Every day, in each of our more than 2,400 restasurants, we hand slice and dice about 50 pounds of onions for our fajita veggies, guacamole, roasted chili-corn salsa, tomatillo-green chili salsa, and fresh tomato salsa—which means in an average year we handle...a whole lot of onions (what, do we look like mathematicians or something?). What we do know and teach each of our crewmembers is the proper knife skills to dice each onion in your salsa to a disturbingly symmetrical cut so that each ingredient hits your tongue at precisely the same ratio. Wait, maybe we do know a thing or two about math.
Olde money
Back in the Middle Ages people used onions as a form of currency. Buying clothes with a bag of onions? Talk about layering up for the winter.
Chili-Corn Salsa
Roasted Chili-Corn Salsa
Chips & Fresh Tomato Salsa
Tomatillo Green-Chili Salsa
Guacamole
Chips & Roasted Chili-Corn Salsa
Chips & Guacamole
Chips & Tomatillo-Green Chili Salsa
Roasted Tomato Green-Chili Salsa*
Fajita Vegetables
Fresh Tomato Salsa
Veggie
Chili-Corn Salsa
Roasted Chili-Corn Salsa
Chips & Fresh Tomato Salsa
Tomatillo Green-Chili Salsa
Guacamole
Chips & Roasted Chili-Corn Salsa
Chips & Guacamole
Chips & Tomatillo-Green Chili Salsa
Roasted Tomato Green-Chili Salsa*
Fajita Vegetables
Fresh Tomato Salsa
Veggie