Mmm, tostones. The cure for the common french fry. I don't remember the first time I tried these delicious bundles of savory fried plantain, but it was sometime after moving to New York. In fact, before I knew what a plantain was, I bought a couple at a local bodega, thinking they were enormous, super under-ripe bananas - that was a confusing time. In my travels to Latin American and Caribbean countries later on, it was impossible to get through a meal without finding some form of plantain, either green or maduro - no complaints from me.
Plantains are an awesome fruit to work with - a green plantain is great for tostones and
mofongo (something I have yet to try at home - I prefer Dominican style over Puerto Rican style, but neither is exactly simple to make), or a ripened, yellow-to-black maduro can make an array of delicious, sweet side dishes or desserts. In my neighborhood, costs range from 25 cents apiece down to 10 cents apiece on sale, so it's an incredibly cost-effective food. Also? Tostones are easy to make and incredibly satisfying.
