Ep 5. Zacho Libre

Carnival Eats season 4 episode 5, titled "Zacho Libre," takes viewers on a culinary journey packed with Latin American flavors and heat. Hosts Noah Cappe and his crew travel to Orange County, California, to try out some unique twists on traditional Mexican and South American street foods.

When they arrive at the OC Fairgrounds, Noah wastes no time diving into the delicious food offerings at the carnival. The first stop for the team is at a food stand named Chomp Chomp Nation, where they get to try out a creative fusion dish called "Lao-Mex Wrap." This delightful dish is a creative combination of meat coated in tangy Laotian sauce, fresh lettuce, and fried rice vermicelli, all wrapped up in a tortilla. The dish is topped with a sweet and spicy sauce that adds a perfect punch to the already exciting flavor profile.

As the team moves along, it's time for them to try out the Korean-Mexican fusion dish that is all the rage on the carnival floors, the "Korean Fried Quesadilla." This dish features a crispy, golden quesadilla filled with marinated Korean beef and cheese, and is served with a spicy kimchi sauce. Noah and his crew are thrilled with the crunchy texture of the quesadilla, the succulent beef inside, and the sauce's ability to bring a perfect balance of heat. They rave over how innovative the dish is and how it will appeal to anyone looking for a unique and delicious fusion taste.

Next up on their journey is an exceptional dish presentation from street-food standout BACON-A-Fair. The team is thrilled to try out these Jalapeño Bacon-Wrapped Shrimp skewers, which feature juicy jumbo shrimp coated in melted Monterey Jack cheese, then wrapped lovingly in crispy, smoky bacon. The mixture is served on a bed of cilantro-lime rice and drizzled with a spicy sauce that complements the dish's saltiness. The team loves this dish and how the flavors play well together.

Noah's team continues their trek, and it is now time for them to check out a dish served on a stick - The Elote Dog. The dish is a fusion of a classic hot dog paired with Mexican corn on the cob. The dog's toppings include butter and roasted corn with mayo, chili powder, and lime on top of a freshly grilled hotdog. They are delighted with how creative the dish is and how perfect it is for people wandering the grounds on a stick.

It's nearly impossible to experience authentic Mexican street food without having Churros, so it's no surprise that Noah's team makes Churros their next food destination. They are excited to try out the Churro Funnel Cake Cheesecake, which features a crispy and flaky funnel cake topped with cream cheese and whipped cream, then covered in cinnamon sugar to create an unforgettable dessert. They are over the moon with the dessert and how all the textures mix and the flavors complement each other.

As the Carnival Eats team concludes their culinary journey, they come across a unique vendor that offers a fusion dish inspired by Japanese, Peruvian, and Mexican cuisine - the Sushi-Rito. The Sushi-Rito is a massive sushi roll that resembles a burrito, featuring ingredients like crab, cucumber, and avocado, all wrapped up in sushi rice and topped with a spicy mayo sauce. They find the combination of the dish's ingredients surreal and enjoy experiencing how they work together.

As carnival lovers would agree, the journey of flavors and creative dishes at the local fairs triggers deep nostalgia and excitement. Carnival Eats season 4 episode 5, "Zacho Libre," takes the audience on a mouth-watering journey full of Latin flavors and unique twists on classics; making it a perfect episode for foodies and carnival enthusiasts alike.