Calabacitas

Calabacitas are are the perfect side of squash and corn that will go with just about any New Mexican dish and will pair perfectly with chile.

I learned this dish when I first moved to New Mexico from teens who lived in “The Valley” or Espanola. It’s simple and delicious. Most of the time you make it with zucchini or calabacitas quash (a round green squash), but you can also make it with yellow squash.

Typically squash for calabacitas are sliced thick, about ⅓”-½”. I prefer the softer texture if you slice it about ¼” thick.

If you’re looking for cookbook that is fairly represented of northern New Mexico, I recommend The Chile Line: Historic Northern New Mexican Recipes by Liddie Martinez.

Calabacitas Ingredients
3 T olive oil
2 c chopped onions
40 oz zucchini (about 4 large zucchini)
1 Tbl minced garlic
½ tsp salt
¼ tsp cayenne
1 c frozen corn
Cilantro (garnish)
Monterey Jack cheese (garnish)

Calabacitas Directions
Add 3 T of olive oil to a frying pan. Heat it until it shimmers.

Add 2 c chopped onions. You want to hear a very faint sizzle.

Slice 40 oz zucchini to ⅓” thick. If the zucchini is large, you may need to half it or quarter it.

After the onions begin to soften add the sliced zucchini to the pan and stir. Quickly stir every 4 minutes or so. When the squash is starting to get tender, add 1 Tbl minced garlic, ½ tsp salt, ¼ tsp cayenne, 1 c corn. Stir.

When the zucchini is soft all the way through and the corn is hot, remove it from the heat.

Garnish with cilantro. Some people will add a little shredded Monterey Jack cheese as a garnish.

Serve it with enchiladas, chile rellenoes, hueveos rancheros, and more