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You may need to watch this first: https://spanishny.com/comedy-skit-by-mexican-actor-eugenio-derbez/
Rabo, which means “tail” in Spanish, refers to the green stalk of the onion. In Mexico, cebolla con rabo or onion with a tail is the term used for a scallion.
For example, in the phrase:
“Make sure you add the onion with the tail,”
it humorously highlights the green part of the scallion
Transcripción
Finalmente, le vamos a poner el ingrediente que le va a dar todo el sabor al caldo.
Me refiero nada más y nada menos que a la cebolla.
Ora ora.
Acuérdense de echar la cebolla con el rabo.
¡Listo!
¡Listo!
Me está quedando de-li-cioso amigos.
Translation with Annotation and Additional Context:
Finally, we’re going to add the ingredient that will give the soup all its flavor.
(Pepe Roni sets up a dramatic moment for a simple action, adding to the humor.)
I’m talking about none other than the onion.
(Specifically, it’s a “cebolla con rabo,” or scallion, which literally translates to “onion with a tail” due to its long green stalk.)
Ora ora.
(A typical Mexican interjection meaning “Come on, come on!” or “Alright, alright!” It builds energy and anticipation. It comes from ahora, ahora “now, now” spoken quickly.)
Remember to throw the onion in with the tail.
(This line has layered humor. While referring to the green part of the scallion, “rabo” can carry risqué undertones in Mexican slang, making the phrase cheeky and playful. Audiences familiar with the slang might anticipate further humor here.)
Done!
(Here’s where the physical comedy comes in.)
Done!
(Pepe Roni uses his buttocks (rabo) to drop the scallion into the pot, adding an absurd and unexpected twist to the act of cooking. This visual gag surprises the audience, elevating the laughter.)
It’s turning out de-li-cious, friends.
(He drags out the word “delicious” in a humorous tone, basking in the audience’s applause and laughter after his outrageous performance.)
Cebolla con rabo (onion with a tail) is also commonly referred to in Mexico as cebollín (scallion or green onion) and cebollita de cambray (spring onion). These small onions with long green stalks are a staple in Mexican cuisine. They are often grilled over charcoal until tender and slightly charred, which brings out their sweetness and smoky flavor. Grilled cebollitas are a popular accompaniment to tacos, carne asada, and other grilled dishes, often served with lime and a sprinkle of salt for extra flavor. Another more common Spanish word for tail is cola, but it’s not used for scallion stalks.
