"Alligator aus dem Bodensee?" 🐊😅🤣 Mike wird alles ZU VIEL! | 1/2 | Mein Lokal, Dein Lokal

Wild meat from the crocodile and Mexican dishes should bring Duscha's Waldschenke the victory. We hope with 10 points, because we have a great kitchen. Still questions? Where is Mexico now? This fiesta is spicier than he hoped. I couldn't have eaten more. I don't really get a Mexican feeling. Where is the delicious pearl hidden? Unfortunately, they are tough, they are not good. Welcome to Lake Constance for the 4th day of the competition. Manfred has cooked spitz and the casal Andi has cooked spitz with 33 points. But today Duscha wants to start Mexican. In Sigma's cell at the Leiblach is her Mexican steakhouse. And before the competitors come, chef Mike Süßer checks the restaurant. Day 4, it's time for Duscha's Waldschenke. Did you see the way I walked? I'm not a local, that's why I say, you have to know that. I hope it's a destination and it's running. I see a flag there. I see light at the end of the tunnel. There's still something to eat today. Yes, you drive through the forest and then you come to the restaurant. A secret tip, so to speak. Yes, beautiful. That's a gastronomy I'd like to have. Something cute and beautiful, but also something confusing. That we have an Allgäuer beer, I understand. That belongs to Bavaria, where we sit. Waldschenke, okay, fine. I'm looking at a Mexican steakhouse. I'm curious. It's a lot of mess, but a beautiful mess. A little over a year ago, Duscha took over the traditional economy and the name Waldschenke. However, the Serbian has completely changed the menu. Although I am Serbian, I have not chosen the Serbian cuisine. Because I don't know the people here, it's not that well known. Since I liked the Mexican cuisine very much, I chose the Mexican cuisine. Can the gaucho gastronomy score today? We hope with 10 points, because we have great cuisine. Great enough for master chef Maik. That's really nice. Hello, nice to meet you. Nice to have you here. Maik and Ennis. That's the son right away. Family style, right? But you have to come here deliberately. The spontaneous guest stays out. How is it going here? Almost no one comes here spontaneously. You have to work with the customers. We have to deliver good cuisine so that people come here. Really targeted, more on the weekend. In a week you have to have a very good reputation. The Mexican steakhouse has room for up to 80 guests. This is my place. The place consists of 3 rooms. As you can see, we have a lot of Mexican decoration. Not exactly. You have preserved this primacy when you come here. Nice shop, great. Not so playful Mexico stuff, but nice. The house has been in existence since the 18th century. It was always German bourgeois cuisine. For the people who insist on it, we wanted to keep the regular customers, we have the German classics. Waldschenke, Mexican cuisine, led by a Serbian, that's too much for me. But the main ingredient is Mexican? Yes, the main ingredient is mostly Mexican. We specialize in steaks. We also have exotic meat, like alligator, kangaroo, ostrich. Okay, do we need that? I don't understand at all. Well, there's already so much nonsense. And now alligators. Ostrich has established itself a bit, because they are bred here. But there are no crocodiles out of the ground yet. So I would at least leave them out, the things. You also have the honor. Without shit now? To try the alligator. We caught him recently from Leiblach. Yes, yes, aquaculture. Aquaculture alligator we have now, right? Exactly. So come on, then I'll bring you to the kitchen, I'll change in between. Then I would like to meet your business partner. Let's go. Chef and co-owner Rudi has been cooking for 11 years, mainly Mexican. This is Rudi, my business partner. Rudi? Hi Rudi, nice to meet you. So you're a hostess. Exactly. You didn't focus on the outside. We split it up. Rudi in the kitchen and I outside. Okay, all right. And you look like a real Mexican. Yes, you can see that. Where are you from? From Slovakia. From Slovakia, cool. But I also got Mexican. Honestly? Yes. Very colorful mixture, I would say. So I've heard, I get alligators. Yes, alligators with homemade wedges, sour cream, homemade herb butter. Okay. I really want to try it now without preparation. And I want it to taste good. I personally wouldn't have served that. So I'm really interested in alligators now. And the whole dish. What are you doing? Now I'm making sour cream. Are you finishing it? Then we can continue to talk, right? Exactly. That means very classic for an oven potato. Or what do you do that for? For oven potatoes, exactly. For wedges. Okay. That's not great art yet, is it? It's super delicious, I like it. But I hope now that I can see a little more. The really wild things lurk in Rudi's refrigerator. There you have your crocodile. Exactly, there I have my crocodile. Already packed. Okay. Why are you so into crocodiles? Tell me something now. Convince me of crocodile meat. You know, we actually wanted in our restaurant also offer a bit of exotic meat. And that will probably be the only one. Do you also have ostriches and all that nonsense? We also have ostriches and kangaroos. And kangaroos too. Then she laughs from behind. Finally. Kangaroos. Oh. Rum is speaking here. Walschenkert. Mexican. German classics and exotic meat. That's a reason to stop by. But just because it's so great and because we wanted to offer something exotic. Yeah, do it. I don't know. At least there are piranhas, right? Crocodile meat is high in protein and low in cholesterol. The kilo currently costs between 50 and 60 euros. There's hardly any fat on it. That's beautiful meat. Alligator has little own taste and becomes dry and tough quickly in too high a heat. Is there a medium here? Which areas does crocodile meat have? So it should be juicy. It's like chicken and fish meat. Okay, like chicken. So it's a light glassiness. Exactly. Okay, good. The potato wedges count in the Waldschenke to the classic Mexican side dishes. Shoot out what's being made here. I'm just getting a piece of meat from you. Cooked potatoes are dipped in a deep fryer, in a sour cream and a herb butter. I can tell you that this is too little for the competition. Is that too little? There are 4 guests coming. I just want to sensitize you that you start cooking a little with them, that they see something. If they order a soup, they want to see how the soup is made. They all want to win. Let's make a nice Mexican plate. All right, see you soon. Despite criticism, chef Rudy wants to bait Mike with coconut steak and potatoes. Enjoy your meal. Mexican, but really Mexico. Where is Mexico now? It's African crocodile with American potatoes, German sour cream, German salad and ... Hey, Mexico! You have now written down in Mexican. Then you should take a look at the original Mexican recipes. Then I'll make some avocado cubes, a little lemon, a few chili rings, a little coriander, a little pumpkin, that's right, and let Mexico arise. We will do that too. Now it's time to convince the professional. Crocodile, I can tell you now, is the first time for me. You put salt and pepper on it, right? I put salt and pepper on it. And that's how it has to look? Exactly, fried through, but still a little juicy. Looks like wings. It's as tender as wings. With bite. Tender with bite. Are you like you? But it tastes good now. And also with the herb butter. It's fine, it shines nicely, it looks nice on the plate. It's a little firmer than chicken. But not that I'm saying now, are you crazy? All fine, but ... Give everything, explain everything. Explain berries. Okay, all right. So, beautiful place, Waldschenke, Mexican steakhouse. I just didn't feel Mexico. But I think it's just the last kick is not there yet, right? You chose the wrong dish for me. And now you have the chance in a three-course menu with 4 colleagues to soak up.