Calabacitas

By • June 28, 2010 • 21 Comments



Author Notes: My big sister, who lives in New Mexico, taught me these years ago - it's one of my favorite ways to cook squash - it's simple but packs a flavor punch. A note on the chilis - I am of the more / hotter is better school ... but you should taste a wee bit of your chili after roasting and before adding so you can gauge the heat, as chilis tend to vary widely.aargersi

Serves 4

  • 2-3 tablespoons olive oil
  • 2 poblano peppers
  • 2 yellow squash
  • 2 zucchini
  • 1/4 red onion
  • 2 cloves garlic
  • 1 cob corn
  • salt
  • 1 teaspoon cumin
  • 1/4 cup chopped cilantro
  • 1 lime
  1. Roast your chilis - I do this on the grill but you can do it over a gas burner or in the broiler, use what you have! Blacken the skins and then wrap them in a tea towel for a few minutes. Pull the skins off and rinse the seeds out. Chop them coarsely.
  2. Prep the rest - cut the squashes into bit size pieces. mince the garlic and cut the onion into a large dice. Cut the corn off of the cob into a bowl - catch the "milk" as well (Amanda demonstrates this in the corn chowder video). Rough chop the cilantro.
  3. Heat the olive oil to med - high and add the onion and a pinch of salt. Saute until it is just turning clear, then add the garlic and saute another minute or so. In with the squash, corn and cumin, and saute until they are just tender. Add the chilis, taste and adjust the salt. Stir in the cilantro and juice from the lime, turn off the heat, and serve!
Jump to Comments (21)

Tags: spicy, Summer

Comments (21) Questions (0)

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9 months ago Ligaff

My Tia makes this recipe! I was looking for a new one to try out but I guess I'll be sticking to this oldie but goodie recipe tonight.

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about 4 years ago coffeefoodwritergirl

Growing up in New Mexico, my grandma used to make this for us as well. Though she called it "Squash & Corn" -- so glad you posted this recipe! =)

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about 4 years ago aargersi

Abbie is a trusted source on General Cooking.

Where in NM? We live in Taos when I was a kid .... sister is in Espanola now!

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about 4 years ago Happyolks

Simple and sublime :)

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about 4 years ago cookinathome

zuchinni and squash are a great combo; great recipe

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about 4 years ago lapadia

aargersi, those dang!@#$ squirrels...anyway, yes i pressure canned to make my relish, used the Ball canning book.

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about 4 years ago dymnyno

What is with the squirrels this year!@$%^&&&! I have to remind myself to hit the squirrel....do NOT crash the car! I wish that they came out at night...then the coyotes would eat them....sorry, I digress...

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about 4 years ago MrsWheelbarrow

Cathy is a trusted source on Pickling/Preserving.

This looks wonderful. I ate a similar dish in Mexico and have wanted to replicate it ever since. Thanks so much for posting it!

Missginsu_bike

about 4 years ago MissGinsu

Sounds tasty! I love the idea of the roasted chilies with the zucchini.

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about 4 years ago aargersi

Abbie is a trusted source on General Cooking.

Roasted chilis make everything better! The smell alone improves the world.

Massimo's_deck_reflection_10_27_13

about 4 years ago lapadia

Delicious…This is great, similar to what we do when it comes time to figure out what else to do with a bountiful garden harvest. I have also made relish, chopped smaller and canned a dozen pints. OH, and thanks for the name!

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about 4 years ago aargersi

Abbie is a trusted source on General Cooking.

You bet! #@^&%$ squirrels got into my garden so I will be headed to the farmer's market for supplies this week ... grr. Do you have to pressure can stuff like this? I am just learning ...

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about 4 years ago TheWimpyVegetarian

Love this! I make something similar but I've never included zucchini. And I'm with dymnyno - I've never had such a great name for it. I'm of the more the better on chilis too and will be making this really soon!!

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about 4 years ago lastnightsdinner

My Mexican grandma (and my biggest cooking inspiration) Marina refers to most summer squash as "calabaza", and has her own prep for a "calabacitas" that is similar to this dish. She has told me that there is a particular squash variety in Mexico that has the name Calabaza, but when she moved to Michigan a bazillion years ago, she and others in the recent immigrant community just started referring to the similar squashes they could get by that same name.

At any rate, this sounds lovely, and it's a squash prep that is close to my heart. It's great stuffed into warmed tortillas, too - way to stretch an already thrifty but tasty dish.

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about 4 years ago aargersi

Abbie is a trusted source on General Cooking.

I "quesadillad" my leftovers for lunch yesterday - delish! I wonder if your grandma was referring to those small yellow oval shaped squash?

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about 4 years ago dymnyno

I think I make this a lot during the summer....but I never had a wonderful name for it before. Still, I like your concise instructions.

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about 4 years ago aargersi

Abbie is a trusted source on General Cooking.

Why thank you! Left to my own devices I often add even more chilis - but that's only when I have just my own digestive system to be accountable for - I am something of a billygoat :-)

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about 4 years ago Sagegreen

I love how simple this is! It looks delicious.Thanks.

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about 4 years ago aargersi

Abbie is a trusted source on General Cooking.

Thanks! I either do this or just grill with salt and lemon :-) I am a simple squash gal

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about 4 years ago seemeredithcook

I'm surprised I haven't heard of this before - but it sounds right up my alley!

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about 4 years ago aargersi

Abbie is a trusted source on General Cooking.

And you soo close to New Mexico :-)