Side Dish: Mexico – Gulf Coast Mexico (Tabasco) – Plátanos Machos Fritos

Serving Size: 4

Approximate Time

Prep 5 min

Cook 10 min

Total 15 min

Ingredients

- 4 ripe plantains (plátanos machos), about 2 lb (900 g) total
- 1/2 cup (120 ml) vegetable oil or lard (manteca), for frying
- 1/2 tsp (3 g) fine salt, plus extra for finishing
- 1–2 tbsp (15–30 g) granulated sugar or piloncillo (optional, for sweet finish)
- Lime wedges for serving (optional)

Instructions

Short Description:
Sliced ripe plantains pan-fried until golden and caramelized, then finished with a light sprinkle of salt or a dusting of sugar to balance sweet and savory—served warm as an accompaniment.

Regional Notes:
This Tabasco (Gulf Coast) version favors ripe (maduros) plátanos machos fried until deeply caramelized and simply seasoned: a pinch of salt when served alongside savory plates or a touch of sugar for a sweeter accent. Oil or traditional pork lard (manteca) may be used, reflecting local home-cooking preferences.

1. Peel the plantains: trim the stem ends, make a shallow lengthwise slit through the skin with a knife and pull the peel away. Slice each plantain on the diagonal into 1/2-inch (12 mm) thick pieces.
2. Heat the oil or lard in a large skillet over medium-high heat until shimmering but not smoking (about 350°F / 175°C if using a thermometer). Use enough fat to coat the pan — about 1/4 inch (6 mm) depth.
3. Working in batches to avoid crowding, add plantain slices in a single layer. Fry 2–3 minutes per side, until deep golden and caramelized. Adjust heat as needed so they brown without burning.
4. Transfer fried plantains to a plate lined with paper towels to drain. While still hot, sprinkle lightly with the 1/2 tsp salt and, if you prefer the sweeter Tabasco-style finish, dust with 1–2 tbsp granulated sugar or finely grated piloncillo so it melts slightly onto the hot fruit.
5. Repeat with remaining plantains, adding more oil if the pan becomes dry. Taste one and adjust finishing salt or sugar to preference.
6. Serve immediately as a side alongside grilled fish, stewed meats, or mole—offer lime wedges if desired for a bright counterpoint.