Mariquitas & Mojo (Plantain Chips & Sauce) by Eddie Rodriguez - from "Cooking at Homeplate with the Arizona Diamondbacks" (2003)

 

RECIPE

MARIQUITAS - Mariquitas is the Cuban name for a crisp-fried green plaintain chip.

4 cups vegetable oil

2 large green plaintains

salt or garlic salt

Peel the plaintains with a sharp knife, slash the skin of each plantain once lengthwise. On each side of the plantain, take the skin off by opening it away from the center as if you were taking off a coat.

Once the plantains are peeled, slice lengthwise as thinly as possible on to a plate. Add sliced plantains to hot oil.

Use a deep skillet. Pour oil and heat to 350 degrees.

Fry the strips until golden brown, turning them. Drain the strips on paper towels. Sprinkle with salt or garlic salt and serve. (They are at their best when just fried.)

4 Servings.

MOJO - Mojo is a Cuban marinating sauce. Can be used for meats and vegetables alike. Mojo is Cuba's national table sauce.

1/3 cup vegetable oil

5 garlic cloves, peeled, thinly sliced or minced

1/2 cup sour orange juice or lime juice

salt and ground black pepper, to taste

In a saucepan add vegetable oil,  garlic, sour orange juice or lime juice, salt and black ground pepper to taste. Bring the sauce to a boil.

Serve warm. 

Makes 1 cup.

Add the Mojo to the Mariquitas to your liking.

Cuban-born Eddie Rodriguez is a long-time coach who has travelled many roads.  After playing as a shortstop in the minor-league systems of Baltimore and California, he went on to coach for the Angels, Blue Jays, the U.S. Olympic Team, the Diamondbacks, Expos and Nationals.  He managed a Mariners' minor league affiliate in 2007, and joined the Padres' coaching staff in 2016.

True to his roots, he submitted this recipe for the Arizona Diamondbacks' 2003 cookbook.  It's a quick method for frying up unripened plantains into a tasty, chippy snack.

The directions tell you to slice the plaintains "as thinly as possible" but I went with a thicker cut.  The end result was less of a crispy chip and more akin to french fries, thick and lightly browned on the outside, soft on the inside. 

The citrus-garlic sauce goes very well as a dipping sauce, bringing all kinds of flavours together: sweet and salty plantains with a hit of lime and garlic.  Fantastic!