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[ INHALES DEEPLY ]
I HOLD IN MY HAND THE 3/4-POUND DON JUAN BREAKFAST TACO
HERE AT JUAN IN A MILLION IN AUSTIN, TEXAS.
IN ORDER FOR ME TO GET MY NAME ON THE JUAN OF FAME,
I NEED TO FINISH THIS, PLUS SEVEN MORE
IN ORDER TO TOPPLE THE CURRENT RECORD
AND GAIN THE TITLE OF DON JUAN TACO CHAMPION.
I'M ADAM RICHMAN,
A FOOD FANATIC WHO'S HELD NEARLY EVERY JOB
IN THE RESTAURANT BIZ.
AND NOW I'M ON A MOUTHWATERING JOURNEY
TO FIND AMERICA'S GREATEST PIG-OUT SPOTS...
OH, MY GOD. HAPPY BIRTHDAY TO ME.
...AND TAKE ON THE COUNTRY'S
MOST LEGENDARY EATING CHALLENGES.
Man: LADIES AND GENTLEMEN, THIS IS THE CARNIVORE CHALLENGE.
I'M NO COMPETITIVE EATER...
THIS IS HISTORY IN THE MAKING!
...JUST A REGULAR GUY WITH A SERIOUS APPETITE.
[ CHEERS AND APPLAUSE ]
Richman: SUICIDE SIX-WINGS CHALLENGE.
All: GO, ADAM, GO!
Man: ONE MINUTE AND COUNTING!
THIS IS MY ULTIMATE HUNGER QUEST.
-- Captions by VITAC -- www.vitac.com
CAPTIONS PAID FOR BY DISCOVERY COMMUNICATIONS
TODAY I'M IN AUSTIN, TEXAS,
AND WHEN YOU'RE IN THE CAPITAL CITY OF A STATE
THAT PRIDES ITSELF DOING EVERYTHING BIG,
YOU CAN BE DARN SURE TO EXPECT SOME PRETTY COLOSSAL FOOD.
AND THAT IS EXACTLY WHAT I FOUND.
I HAVE A FEW STOPS
BEFORE MY SHOWDOWN WITH THE DON JUAN TACOS.
THE FIRST IS IN ROUND ROCK, TEXAS, 20 MILES NORTH OF AUSTIN.
IT'S JUST AFTER SUNRISE HERE AT ROUND ROCK DONUTS,
AND I'M HERE TO CHOW DOWN ON A TRUE TEXAS TRADITION.
YEAH, THAT'S RIGHT -- DOUGHNUTS.
BECAUSE OF A WAVE OF IMMIGRANTS FROM EASTERN EUROPE
IN THE EARLY 19th CENTURY, TEXAS HAS ONE
OF THE RICHEST DOUGHNUT TRADITIONS IN THE COUNTRY.
AND ONE OF THE BEST AND BIGGEST
YOU'RE LIKELY TO FIND IN THIS NATION
IS FOUND RIGHT HERE -- ROUND ROCK DONUTS.
SO AS GOOD AS THESE DOUGHNUTS ARE,
THE LINE CAN SOMETIMES STRETCH AROUND THE BUILDING,
AND THEY EVEN HAVE A DRIVE-THROUGH.
FORTUNATELY, 'CAUSE I HOST THE SHOW, I GET TO GO IN FIRST.
UNH-UNH. LISTEN, MY FRIEND -- NOT HERE IN TEXAS.
BACK OF THE LINE.
BACK OF THE LINE. OKAY.
Richman: SO, YOU THINK I SHOULD TRY THE CHOCOLATE
INSTEAD OF THE ORIGINAL ROUND ROCK,
OR SHOULD I DO AN ORIGINAL ROUND ROCK
AND THEN BUILD MY WAY UP INTO THE VARIETY PACK?
YOU NEVER HAD IT BEFORE,
SO I'D START WITH THE ROUND ROCK.
MMM.
BECAUSE IT'S WARM,
IT ACTUALLY MELTS WHEN YOU PUT IT IN YOUR MOUTH.
IT'S ALMOST LIKE A CRèME BRULéE
'CAUSE IT HAS THE CRISPINESS AND THE SUGAR ON THE TOP
AND THIS VERY EGGINESS ON THE BOTTOM.
IT'S REALLY LIGHT.
FOR OVER 70 YEARS,
ROUND ROCK DOUGHNUTS HAVE BEEN MADE CAREFULLY BY HAND,
USING FARM-FRESH EGGS AND YEAST.
THESE AREN'T THE MACHINE-MADE
BAKING-SODA-AND-SHORTENING DOUGHNUTS
YOU'D FIND IN A CHAIN,
AND ONE VARIETY ISN'T JUST DELECTABLE, IT'S HUGE.
[ Echoing ] BEHOLD THE TEXAS DOUGHNUT.
YOU GOT TO EXPLAIN TO ME HOW THIS BAD BOY CAME INTO BEING.
WAS THERE LIKE A NUCLEAR EXPERIMENT
AND A REGULAR DOUGHNUT LANDED,
OR IS THIS LIKE A REGULAR DOUGHNUT
THAT YOU MAKE ANGRY AND IT GETS REALLY BIG?
ALL OF THE ABOVE.
SO, IT'S BOTH A RADIOACTIVE, INCREDIBLE HULK,
ANGER-ACTIVATED PASTRY.
I LOVE IT.
THIS SUGARY BEHEMOTH IS 14 INCHES IN DIAMETER
AND WEIGHS AN ASTONISHING 2 POUNDS.
WOW.
WOW.
[ LAUGHTER ]
GENTLEMEN, TO ROUND ROCK.
TO ROUND ROCK.
I HAVE TO MAKE THIS TEXAS BAD BOY FOR MYSELF.
12-YEAR ROUND ROCK VETERAN POLO GARCIA
AGREES TO SHOW ME HOW.
AND SINCE MAKING A ROUND ROCK DOUGHNUT OF ANY SIZE
IS SUCH AN ART FORM,
WE START WITH A BATCH OF THE BASICS.
ALL RIGHT, SO, THIS IS ALREADY PROOFED,
SO THE YEAST HAS HAD A CHANCE TO RISE
AND AERATE THE DOUGH. OKAY.
GIVE IT THE BODY. SEE?
I THINK YOU SPRAYED ME A LITTLE BIT.
I'M NOT SO HAPPY AT YOU. CAN I DO JUST ONE OF THESE?
THAT'S RIGHT.
I JUST TORE IT. OH, I'M LAME.
NOW WE'RE GONNA CUT IT.
THIS THING LOOKS SO COOL -- A DOUGHNUT CUTTER.
AND THAT ALSO MAKES THE DOUGHNUT HOLES, TOO.
AWESOME.
THERE YOU GO.
♪ I'VE BEEN WORKING ON THE DOUGHNUTS ♪
♪ ALL THE LIVELONG DAY ♪
AFTER POLO SCHOOLS ME IN PICKING OUT DOUGHNUT HOLES...
I WANT YOU TO USE YOUR FINGERS.
HOW DO YOU DO IT SO FAST? YOU'RE REALLY GOOD.
OH, YOU'RE DOING DOUBLE TIME.
OH, YEAH. I LEARNED FROM THE MASTER.
...IT'S TIME TO HIT THE FRYER.
LET'S DO IT. FRY THAT DOUGHNUT.
THE DOUGHNUTS COOK ABOUT A MINUTE ON EACH SIDE
UNTIL THEY NEED A FLIP.
AND SINCE HOT OIL IS INVOLVED,
POLO APPLIES A SPECIAL TECHNIQUE.
YOU ARE FAST, MY MAN.
HUP! HEP! HO!
HUP! HEP! HO! HUP!
THANK YOU, AUSTIN!
SEE YOU NEXT TOUR!
THEN I POUR ON ROUND ROCK'S DECADENT ORANGE GLAZE.
IT'S ALSO HANDMADE, USING VANILLA, BUTTER, SUGAR,
AND A FEW SECRET INGREDIENTS.
BORN TO DO IT, BORN TO DO IT.
FRESH FROM THE FRYER, NEWLY ICED BY ME AND POLO.
MMM.
IT'S LIKE CARAMEL.
YOU THINK YOU'RE TAKING THIS HUGE BITE,
AND IT ALL SHRINKS... AND MELTS IN YOUR MOUTH.
IT'S LIKE THIS LITTLE BIT OF CANDY,
BUT IT'S GOT THE CHEWINESS OF A CAKE.
AFTER EATING THE BEST,
THE ONLY THING LEFT TO DO IS MAKE THE BIGGEST.
AND FORGET FANCY DOUGHNUT CUTTERS.
TO MAKE A TEXAS DOUGHNUT, YOU NEED A BUCKET.
RIGHT NOW, I'M CUTTING
ONE OF THE ABSOLUTE SINGLE BIGGEST DOUGHNUTS
THAT YOU CAN BUY IN THE WORLD,
AND IT'S AWESOME!
IT'S ABOUT 2 POUNDS.
THAT'S ONE DOUGHNUT WITH AS MUCH DOUGH TO MAKE A DOZEN.
WOW, LOOK AT THAT.
THAT'S UNBELIEVABLE, REALLY, HOW BIG IT IS.
IT'S LIKE A SNOWSHOE.
AND WHAT'S ALSO GREAT
IS HOW IT REALLY FORMS A NICE, HARD CRUST.
YOU CAN EVEN HEAR IT.
[ TAPPING RHYTHMICALLY ]
SORRY, I JUST BROKE THE DOUGHNUT.
I'M GONNA STOP.
AFTER SOME MORE GLAZING...
[ GROWLING ]
...I ICE MY WAY INTO ROUND ROCK HISTORY.
[ Southern accent ] I JUST BRANDED ME A DOUGHNUT.
POLO, I'LL SEE YOU DOWN THE TRAIL, PARTNER.
I'LL SEE YOU, TOO.
Y'ALL COME BACK, NOW, YA HEAR?
COMING UP, A 150-YEAR-OLD RECIPE
THAT SENDS MY TASTE BUDS INTO OVERDRIVE.
THIS IS A PRIVATE MOMENT, MAN.
[ CHUCKLES ]
AND CAN I EAT MY WAY THROUGH 6 POUNDS OF BREAKFAST TACOS
AND INTO THE RECORD BOOKS?
EATING 8 DON JUANS IS PRETTY MUCH IMPOSSIBLE.
[ CHEERS AND APPLAUSE ]
I CAME ALL THE WAY TO AUSTIN, TEXAS,
TO TAKE THE DON JUAN TACO CHALLENGE.
BEFORE THE BIG SHOWDOWN, I'M HEADING 25 MILES SOUTHWEST
TO HILL COUNTRY, BARBECUE'S HOLY LAND.
MY NEVER-ENDING QUEST FOR BARBECUE BLISS HAS LED ME RIGHT HERE
TO THE SALT LICK IN DRIFTWOOD, RIGHT OUTSIDE AUSTIN, TEXAS.
THIS PLACE IS SAID TO HAVE SOME OF THE BEST BRISKET, RIBS,
AND SAUSAGE IN THE LONE STAR STATE,
AND TODAY THEY'RE ENJOYED BY BOTH REBELS AND YANKEES...
AND RED SOX, 'CAUSE WHEN IT COMES TO BARBECUE,
EVEN THEY HAVE GOOD TASTE.
WHAT IS YOUR FAVORITE MEAT ON THE PLATTER?
WHAT'S YOURS?
RIBS.
Woman: BRISKET.
Woman #2: SAUSAGE.
[ LAUGHTER ]
I DIDN'T MEAN IT LIKE THAT.
[ LAUGHTER ]
WHILE ALL THE MOUTHWATERING MEATS
ON SALT LICK'S MENU ARE EXCEPTIONAL,
ONE THING IN THIS PLACE IS A TRUE TEXAS TREASURE --
THE OPEN PIT.
OH, MY GOD, AN OPEN PIT.
AN OPEN PIT -- YOU CAN'T FIND THESE ANYWHERE ANYMORE,
NOT JUST IN TEXAS -- ANYWHERE.
SOME STATES DON'T EVEN ALLOW THEM.
THAT -- THAT IS HOW YOU GET
PROPER TEXAS HILL COUNTRY BARBECUE.
CAN'T FAKE IT.
HILL COUNTRY BARBECUE CENTERS ON BRISKET,
A CUT OF BEEF THAT REQUIRES HOURS OF SLOW COOKING
TO MAKE IT TENDER ENOUGH TO EAT.
BEFORE A BRISKET AT SALT LICK HITS THE PIT,
A DRY RUB IS GENEROUSLY APPLIED.
THIS IS GOOD. I FEEL LIKE I'M IN MASSAGE SCHOOL.
OH, YEAH.
YOU HAVE A LITTLE BIT OF TENSION RIGHT ALONG THE FAT.
JUST A LITTLE BIT OF TENSION.
OWNER SCOTT ROBERTS,
THE CURRENT CURATOR OF HIS FAMILY'S 150-YEAR-OLD RECIPES,
SHOWS ME SALT LICK'S TAKE ON HILL COUNTRY TRADITION.
ALL RIGHT, I WANT TO SEE THIS THING COOKED.
LET'S DO IT. THIS IS THE BEST PART!
ALL RIGHT.
IT'S INCREDIBLE.
EVERY SINGLE PROTEIN, EVERY SINGLE MEAT --
IT IMPARTS SUCH A DIFFERENT SMOKE
AND SUCH A DIFFERENT SMELL,
AND WHEN THEY ALL ARE TOGETHER, IT'S LIKE PARADISE.
THE FOUNDATION FOR THIS AROMATIC NIRVANA
IS THE WOOD THAT FUELS THE FIRE,
AND SALT LICK IS VERY PARTICULAR ABOUT WHAT THEY USE.
THIS KIND OF OAK IS THE HEAVIEST OF ALL THE OAK FAMILY,
WHICH MEANS IT'S THE DENSEST.
IT'S THE DENSENESS OF THE WOOD THAT I BELIEVE CREATES A SMOKE
THAT'S DIFFERENT THAN ANY OTHER OAK SMOKE.
SALT LICK KEEPS A BUCKET OF WET PECAN SHELLS
THAT HELP KEEP THE FIRE AT BAY
AND ADD MORE FLAVOR TO THE SMOKE.
THE OAK-AND-PECAN-INFUSED MEAT
WILL TELL YOU WHEN IT'S READY TO FLIP WITH A POP.
THERE'S NO SET TIME.
OH, LOOK AT THOSE SCORING MARKS.
AND WHILE MOST HILL COUNTRY JOINTS KEEP THEIR MEAT DRY,
SALT LICK BASTES THEIRS IN A SAUCE
WITH 32 INDIVIDUAL SPICES.
BECAUSE IT HAS SUCH A HIGH SUGAR/VINEGAR CONTENT,
IT CARAMELIZES ON THE OUTSIDE OF THE MEAT.
OH, LOVELY.
AND THEN IT ALSO DRIPS DOWN AND HITS THE COALS,
AND THEN IT FLARES UP,
AND THEN THAT SMOKE COMES BACK UP INTO IT, TOO.
CAN I JUST SLAP IT ON?
JUST SLAP IT ON.
YES, SIR. MY PLEASURE.
[ SIZZLING ]
THE TRIFECTA OF FLAVOR IN THE SMOKE --
DENSE OAK, PECAN, AND SPICES --
MAKES THE FINISHED BRISKET A MASTERPIECE.
IT'S GOOD.
YOU'RE A GENIUS.
IT MELTS -- I KNOW EVERYONE SAYS, "IT MELTS IN YOUR MOUTH."
IT LITERALLY MELTS. YOU CAN FEEL IT.
THE FAT RENDERS THE SECOND IT TOUCHES YOUR TONGUE.
SCOTT LETS ME HAVE A TASTE OF A BURNT END --
A SMOKY BRISKET TRIMMING THAT'S TOO INTENSE FOR SOME.
THIS IS CALLED BURNT ENDS, AND SOME PLACES MAKE, LIKE,
BAKED BEANS WITH BURNT ENDS AND STUFF LIKE THAT.
AND PEOPLE ARE LIKE, "OH, BURNT FOOD --
NOT GOOD, NOT GOOD FOR YOU."
ABSOLUTELY NOT. THERE'S JUST A CHAR ON IT.
YOU CAN SEE THE MEAT IS PERFECT.
IT STILL GETS THAT GORGEOUS SMOKE RING.
[ CHUCKLES ]
THIS IS A PRIVATE MOMENT, MAN.
[ LAUGHS ]
THAT'S FANTASTIC.
ALL RIGHT, I'M GONNA TELL YOU POINT-BLANK --
AND YOU GUYS SEE ME EAT A LOT OF STUFF --
ONE OF THE BEST THINGS I'VE EVER EATEN.
IT'S LIKE WHERE ALL THE FLAVOR SEEMS TO HAVE COLLECTED.
UNBELIEVABLE.
WHILE I HAVE MY WAY WITH THE BURNT END,
SCOTT PUTS TOGETHER SALT LICK'S FAMILY-STYLE PLATE --
A SAMPLE OF JUST ABOUT EVERYTHING ON THE MENU.
I WILL HAVE NO PROBLEM ENJOYING IT.
IT SMELLS AND LOOKS DIVINE.
SO, I'M GONNA MAKE MYSELF A LITTLE SANDWICH.
I'M GONNA PUT THIS SLICE OF BRISKET ON THERE.
AWESOME.
AWESOME, AWESOME.
BUT LOOK AT THESE RIBS. LOOK AT THAT GLAZE ON THERE.
I CAN'T EVEN TELL YOU HOW GOOD THIS SMELLS.
[ SIGHS ]
CLEAN...OFF...THE BONE.
THIS IS TRULY SOME OF THE BEST BARBECUE
I HAVE EVER EATEN.
BUT I NEED TO GET MY GAME FACE ON
AND START THINKING ABOUT TOMORROW.
PEOPLE COME FROM ALL OVER THE WORLD
TO TRY AND SHATTER THE DON JUAN TACO CHALLENGE RECORD.
THE CHAMPION OF THE WORLD WAS THE FIRST ONE.
IT'S TIME FOR MY SHOT
AT BEING THE NEXT INTERNATIONAL CHAMPION.
All: GO, ADAM, GO! GO, ADAM, GO!
[ WHIP CRACKS, BULLETS RICOCHET ]
VAYA CON DIOS, DON JUAN.
I'M IN AUSTIN, TEXAS,
COWBOYING UP FOR THE DON JUAN TACO-EATING CHALLENGE
AT JUAN IN A MILLION.
IF I DEVOUR EIGHT MASSIVE BREAKFAST TACOS,
I'LL BE THE NEW RECORD HOLDER.
THE CHALLENGE'S RULES ARE SIMPLE.
EAT AS MANY DON JUAN TACOS AS POSSIBLE --
NO TIME LIMIT, NO BATHROOM BREAKS.
BEAT THE RECORD, AND YOU GET YOUR PICTURE
ON THE JUAN OF FAME.
THOUSANDS OF PEOPLE HAVE TRIED,
AND THE CURRENT RECORD STANDS AT SEVEN.
THAT'S A DON JUAN TACO?
[ one ]
DO YOU THINK YOU CAN EAT THE WHOLE THING?
I'LL TRY TO.
SHE'S GONNA TRY TO. I LIKE THAT.
OKAY, SO, I'M SITTING HERE WITH FATHER JAMIE AND SISTER DOLORES,
WHO IS MAKING HER FIRST APPEARANCE
HERE AT JUAN IN A MILLION.
IT'S DELICIOUS.
IS IT HEAVENLY?
[ BOTH LAUGH ]
ALMOST.
SORRY. I HAD TO GO THERE.
JUAN IN A MILLION HAS BEEN SERVING
HUGE PORTIONS OF TEX-MEX FOOD,
LIKE BREAKFAST TACOS, MIGAS, AND HUEVOS RANCHEROS,
SINCE 1981.
IT'S A NEIGHBORHOOD JOINT
RUN BY MEMBERS OF THE MEZA FAMILY --
JUAN HIMSELF, HIS WIFE, MYRNA, AND SON, JUAN JR.
I HAVE TO CHECK OUT
JUAN'S AWARD-WINNING HANDSHAKE FOR MYSELF.
ADAM, WHAT'S GOING ON, BABY? GOOD TO SEE YOU, MAN.
RIGHT THERE -- THAT WAS KNOWN AS THE BEST HANDSHAKE IN AUSTIN.
GOOD TO SEE YOU.
YO, BABY, WHAT'S GOING ON? GOOD TO SEE YOU.
JUAN TAKES ME TO THE JUAN OF FAME,
A WALL COMMEMORATING THE CHALLENGE'S RECORD HOLDERS.
EL CAMPEON DEL MUNDO --
THE CHAMPION OF THE WORLD WAS THE FIRST ONE TO INITIAL IT.
THE FIRST RECORD WAS SET IN 1996 --
3 3/4 DON JUAN TACOS.
IT ESCALATED UNTIL 2004
WHEN SOME U.T. STUDENTS FLEW IN A RINGER,
THE HONG KONG HERO, AND HE MADE IT SEVEN.
AND WHILE WOMEN'S AND CHILDREN'S CATEGORIES
HAVE BEEN ADDED,
THE MEN'S RECORD REMAINS UNBEATEN.
SO, I'M NOTICING A LOT OF THESE --
EVERYONE'S GOT NICKNAMES AND STUFF.
I SEE EL JEFE, RILEY CHAMP,
BIG BELLY, BUT I NEED A NICKNAME.
NOW, WHAT I'M THINKING OF RIGHT NOW --
TELL ME WHAT YOU THINK, OKAY?
[ Echoing ] RELáMPAGO BLANCO!
[ THUNDER CRASHES ]
HA HA!
WHITE LIGHTNING.
BABY, MY MONEY'S ON YOU. MY MONEY'S ON YOU.
[one]
OF CONFIDENCE I NEEDED.
I JOIN MYRNA AND MARIA IN THE KITCHEN
TO SEE WHAT GOES INTO MAKING MY NEMESIS --
A WHOLE IDAHO POTATO,
A DASH OF SALT, PAPRIKA, AND BLACK PEPPER,
BACON, AND TWO FRESH EGGS ALL SCOOPED UP INTO A TORTILLA.
THE GRIDDLE -- WE'VE HAD THIS FOR OVER 30 YEARS,
AND IT'S GOT THE DON JUAN FLAVOR
ALREADY ENGRAVED ON THE GRIDDLES.
LIKE SORT OF PATINA, LIKE A THIN LAYER OF FLAVOR
HAS BEEN BAKED IN OVER THE TIME.
I ADD SOME CHEESE AS THE FINISHING TOUCH,
AND DON JUAN NUMBER 1 IS COMPLETE.
THAT IS PERFECT. MUCHAS GRACIAS.
OOH! QUé CALIENTE.
THIS IS LIKE A FAMILY PORTRAIT --
STILL LIFE WITH DON JUAN.
WHILE MARIA MAKES THE REST OF THE DON JUANS,
I TAKE MY PLACE TO BEGIN THE SHOWDOWN.
[ WESTERN MUSIC PLAYS ]
LADIES AND GENTLEMEN, LET ME GET YOUR ATTENTION!
WE HAVE A CHALLENGER HERE.
HE'S GONNA ATTEMPT TO BEAT THE DON JUAN TACO RECORD.
EIGHT!
...EIGHT DON JUAN TACOS!
[ CHEERS AND APPLAUSE ]
SIMPLE RULES -- YOU CAN'T GO TO THE BATHROOM.
YOU HAVE ALL DAY TO EAT IT.
NORMALLY, I AM ADAM RICHMAN,
BUT TODAY, FOR THE DON JUAN CHALLENGE,
I AM...
[ Echoing ] RELáMPAGO BLANCO!
[ CHEERS AND APPLAUSE ]
Woman: GO, ADAM!
[ CHEERS AND APPLAUSE ]
IT'S THE MOST IMPORTANT MEAL OF THE DAY,
AND I NEED TO MAKE IT THE MOST IMPORTANT MEAL OF MY LIFE.
SINKING MY TEETH INTO RICH AND VELVETY BITES
OF EGG, POTATO, CHEESE, AND BACON,
I HAVE NO PROBLEM DOWNING MY FIRST DON JUAN TACO.
Man: ONE TACO!
[ CHEERS AND APPLAUSE ]
[ THUNDER CRASHES ]
[ THUNDER CRASHES ]
NúMERO DOS! NúMERO DOS!
I HAVE SIX MORE TACOS TO EAT TO BREAK THE RECORD.
THIS IS NO TIME TO SLOW DOWN.
I CAN'T BELIEVE ADAM'S ON NUMBER 3 ALREADY.
THAT'S WHITE LIGHTNING OVER THERE. HE'S GOT IT.
LOVE YOU, BABY.
[ LAUGHS ]
COMING UP...
THAT'S THREE!
[ CHEERS AND APPLAUSE ]
...I'M ALMOST HALFWAY TO MY GOAL
AND STILL GOING STRONG...
RELáMPAGO!
RELAMPáGO!
...BUT WOULD TACOS 4 THROUGH 8
BE AS KIND AS THE FIRST THREE?
LITERALLY BIT OFF MORE THAN I COULD CHEW.
I'M AT JUAN IN A MILLION IN AUSTIN, TEXAS,
TRYING TO EAT A RECORD-BREAKING 8 3/4-POUND BREAKFAST TACOS
IN ONE SITTING.
AND UNLIKE MOST CHALLENGES,
WHILE I CAN'T USE THE BATHROOM, THERE IS NO TIME LIMIT.
THAT'S THREE!
[ CHEERS AND APPLAUSE ]
THREE TACOS DOWN, FIVE TO GO.
All: GO, ADAM, GO! GO, ADAM, GO!
ADAM...
YOU CAN DO IT.
THANK YOU.
I'M FEELING PRETTY GOOD
AS I CRUISE THROUGH MY FOURTH TACO.
RELáMPAGO!
RELáMPAGO!
WITH FOUR DOWN AND NO TIME LIMIT,
I MAKE A HUGE TACTICAL DECISION.
WE'RE GONNA TAKE A LITTLE SIESTA FOR A MOMENT.
Hi.
I'M JUST IN THE MIDDLE OF A SIESTA
AND THOUGHT I'D CALL TO SAY HI.
WITHIN THE LAST 12 YEARS, THOUSANDS HAVE TRIED THAT,
AND THEY HAVEN'T EVEN COME CLOSE.
HE'S IN THE TOP 10% RIGHT NOW -- TOP 10% EASY.
MY CULINARY EQUIVALENT OF A FILIBUSTER
SOON OUTLASTS MY SUPPORT SYSTEM.
WE'RE SKIPPING CLASS RIGHT NOW JUST TO WATCH YOU.
I GOT A TEST RIGHT NOW OR ELSE...
GO EASY, GUYS.
THANK YOU. I APPRECIATE IT. THANK YOU, SWEETHEART.
WELCOME TO AUSTIN.
THANK YOU.
SWEET.
AFTER MY MUSE DEPARTS,
I REALIZE SOMETHING VERY UNFORTUNATE --
I AM FULL.
[ MELANCHOLY WESTERN MUSIC PLAYS ]
1 HOUR 15 MINUTES INTO THE CHALLENGE,
I REACH DEEP DOWN AND SUMMON THE WILLPOWER TO TRY ONE MORE.
UNO MáS!
[ CHEERS AND APPLAUSE ]
LITERALLY BIT OFF MORE THAN I COULD CHEW.
WE THINK YOU'RE DOING SUCH A GREAT JOB,
AND WE JUST NEED YOU TO DO ONE MORE.
JUST ONE MORE FOR US.
PLEASE?
AIRPLANE OR CHOO-CHOO -- YOU CALL.
WHOOOO!
THAT'S NOT REALLY THE SOUND AN AIRPLANE MAKES AT ALL, IS IT?
IT IS WHEN IT'S MADE OF EGGS AND POTATO.
[ LAUGHS ]
WHEN ATTRACTIVE WOMEN FAIL TO GET ME TO EAT MORE,
WE DO HAVE A PROBLEM.
IT'S BEGINNING TO SEEM HOPELESS.
EVEN THE WAITSTAFF IS STARTING TO LOSE FAITH.
HE'S ON NUMBER 5. HE'S BEEN HERE FOR TWO HOURS.
HE'S GOT TO HURRY UP.
HEY, MAN, HOW ARE YOU GOING?
NO BUENO.
NO BUENO?
OUT OF THE THOUSAND PEOPLE THAT TRIED IT,
ONLY FOUR PEOPLE HAVE DONE MORE THAN YOU.
ONLY FOUR.
[ CHEERS AND APPLAUSE ]
I DON'T WANT TO KEEP ANYONE PAST CLOSING TIME,
AND THERE ISN'T GONNA BE ROOM IN MY BELLY ANYTIME SOON.
THERE IS ONLY ONE THING LEFT TO DO.
ALL RIGHT, I'M WAVING THE WHITE FLAG.
I SURRENDER.
EIGHT AGAINST JUAN -- [one]
I DIDN'T HAVE A SHOT.
WHILE MY 4 1/4 TACOS DIDN'T BREAK THE RECORD,
JUAN JR. MAKES ME AN OFFER I CAN'T REFUSE.
I'LL TELL YOU WHAT I'LL DO FOR YOU, MAN.
WHAT'S THAT?
THERE'S A WOMEN'S CATEGORY. THERE'S A MEN'S CATEGORY.
NOW THERE'S A CELEBRITY-HOST CATEGORY.
ALL RIGHT.
I GET TO BE A CELEBRITY CHAMPION.
[ CHEERS AND APPLAUSE ]
NICE. THANK YOU.
[ WHOOPING ]
YES?
WHEN DID YOU KNOW YOU WERE DONE?
PHYSICALLY, I KNEW I WAS DONE
WHEN THE CONCEPT OF PUTTING ANOTHER BITE IN MY MOUTH
ACTUALLY SEEMED LIKE A WORSE OPTION THAN A TRUCK HITTING ME.
YES, YES.
WAS IT DELICIOUS?
IT WAS ABSOLUTELY DELICIOUS.
I WANT THE RECORD TO SHOW
THAT IT WAS DELICIOUS FROM BITE 1 TO BITE 1,001.
IF YOU WANT TO KNOW MORE
ABOUT WHAT WENT ON DURING THE CHALLENGE
AND WHAT WENT ON IN HERE, CHECK OUT MY V-LOG
AT travelchannel.com.