I love to travel, and anyone that knows me well, knows that little fact about me. It doesn’t have to be far away – it can be here in the Natural State of Arkansas, or it can be in one of the many other great Untied States of America. I’m not so keen on traveling out of the country, although I have made a few trips abroad.
But those take up so much of my sight-seeing time, that I would just rather stay closer to home and see what I haven’t seen. America is quite beautiful! Not too long ago, Don and I traveled to Albuquerque, N.M. for a convention with the National Newspaper Association. With Don being the President of the Arkansas Press Association, there are a few perks, like these wonderful little trips. They are always a pleasure!
A few years back, we were in Santa Fe, N.M. for the same reason. Both cities are beautiful, although this time I was able to see the “true” Albuquerque; one, because we stayed in Old Town, and two, because the weather was not quite as chilly as when we were in Santa Fe. In fact, it snowed and was downright cold in Santa Fe. I wandered about on one sunny day with my camera and snapped so many pictures of beautiful adobe churches, shops, and colorful displays. I was in a camera wonderland for a photo enthusiast. Old Town was preparing for the “Salsa Festival” that was starting the next day, and so everyone was busy cleaning and preparing beautiful, colorful displays. I would love to print a whole page of the photos I took, but it just would not do the town justice.
Anyway, the first evening we were there, we dined with the other couple from Little Rock with whom we traveled, Executive Director of the Arkansas Press Association, Tom Larimer, and his wife, Pam. We chose a little restaurant within walking distance of the hotel, called Casa de Ruiz - Church Street Café. This restaurant is touted to be the best in New Mexican cuisine, so it was an easy choice. And the food was great! I think everyone left quite satisfied! One of the items on the menu was Calabacitas – a traditional dish of the Pueblo
Indians of the Southwest. In many Santa Fe homes, ‘calabacitas’ is made as a one-dish casserole by baking it and adding chicken or beef. However, the one I had was a vegetarian version used as a side dish. Technically, calabacita is Spanish for squash, but in New Mexico the word is used generally to mean this dish made from squash. But beware – this is made with hot peppers, and if your palette is not accustomed to such heat and spice, then have a side of milk on hand. Which is exactly what I asked ordered! Milk will calm the fire within! This is a wonderful and original Mexican dish though, so it you are planning a Fiesta, it wouldn’t be complete without Calabacitas!
New Mexico Calabacitas
1 large yellow squash
1 large zucchini
1 cup frozen sweet corn
1/2 cup sweet yellow onion, chopped
1/2 cup grated Queso Fresco Cheese
2 cloves of garlic
1/4 cup prepared roasted/chopped green chili
1 tbsp olive oil
salt and pepper to taste
Preheat oven to 350 degrees. Prepare both squashes by quartering lengthwise and then chopping into 1/4 to 3/8 inch chunks. Set aside. Sauté chopped onion, garlic, salt and pepper in olive oil until onion is just tender. Add squash and cook until they are about half done. Add corn and as soon as it is thawed, pour into a 1 quart casserole dish and mix in cheese and green chili. Bake uncovered for 35 minutes.
*There are several good chili-in-a-jar products in the markets, so you can use one of those if you like. Of course – freshly roasted is best. Just try to stay away from the canned green chilis.