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Calabacitas
Posted on 8/22/26 at 5:44 pm
Posted on 8/22/26 at 5:44 pm
I made this to go with some tacos, and it's pretty impressive for the simplest of ingredients. There's a soup this link also links to based on it, and I'm going to do that when the weather cools off. I don't tend to do soups or stews when the weather is hotter than what you're serving.
LINK
It's just a pan saute of vegetables but the key is roasted pureed tomatoes. If anyone's vegan/vegetarian it's just fine also.
LINK
It's just a pan saute of vegetables but the key is roasted pureed tomatoes. If anyone's vegan/vegetarian it's just fine also.
Posted on 8/22/26 at 6:37 pm to The Cool No 9
Makes a good vegetarian quesadilla or enchiladas.
Posted on 8/22/26 at 8:15 pm to BigDropper
Not that tex mex isn't good bc it is, I think this is more true to form Mexican
Posted on 8/22/26 at 11:56 pm to The Cool No 9
One of my favorite side dishes growing up, squash or zucchini, onion and garlic, corn if we had it, asadero cheese melted in wrapped in a fresh fat boy tortilla.
Posted on 8/23/26 at 9:43 am to offshoreangler
I've made calabacitas several times and had it in New Mexico. It's a great way to use summer vegetables and easy to make.
Posted on 8/24/26 at 2:17 am to SpotCheckBilly
Wish I knew about it a while ago. If I had the right cheese it'd definitely go on, but a quesadilla of this sounds good too. Pretty versatile stuff. The recipe calls for Mexican oregano which I didn't have but it's optional. So on it's own it could really go as a side for a lot of stuff the more I think about it.
Posted on 8/24/26 at 7:43 am to The Cool No 9
quote:
Wish I knew about it a while ago. If I had the right cheese it'd definitely go on, but a quesadilla of this sounds good too. Pretty versatile stuff. The recipe calls for Mexican oregano which I didn't have but it's optional. So on it's own it could really go as a side for a lot of stuff the more I think about it.
It makes a good side dish. You could use regular oregeno, but any little tienda will have the Mexican oregano.
In a sense, this is a bit like maque choux, with no cream and Mexican spicing. I put both zuchini and crookneck squash in it, tomatoes, and whatever other veggies I have on hand that might work.
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