All the vegetable ingredients except the onions were from my garden for this recipe!
In Southern California and Mexico, there are lots of small take-away places where you can get little soft tacos with with grilled chicken, beef or pork and other healthy Mexican food. There is always fresh salsa in a variety of styles and heat levels, cilantro (coriander) and at least one spicy pickle - escabeche (pronounced es-kah-BEE-chay). My aunt Judy has lived in Mexico for 20 years and this is her famous recipe! The chicken bouillon (she uses Knorr), her secret ingredient, makes a very rich and delicious brine. You can make it without the bouillon and it's still very yummy. Some people add cauliflower, I prefer all carrots. Try it a few different ways and see what you like! Try it on sandwiches and as a condiment whenever you feel like something spicy! It gets better if it sits for a couple of weeks but mine doesn't last that long.
