Ok all you people from more tropical climates than my own. (Pretty much Ohio and beyond.) Give me your plantain recipes. Every thing I know about them I've learned from Puerto Ricans and Mexicans. (I still have lots to learn.) When they are green, they're great in arroz con gondules. When they're black they make for beautiful tostones. I have no idea how mofongo works, but I love it! I have four of them on my kitchen counter right now, about halfway between green and black. Gimme a great recipe!