0:00:02 > 0:00:03It's the MasterChef finals.
0:00:05 > 0:00:07After seven weeks of competition...
0:00:08 > 0:00:11..only the best four contestants remain.
0:00:13 > 0:00:19Tonight, they will embark on their greatest culinary adventure yet.
0:00:20 > 0:00:23Welcome to Mexico and its amazing cuisine.
0:00:24 > 0:00:27Final push now. Any slip-ups and you are pretty much out the door.
0:00:27 > 0:00:30It hasn't been straightforward to get here.
0:00:30 > 0:00:32It's so close now, you can almost smell it.
0:00:34 > 0:00:37I have found the confidence to start cooking how I've always wanted to
0:00:37 > 0:00:39and I feel like I'm coming into my own.
0:00:40 > 0:00:43This is never going to happen again, ever, in my life,
0:00:43 > 0:00:45so I'm just going to absolutely go for it.
0:00:47 > 0:00:49This is properly exciting. My heart's thumping!
0:00:59 > 0:01:00Mexico.
0:01:02 > 0:01:05Population - 120 million.
0:01:06 > 0:01:07And home to a cuisine
0:01:07 > 0:01:12that has remained fundamentally unchanged for thousands of years.
0:01:12 > 0:01:14It is an assault on your senses.
0:01:14 > 0:01:17The smells. The colours.
0:01:17 > 0:01:19The flavours.
0:01:19 > 0:01:24It is so diverse. There is much more to it than people actually realise.
0:01:24 > 0:01:28It is like nothing our four will have ever faced before.
0:01:29 > 0:01:34Jane, Jack, Juanita and Billy's food odyssey begins here...
0:01:36 > 0:01:39..in the country's capital, Mexico City...
0:01:41 > 0:01:44..renowned for its extraordinary markets,
0:01:44 > 0:01:47exotic produce and vibrant street food.
0:01:53 > 0:01:57Welcome to Xochimilco and its incredible market.
0:01:57 > 0:02:00This is where the people of Mexico City come to lunch
0:02:00 > 0:02:02and buy their fresh food.
0:02:03 > 0:02:06We are going to ask you to set up a street stall,
0:02:06 > 0:02:08a food stall to serve the locals.
0:02:10 > 0:02:13You are going to cook recipes using ingredients that you've never
0:02:13 > 0:02:19seen before or cooked with, with methods that you have no idea about.
0:02:19 > 0:02:22There are literally hundreds of street food stalls in this market.
0:02:22 > 0:02:26You're going to have to be very good if you want to compete with them.
0:02:27 > 0:02:29A huge job. Three hours till lunch.
0:02:29 > 0:02:32I say, "You better get on with it." Off you go.
0:02:34 > 0:02:37To help them make sense of this unfamiliar cuisine
0:02:37 > 0:02:39is chef Enrique Olvera.
0:02:44 > 0:02:48His restaurant, Pujol, is ranked in the world's top 20...
0:02:49 > 0:02:53..and he has an international reputation as Mexico's leading chef.
0:02:54 > 0:02:57For us in Mexico, food is everything.
0:02:57 > 0:02:59It's part of our life, part of our culture.
0:03:01 > 0:03:04It's a way that our mothers tell us that they love us, right?
0:03:04 > 0:03:09So I always enjoy cooking because it is also a way to share love.
0:03:13 > 0:03:16The contestants will be cooking in teams
0:03:16 > 0:03:21and Enrique has given them both two popular market dishes to cook.
0:03:21 > 0:03:23My dad was a market trader.
0:03:23 > 0:03:24When I left there, I swore I'd never
0:03:24 > 0:03:26be back on another market stall as long as I live,
0:03:26 > 0:03:30but it couldn't be in a better way, could it? It's just fantastic.
0:03:32 > 0:03:33A huge amount of pressure today.
0:03:33 > 0:03:36I think everyone is going to be expecting quite a lot from us
0:03:36 > 0:03:38and they are going to be very hard to impress,
0:03:38 > 0:03:39so, yeah, the pressure's on.
0:03:39 > 0:03:44Jack and Juanita will be making tostadas, or toasted tortillas,
0:03:44 > 0:03:46topped with a cactus salad,
0:03:46 > 0:03:50and mulitas, which are deep-fried and filled with mushrooms,
0:03:50 > 0:03:52similar to a pasty.
0:03:52 > 0:03:55Hey, guys. I am guessing you have a lot of questions, right?
0:03:55 > 0:03:56- Yeah, we do.- Yes. Yes, we do.
0:03:56 > 0:03:59We are unsure about what some of these ingredients are.
0:03:59 > 0:04:02- We wondered what the... - What's the nopales?- Nopales.
0:04:02 > 0:04:05- Nopales is a cactus.- Ah.- Oh.
0:04:05 > 0:04:08- The flavour is so good. It is like green beans.- OK.
0:04:08 > 0:04:11Just use salt and then that way they remain crispy.
0:04:11 > 0:04:15Mexican cuisine tends to be very light and fresh,
0:04:15 > 0:04:18especially when you are talking about street food.
0:04:18 > 0:04:20- It sounds amazing. - It does sound beautiful.
0:04:23 > 0:04:24I haven't got a clue what I'm doing,
0:04:24 > 0:04:28but I'm hoping that, with a bit of instruction and an open mind,
0:04:28 > 0:04:32and just some real hard work, I think we will get there.
0:04:32 > 0:04:35I'm going to enjoy every minute of it.
0:04:35 > 0:04:37- I'm going to get the beans on the go.- OK.
0:04:37 > 0:04:39- I'm going to start chopping. - Yeah, you do it. You do that.
0:04:41 > 0:04:44Billy and Jane's two dishes are tacos dorados,
0:04:44 > 0:04:48a rolled tortilla filled with crushed potato and deep-fried,
0:04:48 > 0:04:53and sopes, a pizza-like tortilla served flat.
0:04:54 > 0:04:57Their first job is to buy the masa, or dough,
0:04:57 > 0:04:59used to make the tortillas.
0:05:03 > 0:05:07The masa is made from ground corn kernels...
0:05:08 > 0:05:12..and has been the backbone of Mexican food for over 3,000 years.
0:05:14 > 0:05:17The pre-Hispanic cultures thought that men came from corn.
0:05:18 > 0:05:21It is such a central element of our culture.
0:05:22 > 0:05:24You can do so many things with one product.
0:05:25 > 0:05:27- Hola.- Hola.
0:05:27 > 0:05:29- Masa?- Masa?
0:05:29 > 0:05:311.5 kilos?
0:05:33 > 0:05:35How much is it?
0:05:35 > 0:05:36More.
0:05:38 > 0:05:40Yeah, that's it. Yay!
0:05:40 > 0:05:42- Thank you.- This one?
0:05:45 > 0:05:48- Right, where do we go to get out? - This way.- That way.
0:05:49 > 0:05:51On the other team, Jack and Juanita
0:05:51 > 0:05:55need to find some fresh nopales, or cactus leaves.
0:05:55 > 0:05:59- That's the stuff. That's the stuff. - Do you know what a kilo is?
0:05:59 > 0:06:02- I have no idea.- We'll have to get them to weigh it out.
0:06:03 > 0:06:04Never, ever cooked with cactus,
0:06:04 > 0:06:07so completely alien. I have no idea what you do with it, so...
0:06:07 > 0:06:10Yeah, you don't pick this up in your local supermarket!
0:06:10 > 0:06:12Just that, please. Thank you.
0:06:14 > 0:06:17- Gracias.- Gracias.- Gracias.- Gracias!
0:06:19 > 0:06:21Both these teams, they don't have any modern equipment
0:06:21 > 0:06:24and it's cuisine they have never seen before.
0:06:24 > 0:06:26It couldn't be more different if we put them on the moon.
0:06:26 > 0:06:28How on earth does this thing work?
0:06:30 > 0:06:32Usually, when you cook a dish, you have an idea in your head
0:06:32 > 0:06:35how it's going to look and how it's going to feel afterwards,
0:06:35 > 0:06:37but this is like cooking blind, really.
0:06:42 > 0:06:44I have never cooked with cactus.
0:06:44 > 0:06:47It's always fun to get to work with stuff you've never used before.
0:06:47 > 0:06:48It's brilliant, absolutely brilliant.
0:06:50 > 0:06:54The nopales, I'm salting it and...
0:06:55 > 0:06:58I like them like this. Have you tried them like that?
0:06:58 > 0:07:01- No, we haven't.- Do it. They are beautiful.- That is lovely.
0:07:01 > 0:07:03Wow! That is incredible.
0:07:04 > 0:07:06An hour has gone...
0:07:07 > 0:07:08Just crack on.
0:07:09 > 0:07:13..and Jane and Billy have their hands full with their veg prep.
0:07:13 > 0:07:17- Marathon chop.- This is going to take a while.- I know.
0:07:19 > 0:07:23Jane is working her way through three bucketfuls of tomatillos,
0:07:23 > 0:07:27small, sour green tomatoes used in the salad
0:07:27 > 0:07:29to accompany their deep-fried tacos.
0:07:32 > 0:07:34- How are you two getting on? - Pretty well, I think.
0:07:34 > 0:07:36I think this is actually really inspiring.
0:07:36 > 0:07:38The buzz of it and the noise
0:07:38 > 0:07:41and everything else makes you want to work harder.
0:07:41 > 0:07:44What's it like to be faced with all this stuff
0:07:44 > 0:07:46that you have never, ever used before?
0:07:46 > 0:07:48TRADITIONAL MEXICAN MUSIC PLAYS
0:07:48 > 0:07:52Tricky. Tricky. I think... Obviously we have made salads and stuff...
0:07:54 > 0:07:56And have a dance, too!
0:07:56 > 0:07:58We have made salads and salsas before,
0:07:58 > 0:08:01but I think the thing we're worried about is the tortilla element
0:08:01 > 0:08:04because, obviously, we have never used masa before,
0:08:04 > 0:08:07- we have never used a tortilla press before.- Well, I'm excited.
0:08:10 > 0:08:12One of the main jobs
0:08:12 > 0:08:15is going to be cooking 30 of those sope things and making them.
0:08:15 > 0:08:18- Yeah.- So, I think, if we get on to that next...
0:08:20 > 0:08:23- Guys, one hour, 15 minutes, OK?- Thank you.
0:08:25 > 0:08:30Mexico City has an estimated half a million street food vendors
0:08:30 > 0:08:35and, at Xochimilco market, they feed thousands of locals every lunchtime.
0:08:36 > 0:08:38Street food is for everyone.
0:08:38 > 0:08:41It's for rich people and for poor people eating together.
0:08:43 > 0:08:46The beautiful thing about street food
0:08:46 > 0:08:48is that it's fun to eat, it's casual.
0:08:48 > 0:08:52It's also full of flavour and there are many possibilities.
0:08:54 > 0:08:58With the market filling up, both teams are hard at work
0:08:58 > 0:09:03hand-blending their fiery salsas in a traditional molcajete.
0:09:04 > 0:09:06How do you know how much chilli to put in?
0:09:06 > 0:09:09Well, I put in enough that's hot for me and Jack
0:09:09 > 0:09:11and then I put in a bit more.
0:09:11 > 0:09:14- Did you know that?- No, I didn't know you'd put in a bit more.
0:09:16 > 0:09:19It's not what I'm used to. I like all the hi-tech gizmos -
0:09:19 > 0:09:23siphon guns, vac packers, ricers, thermal mixers.
0:09:23 > 0:09:25I've got a big bowl and a big... I don't know.
0:09:25 > 0:09:27A big pestle and mortar, I guess.
0:09:28 > 0:09:31- Have you tried it? - No, I haven't tried it yet.
0:09:31 > 0:09:34- I'm hoping it's not absolutely roasting hot.- No, it's fantastic.
0:09:34 > 0:09:36HE COUGHS
0:09:36 > 0:09:37The spice is good. No, it's good.
0:09:39 > 0:09:41Cracking on. We're pushed for time, we are,
0:09:41 > 0:09:43but we are getting there...slowly.
0:09:47 > 0:09:50Cooking mushrooms over coals in Mexico, Juanita.
0:09:50 > 0:09:52It doesn't get crazier than that, does it?
0:09:52 > 0:09:57Juanita's mushrooms will be used as the stuffing for the mulitas,
0:09:57 > 0:10:01which Jack is making out of the corn masa.
0:10:01 > 0:10:04- Shall I roll out 30?- Yes. - Maybe do a bit more.
0:10:04 > 0:10:09Jane is also using the masa to make tortillas for her sopes.
0:10:09 > 0:10:13I'm going to try. We are going to give this a go, the pair of us.
0:10:13 > 0:10:16- How wide?- Don't go all the way, I don't think.
0:10:17 > 0:10:20Do you think that is big, though? Big enough? They need to be bigger.
0:10:20 > 0:10:22Where is the chef? We need to ask him.
0:10:22 > 0:10:25- Could you tell us, is this the right size?- Yes.
0:10:25 > 0:10:27It needs to be a little bit bigger and thicker.
0:10:27 > 0:10:30- OK. Fantastic.- Could you possibly show us how to do one?
0:10:30 > 0:10:33- I can do that. - Please. Just so...- Cheeky!
0:10:36 > 0:10:41Then don't press too hard and then you get it. Right?
0:10:41 > 0:10:45- Yes.- Once you form it, you can put this into the comal.
0:10:47 > 0:10:51- Oh!- Oh!- I'm not going to do your work!- That's mean!
0:10:54 > 0:10:56- Billy, we have got a lot to do. - Yeah, yeah.
0:10:56 > 0:10:59I am just trying to work as quickly as I can and get them done
0:10:59 > 0:11:01so we can get them cooked.
0:11:01 > 0:11:02Keep going, Jane.
0:11:07 > 0:11:09I'm going to roll these out.
0:11:09 > 0:11:10On the other stall,
0:11:10 > 0:11:13Jack and Juanita also have to master the tortilla press...
0:11:13 > 0:11:15Let's try that.
0:11:15 > 0:11:17..to make their mulitas.
0:11:17 > 0:11:20I'm not quite sure what they are supposed to look like,
0:11:20 > 0:11:22so hopefully they are looking OK.
0:11:24 > 0:11:26- Get this done in the next 15, do you reckon?- Yeah.
0:11:29 > 0:11:32For our four, what they realise is that it's not easy at all.
0:11:32 > 0:11:36There's a huge amount of technique, lots of work to be done,
0:11:36 > 0:11:39just to deliver a small plate of something tasty.
0:11:42 > 0:11:44- 20 more to go, Jack. - 20 more to go?- Yeah.
0:11:49 > 0:11:51Just trying to get...
0:11:53 > 0:11:55Just trying to get everything cooked on time.
0:11:59 > 0:12:02The crowds are gathering, they want their lunch. They look hungry.
0:12:02 > 0:12:05They're ready. I hope these guys are ready.
0:12:08 > 0:12:09It is taking quite a while to cook.
0:12:09 > 0:12:13Jane is struggling to get her sopes cooked on the charcoal comal...
0:12:13 > 0:12:16It's taken me well over half an hour.
0:12:16 > 0:12:18I thought it was going to be a 10/15-minute job,
0:12:18 > 0:12:19so it has put me back a bit.
0:12:19 > 0:12:24..while Juanita's also behind, frying off her mushroom mulitas.
0:12:24 > 0:12:27That one is good. Pull it out.
0:12:27 > 0:12:29You see how it is even everywhere?
0:12:29 > 0:12:31- OK, that is what we are looking for. - Yes.
0:12:39 > 0:12:42Getting there. Just got to do a few more of these and then we're done.
0:12:42 > 0:12:44It has been a tough last push.
0:12:53 > 0:12:56- Once these are done, I've got enough.- Push. Push. Thank you.
0:13:00 > 0:13:04- Are you ready to go? - Yeah. Just get these off.
0:13:06 > 0:13:09- There you go, my love, nearly there. - Yeah.
0:13:14 > 0:13:16OK, bring them in.
0:13:19 > 0:13:22- Hola.- Hola. What would you like?
0:13:22 > 0:13:24Hola.
0:13:24 > 0:13:26Do you want tacos or sopes?
0:13:26 > 0:13:29- One.- One for you, I know.
0:13:31 > 0:13:33- There we go.- Thank you.
0:13:33 > 0:13:36Jack and Juanita's spicy mushroom mulitas,
0:13:36 > 0:13:39served with a fiery red salsa and cottage cheese,
0:13:39 > 0:13:42are an instant hit with the locals.
0:13:42 > 0:13:44Two mulitas.
0:13:44 > 0:13:46One tostada coming.
0:13:47 > 0:13:50Their second dish is crunchy tostadas,
0:13:50 > 0:13:53topped with a cactus and black bean salad.
0:13:53 > 0:13:56- There we go. Enjoy. - Thank you very much.
0:14:01 > 0:14:04It was really nice. It has, like, the perfect spice,
0:14:04 > 0:14:06so it's really good.
0:14:08 > 0:14:10Mulitas?
0:14:12 > 0:14:16The mulitas was a little spicy...like, perfect.
0:14:21 > 0:14:24It's the first time they do this kind of food,
0:14:24 > 0:14:27so I think it is an excellent job, yeah.
0:14:30 > 0:14:33Oh, that is actually delicious.
0:14:33 > 0:14:36That is really fresh and clean, with a big smack of onion.
0:14:36 > 0:14:39A little bit of chilli at the end, lots and lots of coriander.
0:14:39 > 0:14:43Flavours that I know, but in a combination I have never had before.
0:14:44 > 0:14:48On the other stall, Billy is struggling to keep up with demand
0:14:48 > 0:14:53for his potato tacos dorados, served with a tomatillos salad.
0:14:53 > 0:14:57- Hey! Where is my taco? - Hang on.- I want my taco!
0:14:57 > 0:14:59I'll try and go as quick as I can.
0:14:59 > 0:15:01Hopefully they taste OK.
0:15:03 > 0:15:04- Very good.- It's good?
0:15:06 > 0:15:10Jane's sopes, topped with chorizo and potato,
0:15:10 > 0:15:12need to be heated to order.
0:15:12 > 0:15:14- May I have one, please? - Yes, of course.
0:15:14 > 0:15:17They are served with a salsa verde
0:15:17 > 0:15:20and sprinkled with canasta cheese.
0:15:20 > 0:15:22Thank you. Bye-bye.
0:15:35 > 0:15:38Really nice. Really nice. A really nice job.
0:15:40 > 0:15:41There we go.
0:15:43 > 0:15:46I got tacos de papa. They taste good. They were real good.
0:15:46 > 0:15:49The salad...was perfect for me.
0:15:52 > 0:15:54It was good.
0:15:54 > 0:15:56Really good.
0:15:58 > 0:16:01I love the way they've done this tortilla - it's really nice.
0:16:01 > 0:16:04Really filling. It's softer in the middle and crunchier on the outside.
0:16:04 > 0:16:05Very skilful.
0:16:05 > 0:16:08It looks really innocent, but it's really, really complex
0:16:08 > 0:16:10and nothing like I've eaten before.
0:16:13 > 0:16:15THEY LAUGH
0:16:18 > 0:16:20Wow.
0:16:20 > 0:16:22Just thoroughly enjoyed the whole thing,
0:16:22 > 0:16:24from buying some ingredients from the market, to being out here,
0:16:24 > 0:16:27to speaking to the local people, serving them food.
0:16:27 > 0:16:28It's just all been amazing.
0:16:30 > 0:16:33I am learning so much. Just to have that experience, it's beautiful.
0:16:33 > 0:16:36A very good day. Really, really good day.
0:16:36 > 0:16:38I've got a big smile on my face.
0:16:38 > 0:16:41- Dear me.- That was really good. - That was so much fun.
0:16:41 > 0:16:44I don't think life back in London will be quite the same
0:16:44 > 0:16:47after you've done a lunchtime service in a Mexican market.
0:16:47 > 0:16:48It's brilliant.
0:16:48 > 0:16:52It was just like nothing else I have ever done in my life.
0:16:52 > 0:16:55There were a lot of thumbs up and thank yous,
0:16:55 > 0:16:57so I hope that means they really enjoyed it.
0:16:57 > 0:17:00There were lots of smiles - that is usually a good sign.
0:17:00 > 0:17:03The locals loved the food. Our four have done really, really well.
0:17:05 > 0:17:08This was a good introduction to Mexican food, but from now on
0:17:08 > 0:17:11they're going to have to make it a little bit sharper.
0:17:11 > 0:17:13It ain't going to get easier.
0:17:20 > 0:17:22It's day two in Mexico.
0:17:25 > 0:17:28While the street food stalls set up for another busy day...
0:17:31 > 0:17:33..the contestants are on their way to a restaurant
0:17:33 > 0:17:36renowned as the best in the country.
0:17:37 > 0:17:39Pujol.
0:17:40 > 0:17:45Over the last 15 years, Enrique Olvera has led a revolution
0:17:45 > 0:17:50in Mexican cuisine, inspired by the street food of the city.
0:17:52 > 0:17:56We are trying to combine the attention to detail from fine dining
0:17:56 > 0:18:00and the flavour and the soul of street food.
0:18:00 > 0:18:04This unique approach has turned a tiny neighbourhood eatery
0:18:04 > 0:18:07into an international dining destination.
0:18:09 > 0:18:14Yesterday we were having fun, but today is about precision.
0:18:14 > 0:18:15They need to perform.
0:18:20 > 0:18:23Today, the finalists have the honour
0:18:23 > 0:18:26of taking over the restaurant's lunch service,
0:18:26 > 0:18:29each cooking a dish from a four-course tasting menu.
0:18:32 > 0:18:35Billy is responsible for the appetisers -
0:18:35 > 0:18:39small, fat tortillas called bocols, deep-fried
0:18:39 > 0:18:42and topped with finely diced onion and tomatoes,
0:18:42 > 0:18:45and thinly sliced avocado.
0:18:47 > 0:18:52And Enrique's signature starter, baby corn with a mayonnaise
0:18:52 > 0:18:57made from the ground up bodies of the Chicatana flying ant.
0:18:57 > 0:19:01These ants are very special, and we Mexicans love insects
0:19:01 > 0:19:04because we think of them as a lot of flavour.
0:19:09 > 0:19:11- Very simple.- Yeah, pretty cool.
0:19:11 > 0:19:13But beautiful, and that's why it needs to be perfect.
0:19:13 > 0:19:14No room for error!
0:19:14 > 0:19:17- No, because if you make an error...- It's obvious.
0:19:17 > 0:19:19..it becomes something that is really stupid.
0:19:24 > 0:19:27Billy's first task is to finely dice the onions
0:19:27 > 0:19:29to the restaurant's exacting standards.
0:19:29 > 0:19:33- A bit too thick?- Yeah. - A bit uneven?- A tiny bit.
0:19:38 > 0:19:41Wow. I've never seen an onion chopped like that before.
0:19:41 > 0:19:45- This is how fine we need the onions. - OK. I'll try, Chef!
0:19:47 > 0:19:50There is no room for error. The dice on the salsa is tiny,
0:19:50 > 0:19:53so I think any imprecision of my chopping just won't do.
0:19:53 > 0:19:55It has to be perfect.
0:19:58 > 0:20:03Jack is in charge of the slow-cooked lamb, cooked in a chilli paste...
0:20:05 > 0:20:09..and served on a green taco flavoured with poblano chilli.
0:20:09 > 0:20:12You put it into the comal and you see how it starts puffing?
0:20:12 > 0:20:14That's a good sign.
0:20:14 > 0:20:17They say, if your tortillas puff, you can get married.
0:20:17 > 0:20:19Do you want to get married, Jack?
0:20:19 > 0:20:21To a tortilla?! Why not?
0:20:23 > 0:20:26The chilli lamb is served with an avocado puree,
0:20:26 > 0:20:28pea shoots
0:20:28 > 0:20:29and squash blossoms.
0:20:31 > 0:20:32It's absolutely beautiful.
0:20:36 > 0:20:38There's a lot of precision and presentation.
0:20:38 > 0:20:41At the same time, it's got to be really refined,
0:20:41 > 0:20:44but I've got to do it really quickly, so I can't lose my head.
0:20:46 > 0:20:51Jane is making a Mexican speciality - mole verde,
0:20:51 > 0:20:54a complex mix of toasted seeds and herbs,
0:20:54 > 0:20:57blended with chilli and blanched broccoli.
0:20:58 > 0:21:02The texture of the mole is a little bit thicker than a normal sauce.
0:21:02 > 0:21:04It looks very simple, no?
0:21:04 > 0:21:08It does require you to have a good sense of cooking.
0:21:08 > 0:21:12The green mole is served with sauteed chilacayote,
0:21:12 > 0:21:17a type of marrow, the herb quintoniles,
0:21:17 > 0:21:19Kohlrabi puree
0:21:19 > 0:21:23and chayotes, a native squash, dusted with chilli powder.
0:21:25 > 0:21:28Because he's so good at what he does, he makes it look so easy.
0:21:28 > 0:21:31It's going to be an interesting experience.
0:21:31 > 0:21:32Very much a learning curve today.
0:21:35 > 0:21:41Juanita's in charge of dessert - Enrique's unique chocolate taco.
0:21:42 > 0:21:45Chocolate tortillas, they're super tricky.
0:21:45 > 0:21:47If the comal is too hot, they will melt.
0:21:47 > 0:21:49If you make them too thick, they will crack.
0:21:49 > 0:21:51That will be a tricky station.
0:21:52 > 0:21:55It's served with crumbled chocolate cookie,
0:21:55 > 0:22:00vanilla cream and a delicately quenelled rich chocolate ganache
0:22:00 > 0:22:02topped with chocolate sauce.
0:22:03 > 0:22:05Delicious. That looks amazing.
0:22:05 > 0:22:07That looks so good.
0:22:08 > 0:22:11I think getting the chocolate taco right is going to be difficult
0:22:11 > 0:22:14without breaking it. That's worrying me a little bit.
0:22:14 > 0:22:17And also the way he quenelled that ganache was just beautiful.
0:22:17 > 0:22:19I've never quenelled anything in my life.
0:22:19 > 0:22:21Those are probably the two things
0:22:21 > 0:22:22that are causing me the most concern.
0:22:24 > 0:22:27Today's specially invited lunch guests
0:22:27 > 0:22:31are all respected figures of Mexico City's culinary world...
0:22:33 > 0:22:39..and include food writers, magazine editors, chefs and restaurateurs.
0:22:46 > 0:22:50I think what makes this particularly challenging for any cook,
0:22:50 > 0:22:55as good as our guys are, is this is fine dining, and it's clever,
0:22:55 > 0:22:58and it's modern and it's with ingredients they just don't know.
0:22:58 > 0:23:00I think this is fantastic.
0:23:00 > 0:23:02Really fantastic.
0:23:10 > 0:23:13Guys, concentrado. We're going to start service.
0:23:13 > 0:23:16- ALL:- Bueno. - Thank you.
0:23:17 > 0:23:20Billy's first up with the appetisers.
0:23:21 > 0:23:25- Right now, we need four tables of two people.- OK, four tables of two.
0:23:26 > 0:23:29Both the baby corn and the tortilla bocoles
0:23:29 > 0:23:32require careful handling on the plancha grill.
0:23:34 > 0:23:38- This is not going out.- OK. Which ones do I need to get rid of?
0:23:38 > 0:23:41- Shall I get rid of that one?- Yes. And this one. And this one.- OK.
0:23:42 > 0:23:44Not great.
0:23:44 > 0:23:46Just a bit flustered. Erm..
0:23:46 > 0:23:49They seem to keep going wrong off the plancha.
0:23:49 > 0:23:53Once grilled, the bocoles are finished in hot oil.
0:23:55 > 0:23:57- It's come off, chef.- No. Hey!
0:23:59 > 0:24:01I don't think they were cooked enough on the plancha first,
0:24:01 > 0:24:05which is why the surface has peeled off when it's gone in the hot oil.
0:24:10 > 0:24:12- Are those good?- This is good.- OK.
0:24:14 > 0:24:17With the bocoles finally cooked,
0:24:17 > 0:24:20it requires a steady hand to plate the delicate dish.
0:24:29 > 0:24:32You put that in the middle, then you put it on the plate.
0:24:41 > 0:24:44Yeah, it's just completely foreign ingredients,
0:24:44 > 0:24:45foreign methods of cooking.
0:24:47 > 0:24:49All in all, difficult.
0:24:50 > 0:24:52Hey!
0:24:52 > 0:24:55- Jack, two tacos, please. - Yes.- Thank you.
0:24:56 > 0:25:00Jack's lamb and avocado taco calls for him to make
0:25:00 > 0:25:03and cook each green chilli tortilla to order...
0:25:06 > 0:25:09..first grilling them on the plancha,
0:25:09 > 0:25:11before puffing them up on an open flame.
0:25:13 > 0:25:14Come on.
0:25:22 > 0:25:25- That one? No? Too dry. - Other. Other, other.
0:25:28 > 0:25:32- Right... You cook too much... - Uh-huh.- ..for one side.
0:25:34 > 0:25:38- Rapido.- Yes, Chef.- Jack now has to quickly make another tortilla...
0:25:40 > 0:25:42..before he can start to plate the avocado puree.
0:25:42 > 0:25:45No. This, no.
0:25:47 > 0:25:49Where to?
0:25:51 > 0:25:52Yeah.
0:25:59 > 0:26:02Jane, when you see the two tacos coming out,
0:26:02 > 0:26:05- it means you need to get ready. - Yeah. Thank you, Chef.
0:26:05 > 0:26:07Watch your backs.
0:26:10 > 0:26:14It's absolutely the detail that got me.
0:26:14 > 0:26:17If there was one ridge on the guacamole, then no good.
0:26:17 > 0:26:18No good at all.
0:26:23 > 0:26:27Jane's mole verde requires precise sauteing of the herbs
0:26:27 > 0:26:29and vegetables for each plate.
0:26:33 > 0:26:35I'm OK.
0:26:35 > 0:26:37Just the precision of the plating.
0:26:37 > 0:26:41Just hope it lives up to Chef's expectations, really.
0:26:43 > 0:26:46- No shaking.- No shaking.
0:26:53 > 0:26:56- They're looking nice, Jane. - Thank you very much.
0:26:57 > 0:27:00With Jane's first plates gone,
0:27:00 > 0:27:04the pressure is now on Juanita to make the chocolate tacos.
0:27:07 > 0:27:09- You have to do it again, change it. - Yes, Chef.
0:27:14 > 0:27:16- Do it again.- Yes, Chef.
0:27:18 > 0:27:21Making tortillas is not an easy endeavour, as you can see.
0:27:21 > 0:27:24Ridge, ridge, ridge, ridge, ridge. No, do it again.
0:27:24 > 0:27:28Especially the chocolate tortilla, it's a bit harder because it melts.
0:27:31 > 0:27:33- You can do it.- Thank you, Chef.
0:27:36 > 0:27:38There you go, Juanita. Well done.
0:27:38 > 0:27:42Juanita's tacos finally make the grade.
0:27:42 > 0:27:45Now, she needs to master the presentation.
0:27:47 > 0:27:49I can't quenelle.
0:27:49 > 0:27:51- WHISPERS:- Try again.
0:27:51 > 0:27:53They make it look so easy.
0:27:53 > 0:27:55It's really not.
0:27:57 > 0:27:59Oh, God! Makes me want to cry.
0:28:03 > 0:28:05I can't do the quenelling, I can't do it.
0:28:05 > 0:28:09- I help you out.- Sorry. I really can't get the hang of that.
0:28:09 > 0:28:11Sorry, Coco.
0:28:12 > 0:28:15- There you go.- Thank you, Chef. - You're welcome.
0:28:19 > 0:28:21Excuse me, coming through. Coming through.
0:28:21 > 0:28:23Gracias, Juanita.
0:28:25 > 0:28:29Billy's also finding the standard expected at another level.
0:28:29 > 0:28:31I can't do it.
0:28:37 > 0:28:38- Listen, take a deep breath. - No, it's not...
0:28:38 > 0:28:41- Just relax, relax. - I'm trying.- Relax.
0:28:43 > 0:28:46- OK?- Yeah.- Yeah?- Yeah, I'm trying, Chef.- Do it again.
0:28:48 > 0:28:49So, it's going super slow.
0:28:49 > 0:28:51It's been a difficult service.
0:28:52 > 0:28:55I'm looking forward to finishing today!
0:28:59 > 0:29:01Oh!
0:29:01 > 0:29:05With the orders piling up, Jack is struggling to find his feet.
0:29:05 > 0:29:06Otra. Rapido, rapido.
0:29:11 > 0:29:13Whoa!
0:29:13 > 0:29:16Otra, otra, otra, vez.
0:29:23 > 0:29:26It's a level of detail I've never had to do before.
0:29:29 > 0:29:30Rapido.
0:29:32 > 0:29:36- OK, calm down, Jack. - Hey, with this. This...
0:29:39 > 0:29:41- It's better. OK.- Yes, Chef.
0:29:43 > 0:29:45- Jack?- Rapido.- Coming, Chef.
0:29:51 > 0:29:52Watch your backs.
0:29:54 > 0:29:57- So, four and four more and then you're done.- Four and four more?
0:29:57 > 0:29:59- Yes.- Eight to go. Yes, Chef.
0:30:02 > 0:30:05Billy's on his last dishes.
0:30:05 > 0:30:08- These need to be your best, OK? - Yes, Chef.- Thank you.
0:30:10 > 0:30:14He has to keep his nerve if he's to finally impress Enrique.
0:30:23 > 0:30:26- Come on, guys, get it together. - Coming, Chef.
0:30:34 > 0:30:35Perfecto.
0:30:38 > 0:30:40You can take a break and relax, man.
0:30:41 > 0:30:43Oh, dear.
0:30:43 > 0:30:44Oh...
0:30:51 > 0:30:54I've had this dish before and all the favours,
0:30:54 > 0:30:56all the ingredients are present.
0:30:56 > 0:30:58It's just right on.
0:30:58 > 0:31:00Cooking for the first time with these ingredients
0:31:00 > 0:31:02must be very challenging and they managed to get the flavours,
0:31:02 > 0:31:03so I'm very impressed.
0:31:07 > 0:31:11- That little pillow of corn is as soft as you like.- Yeah.
0:31:11 > 0:31:13And these? Who thought corn and ants
0:31:13 > 0:31:15and a bit of smoke could taste so good?
0:31:15 > 0:31:17Billy has done an exceptional job here
0:31:17 > 0:31:19because that could not have been easy.
0:31:22 > 0:31:25Just couldn't plate properly. My hands were shaking way too much
0:31:25 > 0:31:28to get all the intricate things off the palette knife and the tweezers.
0:31:28 > 0:31:32I'm...I'm reasonably happy with my first go in a Mexican kitchen.
0:31:37 > 0:31:39- Come on. Four tacos, man.- Coming.
0:31:39 > 0:31:42- It's your last four.- Yes, Chef. - Quick and nice.
0:31:48 > 0:31:51Oh!
0:31:51 > 0:31:53JACK SIGHS
0:31:56 > 0:31:59- Yeah. Good.- Thank you, Chef.
0:32:05 > 0:32:06Last four coming, Chef.
0:32:09 > 0:32:13- It's OK. There are eight more then. - Eight?- You're getting good at it.
0:32:13 > 0:32:15- Come on. Eight more. - All right. Eight more.- Thank you.
0:32:15 > 0:32:17I'm kidding, man. You can relax.
0:32:17 > 0:32:19Fair enough.
0:32:20 > 0:32:23Well done, Jack, well done.
0:32:23 > 0:32:25That was really tough.
0:32:25 > 0:32:27Great. Go for a break!
0:32:50 > 0:32:52This is stunning.
0:32:52 > 0:32:54Absolutely stunning.
0:32:54 > 0:32:57That's a proper big meal in a taco.
0:32:57 > 0:32:59Well done, Jack, cos that is delicious.
0:32:59 > 0:33:01Absolutely delicious.
0:33:02 > 0:33:05Yeah, it's probably one of the hardest things
0:33:05 > 0:33:08in a short amount of time I've ever had to do.
0:33:09 > 0:33:11It's tough. It's really, really tough.
0:33:13 > 0:33:17So far, everything has gone well for Jane.
0:33:19 > 0:33:23She has just got the final four of the mole verde dish to plate up.
0:33:28 > 0:33:31- Now you're going to have to do the four again.- Am I?- Yeah.
0:33:31 > 0:33:33- It's going to take you too long. - Sorry.
0:33:34 > 0:33:38There was too much air in the kohlrabi, so when I went to do it,
0:33:38 > 0:33:40it exploded and so the plates had to be sent back.
0:33:40 > 0:33:44Which is a shame because it was the first one and it's last one, but...
0:33:57 > 0:33:59Four plates, Chef.
0:34:00 > 0:34:02Good job, Jane. Thank you.
0:34:02 > 0:34:04Thank you very much. Thank you.
0:34:06 > 0:34:08Hey!
0:34:12 > 0:34:14This is a very refined,
0:34:14 > 0:34:17sophisticated version of a green mole.
0:34:17 > 0:34:19I just love the dish.
0:34:25 > 0:34:27Wow!
0:34:27 > 0:34:30That is a lovely medley of veg, John.
0:34:30 > 0:34:33This is light and healthy, and good, and green.
0:34:36 > 0:34:39This is the first time I've been in a professional kitchen
0:34:39 > 0:34:42and felt quite at ease. I felt a lot happier today. I really loved it.
0:34:45 > 0:34:50Juanita is finishing off service with her last four chocolate tacos.
0:34:50 > 0:34:54I still can't quenelle it, Coco. It's just not happening.
0:34:54 > 0:34:56You have to do it.
0:34:58 > 0:35:00Yeah, that looks great.
0:35:01 > 0:35:04- You can do it.- I can't. - That's great.- Yes? Thank you, Chef.
0:35:14 > 0:35:17- How do you feel?- A little bit shell-shocked.- That's good.
0:35:17 > 0:35:19- That means you worked. - That was so hard.
0:35:33 > 0:35:35The taste is very good.
0:35:35 > 0:35:37Just the tortilla is not strong enough,
0:35:37 > 0:35:39so you're not able to eat it as a proper taco.
0:35:39 > 0:35:41Other than that, it's very good.
0:35:43 > 0:35:46What is not to like? That is delicious.
0:35:46 > 0:35:49If you like chocolate, you're going to dive straight into it.
0:35:51 > 0:35:53It was really hard work.
0:35:53 > 0:35:55I couldn't get those tortillas right at all -
0:35:55 > 0:35:59they kept splitting - and the quenelling was just so tough.
0:35:59 > 0:36:00But great experience.
0:36:03 > 0:36:06I think it was quite a challenge for them, no?
0:36:06 > 0:36:09They are not in their natural environment
0:36:09 > 0:36:11and they were obviously nervous.
0:36:11 > 0:36:13But, in general, I think they learned.
0:36:14 > 0:36:17A wonderful experience. Extraordinary food.
0:36:17 > 0:36:19Tasty, exciting, interesting.
0:36:19 > 0:36:23What it's doing is filling their culinary heart and soul with
0:36:23 > 0:36:27new ideas, and that's going to make this competition truly exciting.
0:36:27 > 0:36:31We've not finished with them yet. We've got one more task to come.
0:36:39 > 0:36:44It's the contestants' final chance to impress in Mexico.
0:36:45 > 0:36:49They're on their way to one of the city's most exclusive addresses...
0:36:51 > 0:36:54..the residence of the British Ambassador.
0:36:54 > 0:36:57We entertain about 5,000 people a year here.
0:36:57 > 0:36:59Nobody's going to do business with you in Mexico
0:36:59 > 0:37:02until they've broken bread with you, looked you in the eye
0:37:02 > 0:37:04and think, "Yes, I can trust you."
0:37:14 > 0:37:18Tonight, the British Embassy is hosting a rather lovely dinner
0:37:18 > 0:37:22for some of the leading lights of Mexico's cultural
0:37:22 > 0:37:24and food community.
0:37:24 > 0:37:28You have the honour of catering for these guests.
0:37:30 > 0:37:32Your job tonight is to impress,
0:37:32 > 0:37:36not with just the skills you've learned throughout this competition,
0:37:36 > 0:37:39but the influences you've gained whilst you've been here in Mexico.
0:37:40 > 0:37:43Ladies and gentlemen, three hours. I suggest you get a move on.
0:37:43 > 0:37:45Thank you.
0:37:53 > 0:37:58Each contestant has devised a dish for tonight's four-course dinner.
0:38:02 > 0:38:04Now, it's about them cooking their own food
0:38:04 > 0:38:07inspired by their journey, here in Mexico.
0:38:08 > 0:38:11What would really impress me is if they've managed to embrace the
0:38:11 > 0:38:15flavours and the textures of Mexico, but deliver it in their own style.
0:38:17 > 0:38:19I think this is a huge, huge challenge.
0:38:20 > 0:38:23Juanita will lead with a vegetarian starter.
0:38:25 > 0:38:27So, what is your dish?
0:38:27 > 0:38:29So, it's a tomato salad.
0:38:29 > 0:38:31It's sits on, like, a garlic sauce.
0:38:31 > 0:38:33Got roasted fresh tomatillos
0:38:33 > 0:38:36and then some of the oaxaca cheese shredded,
0:38:36 > 0:38:39- and then I'm going to do a chipotle oil to tie that together.- Right.
0:38:39 > 0:38:42And I'm doing a tomato mole and some little gorditas.
0:38:42 > 0:38:44What are gorditas?
0:38:44 > 0:38:47They're little cornflour cakes, really.
0:38:47 > 0:38:49They're little bit thicker than a tortilla.
0:38:52 > 0:38:54'A bit worried about time because I've never cooked it before,
0:38:54 > 0:38:57'so I don't know how long it's going to take.'
0:38:57 > 0:38:59It's a kitchen we've never cooked in before
0:38:59 > 0:39:03and we're kind of on our own so, yeah, great(!)
0:39:09 > 0:39:11'Three hours? Yeah, it's going to be tight'
0:39:11 > 0:39:15but just crack on and work as quickly and as effectively as possible.
0:39:17 > 0:39:20Jack's in charge of the fish course.
0:39:20 > 0:39:22Scallops en papillote...
0:39:24 > 0:39:27..tempura squash blossoms stuffed with scallop mousse...
0:39:28 > 0:39:30..roasted corn salsa...
0:39:31 > 0:39:34..scallop roe chipotle sauce...
0:39:35 > 0:39:37..and corn-husk chilli oil.
0:39:39 > 0:39:41'Huge amount of pressure today.'
0:39:41 > 0:39:44It's got to be the best food we've ever cooked, hasn't it?
0:39:44 > 0:39:48Jane has devised a main of barbecued lamb, which will be marinated
0:39:48 > 0:39:53in a herb mole verde, inspired by her time at Pujol.
0:39:53 > 0:39:57It will be served with a tomatillo salsa verde,
0:39:57 > 0:39:59corn, elotes style,
0:39:59 > 0:40:03Mexican herb salad, and roast tomatoes.
0:40:04 > 0:40:07It's mole verde, the green sauce to marinade my lamb in.
0:40:07 > 0:40:09Got a couple of chillies in there.
0:40:09 > 0:40:10I'm going to see how much, maybe
0:40:10 > 0:40:13I need to add some more. But, you know, we're going to see.
0:40:15 > 0:40:19Billy's dessert is based around two Mexican favourites -
0:40:19 > 0:40:22cacao and chilli.
0:40:23 > 0:40:26He's making chocolate mousse,
0:40:26 > 0:40:28chocolate tortilla crumb,
0:40:28 > 0:40:30orange granita,
0:40:30 > 0:40:33dulce de leche with candied cocoa nibs
0:40:33 > 0:40:36and a chilli beignet.
0:40:36 > 0:40:40I've made the beignets before, but usually I do them with vanilla sugar rather than a chilli sugar
0:40:40 > 0:40:44but I thought chilli goes well with oranges, chilli goes well with chocolate -
0:40:44 > 0:40:45why not give it a go?
0:40:47 > 0:40:50There's just over half the cooking time gone.
0:40:54 > 0:40:58I'm just feeling really shaky and quite faint. I don't know...
0:40:58 > 0:41:00I'm trying to get through it, but I don't know if I can.
0:41:00 > 0:41:02I don't know what to do, really.
0:41:06 > 0:41:07Do you feel all right?
0:41:09 > 0:41:11- Feeling a bit dodgy, so... - Are you?- Yeah.
0:41:11 > 0:41:13- How dodgy?- Not great.
0:41:13 > 0:41:16- Do you want to stop?- Erm...
0:41:16 > 0:41:18- You can.- I don't really want to.
0:41:18 > 0:41:22I know you don't want to, but if you're not well, you're not well.
0:41:24 > 0:41:28- Do you want to sit it out? - I don't want to let anyone down.
0:41:28 > 0:41:30You're not letting anybody down.
0:41:30 > 0:41:32- Sometimes, you've got to stop.- OK.
0:41:37 > 0:41:41- Do you want to sit down?- Sorry. I'm sorry, John.
0:41:41 > 0:41:44Oh, you're hot. Come on, you've got a proper fever, you have.
0:41:44 > 0:41:47- Time for you to go home, mate. - Sorry.- Just take you this way.
0:41:47 > 0:41:49Don't be sorry. It's fine. Here you go.
0:41:59 > 0:42:02I'm just really gutted I'm not cooking today.
0:42:07 > 0:42:09It is really disappointing
0:42:09 > 0:42:12and I feel like I'm letting the rest of the guys down so... Sorry.
0:42:17 > 0:42:19It's just frustrating, really.
0:42:22 > 0:42:24SHE SNIFFS
0:42:24 > 0:42:26SHE SOBS
0:42:29 > 0:42:34- What do we do?- We can do it.- We can help her. We'll do it.- You'll do it?
0:42:34 > 0:42:37Might have to be careful about timings, that's all.
0:42:37 > 0:42:39- Knock on a little bit of time.- OK.
0:42:39 > 0:42:42Let's push ourselves a gear up, and then we've got four courses.
0:42:42 > 0:42:45- Yes, Chef.- Fine.
0:42:45 > 0:42:47With Juanita's dish being the first course,
0:42:47 > 0:42:52the remaining three need to quickly work out what has to be done.
0:42:53 > 0:42:57Puree. So, we need to blend that. We should do that next.
0:42:57 > 0:43:00Hopefully, I've written enough detail in my instructions
0:43:00 > 0:43:02for them to follow.
0:43:02 > 0:43:03Erm... God.
0:43:06 > 0:43:10Jane has taken over the making of Juanita's tomato mole.
0:43:10 > 0:43:13We're just going to go hell for leather and try
0:43:13 > 0:43:15and make sure we get four courses out.
0:43:17 > 0:43:20- That is tomato mole on the plate. That's enough.- That's fine.
0:43:20 > 0:43:24Jack is working on Juanita's chilli oil.
0:43:24 > 0:43:26At the end of the day, it's a competition, but in a kitchen
0:43:26 > 0:43:29you're a team and we've got to pull together right now to get it out.
0:43:29 > 0:43:34And Billy has to make the corn masa batter for the fried gorditas.
0:43:35 > 0:43:39I'm following Juanita's recipe and it's just
0:43:39 > 0:43:41really wet, not even dough-like.
0:43:41 > 0:43:43So, I'm just, sort of, trying to follow my initiative
0:43:43 > 0:43:45of what it might be like.
0:43:52 > 0:43:54I think our three are really brave.
0:43:54 > 0:43:57They put their hands up to do this fourth course.
0:43:57 > 0:43:58They didn't have to do that.
0:44:00 > 0:44:02I'm really proud of what they're up to.
0:44:04 > 0:44:07Tonight's invited dinner guests include
0:44:07 > 0:44:12the director of the National Museum Of Art, Augustine Atiyota,
0:44:12 > 0:44:16international hotelier Bernard de Villele,
0:44:16 > 0:44:22controller of Mexico's largest TV network, Jorge Nikaido,
0:44:22 > 0:44:26and the finalists' mentor, Enrique Olvera.
0:44:26 > 0:44:28- Hola.- Mucho gusto. - Muchas gracias.
0:44:28 > 0:44:32THEY SPEAK SPANISH
0:44:32 > 0:44:34Hola.
0:44:34 > 0:44:37Food in Mexico is an incredibly important part of their culture,
0:44:37 > 0:44:41so having British chefs come out here to Mexico
0:44:41 > 0:44:44and to then produce food which will have a Mexican flavour in it,
0:44:44 > 0:44:46I think is a fantastic way to celebrate
0:44:46 > 0:44:49the relationship between the UK and Mexico.
0:44:50 > 0:44:53Two minutes to plate up Juanita's dish.
0:44:53 > 0:44:54We're aiming for ten past seven!
0:44:56 > 0:44:59Billy is finishing the gordita batter,
0:44:59 > 0:45:02but he still has to deep-fry them for service.
0:45:02 > 0:45:05If it works, it works. If it doesn't, we can't serve it
0:45:05 > 0:45:07cos we don't know what it's supposed to be like.
0:45:07 > 0:45:11We've followed the recipe. There's not a lot else we can do.
0:45:11 > 0:45:12Maybe that'll be quite nice.
0:45:12 > 0:45:15Maybe they'll be something new they've never had before.
0:45:18 > 0:45:23Outside, Jane has to get her lamb barbecued if she's to serve on time.
0:45:23 > 0:45:26I want to try and get the edges nice and crispy and get...
0:45:26 > 0:45:29- SHE COUGHS - ..thicker bits that I can cut into
0:45:29 > 0:45:31a sort of thicker, juicier piece of meat to put on the plate.
0:45:50 > 0:45:54It's now all hands on deck to plate Juanita's starter.
0:45:56 > 0:45:59The gorditas are something challenging to see.
0:45:59 > 0:46:03A little gordita is fine. It's not gordotas, it's gorditas.
0:46:08 > 0:46:11I love mole so I'm looking forward to try the tomato mole.
0:46:11 > 0:46:14I would like to know what about that.
0:46:14 > 0:46:16I'm really eager to taste that.
0:46:18 > 0:46:20Service!
0:46:23 > 0:46:25We're good. We're good. Gracias!
0:46:32 > 0:46:38Juanita's starter is green tomatillo salad with tomato mole,
0:46:38 > 0:46:42gorditas and chipotle chilli oil.
0:46:44 > 0:46:48Well, I think it looks beautiful. It's simple, elegant.
0:46:48 > 0:46:50Looks very nice.
0:46:54 > 0:46:58- The gordita was good. The bite is amazing.- It's crispy.
0:46:58 > 0:47:01I like the garlic and I like the spiciness.
0:47:01 > 0:47:05I won't have a salad that spicy. I mean, not for me.
0:47:05 > 0:47:08The mole don't taste like Mexican mole,
0:47:08 > 0:47:11even though it's very interesting and it's nice.
0:47:11 > 0:47:14Let's hope it's what Juanita had in mind.
0:47:14 > 0:47:17It's certainly got lots of colour.
0:47:19 > 0:47:21You can taste that lovely smokiness of the mole.
0:47:21 > 0:47:23If's very strong, very powerful.
0:47:23 > 0:47:26Those little balls she's made are crunchy and they're very salty.
0:47:26 > 0:47:30Lovely, lovely flavours she's got in there.
0:47:30 > 0:47:35With Juanita's dish behind them, Jack's scallop course is next.
0:47:35 > 0:47:39- What do you need me to do? Tell me.- Right.
0:47:39 > 0:47:42Can you puree the sauce that's in the saucepan
0:47:42 > 0:47:45that's got my scallop roe in it?
0:47:46 > 0:47:47- This one?- Yes.
0:47:49 > 0:47:53Jack is serving courgette flowers stuffed with scallop mousse,
0:47:53 > 0:47:59which will be deep-fried in a tempura batter that Billy is making.
0:47:59 > 0:48:02- I've just added more water cos it was particularly heavy.- Yeah.
0:48:02 > 0:48:03Bit more water.
0:48:06 > 0:48:09The tempura, I love my tempura but for me
0:48:09 > 0:48:12the batter of the tempura will be very light.
0:48:14 > 0:48:16For me, the scallops is very important
0:48:16 > 0:48:18that he has to be properly cooked.
0:48:20 > 0:48:22Are they all right? Well, they're maybe springy.
0:48:30 > 0:48:32I think it's interesting combination.
0:48:32 > 0:48:34I also like the roasted corn salsa.
0:48:34 > 0:48:36I think that's very Mexican.
0:48:38 > 0:48:41That's lovely, Jack. That's really lovely.
0:48:44 > 0:48:45Service!
0:48:49 > 0:48:51Well done.
0:48:53 > 0:48:57That was intense at the end but I've done my best in this situation
0:48:57 > 0:48:59and, as always, that's all I can ever ask myself. I'm happy.
0:48:59 > 0:49:01I just hope the guys like it.
0:49:04 > 0:49:08Jack's made scallops cooked en papillote with
0:49:08 > 0:49:14tempura squash blossom stuffed with scallop mousse, roasted corn salsa,
0:49:14 > 0:49:19scallop roe and chipotle sauce, and corn-husk chilli oil.
0:49:24 > 0:49:28- The corn salsa, it's good.- Yeah. - The spice is controlled this time.
0:49:28 > 0:49:31I do love the squash flowers,
0:49:31 > 0:49:33which I don't know what they're stuffed with.
0:49:33 > 0:49:36It seems like a mousse made with the scallops too.
0:49:36 > 0:49:40I like the flavour of scallops and squash blossoms, work nicely
0:49:40 > 0:49:45and just the scallops were overcooked, but with no browning.
0:49:45 > 0:49:49They felt weird. They looked raw but they were cooked,
0:49:49 > 0:49:53so it's really a very strange combination.
0:49:53 > 0:49:55I think the scallops need a bit more colour.
0:49:55 > 0:49:58Yeah, I think the scallops could do with a bit of colour.
0:50:00 > 0:50:03Little bits of it are done very, very well.
0:50:03 > 0:50:07Crispy batter on the outside of that courgette flower, nice, fine mousse.
0:50:07 > 0:50:10The corn has got a crunch to it. What I'd like is more power.
0:50:10 > 0:50:13I'd like some more chilli and I'd like a bit more sauce,
0:50:13 > 0:50:15I'd like a bit more richness to it.
0:50:17 > 0:50:23- Jane's up next with her lamb dish. - It's cooked how I wanted it to be.
0:50:23 > 0:50:27Nice and pink. It's the flavour of it that counts.
0:50:30 > 0:50:33Being married to a Brit, I love my lamb.
0:50:33 > 0:50:35I'm really interested to know
0:50:35 > 0:50:38if the mole verde is not going to overkill the lamb.
0:50:38 > 0:50:41I want to feel my lamb, I want to feel my mole.
0:50:46 > 0:50:49This looks like explosion of flavour,
0:50:49 > 0:50:52so I think it could be a very great surprise.
0:50:52 > 0:50:54I'm looking forward.
0:50:56 > 0:50:59Good colours. Lovely colours.
0:51:04 > 0:51:06Service, please.
0:51:08 > 0:51:10LAUGHS NERVOUSLY
0:51:10 > 0:51:12- Well done.- Thank you. OK.- Well done, well done.
0:51:12 > 0:51:15- Got there in the end, didn't we? - Well done.- Thank you.
0:51:15 > 0:51:17Phew!
0:51:20 > 0:51:22I'm really exhausted.
0:51:22 > 0:51:25That's the toughest one, without a doubt, that we've done.
0:51:25 > 0:51:28Hopefully, fingers crossed, they like...they enjoy it.
0:51:31 > 0:51:37Jane has served barbecued lamb marinated in mole verde,
0:51:37 > 0:51:42served with a tomatillo salsa verde, charred corn in mayonnaise,
0:51:42 > 0:51:46a Mexican herb salad and roast tomatoes.
0:51:53 > 0:51:56The lamb is well cooked. I really like it. It's tasty.
0:51:56 > 0:51:59The pesto is flavourful and nice and bright.
0:51:59 > 0:52:02The cooking on the lamb, I thought it was proper.
0:52:02 > 0:52:07I think it was very cosmopolitan, like Mexican and fusion,
0:52:07 > 0:52:09and I love that.
0:52:09 > 0:52:11It was good.
0:52:12 > 0:52:14Lamb's cooked lovely.
0:52:14 > 0:52:17Love the herby flavours, like the power of the salsa,
0:52:17 > 0:52:19love the freshness of the tomato.
0:52:19 > 0:52:21She can afford to go a little bit more spicy, in my opinion,
0:52:21 > 0:52:24but it's good. Good dish.
0:52:24 > 0:52:26Last up is Billy.
0:52:26 > 0:52:31His final challenge is to deep-fry his chilli beignets.
0:52:31 > 0:52:33First lot of beignets are on.
0:52:33 > 0:52:36Little bit odd-shapen, but they'll taste all right.
0:52:45 > 0:52:49One-handed quenelling. Not that good. Piping bag, I think John.
0:52:49 > 0:52:51- All right. I'll get it. I'll get it.- Get it, mate.
0:52:59 > 0:53:02Desserts are something that I just adore,
0:53:02 > 0:53:05so I'm looking forward for it.
0:53:06 > 0:53:08Let's see.
0:53:14 > 0:53:16Go, go, go, go, go.
0:53:24 > 0:53:26I'm pretty pleased.
0:53:26 > 0:53:29Just hope it works, really, given that it's a recipe I came up with,
0:53:29 > 0:53:33having never tried it myself so, yeah, only time will tell, I guess.
0:53:37 > 0:53:42Billy's dessert is chocolate mousse with candied cocoa nibs,
0:53:42 > 0:53:47a chocolate tortilla crumb, orange granita and a chilli beignet.
0:53:50 > 0:53:51This is a great surprise.
0:53:51 > 0:53:54I think that's, for me, the best presentation so far.
0:53:59 > 0:54:03- It's...it's really good. - The beignet is just incredible.
0:54:03 > 0:54:07The flavour of the orange with the flavour of the chilli with
0:54:07 > 0:54:09the chocolate is just amazing.
0:54:09 > 0:54:12It's a very nice flavour combination.
0:54:12 > 0:54:15The strength of the chocolate mousse is very nice.
0:54:15 > 0:54:17I thought it was pretty cool.
0:54:17 > 0:54:20I think this dish amazed me for the first bite.
0:54:20 > 0:54:25It's like a discover of different flavours. I love it.
0:54:30 > 0:54:31- Ooh!- I like it.
0:54:31 > 0:54:33You're eating a doughnut which reminds me of churros
0:54:33 > 0:54:36and there's a hint of chilli in the background.
0:54:36 > 0:54:38- I think that's really good. - I'm impressed with Billy's dessert.
0:54:49 > 0:54:53To come in Mexico in 48 hours and to pull what you guys did,
0:54:53 > 0:54:55you understood the country.
0:54:56 > 0:55:01Congratulations, because it was a lovely moment. So well done.
0:55:02 > 0:55:07You should feel proud of yourselves because you've allowed yourself to
0:55:07 > 0:55:10immerse into a different culture and that will make you not only
0:55:10 > 0:55:13a better person but also a better cook.
0:55:13 > 0:55:15- Thank you. - Thank you so much.- Thanks.
0:55:25 > 0:55:27SHE LAUGHS
0:55:30 > 0:55:34Wow, guys! Do you believe we did that?!
0:55:34 > 0:55:38I think the trip to Mexico has been absolutely fantastic.
0:55:38 > 0:55:41This is a land of colour and adventure, John, you can
0:55:41 > 0:55:46feel its pulse. And I think that's reflected in our finalists' food.
0:55:48 > 0:55:50I'm very, very proud of them.
0:55:50 > 0:55:53And they should be very proud of themselves.
0:55:53 > 0:55:57Mexico experience? Mad, wild.
0:55:58 > 0:56:01'Talk about putting me outside my comfort zone!'
0:56:01 > 0:56:04I think it will take a while to sink in that we've actually done this.
0:56:04 > 0:56:08It has just been completely and utterly off the scale.
0:56:08 > 0:56:11I'm pretty speechless, really, about what's just
0:56:11 > 0:56:13happened in the last three days.
0:56:13 > 0:56:15'It's just been one of the most incredible experiences ever.'
0:56:15 > 0:56:18I love the place. Love the people. Love everything.
0:56:19 > 0:56:24To have the opportunity to cook for the locals and work with Enrique,
0:56:24 > 0:56:28I feel hugely privileged and I've got a massive grin on my face.
0:56:28 > 0:56:31I'm loving this competition.
0:56:31 > 0:56:33Our four have been truly inspired.
0:56:33 > 0:56:36They've got to keep that energy going.
0:56:36 > 0:56:39John, we are going to have a winner very soon.
0:56:48 > 0:56:51Tomorrow night it's the chefs' table,
0:56:51 > 0:56:57under the guidance of one of the world's greatest culinary talents.
0:56:57 > 0:57:00Hits you in the mouth like a punch from Mike Tyson would be like.
0:57:00 > 0:57:05And the four finalists battle for a place in the last three.
0:57:05 > 0:57:07Oh, no! The yolk's burst!
0:57:07 > 0:57:09It's absolutely stunningly delicious.
0:57:11 > 0:57:12The person leaving us...