and it's crunchy.

00:50:01The cookie, I like that it has that buttery flavor.

00:50:05It's sandy.

00:50:06It's tasty.

00:50:07It turned out well,

00:50:09but this challenge is not a cookie, dear,

00:50:11it's a cupcake.

00:50:12Yes, be very careful with the cooking

00:50:14because the edges burn a little bit.

00:50:16I knew something was wrong.

00:50:17I knew something wasn't looking good either.

00:50:21Yes.

00:50:22Combined, the three things taste very good.

00:50:24Yes.

00:50:25It tastes very elegant because of how bitter it is.

00:50:27It works.

00:50:28For me, it works.

00:50:29I give myself for being well served.

00:50:30I am very grateful that the judges

00:50:32have been very nice to me

00:50:34because they should have been nice to me.

00:50:36They should have been more strict, to be honest.

00:50:38You solved it.

00:50:39We're going to climb the mountain, mom.

00:50:42That's what we're going to do.

00:50:44Thank you.

00:50:45I think that this time,

00:50:46Polo's intuition and my hearing worked.

00:50:55A challenge where they showed that sometimes

00:50:58we give them more information than they need.

00:51:02Chefs, it's time to go.

00:51:05It's time to release.

00:51:06Go ahead, please.

00:51:10I'll leave it to the chefs.

00:51:11Let them do what they think,

00:51:13but if they choose me,

00:51:14I will also be very happy.

00:51:21There were participants whose intuition was very developed

00:51:24and others who were sleeping.

00:51:26I think there is a small possibility

00:51:28there at the last moment,

00:51:30in the corner of the world, of being able to pass.

00:51:33Polo's dough was very tasty,

00:51:35with its filling, very good,

00:51:37because it was juicy.

00:51:38Yes, sir.

00:51:39And David's cupcake was also very tasty.

00:51:42If they pass, or if they give us a chance,

00:51:45because of the shape,

00:51:46we already passed several.

00:51:48The cookie that Alicia presented

00:51:49was a cookie with a very tasty dough,

00:51:51to be honest.

00:51:52If it had been the cookie challenge,

00:51:53it would have gone very well.

00:51:55Patty's dough was very good,

00:51:56a little insipid for my taste.

00:51:58Well, I don't know what to think,

00:52:00but I hope they choose me.

00:52:03We have to say something,

00:52:04and it is that the doughs that many of them used,

00:52:07or that they made,

00:52:08were rich, spongy, with a good flavor.

00:52:12If I have to go for immunity,

00:52:14I go for all the marbles.

00:52:16Today I gain immunity.

00:52:17There are two who managed to make cupcakes

00:52:20that, I think,

00:52:21fulfilled this challenge of intuition,

00:52:23and four others who...

00:52:25Well, guys, but only one will pass the next challenge.

00:52:28Do you think we're going to tell him?

00:52:29Let's go.

00:52:30Let's go.

00:52:31I feel very calm,

00:52:32and I think this verdict has to play me a lot in favor,

00:52:35because only David Salomón and I

00:52:37fulfilled the challenge.

00:52:40Chefs, tell us,

00:52:42who will be able to compete for immunity?

00:52:44Polo, if I win today,

00:52:46ask for the marbles you want,

00:52:48and wherever you want.

00:52:50This challenge was purely by intuition.

00:52:54All the ways

00:52:55led them to make cupcakes.

00:52:58Well, here,

00:52:59who wants to get the sixth sense out of us,

00:53:01like the kid,

00:53:02what an intuition,

00:53:03what a guess,

00:53:04tell me what I have to do with that.

00:53:06There were two participants

00:53:08that I think we all know who they were,

00:53:11who were very intuitive

00:53:13and who were able to make the right decisions.

00:53:19Polo, David, congratulations,

00:53:21you move on to the next challenge.

00:53:23No way,

00:53:24I mean,

00:53:25I, with Polo,

00:53:27who was the one who coached me,

00:53:28the whole challenge.

00:53:30David, you owe Polo one.

00:53:32Well, no, you did like six,

00:53:33you owe Polo six,

00:53:34honestly.

00:53:38For me, it's a way to give him back

00:53:40everything he gave me in the world of salty food.

00:53:43Well, Carmen,

00:53:44I'll tell you that there are four others

00:53:46who handled the dough very well.

00:53:52Paris 2024

00:53:58Paris 2024 is getting closer and closer.

00:54:01Today we are celebrating

00:54:03just a month from the start

00:54:05of the Paris 2024 Olympic Games.

00:54:08A golden summer is coming,

00:54:10where our countries and athletes

00:54:12will give their all

00:54:13to achieve Olympic glory.

00:54:16And to start with a golden brush,

00:54:19Telemundo will broadcast

00:54:21the opening ceremony of Paris 2024

00:54:24completely live and live

00:54:26for the first time

00:54:27in the history of television in Spanish.

00:54:30We'll be waiting for you

00:54:31in a month live

00:54:32for the Paris 2024 Olympic Games

00:54:35here on Telemundo.

00:54:44Well, Carmen,

00:54:45I'll tell you that there are four others

00:54:47who handled the dough very well.

00:54:56Caro, Niño, Jason and Pati.

00:54:59You are also going to the next challenge.

00:55:04Oh, my God!

00:55:06Just because of the way!

00:55:08I knew my name would be there.

00:55:11Polo, David, Carolina, Niño, Jason and Pati.

00:55:15Congratulations!

00:55:19It seemed unfair to me

00:55:20that they put a hard, inedible dough,

00:55:23which was a stone.

00:55:24You are going to cook again

00:55:26and fight for the precious immunity

00:55:28in the next challenge.

00:55:30Gabriel has his face of

00:55:31why not me?

00:55:32But oh well.

00:55:33You will remember me

00:55:35in two more episodes.

00:55:36You'll see.

00:55:38Remember that I have an ace up my sleeve.

00:55:41For now, go all out

00:55:43while we prepare everything here in the kitchen.

00:55:45Thank you!

00:55:46Polo, David,

00:55:47see you in the next challenge.

00:55:49The next challenge is coming very strong.

00:55:56Congratulations!

00:55:58Christmas!

00:56:00And he put Christmas,

00:56:01I don't know what,

00:56:02and I said,

00:56:03oh, it was because I shared the recipe.

00:56:04Christmas was Polo's highlight.

00:56:05Because you and Polo

00:56:06lit up the whole way.

00:56:08Very good.

00:56:09Well, David knew how to do it.

00:56:11He asked Polo for advice,

00:56:12he asked Patty for advice,

00:56:14and here's the result.

00:56:16If in the next challenge

00:56:17I have to help Polo,

00:56:19I'm going to do it

00:56:20with all the taste in the world.

00:56:22Let's go, Patty.

00:56:25No, I don't think so.

00:56:26Do you know why?

00:56:27I don't think so.

00:56:28Because of the level of complexity,

00:56:30I'm sure they're going to leave it

00:56:31for a challenge

00:56:33that's just that,

00:56:34when we're all there.

00:56:36And in 60 minutes?

00:56:37I think it's an immunity challenge.

00:56:39It's very complicated.

00:56:40It's complicated.

00:56:41It's complicated.

00:56:42It's complicated.

00:56:43Everyone,

00:56:44almost everyone,

00:56:45says it's tamales,

00:56:46or ayacas,

00:56:47or moja cakes.

00:56:49We're in the cave,

00:56:50waiting to see

00:56:51what's going to happen.

00:56:53Zap, zap, zap, zap.

00:57:00I like it

00:57:01when he acts like a man.

00:57:02What did you say?

00:57:04Look at that.

00:57:05Did you see that?

00:57:06Oh, boy,

00:57:07you're going to get it.

00:57:10No!

00:57:13Come here.

00:57:14Come here.

00:57:15No!

00:57:18Come here.

00:57:19No!

00:57:20Let's go to the ranch.

00:57:21Let's go to the ranch!

00:57:23We're playing

00:57:25and having fun.

00:57:27You know,

00:57:28so the nerves go away.

00:57:29You're born dramatic,

00:57:31but how do you fall?

00:57:33I tell everyone,

00:57:34let it go.

00:57:35But I think

00:57:36everything here is personal.

00:57:37I mean,

00:57:38independently,

00:57:39we can't forget

00:57:40that this is a competition.

00:57:41Even though we're friends,

00:57:42we get along.

00:57:43Did you see

00:57:44that this lady

00:57:45changed you?

00:57:46She?

00:57:47Yes.

00:57:48For who?

00:57:49For Patty.

00:57:50What do you think?

00:57:51She said,

00:57:52she's my wife.

00:57:53And I said,

00:57:54oh, look.

00:57:55Really?

00:57:56Of course.

00:57:57She said Patty is her wife.

00:57:58I said,

00:57:59the wifey.

00:58:00She's my wife.

00:58:01She's my wife.

00:58:02The wifey.

00:58:03And I said,

00:58:04Alicia?

00:58:05That's what the tigers say.

00:58:06No, of course

00:58:07I'm Alicia's husband.

00:58:08I'm Alicia's spiritual wife.

00:58:10You're my spiritual wife.

00:58:12You too.

00:58:13I called her wifey.

00:58:14How dare you?

00:58:15You're bad.

00:58:16I'm going to kill you

00:58:17with my own face.

00:58:19I'm going to kill you.

00:58:21The thing is,

00:58:22I wanted to help Patty,

00:58:24and we used,

00:58:25back in the Bronx,

00:58:26to say,

00:58:27oh, she's my wifey.

00:58:28You know,

00:58:29like when you have a lover.

00:58:30Definitely,

00:58:31the kid has

00:58:32husbands and wives

00:58:33everywhere.

00:58:34The kid doesn't know

00:58:35monogamy,

00:58:36honestly.

00:58:3910 years later

00:58:50Guys,

00:58:51there are bosses

00:58:52who have made it

00:58:53past borders

00:58:54and become so popular

00:58:55that they broke

00:58:56time barriers.

00:58:57And even though

00:58:58they're modest,

00:58:59they have a high

00:59:00technical requirement.

00:59:04I imagine

00:59:05you're probably wondering

00:59:06what's under

00:59:07underneath those bells, right?

00:59:09If this bell has another one of those pastry jokes,

00:59:13I'm going to sit on the bell again and go to the cellar.

00:59:16From the flat to the next challenge. Bye.

00:59:18Guys, are you ready to unlock the three-digit number?

00:59:20Yes.

00:59:22One, two, up!

00:59:28Chicken!

00:59:30Chicken!

00:59:31I don't know what they're going to ask us to do with that chicken,

00:59:34but the chicken is something that I eat a lot.

00:59:39One advantage I have here is that it's complete,

00:59:41and the filleting goes pretty well.

00:59:43Chefs, tell us what this challenge will consist of

00:59:47for the Immune Code.

00:59:50What are we going to do with this chicken? Tell me.

00:59:53Well, guys, this preparation was born from the culture meeting,

00:59:57which is one of the needs of survival,

00:59:59and which helped thousands of families to earn a living.

01:00:03I don't know if I should worry more.

01:00:05Well, wait a minute. I'm going to take out the cantinflón.

01:00:09Well, guys, that dish is nothing more and nothing less than

01:00:14fried chicken.

01:00:16I feel like fried chicken is something more Latin

01:00:20or more American.

01:00:22In Spain, we don't eat a lot of fried chicken.

01:00:24We eat more grilled chicken.

01:00:26You will have 60 minutes, nothing more and nothing less,

01:00:30to present and prepare this fried chicken

01:00:34accompanied by a sauce of your choice.

01:00:38Barbecue de chipotle.

01:00:40It's complicated.

01:00:42Please, Celia Cruz, from the sky, light me up for the sauce.

01:00:45The first thing is, obviously, the chicken in pieces.

01:00:49Two thighs.

01:00:51Two thighs.

01:00:52Two wings.

01:00:53And the breast.

01:00:55Yes.

01:00:55Two breasts.

01:00:57Obviously, it's deep-fried.

01:01:00The difficult part of the fried chicken technique

01:01:04is the temperature.

01:01:06325 degrees.

01:01:08If it's the lowest temperature,

01:01:11the skin won't be crispy.

01:01:13The second thing, the delicious fried chicken,

01:01:17the characteristic that it's crispy on the outside, juicy on the inside.

01:01:21And to achieve that, it has to have a kind of salmon.

01:01:25What makes it so special

01:01:27is that the salmon is nothing more than water with salt.

01:01:30In this case, it's always made with some kind of acid dairy.

01:01:35It's made with yogurt, without sugar,

01:01:38or cream of milk and vinegar.

01:01:41I didn't know that, honestly.

01:01:43Thanks to Chef Toño, because he gave us this very important step

01:01:47for this preparation.

01:01:48You know, these crispy wrinkles

01:01:50in the chicken that makes it so special,

01:01:52it's pure flour.

01:01:53But there's something else.

01:01:55When you have about 20 minutes to swim, as they say.

01:02:00Honestly, if Chef Toño didn't tell us that,

01:02:02I wouldn't have known what to do.

01:02:03You're going to serve that and your sauce

01:02:06with what you're going to accompany it in these containers.

01:02:09Just check it out.

01:02:11Ouch!

01:02:16Okay.

01:02:17I saw my curry and I thought it was super funny.

01:02:21Holy Mother of God.

01:02:23I mean, imagine me, David Salomón,

01:02:25with a chicken shop.

01:02:30We're going to take into account how they handle the chicken.

01:02:33Hygiene.

01:02:34Techniques so that there's no cross-contamination.

01:02:38It's dangerous.

01:02:39Well, frying a chicken, I think it's not as complicated

01:02:43as it seems, personally.

01:02:44I've made several things in the show,

01:02:46so I think it's easy, right?

01:02:49You have 60 minutes to cook

01:02:52and the market is completely open.

01:02:55The only thing I'm going to tell you is that the fried chicken

01:02:58that I'm going to make is going to have an extraordinary flavor

01:03:02because there's a little family secret there

01:03:05that I'm going to reveal in this challenge.

01:03:08Give it your all.

01:03:10If we win today,

01:03:12we'll be in the top ten.

01:03:15Yes, yes.

01:03:17Oh, yes.

01:03:18Immunities are becoming more and more appetizing

01:03:22and more desired.

01:03:24We're going to move on to a very important stage.

01:03:28The top ten.

01:03:29When I have my universes, I'll be the last candidate.

01:03:33You know there's a winner.

01:03:36Get ready.

01:03:38Get in line.

01:03:39Come on.

01:03:40Get ready.

01:03:42Let's cook.

01:03:44Let's cook.

01:03:49Get ready.

01:03:50Get in line.

01:03:51Come on.

01:03:52Get ready.

01:03:54Let's cook.

01:03:55Let's cook.

01:04:04Poch's pork rinds.

01:04:07Run, run, run.

01:04:09Run, run, run.

01:04:10Run, run, run.

01:04:12Run, run, run.

01:04:13Run, run, run.

01:04:15Run, run, run.

01:04:16Run, run, run.

01:04:18Run, run, run.

01:04:19Guys, fight for immunity.

01:04:22Because we're really eleven.

01:04:24Imagine, you're going to get immunity.

01:04:26That's great.

01:04:27David is picking up spices.

01:04:30Look at him, look at him. He's like 15.

01:04:32This immunity is very difficult.

01:04:41Where's the soy sauce?

01:04:43It's my first time doing it,

01:04:45but I have it very well identified

01:04:48in flavor, shape, and everything.

01:05:03Look, Jason, with the tangerine lemon.

01:05:05Very good.

01:05:09Jason grabbed the whole thing.

01:05:10How do you make it more liquid?

01:05:12If you put all the tangerine lemon in it,

01:05:15it's best to make it a mix.

01:05:17I like it, I like it. I think it's going to give it a good flavor.

01:05:20And you have to put spices, oregano, salt, pepper,

01:05:23to leave it there.

01:05:25Leave it in the albergue.

01:05:29No, he's making a mess.

01:05:32I cut all the chicken, all the strawberry.

01:05:35I got all the whole chicken.

01:05:37But I'm going to put a few, not all of them,

01:05:41so that they cool down well and are crispy.

01:05:47No, no, it's not expensive there.

01:05:50I have a little experience in chopping chicken,

01:05:54and making the most of the pieces.

01:06:00It's cut, look, look.

01:06:01We're almost done.

01:06:02Oh, I cut myself.

01:06:04Look, he's fainting, he cut himself, I swear.

01:06:06Well, the boy was a virgin in the cuts.

01:06:11And now he knows what it's like to be a virgin.

01:06:13I cut myself, I cut myself.

01:06:16I guess when it comes to cutting the pieces, it's not easy.

01:06:21Something happened, and the knives have a lot of edge.

01:06:25Oh, I cut myself.

01:06:28I cut myself, I cut myself.

01:06:31It was time for the boy to cut himself.

01:06:32We were about to finish, and he hadn't cut himself yet.

01:06:34It was time, he gave it his all.

01:06:36I can't see her.

01:06:37One thing I can see is that she's crying.

01:06:40He cut himself, look at his eyes.

01:06:41He's losing his life.

01:06:44This will be a sign of something,

01:06:47but they say that everything has to be cut.

01:06:51That we have to shed blood here in Tonchez.

01:07:03The truth is that I do dominate this protein.

01:07:06I feel comfortable, and the filleting goes pretty well.

01:07:11I'm not going to go around with knives,

01:07:13having a pair of scissors.

01:07:15Do you know what you can do with a pair of scissors?

01:07:18David Salomon with a pair of magic scissors.

01:07:24Look, he expressed it perfectly.

01:07:26I'm going to remove the skin, because I don't like it.

01:07:29Look, look, no!

01:07:30No, why?

01:07:32Because the skin gives it a crunch.

01:07:35That's it, it's golden, it tastes good.

01:07:38That's it, it's golden, it tastes good.

01:07:41We don't fight over that.

01:07:43Damn, it's thundering.

01:07:46I hate that bitch.

01:07:47No, no, no, look at me, look at me, I'm suffering.

01:07:49Look at his face, poor thing.

01:07:52I had a pet fox when I was 15,

01:07:54and I'm doing this to a chicken, I don't like it at all.

01:07:56It's thundering.

01:07:58I've never had to gut a chicken in my life.

01:08:02I don't like playing with dead birds.

01:08:08No, no, no.

01:08:09Son, you need humility, you need a ranch.

01:08:13You're all about Europe, come to the ranch.

01:08:16I'm going through one of the worst moments

01:08:18I've ever had in this competition.

01:08:29Are you going to fry it in the fryer or in oil?

01:08:31I put it here, I didn't put it in the fryer.

01:08:34I don't know what to do with it.

01:08:35I'm going to tell you something, I would have the fryer hot.

01:08:38It's fast, I've done very well with the fryer.

01:08:41The thing is, the fryer, the Fahrenheit,

01:08:45it makes me very nervous.

01:08:47I don't even know how to use this.

01:08:57Chris Mas, are you going to fry it in the fryer or in oil?

01:09:00I put it here, I didn't put it in the fryer.

01:09:02I don't know what to do with it.

01:09:03I'm going to tell you something, I would have the fryer hot.

01:09:06It's fast, I've done very well with the fryer.

01:09:09The thing is, the fryer, the Fahrenheit,

01:09:14it makes me very nervous.

01:09:16I don't even know how to use this.

01:09:18Are you going to do it here?

01:09:19No, no, no, look at how I'm doing it.

01:09:21Dude, I think I'll do the same as the old one.

01:09:23Oh, my God.

01:09:24So I prefer to put a pot with oil.

01:09:27And we're going to put the eye and be careful,

01:09:31with oil under this fry.

01:09:34The truth is that I am going to use it,

01:09:37because it maintains the temperature that it has to maintain.

01:09:39And I don't have to worry if it gets too hot or too cold.

01:09:43What's up, Polos?

01:09:45Here we go, here we go.

01:09:46Polo, what's good is the fryer.

01:09:48100%.

01:09:49Because at 5 o'clock...

01:09:50You take it out so it drains.

01:09:52If it drains...

01:09:53You put it there, I mean...

01:09:54Take good care of your temperature, how hot is it now?

01:09:56180 degrees Celsius.

01:09:58180, that's going to burn you on the outside,

01:10:01because this requires about 18 minutes of cooking,

01:10:05what is the thigh and the leg, huh?

01:10:07This is Fahrenheit.

01:10:09I mean, it's Fahrenheit and centigrades.

01:10:12There's a... there with the measurements.

01:10:14The truth is that it has a little drawing there that has a little chicken,

01:10:17and I said, well, it has to be where the chicken is.

01:10:19But Chef Toño says no,

01:10:20that it's too hot and that it's going to burn me.

01:10:22So I obviously decide to listen to Chef Toño,

01:10:25because I imagine that Chef Toño knows more than the machine.

01:10:32How are we doing here, Jason? Tell me.

01:10:34Look, I have the chicken in the pan.

01:10:36We also have to make a sauce for this chicken that we're going to prepare.

01:10:40Honestly, I think I have a lot of options in sauces.

01:10:43I feel like making a yogurt dip with habanero.

01:10:45A sauce.

01:10:47A fried chicken with a pineapple and habanero sauce

01:10:49would be delicious, if the sauce is made well.

01:10:52But that depends on you.

01:10:54Okay, Jason?

01:10:55Thank you very much, Chef.

01:10:56I changed my mind, but I opened up another possibility,

01:10:58which would also be to make a sauce.

01:11:00So, thank you, Chef Tita, for opening up a new possibility to the world.

01:11:04By the way, that orange color looks great on you.

01:11:15Hey, what are you doing?

01:11:16An invention.

01:11:17No, it's not an invention.

01:11:18I'm making the fried chicken, but obviously with a Lebanese touch.

01:11:22Does it have mint?

01:11:23Of course.

01:11:24And parsley.

01:11:25Okay, are you making a chicharrón?

01:11:27In fact, there are some pieces of chicharrón that I'm going to put in the sauce.

01:11:30And some pieces of bacon.

01:11:32So that my fat, like all my fat,

01:11:36has this flavor that drives people crazy.

01:11:39Check it.

01:11:40It has to be at, how much did Toñito tell you?

01:11:42Three, six, five.

01:11:43Check it.

01:11:44The temperature is very important.

01:11:46Once it reaches the temperature, you put it in.

01:11:48The more pieces of chicken, the more it will cool down.

01:11:50This is key today with you.

01:11:52In life.

01:11:53Key.

01:11:55Okay.

01:11:56Well, I wish you the best, my dear.

01:11:57David, fry one already.

01:11:59Fry it.

01:12:03How long do you leave it in the oil?

01:12:05Until you start calculating it, right?

01:12:07Yes.

01:12:09Ché Belén, thank you very much for coming to talk to me

01:12:11about all the topics related to temperature,

01:12:13to heat, and everything that has to do with the hot.

01:12:17But I prefer the old-fashioned way of cooking.

01:12:21Oh, the hand tester.

01:12:23You have me.

01:12:24They call him the hand tester.

01:12:25Like this and like this.

01:12:26Oh, no, I'll do it.

01:12:27We've seen you.

01:12:28Exactly.

01:12:29But you can't do it like that.

01:12:30No, sir.

01:12:31It's with a spoon.

01:12:32Okay.

01:12:34You have to start changing your habits.

01:12:35I promise, from now on,

01:12:37you'll have to look for me as if I were a spoon.

01:12:40Because I've been trying, trying, trying.

01:12:42I loved it.

01:12:43It smells good.

01:12:45I loved your technique.

01:12:46First, I put it in like this,

01:12:47and I said, I'm going to take it from the chef.

01:12:49Let's see.

01:12:50And then?

01:12:51How are you going to bread it?

01:12:52I first pass it through here,

01:12:54then I pass it through the flour and I fry it.

01:12:56And the egg, what time was the egg?

01:12:58We do it like this.

01:12:59Where did you hear that about the egg?

01:13:01Did someone say egg?

01:13:02Oh, right, he didn't say egg.

01:13:04I'm used to first passing it through the egg,

01:13:07then through the flour,

01:13:09and so on,

01:13:10so that it stays a little more compact.

01:13:13It's more likely that you're going to drop everything you fry.

01:13:17It's true.

01:13:18That's the secret.

01:13:19There.

01:13:20There's the secret.

01:13:21Look, Tiki.

01:13:22Look, look.

01:13:23Tiki, Tiki.

01:13:25Look, do you see this?

01:13:26This fries, and what does it become?

01:13:29Fries.

01:13:30There.

01:13:31Fries.

01:13:32It makes you fat a lot.

01:13:34Of course.

01:13:36But apart from that,

01:13:38I'm going to add my seasoning.

01:13:49Tell me, do you feel tense?

01:13:51No, not anymore.

01:13:52Do you feel tense?

01:13:53No, I'm here, I have the neck,

01:13:55and I'm making the chips,

01:13:56and I'm waiting for this,

01:13:58and I'm going to make an orange sauce.

01:14:01Very nice.

01:14:02If you want to add a little bit of pepper,

01:14:04you can add a little bit of pepper.

01:14:05I think it's more oil.

01:14:07It tastes full, Tita, so you know.

01:14:09Tita, Tita knows more than fried fish.

01:14:11Tita knows more than cubes.

01:14:13She's going to be the humble one.

01:14:15I like her because she's always a very good person,

01:14:19very objective,

01:14:20who helps, supports, you know,

01:14:21like a common sense, right?

01:14:23It's colder than your heart.

01:14:27Carolina just made a big mistake,

01:14:30which is removing the base from the stove.

01:14:32If the temperature goes up too much,

01:14:35it can be annoying.

01:14:47Wow, you're already doing everything.

01:14:50Yes.

01:14:51Patty is going very fast.

01:14:53Wow.

01:14:54It's so good, you see?

01:14:56I think the person who is closest

01:15:00to the technique and faith of Patty Navidad.

01:15:03This Patty wants immunity.

01:15:05Yes, chef.

01:15:07Let's go.

01:15:08I'm Patty's.

01:15:09I saw a Patty connected to the chicken.

01:15:12It looks like she and the chicken were one.

01:15:14Patty, you look great.

01:15:15Make sure your chicken doesn't crack.

01:15:17Thank you.

01:15:18Even though it's the first time

01:15:20I'm making fried chicken,

01:15:21things are going very well.

01:15:25Take the heart out.

01:15:34In general, everything is going more or less well.

01:15:37The one I see a little bit complicated

01:15:40is Carolina, who has the oil

01:15:42with the flame of fire up.

01:15:47Did it burn?

01:15:48A little bit, yes.

01:15:50It burns very fast, that's the problem.

01:15:52When the flame comes out,

01:15:54you can't control the temperature of the oil.

01:15:58And look, it's burning!

01:16:13Did it burn?

01:16:14A little bit, yes.

01:16:15It burns very fast, that's the problem.

01:16:17When the flame comes out,

01:16:20you can't control the temperature of the oil.

01:16:23And look, it's burning!

01:16:27It's very hot, Carolina!

01:16:30Is the chicken going to be raw inside?

01:16:32Of course it's going to be very raw inside.

01:16:35If it lasts a minute in the oil, that's for sure.

01:16:38Check the temperature, Caro!

01:16:41My God.

01:16:42I didn't have an alternative.

01:16:43I either put it in or I put it out.

01:16:45Because I didn't have time to cool the oil

01:16:47or to heat up a new oil.

01:16:58Oh, no.

01:17:00How's it going with that chicken?

01:17:02Good.

01:17:02You fried it?

01:17:04Yes.

01:17:05Oh, look!

01:17:06It has a nice color.

01:17:07I think it's ready.

01:17:09Some parts are left without crunch.

01:17:13Had you fried this chicken before?

01:17:15No, ma'am.

01:17:15No?

01:17:16No, but I hadn't done anything before this competition.

01:17:18I'm still here.

01:17:19Well, I'll leave it for you to continue.

01:17:21Thank you, Carmen.

01:17:22Chicken.

01:17:23I hope Polo gets rid of that thing with the animals.

01:17:26Because he's going to have to keep cooking animals.

01:17:28And if he doesn't, he's going to leave.

01:17:31La Carobella, how are you?

01:17:33How's it going with that chicken?

01:17:35I'm good.

01:17:36How do you see it?

01:17:36Good.

01:17:37It looks good.

01:17:39Yes, look, it's going well.

01:17:41It's a different frying style.

01:17:43Have you done it before?

01:17:44Once, yes.

01:17:45Once, and how was it afterwards?

01:17:47Good, of course, with more tranquility,

01:17:49but I'm trying to feel the same.

01:17:51In this kitchen, nothing is quiet, Caro.

01:17:53Well, good luck.

01:17:55Thank you.

01:17:55Let's see how it goes.

01:17:56Yes.

01:17:57The chickens don't smell bad.

01:17:58No, but it smells like oil to me.

01:17:59Besides, did you see the breast he put in?

01:18:02He made a crunch in three minutes.

01:18:04Do you think that in three minutes it will go inside?

01:18:06It's inside.

01:18:07Two minutes.

01:18:11Oh, this is going to end up in the line, man.

01:18:14Can I have some yogurt?

01:18:15Yes, please.

01:18:17I have nothing against fried chicken,

01:18:19to be honest.

01:18:20What I have against it is the fucking watch.

01:18:26Oh, fuck, it's not bad.

01:18:28How many pieces?

01:18:29Two, please.

01:18:30Two, please.

01:18:31Two, please.

01:18:32Two, please.

01:18:33Two, please.

01:18:34Two, please.

01:18:35Two, please.

01:18:36How many pieces?

01:18:37Three, right?

01:18:38Yes.

01:18:39Twelve.

01:18:41One minute!

01:18:43No!

01:18:44Oh, yes.

01:18:48That's it, right, Patti?

01:18:49Yes.

01:18:50I already saw you with the face that you were super ready.

01:18:52Look at that.

01:18:54Patti, yes!

01:18:56My friends from the cabin,

01:18:58eat the children's chicken,

01:19:00because it has that flavor and that magical touch.

01:19:05Well, it's made with love,

01:19:07it's made with magical powders,

01:19:10and when you eat these things, you know...

01:19:14It tastes good.

01:19:15Watch out for the child.

01:19:17Thirty seconds!

01:19:26Patti did too well.

01:19:28I'm going for Patti.

01:19:28The child didn't do that bad.

01:19:30I'm going for Jason.

01:19:31I think Jason kind of weakened his technique.

01:19:34For the competition,

01:19:35it's best if the immunity is taken by someone who doesn't cook a lot.

01:19:41Look at my aunt going for the plate.

01:19:43Oh, my God.

01:19:45Oh, no, Caro.

01:19:47Ten, nine, eight,

01:19:50seven, six, five,

01:19:55four, three, two, one.

01:20:01Hands up!

01:20:04Go!

01:20:07In the end, we all made fried chicken,

01:20:10and I think, at least in the end, I'm not here.

01:20:16Oh, look at this. Let's do this TikTok.

01:20:19I wanted to do this TikTok with you.

01:20:21With me?

01:20:22Yes.

01:20:24I wanted to do this one with you.

01:20:27In the previous challenge, I didn't do well with the cupcakes,

01:20:30and I feel relegated to being there,

01:20:34like a sad couple in a cage.

01:20:38I'm moving away a bit because I hate people

01:20:41who spend all their time listening to music on their phones at full volume.

01:20:47We should take our phones away from everyone in here

01:20:49so that we can all be quiet, in silence,

01:20:51and we can talk to ourselves,

01:20:54to our thoughts, to our reflections,

01:20:57to our self-criticism.

01:20:59And I ask you, do you listen to that song?

01:21:02Or do you want to do a TikTok?

01:21:04Why don't you do your TikTok, your little dance now?

01:21:07Do you want to kill all of us?

01:21:11What I don't like is that they have their phones at full volume.

01:21:15Because it's very annoying, I think it's disrespectful,

01:21:19I think it's disrespectful to others.

01:21:21What have I done to deserve this?

01:21:24The music is good, right?

01:21:27Oh, my God.

01:21:29Everyone here has headphones, everyone has them.

01:21:32Put your headphones on, don't bother the others.

01:21:34What the hell am I doing in here?

01:21:38Do I want to cook or go to hell?

01:21:40Imagine talking out loud like this all the time.

01:21:43Would it be normal for you to talk at this volume all the time?

01:21:48What are we going through? Look, pass me the salt.

01:21:50Mom, get me the soup.

01:21:52Dad, listen, please.

01:21:55Dad, listen, please, come here, we're going to eat.

01:21:57It's uncomfortable, right?

01:21:59It's time to try chefs.

01:22:01Who do we start with?

01:22:09Jason, come on in.

01:22:11Damn it, you're going to win me the name.

01:22:14Damn pastry chef.

01:22:15Put two, put two.

01:22:18The truth is, I'm pretty happy with the chicken pieces I made

01:22:21with coconut flour.

01:22:23I don't think it was meant to be risked and experimented with.

01:22:26What would your business be called if it were fried chicken?

01:22:29I feel like today is the day to put some chicken in it.

01:22:39They're breaded with coconut flour.

01:22:42They have a sweet and sour honey sauce

01:22:45with Serrano habanero and pineapple.

01:22:48And pineapple.

01:22:50Look at his face.

01:22:51Oh, it's so good.

01:22:53And with the sauce, I think the flavors are...

01:22:55I mean, mixed, they're going to be pretty good.

01:22:57The piece I chose

01:22:59was seasoned perfectly.

01:23:02Very good.

01:23:03The truth is, Jason,

01:23:04to never have made fried chicken,

01:23:06it's pretty good.

01:23:08The sauce, I like it too sour.

01:23:11But, well, I congratulate you because you came out of the box

01:23:14and breaded it with something else.

01:23:16That's a very good point for you. Thank you very much.

01:23:18You can go to your station.

01:23:19Thank you very much.

01:23:27I'm pretty happy with the chicken,

01:23:30even though, honestly,

01:23:32it's a good-bye.

01:23:33The restaurant is closed.

01:23:35Carolina, please.

01:23:42Please, chef, all three of you,

01:23:44don't tell me now that my chicken is simple,

01:23:46because there's nothing simple about it.

01:23:48Tell me the name of your chicken.

01:23:50My chicken is called Latin America.

01:23:54She doesn't have a nationality. She's from the world.

01:23:56Because she says she's from everywhere.

01:24:04My chicken went through several processes.

01:24:06First, I put it in salted water.

01:24:09Then I took it out of there and put it in another one

01:24:12with yogurt.

01:24:14I added wine. I added salt.

01:24:17I added mayonnaise, tomato sauce.

01:24:20I added a little bit of coconut powder.

01:24:23And, well, I made the chips,

01:24:25because I always say that a fried chicken without chips

01:24:28is not a fried chicken or a chip.

01:24:30And I sincerely hope she does well,

01:24:33because she's got a bad streak,

01:24:35and I see that she's kind of desperate

01:24:37for her to do well.

01:24:38Your chips are very good.

01:24:40Your barbecue sauce is good, too.

01:24:42It has a good thickness, it has a good flavor.

01:24:45It's a little sweet,

01:24:47but, yes, obviously, the chicken was undercooked.

01:24:53Wow.

01:24:54No!

01:24:55She didn't spice it up.

01:24:57Technically, it's bad.

01:24:59You eat that and you're going to...

01:25:01But they told her so much about the importance of temperature.

01:25:06I was so excited that I was going to eat it,

01:25:09and, well, nothing.

01:25:10But the chips were very good.

01:25:12You added a different topping,

01:25:14which is also very good, the chips.

01:25:16The sauce is good, it's sweet,

01:25:18but, yes, it's a shame.

01:25:20And the breading falls off.

01:25:22I mean, it doesn't stick well to the skin.

01:25:24Ask me.

01:25:26Wait, let me hear.

01:25:28Have they told you it's raw?

01:25:30The fact that they evaluated her,

01:25:32the chips and the sauce, well, it was a lot.

01:25:34I think they were, I repeat, very noble with her.

01:25:37Thanks, girl. You can go back.

01:25:38Thank you, doctor.

01:25:39Thank you.

01:25:45That chicken still makes you...

01:25:48Not cool.

01:25:50Goodbye, immunity.

01:25:51Next time.

01:25:53Next time.

01:25:56I'm alive!

01:26:00Carolina, definitely,

01:26:01today you don't win immunity.

01:26:03Raw chicken with tea.

01:26:05I have nothing against Caro.

01:26:07I was talking about her chicken.

01:26:10We're all very sensitive.

01:26:12I'm still surprised,

01:26:14because Caro, I repeat,

01:26:16dominates the kitchen.

01:26:18I doubt it'll be chicken again.

01:26:20Sincerely.

01:26:21Patty, please, come in.

01:26:26The truth is that Patty's chicken

01:26:29looks powerful, godfather.

01:26:31I think I'm going to shoot Patty.

01:26:33Let's see.

01:26:34Patty presents that commercial chicken

01:26:37from the chicken restaurant.

01:26:39I swear, I was in the kitchen

01:26:41and I was stealing the basket.

01:26:43Tell us what the chicken's name is.

01:26:45What's the chicken's name?

01:26:47Don Poyón.

01:26:48Oh, really?

01:26:49That's what my dad calls him,

01:26:51and they called me chicken since I was little.

01:26:53So everything was very round

01:26:55for me to be inspired and cook

01:26:57thinking about my family,

01:26:59my life, my childhood,

01:27:01connected to fried chicken

01:27:02that we enjoyed so much at home.

01:27:08I put it in a pan,

01:27:10for about 20 minutes.

01:27:12I took it out to put it in flour,

01:27:14in egg, and in the panko

01:27:16that was already seasoned

01:27:18with paprika, with pepper,

01:27:20with a little salt,

01:27:22with turmeric.

01:27:24And I put the chicken's cartilage

01:27:26to cook in a broth.

01:27:28With that broth, I made the cilantro sauce,

01:27:30which is the green one,

01:27:32and it has pisco.

01:27:34And the red one,

01:27:36which is more sour and sweet,

01:27:38which has tomato paste,

01:27:40soy sauce, mustard,

01:27:42chipotle, and honey.

01:27:44It's juicy, huh?

01:27:46It's good, it's juicy, look, look.

01:27:48A winner, a winner, no doubt.

01:27:50Those pieces of chicken

01:27:52look commercial.

01:27:54If the chefs try it and like it,

01:27:56we have nothing to do in this challenge

01:27:58because it looks divine.

01:28:00I have great competition

01:28:02with these two sauces,

01:28:04they look incredible.

01:28:06You can get a little salty,

01:28:08especially with this one,

01:28:10the barbecue one.

01:28:12How did you say it?

01:28:14Spicy?

01:28:16Sour and sweet.

01:28:18Sour and sweet,

01:28:20is that a new word, Carmen?

01:28:22Carcaje?

01:28:24Carcaje.

01:28:26Carcaje is a new word for the dictionary.

01:28:28Soon in your favorite stores,

01:28:30my dear people.

01:28:32Thank you very much.

01:28:34It's a great job.

01:28:36I'm very happy with the result.

01:28:38Chef Toño congratulated me,

01:28:40he said it was a great job.

01:28:42Number one.

01:28:44It's a great job.

01:28:46It's a great job.

01:28:48It was my rooster,

01:28:50and there it is.

01:28:52Better than the brand that you and I know.

01:28:54Well, I'm coming now.

01:28:57The chef wants to take it home,

01:28:59she grabbed the boat,

01:29:00and she said,

01:29:02if I win immunity,

01:29:04she won't give it to me,

01:29:06because I love Pati.

01:29:08Great job, I liked it a lot.

01:29:10Thank you very much.

01:29:12Go back to your station.

01:29:14Thank you.

01:29:16I think Pati is immune.

01:29:18Come on, Pati, come on, come on.

01:29:20I'm so happy.

01:29:22Come on in, please.

01:29:24No, there's nothing to do, Pati.

01:29:26Give it to Pati already.

01:29:28The truth is that I would be fascinated

01:29:30because you wouldn't have to stress me out

01:29:32and suffer from the stomach pain

01:29:34and the bitterness I get

01:29:36every time I go to an elimination challenge.

01:29:38Tell us the name, and then why did you suffer?

01:29:40I put chicken,

01:29:42because I needed to put comedy in the challenge.

01:29:51There were the two legs,

01:29:53the two wings,

01:29:55and the breast, I made them into strips,

01:29:57and the sauce is made from pineapple

01:30:00tamarind, mezcal, habanero,

01:30:02and another chili of those that are dehydrated,

01:30:04which I'm not sure what it's called,

01:30:06but it smelled delicious.

01:30:08Oh, and I made a ranch-style dip.

01:30:10No, look, it's good.

01:30:12Sure, as long as it's not raw.

01:30:14Definitely, Polo didn't cook chicken.

01:30:16Polo cooked a quail or something like that,

01:30:18honestly.

01:30:20It's good.

01:30:22You threw yourself a different fried chicken,

01:30:24like those fried fish you see

01:30:26that are always accompanied with lemon and others.

01:30:28This is a way.

01:30:30It's a little dry, exactly, brother.

01:30:32I think that's the kind of

01:30:34skinny part of this chicken,

01:30:36but besides that, the flavor is very good.

01:30:38Polo!

01:30:40What happened to that chicken?

01:30:43Your chicken has a great flavor.

01:30:46The breading fell off a little bit

01:30:48on some sides.

01:30:50I think there was a slight technical failure,

01:30:52which was basically that,

01:30:54as was the temperature

01:30:56or the size of the protein.

01:30:58I thank you,

01:31:00and I'm going back to your station.

01:31:02Excuse me, thank you.

01:31:04That's because he doesn't have the practice

01:31:06of fried chicken,

01:31:08but the next time he does it,

01:31:10it's going to be a tremendous chicken.

01:31:12David, please.

01:31:15David can give you half a fight.

01:31:18I'm just thinking

01:31:20that this chicken fascinates them.

01:31:23Tell me the name of those chickens.

01:31:25This is called

01:31:27David's Chicken Hot Couture.

01:31:30Hot Couture.

01:31:38This is a fried chicken

01:31:40with an obviously Lebanese influence.

01:31:43Oh, God!

01:31:45Let it go, man!

01:31:47But why?

01:31:49Those are its roots.

01:31:51No, but I'm also from the ranch,

01:31:53and I'm not going to change it.

01:31:55The Lebanese recipe is going to run out,

01:31:57and what are you going to do?

01:31:58I'm going to make Lebanese chicken,

01:32:00Lebanese burritos, Lebanese hotchos.

01:32:02The only thing we're missing is Lebanese tostadas.

01:32:04Lebanese and Yucatecan,

01:32:06because the chicken is fried in oil

01:32:08with butter.

01:32:10And before putting the chicken in,

01:32:12I fried some chicharroncines.

01:32:14We already saw them.

01:32:16To give it more flavor,

01:32:18that fat.

01:32:20First, it was marinated in yogurt,

01:32:22with milk,

01:32:24with spices, with cumin,

01:32:26and then it's breaded

01:32:28with herbs and parsley.

01:32:30And accompanied by this sauce,

01:32:32which is like a yogurt veil

01:32:34with herbs.

01:32:40Of course, David's chicken

01:32:42is a high-seasoning chicken,

01:32:44and also a high-cooking chicken.

01:32:46I really like that you used

01:32:48that technique of flavoring the oil,

01:32:50the breading,

01:32:52making it different.

01:32:54Because whenever we add aromatic herbs

01:32:56to the breading,

01:32:58it adds a lot of flavor.

01:33:00But in this case,

01:33:02your chicken lacked a bit of cooking.

01:33:04Oh, don't tell me.

01:33:07This is like my worst nightmare.

01:33:10Not for me.

01:33:12Me neither.

01:33:14Unfortunately, Chef Tita

01:33:16got a raw chicken.

01:33:18It's impossible for there to be

01:33:20a piece of raw chicken.

01:33:22It must have been one of the last,

01:33:24Chef Tita,

01:33:26because he really took care of it.

01:33:28I think there's nothing more serious

01:33:30for this competition

01:33:32than a raw chicken.

01:33:34As my father would say,

01:33:36you have to run a stupid veil.

01:33:38Bye, David.

01:33:40Antonio and I got perfectly well-cooked,

01:33:42juicy.

01:33:44I was very sad,

01:33:46because I know it doesn't represent

01:33:48the work David did.

01:33:50I think it's a hot couture chicken

01:33:52because it comes with a very nice dress,

01:33:54the chicken,

01:33:56and I like how it looks physically

01:33:58and I love it a lot.

01:34:00But this time, it didn't go well.

01:34:02You can go back, Carlito.

01:34:04Thank you.

01:34:06It's...

01:34:09It's raw.

01:34:11I think I should continue

01:34:13cutting cloth

01:34:15and someone else cut the chicken.

01:34:17I'm not good at this.

01:34:19My dear child, please come in,

01:34:21the prodigy child.

01:34:26Let's be honest,

01:34:28it looks good,

01:34:30but from what it looks like to how it tastes,

01:34:32there can always be a huge step.

01:34:34It looks good.

01:34:36My dear child,

01:34:38what's the name of your chicken

01:34:40and how did you make it?

01:34:42Toño y Niño Fried Chicken.

01:34:44Toño y Niño Fried Chicken.

01:34:46Because thanks to Toño,

01:34:48a spectacular chicken came out.

01:34:55Because I had never used

01:34:56that technique

01:34:58that I learned today,

01:35:00and it really fascinated me.

01:35:02I made the seasoning as you told me,

01:35:04but I added mine later too.

01:35:06And Toño went to the child and said,

01:35:08don't add eggs, do it like this,

01:35:10and he even helped her.

01:35:12In addition to having a very developed intuition,

01:35:14he also has a very developed ability

01:35:16to lick boots, I would say.

01:35:18It's a chicken very close

01:35:20to the one we famously know.

01:35:22The breading is very good

01:35:24because it's light,

01:35:26so that's a very good thing.

01:35:28The part that I got,

01:35:30I didn't get dry,

01:35:32I got very good.

01:35:34In general, a very good job.

01:35:36The child has his magical powers,

01:35:38he bewitches them out there.

01:35:40I particularly liked the sauce

01:35:42because it's also a little light,

01:35:44slightly spicy,

01:35:46and I think this chicken is good

01:35:48for any type of sauce too.

01:35:50From now on,

01:35:52the child's chicken goes like this,

01:35:54without eggs and without anything,

01:35:56because he's determined

01:35:58to lick Toño's boots.

01:36:00This is like a picapollo

01:36:02from Xochimilco,

01:36:04which is very popular.

01:36:06It's like the street picapollo,

01:36:08we could say.

01:36:10I also like the touch of

01:36:12the spiciness it has,

01:36:14but maybe you should take it

01:36:16to a pineapple barbecue

01:36:18to give it a little more flavor

01:36:20to the chicken.

01:36:22Go to your station.

01:36:24Thank you very much.

01:36:27I think this one is between

01:36:29Patty and the child.

01:36:31Chefs, it's time to decide.

01:36:33Go ahead, please.

01:36:35That it doesn't stay raw

01:36:37and that it's well breaded,

01:36:39that it's crispy on the outside,

01:36:41will be decisive to see

01:36:43who gets the immunity.

01:36:45Without a doubt, this immunity

01:36:47is not for me.

01:36:49Crossing finger,

01:36:51with my fingers crossed

01:36:53and one cut,

01:36:55the truth is that it's a very difficult challenge

01:36:58because it takes a lot of technique

01:37:00to be able to make a chicken

01:37:02that is golden on the outside

01:37:04and juicy on the inside.

01:37:06Fried chicken is not easy,

01:37:08not everyone can master it.

01:37:10Two, for me,

01:37:12took it out of the park

01:37:14very, very well,

01:37:16with certain flaws.

01:37:18But only one of them

01:37:20will be able to get the immunity.

01:37:22And the sauces,

01:37:24there's salt,

01:37:26there's lemon,

01:37:28there's stress,

01:37:30because there's an immunity in between

01:37:32and we all want to gain immunity.

01:37:34Let's go there and tell them.

01:37:36Let's go there.

01:37:38Let's go there.

01:37:40Who will be the winner?

01:37:42You tell them.

01:37:44The judges return

01:37:46to deliver what they don't even have to deliver.

01:37:48And...

01:37:50Chefs, tell us.

01:37:52Who will be the winner

01:37:54and please,

01:37:56have we made a decision?

01:38:01And the winner

01:38:03of the immunity

01:38:05is...

01:38:08Honestly, I don't think so.

01:38:10I doubt it too much,

01:38:12but the year is light.

01:38:14It's you.

01:38:19My daddy.

01:38:21Thank you.

01:38:22I'm so happy.

01:38:24I love fried chicken.

01:38:26Even though it's the first time I make it,

01:38:28I've known it my whole life.

01:38:30It's definitely an advantage

01:38:32to have immunity today.

01:38:34Patti, congratulations!

01:38:36Thank you, Carmen.

01:38:38Thank you very much.

01:38:40You've gained immunity tonight

01:38:42and you'll be out of danger

01:38:44until the next elimination.

01:38:46Good.

01:38:48The others will continue to cook on Sunday

01:38:50and they'll do it for salvation

01:38:52with a lot of fun

01:38:54and a lot of surprises.

01:38:56As we like it.

01:38:58Of course.

01:39:00Guys, for now,

01:39:02you can go to the bar to rest.

01:39:04Thank you very much.

01:39:06Thank you.

01:39:08Have a good night.

01:39:10Let's say we're hungry.

01:39:12We're hungry for college.

01:39:20We also say goodbye

01:39:22to the kitchen.

01:39:24In the next challenge,

01:39:26we'll see if they're as lucky

01:39:28in love as they are in the game.

01:39:30Let's give a big round of applause

01:39:32to the semifinalists

01:39:34and finalists of season one and two.

01:39:36And the problems begin.

01:39:38Sebastián and David.

01:39:40Oh, yes, Sebastián in everything.

01:39:42People will come at us.

01:39:44We don't have mayonnaise.

01:39:46Three games?

01:39:48Three or two.

01:39:49You'll never forget

01:39:51all your screams and nightmares.

01:39:53Kid, if you want to get the dust out,

01:39:55I'll help you with the swearing.

01:39:57We need to know this is good.

01:39:59And if it goes wrong,

01:40:01it's all your fault.

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