The judges for this episode are; Marc Murphy, Aaron Sanchez and Chris Santos and the host, as always is Ted Allen.
The competitors were; Saul Ortiz-Cruz, executive chef of T&T Tacos & Tequila at the Luxor in Las Vegas, Mia Castro, chef de partie in Las Vegas, Mike Minor, executive chef at Border Grille at Mandalay Bay in Las Vegas and Royden Ellamar, executive chef of Sensi Restaurant at the Bellagio in Las Vegas.
The first round appetizer mystery box contained; Jarred Pig's Feet, Tres Leches Cake, Jicama and Culantro. Mike made crispy pig's feet tres leches with jicama salad using onion, jalapenos and red wine vinegar. Royden made tres leches and crispy pig's feet cake with jicama slaw using soy sauce, basil and siracha. Mia made arugula salad with crispy pig's feet and tres leches crumble using butter, flour, honey and sherry vinegar. Saul made pig's feet tostada using cilantro, lime and red onion. The chef who did not make it to the next round was Mike, who did not repurpose the cake.
For the second and entree round the mystery box contained; Goat Chops, Churros, Tequila and Huitlacoche. Royden made marinated goat chop with huitlacoche & churro hash using lime, soy sauce and rice vinegar. Saul made guajillo adobo goat chops with huitlacoche puree using mint, thyme, dill and bell peppers. Mia made churro crusted goat chop with huitlacoche bread pudding using heavy cream, tomatoes, eggs and lime zest. Saul was "Chopped," because the judges felt that his entree dish was sloppy.
The next round was the dessert box with; Whole Coconut, Pepitas, Piloncillo and Yucca. Mia made piloncillo cake with yucca & coconut custard using buttermilk, flour, sugar and eggs. Royden made yucca malasadas with coconut caramel using sugar, butter and vanilla. Mia was eliminated, and Royden was the winner of the $10,000 and title of champion of "Chopped."