Part 7/10:
The chefs approach grilling with seasoned flair. Lorenzo heats his cast-iron pan to screaming hot, searing the marinated skirt steak until it develops a rich, browned crust and striking grill marks. He covers the pan briefly to ensure even cooking.
Saul takes an extra step—dousing his shrimp and vegetables with mezcal, a smoky agave spirit, and igniting it to create a flambé that imparts an additional layer of flavor and that famous sizzle. This dramatic technique not only enhances the taste but also heightens the sensory experience, making the dish both a visual and culinary spectacle.
Desi, with his simpler seasoning, focuses on getting the tortillas warmed and assembling everything with a touch of lime and cheese, doing his best to keep it straightforward yet flavorful.