Tongue-in-Cheek Barbacoa
As seen on TV
Which Show?
Who made this dish?
Oscar's second-course option leans into wordplay: a barbacoa using both beef tongue and beef cheek - tongue in cheek - braised low and slow, then wrapped in a soft collard green leaf as a Carolina-Southern nod.
Oscar: "For the second option, I'm presenting a Barbacoa wrapped in a collard green. In the barbacoa, I'm doing tongue in cheek. It's kind of funny."
Plated with a duo of salsas - tomato and tomatillo - plus pinto beans alongside. Brandon helps roll the wraps during service.
Oscar tableside: "Tongue in cheek barbacoa, and then a duality of salsas. Because I feel growing up Mexican American, it's like you're never Mexican enough. You're never American enough."
{Michael}: "Oscar's dish, I would come back to this restaurant for over and over again."
{Tom}: "Worth the wait."
{Gail}: "The barbacoa is so tender."
{Kristen}: "Oscar's dish is sophisticated in ways that I don't think I've seen any of his dishes so far. Oscar, home run this one for me."
{Michael}: "I have no complaints. No complaints either."
Judges' table - {Kristen}: "Oscar, the barbacoa. This is a dish like, notes, none."
{Claire}: "It was done with such refinement. The meat and the beans together were anxious. The respective sauces gave real dynamism. I loved it."
{Tom}: "Flavors were just spot on. Cooking was perfect. Really should be proud of this one."
(Table consensus: best dish of the night.)
