Sadie's of New Mexico ★ 4.6
Sadie's of New Mexico on Fourth Street in Los Ranchos de Albuquerque is the heritage New Mexican family room since 1954, famous for the stuffed sopaipilla.
Signature: Stuffed sopaipilla, Carne adovada
History
Calabacitas is the Spanish word for little squash. The dish has Pueblo Indian roots in the Three Sisters tradition (corn, beans, squash). Spanish colonists added pork or cream variations. Today it appears as the seasonal side at Sadie's, El Pinto and Mary and Tito's, peaking when summer squash hits the Albuquerque farmers markets in June.
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. Use fresh roasted Hatch green chile in season for the canonical taste. Frozen roasted chile from the September harvest works the rest of the year.
Where to eat calabacitas
Calabacitas in Albuquerque
El Pinto ★ 4.5
El Pinto on Fourth Street NW in Albuquerque's North Valley is the ten acre mission compound serving New Mexican since 1962, with red and green chile.
Signature: Carne adovada, Stacked enchiladas
Mary and Tito's Cafe ★ 4.7
Mary and Tito's on Fourth Street in Albuquerque is the James Beard America's Classic 2010 winner serving carne adovada turnovers and red chile enchiladas.
Try: Carne adovada turnover
Pueblo Harvest Cafe ★ 4.1
Pueblo Harvest Cafe at the Indian Pueblo Cultural Center on 12th Street in Albuquerque is the only modern Pueblo Indian restaurant, missed by museum skippers.
Why locals love it: Inside the Indian Pueblo Cultural Center museum, missed by most visitors but the only modern Pueblo Indian restaurant in the city.
Tip: Visit at lunch when the Pueblo dancing performances run on the courtyard, then order the buffalo posole and Indian taco.
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.
Signature: Sun-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.
Order: Huevos 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.
Signature: Green chile enchiladas, Carne adovada plate, Hand-rolled tortillas
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