Classic calabacitas from The Border Cookbook: Authentic Home Cooking of the American Southwest and Northern Mexico by Cheryl Alters Jamison and Bill Jamison

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • wcassity on September 12, 2014

    My favorite calabacitas recipe so far. The cinammon, the slow cooking, make it great. I added some chopped, roasted Hatch green chiles. Great use for summer zucchini and other squash.

  • TrishaCP on June 10, 2013

    Simple and delicious use of late summer produce. Roasted green chiles, zucchini or summer squash (I used squash), corn and onions are sautéed together with just a hint of canela (or cinnamon). The real star of this dish is the corn- the preparation really highlights the sweetness.

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