At any parrillada, you can count on one side dish being the same, no matter what kind of meats are chosen for the main dish: cebollitas.
I love grilling. The smell of the charcoal, the crackling sound of the fire roasting the food and the anticipation of what’s about to land on my plate. And whenever we grill in Mexico, my suegro (father-in-law) is the king of the barbecue.
This dish is so simple and easy (and almost totally impossible to mess up even if you’re not a grilling pro), it’s the single dish that most reminds me of a Sunday parrillada in Mexico.
RELATED RECIPE: Calabacitas con elote
You can add as much or as little lime juice and salsa Maggi, a Worcestershire-style seasoning sauce, or soy sauce as you like – it all depends on your taste buds. The Maggi sold in the U.S. doesn’t taste the same as salsa Maggi sold in Mexico, so I sometimes substitute soy sauce.
Not only is this dish often served at barbecues and family gatherings, you can also often find them at little street food stands around Mexico. I especially love to pair this side dish with tacos de rib eye and my Mexican chimichurri-marinated flank steak.
RELATED RECIPE: Calabacitas rellenas
A note for my gluten-free friends: Salsa Maggi contains wheat gluten, wheat and wheat bran among its ingredients. A suitable alternative for you to be able to enjoy this dish is Kikkoman’s gluten-free soy sauce.
This classic side dish is a staple at any Mexican barbecue.
- 1 bunch of large spring onions (the kind with the little bulb on the end); these are sometimes called cebollitas cambray
- fresh-squeezed juice of 1/2 to 1 whole lime
- Salsa Maggi (jugo sazonador) or soy sauce to taste
- Wash and grill the onions until they start to get grill marks and the bulbs look mostly cooked through. Leave the green stem tails on. (Some people don't eat the tails; it's up to you!)
- Once you've removed the onions from the grill, put them on a plate or in a bowl and squeeze the desired amount of lime juice over them.
- Add desired amount of Maggi or soy sauce over the top and let the onions sit in the juices for a few minutes. Pick up by the stems and eat the bulbs.
RELATED RECIPE: Arrachera borracha47