All language subtitles for The Great Food Truck Race_S09E03_An Oasis in the Desert

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

-Get some!
-That's for Texas.

FLORENCE:
...six food truck teams

hit the streets of Las Vegas...

-Oh, my God, Vegas!
-Vegas!

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

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

♪ They think it's good ♪

FLORENCE:
And with tensions high...

What would you like me
to do?

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

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

Whoo!

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

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

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

And the winner
of the first challenge is

Mobile Moo Shu.

[ Cheers and applause ]

FLORENCE:
...the other teams found Vegas

to be anything but lucky.

SANDRA: We're gonna lose
all the customers.

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

Chops' Shop
and Heroes On A Half Shell.

But it was Heroes
On A Half Shell

that was told to
turn in their keys...

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

...and leave
the competition for good.

It's really sad.

Tonight,
the five remaining teams

head to the desert
in Phoenix, Arizona.

Which team will burn bright

and which team will
melt in the heat?

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

Food-truck road trip!

♪♪

STEVEN: So Phoenix,

we've seen where the
Moo Shu girls are.

Yeah.

'Cause they posted their
locations like dumb-dumbs.

We felt like we
didn't have the time

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

but we did manage
to find the time

to create a ghost account to
follow Mobile Moo Shu around

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

You're seeing what your
biggest competition is doing.

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

post up across
the street from them

and steal
their customers.

That's what
we always do.

CHRISTINE: I'm excited
for Phoenix, Ed,

and let's pray that people
like us

a little more than Vegas.

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

that's not what we're here for,

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

I promise
we're gonna win.

I hope so.

This is gonna be
a great city for us.

IAN:
Even though we killed Vegas,

Buns N' Thighs are
through as a team.

My partners unfortunately left
this wonderful competition.

MARLA: Bye-bye,
winky chicken.

-Alright, bye-bye.
-Bye.

MARLA: Time to hit
the road, Jack.

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

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

I feel lonely and isolated,

but I look forward
to the challenge.

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

♪♪

Teams,
welcome to the next stop

on your western journey,
Phoenix, Arizona.

[ Cheers and applause ]

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

Ian, where's your team?

My team is not here,
I'm representing.

Are you gonna be
able to do this?

I'll do my best.

So what you're
about to accomplish

has never
been done before.

We've never had
a single operator

in the history of
"Food Truck Race."

SHARON: It's very hard even
with three people

to develop a flow
on a food truck.

Ian thinks he can run
a food truck by himself.

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

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

and since you guys
have been traveling

through the desert heat,

I thought it would be
only fitting

that we stop here for
an ice-cold beverage.

So here to tell you
more about the drinks

is the Senior Director

of Culinary Innovation
for Sonic, Mackenzie Gibson.

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

Give her a round
of applause.

Thank you.
Thank you, Tyler.

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

We have more than 1.3 million
combinations of drinks

you cannot get anywhere else.

That's a lot.

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

about your challenge today,
but before we do that,

I would like to
play a little game.

On this table is a variety
of signature drinks.

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

with the ability
to pick out

very specific flavors in
things that they taste.

So each team
is gonna walk up and taste

three signature drinks
selected by Mackenzie.

Each player on each team
will be tasting a drink

that has its own unique
combination of flavors.

The team that most accurately
picks out the most flavors

is going to get an advantage
in the challenge.

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

you're gonna have to
do it blindfolded.

-Huh?
-Ahh.

Just Wing It,
you guys are up first.

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

SHARON: I'm very excited
about this challenge

because I'm able
to test my palate.

Sharon you are up
first. Taste away.

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

Is it cherry?

First thing that came
to my head was cherry

because everyone has cherry.

You got one right,
cherry.

Steven, you're next.

-Strawberry limeade.
-You got zero correct.

-Is it my go?
-Yes, Kevin.

-Come on, Chef.
-Is that coconut?

You got one right, coconut.

So congratulations, teams,
you got two flavors right.

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

So lemon-lime,
possibly mango?

You got lime.

There's two more
on the table.

Grape, cola,
something citrusy.

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

Alright,
what you got?

Strawberry lime
something.

He got one right,
it's strawberry lemonade.

That would give us
two correct flavors

that you've identified.

Alright, Sandra,
you're up first.

-I taste grape.
-She got nothing right.

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

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

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

He got the lime right.

You guys have correctly
selected three flavors.

Okay, Eddie,
you're up first.

Orange, lemon, lime.

He got one right --
the lemon.

Okay, Christine, you're up.

-Okay, honey.
-Mm.

Taste that and tell me
one thing you taste.

-Ginger.
-Ginger.

No.

It tasted like
a Shirley Temple to me,

but I guess that was
the wrong answer.

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

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

New England Grill, you guessed
two flavors correctly.

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

Coconut,
iced tea, lemon.

Iced tea.

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

Cherry, lemon,
lime maybe?

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

Cherry, lime,
lemon, pineapple?

She got the lime right.

You now have four flavors

that you've identified,
congratulations.

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

The winner is
Mobile Moo Shu.

[ Cheers and applause ]

Nice job, girls, nice job.

After winning
the last two challenges

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

They get better and
better every challenge.

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

Each one of you will get

one of these refreshing
signature drinks.

So, teams, once you
have your drinks,

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

as inspiration for
an all-new original dish.

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

to get you started.

Mackenzie,
why don't you tell them

what drinks they
get to choose from?

GIBSON: We have mango limeade,
ocean water,

classic cherry limeade,
raspberry lemon iced tea,

and strawberry lemonade.

So Mobile Moo Shu, since
you won the advantage,

you get your pick
of any drink on the table.

Come on up.

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

We have a huge advantage.

I think we're gonna
go with mango.

GIBSON: Good choice.

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

FLORENCE: Just Wing It,
step on up,

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

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

-Okay.
-Strawberry and the lemon,

I don't think lends
well to chicken.

It's gonna be tough.

Alright, New England
Grill, step right up.

I think I'm gonna
give you ocean water.

-Nice.
-Ocean water, interesting.

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

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

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

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

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

but I think I can make it work.

And that leaves Ian
from Bun N' Thigh,

step on up, brother.

[ Christine laughs ]

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

I like to be given
a color and say,

"Make something with this."

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

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

A little bit later
today, Mackenzie and I

are gonna stop
by your trucks

and taste your
new inspired dish.

And the team that makes
the most delicious dish

that uses
all of the flavors

that are
in your signature drink

will win $200 cash
for your till.

Of course we want to
win this, $200.

-Okay.
-'Cause it would be nice

to feel like a winner
for once.

-You guys ready to go?
-Yes.

Let's get going!

[ Cheers and applause ]

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

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

And what was our flavor?

-We got strawberry lemonade.
-Strawberry lemonade.

STEVEN:
That's what we should do.

We should do, like,

a tequila strawberry
margarita wing sauce.

BRYAN: Alright, we got
the cherry limeade.

I'm thinking
a little cherry marinated,

blackened chicken.
Make a nice taco maybe?

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

We'll do like a...

Coconut fish and chips,
lemon-lime tartar sauce.

That sounds perfect.

The drink was raspberry
lemonade iced tea,

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

CHELSEA:
We have mango limeade.

I feel like with mango
and lime,

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

CHELSEA: I'm really excited
about this challenge

because hopefully
it will show

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

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

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

♪♪

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

one of the skaters rolls up

and gives us
strawberries and lemons,

the ingredients to
the signature drink.

We just saved
our shopping list.

Here you go.

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

Perfect, perfect.

-Oh, wow.
-Thank you very much.

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

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

We got mangoes and limes.

-Whoo-hoo.
-Nice.

I know it really helps
us out at the store.

Alright, ladies,
get to shopping.

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

SANDRA:
Okay, chicken, yes.

And we're gonna have
those blackened cherry

chicken tacos as part of that.

Cherries,
but they're frozen.

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

a nice flavor balance
to that as well.

You see jalapeños
or just serrano?

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

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

BRYAN:
So we've got that nice balance

of the spice, the tart,
the sweet.

I think our blackened cherry
chicken tacos are gonna win.

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

I plan on running through
these stores like wildfire.

Those are way too slow.

And spending as little
seed money as possible.

CASHIER:
So the total is $130.82.

-Come on, Christine!
-Okay, okay.

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

We're gonna get
our French fries,

we're gonna get our shrimp.

CHELSEA:
I like peeled, tail on.

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

Let's go!

So we're looking for a location.

Did Mobile Moo Shu
update their thing?

I didn't check.

Check.

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

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

-Who's Janet Meeks?
-No idea.

She private messaged us

and asked where
we were gonna be today.

-Did you write her back?
-Yep.

I got 'em,
they answered me.

They'll be near North
First and East Adams.

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

come see us
and bring friends.

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

Yeah.

Hey, this is Bryan
with the food truck --

the Chops' Shop food truck.

While we're prepping,
we made contacts

with some local businesses
and tried to find out

where a good place is to park.

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

He's putting it out
to the community.

We get in contact with
local food truck vendors,

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

They invited us to
come on out there.

Give us a moment.
We'll head that way

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

Thank you, bye.

♪♪

KEVIN:
We're in downtown Phoenix

on a Sunday afternoon
after lunch.

Lobster fritters right
from New England.

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

We did make some changes today.

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

Instead of
the ginger-seared scallops

and the New England
pot roast sliders,

we replaced them with
delicious fish and chips,

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

and a lemon and
lime tartar sauce

to go along with the challenge.

You know who just showed up?

Who?

Less than a block away, Moo Shu.

[ Groans ] Moo Shu!

I'm gonna get you, Moo Shu.

Marley Moo Shu,
Marley Moo Shu.

So we're at the
convention center today

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

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

Let me get one for ya.

We definitely feel like
our location gives us

the opportunity
just to have

a nice slow
and steady business.

-What'll it be?
-Loaded fries.

$10.

To make the signature
shrimp dish, we have to start

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

and then
a panko-fried shrimp,

a mango salsa with a little
basil and mint in it

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

and top it with a honey
sriracha for some spice.

For you guys.

-Hey!
-Hey!

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

STEVEN: You got this one?
Cut it hard.

SHARON: So we get
to downtown Phoenix,

and we realize that the parking
spaces are really small.

You're good on this side.

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

Kevin's a really
cautious driver.

It's like driving
with your grandparents.

Oh, no, stop!

You're gonna hit a tree.

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

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

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

STEVEN: Me.

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

Which way?
-Yeah, listen to me.

They trying to show
me how to back up

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

and they don't
know how to direct.

STEVEN:
Stop, listen to me.

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

STEVEN: No, no, go forward.

I'm about to leave.

And I was kind of worried

because Moo Shu is
selling their food.

We not about to do
this over and over.

It's not gonna work.
-I know.

We need to park our truck
as soon as possible.

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

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

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

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

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

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

Let's go!

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

We're still looking
for a parking spot.

-What about that spot?
-No.

Driving around means
we're gonna lose

more time on selling.

I found one.

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

-Keep coming, keep coming.
-Stop.

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

that's gonna help us
win this challenge.

KEVIN #2: We made it.

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

so I'm feeling pretty
good about things.

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

Today I am going to
be making my special,

which will be the bacon
wrapped date salad

using the ingredients
from the drink,

the lemon, the
raspberry and the tea

to create my yummy vinaigrette.

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

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

Dang, forgot about that.

As I am multitasking
like nobody's business,

doing three, four
things at once,

literally like stirring pots
with my tippy toes,

I am starting to notice that
Cobra Arcade is getting hopping

and people are getting
a little tipsy,

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

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

However, being
alone on this truck,

I can't leave meat
cooking on the grill

and go talk to somebody.

Get me some customers.

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

or I'm not gonna
sell anything today.

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

After the first two cities
with little to no sales

and trying to find foot traffic,

this is kind
of the break we needed.

Yeah, there's
the food trucks.

The advantage
of coming to an event,

it's already set up and
already has advertising.

It's actually
a very nice step up

than just parking
somewhere on the street.

SANDRA:
Chops' Shop is open now.

Featuring our signature dish.

The original dish we're
doing today is gonna be

the blackened cherry
chicken street taco.

Crispy corn tortilla
with blackened chicken,

cooked away with
a little cherry,

topped off with a cherry salsita

with orange and yellow bell
peppers, cilantro and cherry,

and finished off with a
little bit of lime juice.

Okay, an order of sopapillas,
everything on top.

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

Crispy tortillas tossed in
brown sugar and cinnamon.

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

This is a very
positive inspiration.

We're actually
seeing we have a line

and this is what
we signed up for.

We signed up to make money.

We signed up to be the winners.

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

Street tacos, chicken, sir.

[ Siren wailing ]

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

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

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

There's no games,

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

Hey, guys, you hungry?

Fortunately Sharon's
very good at that.

Extra-crispy chicken
wings, really good, man.

Chicken wings, guys, you
guys like chicken wings?

Hell yeah!

See, you do nice, you get nice.

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

A spicy buffalo sauce,
a garlic parm,

and for the challenge,

we're adding
the strawberry margarita wings.

We used strawberry
and we doctored it up

with some strawberry syrup
and vinegar and lemons.

-Enjoy.
-Thank you, darling.

Hopefully Tyler likes it...

-Hi, puppy.
-Thank you, sir.

...because I want to
win this challenge.

STEVEN: Garlic parm, two
strawberries, one buffalo.

This is our opportunity
to show the world

that we are no longer
terrible cooks.

MARLEY: What'll it be?

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

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

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

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

And we're making some sales.

Mm.

Here I'm gonna go
hustle some more people.

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

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

You want to hold the dog?

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

I think what
separates my wrangling

compared to the other trucks,

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

I got the strawberry
wings right here.

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

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

It forces them to
interact with me.

Mm.

Now you want some
bulgogi French fries

to make a comparison?

Let's do it.

Whereas if you're sometimes
just screaming out there,

you're just another scene.

I'm gonna go with
these bulgogi fries.

High five to that, babe!
[ Laughs ]

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

It is so quiet down here.

CHRISTINE:
Delicious food all the way

from New England today.

I just got done eating.

Right now what I'm
worried about is sales.

-Moo Shu has a line.
-Really?

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

There's a lot of
people already lined up

outside of Mobile Moo Shu.

They're doing something right.

There's probably 17 people
on these whole blocks

and they're all there.

People that are on
the block seem to be

loving every minute
of that truck.

I think they're
clogging up the flow.

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

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

so we're scrambling to
get some more sales.

EDDIE: You want
to social media it?

Let's let people
know we're here.

From the Hard Rock.

We're communicating
on social media.

Who likes lobster?
Let's light this candle.

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

-Fish and chips.
-Fish and chips.

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

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

Looks delicious,
thank you.

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

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

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

I would like to do
a lot more sales.

But again, I don't
feel comfortable

getting off the truck to
try to get my audience.

Hi, what's up?

I'm doing it by myself,

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

I do. I'm actually
gonna hire a freelancer

to help me expedite.

So I ask this guy if
I could employ him

for an hour to become a waiter.

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

wear it proudly.

And he was willing to do it.

SANDRA:
Blackened cherry chicken tacos.

-There you are.
-Thank you.

MAN:
The tacos are one of,

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

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

Here we go, order up.

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

So this is Chops' Shop.

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

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

all of a sudden,
I notice a familiar face.

I love it when chefs look
in their own backyard

for inspiration, and these
guys are all about Mexico.

They're all about
Texas barbecue.

It's distinctive and
these guys nail it.

I brought you out
a couple each over here.

Wow, wow, wow.

Basically with the chicken,
what we did

was I marinated it
in blackening spice.

So tell me
about the cherries.

I put some of the cherries
in there,

added a little bit
of lime juice, honey,

and then on top of it,

I made that little bit
of cherry salsita.

Great texture,
nice and bright.

The acidity,
the chili heat,

the sugar all
kind of balances out.

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

GIBSON: Oh, very good,
very good.

I love the crunch
of the bell pepper,

but the cherry limeade,

you guys really were
inspired by that

and you can tell
it in your dish.

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

Okay, so the sauce
what we started

was we roasted
a little garlic

and then we pureed
some strawberries

and some lemon juice
and lime,

and then we used
a little bit of ponzu,

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

My first bite feels
a little sweet to me.

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

I really taste
the strawberry.

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

a little bit closer
to the lemon focus

versus the lime.

Going from
a strawberry lemonade

to a strawberry margarita

feels a little bit like
a disconnect to me.

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

and we did a coconut
garlic rice with the mango,

and then we did the lime
with it as well,

and then a little bit
of mint and basil.

CHELSEA:
It's really crucial

what Mackenzie thinks
about our dish

because
that's the difference

between winning and
losing this challenge.

I love the coconut
underneath.

It really adds
a richness to it,

and it balances
so nicely

with the tropical
fruit of mango.

The mango has a nice
sugar flavor to it.

The mint is super fresh.

I think
this is a good dish.

It was delicious.

-Thank you.
-Thank you.

Here we go.

-How are you brother?
-Good, you?

So I battered
the fish and chips

with a little coconut
water in the batter,

and I also made a
lemon-lime tartar sauce

with some nice kettle chips
from the East Coast,

a little Old Bay sprinkle.

-Dude.
-[ Laughing ]

That's delicious.

I love
the lemon and lime.

Thank you.

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

IAN: A very light salad.

I took the raspberry
lemon iced tea

and made
a vinaigrette with it.

I used
bacon-wrapped dates

'cause I wanted that
smoky bacon flavor

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

IAN:
I think I made a good dish.

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

Well,
it's 90 degrees today.

Yeah.

So I appreciate
a cold salad.

What do you think?

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

I think, played very well
to the overall concept.

There is a ghosty black tea
note in the vinaigrette.

It's delicious.

SANDRA: We got 10 minutes left,
10 minutes.

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

We think we're actually
winning this competition.

I got an order for Brian.

The Buns N' Thighs
are awesome.

Last wave.

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

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

Here we go, order up.

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

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

STEVEN: That's a wrap.

Here we go.

We got
to our location quick.

We started
cooking quick.

We got our dish out
to Tyler quick.

CHELSEA: I feel really good

about what we did
with the drink dish.

We took all of the flavors
from the drink

and really incorporated it
into the thing as a whole.

He was saying
it was very good.

Like he didn't have
anything negative

to say about that dish.

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

♪♪

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

We're gonna basically add
the cowboy quesadillas

on top of everything
else we did.

Today we're feeling positive.

I think we've got
a really good menu.

We refined down.

Alright, guys, big day today.

Yesterday was slow.

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

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

we're gonna be
in good shape.

-I like it.
-Get this thing started.

[ Cellphone rings ]

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

It's Tyler.
Hello?

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

Hey, Tyler,
how's it going?

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

Now, yesterday Mackenzie
and I, we came around

and we tried all of your
drink-inspired specials.

Now, there were two teams
that really delivered

a flavor punch
with their dishes.

-The suspense is killing me.
-I know.

Mobile Moo Shu.

Mobile Moo Shu.

-Okay.
-[ Laughs ]

At this point,
I think that we might

have a chance to win it.

And Chops' Shop.

From the bottom to the top.

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

Please be
Mobile Moo Shu.

FLORENCE: Now, there were two
teams that really delivered

a flavor punch
with their dishes.

Mobile Moo Shu.

-Mobile Moo Shu.
-Okay. [ Laughs ]

And Chops' Shop.

From the bottom to the top.

And the winner is...

Please be
Mobile Moo Shu.

...Chops' Shop.

[ All cheering ]

Amazing, $200 just
fell from the sky

and landed right in our till.

The tangy cherries
and the chicken

with that hint of fresh lime,
they were delicious.

BRYAN:
No longer in the bottom two.

We actually have
a winning chance.

We're back in this game.

Alright, teams,
there's one more day

to sell here in Phoenix.

So, guys, make the most of it.

I got a feeling this
is gonna be close.

Alright, thanks, Tyler.

MARLEY: Our reign
of challenge dominance

has come to an end.

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

It really was.
-It was a good dish.

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

and not winning number one
is embarrassing to her.

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

Yeah.

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

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

MARLEY: Today our strategy
needs to be

to get back to the
convention center.

We need to park at
the front entrance

because that's where people

are gonna be primarily
going in and out of.

So we felt really good about
our parking space yesterday,

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

STEVEN: Alright, guys,
so check it out.

Mobile Moo Shu posted the
location again for today.

So Moo Shu posts on
their social media.

I see where they're
going and I said,

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

Let's find a better
parking spot.

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

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

-Hit it.
-Let's go.

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

a location to park the truck.

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

WOMAN: Yeah.

I reach out to another
food-truck owner.

She has some good ideas,
so I'm confident

this might be
a good lead for me.

The street seems
very busy right now.

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

SONIA: Can I interest you
in anything, sir?

Our success yesterday in pairing
up with local businesses,

we figured we'd
do the same thing.

Street tacos, you
get three of 'em.

We're here in front
of a local business

called Aioli Gourmet Burgers.

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

of course, our Lone Star
nachos, blackened chicken.

We're gonna actually
do an addition today.

We're gonna have
blackened shrimp as well.

We're gonna do our
Texas street tacos

and then we also have
our cowboy quesadillas

we're gonna add on there.

A big burrito-sized
tortilla folded over

with your choice of meat,
and then for dessert,

we've got our spicy
and sweet sopapillas.

Alright.

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

people loving our food.

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

Holy cow,
that's crazy cool.

I think we might have
a chance to win this.

Chicken nachos coming up.

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

You want to do those
honey sriracha wings?

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

and garlic parm.
-Garlic parm.

So today we have a new strategy.

We are gonna make
four different sauces.

Our honey sriracha sauce,
garlic parm sauce,

buffalo sauce,
and pineapple barbecue.

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

Look who I see!

Moo Shu is down
the block from us.

Let's go say hi
to our friends.

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

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

Oh, boy, here we go.

MICHELLE: Yeah,
we're followin' you

'cause you're that
relevant in our lives.

Just Wing It is kind of like

becoming, like, our
annoying little brothers.

Listen, if your
customers get tired

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

...tell them to come down to us.

You guys must be bored
and not have any sales.

STEVEN: If you want
really good chicken wings,

come down to us.

We give incentives, too.

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

like showing up
in our area, so...

-Riding them coattails.
-Mm-hmm.

We felt really
good about day one,

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

On the menu today,
we have bulgogi fries,

panko-fried shrimp,
and a Moo Shu taco.

CHELSEA:
So we have bulgogi French fries.

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

We're gonna increase
the price of the shrimp

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

the French fries
from $10 to $12.

I think this location
is great. I am pumped.

We're surrounded by
office buildings.

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

They're gonna be coming
out for lunch soon.

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

The lobster fritters?

You got it, good choice.

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

We start getting
on a roll.

We have some delicious
lobster fritters.

We have New England
fish and chips

with a coconut and
lemon-lime tartar sauce

and ballpark sausage
and pepper sliders.

That's for you, sir.

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

It's the first time
we have momentum.

You are very welcome.

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

New England Grill
is gonna win this.

I came to cook,
I came to fill bellies,

I came to make mouths happy.

I feel really good
about my menu.

I am selling
my signature sliders

with my grandmother's pot roast.

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

And then what I am
finding to be the favorite

for most people is
the barbecued rib on the bun.

I still have some of my special,

which I want to push out because

that vinaigrette
is so flavorful.

So I have a fully
stocked kitchen,

and I'm ready to start selling.

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

Let's start selling
in five minutes.

So lunch rush is
about to kick off.

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

CHELSEA: Are we in trouble?

Honestly, we thought he was
there for our parking meter

or that he even
wanted to buy food.

What do you mean
we can't do this?

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

and that we have to
move immediately.

They're kicking us out.

Oh, we're getting
kicked out, okay.

This is the worst news
at the worst time.

FLORENCE:
It's day two in Phoenix.

And while most teams are
prepped and ready to sell,

Mobile Moo Shu has
found themselves

in trouble with the law.

Let's start selling
in five minutes.

So lunch rush is
about to kick off.

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

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

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

and that we have to
move immediately.

They're kicking us out.

Oh, we're getting
kicked out, okay.

This is the worst news
at the worst time.

Okay, do you have
any recommendations?

We have like a second
downtown up north.

Okay.

That's just about
maybe two miles.

So the cop recommends
that we head north.

We can't be at
that truck either?

There's another
truck down there.

When we were getting
kicked off the street

by the convention center,

we made sure
to let the police officer know

that Just Wing It was
just up the street.

Alright, we have to prep,

everybody's gonna
get moved right now.

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

and they're gonna keep
selling those gross wings.

Chicken wings,
delicious chicken wings!

So we're in downtown Phoenix,

and we're selling
our chicken wings.

We have a buffalo.

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

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

And then this is
the garlic parm.

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

It's still crispy, though,

underneath
all the sauce, though.

Told a couple co-workers
to come on down.

Yeah.

[ Siren chirps ]

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

Coming to get some chicken?

The popo pull up.

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

Food trucks have to be either
in a special event closure

or outside the
downtown district.

Good to go
anywhere up there.

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

So I guess we got to move.

♪♪

-Lobster fritter.
-Thank you, honey.

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

I'm cranking out fritters
and fish and chips.

EDDIE: Hopefully
you're here to eat.

CHRISTINE:
Like an interview daily.

So then I see
a police officer pull up

on his motorcycle right
in front of our truck.

Oh, we been havin'
such a good time!

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

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

Luckily we're able to
fly under the radar

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

BRYAN: These people had
already eaten lunch

and our foot traffic has
dropped off to nothing.

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

We learned that
sometimes when it's slow,

you got to pick up and
move because location

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

I am noticing sales
are a little bit slow.

You have friends?

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

I decide to walk
around my neighborhood

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

Did you eat yet?

We're selling some
sliders right over there.

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

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

I'm becoming skeptical and
a little bit concerned.

MICHELLE: So we pull up
to our new location

and we set up shop and
there is nobody around.

We are starting
to panic.

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

So I head to the
first local business,

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

and everybody's in pajamas

and I told them
what we were doing.

So I just talked to
a mortgage company,

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

Having a meeting,
she kind of interrupted,

it was actually a good
interruption, though.

So three shrimp,
one Moo Shu, two fries.

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

Stoked about that,
right, guys?

[ All cheering ]

Yeah!

MARLEY:
Their boss told them to come out

to our truck and buy
whatever they wanted.

It'll be $14.

MICHELLE: Got a half order
of the bulgogi fry.

Moo Shu taco.

Wow, tacos are amazing.

The pajama party saves the day.

ALL: Mobile Moo Shu!

[ Cheers and applause ]

SHARON: So we're looking
for another spot.

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

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

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

So we're in the middle
of Phoenix somewhere

and there is
absolutely nobody here.

Got crispy chicken wings,
crispy chicken wings!

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

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

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

He ain't turning around.

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

or we are gonna go home.

♪♪

BRYAN:
We arrive at the second area

in front of this
business complex.

Not as much business
as we expected.

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

just start hollerin'

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

BRYAN: We're here
at the location set up

by some good friends at
a local business here

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

This is our last hour, last push

for this city
before elimination.

Even though we won
the competition,

I'm still worried we
might be going home.

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

We only have
an hour to play,

so we have to find
something immediately.

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

We're gonna park
and start selling.

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

Now all we got to do
is find some people.

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

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

a couple apartment buildings
and some corporations,

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

We have some delicious
lobster fritters

with a chipotle
aioli sauce

that's, like,
a house specialty.

If we get a little
cluster of sales

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

Fish and chips.

CHRISTINE:
Enjoy the rest of your day,

enjoy that delicious food.

Rib slider, one rib?

Got you.

Even though our flow
is not like Vegas...

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

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

...there is still
sales happening

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

Okay, so here's a pork rib.

You want another pot roast?

Alright, so beef
and two chicken.

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

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

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

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

Let's see if they
will come support him.

So I just went to the Arizona
Association of Realtors

as a broker myself and
they're blasting out

to the whole office for
everyone to come down here.

Yay, saviors!

Our foot traffic
starting, 'cause, you know,

it just takes that one
order to break the curse.

Honey srirachis.

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

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

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

We're finding very
nice customers.

Oh, man.

Just not that many.

Three minutes.

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

So this is
the honey sriracha.

Chicken tacos for Kevin.

MARLEY: Thank you,
I appreciate the support.

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

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

We'll get out of here.

EDDIE: We got this.

KEVIN #1:
Here we go again.

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

Alright, time to move.

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

[ Screams ]

It has been a long
two days, yeah,

I am exhausted and
I'm ready to see

the results of this elimination.

♪♪

Well, teams, here we are
at the third elimination

of our Wild West
food truck adventure.

There are five of you now.

And like pioneers
lost loved ones

on the wagon train west,
we will be losing

one of our beloved food-truck
teams this evening.

Ladies, how was selling
on the mean streets

of Phoenix this week?

It was really tough, we
got kicked out of locations

and trying to relocate
was a little rough.

Losing the spot by
the convention center

definitely threw
a wrench in things for us.

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

And, Chop, congratulations
on your challenge win.

I got to tell you,
that cherry salsa

on top of the taco
was delicious.

BRYAN:
We did win the competition,

so we're thinking we might win.

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

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

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

what was it like being the first

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

-It was quiet.
-It was quiet.

[ Laughter ]

I was talking to myself a lot.

I got to tell ya,
you are my hero.

Aw, stop it.

Well, give him
a round of applause, man.

That's the kind
of spirit we like

on the race, and you
did an amazing job.

Now, I know you guys
are eager to learn

what everybody made, am I right?

-Yeah.
-Mm-hmm.

In this ledger
are your totals.

Who made the most,
who made the least,

and unfortunately, who will
be leaving us right now.

Good luck to everybody.

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

♪♪

...New England Grill.

No way.
No way!

KEVIN #1: After being
in the top three

for the first
few challenges,

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

FLORENCE: Now, you guys were
in first place,

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

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

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

...Mobile Moo Shu.

[ Cheers and applause ]

The difference between
first and second place

was only $15,
that could have been

made up for
in one shrimp dish.

Now, this is where this
gets really interesting

because the difference
between second

and third place is even closer.

Just $9 separates you two.

With $1,150...

Chops' Shop.

Way to go, guys.

Now, that leaves Just Wing It

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

SHARON:
I think our biggest issue is

we're always in third
or fourth place.

No matter how much effort
we put into things,

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

So I'm feeling a little nervous.

In fourth place with $1,117...

♪♪

...Just Wing It.

[ Applause ]

Now, Ian,
you gave it everything.

I like your cooking
a lot and I think

you have a huge future
in front of you.

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

Totally understand.

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

Being the one-man band
in this competition

definitely was a struggle,
but I take the knowledge,

the experience and I
leave here a winner today.

FLORENCE: Well, guys,
congratulations.

You are halfway through
the race right now.

We are down to our final
four and one step closer

to the grand prize of $50,000.

How's that sound?

[ Applause ]

I am so impressed
with all of you,

but you guys need to
be on top of your game

if you're gonna
survive in the west.

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

-Yes.
-Yeah.

You guys are headed 173 miles
south to the Mexican border

to the historic western
town of Yuma, Arizona.

[ Cheers and applause ]

Yuma-got
to be kidding me.

Are you guys ready to do this?

[ Cheers and applause ]

I am super excited.

We got four
very good food-truck teams,

and I'll see you guys in Yuma.

Let's get rolling!

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

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

[ Laughter ]

KEVIN #1:
Final four, baby.

We're getting
better and better

while people
are falling off.

CHELSEA: At this point,
everybody's competition.

There wasn't
any large numbers

differentiating
our teams.

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