cream and the flour, I can't do it again.

And she's like, you know, sometimes in life, Chris, we're going to have obstacles.

And those obstacles are meant to show us whether we're supposed to go somewhere else or whether we're supposed to try it again one more time.

And she's like, I have a feeling you need to try this again.

And I just stayed quiet because Ms. Hyatt had a way with her words, and she was usually right.

But I walked away, and about a week or two later, I received a phone call saying, we chose you to compete.

And I'm like, well, I never submitted an essay.

Something like that, probably.

What comes to mind? Who's around you? Who made it? Who's with you? How old are you? And

what's happening? I'm about five years old.

I'm in my family restaurant and I'm right there in the counter that was in the middle, silver commercial style counter.

And mom just starts cutting up the huge boliche that she made and mom stuffs it with chorizo.

Wait, wait, wait, wait.

What's boliche? Boliche is like a picture like a beef tenderloin, a beef round.

She roasts it, but before she roasts it, she makes an incision in the middle and she stuffs it all the way, which for me, I never understand how she's like, if it's this big, how she stuffs it all the way with chorizo, but it's just in there.

What's next for Chris?

[upbeat music] All right, we are back.

As you can see, we've eaten the tacos.

We've still got a couple more over here, but now it is time to make our spa- spicy mezcal margarita.

Yes, sir.

Tell us about what we have here as far as the spread.

Okay, so m- I think the most important thing, uh, there's two very important things when you're making a good margarita.

Okay.

And that tastes good.

You got the ropa vieja and then c- the tacos, obviously.

The tacos and the signature garlic aioli, and, uh, the cheese, you know.

And today we're using a little four cheese Mexican blend, but you could use any cheese type of situation.

We're using white corn tortillas.

A- and, and the secret there is once you dip it in that, that little fattiness and the, and the au jus of the, of the beef, let it crisp up.

Okay

OkayAnd that tastes good.

I just need...