Oh, these gals is goin’ down. They’re goin’ down. They’re goin’ down. You think you might be going up? No, no, no, you’re going down! Down! Welcome to Mythical Kitchen where dreams become food. Today we’re going head-to-head to see who can make the best queso for the big game. But we’ll get to that in a minute. Today’s video is sponsored by Butcher Box. So if you watch this show, you know I’m a huge fan of both meat and convenience. So good news, Butcher Box delivers 100% grass-fed beef, free range chicken, and wild-caught seafood directly to your doorstep. They’ve got top-notch standards for quality and only source their wild-caught seafood or meat from farmers who raise their animals humanely. These decisions make a difference because prioritizing both animals and the livelihood of their farmers creates better meals we can all enjoy together. And the meat just tastes good too. I cooked a whole pork loin from Butcher Box last night for dinner. Little coffee and chili powder rub on there, and it was phenomenal. And for a limited time, new members will get free, 100% grass-fed ground beef for life when they sign up for Butcher Box. That means you’ll get two pounds of ground beef in every box for the lifetime of your subscription. Byah, spaghetti and meatball night every week! Go to the link in the description for more info, and thanks again to Butcher Box for sponsoring that portion of today’s episode. The big game is upon us. The “superbous of owls” is finally here, and when you have a hungry, sporty mouths to feed, Trevor, what’s the best thing to put inside them? Liquid cheese! Liquid cheese! So Trevor and I have challenged Nicole and Vi to a two-v-two queso showdown, winner take all. What is all? Unclear. You’re goin’ down! You’re goin’ down! You’re goin’ down! You mess with the bull, you get the horns, baby! You can see all the time codes for the recipes right there, and the full written recipe down in the description! In the description! Let’s get cooking. All right, so right now we are making a queso blanco, but we’re gonna start with a chorizo verde, one of my favorite sausages of all time. And if we’re talking about favorite sausages… Uh. All right, so I’m gonna start toasting spices. Trevor, you wanna blend these spices for me when they’re nice and toasted? And then we’re gonna grind up some pork belly. Yeah, yeah, yeah, and we’re also putting the green stuff in here. Aw, you gotta be kidding me, I already spilled. What the heck-ola, man? So we got some coriander seed, we got some fresh cumin seed, and we got some black pepper going on here. We’re just gonna give that a nice little shuffle around. Trevor start ripping up the cilantro. Just like all of it. You can get a lot of stems in there. Josh, you may be wondering why I have a large wrapping on my finger. I sure do. That is because I cut my pinky, and I have three stitches in it. And I’m sure that it’s because Nicole mind-controlled me to make my hand slip in order to get a leg up. Dirty players. Dirty players. Just like the players from the Dallas football team. They’re dirty. The spices are toasted, I’m gonna dump that in there. Dump it in! Trevor, do you like queso? Are you a big queso guy? If its there, I love it, and I eat it, but I never go outta my way to get queso. It is a big game big game staple. That said, I don’t know, man, sometimes I’d rather just have like, a ballpark nacho. That’s why we wanna jazz this up a little bit. Yeah, jazz it up. You know what I mean? That’s why I wanna get that, we’re doing like a fire roasted salsa verde, we’re doing the chorizo verde. I think it’s gonna bring some lightness, some freshness, might even get a little crazy with it, Trevor. Little crazy! Might get a little crazy for the big game day! And put a little toasted pumpkin seeds on it. Ohh! Doesn’t that seem crazy? That sounds nice. That does sound nice. Oh my god! I’m gonna start grinding it up, we got pork belly, it’s a nice and fatty sausage, great for chorizo. Okay! So I’ll just blend that up, and then we’re gonna add that to our pork belly, and we’re gonna make it nice and wet! Nothing says big game like a wet sausage! Yeah, really crank it, man, I want it to be just like smooth. Pan’s heating up. I’m gonna get some oil in the pan. Trevor, you can remove that. Dump it in the schnausage mixture right here, and we’re gonna mash it up, and we’re gonna get it sauteing. Epic. This is looking nice. This is about what I imagined it’s gonna look like. Do you wanna frick that blender off, and then do you wanna start hand chopping? Wait, for real, smell this though. You ever smell sausage like that? Ooh, that smells nice. Doesn’t it? It smells really good, man. It smells really good. I’m just gonna dump this right in our pan right here. Okay. Gonna get it nice and rendering. What do you want me to do with these green things over here? Chop it all up. So this is just some poblano chilies, some jalapenos, some tomatillos, some onion, and then we forgot to save cilantro. We’re gonna put some of that in there too, with some lime and salt, toss it in a bowl. That’s gonna go on there. We’re also gonna mix a little bit of this in with the actual cheese sauce when we start cooking it, ’cause then, that’s gonna make it like the queso. Queso is short for chili con queso. Yeah. It is a like Tex-Mex staple. A lot of people say it should be made with processed cheese and simple, canned ingredients in there. You wanna cut it? Yeah, you stir the sausage, man. Stir the sausage. I’ll stir the sausage. That’s probably a better idea. Yeah, man. That’s probably a better idea. Can’t be trusted around knives right now. We’re keeping the seeds, we’re keeping the char, we’re keeping all of it in here. We’re going pure au naturale on our salsa. I can’t tell how cooked it is. What do you think Nicole and Vi got in store? I don’t know, probably something, I mean, I feel like Nicole’s kind of boujie. She is very boujie. They’re probably gonna do something like, pretty complicated, pretty boujie, pretty fancy, yeah. We’re down, we’re the boys. Yeah, we’re down and dirty. And we watch football. We watch football with our homies, drinking brewskis. Sometimes drinking a light beer, or like maybe like a, like a non, like a sangria or something. Something manly. Yes, sangria! I love sangria with the boys. You know? Sangria, honestly, dude, what a delight. What do these limes go in? In the salsa, dude. Okay. Look at that strength. Look at that strength right there. That’s a nice little salsa there. Here, try the back of the spoon. Wow. That’s good stuff. That tastes like the big game to me. That tastes like the big game. We’re winning this thing. Nicole, Vi. That’s spicy. You’re going down! You’re going to the dog pound. That’s spicy, it hurts. It’s spicy. Nicole, Vi, you’re gonna have to do manly. Do manly. All right, Trevor, you ready to make some cheese? Yeah. Trevor, what’s your favorite thing about sports? I like it when they throw the ball, and then they catch it, and then they score a goal. My favorite thing is the sense of community, and the fact that on the sports, everyone is on an equal playing field. It doesn’t matter where you come from, and the fact that everyone has a chance to push themselves in a safe and controlled environment. Yeah. I really like sports, actually. We play around, but it’s- There’s community, and like it’s fun, and you know, you get competitive, but you know, as long as you keep it light and like not too toxic, it’s a lot of fun. It’s so much fun. All right, so I dumping in evaporated milk to the queso. A lot of people, you know, they might try and start a cheese sauce using like the flour, and the butter, and the roux, and use real cheese, but instead, we’re just gonna go can of evaporated milk and then shredded American cheese. Sweet! Right? Yeah! I’m gonna add a little bit of flavor ’cause we got white cheddar going on, and then smoked provolone too. Smoked provolone? Some provolone. I want that little bit of the texture. A little bit of stringiness going on. Then we’re gonna drop– Yeah, yeah. So like chili con queso, right? It’s got the little bits in it. That’s the difference between like nacho cheese and queso when you get it is queso got little bits of vegetables. Yeah, little bit of chunk. We got a little bit of chunk. Little bit of chunk! That can go in there, and then we got our meats. Yeah. Our green meats, which you should give that a taste ’cause that rules. Oh my gosh, that is so good. Yeah, this one’s the American. That one’s American, this one’s white cheddar, that one’s smoked provolone. Okay. I know ’cause that’s the one I use on my ham and cheese sandwiches at home when I make them. I eat a lot of ham and cheese sandwiches, and the trick is what you do is you take the bread, you put a little spread of butter on one slice, and then you do the ham and the cheese, and then you put the cheese on, and then a little bit of sriracha sauce, mm! Did you like me to do anything or do you want me to just stand here emotionally supporting? I think you can just stand there and emotionally support me. I mean, I don’t know what else you’d do. You know, we got some corn starch in case we really wanna thicken it up. We got a little bit of like a Cajun seasoning in there, it’s just a great all-purpose seasoning to add anything spicy. Yeah! What I’m doing right now is I took the evaporated milk, and I added the American cheese to it because American cheese has sodium citrate in it, which is what binds cheeses together. And so we’re letting that melt to create a base so we can add our more flavorful cheeses in there. Sweet. I’m gonna start winging in provolone. Josh. What’s up, Trevor? You’re very good at cooking. I was gonna tell the people, I was gonna compliment you indirectly, but I’ll compliment you directly. You’re very good at cooking. I appreciate that. I think you are too. Oh, thank you. Well, you got a great palette, you’re a good friend. Yeah. I think you’re a great friend too. You’re a brother, you’re a son. We should play more sports together. I actually agree with that. Racketball is like my new year’s resolution. Racketball? More racketball. I was an intramural champion of racketball, okay? No one knew who I was the whole league. It was very cliquey, all right. And I get there, and everyone’s like, who’s this guy showing up, 240 pounds, with the pink paisley headphones over the ear, doesn’t even like have the right racketball shoes, and some guy called me out. Some guy called me out on that. He was like, Hey man, you’re not supposed to wear black-soled shoes on the racketball court. Oooh. And I was like, you still gonna play me, or you’re gonna back down, bro? All right, I’m gonna add in the rest of the cheese. We gotta start tasting, we gotta start tasting. Oh, okay, okay. See if we got good texture. It’s nice and silky right now. It’s a little bit loose. That’s a nice little flavor. Tastes cheesy. Tastes cheesy. You can probably dump all that in. Yeah, right! Should we go more cheese? Yeah. A little bit of salsa ’cause this is the chili in the chili con queso. Okay. This is fun just standing here and not cooking. Do you wanna like stir it? No, it’s okay. I’m gonna add a little bit of corn starch and milk just ’cause it’s looking a little loose right now, but the cheesy flavor’s where I want it. Get it nice and a little bit thick. Nithe and a little bit thick. Whisk that up. I think it’s probably gonna be good to go after this. One last taste. This is looking good. It’s gonna be hot as heck, dude. Ooh. It’s very good. That’s very good. Oh, get the heck outta here! Oh, these gals is going down! They’re going down. They’re going down. You think you might be going up? No, no, no. You’re going Down! You know why? ‘ Cause I’m Josh! And I’m Trevor! And we’re? Wicked smart! All right. We’re just pouring it? I think so. I mean, this is your vision here. You’re the, what we call in the gaming world, the IGL. The in-game leader. No idea what that means. You’re like the captain of the team here. Oh gosh, I have no idea what that means. All right, so we’re just gonna take our chorizo verde, and we’re gonna kinda like float it. Well, you wanna be able to get chorizo in your bites, you know? Every bites. Make some little dots. Ohh, yeah, wow. And then some nice little pepitas going on top. Trevor, grab me the best cilantro leaves you can find. Oh freaking heck, you should’ve given me more time. Best cilantro leaves you can find. I only need like four. There’s one. Okay. Ooh, that’s a nice one. Ooh, look at that, that’s a good one. Put that on the outside. That’s beautiful. That one’s the centerpiece. Centerpiece, centerpiece, centerpiece. Nothing says big game like fine garnish work. This is our big game. This is our chorizo verde queso. This is our green and white queso, an homage to the Philadelphia football team that I love. I’m really excited. I think this is enough to take down Nicole and Vi. You think it is? I think so. I think so. I’ve tried all the individual parts, and they’re all really good. So, you know, you mash ’em together, it’s only gonna get better. Let’s see it, gals. You pumped? You guys are going down. D O W N, down! Down! You’re disgusting. Down! You guys are just bad at everything. And I’m pointing at you with my knife! Okay, hey guys, so we’re gonna make a better queso than those two men in the green jerseys did. What are their names? Yeah, um, Todd and Tam. Todd and Tam? Yeah. Okay, amazing. So Todd and Tam are going down. Yeah. And we’re gonna be making a delicious queso with Korean flavors. Yes. We’re gonna do a Korean bulgogi and corn cheese queso. I know it’s a mouthful, but I’m really excited about it. I’m super excited. All right. I’m gonna get started on this beautiful marinade. I’m using Asian pears. Okay. Onion. I’ma get chopping this meat! Go for it, go for it. So we semi-froze our meat because we want really, really thin slices, and the way bulgogi cooks, you want it super, super thin, so it can get a nice char on it. Yeah, it’s almost shaved pretty much. Yeah, it’s shaved. Shaved meat. We’re gonna add some spicy sesame oil because I don’t know about you, but I like my Korean food very spicy. Would you rather sweat that way or sweat on like a football field or like a basketball court? Is Vi asking me if I like sports? Yeah, I am. Okay, a full disclosure. Whenever it comes to the big game, I’m just there to socialize. I’m not there to watch any sort of sport. I recently found out what a fourth down is because my husband is in a fantasy league. Ooh! He’s actually in three fantasy leagues. Love you, babe. Look at that. Yeah, that looks nice, Nicole! Kinda looks like peanut butter, but like, I’m just gonna lean into that, you know? Oh my god, it sure does. All right, let’s give that a nice taste, shall we? Yeah, yeah, yeah, yeah. Let’s see what we’re– Spoon it. Wow. Oh, wow! It’s like sweet and savory! Oh my gosh. Ooh, yeah! Chili verde where? I think we kicked it out of the park. You guys know ’cause field goals are three points, and a touchdown is four points? No! Nicole! Guys, guys, this is a new world for me. And we have to accept that I am actively learning and mistakes are gonna be made, but you know where there’s gonna be no mistakes? In this queso, bro. It’s gonna be delicious. All right, so we’re going to massage that in, and we’re gonna let it marinate, and then we’re gonna get to making some corn cheese queso, baby! You wanna throw in the onions? Don’t leave the onions. Oh my god, I have to throw in the onions! Looks like you left those field goals. Korean food without onions is like me with Alvie. I thought you were gonna make a sports analogy. I was waiting for that. I’m gonna do more of those later. Okay, you’re gonna save those? I need to practice in the mirror a little bit. Okay, I need to teach you how the points work. Okay. Touchdown is six points. Tell me later, tell me later. Let’s get this marinating, and you can tell me in the bathroom. Okay, okay, okay, I’m ready. So a fumble is whenever the other team intercepts the ball while it’s moving. Intercepting is its own play. That’s when you like catch the ball like in the air. What’s a pick six? Fumble is when you drop the ball. What’s a pick six? Honestly, I don’t know what that is. Okay. Our steak is perfectly marinated, so we’re ready to cook. Yeah! So this is kind of like your own little Korean barbecue situation. Yeah, my favorite part! How exciting. You know, we go to Korean barbecue as a team sometimes, and it really, really helps us bond. That’s what it’s all about. Yeah, I’m ready! The big game is about friendship. Not about sports. But I’m gonna start sauteing some onions with some butter. Some onion? I’m gonna get that onion cooking, yeah. I think Korean corn cheese is one of my like, favorite things. Really? It’s like taking modern, like American food and mixing it with Korean culture, which is so special. I mean, we live in LA, and we’re so lucky that we get to experience that, you know what I mean? So here’s the corn. The second most important part of corn cheese is the corn. This pot is like not hot. You know, this is not really that hot either. This pan is ice cold, and it’s been on here for like a cool minute? It’s like a little warm. Yeah, I think they put some bad juju on us, but it’s okay. We’re gonna get back. We’re down right now, but we’re gonna get back! Yeah, Trevor thinks I’m able to do some mind tricks on him, but honestly, I’m not really all that talented. I appear to be that way. But it’s more of just like a mentality. Like if you’re scared, you’re scared. That has nothing to do with me if you’re scared of me, you know what I mean? He’s just scared of you, that’s all that is. I don’t get it! He’s intimidated by your ponytail. I know it’s so cute today, look! Yeah! So cute! Now, let’s add just a touch of mayo. Now, I know what you’re thinking. Mayo and queso? You’re gross. But corn cheese, a secret flavor to corn cheese is that like mayo-y bite, you know what I mean? This is the one time I’m gonna be okay with you putting mayo with my cheese. And it’s just a little bit of hot mayo. It’s not like a whole bunch of hot mayo. It’s just like a touch ’cause you want that flavor, like fully incorporated. Yeah. And I’m gonna add my evaporated milk. We add a little bit of cream cheese, some processed American cheese, and a load of cheddar. Just like, too much cheddar. I’m actually really excited for this. The first time, I’m not gonna lie, I tried queso, I spit it out. No way, why? Where were you, were you in Texas? Yeah, I was. Paint the picture for me. Why did you spit it out? It just tasted kind of sour. Maybe it was a bad batch. Sour? But it just wasn’t my favorite thing. That’s so odd. And everybody in Texas eats queso, like. Well this queso is coming together nicely. Yeah, our beef is looking real good. It’s looking good? Yeah, I just wanna crisp up a little bit. Can I steal a nubbin? Yeah, yeah, yeah, want this little nub? That nub is perfect. Tell me if it’s a touchdown or not. It’s so hot, and it’s so good. Oh my god. Fricking delicious. Good job. Hell yeah. That’s a field goal. Touchdown. Thank you. So good. Throw it in. Say less. We’re not gonna top it. No, I’m not gonna top it with the meat. Get it in there, uh-huh. Yeah, yeah, yeah, yeah, yeah. Nice. Okay, now we’re gonna top it with more cheese. More cheese. More cheese! Okay, now I’m gonna put this in the broiler. I’m gonna let it broil ever so gently. And then we’re gonna top it. Okay. Open! Open the oven? Go, go, go. oh my god, oh my god. Pretend it’s a football. That’s beautiful. Oh my god! I’m so excited! That’s gonna be fire! We’ll be back in like five minutes. Well, here’s our beautifully broiled queso. Plant-looking queso. I mean, it’s stunning. Would you like to do the honors of topping it with kimchi? I would love to. You know what I love? I love when it’s all centralized. I was thinking that too, when it’s like piled right in the middle. I love it. Yeah, yeah, just like go for it. Yes! Real light. Oh my god, no, do one more, do one more. Do one more? Yeah, man, who cares? The sensation of the cold kimchi with the hot cheese and beef just speaks to me in a very spiritual manner, you know what I mean? You’re speaking to me in spiritual manner. I’m like very excited about this. Beautiful kimchi topping, and then I’m just gonna take some green onions. Wow, wow, wow. And then a little bit of black sesame seeds. Wow, Nicole. And that’s all she wrote. If you’re a boy, you’re gonna lose the game. You suck, Todd and Tam. Referees. Today, Tam and I present to you chorizo verde, salsa verde, queso blanco in honor of the Philadelphia football team. Please eat it. Now. Smooth Josh. Good hosting. It’s gonna go on the reel. Oh god. I don’t wanna look at their faces. There’s a lot riding on this. Give them nothing. Take from them, everything. Refs, for you today, I am presenting a Korean bulgogi corn cheese queso. Enjoy. This is the weirdest shoe store. Caitlyn didn’t even get a chunk. That’s ’cause they put it in the middle. Yeah. They got too much on top. Yeah. I wonder what they’re thinking. Are they mimes? It’s like super weird that they didn’t talk at all, right? Yeah. Most people, they like eat and talk. Referees, have you made a decision? Ruling on the play. You gotta be kidding me! I saw you pick her up! C’mon, man! I saw you pick her up! I don’t believe, I don’t believe it. Let me hear it, let me hear it. No shot. I’m about to Antonio Brown, run off the field. It’s real good, it’s real good. No, I know it was good. Pretty freaking good. Yeah, I know. That’s a nice queso. You guys did good work. You did good work. Are you giving me a highfive? No, I’m giving Trevor a highfive in solidarity ’cause we suck. Orange team, congratulations for winning the official first ever, but not the last, two-v-two extreme queso cook-off for the big game. The superbest of all owls. Trevor. C’mon, man, c’mon, man, we did good. You got a big future in the sport, kid. Got a big future, man. We tried and thank you all so much for stopping by. We got new episodes out every week. Catch me and Nicole’s podcast. Catch Trevor’s podcast wherever you get podcasts. Follow us on TikTok and Instagram @mythicalkitchen. Tag us with #DreamsBecomeFood just like Kyle did. Kyle’s a home chef from the Philippines, and he made a samyang noodle omelet, said he was inspired by all the crazy foods on GMM. Kyle, you rule. Be like Kyle. We’ll see you all next time. The Mythical Kitchen’s favorite way to obliterate garlic immortalized in t-shirt form. Get the palm heel strike tee now at mythical.com.