Today I’m spicing things up and giving you a break from apple recipes.
I’m crying. No, not because we’re taking a break from apples. Although I am finally running low on them…#crisismode. WHY DO ONIONS GET TO ME SO BADLY?! I’m wearing ski goggles the next time I make this recipe. Not kidding. But hey, this recipe is so worth it.
A few years ago my mom and I took (our second) trip to Sedona, Arizona. It’s been ranked the #1 most beautiful place in the country by USA Today, no big deal. It’s also my favorite place in the world. Beautiful red rocks, hiking to your heart’s content, a really relaxed atmosphere, and AWESOME food. Everywhere. Need I say more?
Any time I go on vacation I do extensive research for what restaurants we should eat at. I’ve become my family and friends go-to restaurant recommendations girl. Partly because I have to make sure there are things I can eat (serious food allergies/intolerances, #whomp) and because I also enjoy it. Here’s my philosophy on restaurants. First, there’s this thing called the internet. People post reviews about restaurants on said internet. Why would you not take advantage of that if you’re looking for somewhere to eat? Life is too short to eat boring/tasteless food. So use those reviews to your advantage, people, and find something damn good to eat! Especially if you’re traveling. You never know when you’ll be back and get a chance to try the local specialties, so you may as well have the best you can get.
And no, this does not mean go to the most chi-chi (pronounced shee-shee, you know, like les français. not like chai chai tea latte) restaurant in town. I was just having this conversation with my best friend the other day. I’m sorry, but I really DON’T enjoy fancy restaurants. You have to get all dressed up to pay at least $30+ for a small piece of chicken or fish (god forbid you order steak, or SIDE DISHES because your entree doesn’t come with anything), and unless you’re planning on dropping the big bucks you leave hungry. I’d rather go to some highly reviewed local joint that has awesome food, a cool atmosphere, moderate prices, and where you won’t leave hungry. Now that’s my kinda place.
The restaurant that inspired this recipe is called the Elote Cafe in Sedona. Freak.king.amazing. By far one of the best restaurants I’ve ever eaten at in my life. It’s all southwestern-inspired farm-to-table cuisine. They have flights of margaritas and kicka** food. Need I say more? It was so good my mom and I ate a little way too much for comfort and I bought the cookbook from their executive chef immediately. And I totally geeked out when he came out to sign it. Since then these dishes have become regulars at home, and our go-to’s for impressing people we have over!
So…about these onions. Use them as a condiment on anything savory. Any kind of protein (chorizo, chicken, steak, carnitas), as a topping on eggs, salads, paired with other roasted veggies…or by themselves. I won’t judge you. But you may have onion breath if you do that, just sayin’.
Have you ever been to Sedona? ( If not, GO. NOW.) Where’s your favorite place for a foodie vacation?
- 2 medium red onions, sliced into rings*
- 2 tsp sea salt
- 1 tsp black pepper
- 2 Tbsp apple cider vinegar
- 1 Tbsp olive oil
- 1 Tbsp dried Mexican Oregano (you can sub regular oregano if you don’t have this on hand)
- 1 tsp garlic powder
- Mix all the ingredients together at least 30 minutes before you want to serve. The longer it marinates, the better it is. If you’re in a pinch, just throw this together while you’re preparing the rest of your meal.
- Refrigerate any leftovers you may have. Like WOW this on your eggs the next morning...sigh. You’ll see, trust me on this one.
