The Mexican Dishes Elevated by Pickled Red Onion
Cebollas encurtidas always add a burst of acidity and freshness. For some regional dishes, they are a must-have, bringing a flavor that you just can’t leave out.
1. Cochinita Pibil
This slow-roasted, achiote-marinated pork from the Yucatán is probably the most well-known match for pickled onions. The pork is rich, smoky, and full of flavor. Pickled onions are key for cutting through the richness and adding a bright contrast. Without them, a Cochinita Pibil taco just isn’t the same. You can find my Crockpot Cochinita Pibil recipe here.
2. Tacos de Carnitas
Carnitas are tender, juicy pork cooked slowly in their own fat until they’re extra rich. They need something bright to balance the flavor. A big spoonful of cold, crisp pickled onions on a Carnitas taco gives just the right contrast and makes the pork stand out.
3. Torta Ahogada
This hearty “drowned sandwich” from Guadalajara starts with crusty bread and tender pork, all soaked in chile sauce. The mix of hot, rich sauce and cool, tangy onions is what makes the sandwich special. The onions are layered inside to add a fresh touch.
4. Tacos de Pescado (Fish Tacos) and Tacos de Camarón (Shrimp Tacos)
No matter if they’re grilled or fried, seafood tacos really come alive with pickled onions. The tangy flavor lifts the fish or shrimp and goes perfectly with creamy sauces like crema or chipotle mayo.
A Staple for Your Refrigerator
It’s easy to make cebollas encurtidas. Just slice the onions thin, mix them with juice, vinegar, peppercorn, salt, and sugar, and let everything chill in the fridge for a few hours.
You’ll end up with a jar of something special that can change up your everyday meals:
- Elevate Breakfast: Add them to scrambled eggs or a savory breakfast burrito.
- Upgrade Lunch: Place a few strands on any sandwich, salad, or wrap for an instant flavor burst.
- Brighten Up Dinner: Use them to garnish tostadas, sopes, or even simple beans and rice.
Keep a jar of these tangy onions in your fridge, and you’ll always have a secret ingredient for real Mexican flavor.
Would you like a simple recipe for basic cebollas encurtidas to start with, or are you interested in learning about other must-have Mexican condiments?
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What equipment or kitchen supplies do I need?
Mexican Pickled Red Onions
Ingredients
- 1 large red onion
- ⅓ cup white distilled vinegar
- ¼ cup lime juice
- 1 tsp black peppercorn
- 1 tsp kosher salt
- 1 tbsp sugar
Instructions
- Cut your onion in half length-wise. Slice each half thingly inot julienne strips.1 large red onion
- Add your sliced onion to a glass bowl or mixing bowl. Combine white vinegar, lime juice, black peppercorn, kosher salt, and sugar. Stir until well combined and cover.⅓ cup white distilled vinegar, ¼ cup lime juice, 1 tsp black peppercorn, 1 tsp kosher salt, 1 tbsp sugar
- Give the container a shake and refrigerate for at least one hour. The longer they sit in the refrigerator, the better. The pickled onions will last up to two weeks in the refrigerator. Enjoy!
Video
@roni.tapia.gonzalez Easy Mexican Pickled Red Onion Recipe | Great for tacos, tostadas and everything in between. This is a simple recipe that I love to make and store in my refrigerator. Refrigerate for at least 1 hour before eating. They can be stored in refrigerator for up to two weeks. Ingredients • 1 large red onion • 1/3 cup white distilled vinegar • 1/4 cup Lime Juice • 1 tsp black peppercorn • 1 tsp kosher salt • 1 tbsp sugar #pickledonions #mexicanfood #cebolla #curtida #redonion #ronigonzalez #easyrecipe ♬ Param-Pam-Pam – Carlos Campos
