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Donor Supporters

Jessie Ong

Alhambra Source provides objective and important news reporting for our community.

Efren Moreno, Former Alhambra Mayor

Thank you Alhambra Source for truly informing the residents of Alhambra.

Jeff Maloney, Alhambra City Council Member

The Source has become an important source for news, public interest, and serious journalism in our community. Keep it up!

Sara Harris

As a career journalist and EJ advocate, I see community-based media like the Alhambra Source as crucial to democracy and equality.

Chris Olson

I support Alhambra Source as often as I can because I believe a free and independent press is vital to the democratic process. No other news outlet with high journalistic standards consistently covers the stories and issues that matter to our community.

Adele Andrade Stadler, Alhambra City Council Member

The Source is a great independent newspaper that celebrates the communities and is not afraid to ask the tough questions!

Cliff Bender, Vice President, Alhambra Education Foundation

I want to know what's going on in my community- News, events, and human interest stories. The Alhambra Source gives me the information I need.

Joyce & Oscar Amaro, Alhambra Preservation Group

We support Alhambra Source because this online news source is vitally important in engaging, informing and educating the residents of Alhambra.

Laura Vasquez

Alhambrans need to know the truth about our area!

Michael Lawrence, Alhambra Arts Commissioner

Keep bringing on the stories. The Source has given us so much and I am happy to donate to such an important part of our community.

Karsen Luthi

Thank you for creating Alhambra Source and providing timely reporting of important local news. Fight on!

Mr. Konnyaku

I support news reporting that is unbiased and informative. Really enjoy the excellent coverage on local city council and planning commission meetings.

Guadulesa Rivera

Alhambra Source unifies the community and keeps us involved.

Erwin Lee

Such a valuable source of what’s happening in city where we live. Objective reporting that informs us and allows us to come to our own conclusions.

A side of red onion escabeche

We partnered with Alhambra-based chefs and food bloggers LatinoFoodie to bring you delicious, flavorful recipes. Today's recipe is for red onion escabeche, or Yucatán-style pickled onions. Read more or jump straight to the recipe!

Everyone should learn how to make red onion escabeche, or Yucatán-style pickled onions. You know what we're talking about. They are there when you go to your favorite Mexican restaurant or taco cart. Magenta tinted, vinegary, and slightly sweet, these pickled onions go with your tacos, tortas, enchiladas, huevos rancheros, quesadillas, carne asada, etc. Learn how to make them and you can impress the señoritas at your next summer barbecue.

Blanching the onions first may cut the bite, but it will also make them pliable. Boiling them for too long may diminish their color, so take care to keep the boil to a couple minutes. Do not overdo the variety of spices or you might not be able to distinguish any flavors, but be adventurous and try different herbs, spices, and even citrus zest.

If you can get your hands on some bitter oranges, try substituting the juice for the vinegar for a more authentic taste. If you still want that citrus zing but cannot find bitter oranges, try substituting the vinegar with equal parts lime juice, orange juice, grapefruit juice, and vinegar.

You can also use this same method to pickle chile peppers like jalapeños, serranos, and habaneros. Try tossing in a few sliced peppers with this red onion escabeche.

Red onion escabecheYields 2 cups

  • 1 pound red onions
  • 5 cups water
  • 2 large garlic cloves, smashed
  • 1 tablespoon kosher salt
  • 1 dried bay leaf
  • 1/2 cup white vinegar
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon dried Mexican oregano
  • 1/2 teaspoon ground black pepper

Using a mandoline or sharp knife, cut the onions into 1/8 inch thick half-moons.

In a heavy medium pot, combine the onions, water, garlic, salt, and bay leaf. Bring to a boil over high heat and boil for 2 minutes.

Drain in a colander. Return the onions, garlic, and bay leaf to the same pot. Add the remaining ingredients and bring to a boil over medium heat.

Once at a boil, remove from heat and cover. Allow to cool for an hour.

Transfer the onion mixture to a 16-ounce jar. Close the jar and chill in the refrigerator for at least 2 hours or overnight.

This recipe was originally published on LatinoFoodie, a blog created by Alhambra chefs and food lovers Art Rodriguez and Stephen Chavez. LatinoFoodie highlights cultural trends in food and beverages and features original and adapted recipes, product reviews, and food events.

The Alhambra Source encourages comment on our stories. However, we do not vet comments for accuracy or endorse links to posts in the comment section. The thoughts and opinions expressed belong solely to the author of the comment.

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