I recently delved into a famous dish from Puerto Rico: Tostones. Twice-fried plantains. Crispy, salty, and delicious. I served mine with homemade guacamole: avocados, fresh lime juice, diced jalapenos, salt, pepper, hot sauce, southwestern spices, and diced tomatoes. I love the mix of the tomatoes with the guacamole.If you have over-ripe yellow plantains just slice them length wise and fry them once. Dip in ketchup and you're in heaven. Salty warm plantains paired with the cold acidity of ketchup. Life doesn't get much better.
(I can't take credit for the picture. I didn't take pictures of my plantain adventure and, plus, mine turned too dark. I'll have to fry my tostones less the first time around so that when they go back in the pan they don't get too dark.)