In the Kitchen: Unidos – Latino Kitchen & Bar

In the Kitchen: Unidos – Latino Kitchen & Bar

Updated: June 24, 2024 12:10 PM ET

The most accurate forecast from ABC, 7. >> If you love fresh, delicious seafood, this week is the time to discover the fishing madness of Hana National City. >> Yes, this is the day. It smells amazing here. We're starting a few days early. We have the whole cast and crew of founders and owners who came all the way from the south. We have our chefs here this morning. Carlos is with us this morning as well and we'll talk more about delicious food. We have delicious seafood right in front of us, no doubt about it. We have a wide range of great, great options, guys. Thank you so much for being with us. Thanks MOSOUT. Let's start with you. Tell us a little bit about what you need, SONY. It's Latin fusion, taking some of the experience we got from our families on the land we grew up on. We're putting a modern twist on all these dishes. We have a teenage chef who can execute some of the crazy ideas that Carson explored over and over again. They're really beautiful, fresh. The presentation is incredible. For those who don't know what BJ is, can you explain the taste in the process? Yes, it's a very clean beach. You juice the seafood, you use limes and oranges. You cook the fish with that. You buy the ingredients. Yes. So, he wrote that it's the same, right? It's the process of heating. It's a protein like meat lemon. That's the finish. It's very A. And his Latin American tour is all over Latin America, Mexico, mainly Peruvians. But I love all the beaches in Colombia, Ecuador. >> And tell us what your team is doing now. I saw octopus. >> One of the things I want to cook, I call it “use” to spend time saying what they're doing now. And, as I say, Lebanese line cure and thysens. But there's very little fusion of passion. Because I've made this with friends at home and everything Colombian shows me why this is more tropical and refreshing. I'm sure there are seven different variations, like beach, clown, restaurant. You said he's based on a family recipe, which is really cool.That's right. So, actually, from the city to the sea, we rely on one of my grandmother's rats that we grew up with. So, Carlos came up with the idea for the chat. So, that's what it's exactly about. So, we took some of the ideas and we have a selection of fresh fish that we serve to our guests. >> It's edible. I love the creativity of that. It's really cool. Tell us about the drink options that you've incorporated as well. You have some really nice options, like tequila. We've been very lucky to have some great vendors with really great stuff from BRG Essentials. So >> I mean tight. It's brandy, right. We have some white wines as well. We have all the seasonal stuff on display. We also have the Miss Connelly tequila. All of these go really, really well. They go really well with anything that uses the eye. Like Tuesday afternoon, that's, I mean, cocktail alert. There's an S in the artery. Absolutely. >> And I think this goes really well with the City. What is this? This one caught my eye too. He looks very rustic. That guy of our concept fusion is that this is Japanese. In Peru it is often used for missions killed for cold. The fried rice is a little bit about Condo Chili. Keep it. It's just like the people, they got the fish remedy from the federation and Chris Corbin. And the lemon is just magnetic, they're ES to grab it >> little thing. And it really wins by looking. You definitely have to try it. Pretty well. OK. Haha. It's KE New Year's Eve in your mouth. This presentation is also very important to you. A lot of people would say it with your eyes, right. >> How do you come up with the plating ideas for some of the ingredients if you're going to show the ingredients? >> I mean, the planning of the dish has to be like the first mistake for Gus. And, you know, we spend a lot of time on the presentation so that we can show each ingredient as much as possible. That's the approach we take. We want to make sure that there's a salted pork behind the shrimp. There's a story behind this act, and by exhibiting it in a way that makes it look beautiful, I think it was really good. How do you find great chefs over the years? I mean, they're really talented. >> I mean, >> we only have those names. It's a cultural combat mission. Proven with D and Court from Mexico, Colombia. So, the moment we opened, it was really hard to find his group because we were in such a rush. But we were very lucky to bring in talented people to take over. Now, we're a family from the front to the back of the house. Come to our restaurant and see how happy our family is. What our guests always say is how happy our assistant servers, our servers are. We say how happy our servers are because they're so happy to work and they believe in what we're trying to achieve here. That makes the restaurant even better. How do I get to the restaurant? What are the hours and where is it? Yes. So, we're opening up North. We're open Sunday, Tuesday, Wednesday, Thursday from 3:30 pm to 9 pm. And we're open Friday and Saturday from 3:30 pm to 10 pm. And we're open a little bit with Alfor from 3:30 pm to 5 pm. So we took the opportunity to highlight some really great ones. And we'll move on to our NN menu, which is universal. We're going to put a link to our website >> where they can get all the information, the locations and all that good stuff, literally the good stuff.