Spice It Up
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Spice It Up
Keri cooks the team's popular chicken tikka masala dish for their first challenge in Santa Monica, Calif. The team that sells the first $200 worth of its signature dish wins an advantage in the first leg of the race.
Photo By: David Becker ©2015, Television Food Network, G.P. All Rights Reserved
Spice It Up
The ladies are the first to meet Tyler on the Santa Monica Pier after selling out of their signature dish. They win an additional $100 toward their seed money. Now it's on to Lake Havasu City, Ariz., the first stop in the race.
Photo By: Eddy Chen ©2015, Television Food Network, G.P. All Rights Reserved
Spice It Up
Chris prepares an order of jerk chicken lettuce wraps. Instead of making a curry, the ladies decided on a cooler, lighter dish for their Arizona customers, but also one that's not nearly as complicated and takes less time to make.
Photo By: David Becker ©2015, Television Food Network, G.P. All Rights Reserved
Spice It Up
The ladies find a great spot under the London Bridge, but everything is up in the air when Tyler surprises them with a Truck Stop challenge: The teams must sell 20 orders of fish and chips. Unfortunately they can't keep up with demand.
Photo By: David Becker ©2015, Television Food Network, G.P. All Rights Reserved
Spice It Up
Unable to meet Tyler's challenge, the ladies move to Main Street, hoping to get a dinner crowd. But it's not as busy as they had hoped. Keri and Nichole resort to hustling customers. "It's like a zombie town," Keri complains.
Photo By: David Becker ©2015, Television Food Network, G.P. All Rights Reserved
Spice It Up
After mediocre sales in Flagstaff, Ariz., the teams move on to Sedona, Ariz., where the ladies decide to tailor their menu to the locals, adding a vegetarian option that turns out to be a big hit, and people come back for more.
Photo By: Jeremiah Alley ©2015, Television Food Network, G.P. All Rights Reserved.
Spice It Up
Tyler surprises the teams with a Truck Stop challenge that will have them selling rattlesnake-and-rabbit sausages out of Jeeps in Sedona Park. The ladies have no problem rising to the challenge, as Nichole explains, "We have the advantage because we're from Arizona." The team is among the first to set off.
Photo By: Jeremiah Alley ©2015, Television Food Network, G.P. All Rights Reserved.
Spice It Up
In a last-ditch effort to maximize sales, the ladies slash their prices on their last day in Arizona. And it pays off: Not only have they won the Truck Stop challenge, they also made the most sales that week.
Photo By: Jeremiah Alley ©2015, Television Food Network, G.P. All Rights Reserved.
Spice It Up
Once in Santa Fe, the ladies establish a spot on The Plaza, but Nichole is finding their dishes are too complicated to describe for customers. Many are leaving for nearby trucks with simple foods like burgers and waffles. "Seriously, right now, I wish we did just make burgers," Keri says.
Photo By: Mark Holm / AP Images ©2015, Television Food Network, G.P. All Rights Reserved
Spice It Up
Facing their first Speed Bump, all the teams must sell out without restocking their supplies. On their last shopping opportunity, Chris is worried. "Gauging what food we have left, I'm not feeling too confident for tomorrow," she says.
Photo By: Mark Holm / AP Images ©2015, Television Food Network, G.P. All Rights Reserved
Spice It Up
Trying a tactic that's worked before, the ladies lower their price points to $10 a dish, although Keri doesn't think it's the best idea. After a rush of customers, they sell out quickly and pack it in early, because their supplies are exhausted.
Photo By: Mark Holm / AP Images ©2015, Television Food Network, G.P. All Rights Reserved
Spice It Up
With an $80 difference separating the bottom two teams, Spice It Up and GD Bro Truck, Tyler announces that the ladies of Spice It Up are in last place and will not be advancing to Texas. "I'm positive that you'll be able to translate this experience back into your business when you get home," Tyler tells them.
Photo By: Mark Holm / AP Images ©2015, Television Food Network, G.P. All Rights Reserved
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