Calabacitas

Calabacitas Recipe

If you're looking for a side dish that is big on flavor, look no further than calabacitas, my friends. Once you've tried them, you'll wonder where this recipe has been your whole life.

What are Calabacitas?

Calabacitas is a vegetarian dish of summer squash prepared with corn and peppers. The name "calabacitas" translates to "little squash" from Spanish, and it is a very popular dish throughout New Mexico and southern Texas. The vegetables are typically sautéed until just softened, mixed with roasted peppers and seasonings, and often with a bit of cheese to finish it.

It is a vegetarian dish, though you can add chicken or pork to round out the meal. Usually served as a side, it can also be served as a main dish with warmed tortillas or gorditas.

One of my readers from New Mexico says that calabacitas are obligatory at social gatherings, and always served with unmashed pinto beans, or Frijoles Enteros, and gorditas, which are thick New Mexico-style flour tortillas. Served this way, the recipe encompasses the Native American trinity of squash, corn and beans.

Calabacitas are typically made with squash or zucchini or both, though the variety of squash used can vary from cook to cook. I am using yellow squash and some small zucchinis for this recipe. Turns out great every time.

Let's talk about how to make calabacitas, shall we?

Calabacitas Ingredients

• Squash and Zucchini. Use 2 small zucchinis and 2 small summer squash, cubed into bite-sized pieces. You can also just use squash or zucchini.
• Peppers. Use 2 poblano peppers and a jalapeno pepper if you'd like a spicier version. You can also use Anaheim peppers, any New Mexican varieties, even bell peppers work for super mild, or others.
• Extra Vegetables. Use 1 medium sized onion and 3 cloves of garlic or more, along with 1 cup of fresh corn kernels. Canned or frozen corn works for this recipe. Some people also enjoy tomatoes. Corn and tomatoes is are always a great combo.
• Seasonings. 1 teaspoon Mexican oregano, 1 teaspoon ancho powder, ½ teaspoon cumin, salt to taste. Also red pepper flakes for extra heat, if desired. You can use black pepper as well, if desired.
• Garnish. Chopped cilantro, crumbly white cheese and red pepper flakes for garnish
• Oil. 1 tablespoon olive oil
• OPTIONAL, FOR CREAMY-CHEESY VERSION
• 1/4 cup Mexican crema or sour cream (or use milk)
• ½ cup cotija cheese, grated (use 1 cup for cheesier – you can sub in other melty cheeses, like Monterrey jack)

How to Make Calabacitas - the Recipe Method

ROAST THE PEPPERS. Slice the poblano peppers in half lengthwise and scoop out the insides. Remove the stems. Set them onto a baking sheet and bake them at 350 degrees 20-30 minutes, or until the skins char and bubble. You can also broil them about 12-15 minutes to the same effect.

See How to Roast Poblano Peppers for more detailed explanation and other methods.

Remove from heat and place the roasted peppers into a paper bag or baggie for a few minutes. The heat will steam them and loosen the skins. 

Peel away the skins and roughly chop the peppers. Set them aside for now.

Cook the Onion, Jalapeno and Garlic. Heat the olive oil in a large skillet and add the onions and jalapeno pepper. Cook for 5 minutes to soften.

Add the garlic and cook for 1 minute, until the garlic becomes fragrant. You can use more garlic, if you'd like. I love a lot of garlic.

Cook the Zucchini and Squash. Add the zucchini, squash, corn, chili powder, Mexican oregano, ancho powder, chili flakes, cumin and salt to taste. Sauté until just tender, 1-2 minutes, stirring occasionally, to your preference.

Stir. Stir in the chopped poblano peppers and chopped cilantro. Heat through and remove from heat.

Garnish. Garnish with fresh cilantro, crumbly white cheese like queso fresco and red pepper flakes.

FOR CREAMY-CHEESY VERSION

Before removing the pan from the heat, simply reduce the heat. Stir in the Mexican crema and cotija cheese, melting the cheeses until it becomes creamy along with the chopped green chiles and cilantro over low heat.

Boom! Done! Easy enough, isn't it? Big flavors right here. I love calabacitas. Such a great side dish. This makes 4-6 servings as a side dish or 2-3 as a main.

Try Some of My Other Popular Recipes

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• Succotash
• Ratatouille Recipe
• Collard Greens Recipe
• Grilled Corn Salad with Sweet Peppers
• Grilled Corn Salad with Feta and Peppers
• Charred Corn Salad with Hatch Peppers
• Mexican Corn Dip
• Roasted Corn-Habanero Salsa
• Mexican Street Corn Pasta Salad