Onion
Every day we hand slice and dice about 50 pounds of red onions for our fajita veggies, guacamole, roasted chili-corn salsa, tomatillo-green chili salsa, and fresh tomato salsa—which means in an average year we handle a whole lot of onions.
We also use yellow onions, which are peeled, diced, and mixed with spices and aromatics in the beginning stages of cooking our pinto beans, black beans, and Sofritas.
FACT
Olde money
Back in the Middle Ages people used onions as a form of currency. Buying clothes with a bag of onions? Talk about layering up for the winter.
WHERE WE USE IT
Large Chips & Large Queso Blanco
Queso Blanco
Roasted Chili-Corn Salsa
Black Beans
Tomatillo Green-Chili Salsa
Chips & Queso Blanco
Guacamole
Chips & Fresh Tomato Salsa
Chips & Tomatillo-Green Chili Salsa
Queso Blanco - Side Portion
Large Queso Blanco
Fresh Tomato Salsa
Pinto Beans
Sofritas
Large Chips & Large Queso Blanco
Queso Blanco
Roasted Chili-Corn Salsa
Black Beans
Tomatillo Green-Chili Salsa
Chips & Queso Blanco
Guacamole
Chips & Fresh Tomato Salsa
Chips & Tomatillo-Green Chili Salsa
Queso Blanco - Side Portion
Large Queso Blanco
Fresh Tomato Salsa
Pinto Beans
Sofritas