All language subtitles for Food.Truck.Prize.Fight.2023.720p.WEBRip.x264.AAC-[YTS.MX]

You guys ready
for some good food?

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[Jet] The food truck
world is huge.

Last year alone they
raked in over four billion
dollars worldwide.

Official YIFY movies site:
YTS.MX

And added over 3000 trucks
in the U.S. alone.

Everyone wants to be
in the business but only
a few will make it big.

-[laughing]
-It was fantastic.

And these street food stars

are more competitive
than ever.

So, in this massive industry,
city by city

who are the best of the best?

Right now, we're
in Denver, Colorado.

Right now, we're
in Denver, Colorado.

Where we've picked three
of the city's best food trucks

to run our gauntlet
of challenges.

Go, go, go, go, go, go.

[woman] That's not good.

There's no need to
argue about it, okay.

We'll see who makes the best
food and earns the most money.

-Let's go! Let's eat.
-[crowd cheering]

[Jet] We'll taste their dishes
total their sales

and see who comes out on top
to win $10,000 cash

and a once in a lifetime
opportunity

to be the only food truck
operating

at the most-attended
concert venue in the world,
Red Rocks.

Yeah!

Yeah!

[Manuel] Pastor
sauce going in.

The sauce is really good.

They've got to
bring it for this battle

Whoo!

[woman] This looks amazing.

The Food Truck Prize Fight
starts now.

Welcome teams. You
are here because

you are three of the best
food trucks in Denver.

[whooping and cheering]

Right! That is right!

All day!

All day!

[Johnny] Larimer Square is
an iconic street in Denver

known for it's
historic buildings.

It's one of the oldest
streets in Denver

and the fact that we
get to there right now

with two of the best
food trucks is awesome.

-We've invited you here for an
all-day food truck throwdown.
-[whooping]

-You all ready?
-[whooping and cheering]

That's good because I'm gonna
give you three challenges

and they're not gonna be easy.

I wanna find out who can
make the most delicious food

-and outsell the competition.
-That's us.

[speaking indistinctly]

[speaking indistinctly]

We'll see.

-You want to know
what you're playing for?
-Let's hear it.

First, we have
a sweet cash prize

of $10,000.

[everyone whooping]

-Money baby. Money baby.
-Ten thousand.

And that's not all.

[Jet] We've also
arranged for today's winner

to be the first food truck
ever to sell their food

at Red Rocks Amphitheater

which packed in over
1.3 million people last year.

[everyone whooping]

[everyone whooping]

[James] To be the sole
food seller at an event
at Red Rocks

it's like, you know, $20,000
to $30,000 that's on the line

that we could go out and serve

-which is mind blowing.
-We're gonna be tired.

[Jet] I've got a fun
idea for round one.

Arguably Denver's
most famous dish is

the Denver omelette.

-[all] Of course.
-[Jet] Right.

Ham, onions, bell peppers,
and cheese.

I want you to take this
classic Denver omelette
ingredients

I want you to take this
classic Denver omelette
ingredients

and make something that
is not an omelette.

This is a taste challenge.

I'll be bringing in one of

Denver's finest
chefs to help me judge.

And the winner of this
challenge will get a huge

advantage in the next round.

Ooh, that advantage is ours.

All right teams, you
only have 30 minutes.

Time starts now.
Come get your ingredients

and let that
prize fight begin.

[all cheering]

Go, go, go. You got this.

We got to get started.
Let's go, go.

[together] We are Mukja.

[Julia] I'm Julia, I run
this food truck

with my son James
and my daughter Kayla.

We do Korean fusion.

We take traditional Korean
flavors and we fuse them

with other
cultures and dishes.

[James] I love that
we can take our family
and what we love

and fuse it in together
into what other people love.

It doesn't matter
what language you speak.

Good food is good food.

[Julia] I think what we should
do is we should play on

[Julia] I think what we should
do is we should play on

a Korean street toast.

This is a staple in Korea.

For this challenge,
we're gonna call our dish

the Not So
Korean Street Toast.

We're gonna cut up some bell
peppers, some Korean peppers

some onions, some ham

and cabbage and carrots
to keep it traditional.

And we're gonna
put it all together
in a Korean rolled egg.

My idea, what I was thinking
was, chilaquiles.

-You know what I mean.
-Chilaquiles verdes.

We can roast the bell peppers

and then blend it into
like a tomatillo sauce.

and then blend it into
like a tomatillo sauce.

We are Taco Bron!

Taco Bron is a family-owned
Mexican food truck

that's been going on
for about seven years.

You got me, my dad,
and my sister.

If you are a foodie in Denver,
you've definitely heard of us.

You know, we are well known.

We are the best
street taco truck

in the state of Colorado.

[Johnny] We are gonna make
chilaquiles verdes.

Chilaquiles is just a classic
Mexican breakfast.

You start off with tortilla
chips mixed with the tomatillo

egg, and we top it off
with our cotija cheese.

Even when we're not
on the truck

Even when we're not
on the truck

my dad's cooking it up
for all of us at home

and we love it.

Let's get some ideas.

Let's find a way to
incorporate all
those ingredients.

Everybody loves
our fried rice.

-I'm Dorian.
-I'm Jennie.

I'm Cody.

We are, Kavi's!

[Dorian] Kavi's
food truck is the best

Japanese hibachi cuisine
that you can get in Denver.

[Dorian] I've been
a chef professionally
for about 10 years.

Fell in love with the
Teppanyaki

art style of cooking.

Cody, start the rice.

[Dorian] So, I'm making
Cheesy Volcano Fried Rice.

[Dorian] So, I'm making
Cheesy Volcano Fried Rice.

This is a 30-minute challenge.
Rice is a big risk.

But I'm confident I'm
gonna get it done in time.

The ingredients that we know
we have to use is obviously

onions, peppers,
ham, and eggs.

Fried rice is great because
it does have those items

but also the cheese.
That's the game changer.

The name of my truck "Kavi's"
is my stepfather's nickname.

I named the food truck after
him after he passed away.

He did a lot for me and I just
wanted to show the world

that Kavi's means something.

What's up family,
Anneyonghaseyo.

[all] Anneyonghaseyo.

-Man, that's so cultural.
I like that.
-[all laughing]

What are you making?

We're making a
Korean street toast.

You find it on the streets.

You know, they top it with the
ketchup, the honey mustard,
the sugar.

Honey mustard, ketchup,
peppers, cheese.

-It's a lot of flavors.
-Yeah.

-[Jet] I'm excited.
-Yeah.

-I'm nervous.
-[all laughing]

Good luck,
see you in a little bit.

I love me some
Korean street toast.

I think it's the perfect
kind of vessel

I think it's the perfect
kind of vessel

for Denver omelette flavors.

But I don't know how
honey mustard and ketchup
plays here.

I'm worried about
flavor combinations.

Aah! I can't think.

[Johnny] We're trying
to make these tortillas

into a tortilla chip.

Making your own tortilla chips

from tortillas without a fryer

way harder than it sounds.

After we do it on there we
gotta throw some oil on them

and put them on the griddle.

Taco Bron!

Yeah, what's going on.

Give me the update please,
what's happening.

The first thing that came to
mind was like, chilaquiles.

The first thing that came to
mind was like, chilaquiles.

Chilaquiles, okay.

Yeah so, the hardest part
was we didn't have
our own tortilla chips.

So, we took
some corn tortillas

and we're chopping 'em up
into chips and just trying
to figure out

how we can make
'em extra crispy.

You're promising chilaquiles.
Those chips got to be crispy.

We won't disappoint you, Jet.

All right, guys, Good luck.

-Okay so, do we need to
start cutting these or what?
-Yeah, yeah.

You know, Taco Bron.
I really like the dish

but I'm worried
about the approach.

Chilaquiles is all about
crispy tortilla chips

and you can't take soft
tortillas and try to

put 'em on a griddle
and mimic that.

put 'em on a griddle
and mimic that.

It's a very
specific expectation.

-Do you want more oil?
-No, no. It's fine.
It'll cook, like slowly.

[Jennie] Dorian, check this
rice real quick for me.

-[Dorian] No.
-[Cody] What?

I turned around.
I checked the rice

and my heart drops
to my stomach.

This is too much water,
too much heat.

Because, I see the consistency
is not where it needs to be.

[Dorian] I can't use this.

This is, it's like
mashed potatoes.

I don't know how
I'm gonna fix this.

[bleep]

[Dorian] I can't
use this guys.

We're taking a big risk
making the rice here.

Either I serve this mushy rice

or I start a new batch and
hope that it finishes in time.

[Dorian] You need to
throw it away, start it over.

Kavi's Hibachi!

-Hey!
-What up.

Chef Dorian,
give me the down-low.

[Dorian] We're gonna do
a cheesy volcano fried rice.

All right, so cheese lava.

Cheese lava.

So, fundamentals is rice.
How is your rice?

-Uh...
-Dorian we need to
get it on the grill.

[Jennie] We
need to get on here.

[Jennie] We
need to get on here.

-[Dorian] Uh...
-Hmm.

-[Dorian] We had a hiccup
with the first batch.
-Uh-huh.

-I got to ask man, I mean...
-Yes.

Is it a little late to start
rice. Do you have enough
time to get it right?

The good thing about
fried rice is it doesn't

take too long to
cook on a hot grill.

[Jet] It sounds like you
know what you're doing.

-All right, guys. Good luck.
-[all] Thank you.

Soy sauce we need,
garlic powder.

I'm nervous for Kavi's.

Now, cooking rice
in the best environment

uh, is even difficult.

I've made it in studio and
there are still issues.

They're trying to
do it on a food truck on
the street at 30 degrees.

They're trying to
do it on a food truck on
the street at 30 degrees.

It's gonna be a tough one.

Truckers, you only
have 10 minutes left.

[Julia] This is the
batter that we created

for our Korean
street cheese dog.

We make ours with
just regular flour

to make it like a funnel cake.

We put a little
bit of sugar in there.

We're well-known for
our Korean street cheese dogs.

-So, we're gonna put our
cheese patty in the middle.
-[James] Yeah.

[Julia] And have that, you
know, ooey-gooey cheese

[Julia] And have that, you
know, ooey-gooey cheese

[James] We're gonna top that
with some spicy ketchup

some honey mustard and then
we're gonna put the top piece
of bread on.

[Johnny] You
heard what Jet said.

He said that the
chilaquiles has to be

crispy, like they're
chips, you know.

They tastes burnt though.

That's not good.

There's no need
to argue about it okay.

You got to make sure that
the chilaquiles are crispy.

[Alex] We get the saucepan

fill it up half-way with oil
and just fry it.

We're still working
on our salsa.

[Johnny] No, you're
doing it too soon.

You don't even have
the sauce ready.

-You're nearly burning it--
-I'm not. I'm not.

-You're nearly burning it--
-I'm not. I'm not.

Because I'll...
I'll do it here.

Please, trust me.

[Johnny] All right,
I trust you.

[Johnny] That's what
we want from the bell peppers

that smoky flavor.

One more try. Let's see.

-Ooh, that's good.
-Oh, my God.

Yeah, that's really good.

-[Alex] That's insane.
-[Johnny] Oh, let's go!

Three tablespoons
of garlic butter please.

-In that bowl, right?
-Yes.

[Jennie] Gotcha.

I'm using mozzarella
melted cheese

and I threw a little bit of
garlic butter in there.

I'm trying to get a queso
consistency by melting
it slowly on the grill.

Cheese and butter
is melting. I think we're
gonna cut it close

-but I think we might make it.
-[Jennie] All right.

-but I think we might make it.
-[Jennie] All right.

[Dorian] The rice is done.

Everything else is ready.

I'm ready to get
this rice on the grill and
pull this dish together.

You gotta move.

All right, teams.
Three minutes.

You have to start plating.

[Manuel] Pass me
the blender please.

-Yep, I got it right here.
You want me to pour it in?
-[Manuel] Yeah.

[Johnny] Tell me when to stop.

[Manuel] Just keep
goin'. Keep goin'.

[Dorian] The cheese
is sticking together.

I would love to scrap
the cheese at this point,
but that's not an option.

-I'm just gonna get
rid of this goop.
-Yeah.

-It's just got to go.
It don't matter.
-[Jennie] Yup.

It does matter.

[Jennie and Cody]
We don't have time!

[Kayla] You want me to go
twice with ketchup, then?

[Kayla] You want me to go
twice with ketchup, then?

[James and Julia] Yes.

[Alex] Yes.

[all exclaiming]

Five.

Four.

Three.

-Two.
-[Julia] Cut it.

[Jet] One. Time's up. Stop.

[Dorian] Okay,
okay, okay, okay.

Oh, thank goodness [chuckles].

That was super intense.
That was crazy.

[Whooping]

[Jet] All right, teams.

Standing next to me
is one of the most

esteemed chefs in Denver.

Has partnerships in
almost a dozen restaurants.

Has partnerships in
almost a dozen restaurants.

This is Chef Carrie Baird.

-[applause and cheers]
-[Carrie] Thank you, chef.
Thank you for having me.

I'm so excited.

[Jet] All right, teams.
So your challenge here

was to take the classic
Denver omelette ingredients

ham, onions, bell peppers
and cheese

and transform them
into something elevated
and innovative.

Chef Carrie and I
will be tasting each one

and pick our favorite.

And the winner gets a massive
advantage in the next round.

Taco Bron, tell us
what you made.

We went with chilaquiles

which is an authentic
Mexican breakfast.

which is an authentic
Mexican breakfast.

Highlight for it is the
roasted bell pepper

that we added to
the tomatillo sauce.

All right, chef. Shall
we try the chilaquiles?

[Carrie] Let's do it.

[Jet] Ooh, it's crispy.
That's a good sign.

Yum.

One of my favorite things
is this green sauce.

-The deep kinda garlic
chile flavor
-[Jennie] Yup.

...is really coming through
and that's the star
of this dish for me.

Very Colorado, chilaquiles.

And it's a really
hard dish to pull off.

However, the chip
I just tasted

it's pretty overcooked.

[Manuel] They say that
the tortilla chips were

[Manuel] They say that
the tortilla chips were

maybe a little bit too burned.

I agree to disagree.

Team Mukja. Please
tell us what you made.

We made Not So
Korean Street Toast.

So, we took
a Korean milk bread

made it like a
Korean street egg toast.

We took a patty of mozzarella
cheese, deep fried it

put our spicy ketchup,
our honey mustard
and sugar on it.

[Jet] Hmm.

Part of the experience
is eating with your eyes

and I think you
nailed that part.

All your lines,
all your ingredients

are layered in beautifully.

I think overall
this is really good.

I think overall
this is really good.

This is an awesome
breakfast sandwich.

Yeah, I'm struggling with
just the big pops of sugar

in the ketchup and the
honey mustard.

I'm getting taken
out of the experience

by these condiments.

-You might have overdone it.
-Okay. Thank you.

All right. Kavi's.

What did you make for us?

We have our
Cheesy Volcano Fried Rice.

We highlighted it with
our yum yum sauce

some green onions and
a little bit of ham on top.

some green onions and
a little bit of ham on top.

Cheesy volcano fried rice.
It's a big promise.

That's pretty
delicious fried rice.

Thank you, chef.

I was really worried for you.

-[all laughing]
-[Jet] Making rice on a truck.

Very bold. Making a fried rice
with a cheese sauce.

It's like, I am...
Whoo! Good one.

But I'm really lost
on the egg. I can't find it.

-I wouldn't know it was there
unless you mentioned it.
-Yeah.

-Thank you.
-Thank you for your feedback.

All right, teams. We have
a tough decision to make.

You've definitely
brought your A game.

You've definitely
brought your A game.

Give us a second.

All right, truckers.
Really great job.

You guys all definitely
flipped the script

on the Denver omelette.

But one of you really
brought your A game.

And that team is...

[Jet] You're playing
for a huge advantage.

One of you really
brought your A game.

And that team is...

-Team Mukja.
-[cheers and applause]

Really great work.

[Dorian] Losing
doesn't feel good

because obviously we
want to win this competition.

because obviously we
want to win this competition.

[Cody] You win something,
you lose something, but

it's about how
you bounce back.

All right, guys. It's
all on the line now.

Do you want to know
what your next challenge is?

-Yeah.
-I'm dying.

-[all laughing]
-[Jet] Truckers, things are
about to get spicy.

You're gonna craft
a signature dish

-That has to incorporate these
two iconic Denver ingredients.
-Yeah.

Colorado lamb and
Pueblo green chillies.

[all exclaiming]

Let's go.

The next round
is a sales challenge.

The next round
is a sales challenge.

You're gonna craft
a unique culinary dish

and sell it to the
public for one hour.

Whoever loses in the next
round gets eliminated.

And Mukja, because
you won this round

we're gonna give you an
additional 15 minutes

of selling time after the
other two trucks close.

I've got you guys set up to
sell at the heart of downtown

at Union Station.

All right, guys. Let the next
round of Prize Fight begin.

[whooping]

Come on. Come on.

Come on. Come on.

Come on, Dorian.

Grab it, grab it, grab it.

Let's go, let's go.

[Jet] The teams will have
about a 10-minute drive

from Larimer Square to Union
Station where they will have

one hour to prepare their lamb
and Pueblo chilli dishes.

Then sell them to the
hungry lunch-time crowd

at one of Denver's
busiest spots.

[Johnny] If we get our
prep done fast

we can sell just
as much as any other
food truck, if no more.

[Jet] Pricing will
be important here.

If they price their dishes
too high, they could turn
customers away.

If they price their dishes
too high, they could turn
customers away.

But if they price
their dishes too low

they're gonna have to sell way
more than their competition.

Look at all these
people out here already.

[Jennie] Whoo-hoo! Let's go.

[Dorian] The last time I made
this I was in culinary school.

I got an A on that final. I'm
gonna get an A on this today.

The dish that I'm making
is a lamb chop

on a bed of cabbage
and peppers.

Drizzle in our signature
spicy Teriyaki sauce

with some pineapple and
sweet soy glaze in the corner.

You got a bucket
of cabbage ready?

You got a bucket
of cabbage ready?

The cook time for the lamb
and the cabbage is going to be

in accordance
with one another.

I'm using just salt and
pepper on the cabbage

and I also want
the Pueblo green chillies to
speak for themselves.

[Johnny] See what we got here.

Here are there green chillies.

-[Alex] How many jalapenos?
-[Johnny] Start with six.

So, we're gonna be
doing al pastor.

And al pastor is
basically like a fresh

citrusy, fruity marinade

that goes on a lot
of good red meat.

Okay, so the first thing we're
doing is getting the meat cut

Okay, so the first thing we're
doing is getting the meat cut

and seasoned
as soon as possible.

'Cause that's what's
going to take the longest

it's cooking all that.

We are basically
doing an homage

to the origin of al pastor.

The al pastor came from
the Lebanese

who migrated to Mexico.

We wanted to with a sort of
like Middle Eastern

sort of flavor profile,
because of the lamb.

[Johnny] We need to focus on
cooking as soon as possible.

We're gonna make
a Pico de Gallo

that's gonna have the toasted
green chillies in it, cucumber

and then we're gonna top
that off with a cilantro ranch

which is gonna bring
a creaminess to it.

which is gonna bring
a creaminess to it.

[Manuel] Here we go here.

Yeah, baby.

Pastor sauce goin' in baby.

Taco Bron no mess around.

[James] All right, guys.

So, let's get all
our ingredients out.

So I have all
the water chestnuts.

[Kayla] Water chestnuts.

[James] Lettuce.

[Julia] Lamb isn't
really a Korean dish.

We're so uncomfortable
with this protein option.

We don't really know
what we're doing guys.

-[Kayla] Yeah.
-We're just hoping
for the best.

[James] We are making
a Korean Ssam Wrap.

[Julia] Generally in a Ssam,
you have lettuce

[Julia] Generally in a Ssam,
you have lettuce

some kind of protein

and some vegetables

and a sauce
that you put on it.

I think maybe we should
cook the veggies first.

-We can mix all the
veggies in a bowl.
-[Kayla] Yeah.

[Julia] Chestnut,
carrots, onion.

-Pueblo chillies, bean sprout.
-[Kayla] Oh, bean sprout.

I'm just gonna cut this up

and then I'm gonna
blend it in the blender.

We're gonna take that ground
lamb, put some veggies in it.

We're gonna put that
spicy marinade on it

and we're gonna get a good
base for our Ssam wraps.

[Kayla] What is going
to go in the sauce?

[Kayla] What is going
to go in the sauce?

-I think we do a little
bit of Gochujang.
-[Kayla] A little bit.

For the sauce, we
go with Doenjang which
is a soy bean paste

the Gochujang, a little bit
of garlic, some green onions

and mix it until
it's really thin.

-What do you think?
-Mmm-hmm.

-[James] That's good?
-Mmm-hmm.

[Julia] Good job Kayla.
Good job.

Okay. Are you ready
to take orders?

-I'm ready.
-[Jennie] I'm ready.

I'm anxious to get that
window open.

I want us to open up before
our competition opens up.

I want us to open up before
our competition opens up.

So that people
are looking at us and that
we're the truck to go to.

$22, that sounds like
a good price point.

The bigger the risk,
the bigger reward.

You don't want to undercharge.
$22 is a good price.

[Dorian] We got this.
Let's go.

On the menu, we're calling it
the Colorado Pastor Flap.

Here's the thing. We sell our
tacos cheap because we want

everyone to be able
to try our tacos.

So, we're gonna go
with a flat $15.

This thing's huge.

I think people are gonna
be happy to pay that price.

That looks good.

That looks good.

Board is looking good, sis.

[Jennie] All right. Whoo!

Kavi's is all open!

Kavi's is opening
with 45 minutes left.

[Carrie] Everybody
better get opened.

Remember, Mukja's got
an extra 15 minutes.

[Carrie] Fifteen minutes
can be a lot right now.

Oh, no.

-They're opening.
-Oh, no.

[James] We have 10 minutes
left in the cooking process

and we hear cheering.

And I look outside, Kavi's
is opening their window.

What?

[Julia] We gotta go.
We gotta go, guys.

[James] We need to open.

What?

[woman 1] All right. Take that
to the window.

Kavi's is opening with
45 minutes left.

-[Julia] We'll have
to get it faster.
-[both] Yep.

I look out the window and
I can see a huge line.
Massive.

[man 1] Really good.

[man 2] Very good.

So does Kavi have
a little lamb?

Kavi has a little lamb and
the best lamb. How you guys
doing?

-Good. Good, chef. Tell us
what's going on here, man.
-Hi.

We have a beautiful Japanese
style bed of cabbage

mixed with peppers. We have
our lamb chops

mixed with peppers. We have
our lamb chops

glazed with a spicy teriyaki.

-How much is it?
-$22 and worth every bite.

-[Jet exclaims]
-[laughs]

-Good luck, guys.
-Thank you.

[Jennie] Thank you!

[Carrie] Let's see how
they did.

Mmm-hmm.

It melts in my mouth.

I mean, I am in love
with this lamb completely.

-I think it's cooked right.
I wanna eat it all.
-Yeah.

22 bucks!

-I'm struggling a little bit.
-Right?

[Jet] I'm really hoping that
people understand that are you
getting enough value for 22?

[Carrie] 22 is a pretty
steep price point.

[Carrie] 22 is a pretty
steep price point.

-But we're not the customer.
-Yeah.

We're just here to, you know,
give our two cents.

-We're just two old chefs.
It's really up to the people.
-[Carrie laughs]

-All right. Imma eat the rest
of this.
-Good.

-I'll be over here.
-[Carrie laughs]

[Jet] Taco Bron is about
to open up too.

[Julia] Okay, come on, guys.
come on.

[crowd cheering]

-[Jet] You guys ready for some
good food?
-[crowd cheering] Yeah!

I don't like that Kavi's
is open before us.

Every minute counts for
the selling.

I think you need to do
the Luchador mask, man.

Go do the Lucha.

The secret weapon that we have
is the Taco Bron Luchador.

The secret weapon that we have
is the Taco Bron Luchador.

When I put on the mask,
I become a different person.

I become Taco Bron.

And I go out there and
entertain the crowds.

[all cheering] Taco Bron! Taco
Bron!

[Manny cheering] Taco Bron!

What's going on, Manny?

Whoa!

Manny, what did you guys make?

We made a Colorado...

-[Jet] Yeah?
-[Manny] Pastor.

All right. We're gonna eat it
and talk about you so
you can't be here.

All right. We're gonna eat it
and talk about you so
you can't be here.

-Let's go, chef.
-All right, that's fine.
Thanks a lot. All right.

-This looks amazing.
-I think there's value here.

Like, a good amount of lamb,

good amount of greens.

I think their lamb might be
a little tough

-because it was cooked high
heat on a flat-top taco style.
-Right.

However, the flavor's
excellent for Al Pastor.

-They put that in the title.
-[Jet] Yeah.

[Carrie] That's what's
to be expected.

-But this is an amazing
deal.
-Yeah.

This is food trucking
right here.

-[Jet] Yeah, it's a really
good value.
-It is.

I look at Kavi's. They're
selling it at $22.

And then Taco Bron, they have
a $15 price point.

So I think we charge 16
for it?

We're gonna do two
lettuce wraps.

So Kavi's has such a high
price point, and Taco Bron has
such a low price point.

Let's just go a dollar above
Taco Bron.

So, worst case scenario, if we
sell the same amount
of plates,

we have that dollar advantage.

-Let's go! Let's eat!
-[crowd cheering]

Hi, I can take your order.
How many? Two?

We're selling, and we're
selling fast.

We're selling, and we're
selling fast.

The sauce is really good.

-[Jet] Mukja!
-Hi!

What did you make in
this round?

We made lamb with some
pueblo chilies.

Awesome.

-[Carrie] How much?
-$16.

-[Jet] 16.
-Cool.

-Okay, thank you.
-[Carrie] Thank you.

I mean, I don't wanna be
a negative Nancy, but $16 for
these little cups?

-We need to dig in.
-All right.

It's spicy. They did a good
job of making it taste
like lamb.

It's spicy. They did a good
job of making it taste
like lamb.

-I don't think there's a lot
of value here.
-Mm-mm.

[Jet] I'm frankly worried
about $16 for two micro
lettuce cups.

[Carrie] Because if we were
hungry and we wanted to,

-I mean, I could smash that
whole plate in three bites.
-Dude.

-That's a three-bite
lettuce cup.
-[Jet] Yeah.

It's gonna be interesting
to see how the public receives
this dish.

And they have 15 more minutes
than everyone else.

-And I think they might need
it. It's gonna be interesting.
-Yeah.

Come on, let's go!

Come over here to Kavi's!
We got some lamb chops.

All right, you wanna do one?

I think the $22 didn't deter
me at all.

I think the $22 didn't deter
me at all.

You know, this is my
second bowl.

[Manny] Who wants Taco Bron?

Help me check this!

Come on, guys. Help us
out!

This is the first time I eat
something like this.

It's really good.

-[Jet] Kavi and Taco Bron huge
crowds.
-Huge crowds.

But, you know, Mukja who were
frontrunners coming in,
I don't see a crowd there.

Thank you.

Definitely very savory and
I love the meat for sure.

Yeah, there's a lot of good
spices in it.

That's delicious.

Tender lamb.

Truckers, ten minutes!

Except you, Mukja. You've
got 25.

If you're hungry, we can have
your food ready right now.

Don't miss out! Don't
miss out!

Truckers, five minutes left!

Who's the lucky last one?

We need one more!

Come on, guys. Let's go!
Get some lamb chops!

-Everyone's gonna close.
-Uh-huh.

Hopefully people will walk up.
We'll be the only ones open.

Kavi, Taco Bron, it's time
to close your doors.

Kavi, Taco Bron, it's time
to close your doors.

You're done selling right now.

Time's up! You rocked it!

[all cheering]

I think we did good, you know?

[Manny] Beautiful. You guys
did excellent, man.

I think we do a flash sale. We
lower to $12 and just try and
get these last few sales out.

If you're still hungry, we got
$12 lettuce wraps.

Thank you!

I have this one left.

We got a last call on lettuce
wraps if y'all are hungry.
Last call on lettuce wraps!

That 15 minutes of selling,
hopefully it was enough.

Thank you.

Thank you.

Thank you.

I don't wanna disappoint
my kids.

I don't wanna go home.

Mukja, your time is up.

I mean, we opened late.
We kinda got the last bit
of the rush.

[Jet] Teams.

For round two, the challenge
was to take two iconic
local ingredients,

Colorado lamb and
Pueblo green chilies,

and transform them into
an innovative dish

and transform them into
an innovative dish

and sell it here in Downtown
Denver.

[Jet] All right, Mukja.

I had a little issue
with portions.

For $16, it was two little
lettuce cups.

I'm with chef. A little small
for $16.

We easily could've eaten the
whole thing and then could've
wanted more.

Taco Bron, massive value.

I was super happy to get
that much food for that money.

That taco knocked
my socks off. Loved it.

Kavi's Hibachi.

Chefs, your lamb execution was
top notch.

But your price point was
pretty high.

$22. But the decision
isn't ours this time.

This is an elimination round.

So whoever made the least
amount of money is going
home.

The team that earned the most
money, here at Union Station,

with their lamb and green
chili dish is,

with their lamb and green
chili dish is,

Kavi's.

[cheers erupt]

[Jet] That means you are safe
and moving on to the final
round, family.

What you feeling, man?

I'm proud of my team
and myself.

And we killed it. Thank you.

Congratulations, Kavi's. That
means we're left with Mukja
and Taco Bron.

The difference between both
your sales was only $38.

The difference between both
your sales was only $38.

It was very close.

The team with the lowest
sales,

and leaving the competition
immediately is...

[Jet] We're left with Mukja
and Taco Bron.

The team with the lowest sales
and leaving the competition
immediately is,

Taco Bron.

-So sorry, guys.
-Thank you.

Taco Bron, it's been an
absolute pleasure watching
you cook.

I hope you leave with
your heads held high.

-[Carrie] Well done.
-It's been an unbelievable
experience for us.

-[Carrie] Well done.
-It's been an unbelievable
experience for us.

Let's give these guys a
massive hand.

It's not the best feeling in
the world.

But we're gonna bring
everything we've learnt
from this experience

and we're gonna make
our food better.

We are still one of the best
food trucks in Denver.

We're safe, I'm relieved.

-Thank God for that
15 minutes.
-Yeah.

-All right, teams. Are you
breathing a little easier?
-[all] Yes.

[Jet] But not all the way.

'Cause your biggest challenge
starts now.

For round three, you'll be
selling at a local brewpub,

-Raices brewery.
-Wow.

-Okay, okay.
-Nice, let's go.

Raices is Spanish for "roots"
or "origin."

And that's fitting. Because
you're each gonna make a dish,
that shows your culinary roots

and defines you as
a food truck.

You'll have 90 minutes to cook
and sell your dish.

Okay.

But there's a little twist.

Your dish has to incorporate
one of these ingredients.

[all exclaiming]

[Jet] You're looking at three
of Raices' unique brews.

[Jet] You're looking at three
of Raices' unique brews.

This is a Manguito, which is
a mango-infused beer.

You got the Morena which is
an American porter.

And the Furia, which is
an imperial red ale.

Choose your brews wisely.
And one more thing,

this is both a sales and
a taste challenge.

We're going to be visiting
to taste each of your dishes.

And the dish that we think
is best,

is gonna get an additional
$50 in your cash box.

When it's all said and done,
the team with the most money
in their cash box

is going home with $10,000,

is going home with $10,000,

and an amazing selling
opportunity at Red Rocks.

Y'all ready?

Round three of the Prize Fight
begins now.

-[Jet] Go get 'em, guys!
-[Carrie] Go, guys!

Come on, team!

I still can't breathe.

I can't stop smiling.

[all laughing]

[Jet] The teams will have
a 15-minute drive from
Union Station

to Raices Brewery.

But then they will have 90
minutes to cook with their
beer of choice,

But then they will have 90
minutes to cook with their
beer of choice,

and serve their dish to the
hungry dinner crowd

in one of Denver's best
breweries.

I think we do a bigger portion
so we can charge more.

Which beer do you think
you wanna get?

I feel like the mango would be
cool.

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

The dish we're making is gonna
be Bibimbap for your Seoul.

Hey, I'm gonna go ahead
and start making
the beef Bulgogi.

-Okay.
-We're gonna take thinly
sliced ribeye.

Traditional Bibimbap
is with rice.

Traditional Bibimbap
is with rice.

And tonight, we're gonna be
making it with Japchae noodles
which is a potato noodle.

We're gonna serve it with our
own handmade kimchi slaw.

We're doing spicy eggplant,
our own fast-pickled cucumber,
carrots.

Our beef bulgogi, we're gonna
throw in a fried egg and serve
it with spicy sauce.

What I'm gonna do is I'm gonna
go ahead and use the beer
in this marinade.

I'm gonna go ahead and
marinate the meat
on the grill.

And we'll go ahead and put
the mango beer, since
it is fruity.

I'm starting the kimchi slaw.

I'll try and have that and
the eggplant ready for you.

I'll try and have that and
the eggplant ready for you.

I added salt and sugar
to kind of

break down the cucumbers.

So they could be more of
a pickled cucumber.

We really need to change
our strategy.

We're gonna try and open up
the window before
the food's ready.

We're gonna let mom finish up
all the small details,

while I start taking orders
and Kayla starts doing as much
as she can to build the dish.

-Time crunch is crazy.
-Yeah.

We felt it last challenge.
We really need to push it
this challenge.

Got a lotta keys.

I'm gonna need to make sure
that we have enough udon
noodles made before we open.

For this third challenge,
our plan is to go with steak,
chicken, shrimp,

on a bed of udon noodles.

Marinating the steaks in
the beer.

What are you guys thinking
for price? I'm about to put it
on the board.

-You're getting three meats,
so $25?
-Yeah, 25.

We just took a big risk in
the second challenge with the
high price point.

But it paid off for us.

I've got all my stuff
marinating,

udon noodles are getting
there.

I'm a little scared

I'm a little scared

of the quantity I'm going
to be able to make

but I think we'll be fine.

It is a big risk. Three
proteins.

However, we're looking for
a high price point,

so we wanna give the people
their money's worth.

We're getting close.

-[James] All right so what are
we pricing it at?
-We're gonna go ahead do $18.

So we went with the price
point of $18.

Slightly above what we were
charging in the last round.

We're putting a lot
of food out.

[James] Are we ready to open?

[Julia] We need to beat Kavi's

[Julia] We need to beat Kavi's

and get our window open.

All right, everyone.
Let's eat.

[cheering]

[Julia] Just one?

-Just one.
-Okay.

We're putting up all these
orders that are coming in.

Two orders, three orders,

-four orders.
-[James] They're kinda
piling up.

We're gonna need help
assembling all these bibimbap,
James.

[Julia gasps] It's hot.

[groans]

[James] We'd start making
the fried egg for the top of
the bibimbap.

The grill is too hot.

And so, all the yolks keep
popping.

And so, all the yolks keep
popping.

And we need on a bibimbap

that beautiful fried egg.

We need 11 bibimbaps and
we have no eggs.

Oh, my God. No.

[gasps] It's hot.

[groans]

Oh, my God. No.

Teams, 30 minutes.

Oh, my God.

I really don't know what
to do.

I just keep pouring oil.

So I think we're okay now.

This is done.

-Yes?
-No.

[Cody] We gotta get going.

[Dorian] I'm cooking as fast
as I can with the grill.

I'm feeling upset that we
haven't opened our window
first.

Ah, God.

The noodles are messed up
in my opinion.

The noodles are messed up
in my opinion.

[Jennie] Well you gotta go
with it.

I'm cooking the noodles and I
notice that the consistency is
not where it needs to be.

It looks a little slimy.

I tried to rinse the starch
off with water, and I see that
it's not working.

I'm not feeling too good about
this.

And it's so frustrating, it's
adding to the pressure, it's
adding to the environment.

And it's bringing up a little
bit of hostility between us.

I can't open the front.

-[Dorian] Why can't you
open it?
-Why are you yelling?

[Jennie] What do we think,
guys?

I don't know what you
just said.

I was like, when you get that
cooked enough, we can start
taking orders.

I was like, when you get that
cooked enough, we can start
taking orders.

Okay, yeah, that's fine.

-Just tell me when.
-Now, open it.

-Open? Start taking orders?
-Oh, my God.

We have to open
or we're gonna lose.

All right, guys! It's that
time! We're about to open up!

[all cheering]

All right, let's get rolling.

Thank you, have a great rest
of your night.

We're selling our dish at $18
and it's flying.

They did an amazing job.

[James] We're doing great.

-You think we're doing good?
-We're killing it, we're
catching up on tickets.

-You think we're doing good?
-We're killing it, we're
catching up on tickets.

-Hey, chef James, what are you
making?
-Hello, how are you doing?

So, tonight we're making
Bibimbap for your Seoul.

How did you play the beer
for my soul?

-We used the mango-infused
beer.
-Uh-uh.

And we did a beef bulgogi
with it.

-And it came out incredible.
-Yeah.

[Jet] This means put it
in my hand.

-This means hungry.
-Please! [laughs]

[laughing]

I am loving this dish.

The noodles are soft
but bouncy,

they're fully seasoned all
the way through.

they're fully seasoned all
the way through.

The bulgogi, it's sweet,
it's savory, it's sesame-y.

They said the beer was in it.
Had they not ever said that,
I wouldn't know that.

-Yeah.
-However,

it's a beautiful dish. The egg
gives it such a wonderful
sauce.

[Jet] I think it's a lot
of value for $18.

I wish I tasted the beer
in here though.

-And Cody over there will cash
you out, okay?
-Thank you.

Here you go, enjoy.
Thank you.

[Dorian] I feel like we're
building a momentum now that
we have the window open.

and orders flowing.

-Okay, let's start getting
these out, guys.
-Yup.

-Okay, let's start getting
these out, guys.
-Yup.

Here's one.

[Jennie] Good job, guys.
Keep it up.

This is making us feel a lot
better about ourselves,

and the opportunity
to catch up.

[Jennie] Number four's up!

I really like it a lot.

Hey, Kavi chefs. How we doing?

Hi, chefs. We doing all right.

-What do you got?
-I have a triple combo plate
for you at $25.

-Ooh.
-With udon noodles.

Triple combo is shrimp,
chicken, beef.

Wait, and the beer? How'd
the beer work out?

We went ahead and marinated
our proteins with that.

-[Jet] We're gonna go check
this out.
-Sounds good, take care.

-[Jet] We're gonna go check
this out.
-Sounds good, take care.

-Thank you!
-Thanks, chef.

I just had a shrimp.

-It was delicious.
-Mm. good.

All right I'm getting a lot of
that pleasant teppanyaki

smokiness from the flattop.

I like that there's a trio
of proteins, which helps me
think about value.

How are the noodles for you?

My noodles are pretty
overcooked.

They're cracking, they're not
holding together,

-they don't have that al dente
bounciness to them.
-Yeah, none of that.

All right. I think we've gotta
make a decision on who gets

All right. I think we've gotta
make a decision on who gets

the extra dollars in their
cashbox.

Yep. let's do it.

It has so much great flavor.

I do like the cabbage a lot.

I do like the cabbage, yeah.

I have four bibimbaps left,
if anyone wants one?

Teams, 15 minutes!

-Just one? All right.
-Yeah.

[James] It's getting down
to the end of the challenge,
and

we only have a few
orders left.

-Yeah, let's do it. Come on.
-Three bibimbap left, if
anyone wants it.

-Yeah, let's do it. Come on.
-Three bibimbap left, if
anyone wants it.

Five minutes left.

Enjoy, thank you.

Thank you.

We're down to the wire.
The clock is ticking.

You don't get some hibachi,
you're gonna have
some regrets.

Time is winding down,

and I am literally doing
everything that I can to get

those last customers in
the window.

[James] All right, I got one
last bibimbap.

I got you right here in the
window.

There's still minutes left
on the clock and we're
sold out.

[Julia cheering]

-Did we sell 'em all?
-Yeah, we sold it all.

[all cheering]

[all cheering]

Good job, guys. Good job.

Two minutes!

Two minutes! You gotta get
those orders out!

I got enough for two more,
guys. Two more!

Two coming right now!

Two coming!

Cash you out right over there,
okay?

Hello.

Ten, nine, eight,

seven, six,

five, four,

three, two, one,

that is it! Stop selling!

Challenge is over.

Good job. We just did so good.

Good job. We just did so good.

I'm really proud we were
able to push each other
through this.

We did it. We made it through.

I know we had some obstacles,
but we made it through.

We did make it through.

I'm extremely proud of my team
and what we've accomplished.

Now it's time to find out
who's the winner.

Teams, you were challenged

with incorporating one of
Raices' beers

into a dish that exemplifies
your culinary roots.

Kavi's, I really loved that
teppan flavor.

Kavi's, I really loved that
teppan flavor.

The shrimp was my favorite.
The shrimp was cooked
so nicely. Very good.

Yeah, udon on the teppan,
always delicious.

Right on the edge of maybe,
a little over.

Team Mukja, your bibimbap,
it was super delicious.

But I couldn't find much beer.

I totally agree. We didn't get
much beer.

-But the whole dish was really
fun to eat.
-It was really close.

-But the whole dish was really
fun to eat.
-It was really close.

Two well-conceived and
executed dishes.

But for us, one stood out

just a little bit more
than the other.

And so, the winner of
the taste portion of this
challenge,

the team that is going to get
$50 extra in their cashbox
is...

Mukja!

[Julia cheering] Good job,
guys. Good job.

[Julia cheering] Good job,
guys. Good job.

You guys have played
an amazing game all day
long.

But this is a competition.
There's a winner and a loser.

The team with the highest
total,

and the winner of $10,000

and the solo selling spot
at Red Rocks is...

-Mukja!
-[Julia exclaims]

-Mukja!
-[Julia exclaims]

-[Cody] Good job, guys.
-[Dorian] Good job, guys.

[Jennie] Guys, good job.

-[Jet] Now, you can cry.
-[Julia] I wanna hug you guys.
Good job.

Good job, guys.

Mukja, hats off.

-[Jennie cheers]
-You guys

fought and fought and
you killed it.

We felt like we were blessed
just to have a chance to, you
know, put our name out there.

They were incredible
food trucks.

Incredible food trucks.

Kavi's, you have a massive,
massive future ahead of you.

[all] Thank you, chefs.

[Jet] I don't know about you
guys, but I am freezing. Let's
go warm up.

[Jet] I don't know about you
guys, but I am freezing. Let's
go warm up.

Awesome. Great job.

[Carrie] Well done, everybody.

This has been such
a great journey.

We're here at Red Rocks.

This event is so great for our
exposure. There's thousands
of people.

I'm really proud of my kids.

I'm proud of myself.

And as long as we stick
together,

we're gonna do great things
in life.