Plátano Maduro

Plátano Maduro (sweet fried plantain) is the yin to the toston's yang — while tostones are made from green plantains and are savory-salty, maduros are made from fully ripe plantains and are sweet, caramelized, and soft. Ripe plantains (distinguished by their black, spotted skins) are sliced on a diagonal and fried in oil until they develop deep golden-brown edges and a soft, sweet interior with a caramel-like flavor.

Maduros serve as a sweet counterpoint to the savory components of a Dominican meal. They are served alongside La Bandera, with stewed meats, and at virtually any meal where a touch of sweetness is desired. The natural sugars in the ripe plantain caramelize during frying, creating a depth of flavor that is both comforting and addictive.

Some Dominican cooks bake their maduros instead of frying them for a lighter version, and in some preparations they are simmered in cinnamon-sugar syrup for an extra-sweet dessert version. But the classic pan-fried maduro — with its crispy caramelized edges and soft, sweet center — remains the most beloved preparation.