Jorge Castillo: Ah, the plantain, the miracle fruit of Cuban cuisine.
Raúl Musibay: Eat it green and it is a starchy vegetable, like a potato.
Glenn Lindgren: But wait until it is ripe and very black -- so black you'll be tempted to throw them out -- and it is as sweet as candy!
Jorge Castillo: This recipe is a favorite of people who end up with many very ripe plantains lying around. It's a great way to use them.
Raúl Musibay: For many people, this is a side dish. However, we enjoy this as a delicious dessert with vanilla ice cream.
Glenn Lindgren: Cubans really got it right when they invented Cuban bread.
Jorge Castillo: With a crisp crust on the outside and a lightly textured inside, a warm, fresh- baked loaf of Cuban bread is the next best thing to heaven.
Glenn Lindgren: Although there are some limited areas of the country where you can get a decent loaf of Cuban bread...
Jorge Castillo: ...cities like Chicago and Union City New Jersey...
Glenn Lindgren: ...the best Cuban bread is made in South Florida. In fact, the "Cuban Bread Line" (the Mason Dixon line of Cuban pastry) stretches across the state just north of Tampa.
Raúl Musibay: If you go anywhere north of the Cuban Bread Line you have two chances of getting a decent loaf: slim and none.