I'm going to a Cuban restaurant for the first time, and I've looked at the menu, and there seems to be a lot of dishes that are based on plantains...and while I've looked up the definitions, I'm still confused.
Tostones, Maduros, Mofongo
How are they different from each other, how do they taste (sweet, not sweet...crisp, not crisp)...what do you like, what should we try?
We'll be ordering other things but I'd really like to understand the plantains.
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