Original subtitles

You guys ready for some good food?

Downloaded from YTS.MX

[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.