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!
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.
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.
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
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.
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.
Chef…you’re pan’s on fire 🔥 😮
don't forget to turn the heat off your pan
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!
"con moscas" = with flies....hahaha!
Watch the skillet homie! She’s smoking !
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.
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.
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
Can you share the recipe? That sounds amazing
“Butter-Fried….” cardboard..lint..whatever, we are all eating it..
Butter Fried Plantains are really delicious thanks Rick.🇺🇲🍌🍌🇲🇽
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.
Damnit Rudy! Love you but at least go check single's prices before ripping!
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.
If you live in the tropics 3-4 days to ripen 11 days your house will be full of fruit flies 😅
Those plantains aren't black enough
We had plantains at a cenaduria in Tamaulipas. They were so good we made them a few times after, but I had forgotten about them.
My Filipino mom would serve these to us with melted butter and sugar
I love them with rice.
Plantains are also excellent when fried in bacon fat.
Veracruz mentioned again 👌🏻
Can you not do the paper bag trick that we do with bananas so it doesnt take 7 days?
We get em served with sour cream here in Texas
Love the size of your dolleps chef, looks good.
Could u take skip in a fight?
RICK, YOUR PAN IS BURNING.
Puerto rico y otros paises y caribe platano.Bonita reseta.
🎉
Looks delicious
Picked up a ripe one today here in Jalisco. Making your recipe tomorrow.
Love some street plantains always get them when in Mexico
Would love to see Lanie stop by as a surprise guest.😊