Even though I was born in Costa Rica and raised in Miami, mine wasn’t the typical Hispanic household. (My dad, a crotchety old Italian-American, is to blame for this.) We never salsa danced, celebrated Noche Buena, or had abuelitos and dozens of assorted family members.
But if there’s one stereotype we absolutely perpetuated, it’s eating sweet plantains, or platanos maduros as my mom calls them.
They’re usually a side dish, served alongside rice and beans as I most frequently had them growing up, but really I could eat a whole mountain of plantains just on their own, I love them so much. So recently, during my visit to San Francisco, when I saw a burrito at The Little Chihuahua that was stuffed with plantains instead of meat, I HAD to have it.
The Little Chihuahua’s plantain burrito is first of all, anything but little. It’s a hold-it-with-two-hands heavy affair of sweet fried plantains, black beans and rice, pico de gallo, roasted red peppers, sour cream, cheese, salsa, cilantro and onion. And as I thought it might be, this burrito was freakin’ delicious. The plantains added a nice sweet flavor to the otherwise savory, zesty, spicier flavors and a soft, almost creamy consistency.
As a lifelong plantains lover, I would order this kind of burrito every time if places other than The Little Chihuahua had it. Add a plantain burrito to my long list of reasons for loving San Francisco.