In the season 19 penultimate episode, the remaining contestants arrived in Tucson. For the quickfire, they headed to the oldest Mexican restaurant in the country, El Charro. The owner, Chef Carlotta Flores, wanted them to make something amazing using carne seca, which means dried meat in Spanish.
The competitors became more familiar with other local ingredients when season 18 contestant, Maria Mazon, took them to Mission Garden to learn about various native plant species in the region. They would need to apply what they learned in the elimination challenge where they had to create two dishes, a savory and a sweet. They would need to highlight chiltepin peppers in one dish and cactus in the other.
Next week we’ll find out who will win the title of Top Chef. To see who is still in the running, check out our newest Power Rankings.
Note: I apologize for the Top Chef Power Rankings delay but Star Wars Celebration got in the way.
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