24 Hours to Hell and Back (2018) s02e08 Episode Script
Los Toros Mexican Restaurant
1 GORDON: I'm Gordon Ramsay and I'm hitting the road once again, heading to struggling restaurants all across America.
-Look at the cockroaches! -That's disgusting.
With so many restaurants on the brink of collapse Smell that [bleep.]
! On a scale of one to ten, how [bleep.]
are we? Uh GORDON: I know that I need to work quickly, so I've given myself just 24 hours Oh, my God! GORDON: To try and save each of them.
You're serving rancid meat! Disgusting! GORDON: But when people know I'm coming, they tend to hide what's really going on.
So I'll be covert, hiding cameras in the restaurants and myself in plain sight Time to raise some hell.
To catch them all red-handed.
Oh, my God! I want to show you something that isn't very pleasant.
That's not pepper.
If I have any hope of saving them In case you're sick, I've got some ready-made [bleep.]
penicillin! I have to go to hell and back in 24 hours.
-Are you [bleep.]
blind? -No, you're blind! (dramatic music) I've just arrived in Chatsworth, California.
It's a beautiful neighborhood nestled in LA's San Fernando Valley.
Chatsworth boasts some of the best walking and equestrian trails in Southern California, but there's another place that locals might want to take a hike: Los Toros.
This family-run Mexican restaurant opened in 1967 and succeeded for years thans to classic family recipes and strong margaritas.
Now over five decades in, Los Toros is upwards of $450,000 in debt.
If it doesn't grab the bull by the horns soon, it could be adios for Los Toros.
(spirited Latin music) I'm Nicolas Montaño.
I own Los Toros Mexican restaurant.
Mira, do another three.
I need another three.
My father, Nicolas Montaño, opened the restaurant back in 1967.
Back in the day, Los Toros was pretty popular because it was the only Mexican restaurant in Chatsworth.
Enjoy your dinner.
It's good to see you.
NICK SR: Our bar was busy, dining room was busy, kitchen was going well, but when my dad passed on, all of a sudden, everything was different.
MARIBEL: My grandfather passed away at 63 from a heart attack.
My dad was actually at his weekend away with the Army Reserve.
He ended up with a lot on his plate.
Basically, he took over the restaurant when my grandfather died.
Move, move, move, move.
(speaking Spanish) Los Toros is a very, very demanding business.
Take those away.
You don't know, I want I don't want you using those.
Ultimately, I want to go ahead and leave this responsibility towards my children.
That's the ultimate goal, but, unfortunately, Maribel, she's got three daughters.
When you have a young family, it's just so, so difficult and then, of course, my son is not quite ready yet.
We got a party in the house! (clattering) Come on! Whenever my dad's angry, you do not wanna be around him.
It's kind of like walking on eggshells at that point.
Why don't you write it down? Write it down, write the check down! I'm not gonna do this again.
His temper is a little shorter than usual because he stresses a lot when it comes to the restaurant.
What's wrong with this? The trigger right now is that he's always got the financial problems in his mind.
I don't know if you all know this, but I did take out another loan.
Out debt to our vendors is really high.
If they stop delivering to us, I think that we'd kind of be screwed.
Uh, I don't think we could stay open.
We have bills to pay.
We can put up with everything, but we want you healthy.
We went to the doctor, and his blood pressure was very high.
You need to learn to relax.
If he doesn't learn to let go, he's gonna overwork himself to death.
NICK SR: Get the [bleep.]
out of the way, bro! I know that losing my dad is very real.
It's scary.
Write it down! I would hate for my girls to grow up without him.
(clanging) Mira, mami! We're working it, Mama! (rock music) GORDON: Now I've got my work cut out for me trying to save 52 years of restaurant history in just 24 hours.
Now, as you know, when people know I'm coming, they all tend to act like everything's bueno! Right, hit me.
So I'm going undercover.
(upbeat music) Grandpa Jim, ready for lunch.
(goofy music) Annette, how are you, gorgeous? -I'm fine, thank you.
-Nice to see you.
Brian and Walter, best behavior, please.
-Absolutely.
-Yes, Papa.
Belts on.
Now, how does this thing start? Oh, oh, [bleep.]
! [bleep.]
! It's a long time since I passed my driving test.
Okay, let's go! (horn honks) Thank you.
Ah, there's no dress code.
(laughter) -Hi, for four? -Four.
GORDON: Unfortunately, there doesn't appear to be a dress code for the restaurant's interior either.
The assortment of colors in here on the chairs is ridiculous.
It's like a rainbow mess.
And how in the [bleep.]
do you get through these menus? On one side of the menu, you've got potential dishes.
On the other side, you've got ads.
I mean, how tacky is that? Upholstery, oh, my God.
ANNETTE: We got tile here.
GORDON: The menu is 22 pages long.
I may die before I get to the end of it.
That's before [bleep.]
eating.
(suspenseful music) You guys ready to order, or do you want to wait a few minutes? Maybe some beef tamales.
Beef tamales? GORDON: We're ordering some classic Mexican dishes I'm gonna get the chicken mole.
Um, shrimp, uh, tacos.
GORDON: That a place like Los Toros should have mastered.
Can I get carne asada? Carne asada plate with enchilada or chile relleno? Chile relleno.
-Thank you, guys.
-All right, well, thank you.
-Hey, Dad.
-Yeah, huh? At least that's what we're thinking.
-95%.
-Where? I think they've, uh, spotted you with me.
Yeah.
NICK SR: Chef Ramsay, it's gonna be him.
I know it's gonna be him.
I got the tamales first, so one for each, okay? Let me get more napkins, okay? It does not scream a fresh tamale.
Uh (beeping) You want it served in a nice corn husk.
-Yeah.
-Exactly.
ANNETTE: Kind of make it somewhat look homemade.
Honey, will you stop eating that [bleep.]
thing? I need you tonight.
(laughter) It's my birthday.
You promised me.
NICK SR: See this one right here? The carne asada goes out with this mole.
I'm gonna go look for myself right now.
What's up, guys? Incoming! Two orders of shrimp tacos and the carne asada.
-Chicken mole, you guys? -That's me.
The beef tastes terrible, almost like it's turned, 'cause it smells.
Oh, yeah, you can tell it's old.
-Yeah, [bleep.]
hell.
(beeping) -How's that chicken mole? -It's really bad.
-The aftertaste is, like -I mean, it's just appalling.
(beeping) Lady is watching us now, so we have to be careful.
And they keep on staring at us.
I'm going out to the car to change my colostomy bag because it's coming through quicker than I expected.
(groaning) (laughter) (suspenseful music) -Chef Ramsay! -How are you? -Good, how are you? -Kitchen this way, right? Yes, sir.
(blender whirring) Hi, there.
Sir, could you just turn it off for me, please? (whirring stops) Thank you.
Can you, um, bring the cooks and meet me in the dining room, please? Okay.
NICK SR: Yeah, it is.
He's a douche.
Forks down, please.
Thank you.
Sir, trust me.
Right now, I'm doing you a favor.
What I've just experienced with my family has been shocking.
It was like reheated slop.
Then I got to taste the food, absolutely disgusting! Follow me, all of you.
(rock music) Damn, he walks fast.
GORDON: Come over, please.
It won't take long.
That's a badass trailer.
This here is Hell on Wheels, a state-of-the-art kitchen packed with a team that understands their craft.
What I just experienced was an embarrassment.
You've been under surveillance, and what we've witnessed, I'm in shock.
Watch carefully, please.
(dramatic music) We've had a report in the past of people getting sick.
We just had a health department inspector come in because 9 people out of a group of 23 reported that they got sick from eating here.
Oh, my goodness me.
(crowd groaning) (crowd groaning) -That's bad.
-That's disgusting.
(crowd groaning) (crowd gasping) How does that make you feel, madam? How many are slightly concerned about feeling ill hours from now? Nick, Sr.
, who showed you how to make a [bleep.]
tamale like that? We don't make tamales 'cause our kitchen's too small.
-They're store-bought? -Yeah.
You've never made a fresh tamale? Ever.
Did you taste that mole sauce? Yes, I don't have a problem with it.
It tastes [bleep.]
! I mean, you might not like it, but I do.
GORDON: Do you see how dry that chicken is? -It wasn't dry.
-What? No, I mean it'sno.
The only reason it's not dry is 'cause you cover it with sauce -that is inedible.
-That's [bleep.]
, man.
And the way you're saying that every single people that come into our restaurant get sick, that's [bleep.]
.
A whole table falling ill? You're not gonna get sick.
-So they're lying.
-Maybe.
-Are you [bleep.]
blind? -No, you're blind! (dramatic music) You're saying that every single people that come into our restaurant get sick, that's [bleep.]
.
-So they're lying.
-Maybe.
-Are you [bleep.]
blind? -No, you're blind! And not all that stuff was spoiled.
So that's [bleep.]
on there as well? Maybe.
Customers, on behalf of the owner, I'd like to apologize on that performance.
I'm gonna ask a special favor.
Can you all come back in 24 hours once I've fixed it? -Yeah.
-Yes.
Yes! That 24 hours starts now.
Every member of staff, get on your phones.
Say good-bye to home for 24 hours.
(rock music) -Wow.
-Wow! Hey, I'm not coming home.
So I'll see you when I see you.
We just got our asses kicked by Chef Ramsay.
So we're stuck here for 24 hours.
I don't think anybody can change my dad in 24 hours, not even Gordon Ramsay.
(tapping) Oh, dear.
That's embarrassing out there in front of those customers, but we can't be in denial.
I've got a reno team that are here ready to get this place renovated.
That team's lead by Brian and Theresa.
They're going to literally turn this place upside down.
So roll up your sleeves and get your act together quick.
Family, can I see you next door? Now, let's go.
All right, everybody, let's clear all this stuff off the tables and we're gonna take all these tables and chairs outside, out the front door.
Let's go! (beeping) Let's get that door propped open, if we can.
(upbeat music) Lucia, you see that video.
How does that make you feel? Sick to my stomach.
We knew we needed help, but I didn't think it was as bad as it is.
What upset you the most? The way food is handled.
-It's incorrect.
-It is.
And then I'm told that it's BS, the fact that nine people complained.
Maribel, you've been dealing with those complaints.
How does that make you feel? -Ashamed.
-Ashamed? I didn't know it was that bad.
So you have no idea what's going on in there? No.
So how can the general manager not know what's going on in the kitchen? I've asked for dates and labeling.
You asked for dates to no avail? And whowho'd you ask? -My dad.
-The dad.
It just seems very, very difficult to believe that nine people got sick and then I just love the fact you're so dismissive of it as if It's not that it was dismissive You don't give a [bleep.]
and nine people No, no, it's not like that.
It's not like that.
That's how you're coming across.
Well, that's howI I'm not doing that.
Can I talk about something even more important? $450,000 of debt, a produce purveyor, $80,000, 200 grand in credit card debt.
Is that all accurate? Yeah.
It's not like we're not trying to fix our problems, either.
We're clinging on to a reputation that we've lost, and no one's changing anything.
Let me ask you a question.
Nick, Sr.
, what would your father say right now? He probably he wouldn't be happy.
[bleep.]
hell.
Lucia, what's your biggest concern right now? Pay bills next week.
Maribel, what's yours? My dad.
(somber music) -Why? -His health.
His health? What's wrong with him? The stress he's under.
GORDON: He stresses out, why? He has to deal with all the financial debt.
GORDON: You're not a one-man band.
Maribel, you're the general manager.
Does your dad allow you to do your job? No.
Nick, why are you so controlling? You don't trust your family? No, I don't think I am controlling, honestly.
How many days a week is Nick, Sr.
, here? He's here at least six days a week.
GORDON: And you're not a control freak? I'm not.
GORDON: Uh, Nick, Sr.
, can you do me a favor? Will you, uh, go into the main room and help with the reno team? Thank you.
(dramatic music) What is the best way to get through to Nick, Sr.
? LUCIA: He's a military man.
He doesn't like being disrespected.
He's being disrespectful himself, not just to his father's legacy but to his customers.
He's a lot better person than you think.
I can fix the restaurant, Lucia.
I can fix the menu.
I'm not sure if I can fix Nick, Sr.
, because there's so much denial going on, it's extraordinary.
That man's health is at risk.
Lucia, how concerned are you? I'm very concerned for his health.
He's got a lot of stress.
He needs to let go.
He needs to let us help him out.
I know that the stories that I've heard of my grandfather.
I know he was the same way.
Digging himself into an early grave.
-Yes.
-God forbid, if your father was gone tomorrow, would you and your brother be in a position to step up and run this restaurant? We're not ready.
We haven't been trained.
I think what you both need to understand, more than anything, you're inheriting nothing.
You could spend the rest of your life paying back this [bleep.]
.
NICK JR: Yeah, that felt [bleep.]
.
I don't know what to do.
Listen.
Doesn't feel good being told like that, though.
No, but he's not wrong.
NICK JR: Yeah.
Uh, Nick, Sr.
, two seconds, please.
We'll take care of it.
Here.
GORDON: If I have any hope of cutting through the bull at Los Toros, I need to understand what's going on in the kitchen.
Nick, Sr.
, when were these cleaned last? We clean these every day.
Wipe them down, flip them over.
GORDON: They should be steeped! -They should be what? -Yeah, they should be steeped! They are wiped.
No, but steeped.
(scraping) Every time you cut something on this board, there's cross contamination and [bleep.]
everywhere.
Honestly.
What's that? That'swe get thewe keep the, uh, the shrimp.
GORDON: What is that in there? NICK SR: Ranch dressing, I believe.
Ranch? It's tartar sauce.
NICK SR: Oh, it's tartar sauce.
Yeah.
That's split! That is gone! What does that say? "January 28th, 2019.
" -That's 18! -Is it? I can't read it.
You can't see 18 on there? I can't.
I thought it was a 19.
We're still serving it, a year old! And what's this one? NICK SR: That we use for the cocktails.
This is a king shrimp.
It's, uh, black tiger.
[bleep.]
hell, just smell that! -They've gone.
-Not yet, no, I -I don'tthey -That's fresh? -They don't stink! -Oh, come on.
-Really? -Yeah, they don't stink.
We just did these today.
That's not from today.
Okay.
There's no dates.
There's no There's no best by, finish by.
-What's in this one? -Maybe chicken, yep.
This was done today.
I don't why you're giving me these lies.
I'm not lying to you.
This is what I saw them do today.
Chicken doesn't go that dark in 12 hours! That is not a day old, my friend.
Nowhere near it.
Oh, my God.
(suspenseful music) Cut the [bleep.]
now on this one.
That is green.
How old is that? That's probably today.
(sighs) See, there's the problem.
You're just saying probably.
You don't know.
[bleep.]
! I'm done.
Nick! Maribel.
Lucia.
-Let's go to the kitchen.
-Coming! I just want you to smell that.
Yeah.
Just smell that.
And then you look at me and say it's done today! You know damn well it's not done today! That is disgusting! You need to take responsibility! GORDON: Come on, Nick! You need to take responsibility! Just smell that! Just smell that! -No, no, you smell it! -I believe you.
You're serving rancid meat! NICK SR: I believe you.
GORDON: Losing thousands of dollars a day.
How do we come to work and serve that [bleep.]
? -Zucchini and all the peppers.
-Oh, God.
GORDON: Look at this.
-A spoiled lime.
-Spoiled lime! I wish that was it.
Look at the beef! Look at the color of that! What's this in here? -Chicken.
-How old is that? Throwing money away.
There must be $5,000 worth of product here that is gone.
MARIBEL: Absolutely.
Everything that's fresh needs to be labeled, dated, organized.
Get it cleaned! This is disgusting.
That looks horrible.
MARIBEL: So gross! GORDON: The complaints locally about the food poisoning is justified, and I didn't even get around to half that kitchen.
All of it? Uh, yeah, 'cause everything is ruined.
GORDON: Nick, Sr.
, has cleary dropped the ball, lost his passion, and, if I'm gonna save Los Toros, I need to find out why.
Grab a seat.
What on Earth is going on? What is happening? We're taking product from purveyors.
We haven't got money to pay for it.
This is not what you inherited.
This is not your father's legacy.
(somber music) I don't know.
Probably right.
It's overwhelming how much trouble we're in andandand how much I've lost control.
I get it.
I mean, I totally admit it.
You grew up in the business, Nick.
I did, but all my life, I was in this place.
Mm-hmm.
And it justyou know, that's one of the reasons I joined the service.
-Right.
-To get away.
Right, I understand.
Just before your father passed, he called you back into this business, and you didn't want to come back.
-I didn't.
-Why not? I wanted something else.
I wanted something else for me.
That's the first honest thing you've told me.
Nick, you came back for your father against your own wishes, but you're doing the same to your kids.
They just don't want to be here.
My daughter, she finds almost every excuse not to be here.
My son, he makes everybody his friend.
And so it's step up or face the consequences.
What is the consequence? Ah, the consewe sell it.
Los Toros was your father's dream, and it's become your baggage.
Your kids need to step up, and you need to let go.
I do, but I can't.
I'm stuck here.
-I can see.
-I I totally appreciate what you're doing here.
I do.
This now was a total wake-up call.
I want to be committed.
I want to fix this.
You can't do it on your own, bud.
-Trust me.
-Yeah.
I'm not going anywhere.
I'm here to help.
You've ignited that spark again.
We may be down, but we're not [bleep.]
out.
Right.
Got to get to work, old man.
(rock music) (power tools whirring) (clock beeping) -Brian, the space -Yeah.
-Is old.
It's tired.
-Yeah.
So how do we modernize that and bring in a touch more sophistication? BRIAN: Getting rid of the green is a big step.
These tiles, how do we frame them and make them pop? 'Cause that's that's Granddad.
Right, exactly.
So our idea was that we would turn them into boxes and put shelving between them.
GORDON: Nice, so this is gonna give it a lot more warmth, yeah? BRIAN: Exactly.
GORDON: Los Toros is already moving in the right directio.
-Nick.
-Sure.
GORDON: But it won't mean a thing if Nick, Sr.
, can't move with it.
-You good? -Yes.
Excellent.
This is the menu we're going to relaunch tomorrow with.
It's Mexican cuisine brought into the 21st century.
What we're trying to do is elevate the flavors.
Right on.
So take a look at the food on those plates.
Shrimp ceviche tostada, a quick marinated avocado crema, cilantro, and pickled onions to give that acidity at the end.
Next to that, a roasted poblano tamale, salsa verde, corn relish, served in its husk.
Next to that, a beautiful grilled swordfish, a touch of heat with a chile, green, and mango papaya.
Underneath are these little baby roasted squash and then this beautiful roasted sweet corn puree.
Now, that is what I call a chicken mole.
Cilantro, lime, rice, charro beans, and a jicama slaw, and then, of course, carne asada.
Red wine vinegar, lime juice, cilantro, and chile powder.
Now, people are willing to pay more for this, and that's what we need to do to get out of this mess.
-I hear you.
-Yeah.
Right, let's start off with the swordfish.
Lightly seasoned olive oil, salt, pepper, and a light toasted chili powder.
Now onto the grill we go, and we got that beautiful grill on there.
Now the garnish, little baby squash into the pan.
Salt, pepper.
Look, put a touch of citrus on that squash.
That'll start to break it down.
All of a sudden, this thing just takes on a flavor of its own.
Now, how do we plate a dish like this up? First, slightly heated corn puree.
My squash, roasted, on.
From there, I pick my swordfish up, just send that over and then my mango and green papaya.
Dig in.
Mmm, corn really brings it all together and then thatjust that tiny bit of spice.
-Yeah, just here.
-Justyeah.
-Not over the top.
-Mm-mm.
GORDON: Corn, squash, swordfish.
Now, whoever ends up running that restaurant needs to know every sector from the front of the house -to the kitchen.
-Yes.
And what I am desperate to find out is, who's the one that really has their eye on the prize? Nick, Jr.
, Maribel, come over.
Take a look at those dishes there.
Here's what's going to happen: you're going to get to the heart of that engine room by cooking.
You got to understand what's on that menu, so don't be nervous.
Mary, okay, Mary.
This is Jaime, this is Alex, and what we're going to do now is do these dishes inside out so we all know our business.
-Yes, sir.
-Let's do it.
Dig in.
Let's go.
NICK SR: Put the oil on it, good.
Not too much salt.
Grab a little handful, let them cook so you could see the little browns on them.
The most important thing is, Nick, Jr.
, and Maribel need to prove not just to me but to their father they want this because it's time to put back into the business before it's too late.
-You want to do swordfish? -Sure.
You're gonna wanna crisscross the lines.
Yeah, to get the Xs on it.
-Okay? -There you go.
She knows how to build them all nice.
You got the different colors in there and everything.
You want to do a nice spoonful circle of the corn puree.
So go ahead and place the fish right on top.
I'm excited about the new menu.
MARY: And then you're gonna garnish it with a little bit of this watercress.
It looks beautiful, and it tastes amazing.
And if you season from above, you're gonna get more of an even distribution.
Okay.
Being able to step in there and actually learn how to plate dishes and put them together, that was awesome.
Perfect.
I don't want to stop learning.
Oh, is this the one you made? This is the one I made.
What do you think? NICK SR: I like it.
Perfect.
(somber music) (clock beeping) Take a seat.
Okay.
Well, let's get one thing clear: we're up to date on the menu, right? -Yes.
-Yes, sir.
Did you see a difference with that food? -Oh, yes, absolutely.
-Yeah, no, it was great.
Because I think for you both, you're not realizing the jeopardy at stake here.
Well, the jeopardy at stake is a family legacy going down.
I'm gonna show you something, though.
I want you both to watch.
I need you to see this.
GORDON: What on Earth is going on? NICK SR: I just lost control.
My boy works six days a week here.
If he works here that long, why hasn't he taken charge more? He makes everybody his frien, all the servers.
He's their buddy.
My daughter, she finds almost every excuse not to be here.
I mean, they're worried about me, I get that, but why aren't they worried about this place? Listen to that, Nick.
How does that make you feel? It makes me sad to think that that's what my dad really thinks about me.
I love this place.
I mean, yes, I I become friends with my servers, with my staff because I think of us as a family.
I know that you need to be able to lead, but how am I not gonna like my own employees? (sighs) Maribel? I feel like I've let him down.
Years ago when he got the call from his father, it wasn't his number one passion to step back in here, right? Right.
And now he's in the same situation but with his own kids.
Talking to your father, he is adamant of the fact that you're not hungry enough for the business.
So do you really want it? (suspenseful music) Talking to your father, he is adamant you're not hungry enough for the business.
Do you really want it? (sighs) I want to fight.
I want this restaurant, and I don't want it to stop.
(somber music) I want to step into that kitchen.
I want to know every inch of this restaurant so I can keep it going.
Save this restaurant, that's what I want.
Maribel, do you want it? Yes, it's everything.
I mean, my whole family, my children, my home, we all rely on it.
I'm just gonna take charge.
You have to take charge, young lady.
You two need to get hungry quick.
It's over to you both.
I wanna fight.
I don't wanna stop.
MARIBEL: Let's go to work.
Let's go to work then.
GORDON: Nick and Maribel seem committed to doing the hard work Ah! GORDON: That their mom, Luci, is already doing.
I'm feeling tired, overwhelmed, worried.
There's so much going on.
There you go.
I'm hoping that we'll get it done.
GORDON: And as dawn breaks, there's still plenty left to do.
I need to go and check on the kids and cooks to see if they've mastered the new menu.
MARY: How's it going over here? All right.
It's easier with the big knife, I promise.
Yeah, uh, yeah, you're right.
-How are we doing? -Okay.
We're good, the mole sauce? -The mole sauce.
-Yep.
Put this in there like that and that'll get naturally thicker.
-Come forward, Nick, Jr.
-Yes, sir.
And what's the first thing that strikes you? -Delicious.
-Uh-huh.
Smell is great.
And how has that been having the kids getting up to speed with it? Beautiful, I love that they're enthusiastic about learning all this and getting more involved.
-Yes.
-Yeah? Good.
Good, good, good.
-Mary.
-Yes, Chef.
Two seconds, please? Right, how's it going? Um, it's going okay, Chef.
We were starting from scratch.
We're starting teaching them the basics with how to cut an onion and how to What? Hold on a minute, what do you mean? They both have never cut an onion.
GORDON: They've never cut an onion? -No.
-They're line cooks.
Mm-hmm, they use a tool, like a press, to do all the cutting of their salsas, so we taught them how to hold a knife.
We're teaching them how to use a knife? Correct.
And on a scale of one to ten, how [bleep.]
are we? Uh, a five.
Oh, boy.
There is still a lot of work to do in both the kitchen NICK SR: I'm going to be cooking the chicken.
GORDON: And the dining room if we're going to be ready to relaunch this restaurant in a few hours.
-Good luck, baby.
-Sweetie.
I'd like to fire up one of everything.
Let's go.
Let's go, give me a time, please.
-Okay.
-Now, I need a time.
Give me ten minutes for thefor the appetizers.
I am not waiting ten minutes for a [bleep.]
marinated shrimp.
This restaurant is gonna reopen in less than 15 minutes.
One of everything, now.
-Yes? -Hey! One steakone steak, one fish, one chicken.
Away.
I need a tostada, and I need the tamale.
-Okay.
-Oh, my Lord.
-One steak? -One steak.
And one fish.
Ten minutes to get one of everything, yes? -Yes, sir.
-Let's go.
(food sizzling) NICK SR: Remember, Johnny, two minutes.
Right, Papi? JOHNNY: Two minutes.
Let's go, let's go, let's go.
Rememberremember you got to putno.
Turn it the other way, Papi.
Two minutes one side, two minutes the other side.
-Yeah.
-You see How much time? How much time on the swordfish? Swordfish, uh, two minutes! [speaking Spanish.]
How is the chicken going? -Dad! -Just a couple more minutes.
If we start on the same page, communicate, yeah? We need to talk to each other.
NICK JR: Swordfish? JOHNNY: Almost, one minute.
NICK JR: Uh, tamale, ready? Swordfish, how long, please? Yeah, ready.
Swordfish doesn't take as long as a steak to cook, right? Right.
Hey, take it out.
-Okay.
-Make sure it's cooked.
-Yes.
-Right there, right there.
Remember don't putdon't don't do that.
-Okay, okay.
-Right? Let it sit.
Let it sit.
-How's that fish coming? -Uh, ready.
-Copy.
-Let me know.
GORDON: Don't throw it at me.
Touch that.
It's undercooked.
Now you deal with it.
No, he'she's got to see it! -Bueno? -Yeah? -Touch this.
-Undercooked! Touch it.
Look, touch the fish.
-Oh, okay, it's cold.
Okay.
-Cold! Please, dude.
Right, I need the steak, please.
I need the chicken.
How long? JOHNNY: All right, steak up.
So you know those tamale plates, those are those.
-Oh, boy.
-Yes, sir.
GORDON: Just stop for two seconds.
-Just stop.
-Stop, stop! GORDON: Hey, hey, hey! Stop, all of you! Come here, all of you! Just touch that.
Now touch it.
Touch it! JOHNNY: Okay, it's cold.
No, it's not okay! Touch it.
It's cold.
(stammering) No, just put your finger there.
It's [bleep.]
ice cold! GORDON: Hey, hey, hey, hey.
Stop! -Okay.
-No, it's not okay! It's [bleep.]
ice cold! -I need you to slow down.
-All right.
NICK JR: Tonight, the stakes are high.
I'm a little worried that maybe we're not gonna get this done, but we have to pull this off because this is the livelihood of us as a family.
Beautiful.
Good.
My God, what a difference.
Cooked nicely, nice and pink.
Beautifully done, cooked beautifully.
-Keep it going, yes? -Yes, sir.
-How much time on the steak? -One minute! Let's go.
GORDON: Good, beautiful.
-Looks good.
-That's beautiful.
How long to season steak, guys? -It's ready.
It's dripping.
-Ready! We are cooking.
That was nine minutes.
Big difference.
Extraordinary.
We're minutes away from opening.
Is there anything you'd like to say to each other? I have to realize that I can't do things myself and I have to let go.
You know, when I'm glad I'm realizing that, and, you know, I gotta make sure that these guys know that what I'm feeling is genuine and it's going to last.
I am so happy to see you like this.
I know you can hear what we've got to say now.
Thank you.
Each of you have something to prove tonight.
We'll never get another chance like this.
I know I let you down.
I won't do that anymore.
(chuckling) I have it in me, I know what we need to get done, and I'll make sure I give you that 110% that I know I can give.
I have all the confidence in the world with you guys.
-I'm proud of you guys.
-I'm excited.
-Let's do this.
-Yep.
Good luck, guys.
Let's go.
Let's go.
(clock beeping) If anybody needs help, ask for help.
Talk to each other.
Whoo, we ready for this, Johnny? A little nervous.
It's hitting.
We got this though.
Nice to see you all.
Thank you so much for coming.
Enjoy dinner! We got the clock counting.
Whoo! Thank you so much.
-Make it happen.
-Yep.
-Great.
-Vámonos! Hi there, how are you? GORDON: In just 24 hours, my team and the Los Toros staff have hit the bull's-eye with the restaurant's new modern design.
Way cleaner, you gotbrought a fresh look to it.
Completely fresh, absolutely right.
By framing Papa Nick's tile work and adding some accent lighting, we presented Los Toros family history as a work of art.
It's beautiful! I love the décor.
It's just really fun.
GORDON: Gone are the dark walls and garish chairs, replaced by a warm, hacienda-style entry.
Reinvigorated staff Hey, I'm confident in you guys.
You guys got this.
GORDON: And the very best kitchen equipment, the tools I use myself.
You've noticed a change? -It's beautiful.
-Is it beautiful? It is, I love the colors.
GORDON: I just hope tonight, under Papa Nick's watchful eye, the family takes the bull by the horns.
-Here comes the first ticket.
-Let's do it.
I got the shrimp ceviche, roasted poblano tamale.
That first table is LA Eats.
Make sure it comes out beautiful, guys.
Uh, 200,000 followers.
Let's go.
Come on, baby.
Let go, let go, let go.
There we go.
There's your tamale.
How's the tamale looking? Coming up.
Tamale up.
Tamale and ceviche.
Ah! Hey, guys, be careful with the tamale! It came undone! (whispering) Damn it! -Tamale came undone? -Yeah.
You need another one? Remember, if they don't look good, don't serve them.
-Did it look okay, Nico? -No, itit went out.
I fixed it up.
I'm loving that! Thank you very much.
-Thank you.
-Here you go.
I like the pickled onions a lot too.
Nick, presentation good with the tamales.
-Every plate the same, okay? -Copy.
I like what they're doing.
It's refreshing, which is nice.
I think they're actually tweeting.
Are they? I think they're tweeting live from the table, okay? -Oh, that'sall right.
-Yeah.
GORDON: With Nick, Jr.
, setting up in the kitchen NICK JR: Food out! Are they good tamales? Mmm! -They're hot.
-Good? It's so good! GORDON: And Maribel winning over customers in the dining room MARIBEL: How is it? Like the décor? -Looks nice.
-Great.
I know.
(laughs) GORDON: Los Toros may just be turning a corner.
Nowwhere's Nick? We're on a roll now.
-Yes? Yes.
-Yeah, it's good.
So this is a table coming out, table three, yes? -Yes, sir.
-Go ahead.
Go ahead.
Go ahead.
So three chicken, one swordfish, yes? -Yes.
-Yes.
JOHNNY: Swordfish coming up! So is that the three chicken for the next table? Got it.
Got it.
Got it.
It's coming.
It's coming.
[bleep.]
hell.
Put that down, look at me.
Yeah, just look at me.
Where is the chicken for this table? It's well, it's GORDON: So he's going to plate his [bleep.]
swordfish.
You're not even ready for the chicken.
-Okay.
-And your chicken's raw! So I can't teach you that 'cause that's common sense! (dramatic music) Oh, man.
So he's going to plate his [bleep.]
swordfish.
You're not even ready with the chicken.
-Okay.
-And your chicken's raw! So I can't teach you that 'cause that's common sense! You can cook.
I know you can cook.
-I need you to use this now.
-Okay.
We're not even talking to each other.
Three minutes, four minutes, I don't care if you say seven minutes, but no one's talking! Now we gotta catch up, guys.
Let's go.
Just one more swordfish.
Let's go! Yeah, give me give me two minutes.
All right, how's the three chicken mole looking? I got the three right here.
Coming up! Uh, swordfish.
Nick, two bits of chicken on there, yes? -Yes.
-Good.
GORDON: Let's go.
NICK JR: Chicken mole, swordfish.
Maribel, that's going to table five! (upbeat music) How's that, uh, swordfish? It's so good.
(chuckling) Good, you had the chicken mole last time.
I did, but this isit's night and day, I guess.
Uh, there's actual flavor in the mole.
It doesn't taste like bitter barbecue sauce.
The chicken's cooked well.
-Big question.
-No, it's awesome.
Will you be coming back? -Yes.
-Absolutely! Good.
The feedback from the dining room has been exceptional.
They're loving the food, so if we come together as a team, it will show on the plates! Just one more swordfish, let's go.
He's got it.
He's got it.
He's got it.
WOMAN: Okay, there we go.
Yay! -And the chicken mole.
-Awesome.
(rock music) Yeah, that's good.
Ooh, and it has a kick too.
-Yummy! -So yummy.
NICK JR: Where are those three steaks? It's coming up! You're doing great! Keep it up! A lot of communication going on, that's good.
Finally.
24 hours ago, my dad was on the verge of breakdown, but, tonight, seeing how calm he was and started to let go a little bit, letting us take charge, and I think it's the beginning of something great.
Now we have a team working behind that line.
Yeah, absolutely.
Chef Ramsay gave us the wake-up call.
It was a shock.
This gives me the confidence to step in my kitchen.
I wanna keep pushing, I wanna keep fighting, and I don't want this to ever stop.
Let's go.
Let's go.
Come on! Good job! -It's very good.
-Glad you like it, and I hope you're enjoying the margaritas.
This my second one.
Oh, good! There's room for three, okay? (laughter) Just the atmosphere alone from yesterday is extraordinary, right? -Yes.
-But look out there.
They love the food, okay? Glad to hear.
Are you feeling more confident about stepping up and running this restaurant? She's working so hard, it's amazing.
If we work hard, we'll get there.
It's not gonna come and land on our laps anymore.
You know that, right? -Yes.
-Come on.
Let's finish strong, okay? Super strong.
Ready for that dessert? All right.
-Here.
-Good job, by the way.
Yeah, hey? Into the dining room.
I need a quick chat.
Right, first of all, well done.
-Thank you.
-Thank you, sir.
Can you hear the atmosphere? (overlapping chatter) Yeah, the difference is night and day.
Nick, Jr.
, remember, you can run this restaurant.
I saw that tonight.
-Yes.
-Yes.
I'm coming back.
-I hope so.
-Oh, yes! MARIBEL: Thank you.
Yes? Thank you.
GORDON: And when in doubt, just cast your eyes to that picture on the wall right there.
-Yes, sir.
-Yes, thank you.
Good job.
NICK SR: Oh, I love you guys.
See you soon.
Take care, guys.
(upbeat music) (exhales) Los Toros woke up tonight.
Family had given up.
Tonight, what a breath of fresh air.
Nick, Jr.
, and Maribel have stepped up to prove their father and their grandfather a poin.
Los Toros is finally back on the map.
(horn honks) NICK SR: Hey, Chef Ramsay, Nick Montaño here from Los Toros.
Finally changed everything.
-It looks beautiful in here.
-It does.
Our customers are amazed with the changes.
NICK SR: We're really excited about using your plates as monthly specials.
We've been doing all of our labeling.
Nobody's called in to tell us that they got sick.
-I need one more! -Coming up.
NICK SR: Nick and Maribel, they're more assertive now.
That really did help a lot.
All right, amigos.
We have really stepped into our roles, and our parents have gotten away on a little vacation.
Happy wife, happy life, baby.
Dad's stress level has gone down a little bit.
NICK JR: We're really looking forward to what the future holds, and thank you, Chef.
Thank you, Chef.
GORDON: Next time on a two-hour finale, we visit two failing restaurants in Southern California with two stubborn families WOMAN: I'm telling you, don't do that! You don't want to [bleep.]
with me, honey.
GORDON: Two daughters in distress I'm gonna kick this [bleep.]
camera.
GORDON: Two chefs competing to save their job MAN: Their [bleep.]
job's on the line.
GORDON: And even To get good service, you have to be [bleep.]
Gordon Ramsay around here.
Two of me.
WOMAN: Oh, my God, for real? -What? -What? Oh, boy.
-Look at the cockroaches! -That's disgusting.
With so many restaurants on the brink of collapse Smell that [bleep.]
! On a scale of one to ten, how [bleep.]
are we? Uh GORDON: I know that I need to work quickly, so I've given myself just 24 hours Oh, my God! GORDON: To try and save each of them.
You're serving rancid meat! Disgusting! GORDON: But when people know I'm coming, they tend to hide what's really going on.
So I'll be covert, hiding cameras in the restaurants and myself in plain sight Time to raise some hell.
To catch them all red-handed.
Oh, my God! I want to show you something that isn't very pleasant.
That's not pepper.
If I have any hope of saving them In case you're sick, I've got some ready-made [bleep.]
penicillin! I have to go to hell and back in 24 hours.
-Are you [bleep.]
blind? -No, you're blind! (dramatic music) I've just arrived in Chatsworth, California.
It's a beautiful neighborhood nestled in LA's San Fernando Valley.
Chatsworth boasts some of the best walking and equestrian trails in Southern California, but there's another place that locals might want to take a hike: Los Toros.
This family-run Mexican restaurant opened in 1967 and succeeded for years thans to classic family recipes and strong margaritas.
Now over five decades in, Los Toros is upwards of $450,000 in debt.
If it doesn't grab the bull by the horns soon, it could be adios for Los Toros.
(spirited Latin music) I'm Nicolas Montaño.
I own Los Toros Mexican restaurant.
Mira, do another three.
I need another three.
My father, Nicolas Montaño, opened the restaurant back in 1967.
Back in the day, Los Toros was pretty popular because it was the only Mexican restaurant in Chatsworth.
Enjoy your dinner.
It's good to see you.
NICK SR: Our bar was busy, dining room was busy, kitchen was going well, but when my dad passed on, all of a sudden, everything was different.
MARIBEL: My grandfather passed away at 63 from a heart attack.
My dad was actually at his weekend away with the Army Reserve.
He ended up with a lot on his plate.
Basically, he took over the restaurant when my grandfather died.
Move, move, move, move.
(speaking Spanish) Los Toros is a very, very demanding business.
Take those away.
You don't know, I want I don't want you using those.
Ultimately, I want to go ahead and leave this responsibility towards my children.
That's the ultimate goal, but, unfortunately, Maribel, she's got three daughters.
When you have a young family, it's just so, so difficult and then, of course, my son is not quite ready yet.
We got a party in the house! (clattering) Come on! Whenever my dad's angry, you do not wanna be around him.
It's kind of like walking on eggshells at that point.
Why don't you write it down? Write it down, write the check down! I'm not gonna do this again.
His temper is a little shorter than usual because he stresses a lot when it comes to the restaurant.
What's wrong with this? The trigger right now is that he's always got the financial problems in his mind.
I don't know if you all know this, but I did take out another loan.
Out debt to our vendors is really high.
If they stop delivering to us, I think that we'd kind of be screwed.
Uh, I don't think we could stay open.
We have bills to pay.
We can put up with everything, but we want you healthy.
We went to the doctor, and his blood pressure was very high.
You need to learn to relax.
If he doesn't learn to let go, he's gonna overwork himself to death.
NICK SR: Get the [bleep.]
out of the way, bro! I know that losing my dad is very real.
It's scary.
Write it down! I would hate for my girls to grow up without him.
(clanging) Mira, mami! We're working it, Mama! (rock music) GORDON: Now I've got my work cut out for me trying to save 52 years of restaurant history in just 24 hours.
Now, as you know, when people know I'm coming, they all tend to act like everything's bueno! Right, hit me.
So I'm going undercover.
(upbeat music) Grandpa Jim, ready for lunch.
(goofy music) Annette, how are you, gorgeous? -I'm fine, thank you.
-Nice to see you.
Brian and Walter, best behavior, please.
-Absolutely.
-Yes, Papa.
Belts on.
Now, how does this thing start? Oh, oh, [bleep.]
! [bleep.]
! It's a long time since I passed my driving test.
Okay, let's go! (horn honks) Thank you.
Ah, there's no dress code.
(laughter) -Hi, for four? -Four.
GORDON: Unfortunately, there doesn't appear to be a dress code for the restaurant's interior either.
The assortment of colors in here on the chairs is ridiculous.
It's like a rainbow mess.
And how in the [bleep.]
do you get through these menus? On one side of the menu, you've got potential dishes.
On the other side, you've got ads.
I mean, how tacky is that? Upholstery, oh, my God.
ANNETTE: We got tile here.
GORDON: The menu is 22 pages long.
I may die before I get to the end of it.
That's before [bleep.]
eating.
(suspenseful music) You guys ready to order, or do you want to wait a few minutes? Maybe some beef tamales.
Beef tamales? GORDON: We're ordering some classic Mexican dishes I'm gonna get the chicken mole.
Um, shrimp, uh, tacos.
GORDON: That a place like Los Toros should have mastered.
Can I get carne asada? Carne asada plate with enchilada or chile relleno? Chile relleno.
-Thank you, guys.
-All right, well, thank you.
-Hey, Dad.
-Yeah, huh? At least that's what we're thinking.
-95%.
-Where? I think they've, uh, spotted you with me.
Yeah.
NICK SR: Chef Ramsay, it's gonna be him.
I know it's gonna be him.
I got the tamales first, so one for each, okay? Let me get more napkins, okay? It does not scream a fresh tamale.
Uh (beeping) You want it served in a nice corn husk.
-Yeah.
-Exactly.
ANNETTE: Kind of make it somewhat look homemade.
Honey, will you stop eating that [bleep.]
thing? I need you tonight.
(laughter) It's my birthday.
You promised me.
NICK SR: See this one right here? The carne asada goes out with this mole.
I'm gonna go look for myself right now.
What's up, guys? Incoming! Two orders of shrimp tacos and the carne asada.
-Chicken mole, you guys? -That's me.
The beef tastes terrible, almost like it's turned, 'cause it smells.
Oh, yeah, you can tell it's old.
-Yeah, [bleep.]
hell.
(beeping) -How's that chicken mole? -It's really bad.
-The aftertaste is, like -I mean, it's just appalling.
(beeping) Lady is watching us now, so we have to be careful.
And they keep on staring at us.
I'm going out to the car to change my colostomy bag because it's coming through quicker than I expected.
(groaning) (laughter) (suspenseful music) -Chef Ramsay! -How are you? -Good, how are you? -Kitchen this way, right? Yes, sir.
(blender whirring) Hi, there.
Sir, could you just turn it off for me, please? (whirring stops) Thank you.
Can you, um, bring the cooks and meet me in the dining room, please? Okay.
NICK SR: Yeah, it is.
He's a douche.
Forks down, please.
Thank you.
Sir, trust me.
Right now, I'm doing you a favor.
What I've just experienced with my family has been shocking.
It was like reheated slop.
Then I got to taste the food, absolutely disgusting! Follow me, all of you.
(rock music) Damn, he walks fast.
GORDON: Come over, please.
It won't take long.
That's a badass trailer.
This here is Hell on Wheels, a state-of-the-art kitchen packed with a team that understands their craft.
What I just experienced was an embarrassment.
You've been under surveillance, and what we've witnessed, I'm in shock.
Watch carefully, please.
(dramatic music) We've had a report in the past of people getting sick.
We just had a health department inspector come in because 9 people out of a group of 23 reported that they got sick from eating here.
Oh, my goodness me.
(crowd groaning) (crowd groaning) -That's bad.
-That's disgusting.
(crowd groaning) (crowd gasping) How does that make you feel, madam? How many are slightly concerned about feeling ill hours from now? Nick, Sr.
, who showed you how to make a [bleep.]
tamale like that? We don't make tamales 'cause our kitchen's too small.
-They're store-bought? -Yeah.
You've never made a fresh tamale? Ever.
Did you taste that mole sauce? Yes, I don't have a problem with it.
It tastes [bleep.]
! I mean, you might not like it, but I do.
GORDON: Do you see how dry that chicken is? -It wasn't dry.
-What? No, I mean it'sno.
The only reason it's not dry is 'cause you cover it with sauce -that is inedible.
-That's [bleep.]
, man.
And the way you're saying that every single people that come into our restaurant get sick, that's [bleep.]
.
A whole table falling ill? You're not gonna get sick.
-So they're lying.
-Maybe.
-Are you [bleep.]
blind? -No, you're blind! (dramatic music) You're saying that every single people that come into our restaurant get sick, that's [bleep.]
.
-So they're lying.
-Maybe.
-Are you [bleep.]
blind? -No, you're blind! And not all that stuff was spoiled.
So that's [bleep.]
on there as well? Maybe.
Customers, on behalf of the owner, I'd like to apologize on that performance.
I'm gonna ask a special favor.
Can you all come back in 24 hours once I've fixed it? -Yeah.
-Yes.
Yes! That 24 hours starts now.
Every member of staff, get on your phones.
Say good-bye to home for 24 hours.
(rock music) -Wow.
-Wow! Hey, I'm not coming home.
So I'll see you when I see you.
We just got our asses kicked by Chef Ramsay.
So we're stuck here for 24 hours.
I don't think anybody can change my dad in 24 hours, not even Gordon Ramsay.
(tapping) Oh, dear.
That's embarrassing out there in front of those customers, but we can't be in denial.
I've got a reno team that are here ready to get this place renovated.
That team's lead by Brian and Theresa.
They're going to literally turn this place upside down.
So roll up your sleeves and get your act together quick.
Family, can I see you next door? Now, let's go.
All right, everybody, let's clear all this stuff off the tables and we're gonna take all these tables and chairs outside, out the front door.
Let's go! (beeping) Let's get that door propped open, if we can.
(upbeat music) Lucia, you see that video.
How does that make you feel? Sick to my stomach.
We knew we needed help, but I didn't think it was as bad as it is.
What upset you the most? The way food is handled.
-It's incorrect.
-It is.
And then I'm told that it's BS, the fact that nine people complained.
Maribel, you've been dealing with those complaints.
How does that make you feel? -Ashamed.
-Ashamed? I didn't know it was that bad.
So you have no idea what's going on in there? No.
So how can the general manager not know what's going on in the kitchen? I've asked for dates and labeling.
You asked for dates to no avail? And whowho'd you ask? -My dad.
-The dad.
It just seems very, very difficult to believe that nine people got sick and then I just love the fact you're so dismissive of it as if It's not that it was dismissive You don't give a [bleep.]
and nine people No, no, it's not like that.
It's not like that.
That's how you're coming across.
Well, that's howI I'm not doing that.
Can I talk about something even more important? $450,000 of debt, a produce purveyor, $80,000, 200 grand in credit card debt.
Is that all accurate? Yeah.
It's not like we're not trying to fix our problems, either.
We're clinging on to a reputation that we've lost, and no one's changing anything.
Let me ask you a question.
Nick, Sr.
, what would your father say right now? He probably he wouldn't be happy.
[bleep.]
hell.
Lucia, what's your biggest concern right now? Pay bills next week.
Maribel, what's yours? My dad.
(somber music) -Why? -His health.
His health? What's wrong with him? The stress he's under.
GORDON: He stresses out, why? He has to deal with all the financial debt.
GORDON: You're not a one-man band.
Maribel, you're the general manager.
Does your dad allow you to do your job? No.
Nick, why are you so controlling? You don't trust your family? No, I don't think I am controlling, honestly.
How many days a week is Nick, Sr.
, here? He's here at least six days a week.
GORDON: And you're not a control freak? I'm not.
GORDON: Uh, Nick, Sr.
, can you do me a favor? Will you, uh, go into the main room and help with the reno team? Thank you.
(dramatic music) What is the best way to get through to Nick, Sr.
? LUCIA: He's a military man.
He doesn't like being disrespected.
He's being disrespectful himself, not just to his father's legacy but to his customers.
He's a lot better person than you think.
I can fix the restaurant, Lucia.
I can fix the menu.
I'm not sure if I can fix Nick, Sr.
, because there's so much denial going on, it's extraordinary.
That man's health is at risk.
Lucia, how concerned are you? I'm very concerned for his health.
He's got a lot of stress.
He needs to let go.
He needs to let us help him out.
I know that the stories that I've heard of my grandfather.
I know he was the same way.
Digging himself into an early grave.
-Yes.
-God forbid, if your father was gone tomorrow, would you and your brother be in a position to step up and run this restaurant? We're not ready.
We haven't been trained.
I think what you both need to understand, more than anything, you're inheriting nothing.
You could spend the rest of your life paying back this [bleep.]
.
NICK JR: Yeah, that felt [bleep.]
.
I don't know what to do.
Listen.
Doesn't feel good being told like that, though.
No, but he's not wrong.
NICK JR: Yeah.
Uh, Nick, Sr.
, two seconds, please.
We'll take care of it.
Here.
GORDON: If I have any hope of cutting through the bull at Los Toros, I need to understand what's going on in the kitchen.
Nick, Sr.
, when were these cleaned last? We clean these every day.
Wipe them down, flip them over.
GORDON: They should be steeped! -They should be what? -Yeah, they should be steeped! They are wiped.
No, but steeped.
(scraping) Every time you cut something on this board, there's cross contamination and [bleep.]
everywhere.
Honestly.
What's that? That'swe get thewe keep the, uh, the shrimp.
GORDON: What is that in there? NICK SR: Ranch dressing, I believe.
Ranch? It's tartar sauce.
NICK SR: Oh, it's tartar sauce.
Yeah.
That's split! That is gone! What does that say? "January 28th, 2019.
" -That's 18! -Is it? I can't read it.
You can't see 18 on there? I can't.
I thought it was a 19.
We're still serving it, a year old! And what's this one? NICK SR: That we use for the cocktails.
This is a king shrimp.
It's, uh, black tiger.
[bleep.]
hell, just smell that! -They've gone.
-Not yet, no, I -I don'tthey -That's fresh? -They don't stink! -Oh, come on.
-Really? -Yeah, they don't stink.
We just did these today.
That's not from today.
Okay.
There's no dates.
There's no There's no best by, finish by.
-What's in this one? -Maybe chicken, yep.
This was done today.
I don't why you're giving me these lies.
I'm not lying to you.
This is what I saw them do today.
Chicken doesn't go that dark in 12 hours! That is not a day old, my friend.
Nowhere near it.
Oh, my God.
(suspenseful music) Cut the [bleep.]
now on this one.
That is green.
How old is that? That's probably today.
(sighs) See, there's the problem.
You're just saying probably.
You don't know.
[bleep.]
! I'm done.
Nick! Maribel.
Lucia.
-Let's go to the kitchen.
-Coming! I just want you to smell that.
Yeah.
Just smell that.
And then you look at me and say it's done today! You know damn well it's not done today! That is disgusting! You need to take responsibility! GORDON: Come on, Nick! You need to take responsibility! Just smell that! Just smell that! -No, no, you smell it! -I believe you.
You're serving rancid meat! NICK SR: I believe you.
GORDON: Losing thousands of dollars a day.
How do we come to work and serve that [bleep.]
? -Zucchini and all the peppers.
-Oh, God.
GORDON: Look at this.
-A spoiled lime.
-Spoiled lime! I wish that was it.
Look at the beef! Look at the color of that! What's this in here? -Chicken.
-How old is that? Throwing money away.
There must be $5,000 worth of product here that is gone.
MARIBEL: Absolutely.
Everything that's fresh needs to be labeled, dated, organized.
Get it cleaned! This is disgusting.
That looks horrible.
MARIBEL: So gross! GORDON: The complaints locally about the food poisoning is justified, and I didn't even get around to half that kitchen.
All of it? Uh, yeah, 'cause everything is ruined.
GORDON: Nick, Sr.
, has cleary dropped the ball, lost his passion, and, if I'm gonna save Los Toros, I need to find out why.
Grab a seat.
What on Earth is going on? What is happening? We're taking product from purveyors.
We haven't got money to pay for it.
This is not what you inherited.
This is not your father's legacy.
(somber music) I don't know.
Probably right.
It's overwhelming how much trouble we're in andandand how much I've lost control.
I get it.
I mean, I totally admit it.
You grew up in the business, Nick.
I did, but all my life, I was in this place.
Mm-hmm.
And it justyou know, that's one of the reasons I joined the service.
-Right.
-To get away.
Right, I understand.
Just before your father passed, he called you back into this business, and you didn't want to come back.
-I didn't.
-Why not? I wanted something else.
I wanted something else for me.
That's the first honest thing you've told me.
Nick, you came back for your father against your own wishes, but you're doing the same to your kids.
They just don't want to be here.
My daughter, she finds almost every excuse not to be here.
My son, he makes everybody his friend.
And so it's step up or face the consequences.
What is the consequence? Ah, the consewe sell it.
Los Toros was your father's dream, and it's become your baggage.
Your kids need to step up, and you need to let go.
I do, but I can't.
I'm stuck here.
-I can see.
-I I totally appreciate what you're doing here.
I do.
This now was a total wake-up call.
I want to be committed.
I want to fix this.
You can't do it on your own, bud.
-Trust me.
-Yeah.
I'm not going anywhere.
I'm here to help.
You've ignited that spark again.
We may be down, but we're not [bleep.]
out.
Right.
Got to get to work, old man.
(rock music) (power tools whirring) (clock beeping) -Brian, the space -Yeah.
-Is old.
It's tired.
-Yeah.
So how do we modernize that and bring in a touch more sophistication? BRIAN: Getting rid of the green is a big step.
These tiles, how do we frame them and make them pop? 'Cause that's that's Granddad.
Right, exactly.
So our idea was that we would turn them into boxes and put shelving between them.
GORDON: Nice, so this is gonna give it a lot more warmth, yeah? BRIAN: Exactly.
GORDON: Los Toros is already moving in the right directio.
-Nick.
-Sure.
GORDON: But it won't mean a thing if Nick, Sr.
, can't move with it.
-You good? -Yes.
Excellent.
This is the menu we're going to relaunch tomorrow with.
It's Mexican cuisine brought into the 21st century.
What we're trying to do is elevate the flavors.
Right on.
So take a look at the food on those plates.
Shrimp ceviche tostada, a quick marinated avocado crema, cilantro, and pickled onions to give that acidity at the end.
Next to that, a roasted poblano tamale, salsa verde, corn relish, served in its husk.
Next to that, a beautiful grilled swordfish, a touch of heat with a chile, green, and mango papaya.
Underneath are these little baby roasted squash and then this beautiful roasted sweet corn puree.
Now, that is what I call a chicken mole.
Cilantro, lime, rice, charro beans, and a jicama slaw, and then, of course, carne asada.
Red wine vinegar, lime juice, cilantro, and chile powder.
Now, people are willing to pay more for this, and that's what we need to do to get out of this mess.
-I hear you.
-Yeah.
Right, let's start off with the swordfish.
Lightly seasoned olive oil, salt, pepper, and a light toasted chili powder.
Now onto the grill we go, and we got that beautiful grill on there.
Now the garnish, little baby squash into the pan.
Salt, pepper.
Look, put a touch of citrus on that squash.
That'll start to break it down.
All of a sudden, this thing just takes on a flavor of its own.
Now, how do we plate a dish like this up? First, slightly heated corn puree.
My squash, roasted, on.
From there, I pick my swordfish up, just send that over and then my mango and green papaya.
Dig in.
Mmm, corn really brings it all together and then thatjust that tiny bit of spice.
-Yeah, just here.
-Justyeah.
-Not over the top.
-Mm-mm.
GORDON: Corn, squash, swordfish.
Now, whoever ends up running that restaurant needs to know every sector from the front of the house -to the kitchen.
-Yes.
And what I am desperate to find out is, who's the one that really has their eye on the prize? Nick, Jr.
, Maribel, come over.
Take a look at those dishes there.
Here's what's going to happen: you're going to get to the heart of that engine room by cooking.
You got to understand what's on that menu, so don't be nervous.
Mary, okay, Mary.
This is Jaime, this is Alex, and what we're going to do now is do these dishes inside out so we all know our business.
-Yes, sir.
-Let's do it.
Dig in.
Let's go.
NICK SR: Put the oil on it, good.
Not too much salt.
Grab a little handful, let them cook so you could see the little browns on them.
The most important thing is, Nick, Jr.
, and Maribel need to prove not just to me but to their father they want this because it's time to put back into the business before it's too late.
-You want to do swordfish? -Sure.
You're gonna wanna crisscross the lines.
Yeah, to get the Xs on it.
-Okay? -There you go.
She knows how to build them all nice.
You got the different colors in there and everything.
You want to do a nice spoonful circle of the corn puree.
So go ahead and place the fish right on top.
I'm excited about the new menu.
MARY: And then you're gonna garnish it with a little bit of this watercress.
It looks beautiful, and it tastes amazing.
And if you season from above, you're gonna get more of an even distribution.
Okay.
Being able to step in there and actually learn how to plate dishes and put them together, that was awesome.
Perfect.
I don't want to stop learning.
Oh, is this the one you made? This is the one I made.
What do you think? NICK SR: I like it.
Perfect.
(somber music) (clock beeping) Take a seat.
Okay.
Well, let's get one thing clear: we're up to date on the menu, right? -Yes.
-Yes, sir.
Did you see a difference with that food? -Oh, yes, absolutely.
-Yeah, no, it was great.
Because I think for you both, you're not realizing the jeopardy at stake here.
Well, the jeopardy at stake is a family legacy going down.
I'm gonna show you something, though.
I want you both to watch.
I need you to see this.
GORDON: What on Earth is going on? NICK SR: I just lost control.
My boy works six days a week here.
If he works here that long, why hasn't he taken charge more? He makes everybody his frien, all the servers.
He's their buddy.
My daughter, she finds almost every excuse not to be here.
I mean, they're worried about me, I get that, but why aren't they worried about this place? Listen to that, Nick.
How does that make you feel? It makes me sad to think that that's what my dad really thinks about me.
I love this place.
I mean, yes, I I become friends with my servers, with my staff because I think of us as a family.
I know that you need to be able to lead, but how am I not gonna like my own employees? (sighs) Maribel? I feel like I've let him down.
Years ago when he got the call from his father, it wasn't his number one passion to step back in here, right? Right.
And now he's in the same situation but with his own kids.
Talking to your father, he is adamant of the fact that you're not hungry enough for the business.
So do you really want it? (suspenseful music) Talking to your father, he is adamant you're not hungry enough for the business.
Do you really want it? (sighs) I want to fight.
I want this restaurant, and I don't want it to stop.
(somber music) I want to step into that kitchen.
I want to know every inch of this restaurant so I can keep it going.
Save this restaurant, that's what I want.
Maribel, do you want it? Yes, it's everything.
I mean, my whole family, my children, my home, we all rely on it.
I'm just gonna take charge.
You have to take charge, young lady.
You two need to get hungry quick.
It's over to you both.
I wanna fight.
I don't wanna stop.
MARIBEL: Let's go to work.
Let's go to work then.
GORDON: Nick and Maribel seem committed to doing the hard work Ah! GORDON: That their mom, Luci, is already doing.
I'm feeling tired, overwhelmed, worried.
There's so much going on.
There you go.
I'm hoping that we'll get it done.
GORDON: And as dawn breaks, there's still plenty left to do.
I need to go and check on the kids and cooks to see if they've mastered the new menu.
MARY: How's it going over here? All right.
It's easier with the big knife, I promise.
Yeah, uh, yeah, you're right.
-How are we doing? -Okay.
We're good, the mole sauce? -The mole sauce.
-Yep.
Put this in there like that and that'll get naturally thicker.
-Come forward, Nick, Jr.
-Yes, sir.
And what's the first thing that strikes you? -Delicious.
-Uh-huh.
Smell is great.
And how has that been having the kids getting up to speed with it? Beautiful, I love that they're enthusiastic about learning all this and getting more involved.
-Yes.
-Yeah? Good.
Good, good, good.
-Mary.
-Yes, Chef.
Two seconds, please? Right, how's it going? Um, it's going okay, Chef.
We were starting from scratch.
We're starting teaching them the basics with how to cut an onion and how to What? Hold on a minute, what do you mean? They both have never cut an onion.
GORDON: They've never cut an onion? -No.
-They're line cooks.
Mm-hmm, they use a tool, like a press, to do all the cutting of their salsas, so we taught them how to hold a knife.
We're teaching them how to use a knife? Correct.
And on a scale of one to ten, how [bleep.]
are we? Uh, a five.
Oh, boy.
There is still a lot of work to do in both the kitchen NICK SR: I'm going to be cooking the chicken.
GORDON: And the dining room if we're going to be ready to relaunch this restaurant in a few hours.
-Good luck, baby.
-Sweetie.
I'd like to fire up one of everything.
Let's go.
Let's go, give me a time, please.
-Okay.
-Now, I need a time.
Give me ten minutes for thefor the appetizers.
I am not waiting ten minutes for a [bleep.]
marinated shrimp.
This restaurant is gonna reopen in less than 15 minutes.
One of everything, now.
-Yes? -Hey! One steakone steak, one fish, one chicken.
Away.
I need a tostada, and I need the tamale.
-Okay.
-Oh, my Lord.
-One steak? -One steak.
And one fish.
Ten minutes to get one of everything, yes? -Yes, sir.
-Let's go.
(food sizzling) NICK SR: Remember, Johnny, two minutes.
Right, Papi? JOHNNY: Two minutes.
Let's go, let's go, let's go.
Rememberremember you got to putno.
Turn it the other way, Papi.
Two minutes one side, two minutes the other side.
-Yeah.
-You see How much time? How much time on the swordfish? Swordfish, uh, two minutes! [speaking Spanish.]
How is the chicken going? -Dad! -Just a couple more minutes.
If we start on the same page, communicate, yeah? We need to talk to each other.
NICK JR: Swordfish? JOHNNY: Almost, one minute.
NICK JR: Uh, tamale, ready? Swordfish, how long, please? Yeah, ready.
Swordfish doesn't take as long as a steak to cook, right? Right.
Hey, take it out.
-Okay.
-Make sure it's cooked.
-Yes.
-Right there, right there.
Remember don't putdon't don't do that.
-Okay, okay.
-Right? Let it sit.
Let it sit.
-How's that fish coming? -Uh, ready.
-Copy.
-Let me know.
GORDON: Don't throw it at me.
Touch that.
It's undercooked.
Now you deal with it.
No, he'she's got to see it! -Bueno? -Yeah? -Touch this.
-Undercooked! Touch it.
Look, touch the fish.
-Oh, okay, it's cold.
Okay.
-Cold! Please, dude.
Right, I need the steak, please.
I need the chicken.
How long? JOHNNY: All right, steak up.
So you know those tamale plates, those are those.
-Oh, boy.
-Yes, sir.
GORDON: Just stop for two seconds.
-Just stop.
-Stop, stop! GORDON: Hey, hey, hey! Stop, all of you! Come here, all of you! Just touch that.
Now touch it.
Touch it! JOHNNY: Okay, it's cold.
No, it's not okay! Touch it.
It's cold.
(stammering) No, just put your finger there.
It's [bleep.]
ice cold! GORDON: Hey, hey, hey, hey.
Stop! -Okay.
-No, it's not okay! It's [bleep.]
ice cold! -I need you to slow down.
-All right.
NICK JR: Tonight, the stakes are high.
I'm a little worried that maybe we're not gonna get this done, but we have to pull this off because this is the livelihood of us as a family.
Beautiful.
Good.
My God, what a difference.
Cooked nicely, nice and pink.
Beautifully done, cooked beautifully.
-Keep it going, yes? -Yes, sir.
-How much time on the steak? -One minute! Let's go.
GORDON: Good, beautiful.
-Looks good.
-That's beautiful.
How long to season steak, guys? -It's ready.
It's dripping.
-Ready! We are cooking.
That was nine minutes.
Big difference.
Extraordinary.
We're minutes away from opening.
Is there anything you'd like to say to each other? I have to realize that I can't do things myself and I have to let go.
You know, when I'm glad I'm realizing that, and, you know, I gotta make sure that these guys know that what I'm feeling is genuine and it's going to last.
I am so happy to see you like this.
I know you can hear what we've got to say now.
Thank you.
Each of you have something to prove tonight.
We'll never get another chance like this.
I know I let you down.
I won't do that anymore.
(chuckling) I have it in me, I know what we need to get done, and I'll make sure I give you that 110% that I know I can give.
I have all the confidence in the world with you guys.
-I'm proud of you guys.
-I'm excited.
-Let's do this.
-Yep.
Good luck, guys.
Let's go.
Let's go.
(clock beeping) If anybody needs help, ask for help.
Talk to each other.
Whoo, we ready for this, Johnny? A little nervous.
It's hitting.
We got this though.
Nice to see you all.
Thank you so much for coming.
Enjoy dinner! We got the clock counting.
Whoo! Thank you so much.
-Make it happen.
-Yep.
-Great.
-Vámonos! Hi there, how are you? GORDON: In just 24 hours, my team and the Los Toros staff have hit the bull's-eye with the restaurant's new modern design.
Way cleaner, you gotbrought a fresh look to it.
Completely fresh, absolutely right.
By framing Papa Nick's tile work and adding some accent lighting, we presented Los Toros family history as a work of art.
It's beautiful! I love the décor.
It's just really fun.
GORDON: Gone are the dark walls and garish chairs, replaced by a warm, hacienda-style entry.
Reinvigorated staff Hey, I'm confident in you guys.
You guys got this.
GORDON: And the very best kitchen equipment, the tools I use myself.
You've noticed a change? -It's beautiful.
-Is it beautiful? It is, I love the colors.
GORDON: I just hope tonight, under Papa Nick's watchful eye, the family takes the bull by the horns.
-Here comes the first ticket.
-Let's do it.
I got the shrimp ceviche, roasted poblano tamale.
That first table is LA Eats.
Make sure it comes out beautiful, guys.
Uh, 200,000 followers.
Let's go.
Come on, baby.
Let go, let go, let go.
There we go.
There's your tamale.
How's the tamale looking? Coming up.
Tamale up.
Tamale and ceviche.
Ah! Hey, guys, be careful with the tamale! It came undone! (whispering) Damn it! -Tamale came undone? -Yeah.
You need another one? Remember, if they don't look good, don't serve them.
-Did it look okay, Nico? -No, itit went out.
I fixed it up.
I'm loving that! Thank you very much.
-Thank you.
-Here you go.
I like the pickled onions a lot too.
Nick, presentation good with the tamales.
-Every plate the same, okay? -Copy.
I like what they're doing.
It's refreshing, which is nice.
I think they're actually tweeting.
Are they? I think they're tweeting live from the table, okay? -Oh, that'sall right.
-Yeah.
GORDON: With Nick, Jr.
, setting up in the kitchen NICK JR: Food out! Are they good tamales? Mmm! -They're hot.
-Good? It's so good! GORDON: And Maribel winning over customers in the dining room MARIBEL: How is it? Like the décor? -Looks nice.
-Great.
I know.
(laughs) GORDON: Los Toros may just be turning a corner.
Nowwhere's Nick? We're on a roll now.
-Yes? Yes.
-Yeah, it's good.
So this is a table coming out, table three, yes? -Yes, sir.
-Go ahead.
Go ahead.
Go ahead.
So three chicken, one swordfish, yes? -Yes.
-Yes.
JOHNNY: Swordfish coming up! So is that the three chicken for the next table? Got it.
Got it.
Got it.
It's coming.
It's coming.
[bleep.]
hell.
Put that down, look at me.
Yeah, just look at me.
Where is the chicken for this table? It's well, it's GORDON: So he's going to plate his [bleep.]
swordfish.
You're not even ready for the chicken.
-Okay.
-And your chicken's raw! So I can't teach you that 'cause that's common sense! (dramatic music) Oh, man.
So he's going to plate his [bleep.]
swordfish.
You're not even ready with the chicken.
-Okay.
-And your chicken's raw! So I can't teach you that 'cause that's common sense! You can cook.
I know you can cook.
-I need you to use this now.
-Okay.
We're not even talking to each other.
Three minutes, four minutes, I don't care if you say seven minutes, but no one's talking! Now we gotta catch up, guys.
Let's go.
Just one more swordfish.
Let's go! Yeah, give me give me two minutes.
All right, how's the three chicken mole looking? I got the three right here.
Coming up! Uh, swordfish.
Nick, two bits of chicken on there, yes? -Yes.
-Good.
GORDON: Let's go.
NICK JR: Chicken mole, swordfish.
Maribel, that's going to table five! (upbeat music) How's that, uh, swordfish? It's so good.
(chuckling) Good, you had the chicken mole last time.
I did, but this isit's night and day, I guess.
Uh, there's actual flavor in the mole.
It doesn't taste like bitter barbecue sauce.
The chicken's cooked well.
-Big question.
-No, it's awesome.
Will you be coming back? -Yes.
-Absolutely! Good.
The feedback from the dining room has been exceptional.
They're loving the food, so if we come together as a team, it will show on the plates! Just one more swordfish, let's go.
He's got it.
He's got it.
He's got it.
WOMAN: Okay, there we go.
Yay! -And the chicken mole.
-Awesome.
(rock music) Yeah, that's good.
Ooh, and it has a kick too.
-Yummy! -So yummy.
NICK JR: Where are those three steaks? It's coming up! You're doing great! Keep it up! A lot of communication going on, that's good.
Finally.
24 hours ago, my dad was on the verge of breakdown, but, tonight, seeing how calm he was and started to let go a little bit, letting us take charge, and I think it's the beginning of something great.
Now we have a team working behind that line.
Yeah, absolutely.
Chef Ramsay gave us the wake-up call.
It was a shock.
This gives me the confidence to step in my kitchen.
I wanna keep pushing, I wanna keep fighting, and I don't want this to ever stop.
Let's go.
Let's go.
Come on! Good job! -It's very good.
-Glad you like it, and I hope you're enjoying the margaritas.
This my second one.
Oh, good! There's room for three, okay? (laughter) Just the atmosphere alone from yesterday is extraordinary, right? -Yes.
-But look out there.
They love the food, okay? Glad to hear.
Are you feeling more confident about stepping up and running this restaurant? She's working so hard, it's amazing.
If we work hard, we'll get there.
It's not gonna come and land on our laps anymore.
You know that, right? -Yes.
-Come on.
Let's finish strong, okay? Super strong.
Ready for that dessert? All right.
-Here.
-Good job, by the way.
Yeah, hey? Into the dining room.
I need a quick chat.
Right, first of all, well done.
-Thank you.
-Thank you, sir.
Can you hear the atmosphere? (overlapping chatter) Yeah, the difference is night and day.
Nick, Jr.
, remember, you can run this restaurant.
I saw that tonight.
-Yes.
-Yes.
I'm coming back.
-I hope so.
-Oh, yes! MARIBEL: Thank you.
Yes? Thank you.
GORDON: And when in doubt, just cast your eyes to that picture on the wall right there.
-Yes, sir.
-Yes, thank you.
Good job.
NICK SR: Oh, I love you guys.
See you soon.
Take care, guys.
(upbeat music) (exhales) Los Toros woke up tonight.
Family had given up.
Tonight, what a breath of fresh air.
Nick, Jr.
, and Maribel have stepped up to prove their father and their grandfather a poin.
Los Toros is finally back on the map.
(horn honks) NICK SR: Hey, Chef Ramsay, Nick Montaño here from Los Toros.
Finally changed everything.
-It looks beautiful in here.
-It does.
Our customers are amazed with the changes.
NICK SR: We're really excited about using your plates as monthly specials.
We've been doing all of our labeling.
Nobody's called in to tell us that they got sick.
-I need one more! -Coming up.
NICK SR: Nick and Maribel, they're more assertive now.
That really did help a lot.
All right, amigos.
We have really stepped into our roles, and our parents have gotten away on a little vacation.
Happy wife, happy life, baby.
Dad's stress level has gone down a little bit.
NICK JR: We're really looking forward to what the future holds, and thank you, Chef.
Thank you, Chef.
GORDON: Next time on a two-hour finale, we visit two failing restaurants in Southern California with two stubborn families WOMAN: I'm telling you, don't do that! You don't want to [bleep.]
with me, honey.
GORDON: Two daughters in distress I'm gonna kick this [bleep.]
camera.
GORDON: Two chefs competing to save their job MAN: Their [bleep.]
job's on the line.
GORDON: And even To get good service, you have to be [bleep.]
Gordon Ramsay around here.
Two of me.
WOMAN: Oh, my God, for real? -What? -What? Oh, boy.