It’s easy to list ‘bananas’ on your shopping list, but here in Mexico, you’ll find yourself faced with a lot of options!

What are known as ‘bananas’ in North America and Europe, are called ‘platanos Roatan’ here. There actually the Cavendish variety, which became the most popular export banana in the world because of transport and shelf life issues, rather than taste. You’ll find the platanos Roatan in Mexico are really sweet and rich, as export bananas are picked green and then usually ripened in ripening rooms when they arrive in their country of destination.

Platanos manzanas are known elsewhere as 'Silk', 'Silk Fig', or 'Apple' bananas. They are the most popular dessert banana in Mexico, as they’re sweeter than the Cavendish variety and apple-scented. They’re smaller and plumper than platanos Roatans.

Platanos machos, or plantains, are a type of very starchy banana that must be cooked. Known throughout the Caribbean and Mexico, they’re often served as a side dish with meals and are especially at breakfast. After peeling, the unripe fruit can be thinly sliced and fried in boiling oil to produce banana chips. They’re ready for purchase when the skins are dark-brown or black, looking like an over-rioe regular banana.

Platanos Fritos – Fried Bananas Recipe
Peel 3 large ripe plantains (skins should be almost black) Cut into 1/4-inch-thick diagonal slices; set aside. Pour cooking oil to a depth of 1 inch into a 10- to 12-inch frying pan and heat. Drop plantain slices, several at a time, into hot oil and cook, turning as needed, until golden brown, 2 to 3 minutes.
Remove from oil with a slotted spoon, and let drain on paper towels. If cooking a lot, you can keep them warm in the oven.

Barbequed Plantains Recipe - Platanos Asador
1 plantain per person
2 tsps. brown sugar per plantain
dark rum or orange juice
walnuts or dried, flaked coconut (optional)

Peel the plantains and cut in half, vertically. Place each on a good-sized piece of aluminum foil and top with the brown sugar and a little rum or orange juice (or a combination of each). Sprinkle with walnuts or dried flaked coconut, if desired. Fold packet together carefully, and after removing your cooked barbequed items, place the packets over the coals or gas. By the time you’ve finished eating your main course, the barbequed plantains will be ready! Serve the hot plantains with ice cream for a great barbequed dessert.