Street-vendor onions and cilantro taco garnish

Cut a piece of white onion into small dice.

Deflame the onion: scrape it into a strainer and rinse really well under cold water to remove the sulfurous compound cutting creates; shake off the excess water.

Take a handful of the cilantro bunch without picking off the leaves, fold the top under to hold it, and slice very thinly with the blade against the knuckle, stopping where only stems remain.

Optional: toss the sliced cilantro and pick off the top part, leaving the stems behind.

Mix the onion and cilantro together.