Plantain

Mole Poblano Mole is very time-consuming to make, but you can begin up to three days ahead. The results are well worth the effort. In Mexico, this is served with rice or unfilled tamales.

The tamarind, a tropical shade tree native to India, also grows in Southeast Asia, Africa, Hawaii, Mexico, South America, and, of course, the Caribbean. Its long brown brittle bean-like pods each hold a sweet-sour sticky brown pulp containing up to ten seeds. Its flavor is akin to dates mixed with lemon and peaches. Just as we in the West often use a squeeze of lemon to lift the richness of a dish, in Asia they use tamarind. The American palate is not accustomed to the tamarind's particular brand of sourness, and so Western dishes using the fruit are usually tempered by ingredients that soften its acidity. In this dish, the heavy cream in the Smoky Plantain Crema balances the tamarind's acidity, while the chipotles complement the flavor of the grilled duck meat. When preparing this, note that the duck should marinate overnight.

Somewhere between a soup and stew, this spicy chicken bouyon is a family favorite.

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.

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