real life test kitchen: rick bayless’ squash tacos












Summer may be over, but here in the Pacific Northwest, we’re still reaping the bounty. As in my tomatoes are just now ripening. Peppers and squash are everywhere — it’s a bit overwhelming finding ways to utilize it all, honestly. So while perusing one of my cookbooks recently,

Get the recipe, after the jump!
taco collage


















Tacos de Calabacitas a la Mexicana (adapted from Rick Bayless)
serves 6
1.5 tbs vegetable oil
1 medium onion, chopped
1 pound tomatoes, chopped and pureed (or use 2/3 of a 28oz. can of a good canned tomato puree, like San Marzano)
2 garlic cloves, chopped
1 lb fresh green chiles ( Bayless called for poblanos only, I used a mix of poblano, jalapeño, padron and cubanelle)
1.5 lbs zucchini or summer squash (I used pattypan squash), cut into 1/2 inch cubes — about 5 cups cubed
2/3 c crema or plain whole milk yogurt
1 ear of corn, kernels removed (or 1 cup of frozen corn kernels, which I used)
3 tbs fresh cilantro, chopped finely
1/2 cup of your favorite cheese, crumbled or finely grated (I used a smoked jack cheese, but Bayless recommends a crumbled Cotija)
warm tortillas

Roast your peppers over an open flame or under the broiler until the skin blackens, turning frequently. Place in a covered bowl or paper bag for 5 minutes, then peel, stem and seed the peppers (I do this under the faucet). Chop roughly and set aside.

In a large skillet, over medium high heat, sauté the onion in the oil until nicely browned, about 8 minutes. Add the garlic, sauté for another minute, and then pour in the tomato puree. Reduce the heat to low, cover, and cook for about 5 more minutes. Bring the heat back up to medium high, add the yogurt, peppers, corn, and squash, and cook until squash is tender, about 8 minutes. Top with chopped cilantro and cheese, and serve in warm tortillas.

From our partners

Cannot wait to try!
Love from,


Man, those look amazing. I love me some Rick Bayless. But, the corn seems to have been left out of the recipe!

Megan B

Thanks for pointing that out — the recipe is fixed!

I love tacos..This is a new twist on the traditional style of tacos..I m gonna give them a go..Yum