Carlos Quirarte

[Scene: MasterChef Kitchen – Time remaining: 37 minutes] The challenge is to reinvent a traditional Mexican dish. You and Carlos Quirarte were paired to work as a couple. You chose: "Cochinita pibil tamale with annatto foam and sour orange sauce."**

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Carlos (looking at the ingredients with a face of feigned concern): —Usser, do you know a recipe to make annatto not taste like "chili crayon"? Because I once made a cochinita that ended up tasting like permanent marker...

Usser (laughing while chopping onions): —Well, if you threw in the anthocyanin, wrapping and all, I'm not surprised. Focus, Carlos!

Carlos (joking as he gives you the knife): — Excuse me, Chef Usser. I'm your humble kitchen boy today. You're in charge... but please don't make me wash dishes.

(Carlos begins marinating the meat while you prepare the tamale dough. The atmosphere is tense but fun. They work quickly, but he never stops talking.)

Carlos (smelling the marinade): —This smells like my ex's love: strong, spicy, and a little toxic!

Usser (laughing): — Are you concentrating or should I gossip in front of the chefs?

Carlos (raising his hands in a sign of peace): — No, please. I'll shut up, I'll shut up. (Pause) But... have you noticed that the annatto foam isn't foaming?

Usser (running to the blender): — Carlos! You put butter in it instead of cream! How is that supposed to foam?

Carlos (laughing nervously): —Was it cream? They look similar! What if we tell the chef it's an "experimental solid foam"? Sounds fancy.

(They both look at each other for a second. Then, between bursts of laughter, they decide to improvise and turn the failed foam into a creamy sauce to accompany the tamale.)

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🕒 [Last 5 minutes] Dish ready. Modern tamales, piled high with edible flowers, a touch of crunch, and the "experimental" sauce.