PLATANO MADURO (Fried plantains)

Fried plantains can be served with any meal, eaten with cheese and natilla for breakfast or as a side with lunch or dinner, or with coffee in the afternoon for a snack. Plantains are usually yellow when ripe, and are larger than bananas (don’t confuse the two!). They can be eaten raw but are easier to digest and taste sweeter when cooked.

Prepare a frying pan with oil, making sure the bottom is coated. The oil should be hot before frying, placing the plantains in unheated oil makes them mushy and difficult to remove from the pan.
Cut the plantain in half and peel.
Cut the plantain into slices about a quarter of an inch thick and place side by side in hot frying pan.
Let plantains fry in oil until golden brown on both sides.

When removing plantains from the pan, have a plate or dish covered with a paper towel to absorb excess oil.

Enjoy with natilla or cheese! And be aware, eating too much platano maduro can give you a stomach ache.

NOTE: To make a casserole using platano maduro, cut and fry 4 or 5 plantains and layer them with plain cheese in a baking dish, then bake for 15-20 mins at 350F.

TORTILLAS

Making tortillas is an art, best learned from a Tica teaching you over the stove. But here are the basics and some shortcuts! 
Tortillas are prepared with corn flour, instead of white wheat flour.  Check in the international foods aisle, and look for a medium sized bag. White or yellow corn flour is ok. Tortillas are best cooked on a griddle or in a lightly oiled pan on medium heat. Use a spatula to flip. Have bowl or basket ready with a paper towel or clean dishtowel to keep tortillas warm.

3-4 c. corn flour
Water
Garlic powder
Salt

In a mixing bowl, add flour.
Fill a pitcher of water and pour a little at a time to the flour, mixing together (best if you use your hands here, even though it gets messy!) a little at a time.
The dough should be soft and slightly sticky, but not too wet or too dry.  (If it is too wet it will stick too much. If it is too dry it will not stretch enough.)
Add a pinch of salt and garlic powder.
To press into shape, cut a plastic sandwich bag in half on both sides, leaving the fold intact so it is still in one piece.  It’s good to have at least 2 bags ready.
Shape dough into 3 inch balls.
On the countertop or clean sturdy surface, place sandwhich bag. Between the flaps, place a ball of dough in the center. Leave room for dough to expand. With a clean cutting board, press down firmly until dough ball is flattened to about 1 inch thickness.
Carefully peel away from plastic and place on hot griddle or pan.
Cook until both sides are firm to the touch and slightly brown.

Enjoy with natilla (sour cream) or accompanying your meal!

GALLO PINTO (“Painted rooster”)

This is the most typical breakfast. Depending on the family and region, you may find this staple being prepared every day or only on special days like holidays or Sundays. You can make as much or as little as you want.  This is best prepared with rice from the day before, but you can also make fresh rice and it tastes just as good!

2 c. Rice
1 c. beans ( you want enough to get the rice wet, but not so much as to be eating a mouthful of beans!)
Onion, finely chopped
Sweet red pepper,  chopped
Cilantro, choppedSalsa Lizano (or 2 tsp. cumin powder)

In a frying pan with oil, sauté onion and red pepper on low heat. When slightly brown, add beans. Let beans simmer for 3-5 mins. Add rice and mix well. Add Salsa Lizano to taste. Remove frying pan from heat and stir in cilantro. Serve warm.

Try eating with a mug of coffee and scrambled eggs and a slice of toast! 

NOTE: If you want to have an even more original breakfast, have a little sour cream (natilla, which is often more liquidy than its  North American counterpart) with your gallo pinto.

¡Buen provecho! (Bon apetit!)