I made tostones in my restaurant. Actually, I never made them. Someone else did but I was very aware that they were pain in the ass. Peeling the plantains is bad enough. They don’t peel like bananas even when they’re ripe. So they have to be peeled. And they are sticky. Then they have to be deep fried in chunks, and then crushed and refried. It’s a freaking rigmarole. I have no idea who would ever have thought to do this in the first place.

But the in-town nieces and nephew were coming over for dinner so I had to go all out. A Mexican meal with tostones. No one doesn’t like them. And why not when someone else is making them.

We served them on black beans like they do at Antigua Real in Mukwonago but instead of the chocolate mole sauce, I put chocolate in the beans. I can’t say they were as good as Antigua Real, but they were good.

There were dollops of Mexican crema on them for the extra deliciousness factor.

Antigua Real

You don’t find that many Guatemalan restaurants around here. But there is one in Mukwonago. It is named Antigua Real (Royal Antigua or old royal is what it means as far as I can tell). As it happens, Antigua is the one place I’ve been to in Guatemala. And abiding memory of it is how spectacular the food was. This Antigua Real has good food but it ain’t what I recall of Antigua, Guatemala. Odd how I can recall actual meals from so long ago. Tacos ricos, Italian sausage taco with swiss cheese and something like steak sauce on them. Oh my god.

I really like this place except that their margaritas taste like Wyler’s limeade mix. But their red wine is not terrible so it’s safe for me to go there.

One of their appetizers is this lustrous faux dessert. Deep fried plantains covered with molé drizzled with créma, sitting on a bed of epizote-herbed black beans. Uh, Jesus, it is fine.

The plantains are crispy hot delicious outside and soft and lovely inside. The beans are hot and spicy and the molé is, well, what’s not to like in a savory chocolate sauce?

Too bad about the margaritas though.