The Great Food Truck Race

Tyler Florence kicks off the race at a cattle ranch outside of Los Angeles, where he welcomes the seven teams with their first challenge. The ranch's cowhands need something to wash down their breakfast, so each team must hand-squeeze a pitcher of orange juice in order to receive their seed money and keys to their truck. The trucks then head out to shop and prep for their first day selling on the busy streets of Los Angeles, but Tyler calls with another challenge: a beef auction where each team has to create an original dish with the cut they win. The team that sells the least is sent home, while the other six head to the next city.

The teams hit Fremont Street in Las Vegas, and Tyler gives them a challenge using one of the most popular items on Vegas menus: shrimp. Each truck must create their own ultimate shrimp dish to sell right on Fremont Street, and the team that makes the most money wins a prime parking spot for selling the next day. Then Tyler and special guest Elizabeth Blau visit the teams and offer business and culinary advice. The teams sell their signature dishes on the streets of Vegas, and the least successful truck is eliminated.

The trucks travel to Phoenix and meet Tyler at a Sonic Drive-In for a blind taste test and original savory dish challenge inspired by Sonic's signature drinks. One team member is left operating his truck solo when his teammates leave the race, and the full day's sales in Phoenix is a close one, with the top four teams totals separated by less than $60. At Rawhide Ranch, the truck that made the least money is named and the four remaining teams move forward.

The trucks arrive to the Old West Town of Yuma and head to the historic Arizona Territory Prison, where prisoners from all over the Wild West were sent. Tyler gives the teams an artichokes and bacon relay challenge, then they must add an original dish starring the two ingredients to their menu and start selling. The residents of Yuma show up strong, with lines of people twenty deep waiting for truck specialties. After a day of massive sales, one team is eliminated and the final three trucks head to the next destination.

The final three teams head to Coachella Valley where in less than 24 hours, thousands of country music fans will be arriving for a massive festival. Tyler educates the team on Medjool dates, and after each team pits a pound of dates and sprints off in their truck, Tyler calls with another challenge: each truck must create and sell an original date dish to be judged by date growers Albert Keck and Melinda Dougherty. Sales spike during the festival and the race is neck and neck, but only two trucks move on to the finale.

The final two teams head back to Los Angeles, where Tyler welcomes them to the historic Pueblo de Los Angeles - the epicenter of L.A.'s Mexican heritage and culture. He introduces Bricia Lopez, co-owner of James Beard-award winning restaurant Guelagetza, and they explain the Mexican ingredients and flavors the trucks will be using in their final stop. First, the teams must create a dish using chayote, then Tyler and Bricia determine which team uses the ingredient best. For the final day selling, habanero peppers are the must-use ingredient and both trucks pull out all the stops for the win - but only one team is awarded the $50,000 grand prize.