Is it possible to eat a pile of luxuriously sweet and juicy plantains and still be uptight? I don't think so. It's a vacation on

"/>

Best Tropical Starches

La Casa del Mojito

Is it possible to eat a pile of luxuriously sweet and juicy plantains and still be uptight? I don't think so. It's a vacation on a plate, one you can easily enjoy by digging into the maduros of La Casa del Mojito. The plantains are served the Venezuelan way, with a dry, salty cheese on top to balance the starch's intense sweetness. Owner Luigi Valenciana says Casa uses a Mexican cheese called cotija, which is the closest he can find to the cheese used in Venezuela, known as queso anejo. Not to be missed, either, are Casa's yucca and tostones (crunchy green plantains). Both come with an addictive sauce called salsa mojito, made of lime, garlic, and cilantro.—Nina Shapiro

 
comments powered by Disqus