maduros
Sweet fried plantains
Maduros are ripe plantains sliced and fried until caramelized, a staple side dish in Latin American and Caribbean cuisines.
The name comes from Spanish for "ripe" or "mature"—distinguishing them from tostones, which use green plantains.
Sweet and soft with crispy edges, they accompany rice, beans, and meat dishes: The plate came with rice, black beans, and maduros.
Crispy fried plantain slices
- mofongoMashed fried plantain dish
- yucaStarchy tropical root
- arepasSouth American corn cakes
- empanadasStuffed, folded pastries
picadillo · chicharrones · cubano · sofrito
Cooked until darker
- glazedCoated with shiny finish
- caramelCooked sugar confection
- sugaryContaining much sweetener
- crustHard outer layer
golden · sticky · crispy edges · burnt · syrupy · molasses · brown sugar · cinnamon
Cooked in hot fat
- slicedDivided by cutting
- oilSlippery viscous fluid
- panShallow cooking vessel
- skilletShallow pan for frying
diagonal cut · medium heat · flip · drain · paper towel · canola · vegetable oil · shallow fry
ripe
Ready to eat
yellow · caramelized · sliced · golden · tender · tropical · banana · browning · dessert · snack
tostones
Crispy fried plantain slices
empanadas · picadillo · chicharrones · cubano · sofrito
browned
Cooked until darker
crust · golden · sticky · crispy edges · burnt · syrupy · molasses · brown sugar · cinnamon · butter
fried
Cooked in hot fat
skillet · diagonal cut · medium heat · flip · drain · paper towel · canola · vegetable oil · shallow fry · golden brown