Calabacitas, is a traditional dish of the Pueblo people of the Southwest. It reminds me of the East Coast's Succotash, without lima beans. Often, you will see this in the northern portion of the Arizona and in New Mexico as a casserole or wrapped in Navajo fry bread. We see lots of calabacitas down here in the low desert too, often with squash blossoms and nopalitos aka cactus pads. We enjoy the dish as a taco or enchilada filling, or as is with rice. - Gluten? No. Free? Yes!
—Gluten? No. Free? Yes!
Test Kitchen Notes
Yum, when I saw this I knew I would make it even before it became an editors pick. Ever since I spent some time in Taos, New Mexico these kinds of regional dishes are always on my radar. I look for them and cling to them like a Leprechaun to a pot of gold. The Low Desert Calabacitas were no exception. Simple and made with seasonal ingredients it just doesn't get better. and I did just like suggested, served them with home made tortillas although I could see this as a side to a grilled lamb roast with a salsa verde. I think the cream was a nice touch and the acidity of the tomatoes cut it just right so it wasn't heavy. - thirschfeld —The Editors
4-8, depending on how served
small onion, sliced into half moons
cloves of garlic, minced
yellow summer squash, sliced into half moons
zucchini, sliced into half moons
1 1/2 cups
corn kernels, fresh or thawed frozen
green chilies, roasted, peeled, seeded, and sliced thin or 1 can of mild whole green chilies, sliced thin
large ripe tomato, large diced
green onions or scallions, green and whites, chopped
Mexican crema, sour cream, fermented pima cream, or alternative nut or seed cream
Heat 1/2 the oil in a large, deep saute pan. Saute the onion with a pinch of sea salt for about 3-5 minutes over medium to medium-high heat, until translucent but not browned.
Add the garlic and saute 1 minute longer.
Add the yellow squash and zucchini and saute for about 5-6 minutes longer, until squash begins to soften.
Add the remaining oil with the corn, green onion/scallions, and chilies, saute 2-3 minutes.
Reduce heat to medium low. Stir in the tomatoes, cilantro, and crema, and slowly heat through, about 3- 5 minutes. Season with sea salt.
Serve hot or warm. I like it with a squeeze of lime juice or/and some fresh salsa, and wrapped in fresh corn tortillas. I also found it delightful and fresh tasting the next day, cold... right out of the 'fridge.