The Great Food Truck Race

Tyler Florence kicks off the race at a cattle ranch, where he welcomes the seven teams with their first challenge. They head out for their first day of selling in LA, and he gives them another challenge involving a beef auction.

Tyler Florence welcomes the teams to Las Vegas and challenges them to create a shrimp dish to sell on Fremont Street. Renowned Vegas restaurateur Elizabeth Blau visits the teams to offer business and culinary advice.

The trucks travel to Phoenix and meet Tyler Florence at a Sonic Drive-In for a blind taste test and savory dish challenge inspired by Sonic's signature drinks. Less than $60 separates the top four teams after a day of sales.

The trucks roll into the Old West town of Yuma, AZ, and Tyler Florence gives the teams a relay challenge involving artichokes and bacon. After a day of massive sales, one team is eliminated, and the final three trucks move on.

The final three teams head to the Coachella Valley in Southern California, where Tyler Florence educates them on a regional crop, Medjool dates. Each truck must create and sell an original date dish to music festival fans.

Tyler Florence meets the finalists at the historic Pueblo de Los Angeles. He and Chef Bricia Lopez reveal the Mexican ingredients in the last challenge, chayote and habanero peppers, and one team wins the $50,000 grand prize.