Pickled red onions (Escabeche de cebolla) from Authentic Mexican, 20th Anniversary Edition: Regional Cooking from the Heart of Mexico by Rick Bayless and Deann Groen Bayless

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • MyKitchenInHalfCups on November 17, 2025

    Easy and excellent. Used in apple celery kraut salad.

  • jenburkholder on October 20, 2024

    Very nice rendition of Yucatecan-style pickled red onions. Put with an enchilada bake and was a great foil to the cheesy richness.

  • ellabee on December 26, 2013

    p.50. Made as one of the toppings for tortilla soup (Alice Waters' soup version & topping suggestion). Tasty and excellent way to use up the second half of the giganto red onions that seem to be the only kind on offer lately. They stay crisp and get even more flavorful as they sit in the fridge. They're a colorful, snappy condiment to have on hand: Makes an addictive salad chopped up and added to cubes of marinated roasted beets (e.g. tangerine-mustard vinaigrette). Also strangely wonderful with chunks of baked sweet potato. Seems they'd be a sure thing with quesadillas or any cheesy-melty-starchy item, but haven't yet tried that. Try making also with chard stems, alone or in combination with red onion.

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