The one fast food place that I still love to indulge in when I head back south for a visit is Pollo Tropical. It’s cuban fast food and it is the best grilled chicken and roasted pork (it’s all about the mojo juice marinade and sauteed onions). My mouth is watering writing this. I could eat everything on their menu, except for one thing – the plantains. I never really enjoyed plantains and growing up in Miami they were everywhere.
There’s just something about warm, mushy banana that has never seemed appetizing to me. Recently, however, I tried the sweet plantains at a local columbian restaurant called Cafecito Bogota and my opinion shifted. Their “Platano Maduro en Tajadas” was not the mushy warm banana I recalled growing up around. Instead, these were thin sliced and slightly crisp with a touch of cheese sprinkled on top of them and they were delicious! So, the other night, I decided to give it a shot at making them myself.
My sous-chef and I cut them into tiny chips, sprinkled on some cinnamon and tossed them into the oven. While a few of them overcooked, most of them came out perfectly crisp with just the right touch of sweetness. The next time I head down to Miami, I may just give them another shot.