|My mom and I outside El Pinto the weekend I graduated from UNM.|
I lived in
New Mexico for almost 5 years while I attended the and then taught middle school. While there I fell deeply and madly in love with New Mexican cuisine…and yes, people, New Mexican food is different from Mexican food. I had calabacitas for the first time at my favorite New Mexican restaurant in University of New Mexico called El Pinto. Ever since then I’ve been trying to recreate the dish, and I think I have it. This is great served as a side with any of your favorite Mexican main dishes. I’ve even used this mixture for nachos and burritos. Enjoy! Albuquerque
Style New Mexico
1 yellow squash 8-9″ or so
1 zucchini 8-9″ or so
1 C frozen sweet corn
1/2 C sweet yellow onion, chopped
1/2 C grated cheese (queso fresco if I can – otherwise use any other mild white cheese, like mozzarella or monetary.)
1 or 2 cloves of garlic, minced
1 7 oz can chopped green chili
1 14 oz can diced tomatoes, drained
1 T olive oil
salt and pepper to taste
Preheat oven to 350º
Prepare squash and zucchini by quartering lengthwise and then chopping into 1/4 to 3/8″ chunks. Set aside.
Sauté chopped onion, garlic, salt and pepper in olive oil until onions are just starting to brown, and then add squash and zucchini and cook until they are about half done. Add corn. As soon as the corn is thawed move the mixture to a 1 quart casserole dish and mix in cheese, canned tomatoes, and green chili.
Bake in the oven uncovered for 35 minutes.
Once it comes out of the oven, sprinkle with a little more cheese if desired.
Serves about 4 people.
Source: A Food, Folks, and Fun original!