Posts Tagged ‘calabacitas


calabacitas: Spanish for “a tremendous amount of chopping”

Or Spanish for “making it up as you go.” (Actually, Spanish for “little squashes.” As opposed to big ones, calabazas, which are pumpkins, winter squash, and so on.)

Recipe by request. Yield: enough for an army (4 as a main, 8 as a side); witness this photo of half the yield left in the pan.


  • cooking fat
  • 2 large onions
  • peppers, bell and hot (here, 1 large red bell, a handful of pickled jalapeos, and some red pepper flakes)
  • 6 small summer squash (in this case crooknecks between 4 and 7 inches)
  • 4 large ears corn
  • herbs (here, a small bunch of garlic chives and the leaves off two big sprigs of basil; you can substitute oregano, cilantro, regular chives, cloves of garlic)
  • salt
  • black pepper
  • cumin
  • cream, milk, or water

Dice everything small (it helps to have two people working on this). Cut the kernels off the ears of corn. Heat the fat, then add the onions and any fresh peppers, plus some salt, to cook, stirring occasionally, until the onions start to go translucent. Add the squash and some salt and cook, stirring occasionally, another 5 minutes of so. Add any pickled or dried peppers, herbs, spices, more salt, and the corn, stirring to incorporate. Pour in enough cream (or milk, or water) to moisten thoroughly, but don’t make it soupy. Reduce heat, cover, and simmer 5 minutes or so. If the liquid is more watery than saucy when you take the lid off, remove most of the solids and cook the sauce down. (Last night we didn’t bother, partly because the sauce was reasonably thick, partly because there was just so many vegetable in the pan.)

Smoke-dried tomatoes from Boggy Creek Farm in Texas (Austin and Milam County) are an excellent addition. If you’re going to make this dish vegan, I’d go so far as to say they’re a necessity.

We finished with individual blueberry pies from Natalie of Bike Basket Pies and chocolate ice cream from Bi Rite.

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