Episode 13: Keeping Traditional Mayan Flavor Alive 11 photos Next Gallery A Behind the Scenes Look at Episode 12 10871822 For the Elimination Challenge, Brooke whipped up a hoja santa leaf-steamed snapper with bean and corn ragout, jicama and papaya relish. 10871823 Sheldon concocted a grilled snapper with annatto crab sauce, Yucatan vegetables and habanero salsa. 10871824 Shirley created a hoja santa leaf-grilled grouper with crustacean habanero tomato sauce and dragon fruit corn salad. 10871825 Brooke put together this roasted pork loin with orange and green habenero salsas to balance out sweet and spicy. 10871826 Sheldon's pan roasted chayote squash is stuffed with tamal and charred habanero salsa. 10871827 Shirley brought elements of her own heritage with her masa dumpling with poached egg, chayote squash, habanero and chicharrón. Previous Pause Next 1 of 6
