On your visit to the Dominican Republic, Puerto Rico, or Cuba, at some point soon you’re likely to find on your plate one of the locals’ favorite starchy staples: cooked plátanos (plantains -- and not just these three countries, by the way, but also various other Latin lands with Caribbean coasts and/or tropical regions, such as Colombia, Venezuela, Costa Rica, Panama, etc.). Yes, they’re long, curved, and greenish or yellowish, and they do peel back to reveal white flesh inside. But, for those
