When Guy Fieri can't make it to the stadium for a good tailgate party, he does the next best thing and invites his all-star chef buddies to cook and eat outside at his ranch. The chefs put a Cal-Mex spin on tailgate food, starting with Eric Greenspan's breakfast burritos with made-from-scratch spicy chorizo. Eric also infuses the sweet and tangy flavor of tamarind and chipotle into the pork in his carnitas torta. Richard Blais pairs the rich and complicated flavors of black mole with the charred sweetness of roasted carrot and then puts a Latin spin on cheesy poutine. Carl Ruiz roasts papaya for a sweet and tangy escabeche and serves up beefy picadillo-stuffed plantains. Finally, Antonia Lofaso makes a spicy seafood tostada, and her decadent dessert combines all the best parts of a sundae with rice pudding.
