Cooking in
Japan
Mexican
Calabacitas Guisadas (Stewed Zucchini)
A staple of Mexican home cooking, this dish coaxes maximum flavor from a handful of honest ingredients. Zucchini cubes are finished in a quick tomato-serrano sauce until the liquid evaporates and each piece is glossed with concentrated, lightly spiced vegetable juices. Diana Kennedy presents it as everyday food — the kind a skilled home cook makes without thinking twice, but which rewards careful attention to heat and timing.
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Cook
I
The Market List
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2 tablespoons
safflower oil
2 tablespoons
white onion, finely chopped
Your own market
1
garlic clove, peeled and finely chopped
Your own market
6 oz (170 g)
tomatoes, unpeeled, finely chopped (about 1 medium)
1–2
chiles serranos, finely chopped
1 lb (450 g)
zucchini, trimmed and cut into ½-inch (1.3 cm) cubes (about 4 medium)
Your own market
Sea salt to taste
Your own market
II
The Method
1
Warm the safflower oil in a wide, heavy skillet over medium-low heat. Add onion and garlic and cook gently until softened and translucent, 3–4 minutes.
2
Add the tomatoes and chiles serranos. Cook over medium heat, stirring occasionally, until the mixture reduces to a rough, thickened sauce, about 5–8 minutes.
3
Add the zucchini cubes and sea salt. Stir to coat. Cover the pan and cook 5 minutes.
4
Remove the lid. Raise heat to high and cook, stirring frequently, until the liquid is fully absorbed and the zucchini cubes are well seasoned and lightly glazed. Serve immediately.
III
What to Pour
The pairing
Agave spirit
From Japan
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The whole pairingPillar IV
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The working kitchen