← Back to Search Results
sauteeing Mexican, Oaxacan
Sautéed Chayotes Recipe-10240

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Chayotes Guisados

I love this versatile side dish that Nicolasa Ramírez serves at La Pereñita, the always busy stand in the 20 de noviembre market in Oaxaca City. It’s a basic, almost effortless technique more than a recipe. I find it great for party menus because I can do everything ahead except the final sautéing of the vegetables. The same approach works well with many vegetables, though you must adjust the cooking time and size of the pieces depending on what you’re working with.

Yield: 4 servings

Ingredients

  • 3 chayotes
  • 2 large garlic cloves, coarsely chopped
  • 1 teaspoon Mexican oregano, crumbled (see Notes)
  • 1 teaspoon salt, or to taste
  • 2 tablespoons vegetable oil

Directions

Peel and seed the chayotes and cut into ½-inch dice. Place in a medium-size saucepan, cover with cold water, bring to a boil over high heat, and cook for 5 minutes. Have ready a large bowl filled with ice water. Drain the chayotes and quickly plunge into the ice bath to stop the cooking. Drain well. Set aside in a bowl.

With a mortar and pestle or the flat of a heavy knife blade, crush the garlic to a paste with the oregano and salt. Toss well with the diced chayotes. Let stand until ready to serve.

In a medium-size skillet, heat the oil over medium-high heat until rippling. Add the chayotes with the garlic mixture that clings to them and cook, stirring constantly, until the moisture has evaporated, about 5 minutes. Serve at once.

Notes

Oregano

This is a name that seems to have gotten stuck to more than a dozen different Mexican herbs, none botanically related to the true Mediterranean oregano used in the U.S. Two kinds are important in Oaxacan cooking. “Mexican oregano,” which can be found in Latin American groceries and (in a version packaged by McCormick & Co.) many U.S. supermarkets, has a little resemblance to the true oregano, though it is more full-flavored. “Oaxacan oregano,” on the other hand, does not look or taste anything like any oregano I know. The leaves are larger, and it has a subtle grassy, lemony flavor that can’t be duplicated here.

My recipes call for both Oaxacan oregano and (usually as a second choice) Mexican oregano in the dried form. However, there are dishes in which the vividness of fresh herbs is important. Here I prefer to use fresh Mediterranean oregano. It may not be authentic, but it blends better with other fresh green accents than any dried herb.


© 1997 Zarela Martinez
 

Nutritional Information

Nutrients per serving (% daily value)

94kcal (5%)
33mg (3%)
12mg (20%)
0mcg RAE (0%)
200mg
19mg
1g
3g
3g
8g
0mg (0%)
585mg (24%)
1g (3%)
7g (11%)
1mg (4%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Discover Related Recipes

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
a-new-way-to-cook A New Way to Cook
by Sally Schneider
nigella-express Nigella Express
by Nigella Lawson
lucid-food Lucid Food
by Louisa Shafia
the-sweet-life The Sweet Life
by Kate Zuckerman
young-and-hungry-more-than-100-recipes-for-cooking-fresh-and-affordable-food-for-everyone Young and Hungry: More Than...
by Dave Lieberman
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
new-american-table New American Table
by Marcus Samuelsson
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
secrets-of-slow-cooking-creating-extraordinary-food-with-your-slow-cooker Secrets of Slow Cooking: Cr...
by Liana Krissoff
nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton
amor-y-tacos Amor Y Tacos
by Deborah Schneider
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?