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New Mexico-Style Calabacita

New Mexico Style Calabacita Recipe
Calabacita is Spanish for squash, but in New Mexico the word generally means this dish made from squash.   All spices are subject to taste and that is where the experimenting starts.  Whatever you do, don’t leave out these basic ingredients, or you will have to call it something other than calabacitas.

1 yellow squash 8-9″ or so
1 zucchini 8-9″ or so
1 cup frozen sweet corn or 1 can of sweet corn (drained)
1/2 cup sweet yellow onion chopped
1/2 cup grated cheese (queso fresco Mexican cheese – cheddar cheese works too!)
½ - 1 quart fresh tomatillos
1 or 2 cloves of garlic
1/4 cup prepared roasted/chopped green chili or (other spicy peppers)
1 tbsp. olive oil
Salt and pepper to taste

Prepare tomatillos, squash and zucchini by quartering lengthwise and then chopping into 1/4 to 3/8″ chunks. Set aside.
Sauté chopped onion, garlic, salt and pepper, chilies or other peppers in olive oil until onions are just threatening to brown, and then add squash, zucchini and tomatillos. Cook until they are about half done. Add corn and as soon as it is thawed.  Heats until all ingredients are tender.  Top with cheese before serving.