This weekend my son-in-law, JC, was cooking brunch, including a specialty item from Colombia, his homeland. I arrived early so as to interfere in the kitchen as much as possible by taking dozens of photographs. JC had already been to United Provisions on Delmar to get the few ingredients needed.
“What’s the name of the dish?” I asked, watching him stir a skillet.
“Plátanos Asados con Bocadillo y Queso,” he replied.
While the name of the dish tripped easily off of his tongue, I only understood a few word. Thanks to my two years of college Spanish I recognized plantain and cheese. JC explained that it’s a dish eaten all over Colombia and South America. You start with ripe plantains, that look like large, over-ripened bananas. The skins are heavily spotted, almost completely black. That’s when the plantains are sweet and ready to eat.
Now that’s good eating on any continent.