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Hi! The recipe is wonderful! I´m from Mexico and I just wanted to say that we have an orange that is actually sour. We call it "naranja acida" (sour orange). It´s skin is like an normal orange but has a lot of lumps in it and the color is a bit more green. We make juice out of it too! But we add sugar, because it´s realy sour. The recipe works perfect with limons or limes. Thanks for sharing Mexico´s recipes to the world!

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Mariana SB July 16, 2009

Excellent, Very close to what I had in Mexico. I sliced mine too thin though and they were a little stringy, will go a little thicker on the next batch. Thanks for the great recipe!

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Anniesthisnthat November 21, 2008

Oh my, these are fantastic!!! I made this morning and just sneaked a bite and they are DELICIOUS-reminds me of the Yucatan-can't wait to serve them! I made recipe exactly as written and I must stress the importance of slicing onions as thin as possible. Thank you, Kumquat, for a great recipe! Made for the Think Pink Tag Game In Honor of Breast Cancer Awareness, October 2008.

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Mrs.Jack October 14, 2008

I made these as an accompaniment to Cochinita Pibil #217960 the other day. They were a perfect tangy offset to the pork. So vibrantly colored, too, thanks to the beets. Unfortunately, I didn't think of it until after I had poured them down the disposal, but I probably would have enjoyed the discarded beet shreds, too (I love beets). Oh well, maybe next time! Thanks for posting!

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Muffin Goddess May 21, 2008

I had these in Merida. Wonderful! T.J.

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davinandkennard July 17, 2007

I must say I messed up. I had sliced a bunch of onions for an other recipe and had leftover so I made this. My problem was they were thick slices! But still yummy! Be sure to do then very thin. I used bitter orange juice. Thanks!

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Rita~ June 20, 2007
Cebollas Curtidas (Mexican Pickled Onions)