Comments on: Pickled Red Onions a la Yucateca

By: Pati Jinich

Pati Jinich — Mon, 05 Nov 2012 17:00:46 +0000

Ann S., Try my recipe for pickled jalapenos with carrots and onions: http://patismexicantable.com/2009/06/pickled-jalapeno-kind-of-gal.html. I’m pretty sure it’s what you’re looking for.

By: Ann S.

Ann S. — Sat, 20 Oct 2012 15:06:55 +0000

Hi Pati, Thank you for all the recipes and stories. I greatly enjoy your show and blog. I am searching for a recipe for the Mexican pickled carrot slices served a many Mexican restaurants in the San Diego area. There are sliced small green chilies and sometimes onion slices in the mix.too. I’ve tried many times to reproduce them at home; so far no luck! I will try the pickled red onion recipe with carrots instead of all onions and see how that works, but any more traditional recipe would sure be helpful. Ann S.

By: Ira

Ira — Sun, 18 Sep 2011 13:03:55 +0000

You can substitute habanero pepper for the banana pepper and the result is great

By: Ninette

Ninette — Sat, 13 Aug 2011 23:50:06 +0000

I saw you for the first time the other day on tv and saw you make the flourless almond torte. I fell in love with it.Since then, I can not stop looking at all your wonderful mouthwatering recipes .
Most of all , I love, love, love the stories you tell with them.
Thank you soooooooo very much. May you always find love and joy in your cooking. PLEASE continue to share with us all.

By: David A

David A — Sun, 26 Jun 2011 15:20:22 +0000

Pati,
As a Mexican-American and having lived since the age of 5(many, many years) in New England, I have spent a lot of years looking for authentic Mexican cooking and recipes. Thanks for your recipes. I too love your show on PBS. I love it that you show so much deserved joy about the food. And I love the pickled red onions and pickled jalapenos and habanero salsa (sorry I can’t use the ~n in the message), as well as all the other wonderful recipes. I look forward to seeing many more of your shows. Best wishes and thanks.

By: Maria

Maria — Tue, 14 Jun 2011 14:00:40 +0000

Hola Pati,
Me a Mexican in San Diego. I discovered your tv show on our local PBS station by accident and loved it. So proud of a show like yours…As a mexican born with the U.S. Border (Tijuana), you bring those authentic “mom” old recipes home. Gracias…PS My mother is from Sinaloa and RED ONION was a thing for me when grew up with…But Paty, I will try your recipe..looks delicious. Bravo y mas excito!!!

By: Pati Jinich

Pati Jinich — Mon, 28 Mar 2011 15:30:17 +0000

Erin,
I am so glad you liked them. And thank you so much for your comments, you made me laugh! I also love them with Cochinita Pibil, no better match ; )

By: Erin

Erin — Sat, 26 Mar 2011 17:51:04 +0000

Pati,
I had to write to tell you how delicious these pickled onions are– they are the best pickled onions I have ever had. Period. Anywhere. And I know onions. I made them last night to serve with cochinita pibil tonight, and even though I am stuffed to the gills, I cannot stop eating these onions. Thanks so much– this is my first visit to your blog and you are now bookmarked under “Awesome Food Blogs.” Congratulations on your successes and may you have many more.

By: Pati Jinich

Pati Jinich — Sun, 28 Feb 2010 22:44:43 +0000

Hi Kathryn,
Don’t worry. Yes, the texture if you run over it with your hands is rough. The only ones that are smooth are the non-stick/teflon modern ones. If your comal is rough, that is a good thing! It will season with time as you use it. What you cook in it may stick a bit for the first couple times, but the more you use it the more it will “soften” and naturally become non-stick. It will grow on you, you will see!

By: Kathryn

Kathryn — Sun, 28 Feb 2010 22:28:20 +0000

Hi Pati,
Question. I have been looking for a comal, and have ordered one online. I was disappointed when it arrived. It has a very rough texture on the surface of the comal and when reading the other internet sites, they also describe their product (comals) as “rough”. Aren’t there any smooth textured comals out there????
Kathryn