Randy Zweiban of Chicago’s Nacional 27 gave us this recipe as a part of his Cuban Christmas feast that he made for us a few years ago. Try them alongside some black beans, roast pork, and our Mojito recipe.

What to buy: Look for plantains that are well-mottled (but not all black) on the outside. They’re much sweeter that way.

  • Yield: 2 to 4 servings
  • Difficulty: Easy
  • Total: 15 mins 

Ingredients (4)

  • 2 ripe plantains
  • 4 tablespoons unsalted butter (1/2 stick)
  • Kosher salt
  • Freshly ground black pepper


  1. Peel plantains and quarter lengthwise so you have 4 long pieces. Slice the eight strips into 1-inch pieces.
  2. Melt the butter in a large frying pan over medium heat until foaming. Add the plantains and sauté until golden brown. Season with salt and pepper and remove them to a paper towel to drain.