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1800s-present - New Mexican, Mexican American, and Pueblo borderlands cooks using squash, corn, and green chile
Calabacitas means little squash, and in New Mexico it names a fast summer vegetable dish of squash, corn, and green chile. It reflects Indigenous, Spanish borderlands, Mexican, and Mexican American foodways across the Southwest.
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Difficulty
Easy
Prep time
10 minutes
Cook time
20 minutes
Total time
30 minutes
Servings
4 to 6 servings
Region
New Mexico and the Southwest
Era introduced
1800s-present
Introduced by
New Mexican, Mexican American, and Pueblo borderlands cooks using squash, corn, and green chile
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Calabacitas is one of the great practical vegetable dishes of the Southwest. Squash and corn bring the old field-crop foundation, while New Mexican green chile gives the dish its regional identity. Some versions are dry and sauteed; others include tomato, milk, or cheese. This archive version keeps the New Mexico pattern clear and lets cheese remain optional.
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