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Guacamole is a point of pride for me. I’m kind of bossy when it comes to the amount of cilantro, onion, lime, and jalapeno that goes into my guac. So when I saw “calabacitas guacamole” on the menu, let’s just say I had some preconceived notions.
First, what the heck is “calabacitas”?
Calabacitas Con Queso meets Guacamole
“Calabacitas” is a summer squash mixture popular in New Mexico and Texas that features summer ingredients like sauteed corn, yellow squash, bell pepper, and onion. Purely on the recommendation of my server, I ordered the calabacitas guacamole, expecting it to be just ok.
Holy crap was I wrong. I can’t believe I’m saying this, but cheesy, squashy guacamole is a revolution in flavor, temperature, and texture. It’s pure genius! We totally had our chips lined up, ready to take the plunge. It was the kind of meal where you kind of wish you got to eat by yourself.
How to Make Guacamole in 3 Simple Steps
- make basic guacamole
- roast or saute calabacitas with cheese
- fold the guac with the calabacitas
Normally, I don’t like to tinker with a really good thing. Guacamole is one of those really good things. That being said, this guacamole with squash is kinda fun! It’s colorful and festive, and the kind of good thing that deserves a place on the snack table, say for your Superbowl party?
Not only is it really good, but it’s such a clean and wholesome way of snacking that you have permission to eat as much as you want! I’m not gonna lie, I basically ate this for lunch. In case you’re looking for a complete Mexican meal experience, try serving with this green chile chicken crock pot recipe or this pork pozole verde. Both are amazing!
Authentic Guacamole Mortar and Pestle
As you can see, I made this in my mortar and pestle. The trick to using a mortar and pestle is to add your ingredients 1 at a time, in a particular order. As I add ingredients, I add pinches of salt layer by layer. Also, be sure to add the avocado last. Aim for chunky guac, not smooth.
Roast the squash in the oven if working with winter varieties or absolutely do this step in a saute pan if working with summer squash. A summer squash is any thin-skinned squash where the peel is edible – your zucchini, yellow squash, or Mexican squash varieties.
- 2 summer squashes, large dice
- 1 bell pepper, large dice
- 1 tsp olive oil
- 2/3 cup queso oaxaca or mozzarella, shredded
- 1 shallot, small dice (1/3 cup)
- 1/2 jalapeno, minced (with seeds)
- 1 1/2 limes, juiced
- 1/3 cups cilantro, chopped
- 2 ripe avocados
- salt, for seasoning
- To roast, preheat oven to 400° or Saute over medium heat. Toss squash and bell pepper with olive oil and sprinkle with salt (optional: add extra onion or corn if you wish). Roast/Saute for 10 minutes until sizzling and soft. Sprinkle cheese on top and set aside.
- Mash each ingredients in order just slightly to release juices: onion with 1/2 tsp salt, jalapeno, lime juice, cilantro, and avocado. Do not over-mash the avocado. Fold in the squash and cheese. Season with salt and adjust to taste (extra lime or jalapeno as needed). Serve fresh.
How to Prevent Guacamole from Turning Brown
Guacamole can be saved but will turn gray where it is exposed to oxygen. This can be unappetizing, so I like to use a spoon to remove the top layer before serving.
Cover your guacamole with plastic wrap and slices of lime to prevent oxidation and browning.
Other Recipes to Check Out
- Perfect Stovetop Popcorn
- Green Chile Chicken Enchiladas
- Green Chile Chicken Crock Pot
- Pork Pozole Verde
- Ricotta Cheese Flans
- Salted Caramel Ice Cream