“Calabacitas” is the Spanish word for “little squash”, but in late summer / early fall, calabacitas a traditional side dish here in New Mexico. It’s made with local, fresh ingredients: roasted green chile, summer squash, and corn. There are 101 variations of this dish, but the one I make is my favorite. It’s simple, easy to make, and can be used as a side dish for just about anything. The amount of green chile that I add to the dish depends on how hot the chile is. Since New Mexico green chile ranges from very mild (almost no heat) to extremely spicy (jalapeno spicy), I always taste the chile before adding it. I don’t want the chile’s heat to be so overpowering that I can’t taste the chile or the other ingredients. With the right mix of fresh ingredients, calabacitas is a delicious little dish and one that I hope you enjoy.
This traditional New Mexico dish was originally shared with my friend Raymund, a Filipino writer and chef at Ang Sarap. Raymund has turned me on to some of the most unusual and delicious looking dishes that I think you’ll enjoy. Below I’ve provided some of my favorites.
Wonton and Char Siu Pork Noodle Soup
Pork Guisantes (A pork and vegetable stirfry)
Peach, Bacon, and Ricotta Crostini
Cape Gooseberries and Strawberry Flaugnarde
To learn even more about calabacitas, please head over to to Ang Sarap where I’m serving up this delightfully spicy dish: MJ’s Kitchen featuring Calabacitas.
Calabacitas (Squash, Corn, Green Chile)
A traditional fall recipe in New Mexico, using seasonal ingredients of green chile, corn, and squash. There are many, many variations. This is mine. Add cheese and an egg on top for a vegetarian meal.
"*" See Kitchen Notes for more information or links to special ingredients.
- 1 Tbsp. canola oil or olive oil
- ½ cup onion, minced
- 1 pound yellow squash*, ¼” slices (about 2 medium squash)
- 1 cup corn, fresh, frozen or canned
- ½ cup green chile*, roasted, peeled, and chopped
- 1 tsp. fresh Mexican oregano or ½ tsp. dried oregano any kind
- 1/8 tsp. salt
- A couple shakes of pepper
- 1 egg poached or fried, per serving* (optional)
- Queso fresco or feta for topping* (optional)
- In a large skillet, heat the oil over medium low heat. Add the onion and sauté for 2 minutes.
- Add the squash and sauté for 5 minutes or until the squash just starts to soften. Flip the squash over occasionally to ensure that all of it cooks.
- Add the corn, green chile, and oregano, salt and pepper. Cook for 2 minutes.
- Taste, add more salt if needed.
- Let rest a minute or two before serving.
To make a vegetarian meal, top each serving with a fried or poached egg and crumbled queso fresco or feta.
The Squash – For the squash you can substitute zucchini or any summer squash, or use a combination of two to three squashes.
Green Chile – If you can’t find New Mexico green chile, you can substitute with roasted poblano or other roasted peppers. Just be sure to adjust the amount of chile pepper according to its heat factor. If you don’t like or can’t eat spicy, never fear; just use roasted bell pepper in place of the chile pepper.
Variations – Other variations of calabacitas toss in some fresh, chopped tomatoes or top the dish with cheddar cheese. For a one pot meal, you can start the dish by cooking up some ground beef or chicken and then add the vegetables to the meat.
Egg and Cheese – To turn this side dish into a delicious vegetarian meal, top with a fried or poached egg and a sprinkle of crumbled cheese (queso fresco or feta).
In addition to being a unique side dish, calabacitas can be incorporated into other dishes, such as cornbread, mac & cheese and tacos. Click this link to see other calabacitas dishes.
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Beautiful, comforting dish for nice and peaceful autumn days!
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I made this after accidentally getting a Calabacitas Burrito at El Parasol (here in Santa Fe, NM). I’d never heard of this dish (I’m Filipino-American/grew up in San Diego). When I went to El Paraso last week and ordered my usual Chicharron Burrito, I was surprised when I got home…unwrapped the burrito…and took a bite. I thought, “What the H???” This has a bunch of vegetables in it!” This was quickly followed with, “Hmm…this is pretty good!”…and gobbled up the rest of the burrito. I later found out it was something called “Calabacitas.” So I looked up a recipe…found this one…and found it to be really easy to make. More importantly, my wife (vegetarian, from the midwest) and teenage son (typical 15-year old carnivore) both loved it! (my son loves anything “hot green chile.”) The only thing I did differently was to cube the mexican squash–and I did use tomatoes. This recipe is a keeper–and my son says he’ll eat this anytime.
Ray, thank you so much for your comment! sorry about the mixed up with your burrito, but it sounds like it turned out for the better anyway. So very thrilled that you enjoyed the calabacitas recipe! It is an easy recipe and as your know, quite versatile. this summer I made it a couple of times with fresh picked tomatoes and yes, it’s quite good that way as well. Of course, as I always say, it’s the green chile that makes the dish. 🙂 Love it that your son enjoyed it. Thanks again for the comment and hope you try out more of my recipes. Cheers, MJ
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I love to see all the versions of calabacitas. Yours looks like a classic!
Mmmm….such a tempting, flavorful side dish. Bill won’t eat yellow squash or zucchini, so I won’t have to share. 🙂
Thanks Liz! I have to admit that I’m not a fan of zucchini, but I love yellow squash. 🙂
MJ, my boys are not too keen on summer squash but tossing it with green chilis and all your special ingredients they would be going back for seconds.
Thanks Bobbi! Green chile makes everything better, doesn’t it? 🙂
One of my favorite side dishes! It’s so yummy!
Thanks Dennis!
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Wonderful post! We are linking to this particularly great content on oour site.
Keep up the great writing.
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Did I ever tell you that I made this with fresh kale? It was equally delicious. I also plan on using fresh green beans some time. Infinite possibilities!
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Oh I remember this post on Raymund’s! I guess I saw the post first before it was published on yours. I’ve been building up my spice level, MJ! This year I have been working on it, trying to include more in my cooking (not so many Japanese foods include spicy food, unfortunately) and I built up some tolerance, I think! Until then I have to go with mild version, but i”d enjoy this because you make this. 🙂
I had to pop over to Raymund’s blog to check out the dish – it’s sounds so tasty, MJ! I love the combination of summer squash with green chiles and the addition of corn sounds wonderful… Thanks so much for sharing!
Ahh I like your approach of cooking 😉
Just hopped over to save your recipe. Maybe I can give it a Indian twist since we don’t get those chiles here?
Looks it is a wonderful dish, love the squash, corn and chilie yumm, I will try it if I can get hold of yellow squash.
Wish I could send you some Swathi! We have tons over here. 🙂
A new way to serve yellow squash. It would go nicely with some of Raymunds flavorful dishes.
It absolutely would! It would definitely stand up to some of his hearty meaty dishes.
Wow! Calabacitas sounds delicious.. Off to see your guest post now.. Do visit my blog.. http://kitchenserenity.blogspot.in/
Thanks Nilu! Thanks for stopping by!
Beautiful dish!
Aweee…what gorgeous food pictures, love that Cape Gooseberries and Strawberry Flaugnarde! Thanks for sharing the web page, MJ…your selection of dish is lovely too.
You chose a great dish. Isn’t Raymond wonderful! So witty. I always enjoy his fun posts xx
I agree Charlie! I love visiting Ray!
So comforting!! I love the mexican flavors here. Never thought of pairing these flavors with summer squash 🙂
Thanks so much Kiran! Chile and squash is really an excellent combination! Thanks for stopping by to say hello!
I love summer squash, sweet corn, and green chile! I know I’m going to love this. I’m heading over to Ang Sarap to check it out. Thanks MJ!
OK, I made it last night, this dish rocks. Thank you for the inspiration!
LL
WooHOO!!!! I’m so glad you enjoyed it! Thanks for letting me know!
Thanks for sharing this at Ang Sarap MJ, truly appreciated
You are most welcome Raymund and thanks for the invitation!
Your spicy calabacitas look fantastic! Another great idea for late summer when all the squashes are at their best (and cheapest!).
Thanks Sissi! We eat A LOT of squash this time of year!
Oh, this looks great MJ! I just picked up a bunch of Hatch chiles. I think I will try your recipe!
LL
Heading over there now. The Hubs just brought some green chile sauce home from work. Apparently he nabbed some homemade empanadas!
Hope you’re enjoying the green chile sauce! Making a batch this weekend!
Ah spice!! Looks so mouthwatering! New Mexico Chili…need to try that. Checking it out now.
Sounds wonderful! Off to check it out right now . . .
Great to see two of my friends cooking and blogging together. You are such a great guest to have and I’m sure Raymund is thrilled to have you guest posting. 🙂
Thanks so much Ray! Hope you’re having a great weekend!
I have summer squash coming out of my ears! Always love new ideas for ways to cook it and I miss Southwestern cuisine. Thanks for inspiring me to come up with something knew and tasty too 🙂
If it tastes nearly s good as it looks, this will make a great guest post. Going now to check it out. 🙂
You know what? I don’t think I have a recipe with green chile in it. hint hint
I’m off to look!
It’s delicious!!
Looks like an amazing dish…. going to check it out at Ang Sarap! 🙂 Have a great weekend MJ!
Thanks Ramona! Hope you and your family are having a wonderful weekend as well.