← Back to Search Results
sauteeing Mexican, Oaxacan
Sautéed Chayotes

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

Explore Cookbooks on Cookstr

rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
amor-y-tacos Amor Y Tacos
by Deborah Schneider
the-sweet-life The Sweet Life
by Kate Zuckerman
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
unforgettable-desserts Unforgettable Desserts
by Dede Wilson
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
flavor Flavor
by Rocco DiSpirito
raos-cookbook Rao's Cookbook
by Frank Pellegrino
antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
desserts-4-today Desserts 4 Today
by Abby Dodge
cooking-for-friends Cooking for Friends
by Gordon Ramsay
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
Already a member? Click here to Log In
close

Sign up to 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 Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?