Recipe(tried): Dearest June: Thanks for giving me the opportunity to help you

in this wonderful endeavor that give other people the opportunity to know my island. It is an honor & my pleasure.


You are referring to MARIQUITAS DE PLATANO VERDE (Green Plantain chips). You can prepare this same recipe with cassava chips (I am including the recipe also). Here they are:

MARIQUITAS DE PLATANOS (Green Plantain Chips or long shavings-Puerto Rico Style))

2 Large Green plantains, peeled and cut into paper-thin slices (With a vegetable peeler, pare the green plantain lengthwise to get long shavings)
Salt, To Taste
Peanut (or vegetable oil for)for deep frying

Place the plantain slices or long shavings in a bowl, cover them with cold water, and soak 30 minutes. (If you are frying right away, you do not need to soak in water. Drain the slices and pat dry with paper towels. In a frying pan or deep fryer over medium-high heat, heat 2 to 3 inches of oil to 375 degrees, or until a slice of plantain sizzles when it touches the oil, and fry the plantain chips or shavings a handful at a time, turning them with a slotted spoon until they are golden brown and crisp. Do not fry too many chips at once, or the oil temperature will fall and the chips will be soggy rather than crisp. Drain on a paper-towel-lined platter, transfer to a serving bowl, sprinkle with salt, and serve hot. Makes 2 to 2 1/2 cups of chips


Yuca Shavings (Mariquitas de Yuca)
Servings 4

2 large yuca (cassava-root vegetable), peeled
peanut or vegetable oil for frying
salt to taste
1/2 cup Mojo Criollo(recipe follows)

With a vegetable peeler, pare the already peeled yuca lengthwise to get long shavings, discarding the stringy core. Fill a large bowl with cold salted water and soak the shavings until ready to fry. Preheat the oven to 250 F. Heat 2 to 3 inches of oil in a deep-fat fryer or frying pan to 375 F. over medium-high heat, or until a yuca shaving sizzles when it touches the oil. Drain the yuca, pat dry with paper towels, being careful not to break the shavings, and fry 6 to 8 shavings at a time, turning them with a slotted spoon, until golden brown, and keep hot on a paper-towel-lined platter in the oven. Do not fry too many shavings at once, or the oil temperature will fall and the shavings will be soggy rather than crisp. Place in a serving bowl, sprinkle liberally with salt, and serve hot, accompanied by the Mojo for dipping.


Here is one of my recipes for Mojito, this time made with mangoes:

Puerto Rico's Mango Mojito (Mojito de Mango)

1 tablespoon brown sugar
juice of 2 limes
1 tablespoon chopped fresh ginger
1 scallion, chopped
1/4 cup roughly chopped cilantro
2 medium mangoes, peeled and diced
pinch of salt

Thoroughly combine all of the ingredients. Use as a Marinade or as a sauce to be served over meat, chicken or broiled fish or with tostones or mariquitas.


Mojo Isle o
This sauce can be use for tostones, sorullos, or other fritters.

1 large bell pepper
1/2 cup stuffed olives
1 onion, chopped
1 cup tomato sauce
1/3 cup olive oil
1 bay leaf
1 tsp salt
2 tsp black pepper

Heat olive oil to medium heat in a heavy cast iron pot or pan. Saute onions until translucent; then add remaining ingredients and bring to a boil. Reduce heat. Bring to a slow simmer and cook for approximately ten to fifteen minutes. serve as an accompaniment or garnish of the appetizers mentioned. Makes one Cup.


Please, let me know if you need further information.


Your friend,


Gladys/PR