(upbeat music) - Hi, we are Sorted. - And we've been eating
and traveling together for well over eight years and we reckon we've worked out a formula or a set of rules to help us uncover unique, incredible experiences on just at the top of a web search. - [Jamie] We have 48 hours in Puerto Rico, so we need to make it count. - [Mike] And to make things interesting, at the end of our trip, Jamie and Baz will go up against Ben in a beat the chef Puerto
Rican cooking challenge. - [Ben] So we need to
learn as much as possible about Puerto Rican food
and culture beforehand. And we'll be using our
lost and hungry rules along the way to try and
find those experiences we'll remember forever. (upbeat music) - Shall I do the honors? - I love this bit. (upbeat music) - Jay and I started the
day talking to locals but it turns out, Puerto
Ricans are really friendly. (upbeat music) - Small places like these, I
would say pastry and coffee. (upbeat music) - From the Torningo with the really sweet, really smooth cream cheese in the middle, two different cassitos, one with guava in, which is this amazing sweet fruit, but it's almost like a jam or a jelly. Every single one of them
is absolutely sensational. - [Ben] So let's explain about this here. In order to help us research,
we've compiled a list of suggestions some of
you said we have to try in Puerto Rico and then,
obviously, we made it competitive. Mike and I on one team,
Baz and Jay on the other. One point for each item. So Jay and Baz had three already. - [Barry] Are you doing
anything for the rest of today? 'Cause you can come with us. - [Jamie] As we explore
the area, each colorful cobbled street had yet
another surprise at the end. This is the Park of Umbrellas, or if you're in Puerto
Rico, (foreign language). - [Barry] You sure? - [Jamie] Yes. - [Mike] Meanwhile, I
decided to book Ebbers on a tour of San Juan with a difference. (motorcycle engine revving) (upbeat music) - Woo! (laughing)
- Oh, wait a minute. Have you seen "Wallace and Gromit"? The build up to that, I thought it was gonna be
the coolest thing ever. (upbeat music) - Have you ever seen so many colors? Apparently there's a song
in the popular culture Des. - Despacito.
- Despacito. - Oh, you're ridiculous.
- That. (upbeat music) - Your thinking's worse than mine. (laughing) - [Mike] As we stopped to admire
the view, our guide Caesar, told us why food was so
important to Puerto Ricans. - Food gives us our cultural identity. So we've got some influences
from African cultures here, some influences from old
colonial Spanish Americans, also our Tiano heritage. So you mix that all up, you have this original heritage as well. So it became the Puerto Rican heritage. - [Jamie] So while Ben and
Mike were busy not getting any points, Baz and I
were already at another of Maritza and Kat's recommendations. (upbeat music) You don't get avocados like this at home. That is so creamy. This is why you follow recommendations. And as for Barry's birthday,
can we buy him a present? (upbeat music) - The next place we're
going to is called Chocobar. Massive recommendation from you guys because they put chocolate in dishes where you wouldn't usually
expect to find chocolate. Ugh, this is hurting my head, Baz. But how about a grilled cheese sandwich with chocolate butter? - [Mike] Was that actually nice? - That was actually really nice. It had a really interesting flavor to it. I don't know if I should
like this, but I do. We're at Raices, that
is how you pronounce it 'cause I just asked that man over there. They have, apparently, the
most amazing biggest pork chop you've ever seen in your life. (upbeat music) Apparently a really
traditional Puerto Rican dish. I don't know where to start. (crunching) It's full on pork flavor, there is nothing else going on. There's no spices or anything like that. That is full on pork. - I get it, I get why this is famous. - [Ben] But, was it Mofongo famous? (upbeat music) - So what do you want, shrimp, chicken? - [Mike] Shrimp. - (laughs) Look how happy
he is, I'm so happy. Food as colorful as the city we're in. It looks and smells amazing. So we obviously got the
mofongo and we went for shrimp. It looks like a cross
between a steamed dough and mashed potato. (upbeat music) - [Mike] Ah, it's delicious. - So garlicky isn't it?
- It's creamy and garlicky. - Look at the size of the shrimp. - Incredible, and it's like nothing I've eaten texture-wise ever. (upbeat music) Our waiter has just given
us a mofongo masterclass. The one we've got here is classic mofongo, fried plantains, garlic, butter,
mushed together, that's it. - [Barry] I think they should
smell the garlic on you now. After that, fried plantains or tostones, bam, surullitos, bam. - [Mike] Well, we also order
Puerto Rican rice, bam. - Bam.
(laughing) - The flavor's a bit like
a kind of Spanish rice. Like it takes on all of
the flavor you cook it in. And an empanada of carnitas. (upbeat music) - [Mike] This is the easiest
way of getting points ever. (upbeat music) So, successful morning. But would our success
continue into the next task, which was to win at lunch? So we've met back up with
the other guys at Lote 23, which is a really cool street food market. And seeing as there's so
many options for what to eat, we're gonna get a little bit competitive. Hello, Baz versus Ben,
street food market face-off. Person to buy the best food wins. Tres, dos, uno, vamos, andale, andale. - I wanted something
authentic, something new, and knowing Jamie's
appetite, something big. Croqueteria, a selection of
six different croquettes, each with a different sauce. All we have to do is decipher the Spanish. - [Barry] Whereas I played to another of Jamie's love is meat. And having experienced how good
the pork was in Puerto Rico, I went for a national specialty, a slow cooked pernil sandwich. - So we specialize in Puerto
Rican south pork shoulder. We take pork shoulder pixmix,
rub it, and then roast it, the total process ends
up being like 10 hours. So once we've roasted it, we take it apart and put it in sandwiches with a little bit of the crispy skin. Pretty simple, but pretty yummy, very classic Puerto Rican flavor. - Baz, have you just bought
one thing for the table? - Ebbers, I've beaten you once before, this one is gonna be easy. - And who better to judge
this momentous occasion than the king of lunch himself? (upbeat music) - Okay, my choice is, well
I went to the Croqueteria and I chose six of
their finest croquettes. - Oh no.
(ripping) - Bang, this is a pernil
sandwich, a pulled pork sandwich. You've got some juicy pulled
pork and crispy porkings, cilantro, carrots, radishes,
plantain, it's got the lot. And you don't stand a chance. - [Barry] You realize we've
already had four meals today? - None of them have been lunch. That is a mighty fine sandwich. There's so many different
elements to that sandwich. - Whoa!
- I've never had crispy plantain in a sandwich
before and now I think cheese and pickle will never be the same again. - Everything makes the
sandwich, but you could quite happily just eat that pork
because it has got so many levels of spice and herb just in that alone. (upbeat music) - I'm going to go with this one, spinach. That is an overwhelming taste of spinach. I wanna dip my life in that Parmesan dip. I'm gonna try another one,
so this is suckling pig. - Ajilimojili, ah, we'll put it on screen. (upbeat music) - That is special. I've got to make a decision. - You there? - I think I'm there. My winner has taken something
that I absolutely love to a completely different
place, to a whole new level using local flavors, local
ingredients, local techniques to make something so so special, but I couldn't have got it anywhere else. My winner today is Barry. (upbeat music) It's not Barry, it's the person that made that sandwich.
- I'm taking that. I'm taking it, I'm taking
the win and I don't care. - As much as I'm a fan of
the croquette roulette, the sandwich, fair play. - [Mike] And with that, we split off again for more food, learning, and points. Ebbers and I had an ice cream
first and I let him choose because he lost the challenge
and I'm a lovely friend. - Mike, do you want
queso guava or guanabana? - [Mike] I have no idea
what either of those were. You choose, I'll have the other one. - Oh, so good. (upbeat music) - So here's a first,
Mavi, a kind of fermented drink made from tree
bark, sugar, and ginger. It's super traditional
all around the Caribbean and here in particular,
and well, that's it. The warmth from ginger but no heat. Brown sugar, treacley
sweetness, but then that kind of savory, almost cinnamony,
botanically flavor of tree bark. - Oh so I've nailed this now. - [Ben] You can have the rest of it, 'cause it's slightly
boozy and I'm driving. - Hey hey. (upbeat music) - We've come to a rainforest. - I forgot we did this. (laughing) - I haven't, I'm still recovering. (laughing) It's not a cafe, it's an
actual real rainforest. The only rainforest in the US
National Forest Parks scheme. Earlier in the day, Kat
had told us about a trail she does with her friends
which wasn't on one of the tourist routes
and it was a lot better. - [Barry] And it wasn't just
the gems that were hidden. Your outfit choice today is perfect. Wait, wait, wait, wait, wait. (upbeat music) - I'm still here. (laughing) So this is the trail that we were recommended to come up to. We're going to the top of Mount Britain. - It's really, really soggy. My shirt is soaking and
my avocados are wet. - [Jamie] What? - My avocados on my shirt, not my. ♪ Hello sunshine ♪ ♪ Hello blue skies ♪ - While Barry and Jamie
have their own tropical trek in the rainforest, Mike and I thought we'd have our own tropical adventure too. Dos pina colado por favor. (upbeat music) - Cheers.
- Cheers. - I'm with Ebbers so obviously there's a historical
reason why we're here also. This is the birthplace of the pina colada. Now there are many places in Puerto Rico that claim to have
invented the pina colada, but none of them have a plaque. So we're going with this place. Can we have the same again, please? - You see it? - [Jamie] Wait, do we need to do one of those Instagram posts? - Oh boy. - [Jamie] Yeah, yeah. (upbeat music) - That's epic.
- That looks amazing. It's unbelievable, but I'm
worried that the camera doesn't show it off well enough. See the east coast of
Puerto Rico over there. We are in a cloud and actually, I think, made better by the fact
we had to work for it. - [Barry] I hadn't really appreciated how just epically
beautiful this place was. - I know, but you think about
all the people we've met, how generous they've been
with their time, the love that they have for this
island, all the food that we've had, and
we've managed to do this. - [Mike] Something we'd all
noticed throughout the day was the presence of music
everywhere and we had one absolute gem of a recommendation
left, which I found out now. (foreign language singing) - This is where we end up
at the end of the night. (upbeat music) - [Jamie] I feel like this
is an absolute hidden gem. Everyone is here. - [Barry] They're just getting started. (upbeat music) - Does anything beat live music? And quesadilla and rum, I mean! - [Barry] I think this proves rule one. - [Jamie] How would we
have found this place without a local recommendation? - Never because there's
literally nothing else around. I love our formula and
I think it's working. (laughing) - Our main rule is that we can go anywhere with a recommendation. Puerto Rico, really easy, 'cause people just volunteer recommendations
without even asking. - Yeah, so friendly. From start to finish, I just
really feel like that whole day contained everything that
I would want from a trip. Like if you could condense a whole trip into 24 hours, that was it for me. (upbeat music) ♪ Quesadilla, hey, quesadilla ♪ ♪ Oh, quesadilla ♪ ♪ Hey quesadilla, oh, quesadilla ♪
