Tostones (twice-fried green plantains) with garlic mojo sauce

Cut off the top and bottom of each plantain, score the skin three times along the edges, and peel; unripe skin sticks, ripe skin comes right off.

Cut into fairly thick one-inch pieces.

Soak the plantain pieces in about two cups of water with two teaspoons of salt, unripe and ripe in separate bowls, at least 10 minutes and up to 30.

For the mojo, smash and peel the garlic; blend in a mini food processor with the olive oil, cilantro leaves, a pinch of salt, a bit of lime zest and the juice of two limes until smooth and green.

Heat half an inch of oil in a large skillet over medium-high to 325 to 335, hot but not smoking; it should bubble gently.

Pat the soaked plantains dry.

Fry in batches 3 to 4 minutes until lightly golden, flipping once; drain on paper.

Optionally hold the once-fried plantains at this stage until ready to eat.

On parchment paper, press each piece flat with a flat-bottomed glass, ideally with another sheet of parchment on top.

Return the oil to heat and fry the smashed plantains again about 3 minutes per side until golden and crispy all over.

Sprinkle with salt to taste as soon as they come out of the oil; serve with the mojo for dipping.

Variation: ripe plantains (technically maduros) go through the same steps and come out darker and sweeter.