Chopped summer squash sauteed in oil with onion, garlic, yellow corn and green chile, a traditional New Mexican side dish found on many Albuquerque menus.

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.

Where to eat Calabacitas in Albuquerque

3 editor picks for Calabacitas in Albuquerque, ranked by editorial score. All Albuquerque signature dishes · Calabacitas across every city.

Make it at home

Serves 425 minEasy

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

  1. Heat oil or butter in a skillet over medium heat. Add the onion and cook 3 minutes until softened.
  2. Add the diced squash. Sprinkle with salt. Cook 5 minutes, stirring occasionally, until just tender.
  3. Add the corn and green chile. Cook 2 more minutes.
  4. Pour in the cream. Stir to coat and simmer 1 minute until lightly thickened.
  5. Off heat, fold in the cheese until melted. Adjust salt and serve immediately.

Editor tip. Frozen roasted green chile works well here through the rest of the year; the harvest runs from August to mid October.

Common allergens: Dairy.