Cebollitas asadas are the grilled green onions you get alongside carne asada at Mexican restaurants and backyard cookouts. These tender, lightly charred onions are simple to make and packed with smoky flavor. If you've ever wanted to recreate that authentic side at home, this is exactly how to do it.
What Are Cebollitas (Mexican Green Onions)?
Cebollitas, also called cambray onions, are young green onions with small round bulbs at the base. They're similar to scallions, but the bulbs are larger and become tender and slightly sweet when grilled. These onions are commonly served whole, lightly charred, and finished with lime juice in Mexican cooking.
How These Are Served in Mexican Cooking
You'll usually find cebollitas served alongside grilled meats like carne asada, chicken, or pork. They're meant to be eaten as a side, tucked into tacos, or sliced and added for extra flavor. The mild sweetness and smoky char balance rich, savory meats perfectly.
Why This Cebollitas Recipe Works
Grilling cebollitas over medium heat softens the bulbs while creating light char on the outside. The combination of simple seasoning and direct heat brings out their natural sweetness without overpowering their mild onion flavor.
- Authentic flavor: Cooked the same way they're served at Mexican cookouts and taco stands.
- Simple ingredients: Just oil, seasoning, and a quick grill.
- Fast cook time: Ready in about 20 minutes.
Grill vs Oven vs Griddle
These onions are traditionally grilled, but you can also roast them in the oven or cook them on a flat top griddle. The goal is to soften the bulbs and develop light char for flavor.
- Grill: Best smoky flavor and char.
- Oven: Reliable and easy year-round.
- Griddle: Great for quick cooking and even browning.
What to Serve with Cebollitas (Build a Carne Asada Plate)
Grilled cebollitas are most commonly served with carne asada and other grilled meats. They're a classic side at Mexican cookouts and taco stands, adding a mild, slightly sweet contrast to rich, savory dishes.
Serve them with carne asada, skillet fajitas, shrimp tacos, or grilled chicken. Add warm tortillas, guacamole, and refried beans to turn this into a full meal.
What They Should Look Like When Done
The bulbs should be tender when pierced with a knife, with light charring on the outside. The greens will be softened but still hold their shape. Avoid overcooking, as they can collapse and lose texture.
Cebollitas vs Green Onions (What's the Difference?)
Cebollitas (cambray onions) look similar to green onions, but they have larger, round bulbs at the base. These bulbs become tender and slightly sweet when grilled. Regular green onions or scallions can be used as a substitute, but they are thinner and cook faster, with less pronounced sweetness.
Ingredients Overview
Look for these large bulb bunching onions in the organic or specialty produce area. Sometimes you'll find them near the regular green scallions and labeled either Cebolitas or Cambray onions.
If you can't find any, look for the biggest green scallion bunches you can find.
How To Grill Mexican Green Onions
The onions are seasoned and grilled or roasted until they are soft and slightly caramelized. The result is a flavorful side dish with a light char and natural sweetness that pairs well with any grilled meal.
Step 1: Wash the cebollitas to remove any sandy soil. Trim the root ends and cut the green tops to your preferred length. If any bulbs are large, slice them lengthwise up to the stem so they cook evenly.
Step 2: Drizzle olive oil over the bottom of a sheet pan that fits on your grill. Add the cebollitas and turn them to coat evenly with oil, then season with garlic powder, salt, and black pepper.
Step 3: Drizzle a small amount of Jugo liquid seasoning over the cebollitas, then lightly sprinkle with chili powder or chili lime seasoning.
Step 4: Place the pan on a grill or in an oven preheated to 375°F. Close the lid or oven door and cook for 15 to 20 minutes, depending on the size of the bulbs, until they are tender when pierced with a knife.
Step 5: Remove from the grill or oven and transfer to a serving platter with tongs. Squeeze fresh lime juice over the cebollitas and serve with crema.
Serving Suggestions
Serve cebollitas asadas with chopped cilantro and lime wedges alongside carne asada, shredded chicken tacos, or sheet pan chicken fajitas. They pair especially well with birria quesadillas or quesabirria tacos.
Add them as a side dish to beef tortas, or chipotle grilled chicken for a mild, charred onion flavor that complements these grilled or slow-cooked meats. They also work well with simple sides like black beans and Mexican red rice when you want an easy, flavorful addition.
Substitution and Variations
Here are a few variations or substitutions when making this recipe.
- Maggi Jugo Alternative: If you don't have Maggi Jugo, use soy sauce or tamari with a small splash of Worcestershire sauce for a similar savory flavor.
- Citrus finish: For a brighter flavor, finish the cebollitas with fresh lime juice or a squeeze of orange juice.
- Herb Infusion: Sprinkle chopped cilantro, oregano, or a mix of both over the cebollitas just before serving to add a fresh contrast to the smoky flavor.
Tips for Success
Here are a few tips for making this recipe:
- Type of onions: Choose cebollitas (cambray onions) when available. Large green onions or scallions can be used as a substitute.
- Cook evenly: Slice larger bulbs lengthwise up to the stem so they cook at the same rate.
- Season: Coat the onions lightly with oil so the seasoning sticks. Add lime juice just before serving for the best flavor.
- Grill over medium heat: Cook for 15 to 20 minutes, until the bulbs are tender and lightly charred.
- Don't overcook: The bulbs should be tender but still hold their shape. Overcooking causes them to collapse.
- Leave the root intact: Keeping the root end helps the onions stay together while cooking and improves presentation.
- Char to your preference: Light char keeps them mild, while heavier char adds a deeper smoky flavor.
Storage Options
Some recommended storage options for this recipe are:
- Refrigerate: Store leftover cebollitas in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freezing is not recommended. The onions lose their structure when thawed and become soft and watery.
- Reheating: These are best eaten fresh. To reheat, warm them gently in the microwave or in a skillet over low heat just until heated through. Avoid overcooking, as they can become too soft.
Related Recipes
- Pico de Gallo
- Pickled Jalapenos
- Mexican White Sauce
- Chipotle Grilled Chicken Kabobs
- Grilled Steak Quesadillas
Frequently Asked Questions
Use cebollitas or cambray onions when you can find them, usually in spring and summer. If they are not available, use the largest green onions or scallions you can find.
Cebollitas are usually cooked and served whole, with the root intact so they hold together on the grill. For larger bulbs, you can slice them in half lengthwise up to the green stem to help them cook more evenly. After cooking, they can be served whole or sliced before adding to tacos or plates.
They're best served fresh, but you can make them a few hours ahead and reheat gently. Avoid overcooking when reheating so they don't become too soft.
Easy Grilling Recipes
Get The Recipe!
Cebollitas Asadas (Mexican Grilled Green Onions)
Equipment
- Traeger Pellet Grill and Smoker
- Blackstone Grill
Ingredients
- 4 bunches Cebollita onions or Cambray onions (there's 3-4 per bunch)
- 2 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 tablespoon Maggi Jugo or soy sauce
- 1 tablespoon chili seasoning blend
- 2 limes cut into wedges
Instructions
- Wash the cebollitas to remove any sandy soil. Trim the root ends and cut the green tops to your preferred length. If any bulbs are large, slice them lengthwise up to the stem so they cook evenly.4 bunches Cebollita onions
- Drizzle olive oil over the bottom of a sheet pan that fits on your grill. Add the cebollitas and turn them to coat evenly with oil, then season with garlic powder, salt, and black pepper.2 tablespoon olive oil , 1 teaspoon garlic powder, 1 teaspoon salt, ½ teaspoon pepper
- Drizzle a small amount of Jugo liquid seasoning over the cebollitas, then lightly sprinkle with chili powder or chili lime seasoning.2 tablespoon Maggi Jugo, 1 tablespoon chili seasoning blend
- Place the pan on a grill or in an oven preheated to 375°F. Close the lid or oven door and cook for 15 to 20 minutes, depending on the size of the bulbs, until they are tender when pierced with a knife.
- Remove from the grill or oven and transfer to a serving platter with tongs. Squeeze fresh lime juice over the cebollitas and serve with crema.2 limes
Notes
- Type of Onions: Choose Chamoy or Cebolitas onions for the best results. Other large bulb green onions will work also though.
- Cook Evenly: Split the onion bulbs lengthwise so that they cook evenly, or if you like softer roasted or grilled green onions.
- Season: You can also brush the onions with olive oil before grilling to help the seasonings stick better. Season the onions with your favorite Mexican spices and lime juice before serving.
- Grill over Medium Heat: Grill the onions over medium heat for 15-20 minutes, or until they are soft and slightly caramelized so they are sweet.
Nutrition
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Kelly Bloom says
My family loved this!