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.


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.