Two types of calabacita, “long” type (left) and “round” type (right) at a wholesale market in Mexico City in 2010. (Photo by Frank Mangan)
Also question is,What is Calabacita used for?
One way calabacita is used in Mexico is as an ingredient in vegetable soup ( sopa de verduras ), which will include carrots, potatoes, cabbage, and hard squash, among other vegetables. Figure 8 shows a bag of pre-cut vegetables for sale at small retail market in Merida Mexico in 2016.
Considering this,What kind of squash is similar to Calabacita?
Vendors say the cousa types have a similar texture to calabacita. (In addition, markets in Massachusetts sell cousa types of summer squash as pipían, a staple small squash in El Salvador and other Central American countries. In Mexico, the word pipían is the word used for ground seeds of squashes, which can cause some confusion.
Similarly one may ask,What’s the best way to cook calabaza squash?
Preheat an oven to 475 degrees F. Line a baking sheet with parchment paper. Cut squash in half, lengthwise. Scoop out the seeds from each half. Cut the halves into ¾-inch to 1-inch slices. You can either leave the skin on and remove it later with a knife or fork, or remove it before baking using a paring knife.
What is the Mexican calabaza called?
In markets in Merida, Yucatán Mexico only the “long” type is found, which is called just calabaza or sometimes calabaza larga instead of calabacita ( Figure 5) (Zoila Keb Canche, Personal Communication, December 30, 2016, Mercado Market, Merida Mexico). The varieties preferred in Mexican markets range from light to a darker green.