Jonathan Zaragoza is a Chicago-based chef who got his start in professional kitchens working at the Michelin-starred Sepia and Sixteen, before becoming the chef of Masa Azul at 22. Jonathan’s path has taken him throughout Mexico, deep into its rich culinary heritage, to bring its traditions with him to London, Dubai, Paris, and the U.S.

Jonathan Zaragoza

No Mexican asada is complete without a side of cebollitas. Like a good salsa, cebollitas really tie the room—and a plate of tacos—together.They’re as simple as can be: charred knob onions with a tender bulb the size of your thumb, attached to a short length of the lower stem. Rather than just tossing raw onions on the grill and hoping for the best, we confit them first in lard until the bulbs are meltingly tender and sweet, before broiling or grilling them to get that signature char.Finished with a little salt and lime juice, they’re the perfect sidekick for all kinds of dishes—<a href="https://www.chefsteps.com/recipes/pollo-al-carbon">pollo al carbon</a>, <a href="https://www.chefsteps.com/recipes/tenderize-thin-steaks-before-grilling">carne asada</a>, <a href="https://www.chefsteps.com/recipes/tacos-al-pastor">tacos al pastor</a>, you name it.

Cebollitas (Charred Knob Onions)