Jake Widmann

1. Peel and cut potatoes into thick sticks. Add to a pot and cover with water. Bring to a boil and boil for 3 minutes. Remove from water and add to a bowl of ice water.

2. Arrange potato sticks on a cookie sheet and drizzle with olive oil. Place into a preheated oven at 450°F. Bake for 15 minutes. Flip over and bake for another 15 minutes. Flip again and bake until crispy and golden brown.

3. Slice onions into thick rings and place onto a pan over medium heat. Cook until they begin to soften, then add balsamic vinegar and cover with a lid, cooking until they caramelize. Flip occasionally.

4. Divide ground beef into 12 balls. Smash into baseball-sized patties. Cook in a hot pan on each side until a crust develops. Remove and cook the remaining patties.

5. Once patties are cooked, top with an onion slice and a slice of cheese. Place back onto a medium heat pan, add a drizzle of water, cover with a lid, and remove as soon as the cheese melts.

6. Toast buns and spread with Tajin Chile Lime Sauce on the top and bottom buns. Add patties to buns, sprinkle with Tajin Clasico, and top with the top bun.

7. Add hot fries to a bowl, sprinkle generously with Tajin Clasico, shake to coat, and serve alongside sliders.

8. Make Tajin dip by combining Tajin Chile Lime Sauce, homemade mayo, and local honey and stirring until combined.

9. Serve and enjoy with your friends and family.