[Okay, I just want to try this broth right off the bat. Oh, it's just heavenly. [ Laughs ] What really I'm digging right now, I just got a little kick of is the chili oil...]
[Little green onion and then sweet onion, red onion, limu, mango, local avocado, roasted kukui nut, Furikake, roast seaweed, sesame seeds, sea salt, sugar, and then we're gonna spice it up with some chili oil.]
[We got the tostada, roasted jalapeño from Veracruz, shrimp, avocado slice, chili oil, and pico.]
[I just got a little kick of is the chili oil... with the garlic sauce. Yep.]
[More chili oil. Okay.]
[Real tangy crema. But the chili oil brings it all together. So you get the crunch, the cream, the heat, the chili, the snap on the shrimp, I mean, it is out of bounds.]
[OH YEAH, AND CHOPSTICKS. OKAY, YOU CAN BRING THAT RV IN. AND THIS LAND LOOKS DREAMT, WILLED, POTENT. THE BASIL OIL AND THE CHILI OIL ARE RIGHT THERE, BUT YOU KNOW WHAT REALLY IS THE KICKER FOR ME ON THAT, THAT TOASTED RICE, OH, THAT'S GOOD.]