Calabaza: A Key Ingredient in Mexican Cuisine

When you think of Mexican cuisine, squash, especially calabaza, often stands out as an essential ingredient. This versatile winter squash has roots dating back to pre-Columbian times.

What is it?

The term “calabaza” in Spanish refers to different varieties of winter squash, including Cucurbita moschata. This word comes from the Iberian calapaccu, which means “house”. Calabaza is distinguished by its varied colors, from skin to flesh, and its slightly sweet taste. It is used in many Mexican dishes, adding richness and texture.

Use in the kitchen

Calabaza is a key ingredient in traditional dishes such as Calabacitas con Puerco, where it pairs perfectly with pork. It is also found in soups, stews, and even desserts. In addition to its taste, this vegetable is rich in vitamins A and C, as well as fiber, contributing to a healthy diet.

Culture and History

Cultivated for millennia, calabaza has played an essential role in Mexican agriculture. Ancient farmers often grew it in combination with maize and beans, as part of the system of milpas (crop rotations) that promoted biodiversity and soil fertility. This plant has been an important source of nutrients and has influenced the cuisines of Mesoamérica.

Today, dishes made with calabaza, such as calabaza en tacha, are often associated with the celebrations of Día de Muertos, where it is considered a symbol of respect and memory.