This is one of my “go-to” recipes when I need a delicious and easy side dish for many Mexican meals. I came across the recipe in Marge Poore’s 1,000 Mexican Recipes, a book I will recommend again. Aside from being a simple and delicious recipe, it is easy to add other vegetables, such as sweet corn. Make it your own!
While this recipe doesn’t necessarily represent Guanajuato, a state in central Mexico, this is a dish from a restaurant in San Miguel de Allende. This is what she says about the recipe:
“El Campanario, a beautiful and stylish restaurant in a restored eighteenth-century building in San Miguel de Allende, serves this bright mix of fresh vegetables with stuffed chicken breast. The vegetables also go well with other meats or grilled fish.”
I’ve served it with stuffed chicken breast and many other dishes. Like I said, it is easy and delicious, but it also adds beautiful color to a plate. This is my slightly amended version. Enjoy!
Calabacitas y Zanahorias con Jitomate (Zucchini and Carrots with Tomato)
2 medium carrots, peeled and finely diced
1/2 cup water
1 tablespoon olive oil
1/4 medium white onion, finely chopped
2 medium zucchini, diced
1 medium Roma (plum) tomato, seeded and chopped
1 tablespoon fresh cilantro, chopped
Salt and black pepper to taste
In a medium saucepan, bring the 1/2 cup of water to a boil. Add the carrots, cover and simmer for 2- 3 minutes. Uncover and let most of the water evaporate (make sure the carrots are still firm). Remove from the pan and set aside.
Heat the oil in the saucepan over medium heat. Add the onion and cook until translucent. Add the zucchini and the reserved carrots. Cook, stirring frequently, until the zucchini is still crisp but tender.
Add the tomato, cilantro, salt and pepper.
Stir and cook until heated through, about 2 minutes. Serve hot.