Calabacitas is a staple side dish here in New Mexico. I wouldn’t say my version is traditional but it’s pretty close. I like to make myself a little batch this time of year when there is fresh corn and tomatoes available. I prefer zucchini squash over summer yellow squash, however I see many recipes with a combination of the two, and really how could you go wrong with either one. This was a side dish to chile rellenos and the next day I filled a couple tacos with the leftovers. It makes a really good vegetarian taco, just add some sliced avocado and queso fresco cheese. Calabacitas is a tasty side to any Mexican dish but it’s especially good when made with fresh ingredients. If you would like some additional ideas for how to incorporate calabacitas into other recipes you should go over to MJ’s Kitchen. MJ has made some wonderful meals including her latest Calabacitas Quiche.
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An Inspired Cook 