Serrano pepper

The Agua Chile did have nice heat on its own, though.

The Agua Chile, I believe, had Serrano, and the oil may have also been like a Serrano oil.

Which I liked.

And you know, you had the very thinly shaved red onion, the lemon cucumber, the cilantro, and what else? The other garnish that I did enjoy was celery leaves.

how you're supposed to do it there.

Little shaved onion, little shaved jalapeno.

I think it's Serrano, but yeah.

Serrano, fine.

It's like, how do you accentuate the habanero? How do you tone down the heat in the habanero while bringing out the fruit? Right.

Or what's the difference between that and a scotch bonnet? What's how do you accentuate the jalapeno comparative to the Serrano? And I think those are just little tiny bits of the knowledge that.

you know rick has in his brain but when he's also working with people of other cultures and other places yes and from different latin environments which who do currently work for him you're bringing in all these different flavors that help build and round out that palette so like to me that's what's really really impressive that you got that experience

Yeah.