Cebollitas asadas
Cebollitas asadas are whole young spring onions, known in Mexico as cebollitas cambray, grilled until charred and tender and dressed with lime, salt and often Maggi seasoning or soy sauce; they are a standard side with carne asada and street tacos.
Description
Cebollitas cambray are young onions harvested before the bulb is fully formed, larger and sweeter than ordinary scallions, with a small round bulb at the end of a long green stem. Grilled whole, they char on the outside while the bulb turns soft and sweet. Chowhound notes that Mexican restaurants commonly serve them as a side in their own right, alongside fajitas, tacos and grilled meats.
Preparation
The onions are trimmed, rinsed and grilled over high heat, sometimes after a light brushing of oil, until marked by the grill and cooked through, a matter of a few minutes per side. Maura Wall Hernandez of The Other Side of the Tortilla finishes them in a bowl with lime juice and salsa Maggi or soy sauce and lets them sit briefly in the juices; diners hold them by the green tops and eat the bulbs. Maricruz Avalos gives a similar method and lists Maggi or soy sauce as optional seasonings.
Place in taco culture
Wall Hernandez calls cebollitas a staple of any Mexican barbecue and notes they are sold at street food stands around Mexico. They are a fixture of the parrillada, the mixed grill, and a classic partner for carne asada; Avalos also suggests them with street tacos such as al pastor. They are often grilled side by side with chiles toreados.
Recipe
Ingredients
- 12 cambray onions or thick green onions
- 1 tablespoon vegetable oil
- Juice of 1 lime
- 1 to 2 teaspoons jugo Maggi or soy sauce
- Coarse salt
Steps
- Trim the roots and any wilted tops; rinse and pat dry.
- Heat a charcoal or gas grill, or a cast-iron griddle, to medium-high.
- Brush the onions lightly with oil.
- Grill, turning occasionally, until charred in spots and the bulbs are tender, 6 to 10 minutes depending on size.
- Move to a bowl, squeeze over the lime, add Maggi or soy sauce and salt, and toss.
- Let sit a few minutes, then serve with tacos or grilled meat.
Reviews
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See also
References
- "Cebollitas Asadas (Grilled Mexican Green Onions)". M.A. Kitchen Blog (Maricruz Avalos). Retrieved 2026-10-10.
- "Cebollitas asadas". The Other Side of the Tortilla. Retrieved 2026-10-10.
- "These Onions Are So Good That Mexican Restaurants Serve Them As Side Dishes". Chowhound. Retrieved 2026-10-10.