Butter-fried plantains with crema and queso fresco

Slit the back of the plantain skin with a knife, cut off both ends, and peel the skin back with your fingers.

Trim the end and slice on the bias, a little under half an inch thick, for more surface area.

Heat a big cast iron skillet over medium heat with butter, tipping it to coat the base; let the butter brown.

Lay the slices in flat and cook three or four minutes per side until beautifully browned, keeping the heat moderate so the sugary plantains do not burn and cook through until tender.

Turn and cook about three minutes more until very tender; move to a plate.

Dollop crema across the top and scatter queso fresco over with your fingers.