Zucchini and corn in poblano sauce (Calabacitas de Tapachula) from Treasures of the Mexican Table: Classic Recipes, Local Secrets (page 351) by Pati Jinich

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Notes about this recipe

  • sometimes on October 28, 2025

    Used feta instead of panela because I forgot I was out of the latter but otherwise made as written. Straightforward and tasty served with corn tortillas, arroz blanco, and refried beans. The corn didn’t really brown despite cooking over a generous medium high in enameled cast iron, might depend on one’s tomatoes. Wouldn’t make this again as written simply because I think for very little extra work a better result could be achieved by separately browning the corn and zucchini first, then cooking down the tomatoes and adding the other veg back with the sauce.

  • Lsblackburn1 on August 01, 2022

    Loved this. So simple but delicious. I used Hatch chilies and halloumi cheese that I added with the sauce. Served with corn tortillas for an easy summer dinner.

  • julesamomof2 on March 23, 2022

    This is a classic combination and made a nice side for grilled pork tenderloin. I actually forgot to add the cheese and it was perfectly fine without it. I probably won't make it again as it wasn't particularly memorable, and I have plenty of other mexican recipes to try.

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