Calabacitas
Calabacitas the way home cooks across Central Mexico make them — squash, sweet corn, and tomato simmered until juicy, then finished with queso fresco melting into the pan. Gentle, summery, and ready in under half an hour.
- Time
- 25 min
- Heat
- Yield
- 8 tacos
- Region
- Central Mexico
Ingredients
Calabacitas
To build
Per-100g nutrition (6 ingredients verified)
| Ingredient | kcal | Protein | Fat | Carbs |
|---|---|---|---|---|
| Garlic cloves, minced | 100 | 0 g | 0 g | 20 g |
| Neutral oil | 867 | 0 g | 93.3 g | 0 g |
| Salt | 0 | 0 g | 0 g | 1330 g |
| Corn tortillas | 188 | 3.1 g | 1.6 g | 40.6 g |
| Queso fresco, crumbled | 298 | 18.9 g | 23.4 g | 3 g |
| Crema mexicana | 286 | 0 g | 28.6 g | 3.6 g |
Values are per 100 g of the listed ingredient. Nutrition data: USDA FoodData Central (snapshot 2026-09-11). Ingredients without a verified match are omitted.
Method
Cook the onion and garlic in oil over medium heat until soft and fragrant.
Add the squash with a pinch of salt and cook, stirring occasionally, until it starts to turn golden at the edges.
Stir in the tomatoes, corn, and oregano, cover, and simmer until the squash is tender and the pan is juicy.
- Advertisementslot: recipe-midsteps
Uncover, fold in half the queso fresco, and let it soften into the vegetables; taste for salt.
Warm the tortillas on a comal until pliable and spotted.
Fill each tortilla with calabacitas and finish with the remaining queso fresco and a drizzle of crema.
Build the plate
Round it out
Recommended Cookware & Gear
Cast Iron Round Comal (10.5")
Essential for blistering tortillas and charring chiles evenly.
Heavy Duty Cast Iron Tortilla Press (8")
Engineered leverage for uniform, paper-thin corn masa discs.
Volcanic Stone Molcajete (8.5")
Basalt texture shears cell walls for superior salsa emulsions.
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