Black onions (Chef Roberto Solís, Nektar, Mérida)

Cut white onions into sections and pass them through wheat flour.

Coat the floured sections in a dark tempura-like batter seasoned with black recado paste, and fry each piece in a deep fryer until black and crispy.

Inject each fried onion with a little chili-infused mayonnaise and serve on chunks of charcoal.