The Tasting Menu: La Fondita's Chayote En Salsa Verde

The recent movement toward more educated and health-conscious eating, including a call for more vegetarian options at all of our restaurants, has challenged us to deliver what the people want.

We make sure that our meats and poultry are all natural, and have begun to work on adding healthier options to the menu, such as the Chayote Squash Tacos at La Fondita in Amagansett.

It may be hard to believe, but even Mexican food can be vegetarian friendly. When I was looking for a vegetarian dish that would appeal to our customers, I automatically thought of one in particular that I’m quite familiar with and really enjoy, Pollo en Salsa Verde, which already uses the Mexican squash, chayote. From there, it was easy to alter into a vegetarian dish by just removing the chicken and adding more veggies.

We place the vegetable stew on house-made tortillas, add some Mexican rice and top it off with queso fresco. It is a really straightforward and quick dish to make on taco night at home as well.

After introducing it to the La Fondita menu in the spring, it’s gotten a lot of attention. At the end of the summer season, we took it off the menu and received some backlash so now it’s back, to the delight of our frequent vegetarian visitors.

I typically prefer to use local ingredients for all my recipes but chayote squash is a really cool, ugly squash that makes this dish authentically Mexican. It also works better than the local squash you’re used to seeing because it isn’t full of water and has very few seeds. It holds up well when braised with the sweet white onions and red peppers in the salsa verde and doesn’t turn to mush.

I’ve found that this dish appeals to everyone because it is hearty and full of flavor while still being pretty simple. Even the sauce is pretty basic but it bursts with flavor from the touch of spice. The sauce really helps to round out the dish, both with flavor and texture.

The other great thing about this recipe is that you can make the salsa and use the rest later for other dishes, tacos or even just to snack on with tortilla chips. The recipe can be easily altered to include protein but it really is hearty enough the way it is, even for a big carnivore like myself. At La Fondita we even like to serve the chayote squash vegetable stew with rice and beans and tortillas on the side as a plate rather than a taco.

La Fondita’s Chayote En Salsa Verde Recipe

(Makes 20 tacos)

4 chayote squash, diced

2 red peppers, diced

1 onion, sliced

3 cloves garlic, sliced

1 cup salsa verde (recipe below)

3 quarts water

For the salsa verde:

1 Spanish onion, peeled and cut in quarters

15 garlic cloves, peeled

30 tomatillos, cut in half

10 jalapeño peppers, leave whole

1 bunch cilantro, cut stem below leaves

To prepare, cook the squash, red peppers, onion and garlic in oil until slightly soft.

Add salsa verde and cook for 5 minutes.

Season with salt and pepper.

Put all ingredients in a pot and bring to a boil. Simmer until all ingredients are soft.

Remove from heat.

Pureé, then cool.

Season with salt.

Warm tortillas and serve chayote with rice and queso fresco.