Feeds:
Posts
Comments

Posts Tagged ‘plantain’

Yuki and I were cruisin’ around this weekend and ended up passing through the Puerto Rican strip of Division Street. Right about that time both of our stomach’s started to growl. Her’s may have been the baby kicking, but mine was definitely something else. While neither of us were all too impressed with the food we ate in Puerto Rico, with the exception of a few spots, we never really explored the Puerto Rican food in Chicago. Funny thing is we used to live 2 blocks east of it and frequently rode our bikes past it on our way to Humboldt Park, yet never made it down there for eats. When we saw Papa’s we had to stop in and give it a whirl. Honestly though, we thought it was Papa’s as in potato, but it was all about the bald guy in the pic below. Oh well, it was very busy, mostly with Puerto Rican/Chicagoans, so that was a good sign. They do have papas fritas on the menu though.

Papa’s is a small little place run by Papa and Mama. I love the palapa over the counter, gives it a nice tropical feel. The menu is mostly based on rotisserie chicken, as you can see the numerous birds rotating behind Papa. Not having had a Jibarito in a long time, and with them claiming to have the best in town, that seemed like the way for us to go. So, we grabbed a seat as soon as one opened up, and Mama came by to serve us.

Yuki got the rotisserie chicken breast and I got the steak. The plantain was the perfect thickness and fried just right. Fresh lettuce and tomatoes, garlic mayo, and some sort of white cheese rounded out the garnish. Hers came with Spanish rice and pigeon peas while mine came with white rice and beans. I have to say, they may be right, it could very well be the best damn Jibarito in town! Granted, I’ve only had three in my life, but these were by far the best I’ve had. As good as the steak was the chicken was outstanding! They may also have the best rotisserie chicken in town! Juicy and flavorful!

When Mama brought the bill there was this bumper sticker with it. I won’t put it on the green machine anytime soon, but they certainly do have every reason to be proud of the chicken. We will definitely go back for more sometime, only next time we’ll probably get a whole bird and rip that thing to pieces in a matter of seconds!

Read Full Post »

Alright, my final Donna from Aqua Safari recommendation, Las Flamitas. Again, it’s off the tourist path so the prices are much lower and food is much much better. A couple from Iowa joined us for this lunch. He went diving with us and they were also looking for some local food options.

So, we started off with some soup. One thing I noticed is that the more authentic joints always serve soup with the meals, gratis of course. This one was a simple chicken consomme with vegetables. Very basic, but very tasty.

For my entrée I got the Parrillada. A plate full of grilled meats. There was grilled chicken, beef, a pork enchilada with mole, rice, fried plantain, a small salad, steamed squash ring, broccoli, papas fritas, avocado, lime, and some smoky salsa. It really was a ton of food! I ate most of it somehow, but it’s something that Yuki and I could have easily shared and still have been satisfied. Our Iowan friends each got the Parrillada as well.

Yuki ordered the Pescado Mojo de Ajo. A huge fillet of grouper covered in garlic. It was one of the freshest pieces of fish I’ve ever eaten. So succulent! Hers came with the same sides as mine. Oh, there were tortillas for all as well.

When we were offered flan there was no way I could resist, even though I was about to undo my shorts button because I ate so much. This flan was a little heavier than the one at Sabores, but it was still delicious.

The best part of this meal wasn’t the food though. The food was great and priced right, but it was everything that made this meal great. Dining with new friends always makes for good conversation. The lady who runs this joint was a very memorable character. For some reason she took it upon herself to tell Yuki and I that we need to have a baby and we’d better start practicing. Little does she know, we don’t really need a coach. But, she kept telling us how I need to eat more habaneros because “they’re good for chacachaca!” She wants to be our sex teacher. Not sure exactly what that means, but I’m pretty sure we don’t need anyone to teach us anything. Or do we?

Read Full Post »

So, this past Monday night was the first Monday I really had a chance to cook since coming back from Japan. That meant it was my first Meatless Monday in a long time. After watching an episode of “Mexico: One Plate at a Time” with Rick Bayless that featured Chiles Rellenos I was inspired. Renowned chef from Mexico City, Ricardo Muñoz-Zurita, demonstrated his plantain stuffed ancho chile. I couldn’t find the recipe online, so I thought I’d improvise on that a bit.

First, I roasted some ripe plantains at 400 degrees for about a half hour. While they were roasting I blistered the skin on 4 poblano chiles directly on my stove top burners. I kept turning them so the entire surface was charred. Then I set them in a bowl and covered them with plastic to cool in their own steam for about a half hour.

I sautéed some onions and garlic in olive oil then added the roasted plantain (I diced them first). Once they plantains carmelized a little I added some chili powder, salt, pepper, and about a half cup of orange juice. I covered it and let everything soften for 7 minutes. Once the plantains were soft enough to mash I turned off the heat and kept them covered.

While they were covered and cooling I carefully peeled the skin off the poblanos and then cut a slit up along one side of each. Without tearing the chiles, I pulled out all of the seeds and the ribs along the inside. Once I was finished with that I stuffed them with the mashed plantains. I cooked them at 400 for another 12 minutes.

While they were in the oven I sautéed some green onions and one diced serrano chile, seeds removed. Then I added a drained can of black beans and dumped in a quarter cup of water. I brought that up to a boil, let the water evaporate, seasoned with salt and pepper, then turned off the heat.

To serve, I put one pepper on each plate next to an arugula salad with tomatoes. I covered the pepper with the black bean salsa and then topped everything with cilantro and crumbled ricotta salata cheese. White rice on the side of course.

Read Full Post »