WELCOME TO PLANTAIN FEST: a celebration of the humble endosperm.
Here we present to you the first of a series of Ingredient Explorations, beginning with that simple fruit who bore a thousand recipes: El Platáno.
In it's first form, as a platáno verde, the plantain is hearty and stubborn. It's difficult to work with, and the amateur cook may not realize that cooking it twice is essential to safely releasing it's starchy banana-ness that lends so well to savory flavors. The Toston is a staple dishe featuring the green plantain, one we've always yearned as a perfect vehicle for mojito, ceviche, and frijoles.
As it ripens, the platáno turns a spotted yellow, perfect for sweet-savory dishes that work well with mantequilla, ajo, and classic savory spices, most often mashed. The yellow plantain feeds the Latin world, finding it's way into kitchens from the Caribbean to the bottom of South America and back.
Finally, as it turns brown and softens completely, it is a decadent dessert and most prized in it's simplest form: the Maduro
Join us as we sing praises to the Plantain with a very special menu highlighting it's various forms.