Plátanos

Plantains come in many shades of color and ripeness going from green to black in the color of the peel. Use only green plantains for tostadas, patacones, sancochos, and moneditas. Use the ripest black but firm plantains for tajadas, torta de plátano, plátano al horno and plátano en tentación. For adding to a soup like coconut soup, you could add plantains that are two days old if you bought them green; they will be only slightly sweet.