Calabacitas Recipe (Mexican Style Squash)

Calabacitas a la Mexicana, sometimes referred to as simply calabacitas, is a classic Mexican dish made with squash, corn, tomatoes, chiles, onion, and garlic. It’s earthy, sweet, juicy, and has a bit of spicy heat. This simple and flavorful vegetable mix makes the perfect side dish to serve with meats, seafood, or even as a delicious vegetarian taco filling.

One of the side dishes my mom often makes is calabacitas, and it’s always been one of my favorite things to eat. Every time she makes it, I enjoy every bite! This recipe is inspired by her cooking and the comforting flavors I remember from her kitchen.

I usually like to garnish calabacitas with some crumbled queso fresco or a hard aged cheese like queso cotija añejo or parmesan. The cheese adds a nice layer of savory flavor to the sweetness of the vegetables . However you serve it, this calabacitas recipe is a versatile and satisfying addition to any meal.

What are Calabacitas A La Mexicana?

Calabacitas a la Mexicana or Mexican style little squash in English, is a traditional Mexican dish. It’s made with squash, corn, tomatoes, chiles, onion, and garlic. Depending on the region, preference, or availability, some calabacitas a la Mexicana recipes don’t include chiles, or some will add cilantro or epazote. All of these variations are delicious and will make a great dish for any meal.

Calabacitas a la Mexicana are typically made by sautéing chopped onions, and then adding garlic, chiles, squash, corn, and tomatoes. This mixture is then cooked until the squash softens a bit. The sautéed onions provide some aromatic flavor and sweetness. The garlic provides another layer of aromatic flavor. The chiles provide peppery and spicy flavors, while the corn gives some sweetness. The tomatoes provide some juiciness and brightness to this dish.

What type of Squash to use?

There are several different varieties of squash and each one looks different and tastes different. The type of squash used the most for preparing calabacitas a la Mexicana is the calabacita or the calabacita larga, which translates to little squash or long little squash. This is the variety that is the most common in Mexico and it’s one that is also grown in Mexico. If the calabacita or calabacita larga variety of squash is not available, zucchini can be substituted. The flavor and texture profile of the calabacita variety is a bit sweet and mild, and has less water content. Zucchini is less sweet, can be a little bitter, and has more water content. So zucchini can easily get mushy if overcooked, while calabacitas largas will take longer and is more difficult to do so.

The main difference when cooking with zucchini is to be more cautious to not overcook it so it doesn’t get too mushy. Both varieties are great for calabacitas a la Mexicana, the flavor and texture profile may be a little different, but the results are delicious!

How to make Calabacitas A La Mexicana?

1. Heat oil over medium heat in a large pan.
2. Add chopped onion and sauté for about 5 minutes or until they’re translucent and start to brown around the edges
3. Add minced garlic and cook for about 30 seconds to 1 minute, the garlic will become fragrant.
4. Add the chopped calabacitas or zucchini, corn, and chopped chile to the pan. Season with salt to taste and cook for about 10 minutes stirring occasionally.
5. Add chopped tomatoes to the mixture and cook for about 1 to 2 minutes.
6. Serve and top with crumbled queso fresco, queso cotija añejo, or parmesan cheese.

TIPS AND SUGGESTIONS 

1. You could substitute a jalapeño chile for the serrano chile.
2. You could also substitute a bell pepper for the serrano if you don’t want spicy calabacitas. 

How to Store Calabacitas a La Mexicana

Calabacitas a la Mexicana can be stored in the refrigerator for up to 4 days. Make sure to store in an airtight container.

How to Reheat Calabacitas a La Mexicana

To reheat calabacitas a la Mexicana place in a pan and cook over medium low to medium heat for about 5 minutes or until they’re warm, stirring occasionally so they heat evenly and don’t stick. You can also reheat them in the microwave. Place them in a microwave safe bowl or plate and microwave for 30 seconds. If they need more time, microwave for another 30 seconds until they are reheated.

How to Eat Calabacitas a La Mexicana

Calabacitas a al Mexicana can be eaten in several ways. It’s typically served as a side dish to accompany enchiladas, chicken, meats, or with fish. It can also be served along with rice and beans, which makes a fantastic vegetarian meal! Calabacitas a la Mexicana is also used as a taco filling, and they make one of the best vegetarian tacos you’ll ever have!

When I serve this dish I like to add crumbled queso fresco or grate some queso cotija añejo or parmesan cheese give it another layer of salty and savory flavor. I also like to garnish with cilantro or parsley leaves for some herby and fresh flavor.

Calabacitas a la Mexicana is one of my favorite vegetable dishes in the world, and I like the versatility of either eating it as a side dish or in a taco.

I hope you enjoy this calabacitas a la Mexicana recipe. Please let me know in the comments below if you make it and how it went.

Gracias y provecho!

Raul

Calabacitas (Mexican Style Squash)

Calabacitas or calabacitas a la Mexicana is a Mexican vegetable side dish. It's made with squash, onions, garlic, corn, jalapeño or serrano chiles, and tomatoes.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Servings: 4

Course: Side Dish

Cuisine: Mexican

Ingredients Method Notes

Ingredients

  

• 2 calabacitas or zucchini chopped in approximately 1/2 inch pieces
• 1/2 white onion finely chopped
• 1/2 cup frozen corn
• 1 Roma tomato cored and finely chopped
• 2 garlic cloves minced
• 1 chile serrano finely chopped
• Salt to taste

Method

 

1. Heat oil over medium heat in a large pan.
2. Add onion and sauté for about 5 minutes or until they're translucent and start to brown around the edges.
3. Add minced garlic and cook for about 30 seconds to 1 minute, the garlic will become fragrant.
4. Add the chopped calabacitas or zucchini, corn, and chopped chile to the pan. Season with salt to taste and cook for about 10 minutes stirring occasionally.
5. Add tomato to the mixture and cook for about 1 to 2 minutes.
6. Serve and top with crumbled queso fresco, queso cotija añejo, or parmesan cheese.

Notes

1. You could substitute a jalapeño chile for the serrano chile.
2. You could also substitute a bell pepper for the serrano if you don’t want spicy calabacitas.