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[crowd cheering]
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00:00:01,902 --> 00:00:05,237
I'm just outside Newark, New
Jersey, at Tito's Burritos and Wings,
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00:00:05,239 --> 00:00:07,673
taking on the Fat Amy challenge.
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00:00:07,675 --> 00:00:09,508
So how many people
have actually taken it up?
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00:00:09,510 --> 00:00:12,544
- Well, no one is crazy enough to try it.
- Yeah, that's where I come in.
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00:00:12,546 --> 00:00:14,880
If I can finish
nearly four pounds
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of titanic tacos in 30 minutes.
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00:00:17,485 --> 00:00:20,486
One will be too much,
but two tacos, that is insane.
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00:00:20,488 --> 00:00:23,956
I get a T-shirt,
and cookie dough empanadas.
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You got this, Casey, let's go!
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Fat Amy, you're getting crushed!
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[Casey] For years, food's
army has grown unchecked.
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Oh, my God.
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- Bigger...
- Wow.
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- Spicier...
- Ooh!
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- Bolder.
- What is that?
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00:00:42,642 --> 00:00:44,043
But a hero rises...
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That is tremendous.
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Ready to taste
the nation's most epic eats.
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- Ah.
- [crowd cheering]
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- I'm Casey Webb...
- Yes!
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Holding the banner of man,
and armed with years of
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experience in
the restaurant industry...
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[crowd chanting] Casey! Casey!
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[Casey] I go into battle.
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- Bring out the steak!
- [crowd cheering]
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Food, your days are numbered.
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It's going to be a wild ride.
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- The mighty Casey has a taste for victory.
- Whoo!
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This is Man v. Food.
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My tasty travels take me
to Newark, New Jersey,
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for iconic Italian
Portuguese pork...
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And a taco the size of Mexico.
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Newark, hit me
with your best eats.
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Newark, New Jersey
is the largest city
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in the country's most
densely populated state,
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which means, there's a million
places to choose from,
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but I'm starting with a classic.
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I'm in Newark at Jimmy Buff's,
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the originator of one of
Jersey's most iconic dishes.
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These taste titans have
created a hand held treat so good,
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you won't be able
to forget about it.
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[laughing]
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Established in 1932,
Jimmy Buff's was
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the birthplace of New
Jersey's most beloved hot dog.
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We come here 'cause Jimmy Buff's
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is the original place
to get Italian hot dogs.
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Need I say more.
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[Casey] Today, Italian style hot
dogs are seen throughout the state,
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but nothing
compares to the original.
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Through all these years, they've
kept up the integrity of the product,
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it looks today like
it looked when I was kid.
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[Casey] From singles to doubles,
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they're dishing out deep
dogs with all the fixings.
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But hot dogs aren't the only
thing being served Italian-style.
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Locals here love
the entire lineup.
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Oh my God.
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You got to come for
the double Italian hot dog,
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the double sausage, the double
cheeseburger, the cheesesteak,
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- you got to sample it all at some point.
- Absolutely.
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[laughing] I'm seeing double.
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So what do you have
today, what do you have?
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I got the cheesesteak,
the double cheesesteak.
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All right so,
you're a Jersey guy,
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I'm sure you've had
a cheesesteak from Philly.
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- Absolutely.
- How does this compare?
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It's better,
because it's all in one.
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[man] Cheesesteak
inside, with the potatoes,
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with the onions,
with the peppers,
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with the ketchup, with
the mustard, it's a family.
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- That's the way to do it.
- That's the way to do it.
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[man] You gotta go all the way.
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[Casey] I know,
I mean, I think you did.
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- I have a day off from work.
- [Casey] Amazing.
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[laughing]
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[Casey] And the man behind
this day-off indulgence,
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is fourth generation
owner, Tommy Racioppi.
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- Tommy!
- What's going on?
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How are you, man?
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I've been waiting my
whole life to come here.
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Yeah man,
we're lucky to have you.
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Tell me about
the history of Jimmy Buff's,
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and how you're
standing here now.
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Back in the 30s,
my great grandfather used to
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play cards in his
basement with his friends.
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My great grandmother
started making these
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sandwiches for them
while they were playing cards.
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It had to be something
they could all hold
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in one hand
and still play cards.
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They're not going to drip
it all over themselves.
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People started
showing up just to eat,
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they didn't want to play cards,
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so they said,
"if you're not playing cards,
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it's a nickel for a single,
or a dime for a double,"
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and it started from there,
1932, they opened.
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00:04:07,381 --> 00:04:08,680
All right Tommy,
so what are we doing?
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00:04:08,682 --> 00:04:10,115
So, you're going to
help me set up today,
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we're going to
be cutting peppers,
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onions, potatoes,
before the rush gets here.
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- All right, let's do it.
- Let's get ready.
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00:04:14,555 --> 00:04:17,189
[Casey] Tommy starts each
day by chopping peppers,
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onions and potatoes
for their sandwiches.
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And then these
we'll soak in water,
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to get some of the starch out
so they don't stick together.
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And they fry better, right? Because you're
cutting them and going to open 'em up,
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you want to soak 'em some
more, so you take out the starch.
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[Casey] Once the veggies are
prepped, we load up the grill.
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Look at that,
we're just throwing
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the hot dogs right into the oil.
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- It looks like a custom job.
- Custom made, yeah.
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Originally, when they first
opened, it was pots and pans,
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but they adopted
this pretty soon after.
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[Casey] It's like a reservoir
for oil and for your hot dogs,
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for your sausage, and
the peppers, and the potatoes,
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- so it's all getting cooked over here.
- That's it.
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[Casey] And we'll just keep
adding to this, all day long.
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Yeah, these are
going to get brought
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up over here to
drain a little bit,
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00:04:54,662 --> 00:04:57,396
and as the day goes on,
we'll be cooking meat,
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we'll be doing more onions
and peppers just alongside here.
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[Casey] And these are all
cooking together, in the same oil,
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00:05:02,936 --> 00:05:05,270
and so all this flavor
is being drawn out.
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00:05:05,272 --> 00:05:06,738
Can I take some of the oil home?
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00:05:06,740 --> 00:05:07,973
Yeah, I'll give
you a little jar.
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A little jar, a little
boo-poo-doo-boop, pickle my eggs.
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Everything's ready to go here.
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- Mustard?
- Yes, however you do it.
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You got it.
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[Casey] Classic Italian
doubles starts with mustard,
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two hot dogs, peppers and
onions, potatoes and ketchup.
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- That's how you do it, right?
- Yeah.
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[Casey] Jimmy Buff's
legendary Italian hot dog.
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So Tommy, what do you suggest?
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- Go right there, go for it.
- Right here?
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00:05:30,431 --> 00:05:31,530
Unhinge the jaw.
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00:05:31,532 --> 00:05:33,031
- Oh yeah, 'cause the hotdog's sticking there.
- Uh-huh.
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[chuckles]
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This is so great.
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That's it, right there.
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How're we doing?
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So good.
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00:05:45,479 --> 00:05:46,778
Better than you
could ever imagine.
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The bread is so soft,
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00:05:49,849 --> 00:05:52,351
it's got just enough
firmness on the outside,
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00:05:52,353 --> 00:05:55,554
and the first thing I hit was
the hot dog, all beef hot dog.
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I love how the flavors of
the onions and the peppers,
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and the potatoes all
kind of come together,
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just explodes with flavor.
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00:06:02,229 --> 00:06:04,563
Then you have
the spiciness of the mustard,
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00:06:04,565 --> 00:06:05,964
and the sweetness
of the ketchup,
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00:06:05,966 --> 00:06:08,934
and the bread is just doughy,
and it just holds everything together,
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00:06:08,936 --> 00:06:11,370
and then you get those
bursts of the all-beef hot dog,
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there's so much
flavor going on in one.
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Is there a triple, Tommy?
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00:06:15,641 --> 00:06:17,042
People make triples, yeah.
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00:06:17,044 --> 00:06:18,377
- Do we have more hot dog?
- Mm-hmm.
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Nah, this is good
just the way it is.
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Jimmy makes me want to shimmy,
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00:06:23,951 --> 00:06:26,551
but I still got to meat Amy,
who's going to make me shake.
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[crowd cheering]
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00:06:28,255 --> 00:06:30,122
The hardest part
is actually holding the taco,
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I don't know how
he's going to do it.
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It's falling apart in his hands.
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Fat Amy challenge,
you're getting fired.
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[Casey] I'm in historic
Newark, New Jersey,
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00:06:44,938 --> 00:06:47,272
to take on
the Fat Amy challenge,
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00:06:47,274 --> 00:06:51,676
two titanic tacos,
totaling four pounds of food.
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00:06:51,678 --> 00:06:54,780
But first, I'm stopping
at an Ironbound institution
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that takes sandwiches
to sensational heights.
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I'm in Newark's
Ironbound neighborhood,
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the historic Portuguese enclave
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00:07:01,321 --> 00:07:03,922
that has quickly become
the city's culinary capital.
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It's where you find No Pao,
the leader in Portuguese eats.
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"No Pao" is
Portuguese for "on bread,"
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and in here, these guys
are killing the sandwich game,
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with unique takes
on traditional flavors,
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and an array of succulent
meats, like the Pork-Tuguese,
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with three types
of pork, pickles,
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Serrinha cheese,
and a spicy paprika sauce.
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I actually got three of them,
two for me, one for my friend,
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and I'm pretty
sure we're going to
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demolish that as
soon as they get there.
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00:07:38,759 --> 00:07:42,961
Or the Francescana,
with five layers of meat,
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melted cheese, and a fried egg,
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00:07:45,766 --> 00:07:48,700
all smothered in
a slow cooked braising broth.
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[man] Look at this.
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It's almost like
a bowl of soup with
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- a sandwich in the middle of it.
- I love it, you're right.
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00:07:53,674 --> 00:07:55,974
- Look how much stuff is in it.
- Wow, can we turn that around?
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00:07:55,976 --> 00:07:58,210
Oh my God. [chuckling]
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00:07:58,212 --> 00:08:01,313
[man] Now you put some sauce on
top of this, or you dip it in the sauce.
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00:08:01,315 --> 00:08:03,148
[Casey] You know, one of
my favorite things to do is,
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00:08:03,150 --> 00:08:05,784
- eat food with food, and like, dip things into things.
- [Man 2] Into sauce.
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00:08:05,786 --> 00:08:07,285
- And you know, that...
- This is very good.
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00:08:07,287 --> 00:08:09,688
You know, I had it here,
I had it in Portugal,
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00:08:09,690 --> 00:08:11,556
and different places
here in Newark,
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00:08:11,558 --> 00:08:12,891
to me, it's like one
of the best places
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00:08:12,893 --> 00:08:15,193
to come,
and it's just done right.
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00:08:16,496 --> 00:08:18,396
[Casey] But the pinnacle
of Portuguese pride
200
00:08:18,398 --> 00:08:21,967
here at No Pao,
is the classic bifana.
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00:08:21,969 --> 00:08:24,769
Richly marinated pork
cutlets served on
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00:08:24,771 --> 00:08:27,572
a Portuguese roll and
drenched in chili wine sauce.
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00:08:28,541 --> 00:08:30,609
They've marinated overnight.
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00:08:30,611 --> 00:08:33,912
It's simple, yet amazing,
because it's very flavorful.
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00:08:33,914 --> 00:08:38,283
[man] So the sauce is as important
as the pork itself, as the bread is,
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00:08:38,285 --> 00:08:41,152
so there's basically
three major ingredients.
207
00:08:41,654 --> 00:08:43,154
It was on point.
208
00:08:43,222 --> 00:08:45,724
Forget the Philly cheesesteak, this
is where you gotta come, right here.
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00:08:45,726 --> 00:08:48,093
[Casey] Big words
from a Jersey boy,
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00:08:48,095 --> 00:08:50,662
but is it just too
good to be true?
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00:08:50,664 --> 00:08:53,265
I'm in the kitchen
to see for myself.
212
00:08:53,499 --> 00:08:54,332
Zeca!
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00:08:54,334 --> 00:08:56,635
[speaking Portuguese]
214
00:08:56,637 --> 00:08:58,069
- How are you, man?
- Good, good.
215
00:08:58,071 --> 00:08:59,437
[speaking Portuguese]
216
00:08:59,439 --> 00:09:01,806
- That's uh, very good or...
- Yeah, very good.
217
00:09:01,808 --> 00:09:02,707
[speaking Portuguese]
218
00:09:02,709 --> 00:09:03,708
All right, so let's cook.
219
00:09:03,710 --> 00:09:05,176
Right, you want to,
all right, let's go.
220
00:09:05,178 --> 00:09:06,745
We're going to make
some pork butt.
221
00:09:06,747 --> 00:09:08,713
- Yeah, bifanas.
- So we're going to get--
222
00:09:08,715 --> 00:09:10,982
- Bifanas.
- We're going to be funny while we're making bifanas.
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00:09:11,884 --> 00:09:15,086
Bifana is known
for being thin sliced.
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00:09:15,088 --> 00:09:17,155
[Casey] The pork butt,
despite its name,
225
00:09:17,157 --> 00:09:20,025
actually comes from
the shoulder of the pig.
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00:09:20,027 --> 00:09:22,327
Its heartiness
makes it ideal for
227
00:09:22,329 --> 00:09:25,163
marinating and holding
up to strong flavors.
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00:09:25,165 --> 00:09:27,766
Just like Zeca's bifana.
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00:09:27,768 --> 00:09:30,936
Look how thin that is, and
there's still a bit of fat in there,
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00:09:30,938 --> 00:09:34,539
so once we marinate it and
cook, it's going to you know,
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00:09:34,541 --> 00:09:36,675
draw some flavor out,
draw some flavor in.
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00:09:36,677 --> 00:09:38,777
The marinade
starts with paprika,
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00:09:38,779 --> 00:09:41,947
chili flakes, salt,
pepper, and bay leaves.
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00:09:41,949 --> 00:09:44,683
Then it gets
white wine and garlic.
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00:09:44,685 --> 00:09:47,519
- This is going to marinate for 12 hours.
- Yup.
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00:09:49,121 --> 00:09:50,922
[Casey] Then, Zeca
cooks down a sauce,
237
00:09:50,924 --> 00:09:52,958
with olive oil and lard.
238
00:09:52,960 --> 00:09:54,859
You know, this so
much reminds me as kid,
239
00:09:54,861 --> 00:09:58,296
my dad used to take bacon fat
and put it in a Campbell's soup can,
240
00:09:58,298 --> 00:10:01,132
and put it in the freezer, we
had no idea what he was doing,
241
00:10:01,134 --> 00:10:02,434
and then
I realized, he's cooking
242
00:10:02,436 --> 00:10:03,702
all the eggs in
it, it's amazing.
243
00:10:03,704 --> 00:10:05,737
[Casey] The sauce
gets more garlic,
244
00:10:05,739 --> 00:10:08,573
some mustard,
white wine and paprika.
245
00:10:09,809 --> 00:10:11,509
Once the sauce has cooled down,
246
00:10:11,511 --> 00:10:13,712
Zeca drops the marinated pork.
247
00:10:13,714 --> 00:10:16,781
So we're putting in
small layers of thinly sliced
248
00:10:16,783 --> 00:10:19,684
pork butt that we've
marinated for 12 hours, wow.
249
00:10:19,686 --> 00:10:22,053
[chuckles]
That color is incredible.
250
00:10:22,055 --> 00:10:24,522
[Casey] And after a few
more minutes cooking down,
251
00:10:24,524 --> 00:10:26,791
we're ready to
load up this bread.
252
00:10:26,793 --> 00:10:28,426
The bico bread itself is dense,
253
00:10:28,428 --> 00:10:30,829
because it needs to hold up
what we're putting on, right?
254
00:10:30,831 --> 00:10:32,397
- Yeah, absolutely.
- We'll do a little dance?
255
00:10:32,399 --> 00:10:33,565
Yeah, we'll do a little dance.
256
00:10:34,767 --> 00:10:36,067
[Casey] Don't be shy, now.
257
00:10:36,069 --> 00:10:37,535
You know what we're
looking at right here.
258
00:10:37,537 --> 00:10:39,204
- Yeah.
- Okay.
259
00:10:39,206 --> 00:10:41,006
- [Zeca] Put that on top.
- [Casey] So you dip the bread
260
00:10:41,008 --> 00:10:43,808
in the actual sauce that
we're cooking the pork in.
261
00:10:44,477 --> 00:10:45,577
Yes, absolutely.
262
00:10:45,579 --> 00:10:47,112
- [Casey] And then, you put it on top.
- Yup.
263
00:10:49,081 --> 00:10:51,149
- [Zeca] Here we go.
- I give you, the bifana.
264
00:10:53,152 --> 00:10:55,053
- [Casey] Do you want half?
- [Zeca] Yeah, I'll take half.
265
00:10:55,055 --> 00:10:56,354
Okay, there you go.
266
00:10:56,356 --> 00:10:57,489
I haven't had breakfast yet.
267
00:10:59,659 --> 00:11:01,493
- Yours has got more meat on it.
- Cheers.
268
00:11:01,495 --> 00:11:04,562
- Hey nobody ever called me stupid.
- [both chuckling]
269
00:11:11,237 --> 00:11:13,238
I felt it was about the drip
out of this sandwich,
270
00:11:13,240 --> 00:11:14,973
but the bread is
so good at its job,
271
00:11:14,975 --> 00:11:16,875
- it's soaked up all the sauce.
- Yup.
272
00:11:16,877 --> 00:11:19,377
[Casey] And then we have this
thinly sliced pork, our pork butt,
273
00:11:19,379 --> 00:11:22,080
it's so tender and it's
soaked up the juices.
274
00:11:22,082 --> 00:11:24,149
I'm getting a lot of wine from
it, which is really great,
275
00:11:24,151 --> 00:11:26,818
it's got this rich flavor with
the paprika, and the garlic,
276
00:11:26,820 --> 00:11:29,154
and just a pocket of flavor,
you know it's layered,
277
00:11:29,156 --> 00:11:30,689
so we've been
cooking in layers today,
278
00:11:30,691 --> 00:11:32,390
and this is exactly what I'm
getting at in the sandwich.
279
00:11:33,993 --> 00:11:36,227
This bifana has my
taste buds singing,
280
00:11:36,229 --> 00:11:39,698
but I still have a challenge
that'll make me scream.
281
00:11:39,700 --> 00:11:42,200
I really hope he can keep up
that momentum,
282
00:11:42,202 --> 00:11:44,469
before he realizes
just how full he is.
283
00:11:44,471 --> 00:11:46,738
[both] Let's go, Casey!
284
00:11:46,740 --> 00:11:48,840
Fat Amy, you're going down.
285
00:11:57,683 --> 00:12:01,553
[Casey] I'm outside Newark at Tito's Burritos
and Wings, for the Fat Amy challenge.
286
00:12:01,555 --> 00:12:03,888
If I take down two massive tacos
287
00:12:03,890 --> 00:12:06,424
totaling nearly four
pounds in 30 minutes,
288
00:12:06,426 --> 00:12:09,694
I get a free T-shirt, and
a delicious dessert empanada.
289
00:12:09,696 --> 00:12:12,097
It's time to put a taco
where my mouth is.
290
00:12:19,472 --> 00:12:21,406
First opened in 2005,
291
00:12:21,408 --> 00:12:25,410
Tito's massive menu matches
their many food influences,
292
00:12:25,412 --> 00:12:29,314
from Mexico,
to California, to Hawaii,
293
00:12:29,316 --> 00:12:31,783
and these diverse
comfort food flavors
294
00:12:31,785 --> 00:12:34,919
have attracted
a following of diehard fans.
295
00:12:34,921 --> 00:12:36,721
We've been here so many times,
296
00:12:36,723 --> 00:12:37,889
but I don't think we've covered
297
00:12:37,891 --> 00:12:40,592
even like,
one eighth of the menu.
298
00:12:40,594 --> 00:12:43,228
- [Casey] It is more than just burritos and wings.
- Yeah.
299
00:12:43,230 --> 00:12:46,097
[man] I mean, I'm seeing
wings, I see quesadillas.
300
00:12:46,099 --> 00:12:48,199
- The fries are amazing.
- [woman 1] The fries, ten out of ten.
301
00:12:48,201 --> 00:12:49,634
[woman 2] Oh, my God,
you would have never
302
00:12:49,636 --> 00:12:51,069
guessed that
these fries are fire.
303
00:12:51,071 --> 00:12:53,071
[laughing] Fries are fire.
304
00:12:54,140 --> 00:12:56,608
[Casey] Tito's has
your cravings covered,
305
00:12:56,610 --> 00:13:00,745
from killer wings to their
massive bigalito quesadilla,
306
00:13:00,747 --> 00:13:04,682
loaded with cheese, chicken
and and mound of French fries,
307
00:13:04,684 --> 00:13:09,587
or the Fat Amy tacos,
with a 12 inch flour tortilla,
308
00:13:09,589 --> 00:13:11,956
stuffed with
French fries, chicken strips,
309
00:13:11,958 --> 00:13:14,893
and all your
favorite taco fixings.
310
00:13:14,895 --> 00:13:18,596
But this two-pound
taco isn't the challenge.
311
00:13:18,598 --> 00:13:21,633
For that, I'm taking on two.
312
00:13:23,536 --> 00:13:27,038
Compared to this taco,
how big is that Fat Amy?
313
00:13:27,040 --> 00:13:28,573
[woman 1] This big.
[Casey laughing]
314
00:13:28,640 --> 00:13:31,176
[woman 2] Like if that taco went
home, got married and had a family.
315
00:13:31,744 --> 00:13:33,478
It's a group of 'em.
316
00:13:33,480 --> 00:13:36,314
- So you got to do two of 'em, though.
- [Casey] Yeah.
317
00:13:36,316 --> 00:13:37,582
I believe in you.
318
00:13:37,584 --> 00:13:38,850
- Do you believe in me?
- I do.
319
00:13:38,852 --> 00:13:40,718
- We just met, and you believe in me?
- You're from Jersey.
320
00:13:40,720 --> 00:13:43,588
I'm from Jersey, see what
happens, when you're from Jersey?
321
00:13:43,590 --> 00:13:46,291
- We stick together.
- We try to stick together, we do our best.
322
00:13:46,293 --> 00:13:47,992
- Are you from Jersey?
- I'm not.
323
00:13:49,028 --> 00:13:51,095
- Canadian.
- Oh, man!
324
00:13:51,097 --> 00:13:54,866
[Casey] With the support of Jersey
and I guess, Canada behind me,
325
00:13:54,868 --> 00:13:58,136
I'm ready to see how
the Fat Amy is formed.
326
00:13:58,138 --> 00:13:59,604
Hello, Caroline!
327
00:13:59,606 --> 00:14:01,139
- Hi.
- Did I scare you? I'm sorry.
328
00:14:01,141 --> 00:14:03,274
- A little bit.
- I know, I was creeping up.
329
00:14:03,276 --> 00:14:05,043
- How's it going?
- Good, how are you?
330
00:14:05,045 --> 00:14:08,046
I'm all right, I'm just
getting my hunger up for...
331
00:14:08,048 --> 00:14:10,415
- Fat Amy?
- Yeah, I hope you're ready.
332
00:14:10,417 --> 00:14:11,649
What do you think
my chances are?
333
00:14:12,952 --> 00:14:14,252
Slim to none.
334
00:14:14,254 --> 00:14:15,753
Is it just because
it's a lot of food?
335
00:14:15,755 --> 00:14:17,889
Each taco is almost two pounds.
336
00:14:17,891 --> 00:14:21,593
[Caroline] I mean, imagine
putting all that in your stomach,
337
00:14:21,595 --> 00:14:23,695
and your stomach's
like, this size.
338
00:14:23,697 --> 00:14:25,530
So how many people
have actually taken it up?
339
00:14:25,532 --> 00:14:28,099
Well, no one's crazy enough
to try it, you're the first.
340
00:14:28,101 --> 00:14:30,401
No one is crazy enough to try
it, yeah, that's where I come in.
341
00:14:30,403 --> 00:14:32,937
- Shall we build this thing?
- Yeah, let's get started.
342
00:14:32,939 --> 00:14:36,708
[Casey] Caroline starts with
their tempura fried chicken strips.
343
00:14:36,710 --> 00:14:38,243
When most people
think about tempura,
344
00:14:38,245 --> 00:14:39,410
they think about
Japanese cuisine,
345
00:14:39,412 --> 00:14:42,080
but tempura was
introduced to Japan
346
00:14:42,082 --> 00:14:44,916
by Portuguese sailors, fun fact.
347
00:14:44,918 --> 00:14:47,051
The chicken gets
dredged in flour,
348
00:14:47,053 --> 00:14:51,356
tempura batter, more flour,
then placed in a deep fryer.
349
00:14:51,358 --> 00:14:52,991
Oh, we might not be
able to cook all of them,
350
00:14:52,993 --> 00:14:54,425
because they won't
fit in the basket.
351
00:14:54,427 --> 00:14:55,793
You can put a few on top.
352
00:14:57,096 --> 00:14:58,062
All right.
353
00:14:58,064 --> 00:14:59,664
[Casey] We drop
the chicken strips
354
00:14:59,666 --> 00:15:01,366
and French fries
for a few minutes.
355
00:15:02,001 --> 00:15:02,734
Look at that.
356
00:15:03,669 --> 00:15:05,303
See, that by itself is a lot.
357
00:15:05,305 --> 00:15:07,705
[Caroline] You've got a
lot more. [Casey groans]
358
00:15:07,707 --> 00:15:11,075
[Casey] Then, we fry up
two 12-ich flour tortillas.
359
00:15:11,077 --> 00:15:13,678
- Whoo!
- There it is.
360
00:15:13,680 --> 00:15:18,416
[Casey] And we're ready to
build the Fat Amy taco, times two.
361
00:15:18,418 --> 00:15:19,817
[Caroline laughing]
362
00:15:19,819 --> 00:15:23,855
Half a pound of French fries,
ten total chicken strips,
363
00:15:23,857 --> 00:15:27,025
and now, you're just slowly
getting more and more menacing.
364
00:15:27,027 --> 00:15:29,794
- It's more fun.
- It's more fun for who?
365
00:15:29,796 --> 00:15:32,664
[Casey] A mix of shredded
cheddar and Monterey jack cheese,
366
00:15:32,666 --> 00:15:35,633
lettuce, Pico,
and spicy chipotle sauce.
367
00:15:38,203 --> 00:15:40,138
- Thanks, Caroline.
- You're welcome.
368
00:15:40,140 --> 00:15:41,039
For nothing!
369
00:15:41,041 --> 00:15:43,074
[crowd cheering]
370
00:15:43,076 --> 00:15:45,910
[Casey] It's time for
me to face the music.
371
00:15:45,912 --> 00:15:47,645
[continued cheering]
372
00:15:49,715 --> 00:15:51,749
[all] Ooh!
373
00:15:51,751 --> 00:15:53,418
Casey, are you ready
for this challenge?
374
00:15:53,919 --> 00:15:55,086
Jersey, you ready?
375
00:15:55,088 --> 00:15:56,988
[all clapping and cheering]
376
00:15:58,123 --> 00:15:59,424
That's all I need.
377
00:15:59,426 --> 00:16:02,160
You have 30 minutes to
eat both tacos completely,
378
00:16:02,162 --> 00:16:04,796
and you get to win a lovely
Tito's Burritos and Wings T-shirt,
379
00:16:04,798 --> 00:16:07,565
and also an order of delicious
cookie dough empanadas.
380
00:16:07,567 --> 00:16:09,367
[applauding]
381
00:16:09,369 --> 00:16:13,571
[all] Five, four,
three, two, one!
382
00:16:13,573 --> 00:16:15,640
[cheering]
383
00:16:16,809 --> 00:16:19,744
[Casey] To start,
I'm going in with both hands.
384
00:16:22,514 --> 00:16:25,783
But keeping it in one
piece might be an issue.
385
00:16:27,119 --> 00:16:29,153
The hardest part is
actually holding the taco,
386
00:16:29,155 --> 00:16:30,488
I don't know how
he's going to do it.
387
00:16:30,490 --> 00:16:31,656
It's falling apart in his hands.
388
00:16:33,292 --> 00:16:35,226
[Casey] The chicken
and fries are delicious,
389
00:16:35,228 --> 00:16:37,228
but this tortilla is faltering.
390
00:16:37,963 --> 00:16:39,697
I can't move my hands.
391
00:16:39,699 --> 00:16:41,599
And so is my confidence.
392
00:16:41,601 --> 00:16:44,068
I really hope he can keep
that momentum,
393
00:16:44,070 --> 00:16:46,504
before he realizes
just how full he is.
394
00:16:46,506 --> 00:16:49,507
One would be too much,
but two tacos, that is insane.
395
00:16:49,509 --> 00:16:50,942
[crowd cheering]
396
00:16:56,148 --> 00:16:58,249
[applauding and cheering]
397
00:16:58,251 --> 00:17:00,785
[Casey] I'm just outside
Newark, New Jersey,
398
00:17:00,787 --> 00:17:03,287
taking on the Fat Amy challenge,
399
00:17:03,289 --> 00:17:05,656
two towering tacos
loaded with tempura
400
00:17:05,658 --> 00:17:07,325
fried chicken and French fries.
401
00:17:07,327 --> 00:17:10,461
You've got this Casey,
let's go! [cheering]
402
00:17:10,463 --> 00:17:12,864
Whoo!
403
00:17:14,233 --> 00:17:17,502
[Casey] I'm nine minutes in,
and nearly one taco down,
404
00:17:17,504 --> 00:17:21,039
but this shell is falling apart,
405
00:17:21,041 --> 00:17:23,574
so I'm just shoveling
down French fries.
406
00:17:23,576 --> 00:17:25,676
[cheering]
407
00:17:25,678 --> 00:17:28,546
The French fries at the end
are so dense at the bottom,
408
00:17:28,548 --> 00:17:31,049
and I feel like that's what
he got a fistful of right now,
409
00:17:31,051 --> 00:17:33,518
he's not even half
way done, technically,
410
00:17:33,520 --> 00:17:36,654
so it might be a little bit of a
struggle bust, but I believe in him.
411
00:17:36,656 --> 00:17:38,756
Did you say struggle bust?
[laughing]
412
00:17:38,758 --> 00:17:39,924
You said struggle bust.
413
00:17:39,926 --> 00:17:42,960
[Casey] I may be struggling,
but I'm keeping stride.
414
00:17:42,962 --> 00:17:44,562
[all cheering]
415
00:17:44,564 --> 00:17:46,798
Time to one taco down?
416
00:17:46,800 --> 00:17:49,400
[crowd chanting]
One taco down!
417
00:17:49,402 --> 00:17:50,868
One taco down!
418
00:17:50,870 --> 00:17:53,905
[Casey] For my second taco,
I have to pick up the pace...
419
00:17:53,907 --> 00:17:55,706
- Yeah, baby!
- [all cheering]
420
00:17:55,708 --> 00:17:57,875
Whoo!
421
00:17:57,877 --> 00:18:01,145
'Cause my stomach's
catching up to me.
422
00:18:01,147 --> 00:18:04,515
But it's not over
till the Fat Amy sings.
423
00:18:04,517 --> 00:18:07,418
And Amy ain't singing.
424
00:18:07,420 --> 00:18:09,587
[both] Let's go, Casey!
425
00:18:09,589 --> 00:18:11,656
- Whoo!
- [cheering]
426
00:18:14,259 --> 00:18:15,726
- Let's go Casey!
- Let's go!
427
00:18:20,999 --> 00:18:23,167
15 minutes in,
we're half way through.
428
00:18:23,169 --> 00:18:24,569
One taco down, one to go.
429
00:18:24,571 --> 00:18:26,404
[all] Whoo!
430
00:18:26,406 --> 00:18:30,074
[Casey] Half my time gone,
I'm kicking into overdrive.
431
00:18:30,076 --> 00:18:33,478
But even after this taco, I
still need to clean the plate.
432
00:18:33,480 --> 00:18:37,248
[chanting] Eat that taco!
Eat that taco! Eat that taco!
433
00:18:37,250 --> 00:18:41,285
Eat that taco!
Eat that taco! Eat that taco!
434
00:18:41,287 --> 00:18:42,520
[applauding]
435
00:18:42,522 --> 00:18:44,822
[Casey] I'm finally
done with taco two,
436
00:18:44,824 --> 00:18:48,960
- but I've still got a tray filled with taco bits...
- [all] Casey! Casey! Casey!
437
00:18:48,962 --> 00:18:51,896
And time is ticking down.
438
00:18:51,898 --> 00:18:53,831
Handful after handful,
439
00:18:53,833 --> 00:18:56,534
this home stretch is
stretching my stomach,
440
00:18:56,536 --> 00:18:59,103
but I've got my
home state behind me.
441
00:18:59,105 --> 00:19:00,705
[both] Do it for Jersey!
442
00:19:00,707 --> 00:19:03,708
[cheering and applauding]
443
00:19:03,710 --> 00:19:06,177
[Casey] Jersey, I got this.
[crowd chanting]
444
00:19:06,179 --> 00:19:08,112
Whoo!
445
00:19:10,149 --> 00:19:12,783
Hasta la viva, Amy!
446
00:19:12,785 --> 00:19:14,685
- Yeah!
- [crowd cheering]
447
00:19:26,932 --> 00:19:28,699
Congratulations,
Casey, you completed
448
00:19:28,701 --> 00:19:31,903
the challenge in
24 minutes and 20 seconds.
449
00:19:31,905 --> 00:19:36,007
Amazing, you guys are
the best, Tito's I love you!
450
00:19:36,009 --> 00:19:37,508
- Whoo!
- [crowd exclaims]
451
00:19:37,510 --> 00:19:39,944
In the battle of
man versus food...
452
00:19:40,779 --> 00:19:44,782
- Man won!
- [all exclaiming]
453
00:19:46,218 --> 00:19:48,853
[applauding]
454
00:19:53,825 --> 00:19:54,859
No?
455
00:19:56,762 --> 00:19:58,129
Yeah!
456
00:19:58,131 --> 00:19:59,830
[crowd exclaiming]