I love this versatile side dish that Nicolasa Ramírez serves at La Pereñita, the always busy stand in the 20 de noviembre market in Oaxaca City. It’s a basic, almost effortless technique more than a recipe. I find it great for party menus because I can do everything ahead except the final sautéing of the vegetables. The same approach works well with many vegetables, though you must adjust the cooking time and size of the pieces depending on what you’re working with.
