Word: plantain
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...Poisson Gotcel ($8.50) piqued my interest in Haitian cuisine: I was greeted with an entire red snapper—head and tail intact—doused in the signature red sauce with onions and green peppers. A gracious serving of red beans, rice and two thick, crisp, fried plantains accompanied the meal. The fish was cooked to a tender perfection, while the sauce, mild yet zesty, complemented the meat wonderfully. The fried plantains, infinitely more textured than the thin, supermarket, potato-chip variety, boasted alternating layers of crispiness, saltiness and tender plantain. I vowed to return to sample the goat...
...started our meal with a forgettable eggplant dip with baked plantain chips. Call us meat lovers, but this vegetarian appetizer lacked sass. The conch fritters and jerk chicken wings were a great improvement. Surprisingly free of grease, the fritters were light and authentic, while the wings were our favorite dish of the night. Their ranch dipping sauce was the perfect accompaniment to the bite of the jerk and created playful, contradictory flavors...
...those on the large multinational plantations. But the small farmers' harvests don't have to remain small. Research can successfully address production problems by developing higher-yielding varieties of banana plants that have built-in resistance to pests and diseases. EMILE FRISON, DIRECTOR International Network for Banana and Plantain Montpellier, France...
...more innovative twists and flair, such as spicy Aztec soup ($2.95), with its thick tomato base brimming with onions, corn, chile and lime, topped with strips of tortilla chips. Smoky Avocado Chipotle Salsa ($3.95) resembles a cross between salsa and chunky guacamole, served with Tostones, which are fried plantain chips. Peel-N-Eat shrimp ($6.95) are an even more unusual addition to a Tex-Mex menu, served with spicy cocktail sauce and a side of salsa fresca. For grease-craving grazers, the Baja Sampler ioffers a medley of deep-fried jalapenos stuffed with cream cheese, chile chicken wings, a vegetarian...
...bars, restaurants and cafes dot the beach, the best being Norman Van Aken's coolly modern A Mano. Regulars at the year-old hot spot dig into Vietnamese spring rolls with seared, black sesame seed-coated swordfish, or rum-painted grouper with a tangy-sweet mango mojo and crispy plantain curl. "The idea is for chefs trained in Old World methods to use New World ingredients," Van Aken says...