Plantains’ Versatility in Mexico and Beyond
Did you know that just about anything that can be made with corn masa, including tortillas, empanadas and molotes, can be prepared with plantain dough? Read on to be transported from Oaxaca to Tlacotalpan, Mexico City, and other regions of Mexico, as they incorporate plantains into mole, soups, stews, salads, sauces and desserts.
Karen Hursh Graber, writer for El Restaurante magazine, takes us through the history and stages of the exquisite yet versatile plantain, including the selection, preparation and cooking tips in her article The Plantain: A Versatile Staple on Mexican Menus in the winter issue. To read the full article, click here.
Related posts
MIC Food’s ‘Cooking With Color’ Contest Standouts
Last year, we partnered with Chef’s Roll to host the Cooking with Color Contest – where chefs competed[…]
A Rainbow of Roots: 8 Must-Try Sweet Potato Varieties to Revamp Your Menus
November is officially Sweet Potato Awareness Month. In a world of unique fruits and vegetables, the humble sweet[…]
5 Satisfyingly Crunchy Plantain Chip Appetizers
Craving a quick, easy, savory, gluten-free snack? Look no further! Dip them, dunk them, or load them up[…]