There are hundreds of recipes for this dish but you can be assured that corn and squash will be present in just about every Calabacitas recipe. Calabacitas originated in Mexico where hundreds of varieties of squash were cultivated as a staple food in ancient times. The earliest records of squashes date back to 7000 B.C. to the state of Oaxaca and the Tamaulipas mountains where they were known as “the apples of God”. Today Calabacitas are still enjoyed throughout Mexico and New Mexico, where Tex-Mex cuisine has influenced even more variations of the classic dish. Cheese, perfectly ripe tomatoes, peppers and chilies make the dish especially delicious. In the winter you can use any variety of winter squash, just be sure to dice it into small cubes and allow for extra cooking time.
A Mexican squash and corn dish with cheese and chilies, Calabacitas are delicious any time of the year