Calabasita Mexican Squash
(Mexican Succotash)
http://www.texmextogo.com
Ph.713.995.5502                                                                                                                         

Ingredients:                                                                                              
2 lbs. Mexican squash (Tatum) or mixture of yellow squash and zucchini
1/2 jar Authentic Mexican Style Rice Mex (click here to order)
1 jar of water

Directions:
Cut ends of squash and split in half. Then slice pieces 1/4 inch for quick cooking. Pour Tejano Rice Mex plus one jar of water in 9 in. pan with squash. Bring to boil and then cover and let it simmer on low for 20 minutes. If too soupy, let it cook down uncovered until you are satisfied. Add chicken or pork to make a more complete meal. Servings: 6-8

About Mexican produce: with a subtropical climate, there are no shortages of fresh vegetables and fruits in the Mexican diet. The most unique would certainly have to be the cactus. Mexicans put napoles (cactus paddles) in a number of recipes; they are easy to cook however, unless you live in the southwest, it can be very difficult to find fresh ones. Another is tomatillos - they may be green and they may look like a tomato however, tomatillos are actually a member of the gooseberry family and do not taste like green tomatoes.