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food

Johnny Sánchez

Using local ingredients and recipes learned from his mother and grandmother, Chef Aarón Sánchez of New Orleans' famed Mexican restaurant, Johnny Sánchez, reinterprets his family's dishes through a modern lens. Sponsored by Cacique.

Johnny Sánchez
PICKLED ONIONSGARLIC-CHIPOTLE LOVEAARÓN’S ADOBOCHICKEN FLAUTAS

Ingredients

  • 1 1/2 cups red wine vinegar
  • 1 cup water
  • 2 tablespoons sugar
  • 1 tablespoon kosher salt
  • 6 whole cloves
  • 2 bay leaves
  • 1 teaspoon ground black pepper
  • 1 teaspoon dried oregano (preferably Mexican)
  • 1/4 teaspoon dried red pepper flakes
  • 2 large red onions, thinly sliced

Steps

  1. Combine all ingredients except the onions in a heavy medium saucepan and set it over medium-high heat. Bring the mixture to a boil, then add the onion slices, separating them into individual rings. Let the mixture come back to a boil, then reduce the heat and cook until onions soften and wilt, 3 to 4 minutes.
  2. Remove the saucepan from the heat, cover, and let the mixture cool completely. Transfer the onions and their pickling liquid to a quart-size glass jar or divide among Tupperware. Cover and refrigerate for up to 2 weeks in the refrigerator.