Pleasant Plantains

Plantains bring out the sweetness in Latin cuisine: a foundation for amazing innovation and culinary mash ups that are trending.

A member of the banana family, these starchy fruits are often used more like vegetables—prepared as a savory dish with oil and salt, around a plate with chicken or beef dishes. Datassential says they ran above average for future growth and 73 percent of consumers know of plantains; but how can you innovate with them?

No Bread, No Problem

Hold the bread, please—using plantains in lieu of a bun makes for a tasty sandwich, called a jibarito (hee-bah-REE-toe). Flattened, fried plantains take their place on the outside of the sandwich, usually filled with mayonnaise, meat, cheese, lettuce, and tomato. Consider fried chicken and sriracha aioli on the inside for a tangy twist.

Try Twice Fried

When twice fried, plantains are called tostones (toast-oh-nays). Plantains are cut and peeled, pounded flat, and salted much like potato chips. Tostones are a staple side in Latin cuisine and are extremely versatile—try with shredded beef atop a crispy crumble; dipped in a spicy sauce; or scooping up black beans and rice.

Bowl It

Savory bowls are trending; plantains are the perfect opportunity to add Latin flare. Start a bowl with rice or quinoa and beans; then make plantains the star. Crispy, carmelized plantains tossed in coconut oil and sea salt can take center stage; make it your own with a fruit salsa, avocado, chorizo—the sky (or the edge of the bowl) is the limit.