Plantain

Crispy on the outside, caramelly and soft within—you’ll find these plantain-stuffed turon disappear in an instant, especially when served hot with vanilla ice cream on the side.

If you’ve only had pork shoulder when braised until shredded, this fresh, summery recipe shows you what else the cut can do. 

Comfort and flavor are at the heart of this velvety squash and plantain soup loaded with aromatics and topped with a crunchy apple garnish. 

Make this easy recipe for tostones for any get-together. The twice-fried plantains with creamy, spicy cilantro dipping sauce is the ultimate party flex.

Just as delicious and nearly as crispy.

The hands-off route to caramelized goodness.

This cheesy layered casserole is the ultimate sweet-and-savory mash-up, thanks to ground beef simmered with sofrito and tomato, melty mozzarella, and fried plantains to top it all off. 

When the plantains are pan-fried, the outside caramelizes and forms a hard shell while the inside becomes soft and custardy.

If you thought collards were only for braising, this bright and tangy collard salad will change your mind.

Whether they're green or black, plantains can do it all. 

A magical casserole recipe from Commander's Palace in New Orleans.

Here's how to get that deep caramelization and custardy interior.

Hint: brown is better.

Here’s how to borrow the secrets of boldly-spiced Caribbean jerk chicken for your next summer grill-out.

You can do the first fry ahead of time, then soak the plantains in garlic water, dry, and hold at room temperature until closer to mealtime.

You can make this traditional Puerto Rican dish with a food processor, but for even more authentic flavor, use a pilón, or a wooden mortar and pestle.

Chilhuacle negro chiles give this mole its traditional flavor and should not be substituted. They’re difficult to find in the U.S., but you can find them—and the other chiles you’ll need—at spicetrekkers.com.