Calabacita

Curcurbita pepo
Two types of calabacita, "long" type (left) and "round" type (right) at a wholesale market in Mexico City in 2010. (Photo by Frank Mangan)

Two types of calabacita, "long" type (left) and "round" type (right) at a wholesale market in Mexico City in 2010. (Photo by Frank Mangan)

Latest Update: 
January 26, 2017

Introduction

Calabacita (Cucurita pepo), translating to “little squash” in Spanish, is a very popular type of summer squash in Mexico, and variations of this squash, most also C. pepo can be found in other Latin American countries. Cucurbita pepo was domesticated in what is now Mexico and Central America (Morales Maza et al. 2013). All summer squash and zucchini squashes grown in the United States are also C. pepo

There are two basic types of calabacita in Mexico: calabacita larga, "long little squash" (Figure 1, Figure 2) and calabacita bola, "round little squash" (Figure 3, Figure 4). In markets in Merida, Yucatán Mexico only the "long" type is found, which is called just calabaza or sometimes calabaza larga instead of calabacita (Figure 5) (Zoila Keb Canche, Personal Communication, December 30, 2016, Mercado Market, Merida Mexico). 

The varieties preferred in Mexican markets range from light to a darker green. One market vendor in Mexico City said the preference was for the lighter green types (Figure 1). In Mexico, they will eat the tender, mature fruits as with summer squash in the US markets, but also mature fruits, buds, and flowers (Figure 6) (Morales Maza et al., 2013). In Massachusetts, markets will sell cousa types of summer squash varieties as calabacita (Figure 7). Vendors say the cousa types have a similar texture to calabacita.

(In addition, markets in Massachusetts sell cousa types of summer squash as pipían, a staple small squash in El Salvador and other Central American countries. In Mexico, the word pipían is the word used for ground seeds of squashes, which can cause some confusion. Cousa types of summer squash also have a similar texture of pipían, and are thus sold to Central Americans living in Massachusetts as pipían)

One way calabacita is used in Mexico is as an ingredient in vegetable soup (sopa de verduras), which will include carrots, potatoes, cabbage, and hard squash, among other vegetables. Figure 8 shows a bag of pre-cut vegetables for sale at small retail market in Merida Mexico in 2016. (Alejo Mantilla, a food guide with Intrepid Urban Adventures in Merida, Yucatán Mexico, January 6, 2017) Calabacita is also used as a side dish along with other steamed vegetables (Figure 9).

Figure 1. Calabacita larga at a wholesale market in Mexico City in 2010. Vendors said the market prefers the lighter color ones on the left. (Photo by Zoraia Barroa)
Figure 2. Calabacita larga at a wholesale market in Mexico City in 2010. Notice the much smaller size compared to Figure 1. (Photo by Zoraia Barroa)
Figure 3. Calabacita bola at a wholesale market in Mexico City in 2010. (Photo by Zoraia Barroa)
Figure 4. Calabacita bola at a wholesale market in Mexico City in 2010. (Photo by Frank Mangan)
Figure 5. Calabacita for sale at retail market in Merida Mexico in 2017 Photo by (Frank Mangan)
Figure 6. Flowers of calabaza for sale at a wholesale market in Mexico City in 2012. (Photo by Frank Mangan)
Figure 7. Cousa squash being sold as pipián at a Latino market in Chelsea, Mass. in 2010. (Photo by Frank Mangan)
Figure 8. Bag of pre-cut vegetables for sale at a retail market in Merida Mexico in 2016. Three of the vegetables included in the bag are in front: carrots, calabacita and calabaza, left-right clockwise. (Photo by Frank Mangan)
Figure 9. Sautéed vegetables made up of carrots, broccoli and calabacita at a restaurant in Progreso Mexico in 2017. (Photo by Frank Mangan)

Production

For information on production and management of calabacita, refer to the New England Vegetable Management Guide and click on "Pumpkin, Squash and Gourds". Use the information listed for summer squash and zucchini.

The Mexican market prefers small calabacitas: one reference states that the Mexican market likes calabacita larga to be 5-6 inches long. Interestingly, this same reference states that the size farmers in Mexico should harvest calabacita for the "export" market is 6-10 inches long (Morales Maza et al. 2013). The export market in Mexico would be mostly the United States, where summer squash varieties will be longer/larger than what some Mexican markets prefer.

One publication from INIFAP recommends three varieties for calabacita: “Estrella”, “Huracán” y “Arte F1” (Morales Maza et al. 2013).

Post-Harvest and Packing

Calabacita should be stored under the same conditions as summer squash and zucchini varieties: 50°F and 90-95% relative humidity. Table 16: Handling Produce for Higher Quality and Longer Market Life, New England Vegetable Management Guide

References

Morales Maza, A., J. I. Alvarado Padilla,  E. Avila Casilas, B. Hernández Vázquez, S. Payán Ochoa. 2013. Producción de calabacita. Horticultivos, Digital journal. Accessed on December 29, 16.  Authors are researchers with INIFAP 

Canache, Zoila Keb. Interview with F. Mangan. Personal Interview. Santiago Market in Merida Mexico, December 30, 2016. 

Alejo Mantilla, a food guide with Intrepid Urban Adventures in Merida, Yucatán Mexico, January 6, 2017

 

Found in: