I don’t know about you, but for as much as we eat Mexican fare, I often have a hard time thinking of sides. While beans and rice are the standards, I find that paired with tortillas (as Mexican food often has) we’re talking a lot of carbs and starch. And while we make (and love) the “famous” black beans quite frequently, sometimes you just want something different, or simply in addition to, the beans. Something a little lighter.

Calabacitas are a great vegetable side for Mexican food (or really, any food). The dish is particularly good this this time of year, when zucchini and summer squash are plentiful and tomatoes and corn are perfect. You roast the squash until golden and then toss it with some onions, tomatoes and corn. I added a jalape‏ño because how could you not? Although I didn’t try it, I don’t see why you couldn’t just roast everything to avoid cleaning an extra pan.

My kids were huge fans of this, which is good because Zachary decided recently that his years-running-second-favorite vegetable of all time, asparagus (behind brussels sprouts), is now garbage. I am working through my grief.


7 thoughts on “Calabacitas

  1. I have the same problem with Mexican foods and sides. I always default to beans, because they’re easy. But if this is easy, it’d be a great change!

  2. I’m so glad your family liked this dish, Elly. Just like you said, it’s a great alternative to rice. If you have leftovers, I highly recommend it folded into scrambled eggs 🙂

  3. I’m sure asparagus will come back into style with Zachary next year….but it seems like a seasonally perfect time for him to be coming around to zucchini and squash! What a great side!

  4. I just wanted to say THANKS for this recipe. I made it last night to bring to a potluck where the main dish was enchiladas and people seemed to like it (well I know I did!). I sautéed the veggies at home, then popped it in a casserole dish for transport. I doubled the recipe and added a can of black beans, cumin, and pico de gallo. and used 6 cloves of garlic. I did not roast the squash because I like them firm. It is a really great dish to serve with enchiladas!

Leave a Reply

Your email address will not be published. Required fields are marked *