Mariquitas

Make the mojo

Warm the olive oil over low heat in a small pan, add the garlic and cook for about 30 seconds, stirring, without letting it brown. Take off the heat and stir in the sour orange juice, cumin and ½ teaspoon of the salt; it will sizzle.

• 60 ml olive oil
• 6 cloves garlic
• 80 ml sour orange juice
• ½ tsp ground cumin
• ½ tsp salt

✅ C'est prêt quand : garlic is fragrant but not browned, mixture sizzles when juice is added

Peel the plantains

Cut off both ends of each green plantain, score the skin lengthwise with a knife, and peel it off using your thumbs.

• 3 green plantains

✅ C'est prêt quand : skin is fully removed and flesh is exposed

Slice very thinly

Using a mandoline, slice the peeled plantains lengthwise or on a long diagonal into paper-thin strips. If not frying right away, keep the slices in cold water, then pat them dry before frying.

• 3 peeled plantains
• enough to cover, if needed cold water

✅ C'est prêt quand : slices are paper-thin and translucent

Fry

Heat the vegetable oil in a deep pot to 180°C / 350°F. Fry the plantain slices in small batches for 1–2 minutes, separating them with a spoon, until golden and crisp, then drain on paper towels.

• 750 ml vegetable oil
• all sliced plantains

✅ C'est prêt quand : chips are golden and crisp

Serve

Sprinkle the hot chips with the remaining salt and serve right away with the mojo for dipping.

• ½ tsp salt
• all mojo sauce from step 1