Tostones Rellenos, Stuffed Green Plantain Cups
CROSSING OVER THE GREEN PLANTAIN . . . OUR INSPIRATION . by The Simple Chef
Earlier in the evening a woman had told me she needed to smoke a cigarette when she finished the apples and toston and ice cream concoction. You get the inference there.
By the end of the night the word had spread throughout the rustic gymnasium that something special was going on at our booth. And we were happy to oblige as long as we could. It’s no secret what was happening. We had suddenly made fried green plantains accessible to the eating public.
Even Latinos who have spent a lifetime with tostones are finding this everyday foodstuff they’ve eaten sometimes three times a day a versatile platform to build a whole new food craze inside and outside of their communities.
It has happened with Italian food, Chinese, Mexican, Thai and their forerunner soul food. Once the food is demystified it becomes accessible. By putting cinnamon apples and ice cream in a tostone cup, it paves the way for more traditional Latin fillings like roast pork, or shrimp in a sofrito sauce.