Last week while I was thinking about what to cook for Cinco de Mayo, I remembered something I used to make frequently when I taught cooking classes. Often, particularly around this time of year, you need a good snack to go with those endless rounds of margaritas. After a lifetime of tortilla chips, salsa and guacamole something different is desperately needed. While I love a good empanada, they’re a little too filling to be a drinking snack. So I’ve got just the thing for you today. Plantain chips. Just as delicious and addictive as tortilla chips and with a great cilantro dipping sauce – a welcome change from boring salsas and heavy guacamoles. This sauce is something else – bright, tangy, a little spicy, super fresh. It’s fantastic.
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