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[crowd chanting]
Man versus Food!
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00:00:03,571 --> 00:00:06,472
I'm at 86 Bar outside
of Hartford, Connecticut
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00:00:06,474 --> 00:00:08,741
for the Taco Roulette challenge.
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00:00:10,745 --> 00:00:13,112
There's a point where
spicy is too much.
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00:00:13,114 --> 00:00:14,713
- It's, like, burning your face off.
- Yeah.
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00:00:14,715 --> 00:00:17,082
And I think that's what
you're about to experience.
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[Webb] Two of these eight tacos are
doused with scorpion ghost pepper sauce.
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But I don't know which.
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It's gonna be
a fiery surprise for you.
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00:00:25,625 --> 00:00:28,660
"A fiery surprise." That's what my
mom used to call me when I was little.
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[Webb] If I can finish
all eight in 30 minutes,
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00:00:30,898 --> 00:00:33,899
my face will grace
the Wall of Fame.
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- [crowd cheering]
- [mouth stuffed] This is hot!
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[crowd shouting]
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-[shouting] Let's go, Casey! Eat those tacos!
-[crowd] Woo!
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This game of chance...
just met its match.
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[Webb] For years, Food's army
has grown unchecked.
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Oh, my God.
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Bigger.
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Wow.
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Spicier.
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Woo!
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Bolder.
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What is that?
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But a hero rises.
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That's tremendous.
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Ready to taste the nation's
most epic eats.
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Ah...
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- [crowd cheering]
- I'm Casey Webb.
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Yes!
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Holding the banner of Man.
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And armed with years of
experience in the restaurant industry.
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[crowd chanting] Casey!
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- I go into battle.
- [crowd cheering]
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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 gonna be a wild ride!
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- [crowd cheering] - The mighty
Casey has a taste for victory.
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Woo!
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This is
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[reading]
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- [crowd cheering]
- [bell dings]
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My culinary crusade takes me
to Hartford, Connecticut
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for a jam-tastic burger,
Puerto Rican fries
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and a challenge
that will have me
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gambling with my taste buds.
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Hartford... Let's roll.
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Hartford was founded along the
Connecticut river nearly 500 years ago.
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As a home to American icons like
Mark Twain and Katharine Hepburn,
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it has a long history of great
traditional American cuisine.
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But, as times have changed,
this city has become
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more diverse
and so has the food.
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When you want the most
mouthwatering,
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over the top burgers
that Hartford has to offer,
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you come to Goldburgers.
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For specialties that can only be
described as "Out of this world."
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According to the restaurant's
far out tale,
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Goldburgers was founded in 2009,
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by intergalactic explorer
destined to combine
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the galaxy's craziest flavors
for one-of-a-kind burgers.
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Whether that's true or not, nobody
does it quite like Goldburgers.
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Nowhere has anywhere nearly
as creative a menu going.
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[Webb] Fans keep coming back
again and again,
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because every few days Goldburgers
features a new outrageous burger.
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The combinations of flavors
you can't get anywhere else.
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Potato chips, maple syrup
and hot sauce.
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Marshmallow fluff burger.
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Jam.
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Chicken and waffles burger.
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Words can't even describe it.
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[Webb] Their famous
MacPatty burger
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includes a fried
mac and cheese patty.
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A burger with nacho cheese,
jalapenos and mac sauce.
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- It's delicious.
- I-- Say that again?
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- Delicious.
- [chuckles]
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The MacPatty.
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It's substantial, so it's kinda
working its way off the back
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The burger in the front,
patty in the back.
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- Patty in the back.
- Can you say that? [laughs]
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But, their most
out-of-this-world creation
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00:03:34,748 --> 00:03:37,282
is the Jamn! You Jelly?
Burger.
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A beef burger with bacon jam,
chocolate hazelnut spread,
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cheddar, homemade grape jelly
and potato chips.
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Sounds crazy, yes, but
it tastes amazing.
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I wanna take a bite of that.
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[laughs]
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Now's my chance
to meet the chef,
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- currently piloting spaceship Goldburger.
- [sizzling]
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- [Webb] Tony!
- How's it goin'?
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- How you doin', man?
- Pretty good.
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So what burger
are we making today?
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- Today, we're gonna be making the Jamn! You Jelly? burger.
- [laughs]
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We're making bacon jam,
so first ingredient...
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[both] Bacon. [laugh]
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00:04:10,351 --> 00:04:13,185
We caramelize onions
and cook the bacon down
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until it's nice and crispy.
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-Hear that? Can you hear the bacon?
-Nice crispy bacon.
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Yeah, yeah.
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We combine them together
and add Worcestershire sauce,
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house made hot sauce,
soy sauce and brown sugar.
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00:04:24,298 --> 00:04:25,631
That's probably gonna
have to cook down
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for another 30 minutes,
probably so, at a nice simmer.
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[Webb] And we could
jump to our...
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- Jelly.
- Jelly! Jamn! You jelly.
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For the jelly, we're using
local concord grapes,
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which have a slip skin, making
them great grapes for jam making.
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Oh, and it's warm
at the same time.
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- You could charge people to do this.
- Yeah.
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[both chuckle]
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Next up is straining
and draining the grapes
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to get that delicious juice
for our jelly.
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[Pignone] There it is.
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Smells grape. Smells grape.
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[laughs]
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And finally,
we heat the grape juice.
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Then add the sugar and pectin
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before pouring it into a jar
where it can set up.
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I'll just skim off that, uh,
frothy stuff on the top and then...
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- We make the burger next.
- Yeah.
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[Webb] We cook the burger
on the flat top
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and top it with Cabot
cheddar cheese and bacon jam.
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[Pignone] Then we're gonna
steam it,
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and melt the cheese real nice.
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[Webb] It's finally time to make
the Jamn! You Jelly? burger.
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So I can jam it in my mouth.
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Potato buns are my favorite.
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It's a nice, long, kinda like,
sweeter bread.
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Nice scoop of chocolate
hazelnut spread.
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[Webb] Whoa, you're not kidding.
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- That is a nice scoop.
- [Pignone] Oh, yeah.
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[Webb] We got, uh, jelly on top.
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And we got a burger
in the middle.
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We don't mess around
over here, with the chips.
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[Webb] Whoa.
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Whoo-hoo! This is a squisher.
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[Pignone] Yep, you gotta
squeeze it.
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[Webb chuckles] I have no idea
what's going on in my mouth right now.
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Immediately, I get the sweet
of the jelly.
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The burger is perfectly cooked.
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The cheese really holds in
all that bacon jam flavor.
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It's crispy, it's fatty.
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And then there's, like, this
hint of chocolate at the end.
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This is a hell of a burger.
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- Well done. Or medium rare.
- [both chuckle]
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This burger is jamming
but I still have tacos
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that are making me feel
like jelly.
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- [evil laugh] - Julio,
what the hell is in here?
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That's pretty much a poison.
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- My God.
- [evil laugh]
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Roulette challenge.
Hit me with your best shot.
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[both blowing]
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[bell dings]
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I'm in Hartford, Connecticut,
mustering the courage
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to take on the selectively
spicy four pound
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Taco Roulette challenge.
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But, first it's time
for a Hartford twist
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on Puerto Rican comfort food.
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With a third of the city's population
claiming Puerto Rican heritage,
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it's no surprise that Hartford is
filled with great Puerto Rican joints.
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But if you want a place
that's a step above the rest,
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you gotta go to MofonGo.
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MofonGo serves up a variety of
delicious, authentic Puerto Rican classics,
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like, Chuletas,
seasoned pork chops,
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with MofonGo's signature
mayo ketchup sauce.
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The food, the presentation.
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It's like your--
It's like it's gourmet.
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And their Jibarito Burgers.
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Squeezes large Angus
beef patties and avocado
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- between a crispy, homemade plantain bun.
- [sizzling]
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00:07:33,454 --> 00:07:35,720
The minute I got
the plantain bun in my life...
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Whole other level.
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I mean, once you go
plantain bun,
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- you can really go back, right?
I mean-- - That's what they say.
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- [sizzling] - [Webb] The dishes
they're famous for, though,
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are their takes on the
Puerto Rican staple, mofongo.
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They mash fried green plantains,
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mixed with olive oil,
garlic and butter.
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Then add a variety of toppings.
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There's a line
in and out of this store,
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and that's for a good reason.
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The food's spectacular.
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[Webb] The dish I have to try takes
their mofongo to a whole other level.
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The Pernil Trifongo
adds sweet plantains
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and yellow rice
to the mofongo tower
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00:08:08,922 --> 00:08:12,457
and features their secretly
spiced slow roasted pork.
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I mean it's kinda bananas.
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- It is bananas.
- Plantains.
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- [chuckles] It is bananas.
- Plantains in fact.
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[Webb] But it--
Does it marry well?
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- Oh, it's setup for a long-term relationship.
- [laughs]
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Time to meet the architect
of these tasty towers.
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- Hey, Vin. How are you, man?
- How you doin'?
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I'm doing great.
Vin, tell me about MofonGo.
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00:08:31,945 --> 00:08:34,579
MofonGo, it was established
about five years ago.
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It was a focus on great Puerto
Rican-American cuisine with a twist.
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- Yes.
- Classic mofongo has chicharrons.
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- It does.
- Garlic.
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00:08:41,121 --> 00:08:42,454
- Yep.
- Plantains.
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- Yeah, and oil.
- And oil and all smashed together.
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That's it. That's mofongo.
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And then, with our dish today,
what are we doing?
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00:08:48,228 --> 00:08:49,728
- So it's--
- So, we're doing the trifongo.
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The trifongo has another layer
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and that is
with sweet plantains.
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[Webb] We head to the
back kitchen to prep the pernil,
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00:08:57,170 --> 00:09:00,071
which is the Spanish term
for pork shoulder.
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00:09:00,073 --> 00:09:02,040
- So we have to prep our shoulder...
- Yeah.
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00:09:02,042 --> 00:09:04,509
- Before we actually roast it.
- Yeah, it's actually a braising meat.
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00:09:04,511 --> 00:09:06,144
So really, you just gotta
season it.
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00:09:06,146 --> 00:09:07,312
You gotta marinade it.
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00:09:07,314 --> 00:09:09,014
And then you gotta
slow cook that sucker
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00:09:09,016 --> 00:09:10,248
until it's super tender.
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00:09:10,250 --> 00:09:12,884
[Webb] We generously season
both sides of the pork
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00:09:12,886 --> 00:09:16,221
with garlic and MofonGo's
special double style
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00:09:16,223 --> 00:09:18,323
proprietary seasoning blend.
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00:09:18,325 --> 00:09:20,425
-Oh, my God. Look at that color.
-That looks great.
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00:09:20,427 --> 00:09:22,227
- It's like glow in the dark.
- That's great.
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00:09:24,031 --> 00:09:25,897
[Webb] After eight hours
in the oven,
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00:09:25,899 --> 00:09:28,633
the pork is
fall off the bone tender.
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00:09:29,269 --> 00:09:30,468
What do you use the skin for?
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00:09:30,470 --> 00:09:33,071
So we actually chop it up.
We call it chicharrons.
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00:09:33,073 --> 00:09:35,440
- Yeah, you do.
- We chop it up and we sprinkle it on your plate.
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00:09:35,442 --> 00:09:36,975
- That's amazing.
- I can't go wrong with that.
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00:09:36,977 --> 00:09:38,610
[Webb] All right.
So we have our meat.
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00:09:38,612 --> 00:09:40,445
Now we're gonna
go build our trifongo.
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00:09:40,447 --> 00:09:41,346
Let's go do it.
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00:09:41,348 --> 00:09:42,948
[sizzling]
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00:09:42,950 --> 00:09:45,984
We add fried green plantains
to the pilon,
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00:09:45,986 --> 00:09:49,054
and top them with MofonGo's
delicious homemade mojito,
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00:09:49,056 --> 00:09:52,190
- which is an oil-based sauce with culantro.
- [bell dings]
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00:09:53,460 --> 00:09:58,730
And cilantro, onions, garlic
and some super-secret spices.
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00:09:58,732 --> 00:10:00,098
But you can't tell me
what it is.
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00:10:00,100 --> 00:10:02,467
- Yeah, 'cause I don't want you opening a MofonGo.
- [laughs]
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00:10:02,469 --> 00:10:04,569
- I'll open one.
- [both laugh]
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00:10:05,973 --> 00:10:08,239
[Webb] We then add
generous amounts of butter,
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00:10:08,241 --> 00:10:10,508
garlic oil and a little salt
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00:10:10,510 --> 00:10:12,978
before we get to
mashing mofongo.
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00:10:12,980 --> 00:10:14,446
- [Webb] This takes a lot.
- It does.
239
00:10:14,448 --> 00:10:15,981
- [Webb] It's a lot of shoulder work.
- Yeah, yeah.
240
00:10:15,983 --> 00:10:19,117
- Is there an electric version of this?
- [laughs]
241
00:10:19,119 --> 00:10:20,552
[Webb] We mashed
the green plantains
242
00:10:20,554 --> 00:10:23,955
until we reached a mash
potato-like consistency.
243
00:10:23,957 --> 00:10:26,758
Smooth. Slightly chunky.
Kinda like me.
244
00:10:26,760 --> 00:10:29,894
We layer the sweetened
green plantains with yellow rice
245
00:10:29,896 --> 00:10:33,164
and we're ready to play
tip the trifongo.
246
00:10:33,867 --> 00:10:36,101
Voila. [chuckles]
247
00:10:36,103 --> 00:10:38,069
- I did hear a drum roll.
- [laughs]
248
00:10:38,071 --> 00:10:40,171
[Webb] We add our
slow roasted pork,
249
00:10:40,173 --> 00:10:44,909
mayo, ketchup sauce, chimichurri
sauce and some fresh salsa.
250
00:10:44,911 --> 00:10:47,445
Trifongo. [chuckles]
Now I'm gonna go eat it.
251
00:10:48,148 --> 00:10:49,347
- Enjoy.
- [chuckles]
252
00:10:50,984 --> 00:10:53,118
- To you buddy. Thanks Vin.
- No, thank you.
253
00:10:57,124 --> 00:11:00,859
[Webb] With the three layers, it gives
you so much flavor in each one of them.
254
00:11:00,861 --> 00:11:03,928
From the sweet plantains to the
green plantains to our rice and peas.
255
00:11:03,930 --> 00:11:06,131
The richness in the roast
of the pork.
256
00:11:06,133 --> 00:11:09,501
It just so marries so well with
the rice and the starchiness.
257
00:11:09,503 --> 00:11:11,503
This reminds me of comfort food.
258
00:11:11,505 --> 00:11:15,106
- And I'm gonna be comfortable eating all of it.
- [both laugh]
259
00:11:17,144 --> 00:11:20,345
This mofongo's got me going
but I still have tacos
260
00:11:20,347 --> 00:11:22,113
trying to stop me in my tracks.
261
00:11:22,983 --> 00:11:25,183
So 80% fail rate.
262
00:11:25,185 --> 00:11:27,752
- Fail rate. That's not good.
- It's not.
263
00:11:27,754 --> 00:11:29,220
Hey Roulette challenge.
264
00:11:29,222 --> 00:11:31,523
Do you feel lucky, punk?
265
00:11:34,995 --> 00:11:36,094
[bell dings]
266
00:11:39,199 --> 00:11:41,099
I'm outside Hartford at 86 Bar
267
00:11:41,101 --> 00:11:42,834
for the Taco Roulette challenge.
268
00:11:42,836 --> 00:11:46,304
If I can take down four pounds
of sporadically spiced tacos,
269
00:11:46,306 --> 00:11:48,973
I get bragging rights and
my photo on the Wall of Fame.
270
00:11:49,609 --> 00:11:52,110
This is gonna be one tasty game
271
00:11:52,112 --> 00:11:53,344
of Russian roulette.
272
00:11:57,451 --> 00:12:00,318
If you're in Hartford
looking for a fun atmosphere
273
00:12:00,320 --> 00:12:03,154
with creative Peruvian spiced
pub fare,
274
00:12:03,156 --> 00:12:05,890
you should try to get 86th
275
00:12:05,892 --> 00:12:09,494
Probably the most colorful,
flavorful place in this area.
276
00:12:09,496 --> 00:12:13,732
[Webb] Fan favorites include the
stack quesadilla with chicken and bacon.
277
00:12:13,734 --> 00:12:17,802
And their three cheese mac
with a tantalizing topping.
278
00:12:17,804 --> 00:12:20,305
Pulled pork. Other things
added to it.
279
00:12:20,307 --> 00:12:21,906
It's the whole package that
brings it together, honestly.
280
00:12:21,908 --> 00:12:23,374
Sure.
281
00:12:23,376 --> 00:12:26,444
Sounds like I'm in
for eight delicious tacos.
282
00:12:26,446 --> 00:12:29,314
But two of them will pack
a serious punch.
283
00:12:30,150 --> 00:12:31,216
[Webb] What do you think
is harder?
284
00:12:31,218 --> 00:12:33,551
The eight tacos
or the two spicy ones?
285
00:12:33,553 --> 00:12:35,120
I think it's the two spicy ones.
286
00:12:35,122 --> 00:12:37,021
Because you don't really know
when they're coming.
287
00:12:37,023 --> 00:12:39,724
That's it, man. Sneak attack.
288
00:12:39,726 --> 00:12:42,427
Like a little... Peruvian
ninjas jumping out.
289
00:12:42,429 --> 00:12:45,163
And what if the first two
are the hottest ones?
290
00:12:45,165 --> 00:12:47,031
- See...
- See, that's a nightmare.
291
00:12:47,033 --> 00:12:49,534
I head to the kitchen
to see who came up
292
00:12:49,536 --> 00:12:52,036
with such a devious delicacy.
293
00:12:52,038 --> 00:12:53,571
- Hey, Julio.
- Casey, what's going on?
294
00:12:53,573 --> 00:12:54,606
- How are you?
- How you doin', man?
295
00:12:54,608 --> 00:12:56,174
- Good to see you.
- Good to see you.
296
00:12:56,176 --> 00:12:59,010
And so, roulette taco challenge.
297
00:12:59,012 --> 00:13:00,912
So what am I getting
myself into?
298
00:13:00,914 --> 00:13:03,982
We came up with idea
of doing something, uh,
299
00:13:03,984 --> 00:13:06,551
good, delicious,
that looks easy to eat.
300
00:13:06,553 --> 00:13:09,320
But, we have, uh,
hidden, little secret
301
00:13:09,322 --> 00:13:11,256
- in couple of 'em, which is...
- What's the secret?
302
00:13:11,258 --> 00:13:12,891
Really hot peppers.
303
00:13:12,893 --> 00:13:13,958
The whole point of the challenge
304
00:13:13,960 --> 00:13:15,527
is that you don't know which,
305
00:13:15,529 --> 00:13:17,395
out of the eight,
has the spiciness.
306
00:13:17,397 --> 00:13:20,098
- The roulette part of this.
- That's the roulette part.
307
00:13:20,100 --> 00:13:22,801
[Webb] We start by making
the hellacious hot sauce,
308
00:13:22,803 --> 00:13:26,471
which features two of the
hottest peppers in the world.
309
00:13:26,473 --> 00:13:29,507
[Cancho] Scorpion peppers
and we also have ghost chili.
310
00:13:29,509 --> 00:13:31,409
[Webb] Ghost
and scorpion peppers
311
00:13:31,411 --> 00:13:34,746
register at one and
one point five million
312
00:13:34,748 --> 00:13:36,881
Scoville units respectively.
313
00:13:36,883 --> 00:13:41,119
So these are gonna be
two nuclear ninja tacos.
314
00:13:41,121 --> 00:13:44,122
- So you're not messing around.
- My goal is to 86 people.
315
00:13:45,225 --> 00:13:47,192
[Webb] The ghost
and scorpion peppers
316
00:13:47,194 --> 00:13:49,894
should 86 just about everybody.
317
00:13:49,896 --> 00:13:54,365
But even the Peruvian
rocoto pepper packs a punch.
318
00:13:54,367 --> 00:13:56,401
[Cancho] So we're gonna add
a little bit of this paste.
319
00:13:56,403 --> 00:13:57,769
- Of this Peruvian--
- [Webb] How hot is that?
320
00:13:57,771 --> 00:13:59,170
Here. Yeah, try it.
321
00:13:59,172 --> 00:14:01,906
- I'll try it.
- It has a nice kick but it goes away.
322
00:14:01,908 --> 00:14:04,108
It's just mostly flavor.
323
00:14:05,612 --> 00:14:06,711
Whoa.
324
00:14:07,781 --> 00:14:10,782
"Mostly flavor?"
Do you wanna try it?
325
00:14:10,784 --> 00:14:13,117
-[whispering] It's hot.
-And this one, right here. The Aji Amarillo.
326
00:14:13,620 --> 00:14:14,385
It's really great.
327
00:14:14,387 --> 00:14:17,956
Love it, but that-- Whoa.
328
00:14:17,958 --> 00:14:21,426
- We got the little skull and the cap's off the top.
- This is the secret...
329
00:14:21,428 --> 00:14:24,295
- part of the ingredient but it's no secret anymore.
- It's not secret anymore. No.
330
00:14:24,297 --> 00:14:25,964
Why is it in a skull?
331
00:14:25,966 --> 00:14:28,466
[clicks tongue] Um,
you know, like poison.
332
00:14:28,468 --> 00:14:31,269
They have, uh, you know,
the little bottle with the skull in it.
333
00:14:31,271 --> 00:14:33,104
That's pretty much a poison.
334
00:14:33,106 --> 00:14:35,440
It's, um, dehydrated powder
scorpion peppers.
335
00:14:35,442 --> 00:14:36,741
[Webb] So more scorpion.
336
00:14:36,743 --> 00:14:38,509
So, we got fresh scorpion.
Then we have dried scorpion.
337
00:14:38,511 --> 00:14:39,544
- [Cancho] Yeah.
- Which is concentrated.
338
00:14:39,546 --> 00:14:40,845
It is concentrated.
339
00:14:40,847 --> 00:14:42,280
So don't worry, we'll just add
a little bit to it.
340
00:14:42,282 --> 00:14:44,749
All right. How much
you gonna go?
341
00:14:44,751 --> 00:14:46,551
- And of course, I've gotta be really careful.
- That's good.
342
00:14:46,553 --> 00:14:48,553
- There you go. Is that good?
- [whispering] Aah.
343
00:14:48,555 --> 00:14:50,955
[Webb] Whoa. You can smell it.
Whoa.
344
00:14:50,957 --> 00:14:52,056
Do you want some?
345
00:14:52,292 --> 00:14:54,292
Do ya?
346
00:14:54,294 --> 00:14:59,030
Then this perilous paste goes
on two of the thick flour tortillas.
347
00:14:59,032 --> 00:15:01,299
Do-do-do-do-do. Done.
348
00:15:01,301 --> 00:15:03,034
[Canco] That's it? No,
come on. We gotta make it--
349
00:15:03,036 --> 00:15:05,270
- Uh.
- We gotta make it interesting.
350
00:15:05,272 --> 00:15:08,006
[Webb] The scorching surprise
is hidden amidst
351
00:15:08,008 --> 00:15:11,409
seasoned beef, lettuce,
queso and tomatoes.
352
00:15:11,411 --> 00:15:14,579
Oh, well let's just...
make it four pounds.
353
00:15:14,581 --> 00:15:16,881
[scoffs] You forget
about the weight.
354
00:15:16,883 --> 00:15:20,018
'Cause there's not one
but there's seven more.
355
00:15:23,757 --> 00:15:25,156
These are still the two hottest.
356
00:15:25,158 --> 00:15:27,225
[Cancho] You do me
a big favor? Will you, uh...
357
00:15:27,227 --> 00:15:29,861
Just hand me that over there,
really quick for me, please.
358
00:15:29,863 --> 00:15:31,429
- Sure.
- That will be lovely.
359
00:15:31,431 --> 00:15:33,965
- [Webb] What? Oh, what? This?
- Yeah, that will work.
360
00:15:33,967 --> 00:15:35,366
- [Webb] This stuff?
- Yeah.
361
00:15:35,368 --> 00:15:38,236
[Webb] Oh, which-- Did you?
Oh, I see.
362
00:15:38,238 --> 00:15:40,271
- You just fooled me.
- I just did.
363
00:15:40,273 --> 00:15:43,141
- You just made me go get something and then...
- So good luck.
364
00:15:43,143 --> 00:15:44,442
[crowd cheering, clapping]
365
00:15:50,383 --> 00:15:52,483
[Cancho] You got 30 minutes
to eat the whole thing.
366
00:15:53,053 --> 00:15:54,752
Are you gonna be 86?
367
00:15:54,754 --> 00:15:56,187
Or are you gonna be
in the Hall of Fame?
368
00:15:56,823 --> 00:15:58,323
Good luck.
369
00:15:58,325 --> 00:16:00,325
[Webb] Best case scenario
is that I don't reach
370
00:16:00,327 --> 00:16:02,593
the hot tacos
until the very end.
371
00:16:02,595 --> 00:16:06,264
Then I could eat them in a
hurry and cool off after I'm done.
372
00:16:06,266 --> 00:16:08,399
[crowd shouting]
Three, two one.
373
00:16:08,401 --> 00:16:09,534
[man] Woo!
374
00:16:10,770 --> 00:16:13,004
[crowd chanting] Go.
375
00:16:16,509 --> 00:16:19,177
The first taco is delicious.
376
00:16:19,179 --> 00:16:21,412
And only a little spicy.
377
00:16:21,414 --> 00:16:25,383
The sauteed beef and Peruvian
peppers are perfectly pairing.
378
00:16:25,385 --> 00:16:28,119
And I devour it on the way
to taco number two.
379
00:16:28,121 --> 00:16:29,220
[bell dings]
380
00:16:29,222 --> 00:16:31,022
[crowd] Woo!
381
00:16:31,024 --> 00:16:32,623
[crowd chanting] Casey!
382
00:16:41,368 --> 00:16:43,935
Taco two is
a scorching surprise.
383
00:16:43,937 --> 00:16:45,536
An aromatic ambush.
384
00:16:45,538 --> 00:16:48,006
A blazing booby trap.
385
00:16:48,008 --> 00:16:49,474
This is hot!
386
00:16:49,943 --> 00:16:50,975
Ahh!
387
00:16:51,878 --> 00:16:53,077
Whoa.
388
00:16:53,079 --> 00:16:55,613
This is about as bad a start
as I could have.
389
00:16:56,149 --> 00:16:57,215
Whoa.
390
00:16:58,485 --> 00:16:59,617
[bell dings]
391
00:17:01,688 --> 00:17:02,987
[Webb] I'm in Hartford,
Connecticut
392
00:17:02,989 --> 00:17:06,257
taking on 86 Bar's
Taco Roulette challenge.
393
00:17:06,259 --> 00:17:08,893
Eight tacos
totaling four pounds,
394
00:17:08,895 --> 00:17:10,728
contain two secret scorchers
395
00:17:10,730 --> 00:17:12,497
with ghost and scorpion peppers.
396
00:17:12,499 --> 00:17:15,466
[crowd chanting] Casey!
397
00:17:15,468 --> 00:17:18,536
- I quickly 86 one regular taco.
- [bell dings]
398
00:17:18,538 --> 00:17:21,773
But the first flaming
fire trap has just hit me.
399
00:17:22,208 --> 00:17:24,008
Ahh!
400
00:17:24,010 --> 00:17:26,277
[crowd cheering]
401
00:17:27,247 --> 00:17:30,748
My mouth is on fire
and I need to take a break.
402
00:17:32,252 --> 00:17:34,385
But I can't stop down for long.
403
00:17:34,387 --> 00:17:37,121
There are still three pounds
of tacos remaining.
404
00:17:37,123 --> 00:17:41,759
With my face to the flame, there's
nothing I can do but power through
405
00:17:41,761 --> 00:17:47,031
and I pray I don't meet this
taco's evil twin anytime soon.
406
00:17:49,235 --> 00:17:50,201
Wooh!
407
00:17:51,871 --> 00:17:54,172
The burning isn't subsiding.
408
00:17:54,174 --> 00:17:57,975
But taco three is as delicious
and harmless as can be.
409
00:17:58,378 --> 00:17:59,410
Ahh!
410
00:18:03,116 --> 00:18:04,949
Ahh.
411
00:18:05,952 --> 00:18:07,151
Whoa.
412
00:18:07,153 --> 00:18:08,586
Oh, no.
413
00:18:08,588 --> 00:18:11,756
Taco four is the second bullet.
414
00:18:11,758 --> 00:18:15,393
It's like pouring gasoline
on a fire.
415
00:18:15,395 --> 00:18:17,161
I think it will slow him down.
416
00:18:17,163 --> 00:18:21,833
I was hoping both fiery fiends would
come much later in the challenge.
417
00:18:21,835 --> 00:18:26,003
But the Fire Gods
laughed at my hopes.
418
00:18:26,005 --> 00:18:28,439
This is seriously
slowing me down.
419
00:18:28,441 --> 00:18:31,909
With each bite, I'm pouring
more lava in my mouth.
420
00:18:31,911 --> 00:18:33,778
All right. Four tacos down.
421
00:18:33,780 --> 00:18:36,214
-Four to go. How we doing, Casey?
-Ahh!
422
00:18:36,216 --> 00:18:37,414
[bell dings]
423
00:18:37,416 --> 00:18:40,952
Both tricky tacos are eaten
but they're not gone.
424
00:18:40,954 --> 00:18:45,022
They're making every bite
after them, a challenge.
425
00:18:45,024 --> 00:18:47,225
It's tough for me to go on.
426
00:18:47,227 --> 00:18:51,362
Let me see if the people of
Hartford are in the mood for excuses.
427
00:18:51,364 --> 00:18:55,032
-[shouting] Let's go, Casey! Eat those tacos!
-[crowd] Woo!
428
00:18:55,034 --> 00:18:56,734
[crowd chanting]
Eat those tacos!
429
00:18:56,736 --> 00:18:58,603
Apparently not.
430
00:18:58,605 --> 00:19:00,972
- Spin that wheel, Casey!
- [crowd shouting] Woo!
431
00:19:00,974 --> 00:19:02,874
Three tacos left, but I've spent
432
00:19:02,876 --> 00:19:04,441
so much time recovering
433
00:19:04,443 --> 00:19:08,312
from the two nuclear ninjas,
that it's a race against the clock.
434
00:19:08,314 --> 00:19:10,481
Come on, Casey!
86 those tacos!
435
00:19:10,483 --> 00:19:12,984
[crowd chanting] 86!
436
00:19:12,986 --> 00:19:14,852
- Two tacos left.
- [bell dings]
437
00:19:14,854 --> 00:19:16,420
Is there a light
at the end of the tunnel?
438
00:19:16,422 --> 00:19:18,189
Or am I hallucinating?
439
00:19:18,191 --> 00:19:21,058
[crowd chanting] Casey!
440
00:19:21,060 --> 00:19:23,494
He's gonna be on the wall.
He's gonna win this challenge.
441
00:19:24,097 --> 00:19:26,130
[crowd chanting] Last taco!
442
00:19:29,269 --> 00:19:31,302
[crowd chanting]
One more bite!
443
00:19:31,304 --> 00:19:33,371
[crowd] Woo!
444
00:19:34,507 --> 00:19:37,475
[bell dings]
445
00:19:39,913 --> 00:19:42,180
You beat the challenge.
Congratulations.
446
00:19:42,182 --> 00:19:44,382
Your picture is gonna go
on our website.
447
00:19:44,384 --> 00:19:45,950
- [Webb shouting] Yeah!
- Thank you so much.
448
00:19:45,952 --> 00:19:47,084
[crowd] Woo!
449
00:19:47,086 --> 00:19:49,754
In the battle
of Man versus Food.
450
00:19:50,190 --> 00:19:51,455
Man won!
451
00:19:51,457 --> 00:19:52,557
Woo!
452
00:19:53,626 --> 00:19:55,927
I love you, 86.
453
00:19:55,929 --> 00:19:59,163
I love you, Hartford. Yeah!