Contributed by
Karla Tatiana Vasquez
Karla Tatiana Vasquez is a food writer, recipe developer, and food stylist based in Los Angeles. She is also a food justice advocate and an active member in her community to increase healthy food accessibility in low-income communities, previously working with Hunger Action Los Angeles and Los Angeles Food Policy Council. She founded SalviSoul in an effort to preserve her family’s recipes, and since then it’s expanded to focus on cultural memory and intergenerational healing for the Salvadoran diaspora.
The perfect way to end a barbecue! These sweet plantains are delicious, tangy, and so simple to make.
Top your plantains with cinnamon, a drizzle of almond butter, or some crushed nuts.
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