While traveling through the Yucatan area of Mexico, we found one local condiment that made most local dishes that we tried just that much better. In the Yucatan almost every taco and most sandwiches are dressed spicy pickled onions – Escabeche de Cebolla.
The idea is to enhance the flavor of grilled and slow cooked meats, adding a little spicy kick without overwhelming the dish. Many of the marinades use tangy vinegar and citrus as a base which combines beautifully with the savory flavor of the meat.
Don’t forget to pin or bookmark the recipe for later!
The pickled onions add a little crunchy texture and a pop of flavor that brings all the flavors together. Try it with our Barbacoa Beef Tacos – muy delicioso! Our recipe calls for Mexican oregano, but substituting it with standard dried oregano will also work well.
Serving Size 1
Amount Per ServingCalories 19 Total Fat 0g Saturated Fat 0g Trans Fat 0g Unsaturated Fat 0g Cholesterol 0mg Sodium 400mg Carbohydrates 2g Fiber 0g Sugar 1g Protein 0g
Visit our Food Finds/Recipes section to see our full collection of recipes inspired by our ongoing travels around the world!
Some of the links on this article are affiliate links, which means that if you click on them and make a purchase, we receive a small referral fee. If you find the links useful and do make a purchase, thanks so much for your support!