Meet the little onion that makes tacos smile. It is small. It is sweet. It loves the grill. Let’s make dinner happy.

The Quick Answer

The “Mexican onion” is a young white onion with long green tops. In Spanish, people call it cebollita or cebolla cambray. It tastes mild and a bit sweet. You can eat the white bulb and the green leaves.

Spot It In The Store

Look for a small white bulb with bright green stems in a bunch. The greens should stand tall. The bulb should be firm, not mushy. If it smells fresh, you found a good one.

What It Tastes Like

It is gentle, not strong. Raw, it has a light bite. Cooked, it turns soft and sweet. On the grill, it gets smoky and yummy.

Why Cooks Love It

• One veggie, two uses: the white bulb and the greens.
• Fast cook time: ready in minutes.
• Plays nice: great with lime, salt, and meat or veggies.

Easy Ways To Use It

• Grill: brush with oil, sprinkle salt, char till soft. Squeeze lime. Done.
• Pan-Sear: slice, cook in a little oil till glossy. Add to eggs, rice, or tacos.
• Pickle: slice thin, add lime juice and a pinch of salt. Wait 10 minutes.
• Topper: chop the greens and sprinkle on soups, beans, or quesadillas.

Quick Prep

Rinse well. Trim the roots. Peel any slimy outer layer. Keep the greens on if you want color and crunch.

How To Store

• Fridge: wrap in a damp paper towel and put in a bag. Use in 5–7 days.
• Jar trick: stand the bunch in a jar with a little water. Cover loosely with a bag. Change water every few days.

Good For You

It is low in calories. It has vitamin C and vitamin K. It has fiber that helps your tummy. It also has plant helpers called antioxidants.

Smart Swaps

• No Mexican onion? Use scallions (green onions).
• Need more bite? Use a small white onion, sliced thin.
• For soup: Try leeks, but cook longer.

Tiny FAQ

Is it the same as a scallion? It is very close. Mexican onions often have a small white bulb. Many stores call them “green onions.”

Can I eat the greens? Yes. They are tasty raw or cooked.

Are they spicy? Not much. Cooking makes them sweeter.

When is it best? Spring is peak, but you can find them most of the year.

5-Minute Recipe: Cebollitas Asadas

• You need: 1 bunch Mexican onions, 1 tbsp oil, salt, 1 lime.
• Do this: Heat a pan or grill hot. Coat onions with oil and salt. Cook 2–4 minutes per side till charred and soft. Squeeze lime. Eat with tacos, carne asada, or beans.

Flavor Friends

• Lime and sea salt
• Cilantro and salsa roja
• Carne asada, pollo, or mushrooms
• Tacos al pastor, quesadillas, pozole

Fun Tip

Save the green tops! Chop and freeze in a bag. Sprinkle on soup or rice for fast color and fresh taste.

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