From our fields to your table —

Recipes Rooted in Tradition

At Brisa Ranch, we celebrate the bounty of our land by sharing recipes, inspired by the heritage and family traditions of our team and community.

Chilacayota

The chilacayota is a traditional squash from Mexico and Central America, valued for its fibrous pulp and sweet aroma. It is also known as chilacayote in some regions.

Cristóbal, who is originally from Oaxaca, Mexico, has been saving the seed we use to grow Chilacayota for several decades. The following are a couple of recipes from Cristóbal’s own kitchen.

Chilacayota with Piloncillo

(Also known as Chilacayota Agua Fresca — cold version)

In many regions, it is cooked with piloncillo (unrefined cane sugar, usually sold in a cone shaped block) to create a comforting drink or dessert that can be served warm or cold.

Ingredients

  • 1 chilacayota squash (approx. 12–15 lbs)

  • 2 liters of water (approximately ½ gallon)

  • 4 cones of piloncillo (approx. 200-230 g each) — preferably dark piloncillo

  • Optional: 1 lime (or lemon)

Preparation

  1. Wash the chilacayota well and cut it into 8 to 16 pieces, depending on size and preference. (Optional: You may leave the seeds in the mixture or remove them for another use, see below.)

  2. Place the pieces of chilacayota in a large pot. Add the 2 liters of water.

  3. Turn on the stove to medium heat and add the piloncillo cones on top of the chilacayota. Cover the pot with its lid.

  4. Once it begins to boil, reduce the heat to low (about ¼ intensity) for a slow cooking process.

  5. Cook for about 1 hour and 20 minutes, or until the chilacayota is tender and the piloncillo has completely dissolved.

  6. Turn off the heat and let it rest uncovered for 15–20 minutes to cool slightly.

To Serve

  • Warm or Hot Version

    Serve directly with pieces of chilacayota. It can be enjoyed as a drink or spooned as a dessert.

  •  Cold Version (Agua fresca)

  1. Remove the pulp of the chilacayota, separating it from the rind.

  2. Place it in a large bowl or glass container.

  3. Zest half a lime (or lemon) over the pulp.

  4. Add some of the cooking water to reach your desired beverage consistency.

  5. Let it cool completely or refrigerate before serving.

Tips

  • Adjust the amount of piloncillo depending on how sweet you prefer the drink.

  • If you choose not to remove the seeds, they can be saved for planting, toasted for eating, or peeled to use the pepitas in other traditional recipes.

Sautéed Baby Chilacayota

A simple and flavorful sautéed version of chilacayota — perfect as a side dish or light meal. Prepared similarly to a summer squash (i.e. zucchini).

Ingredients

  • 3–4 baby chilacayotas (about baseball size)

  • ¼ onion — your choice of red, white, or yellow

  • 2 tomatoes

  • 1 garlic clove

  • 1 tablespoon olive oil

  • A pinch of oregano

  • Salt to taste

Preparation

  1. Wash all ingredients thoroughly — the chilacayotas, tomatoes, onion, and garlic.

  2. Cut the chilacayotas into slices, long strips, or small cubes as you prefer. Dice the onion, tomatoes, and garlic to your desired size.

  3. Heat a skillet over medium heat. Add the tablespoon of olive oil.

  4. Add the chopped chilacayotas first and sauté for 30–40 seconds, stirring constantly to prevent sticking. Then add salt to taste.

  5. Add the onion, tomatoes, garlic, and oregano. Stir gently to combine all flavors.

  6. Cover the skillet and reduce the heat to low. Cook for 15–18 minutes, until the chilacayota is tender and slightly golden.

  7. Serve hot. Enjoy with cheese, rice, beans, or your favorite meat — or simply on its own as a light and nutritious dish.

Tip

  • This dish makes an excellent side for grilled meats, or can be served with tortillas, beans, and fresh cheese for a simple, vegetarian meal.