Now that we have our Anytime Mojitos in check, how about whipping up a little Cuban feast?
After living in Miami for 5 years, you can’t help but develop a taste for Cuban food. First, there’s the coffee. Oh, how I miss Cuban coffee. There’s just nothing like it… For those who are unfamiliar, it’s really a super-strong, super-sweet espresso. Called a “colada,” it’s served it in a small styrofoam cup with a stack of little shot cups (they look like those disposable half-n-half containers). It’s meant to be shared, so it’s kind of like a Cuban tradition. This stuff will wake you up when all else fails. Trust me when I say, everyone in Miami is familiar with this.
There’s a lot more about Cuban food I love (hello, empanadas!) but because I could go on about this all day, I’ll move on.
I’m okay with moving on because I’m talking about tostones now, which are probably my all-time favorite Cuban food. If you’ve had plantains, chances are you’ve had the sweet, brown, and gloppy version typically served as a side dish. When these are nice and firm, I like them, but they often get soggy – so in that case, I’m not a fan. Green plantains are the same fruit, just not ripened yet, and that’s what tostones are made from. Green plantains that are fried…and fried again…then coated in salt. Could this be bad? I think not.