Calabacita Vegetable Sautee

Calabacita means "little squash." This spice mix is part of a classic side dish on New Mexican and Mexican tables. A typical mix of summer squash, fresh corn, onions, pepper is all you need to make a yummy vegetable sautee. Make it Suárez, just add the mix!


2 tbsp. Olive Oil
2 Zucchini - cubed
1 medium onion diced
3 plum tomatoes diced
1-2 serrano chiles diced (or sweet red pepper)
2 cups of sweet corn kernels (fresh or frozen)
1/2 cup of vegetable stock
1 tablespoons of Suárez Market Calabacita spice mix

Directions in three stages:

  1. Dice up squash, serrano, tomato, and onion. In a large sautee pan on med-high, add olive oil, vegetables, and the corn. Allow veg. to cook on med-high heat for about 5-minutes. Watch closely for browning on the edges. Stir to move the juices around and incorporate the brown bits.
  2. After 5-minutes add tomato and stir. The extra moisture from the tomato will speed up the cooking of the squash. Let the juice caramelize on the sides.
  3. Add vegetable stock to loosen the brown bits and add one tablespoon of the Calabacita spice mix. Turn down heat to med-low. Let spice, broth and juices incorporate until almost dry. Salt and Pepper to taste. (Optional, garnish with goat cheese or cheddar cheese).