Dishes · Brunch · Brunch sides
Maduros: wait until it looks too far gone
The plantain has to go nearly black before it hits the oil, so the sugar can caramelize. That's why they're called maduros: ripe.
Cantina Rooftop
Brunch menu · Saturday and Sunday, 12pm to 4pm
Brunch sides
- Bacon$7
- Home Fries$6
- Mexican Street Corn$10
- Arroz con Frijoles$8
- Maduros$9
Sweet plantains with queso fresco & crema
- Chicharrón$10
- Totopos$7
Please tell your server about any food allergies.
The sweet side of the plantain
Green plantains are starchy and make tostones. Ripe ones taste closer to a soft, sticky banana. They're an everyday side in the Dominican Republic, Costa Rica and much of the region around them.
Sweet next to salty is how they work. Put a bite with something rich or spicy, like beans or pork, and you'll see why they sit on the same plate. They're soft and caramelized, so don't expect a chip.
Queso fresco and crema go on ours, so you get the salty part on the same plate.
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Maduros: questions
What's the difference between maduros and tostones?
Maduros use very ripe plantains and taste sweet. Tostones use green plantains, get fried twice and taste salty and starchy.
Are maduros a dessert?
They're sweet enough to be, but they're usually served as a side next to savory food.
What's in the maduros at Cantina Rooftop?
Our menu says: Sweet plantains with queso fresco & crema. Tell your server about any allergies when you order.
How much for the maduros at Cantina Rooftop?
$9 on our menu right now. See it on the full menu.
When can I order the maduros?
It's on our brunch menu (Saturday and Sunday, 12pm to 4pm). We're at 605 W 48th St in Hell's Kitchen. Book a table.