<p>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.</p>

Jonathan Zaragoza

<p>These lightning-quick pickles get a little zip and zap from a bit of habanero and Mexican oregano, so they’re perfect for whenever you want to add a little personality to a meal by offering a condiment for the table. They’re particularly excellent served alongside <a href="https://www.chefsteps.com/recipes/cochinita-pibil-oven">cochinita pibil</a>.</p>

Yucatán-Style Pickled Red Onions