A Caribbean feast for ‘locavores’

There’s something in the human soul that loves just about anything deep-fried. So, despite concerns about my girth, I couldn’t resist the sizzling tostones (plantain chips) served at Paya–loosely translated, the name means “go there” — a casual restaurant in Guaynabo, Puerto Rico. I wasn’t sure about the dip, though. “It’s made of corned-beef hash,” said our host, celebrity chef Wilo Benet. Yes, that’s the processed stuff that comes in a tin.

Benet takes traditional Puerto Rican food such as plantain, grouper, mango and corned beef (it came here with the Americans and has become a staple) and serves it up in new and playful ways. The dip proved delicious, with a salty, spicy taste that boosted the flavour of the plantain nuggets. Another favourite: deep-fried gouda balls with guava sauce.

Read the full article at Canada.com