Sadie's of New Mexico ★ 4.6
Sadie's of New Mexico serves New Mexican cuisine on Fourth Street NW, with big portions and a signature kick of heat, in a family owned room.
SignatureGreen Chile Chicken Birria Tacos, Stuffed sopapilla sliders
History
Calabacitas is a New Mexican dish of chopped summer squash sauteed with onions, garlic, yellow corn and green chile. The corn and squash in it are among the native ingredients that Pueblo and Spanish cooking brought together in New Mexican cuisine. In Albuquerque, Sadie's of New Mexico lists calabacitas as a side, El Pinto offers it among its choice of sides, and Indian Pueblo Kitchen serves calabacitas as a side and with its blue corn enchiladas.
Common allergens: Dairy
Make it at home
Ingredients
- 3 medium summer squash (zucchini or yellow), diced
- 1 cup sweet corn kernels (fresh or frozen)
- 1 small white onion, diced
- 1/2 cup roasted green chile, chopped
- 60ml heavy cream
- 2 tablespoons olive oil or butter
- Salt, pepper
- 1/4 cup grated Monterey Jack, for finishing
Method
- Heat oil or butter in a skillet over medium heat. Add the onion and cook 3 minutes until softened.
- Add the diced squash. Sprinkle with salt. Cook 5 minutes, stirring occasionally, until just tender.
- Add the corn and green chile. Cook 2 more minutes.
- Pour in the cream. Stir to coat and simmer 1 minute until lightly thickened.
- Off heat, fold in the cheese until melted. Adjust salt and serve immediately.
Tip from the editors. Frozen roasted green chile works well here through the rest of the year; the harvest runs from August to mid October.
Where to eat calabacitas
Calabacitas in Albuquerque
El Pinto ★ 4.5
El Pinto opened in 1962 to serve one family's recipes at 10500 4th Street NW, and now bottles its own salsa and sauces for stores nationwide.
Indian Pueblo Kitchen ★ 4.1
Indian Pueblo Kitchen is inside the Indian Pueblo Cultural Center at 2401 12th Street NW, serving cuisine owned and operated by New Mexico's 19 Pueblos.
Why locals goLocated inside the Indian Pueblo Cultural Center, it is owned and operated by New Mexico's 19 Pueblos and features homemade stews, fresh breads and bakery items.
TipThe kitchen does not accept reservations, so just turn up: seating is first-come, first-served.
Calabacitas in Santa Fe
Atrisco Cafe & Bar ★ 4.2
Atrisco builds family-recipe red chile from sun-dried whole pods at Devargas Center, served with local Santa Fe lamb, beef and honey-glazed sopaipillas.
SignatureSun-dried whole-pod red chile, Carne adovada plate, Sopaipillas with raw honey
Cafe Pasqual's ★ 4.8
Katharine Kagel's Cafe Pasqual's takes no breakfast reservations; a communal table opens at 08:00 and the huevos motulenos has been on the menu since 1979.
OrderHuevos motulenos with black beans, plantain and salsa borracha
Maria's New Mexican Kitchen ★ 4.5
Maria's has anchored Cordova Road since 1950 with 150-plus hand-shaken margaritas, 170 tequilas and chile-laced plates served with hand-rolled tortillas.
SignatureGreen chile enchiladas, Carne adovada plate, Hand-rolled tortillas
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