This week continuing on with my celebration of #LatinxHeritageMonth let's talk about... THE FOOD!
Starting with a #Thread on plátano-based food!

Let's start easy: amarillos
For this you wait till the plátano is super ripe, you chop it up and pan fry it. I personally love it for breakfast with dippy eggs!

Now if you take the plátano when the skin is still super green, and you chop it up, fry it, then smash it, then fry it again, you got yourself TOSTONES!

Now what if... you have a green plátano, you chop it, fry it, then smash it all up with garlic some salt a little bit of chicharrones, some onions, some love... well now you got yourself the national dish of Puerto Rico: MOFONGO!

Continuing on with the green plátanos, what if instead you made a masa with them. And you took that and you stuffed it with ground meat, and wrapped that in a banana leaf and you cooked that. Well you got yourself the holiday must-have, PASTELES!

Ok but let's give some love to the plátano when it's ripe. What if you took the ripe plátano and you cut it long wise, and you layered that with meat and cheese and baked it, well now you have PASTELON!

Ok keep that ripe plátano cut length wise, but make it into a cup and fill the cup with meat, then dump that in a batter and deep fry it and now you have PIONONO!

But why spend the time slicing the plátano when you can just bake it, cut it once down the middle, stuff it with meat and cheese and bake it again and just make a simple CANOA!