Oaxacan Squash


2 tbsp butter
1 chili ancho, without seeds and cut in strips
1 onion, sliced
1/2 kg squash (zucchini), chopped (1.1 lb)
2 ears of corn, cut from cob
salt to taste
3 tbsp epazote, chopped
250 g fresh cheese, crumbled (approx. 1/2 lb)


Squash (zicchini)

– Fry the chili ancho and onion in the butter.

– Add the squash and corn; fry; add 1/2 cup of water and salt to taste; cook over low flame.

– Add the epazote and cheese.

– Remove from flame, and serve.

Approximately 160 calories per portion.

About Los Sabores de Mexico

Company Overview: At Flavors of Mexican Cuisine, we believe that the best way to experiment Mexico is through its dishes, its people, and its history and live from the places of origin. We offer culinary advice for events, people or enterprises, as well as menu consulting and public relationships for the culinary industry. We also are online media with our platforms where experts all around the globe collaborate with us with their point of views, articles and editorials about the whole experience of the culinary world.. Mission: As truly passionate people as we are of our country and its gastronomy, we want to share with the entire world the unforgettable experience on what Mexico becomes through experimenting the culture and the flavors. Facebook Page: http://www.facebook.com/flavorsofmexicancuisine
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