Fruity

strawberries • cold water (preferably) • Ice, to taste • Sugar (I don't add it, but you can if you like)

ripe plantains • Cheese • Refried beans • clean plastic bag for shaping the empanadas • Olive oil

pork shoulder (about 1 kg) • green plantains • ripe plantains • medium potatoes • garlic cloves • Consommé and salt, to taste • Lizano sauce, to taste (or substitute with Worcestershire sauce) • oregano and culantro coyote (or substitute with cilantro) • oil or pork lard • annatto (achiote) • About 6 1/3 cups water (about 1.5 liters)

very ripe plantains (skins should be black) • Ground cinnamon, to taste (optional) • butter • unrefined cane sugar (about 4.5 oz or 130 grams) • water (100 ml)

ripe plantains • butter • ground beef • mozzarella cheese

medium-ripe plantains • vanilla extract • shredded mozzarella cheese (about 340 grams) • enough oil for frying

ripe plantains • white cheese, to taste • salt, to taste • vanilla extract • flour

ripe plantain • ground beef (500 grams) • Shredded white cheese

ripe plantains (plantains with black spots on the peel) • melting cheese (about 100 grams) • Butter

ripe plantain • Oil for frying • Fresh cheese or queso fresco for serving

medium ripe plantains • vanilla extract • unsalted butter • Shredded cheese of your choice

ripe plantains • Cheese, to taste

ripe plantains • milk (240 ml) • butter (about 55 grams) • shredded mozzarella cheese (100 grams) • whole cloves • honey

very ripe plantains (the skins should be almost black) • margarine • corn flour (about 60 grams) • water (about 80 ml) • salt • shredded cheese (about 9 ounces) or 1 1/2 cups refried beans • Optional: cinnamon