A few years ago there were at least two places in the Mission District that sold way-overripe plàtanos (plantains), the skins completely black and wrinkly, sometimes with a little gray mold, the fruit pink and soft and intensely sweet. Lately I can't find these; I tried four produce stores this morning and while they had ripe ones (yellow skins with substantial black areas) as well as the green ones, nobody had them at the next stage (one place used to put these in a separate bin marked "Maduros #2") that I think is the tastiest. Anybody know where else I might find them? If you're making twice-fried tostones the medium-ripe ones are fine, but for once-fried amarillas you can't beat the #2's.
I've definitely seen them at several places in the Mission. You should keep looking.Where were you this morning?
Some possibilities are linked below...but there are a few more I don't know the names of. At Casa Lucas, I think they are usually located outside, near the yuca. There's another place even closer to Potrero Ave (right near Manivanh Thai restaurant) that often has overripe plantains as well.
Also, there is a fruit market just south of Taqueria San Jose on Mission and 24th, and then another one further down on the opposite side of the street (around 26th and Mission).
So if you can get to 24th and Mission, check around there, and if you don't find any, head east on 24th Street and I think you'd be able to find them somewhere between Mission and Bryant.
Casa Lucas Market
2934 24th St, San Francisco, CA 94110
23rd & Mission Produce
2700 Mission St, San Francisco, CA 94110
El Chico Produce Market 4
2965 24th St, San Francisco, CA 94110
For tostones you need green plantains! not maduros. Those can be hard to find around here too.
Probably out of your way but Oriental Lucky Mart in Oakland has always had super-ripe ones when I've been there.
Berkeley Bowl sometimes has bags of them on the bargain shelves at the back of the produce department.
props to cosmo for using the accents!
it may be just easier for you to buy the yellow with black spotted ones and have them 'rot' at your house...usually week and a half. That's what we do in order to get the closest facsimile to what we would find back in Guate. We usually get ours at Fiesta Latina in San Mateo and they usually are Chiquita from Guatemala :)
re: Cat Chow
I did a 40-pound lechòn (from La Gallinita, 24th & Harrison in San Francisco) Saturday and it was great. Marinated 3 days in a solution of 1 gal. water to 1 pound kosher salt, juice of 6 oranges and 2 lemons, about 12 cloves of garlic smashed with a mallet, and a couple of spoonsfuls of dried oregano. Served with mòros (¡pero sì, con sofrito!) y cristianos and plàtanos con crema to about 35 very happy people, with enough leftovers for two or three more dinners. And a friend of mine did a 50-pound lamb, raised on her own farm, and said it was terrific--cooked in under 2 hours. My one word of advice for a pierna would be to check it for doneness--you might want to use one of those thermometers with a long probe so you don't have to open the Caja. It gets really hot in that box and you wouldn't want to burn that delicious pernìl. Otherwise, go for it!