the appetizer:

Mexican cuisine combines the traditional indigenous foods of the Aztecs and Mayas, like chocolate, corn, tomato, avocado, beans and chile peppers, with the meats, rice and garlic brought to Mexico by the Spanish conquistadores.

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Stewed Zucchini (Calabacitas Guisadas)

1 tablespoon vegetable oil
2 tablespoons diced onion
2 garlic cloves, minced
2 small, ripe tomatoes, chopped
1 serrano chile peppers, diced
4 zucchini, sliced 1/4 inch thick
Salt to taste

Heat the oil in a saucepan. sauté the onion for 5 minutes, then add the garlic, tomatoes, and chile peppers. Cook over medium heat for about 5 minutes, then gently stir in the zucchini slices. Cover and cook for 8 to 10 minutes, or until just tender. Season with salt.


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This page modified January 2007