(Chayotes Fritos)
A hard, green, mild squash, the chayote is another wonderful plant native to Mexico. The beauty of the chayote is that it takes on the flavor of whatever seasoning it’s cooked in. Serve on the side of your favorite meat.
2 tablespoons butter
1 tablespoon olive oil
2 medium onions, sliced
2 chayotes, pitted and thinly sliced
2 teaspoons dried or 2 tablespoons chopped fresh oregano
½ teaspoon salt
¼ teaspoon freshly ground black pepper
Heat the butter and olive oil in a large skillet over medium heat. When the butter is melted, add the onions and sauté until they are golden, but not browned, 8 to 10 minutes. Add the chayotes and oregano and sauté for an additional 2 or 3 minutes, until the squash starts to soften. Lower the heat, cover, and cook until the chayote is tender, an additional 10 minutes.
Remove from the heat. Add the salt and black pepper and toss before serving.
VARIATIONS: If you want to add a variety of flavors and textures, you can include chopped tomatoes, roasted poblanos, zucchini, or other vegetables.