It sounds crazy, but in the rest of the country, people don't go bananas for plantains. They occasionally eat a banana from their fruit basket or pop one for potassium, but that's it. They have no clue about the banana's more angular, greener, thick-skinned, less sweet, and consumed-when-cooked cousin: the plantain.
Carina Ost The real banana boat.
Miamians understand the complexity of this glorious fruit. Unripe green plantains are savory, like potatoes. They can be turned into chips or pounded flat and twice fried for tostones. Mashed and mixed with garlic and pork, they make mofongo. Riper, sweeter ones can be caramelized for plátanos maduros.
We also like them in concoctions far more creative than those dishes. Miamians enjoy the Kama Sutra of plantains: stuffed in sushi, arepas, and hot dogs or as vessels for burgers, sandwiches, and shrimp. Here are the top ten plantain dishes to peel into.
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