Sanchez-Guisado de Chayote-MainPhoto

Sanchez-Guisado de Chayote-MainPhoto
There are certain homemade dishes that can’t be replicated at any restaurant. No matter if the same ingredients are used, they just don’t have that sazon that our moms, tias or grandmother’s lovingly incorporated into their cooking.

One of those dishes that I recreate at home time and time again is my mom’s chayote stew. It sits right on top of my favorites among homemade enchiladas and sopa de fideo. Nothing says a taste of home quite like this delicious tomato broth concoction of beef, chayote and vegetables. It’s like a great, big warm hug from my mom whenever I need comfort or I’m feeling nostalgic.

Chayotes are the highlight of this guiso. They are, pear-shaped, light green, and part of the gourd family along with cucumbers, melons, and squash. A bit more firm than squash, they take longer to cook but are just as delicious and available year-round. Often underutilized, chayotes are great in a salads and soups as well.

Chayotes are low-calorie, rich in fiber and vitamins, so eat up!

Read Related: Warm Hearts & Tummies with Cocido Madrileño


2 chayotes*
2 TBSP canola oil
1 lb bottom round roast or your favorite stew meat, sliced in small bite-size pieces
1 small yellow onion, chopped
2 Roma tomatoes, chopped
1 jalapeño chile, chopped
1 can tomato sauce
1 TSP dried oregano
1½ TSP chicken bouillon powder

*If chayotes are not available in your area, Melissa’s produce carries a wonderful selection year-round that can be purchased online.


  1. Wash chayotes and slice in half. Fill a medium stockpot with 8 cups water, place chayote halves and let boil over medium heat for 30 minutes. Drain and set chayotes to the side to cool. When they are cool enough to handle, chop in small cubes.
  2. In a 3-quart stew pot, heat canola oil over low-medium heat and add pieces of meat. Cook for approximately 5 minutes. Add onion and continue cooking until onion is translucent. Add tomatoes and jalapeños, stirring frequently. Add tomato sauce and 1½ cups water, oregano, chicken bouillon and chayotes. Stir, cover and lower heat.  Cook for 12-15 minutes.
  3. Serve hot with corn warm tortillas.