Grandma’s Recipe for Calabacitas (Mexican squash)
Grandma’s recipe for calabacitas was simple, with just a few ingredients, but the taste was always amazing. From start to finish, the recipe took about 30 minutes, so it was perfect for a busy weeknight dinner.
Every family has a different style when it comes to making calabacitas. My grandma made hers like a soup and it was amazingly filling. Not only was it a delicious, satisfying meal that could be shared with the whole family, it was also surprisingly inexpensive.
Grandma would always make enough for leftovers, so we could enjoy it for lunch the next day. I carried on this tradition and make this recipe as often as possible to enjoy for a few lunches during a busy week.
This recipe may be made a variety of ways and go by many names like calabacitas con queso, calabacitas con elote, or calabacitas New Mexico. Here is my grandma’s recipe for calabacitas.
Why I like this recipe
First of all, I like this recipe because it reminds me of grandma and her kitchen. She always had something on the stove. This recipe is extremely affordable and easy to make and works well as a side dish or main dish, depending on how you serve it.
It’s also filled with nutrients and a great alternative to a salad lunch. Most of all, this recipe offers you the benefits that come from zucchini/squash, like: improved digestion, supporting a healthy circulation and healthy heart.
The key ingredients
- Squash: zucchini, yellow, or Mexican squash can be used (or mixture of all)
- Brown onion
- Roma tomatoes
- Canned whole kernel corn
- Water
- Salt
- Monterey Jack cheese or Non-dairy alternative (optional)
How to make calabacitas
- Start by chopping onions and squash into coarse chucks and add to a 3 quart pot with water.
- Cook the onion and squash over medium-high heat.
- Once the squash is partially cooked (about 10 minutes), add diced tomatoes. Lower heat to a simmer and continue cooking for an additional 10 minutes.
- Add kernel corn (it’s optional whether you drain or not). Let simmer for another 5 minutes.
- At this point, grandma would add cubes of Monterey Jack cheese, however, adding cheese is optional. If you add the cheese, stir to combine and cover. Remove from heat and let sit for about 5 minutes before serving.
Find a similar cookware set like the one I used here: Nonstick Cookware Set Detachable Handle
Tips and FAQs*
- It’s important if you are using a non-dairy cheese, add the cheese to the soup after you have served into a bowl (or as you reheat in a bowl). Non-dairy cheese is plant based, so it does not withstand the heat of the soup on the stove like dairy does. It works best when added after cooking.
- My non-dairy recommendation is a shred type non-dairy cheese like Daiya Shreds Mozzarella style.
- This recipe works well with zucchini, yellow squash, and Mexican squash.
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Grandma’s recipe for calabacitas is more than just a traditional dish – it’s a reminder of generations of family, good food, and time spent together. So as we prepare to enjoy this classic dish, let us also take the time to appreciate the rich history that is at the core of Latin American culture. Pasarlo bien!
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Calabacitas (Mexican Squash)
Notes
Cheese is optional for this dish. You can also choose a plant based alternative for cheese--be sure to add your plant based cheese when ready to serve.
Ingredients
- 3-4 medium sized zucchini, yellow, or Mexican squash (or mixture of all), chopped
- 1/2 brown onion, chopped coarsely
- 2 medium sized Roma tomatoes, chopped coarsely
- Canned whole kernel corn
- 1/4 - 1/2 cup water
- Salt to taste
- 4 ounces Monterey Jack cheese, cut into cubes or Non-dairy alternative (optional)
Instructions
- Chop onions and squash into coarse chucks (about 1" size) and add to a 3-quart pot with water.
- Cook the onion and squash over medium-high heat.
- Once the squash is partially cooked (about 10 minutes), add chopped tomatoes.
- Lower heat to a simmer and continue cooking for an additional 10 minutes.
- Add kernel corn (it’s optional whether you drain or not). Let simmer for another 5 minutes.
- Remove from heat and let sit for 5 minutes before serving.
- At this point you can add cubes of Monterey Jack cheese, if using. Add the cheese, stir to combine and cover. Then remove from heat and let sit for about 5 minutes before serving.
