About this recipe
This dish also holds a special place in my heart because my mom is from Sinaloa, and she made this dish pretty often when I was growing up. I loved eating it with a squeeze of lime juice and a spicy sauce like Valentina, Botanera, or Salsa Huichol.
One of my clearest memories is of my grandma meticulously mincing the calabacitas into tiny, irregular shapes. She always said that the key to the best colache was ensuring the calabacita was finely chopped and unevenly cut.
Variations
Different states in Mexico have their versions of colache. The Sinaloa variation is the simplest, focusing only on calabacita (Mexican zucchini) and corn, while the Sonora version often includes cheese, adding richness to the dish. Here are other ideas:
- Add crumbled cheese (queso fresco or panela) during the last few minutes of cooking for a Sonoran twist.
- Enhance the flavor with a pinch of epazote or cilantro for an herbal touch.
- Add diced tomatoes for extra depth and color.
- Serve with warm corn tortillas and a drizzle of lime juice for a complete meal.
Colache Sinaloense Recipe
Equipment
- 1 Skillet
- Knife
- Cutting board
Ingredients
- 2 tablespoons vegetable oil
- 1 medium onion finely chopped
- 4 medium zucchini calabacitas, diced
- 2 ears of fresh corn kernels removed (or 1 ½ cups fresh/frozen corn)
- Salt to taste
Instructions
- Prepare the ingredients:Dice the zucchini and remove the kernels from the cob if using fresh corn.
- Cook the onion:Heat the oil in a large skillet over medium heat. Add the chopped onion and sauté until soft and translucent, about 3-4 minutes.
- Add the zucchini and corn:Stir in the diced zucchini and corn kernels. Season with salt to taste and mix well.
- Simmer until tender:Cover the skillet, reduce the heat to low, and let the mixture cook for about 10-15 minutes, stirring occasionally, until the zucchini is tender and the flavors meld together.
- Serve:Enjoy warm as a side dish or serve with freshly made tortillas for a simple yet delicious meal.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Tengo una Certificación Profesional en la cocina vegana; en el mundo de la cocina basada en vegetales, frutas, granos, leguminosas… en comida limpia, orgánica y vegana.
My cookbook is called Yo Cocino Latino..
- Vegan red lentil soup - February 18, 2025
- Vegan Fresas con Crema - February 17, 2025
- Chickpea, Cilantro & Pumpkin Seed Falafel Pita - February 16, 2025