Calabacitas are a traditional Mexican dish that has grown in popularity throughout the Southwest and embraces the warm flavors of zucchini, corn, and melted cheese. Over the summer, Art and I traveled through Arizona, and New Mexico and I tasted many dishes with roasted poblano peppers or rajas. Rajas are green chiles with onions sauteed in some fat — vegetable or olive oil, butter, even pork lard. It was a flavor profile that I thought would be a perfect marriage with the squash. And, boy was I right! The rajas added a new depth to the vegetable dish.
CALABACITAS Yields: 6 servings as a side dish Prep time: 20 minutes Cook time: 15 minutes INGREDIENTS: 2 tablespoons unsalted butter 1/2 white onion, thinly sliced in half moons 3 large zucchini, halved in quarters, and then cut into 1-inch pieces 2 large tomatoes, diced 1 tablespoons chopped garlic 3 roasted poblano chile peppers, thinly sliced 15 ounce canned corn, liquid drained 1 teaspoon kosher salt 1 teaspoon ground black pepper 1/2 teaspoon dried oregano 14 ounces chicken broth 10 ounces queso fresco Procedure:
- In a large and deep frying pan over medium-high heat, add the butter. Once the butter melts, add the white onions and sauté for about 3 minutes.
- Add the garlic, poblano peppers and corn. Continue to cook the mixture for another five minutes, adding salt, pepper, and dried oregano. Cook for another 5 minutes.
- Add the zucchini and tomatoes and chicken broth. Allow to simmer for about 10 minutes. Crumble the queso fresco on top of the calabacitas and serve.
THE RAJAS 
CALABACITAS CON RAJAS 
