Loaded Plantain Fries (Yaroa)
Crisp twice-fried green plantain sticks piled high with saucy seasoned chicken, blanketed in a stretchy melted cheese sauce and finished with ketchup, mayo and a kick of pickled jalapeño. This is the late-night Dominican street food everyone fights over.
Servings
Ingredients
Nutrition
Per serving
Steps
Cut and soak plantains
Peel the plantains and cut them into finger-thick sticks, about 1 cm wide. Put them in a bowl of cold water with the coarse salt and let them soak for 15 minutes — this pulls out extra starch so the fries crisp up instead of turning soggy.
- 4 (about 1 kg) green plantains
- 2 tbsp coarse salt
✅ Done when: the plantains have soaked the full 15 minutes and the water looks slightly cloudy
First fry (par-cook)
Drain and pat the plantain sticks completely dry. Heat the frying oil in a deep heavy pot to 160°C (320°F) and fry the plantains in batches for 6–7 minutes without crowding the pot. This gentle first fry cooks them through without browning too fast.
- 4 (about 1 kg) plantain sticks (from step 1)
- 1 litre vegetable oil
✅ Done when: the plantains are pale gold and tender when pierced with a fork
Second fry (crisp up)
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Cook the seasoned chicken
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Melt the cheese sauce
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Layer and bake
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Finish and serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Cut and soak plantains
Peel the plantains and cut them into finger-thick sticks, about 1 cm wide. Put them in a bowl of cold water with the coarse salt and let them soak for 15 minutes — this pulls out extra starch so the fries crisp up instead of turning soggy.
- 4 (about 1 kg) green plantains
- 2 tbsp coarse salt
✅ Done when: the plantains have soaked the full 15 minutes and the water looks slightly cloudy
First fry (par-cook)
Drain and pat the plantain sticks completely dry. Heat the frying oil in a deep heavy pot to 160°C (320°F) and fry the plantains in batches for 6–7 minutes without crowding the pot. This gentle first fry cooks them through without browning too fast.
- 4 (about 1 kg) plantain sticks (from step 1)
- 1 litre vegetable oil
✅ Done when: the plantains are pale gold and tender when pierced with a fork
Second fry (crisp up)
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Cook the seasoned chicken
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Melt the cheese sauce
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Layer and bake
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Finish and serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
Yaroa was born as a late-night snack in Santiago, the Dominican Republic's second city, where street vendors reimagined nachos using fried green plantain instead of tortilla chips. It spread quickly from a single cart to kiosks across the city and then the whole country, each vendor adding their own touch with different sauces and toppings.
Today yaroa is a fixture of Dominican street food culture, sold from carts and small kiosks especially at night, when crowds gather for something filling and comforting after a long day. It has become a point of local pride for Santiago, often mentioned alongside the city's other culinary contributions to the island.
⭐ Why It's Famous
Yaroa stands out for turning humble fried plantain into a shareable, loaded dish piled with meat, melted cheese and sauces, offering the same comfort as nachos but with a distinctly Dominican base.
💡 Fun Fact
The name "yaroa" is said to come from a nickname rather than any formal culinary term, reflecting how the dish grew out of informal street food culture rather than a restaurant kitchen.
Santiago de los Caballeros, Dominican Republic
19.45°N, -70.70°W
Related recipes
Comments (0)
No comments yet. Be the first to share your thoughts!