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EL BORICUA
a monthly cultural Magazine

Dedicated to the descendants of Puerto Ricans
Established in 1995
- Cultural Anthropology -

Puerto Rico,
Borinquen, Folklore and traditions -

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Dr Maria Maynard PhD
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Tostones with Roasted Garlic Mayo

Tostones is one of our favorite foods, you know the drill, very green plantains, twice fried, etc. recipe.
These tostones were made with not so green plantains because, as you know, green plantains are not easy to find in the states (away from New York and Florida) - so we use what we can find, still delicious.
Growing up we only put Ketchup on our tostones, but now there is a variety of sauces for our delicious tostones, which really don't need a sauce at all. Aside from Salsa Rosa there is Garlic Mayo. Garlic Mayo is really simple to make. I used one large head of mashed roasted garlic and mixed it with ½ cup real mayo, and half a tsp of salt, and that is it!

To roast the garlic preheat the oven to 400 degrees. Slice the top off your head of garlic. Place each head of garlic on a small piece of foil and drizzle a teaspoon of olive oil over the top. Wrap loosely in the foil. Place on a tray to make removing it from the oven simple. Roast until the head of garlic is soft and golden brown, from 45-60 minutes. When cooked squeeze the roasted garlic out of the clove. You can also use the tines of a fork to pull the cloves out separately. The roasted garlic should be stored in an airtight container in the fridge.






 

 

 

 

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On our website we post a sampling of the different topics and recipes we publish monthly. We do not have a recipe book. Subscribe to our online publication to get all our recipes.

 

Past food posts can be found in Ivonne's Flood Blog.

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Surullitos de maiz
Salsa Rosa dipping sauce is 1 part ketchup,
3 parts Mayo, salt, pepper, garlic powder,
1 sprinkle of pique, stir and serve.

 


F

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