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