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Mofongo relleno with crab meat in Culebra, Puerto Rico. Mofongo relleno is a stuffed variation of mofongo, which, according to Yvonne Ortiz, was first made in "Tino's Restaurant on the west coast of Puerto Rico" when seafood, abundant in the region, was placed inside the plantain ball with braised meat or more seafood poured over it. [10]
Tostones are salted and eaten much like potato chips/crisps or French fries/chips. In some regions, it is customary to dip them in mojo (a garlic sauce ) or ají . In Colombia they are sometimes served with hogao sauce [ 1 ] or topped with seasoned shredded beef . [ 2 ]
Rellenos de apio - celeriac version of rellenos de papa. Rellenos de yuca – Cassave version of rellenos de papa. Sorullos – Sweet cornmeal base fitter similar to hushpuppy filled with cheese. Tostones – Double fried green plantains served with meals or as a snack with mojo sauce, hot sauce or fry sauce "mayo ketchup".
1. Peel the plantains: Cut off the ends using a sharp knife, score the skin on four sides, then use your fingers to pry the skin loose. 2. Cut peeled plantains into one-inch pieces.
Arroz con menestra (rice with a kidney bean stew—usually served with carne frita (thinly-sliced fried beef) and fried maduros (ripe plantains) Arroz con pollo; Ceviche; Chifle; Chugchucaras – a local delicacy of Latacunga, Ecuador, and the surrounding area prepared with deep fried pork and several other ingredients; Churrasco; Churro
Mofongo relleno de mariscos, carne o pollo – Fried mashed green plantains stuffed with seafood, meat or chicken [120] Pasteles – Puerto Rican tamales [121] Pastelón de plátano maduro – ripe banana casserole with ground beef and cheddar cheese [121] Pinchos – Puerto Rican skewers [123] Tostones – fried plantain slices [122] [123]
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Typically, left over tortillas are the basis of the dish. [2] Green or red salsa is poured over the crisp tortilla triangles. [3] The mixture is simmered until the tortilla starts softening.