If you’ve spent any time in Costa Rica, you’ve probably already noticed the humble plantain popping up everywhere, from breakfast plates to sweet afternoon treats. What might surprise you is that while they look a lot like bananas, plantains are their own thing entirely. They belong to the same family, but plantains are starchier, a bit firmer, and far more versatile when it comes to cooking. It’s a bit of a mystery why they haven’t caught on in North America the same way they have here, but that just makes discovering them on your travels even more rewarding.
One of the best things about plantains is their year-round availability, making them a reliable staple for many Costa Rican families. They can be eaten at just about any stage of ripeness, but when they start to look like an overripe banana you’d be tempted to throw away, that’s when they really shine. A plantain at its peak is dark, almost black, and filled with natural sweetness that caramelizes beautifully when fried until golden and crispy. Serve them alongside breakfast with eggs and gallo pinto, and you’ll wonder why you ever settled for plain toast.
Don’t think plantains are only good when they’re sweet. Green plantains are sliced thin and fried to make crunchy, savory chips, or smashed and twice-fried to create tostones, the perfect companion to fresh ceviche or a cold drink on a hot day. When used in desserts, ripe plantains can be baked with cinnamon and sugar, or even turned into rich puddings and pastries. However they’re prepared, plantains bring a special kind of comfort to the table, a taste of home for many Costa Ricans and a delightful discovery for travelers.
So while you’re here at Casa Roja, make sure not to overlook the plantains. Whether they’re fried green and crisp next to your ceviche, or served soft and sweet at breakfast, they’re a delicious part of Costa Rican life you won’t want to miss. And if you’re curious to try your hand at cooking them, just let Graciela know — she’ll be happy to show you the secrets to getting them just right.
