"Mexicana" Squash is a zucchini-type summer squash, and it is our new favorite! We farmers are always looking for items that hit our flavor goals while being super productive. After our experiences growing zucchini the last few years, we were about ready to give up on growing it. We decided to try this one out, and so far, it out-performs any of our previously tried zucchini varieties and it's delicious to boot!

There’s lots of great recipes for summer squash out there. This one comes from crew member Ricardo, who is one of our seasonal farmers from Veracruz, Mexico. Some of the ingredients (tomatoes, peppers) are not in season for us quite yet, but they are just around the corner!

Scroll down for English translation.

Calabacitas a la Mexcicana

This crop is doing so well in the field — we have tons! We’re running a bulk deal while supplies last: 1/2 bushel for $15. That’s about 18 lb of squash, which would be $54 normal retail price.

Ingredientes:

4 calabacitas medianas, cortadas en cubos
1/2 cebolla blanca, picada finamente
2 tomates rojos, picados en cubos pequeños
1 chile serrano o jalapeño (al gusto), picado finamente (sin semillas si no quieres tan picante)
1 diente de ajo, picado finamente
2 cucharadas de aceite vegetal (o el de tu preferencia)
Sal al gusto
Pimienta negra recién molida al gusto

Instrucciones:

Preparar los ingredientes: Lava y pica todas las verduras como se indica. Ten todo listo antes de empezar a cocinar.

Sofreír la cebolla y el ajo: En una sartén grande o cacerola a fuego medio, calienta el aceite. Agrega la cebolla picada y cocina hasta que esté transparente, aproximadamente 3-5 minutos. Luego, añade el ajo y cocina por 1 minuto más, hasta que esté fragante.

Añadir el chile y el jitomate: Incorpora el chile serrano o jalapeño picado y cocina por 1-2 minutos. Después, agrega los jitomates picados. Cocina, revolviendo ocasionalmente, hasta que los jitomates se ablanden y suelten su jugo, lo que tomará unos 5-7 minutos.

Incorporar las calabacitas: Añade las calabacitas cortadas en cubos a la sartén.

Sazona con sal y pimienta al gusto. Mezcla bien todos los ingredientes.

Cocinar las calabacitas: Tapa la sartén y reduce el fuego a medio-bajo. Cocina por unos 10-15 minutos, o hasta que las calabacitas estén tiernas pero aún conserven un poco de su firmeza. Revolver ocasionalmente para asegurar una cocción uniforme. Las calabacitas soltarán su propio líquido, lo que ayudará a cocinarlas sin necesidad de añadir agua.

Una vez que las calabacitas estén cocidas a tu gusto, retira la sartén del fuego.

Servir: Prueba y ajusta la sazón si es necesario. Sirve las calabacitas a la mexicana calientes. Puedes acompañarlas con tortillas de maíz, arroz blanco, frijoles refritos o simplemente solas. Si lo deseas, espolvorea un poco de queso de vaca desmoronado por encima antes de servir.

Calabacitas a la Mexicana (English)

Ingredients:

4 medium zucchini, diced
1/2 white onion, finely diced
2 red tomatoes, diced small
1 serrano or jalapeño pepper (to taste), finely diced (remove seeds if you don't want it too spicy)
1 garlic clove, finely chopped 2 tablespoons vegetable oil (or oil of your choice)
Salt to taste
Freshly ground black pepper to taste

Prepare the ingredients: Wash and chop all the vegetables. Have everything ready before starting to cook.

Sauté the onion and garlic: In a large skillet or saucepan over medium heat, heat the oil. Add the chopped onion and cook until translucent, about 3-5 minutes. Then, add the garlic and cook for 1 more minute, until fragrant.

Add the chili and tomato: Stir in the chopped serrano or jalapeño pepper and cook for 1-2 minutes. Then, add the chopped tomatoes. Cook, stirring occasionally, until the tomatoes soften and release their juices, which will take about 5-7 minutes.

Add the zucchini: Add the diced zucchini to the pan.

Season with salt and pepper to taste. Mix all ingredients well.

Cook the zucchini: Cover the pan and reduce heat to medium-low. Cook for about 10-15 minutes, or until the zucchini is tender but still retains some firmness. Stir occasionally to ensure even cooking. The zucchini will release its own liquid, which will help cook it without adding water. Once the zucchini is cooked to your liking, remove the pan from the heat.

Serve: Taste and adjust the seasoning if necessary. Serve the Mexican- style zucchini warm. You can accompany it with corn tortillas, white rice, refried beans, or simply on its own. If desired, sprinkle some crumbled cheese on top before serving.