Recipe

Low Desert Calabacitas

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Photo by Gluten? No. Free? Yes!

This recipe was entered in the contest for Your Best Summer Squash Recipe
A&M's Testing 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...
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

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Chef
Gluten? No. Free? Yes!'s Notes: 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...
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!

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Serves 4-8, depending on how served

2 tablespoons olive oil Ask a question about this ingredient

1 small onion, sliced into half moons Ask a question about this ingredient

2-4 cloves of garlic, minced Ask a question about this ingredient

2 yellow summer squash, sliced into half moons Ask a question about this ingredient

2 zucchini, sliced into half moons Ask a question about this ingredient

1 1/2 cup corn kernels, fresh or thawed frozen Ask a question about this ingredient

2 green chilies, roasted, peeled, seeded, and sliced thin or 1 can of mild whole green chilies, sliced thin Ask a question about this ingredient

1 large ripe tomato, large diced Ask a question about this ingredient

4 green onions or scallions, green and whites, chopped Ask a question about this ingredient

1 bunch cilantro, chopped Ask a question about this ingredient

1/2 cup Mexican crema, sour cream, fermented pima cream, or alternative nut or seed cream Ask a question about this ingredient

1/2 teaspoon sea salt or Herbamare, more to taste Ask a question about this ingredient

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.
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Add the garlic and saute 1 minute longer.
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Add the yellow squash and zucchini and saute for about 5-6 minutes longer, until squash begins to soften.
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Add the remaining oil with the corn, green onion/scallions, and chilies, saute 2-3 minutes.
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Reduce heat to medium low. Stir in the tomatoes, cilantro, and crema, and slowly heat through, about 3- 5 minutes. Season with sea salt.
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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.
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4 Comments on Low Desert Calabacitas

thirschfeld added about 1 year ago

I am a huge fan of New Mexico/Arizona regional foods and can't wait to test this. I have been planning to make some home made tortillas, I guess now is the time.

PopTrashFoodie added about 1 year ago

Your picture brings such life to this dish. Its as if I can smell them . You have my vote and now I have an interesting dish to make this weekend ! Lots of luck to you.