In Los Angeles, we have eloteros selling corn on carts all throughout the city and, in Oaxaca, you have the plantain and sweet potato cart guy. He comes through neighborhoods pushing a makeshift aluminum cart with a fire going strong inside of it. You know he’s arrived at your corner of town because you’ll hear the notorious steam-powered whistle that sounds more like a speeding train than a street food vendor. When you order from him, he opens a drawer full of roasted plantains covered in pineapple, watermelon, and banana peels. The smell and flavors of roasted fruit are incomparable. He serves it with sweetened condensed milk and sugar, or sometimes crema and sugar. It was always a real treat for us and now you can enjoy it at home.
Peel the plantains and lay the peels flat on a 4-quart (
To serve, whisk the crema with the sugar until evenly mixed. Place a plantain on a plate, make an incision in the middle, down the length of the plantain, drizzle with crema, and sprinkle with walnuts. Repeat with the rest of the plantains and serve hot with sweetened condensed milk.
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