I like them “con moscas” which means they are so ripe they are close to throwing them away! Add a more butter, little brown sugar, cinnamon and porto to make a sauce. Oh so good!
One of my favorite things to do with plantains is a recipe from an old cookbook where you make these masa empanadas in which you mix boiled medium ripe plantains (and/or sweet potatoes) with the masa which then you fill with camarones rancheros and finally fry them. The result is super delicious and unique
Lucky me....eating some of the best cheese I've ever eaten here in Oaxaca. There's a little cremeria not far from here that makes some of the best queso fresco ever. Super creamy. I'll have to try this with some ripe plantains now.
I'm Puerto Rican and have never seen plantains served like this. It looks delicious. I would try it most definitely. Also grew up around Mexicans in Colorado when father was stationed there and usually those mexicans in that area werent familiar with Platanos. They also called them plantano macho. While a guineo (banana) was a plantano to them. I am looking forward to trying this. What would a mexican call this dish? Amarillo/maduro con crema? Surprised mexicans dont put tajin and chimoy on it lol!...all jokes aside thanks for sharing and looking forwarding to trying.
Africa, The West Indies, and Hispanic cultures have long eaten Platanos and have many different recipes for the fruit. I truly love how our culture is being showcased to others however please dont act like youve discovered Platanos. Its very much giving Christopher Columbus. I have seen so many of my cultural foods become a "trend" and bc of it the stores raise the prices.
I recently ate at Fonterra Grill in Chicago and we had an awful experience. The food and service were both extremely lackluster and it felt like the whole dinner was devoid of any of the passion or quality I expected from your restaurant. Spending hundreds of dollars for cold cafeteria quality food was shocking considering how highly rated I always considered your passion and care for your restaurants. Unfortunately we won't be back.