Summer squash sauteed with corn, green chile and a little cream or cheese; the most quietly perfect Santa Fe side dish. Pueblo at heart, Spanish in execution.

Calabacitas is the Spanish word for little squashes, and the dish is a direct Pueblo and Mexican blend, summer squash and corn (two of the Three Sisters), with the chile that came north from Mexico. Standard on Northern New Mexican home tables for centuries; in restaurants you find it as a side at Atrisco, Estevan and most Pueblo-influenced kitchens.

Where to eat Calabacitas in Santa Fe

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

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Make it at home

Serves 425 minEasy

Ingredients

  • 3 medium zucchini or yellow squash, diced 1/2 inch
  • 1 1/2 cups fresh sweet corn kernels (or thawed frozen)
  • 1/2 cup roasted and chopped green chile
  • 1 small white onion, diced
  • 2 cloves garlic, chopped
  • 2 tablespoons butter
  • 1/2 cup grated Monterey Jack
  • Salt

Method

  1. Melt butter in a heavy skillet over medium heat; saute onion 4 minutes until soft.
  2. Add garlic, cook 1 minute, then add squash and saute 5 minutes until tender-crisp.
  3. Stir in corn and green chile, cook 3 more minutes.
  4. Remove from heat, season with salt, stir in grated cheese until just melted.
  5. Serve immediately as a side, or wrapped in a flour tortilla as the main.

Editor tip. Cook the squash less than you think; mushy calabacitas is a common home failure.

Common allergens: Dairy.