Cebollin

Be it a barbecue at home or a stop at the taqueria, these cebollin (or cebollita), or small onions either way, are standard accompaniments for meat in Mexico. While these extra sweet onions are readily available throughout this country, I've been unsuccessful finding them in the U.S., outside of a few Mexican groceries in Queens. So, for everyone else, you may just have to search out the most bulbous scallions you can find to give that extra authentic flair to your Cinco de Mayo BBQ or your middle of the week taco night.


Ingredients
1 bunch of cebollin (or scallions)
1 Tbsp. oil
salt to taste

Directions

1 - Cut the tips of the green ends and any roots off of the cebollin.

2 - Rub oil over all of the bulbs. Sprinkle some salt on top, and rub the salt and oil evenly over all of the bulbs again (with your fingers...or with a brush, if you're fancy).

3 - On a grill, griddle, or saute pan over medium heat, cook the onions for about 3-4 minutes on each side. (I know the bulbs are round and have no sides, but the point is just brown it all around.)

4 - Serve alongside some corn tortilla tacos or steaks and pico de gallo at a barbecue. (But do not eat the green part, just a heads up.)