Plátanos al Horno

Roasted Plantains


Preparation info

  • Difficulty


  • Serves


Appears in

Oaxaca: Home Cooking from the Heart of Mexico


By Bricia Lopez and Javier Cabral

Published 2019

  • About

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.


  • 4 ripe plantains ( pounds/1.2 kg)
  • 1 pound (455 g) pineapple peels
  • 1 cup (250 ml) Mexican crema
  • ¼ cup (50 g) sugar
  • ¼ cup (30 g) chopped walnuts (optional)
  • Sweetened condensed milk, for serving


Preheat the oven to 425°F (220°C).

Peel the plantains and lay the peels flat on a 4-quart (3.8 L) baking dish. Layer the plantains over the peels and then top with the pineapple peels so that the plantains are completely covered. Pour 1 cup (240 ml) of water over the top and cover tightly with aluminum foil.

Bake for 25 minutes. Remove from the oven and allow to rest for 10 minutes.

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.