"Das ist ein RIESEN-VIECH!"😅 Koch Basti ist BESSER als Fernsehen! 🤣🤣🤣 | 1/2 | Mein Lokal, Dein Lokal

Nuremberg next door, Mexico in the middle, Andreas swears at his Tex-Mex kitchen. Does he also score points with our professional Mike Süsser? Do you want your burger medium? Medium, if possible. Is it possible or not? Oh, that's already a bit colorful. The professional comes and takes on the competition, because it is more than next to it. The faeta meat was dry. Shit. You don't have to use the word at all, because none of it is shit. Arjan is looking for the hair in the soup and finds something completely different. Look, what is that? Hair. Day 3 in the Würstchenmecker Nuremberg. Half a million francs live here. Five of them cook for the gastronomic weekly win. Yesterday, Raúl was able to put his Il Rossini in the lead, but the next contender is already waving, Andreas Pueblos. Top chef Mike Süsser is on the road in Wendelstein, 20 minutes from Nuremberg. But where is it going to Mexico? So, just in the residential area, now at the shopping center. There is the Pueblos from Andreas. There is now a Tex-Mex kitchen. Tex-Mex is a bit of a bar meal. Now I'm curious if that can hold up. But okay, it can also be delicious. I'm looking forward to it. Let's take a look. Andreas has 0.0 Mexicans, but he has a sunny mood for it. In Wendelstein, I think we are already one of the coolest bars. There is only one. We try to be very authentic. The basic ingredients are of course very simple. Beans, rice and very hearty. But it's a great kitchen. And how are you today? Yes, I'm excited about Mike. I'm looking forward to him coming. He's not just coming, he's already there. The Pueblos is located in the parterre of a shopping area. But Mike immediately finds something else top-notch. Now we have arrived at your place. Great, I'm happy. You have a great dynamic. What kind of Mexican food is that? Look at me. Sporty, sporty. In the middle of the shopping center, is that in the evening? Do you get good guests here? I live more from the day-to-day business. They come down from the fitness studio. And then people also come from outside. They have made their own names. And yes, they are really good here at the start. It turned out 30 years ago, that I met a guy who opened a shop. And then I helped him. And so I got stuck in this business. What does Mexican mean? But Tex-Mex is such a mixture. This whole idea was born in America. Northern Mexico, Texas. A little bit of bar food. Tan food, fancy food. It's stamped quickly. Yes, it's delicious. But it's also relatively simple. And can be processed well. Made for Germans, you have to say. Nicely decorated. The eye definitely gets something to eat here too. Latin America greets. Quite a lot of decoration. Do you do that or do you have a girl who did it? There was already a lot in the store. I also took over. There was a lot in there. Made with a lot of love. I exchanged a lot. What I didn't like about the Mexican. Maya calendar always belongs in there. You also have a corner back there. Pueblo means village, by the way. Andreas' villages are more than 100 square meters. And even have their own flag. Or how? What is that? This is my order system. Non-verbal communication. What? Now I'm knocking on the door. No, that's just an order system. Tell me. You see the flag? I have a wish. Flag down. Does that work? Does it work? Wonderful. Does it explain it to people? It's also on the map. I introduced it to my old business 30 years ago. It's a brand mark. You always have to see the flag. The waiter has to look around the corner in a restaurant. Up to 50 guests can find a place here in Pueblo at the same time. And shovel Tex-Mex into themselves. By the way. I'm hungry for food now. How does it look? Will you bring me into the kitchen? Basti is already ... Is he nervous? Very nervous. Uwe, nervousness is not a good assistant chef. So, that's Basti. Mike, Mr. Fiefer. Now it's going to be Mexican. Or Tex-Mex. I'll get something nice from you now. You'll get a really cool Tex-Mex burger. Tex-Mex wrap burger. Wrap burger? Yes, really cool. It's also the good women's version, because it's not quite as powerful. But awesome. Not powerful. This Tex-Mex cuisine that I know from Germany is usually powerful. Step 1. The handle into the meat department. Nice. Do you make the patties yourself? No, we get them from our home butcher. The amount we order, 30, 40 pieces, are also gone within two days. Is that pure beef or ...? This is pure beef, 180 grams. Looks like a good quality. Also from the butcher. You're making it longer now, because it's not the classic round burger. Correct. So that the plate can also be filled completely. While the meat goes into the brisket mode, step 2 follows. Now I'll put all the ingredients on a plate. All nice and clean. Filled clean. May I say that too? Sure, you can, Mike. And chewing is also allowed. What else comes in the wrap burger besides cheddar? Our Joli. I make it every day. You do it yourself? Yes. Can I taste it? Try it. Do you make it with homemade mayo? Yes. Then I pull it up with garlic and salt. A good Joli, freshly made, is always fine. Everyone who orders a main course, gets it. A little giveaway. With our salsa, which I also make myself. The salsa is usually made in Germany from tomato pelati. These peeled tomatoes, that's always the basis. And then you cut something in. Joli is a burger child and has been the Tex-Mex chef for a year. He likes to make dips and sauces himself. What's that? Sour cream? This is sour cream. Milk, mayonnaise and lard together. This is our homemade sauce right now. How is it made? Mayonnaise, mustard, ketchup. Yes. And then there are herbs in it. A little cumin is in it. Cumin? Yes. That's a lot of dip sauces, that I'm eating right now. They're all made by ourselves. Except for our herb salad, which I refine a little. But I make it every day. So you're all alone in the kitchen? Yes. When we have a big buffet, a dishwasher comes and helps here. Do you want a burger? Medium? Medium, if possible. It's all coarse. Oh, he already has that. But it's hidden. Yes, twice and three times. It's not a small portion. What does it cost afterwards? Do you know that from the top of your head? As a daily meal, which we also recommend the most, it costs 8.99 plus the side dish. 8.99 is cheap. That's a huge fee. Minced meat, bacon, fried egg, aioli and, and, and. Is that still on the grill? Now it's still on the grill. Where do I have my stuff? There it is, look. Maik is away and away, from the chef. That's really a guy. It's fun, isn't it? I'm actually always like that. Really? One is still possible. Basti, part 2. Better than television. Should I get the boss now or is he stressing again? I'll get him now. We have our own intimate relationship, Andreas and Basti. You, master. Should I get the boss now or is he stressing again? He's already coming around the shoulder. A great mentor. I'm going to set the plate now. He's his own brand, I would say, the young man. We are colorful. You have to love and hate him. We love each other. In the beginning they didn't even like us. Really nice and now we're on it. Well, best of luck. I think it comes from the old old breakdancing. Yo, man. What about the sweet test? I wish you a good appetite. It doesn't look like a burger, of course. It looks like a tortilla pocket. Opened. So, Basti, is it going well? As a cook, I don't always give my best. Otherwise I wouldn't send anything out. I assume and hope that he likes it. Oh, oh, oh. The cool Basti is a bit nervous, isn't he? Oh, yes, nervous. And now Mike's judgment. It's juicy. It's not quite medium in that area. But you can just say that. And it's a simple dish. You can say that, too. But it's delicious. I won't give you points, but you can keep up with the speed. When the people come, I think so. And I think that was very difficult. For two and a half minutes. Two and a half minutes. Thank you for the food, Mike. Andreas, what does the gut feeling say? I assume that Mike was enthusiastic for our Tex-Mex bar. I thought it was really cool. And Mike? So, I had a really nice Tex-Mex bar visit. Andreas, a great host. The cook, Basti, is his own type. I don't hope that he gets through when the others come. I ate well.