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plàtanos madurìsimos

rootlesscosmo | Aug 15, 2007 03:29 PM

A few years ago there were at least two places in the Mission District that sold way-overripe plàtanos (plantains), the skins completely black and wrinkly, sometimes with a little gray mold, the fruit pink and soft and intensely sweet. Lately I can't find these; I tried four produce stores this morning and while they had ripe ones (yellow skins with substantial black areas) as well as the green ones, nobody had them at the next stage (one place used to put these in a separate bin marked "Maduros #2") that I think is the tastiest. Anybody know where else I might find them? If you're making twice-fried tostones the medium-ripe ones are fine, but for once-fried amarillas you can't beat the #2's.

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