Plantains are cooking bananas that are used both green and ripe. Green, they’re treated as a starchy, not-at-all-sweet, potato-like vegetable to boil or fry as chips. As the fruit ripens, its sweetness increases dramatically, while it maintains a wonderful tanginess. Cooking dissipates mouth-drying tannins, which explains why plantains are rarely eaten raw. When ripe, these bananas are quite soft (but not mushy) and nearly black. When they’re perfect, they’ll look like a regular banana that should have been thrown out. Here's the recipe: https://www.rickbayless.com/recipe/butter-fried-plantains/ Order Tacos and other treats: https://www.goldbelly.com/restaurants/frontera-grill 00:00 Rick's intro to Plantains 03:07 How to "Peel" Plantains 04:16 Butter In 04:41 Laying the Plantains in the Pan 05:20 Cooking the Plantains 06:28 Plating and Adding Toppings