My first post triggered a couple of comments about plantains. I love plantains. Sweet, green, fried, baked. I eat them all. But I rarely cook them despite how easy they are to make. Call it laziness, but in busy times good shortcuts are of the essence. And well, frying is not one of my favorite things to do in the kitchen. So when I want plantains quick, I buy frozen. Yes, frozen — from Goya. Not like the real thing, but a very good substitute recommended by my mom. The sweet plantains just need heating. The green plantains, also known as tostones or patacones, still require frying but they save you a step because you only have to fry them once. (As many of you may know, when making tostones from scratch, you must first cut the peeled plantains into 1-inch slices, fry them once in enough oil to cover them, drain, smash them with a tostonera –Â and fry again). So there, yes, sometimes I cheat a little, but in this case the results aren’t compromised too much.