Calabaza Frita –
I use the green local scalloped edge squash, we (my Family) always called them patty pan squash, Tom’s family called them elephant toes, I imagine your family had some other name for them – The green ones are used locally with great frequency, and in lots of dishes. I love the texture and the slight sweetness of the squash, plus they hold up and don’t turn to mush.
I use an equal amount of tomato and patty pan squash, half the amount of onion, and at least one if not more cloves of garlic. For the squash I tend to scoop out the seeds and pith from the centers and remove the tip n tail. Then just chop all the ingredients to similar size and start cooking over a low heat. I also add salt and pepper to taste as well as either habanero or jalapeno to taste. If I have cilantro I’ll throw that in too. I let this all simmer till cooked down and well mixed.
This is FABULOUS as a taco/burrito filling, I’ve stuffed zucchini with it, I’ve added rice to it and served as a casserole so it’s good as a dinner dish, great mixed with pasta, run it through the blender or food processor for a chip dip, or if you just give it a good chop it’s a lovely chunky dip. I tell you the possibilities for this dish are endless. Shoot, warm some stock, shred a bit of chicken and toss in a scoop of this and you have a fabulous soup, just top with a bit of fresh cilantro and some sour orange, or lime juice, YUM!!!!
You also frequently find this served as a botana in bars, cocktelerias, and some restaurants.