Serve hot. Some are essential to make our site work, others help us improve the user experience. Read our Privacy Statement to learn more. Heat the fat in a skillet over medium heat and saute the onions until they are translucent, about 3-5 … If using the cheese, scatter it over the calabacitas just before serving. Add zucchini and onion, cooking until onion is tender. Add the squash, onion, and optional tomatoes. National Forests and Public Wilderness Lands. Planning an unforgettable experience in New Mexico is easy with a free New Mexico True Adventure Guide. "], function($) { Cover … The preparation for calabacitas is fast, easy, and forgiving of additions and subtractions of ingredients.Just don’t rush the cooking, because the squash should be quite tender when done. They are both great ideas in my estimation but the execution often falls flat. View the guide online, or request to have one sent to you. backBtn.find('.shared-back-button').show(); In high summer in New Mexico, people eat this sauté by the bowlful. Lastly, add the squash and all the seasoning, and saute for 5 more minutes. 2 pounds mixed summer squash (such as small zucchini, yellow crooked-neck or gold bar squash, and light green skinned calabacita), sliced thin or in bite-size cubes, 2 small tomatoes, preferably Roma or Italian plum, optional, ¼ to ¾ cup chopped, roasted mild New Mexican green chile, fresh or thawed frozen, 4 ounces (1 cup) grated Monterey Jack or Cheddar cheese, optional. When I set out to finally perfect a version of calabacitas that I felt comfortable serving, I thought back on all the less-than-perfect renditions I’d had since I first set foot in New Mexico in 1991. It’s such an easy dish to whip up, while loaded with nutritious ingredients and Mexican-inspired flavor! For me, calabacitas shares a serious failing with succotash. Preparing calabacitas is fast, easy, and forgiving so feel free to make it your own. E-mail: [email protected] Place oil and chopped garlic in a large skillet, over medium heat. 1 lb Zucchini (you may also use different types of squash); cut into 1/4″-1/2″ slices Keep cooking for 3 minutes and add tomatoes. Add garlic and continue cooking for 2 minutes, stirring frequently. DIRECTIONS. Warm the butter and oil in a large skillet over medium heat. New Mexican Calabacitas Recipe - (Calabacitas is Spanish for Squash) Calabacitas is one of my favorite side dishes to serve along with our New Mexican cuisine. 2 pounds mixed summer squash (such as yellow crookneck or gold bar squash, small zucchini, or … } 1 c. pre-cooked chicos (recipe follows) 1/2 c. roasted, chopped green chile, hot or mild 1 t. salt, to taste 1/2 c. seeded and diced ripe tomato 1/3 c. coarsely chopped fresh cilantro Heat butter and olive oil in a large skillet over medium-high. Stir and season with salt and pepper. Phone: (505) 827-7447 Calabacitas is Spanish for Squash. Jump to Recipe Print Recipe. Add corn and tomatoes. Receive New Mexico's outdoor adventures, cultural richness, and more delivered to your door each month. Pour in the half-and-half if you wish and simmer briefly, until the liquid is reduced by about one-half. var backBtn = $('[data-sv-magazine-back-button]'); Then add the corn and tomatoes, and saute for 5 minutes. Sauté for 10 to 15 minutes, until the squash is well softened. How to Make Calabacitas. Serve hot. Pour in the half-and-half if you wish, and simmer briefly, until the liquid is reduced by about half. 2 pounds mixed summer squash (such as small zucchini, yellow crooked-neck or gold bar squash, … if (document.referrer.match(window.location.host) && window.history.length > 1) { It always contains summer squash, usually with corn and green chile for extra flavor and texture. 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