- how do you know if it has the right balance? mmm. ooh, that smells great. - yeah. it s good. - now, we re gonna add. - the orange. - the sour orange. why am i doing all the work here? - [laughs] [speaking spanish] - i don t know how much to put. - [speaking spanish] - then you mix it, no? - yeah. it looks so weird, huh? - no, it looks amazing. - you re like, yeah. [laughs] - oh, wow. oh, my god. that is so complicated. - [laughs] yes. - let s put this on something. - yes. so first, we re gonna get this white onion. - mm-hmm. - are we making yucatán onion rings? - i think it s a bit more than that, but. [laughter] - i m just teasing. this is one of roberto s signature dishes: onion tempura. with the recado? - with the recado. yeah. why not, right? - oh, my god.
amazing. - how do you know if it has the right balance? mmm. ooh, that smells great. - yeah. it s good. - now, we re gonna add. - the orange. - the sour orange. why am i doing all the work here? - [laughs] [speaking spanish] - i don t know how much to put. - [speaking spanish] - then you mix it, no? - yeah. it looks so weird, huh? - no, it looks amazing. - you re like, yeah. [laughs] - oh, wow. oh, my god. that is so complicated. - [laughs] yes. - let s put this on something. - yes. so first, we re gonna get this white onion. - mm-hmm. - are we making yucatán onion rings? - i think it s a bit more than that, but. [laughter] - i m just teasing. this is one of roberto s signature dishes: onion tempura. with the recado? - with the recado.