Blog | Latin Chicks Restaurant & Catering

Homestyle and Fresh - The Latin Cuisine Making

Mary Githens is an entrepreneur with one goal on her mind—offer fresh Latin cuisine, a great atmosphere that fosters teamwork and inclusivity, and deliver delicious food and drinks. Mission accomplished. Latin Chicks has operated since 2009 and now includes a food truck (Vida Fresh) and upscale catering for private and corporate events. You can even place your catering request directly from the website.

The Good Stuff: Stuffed Tostones Recipe

Twenty years ago, if you were a Latino family in Savannah asking for plantains, your grocer might’ve pointed you toward bananas—or maybe Publix, the only place carrying Latin foods regularly (and not cheaply). But times have changed. Thanks to the internet and a global market, plantains are now found in most major supermarkets and are featured at many Latin restaurants. Unlike bananas, they’re bigger, greener, and known for their distinct texture and mild bitterness.

Plantains bring bold, savory flavor to every bite

Heat 3 cups of canola oil in a frying pan. Peel 1 green plantain by slicing along the seams with a sharp knife. Cut plantain into 1-inch chunks and fry until golden (about 3–4 min). Remove and flatten with a tostonera or lemon squeezer lined with plastic. Fry flattened tostones again until crispy. Season shrimp with butter, garlic, and herb salt; sauté until cooked. Top each tostone with sliced avocado, shrimp, and fresh cilantro.

Run plantains under warm water to peel with ease

Once the plantains are peeled, do the following: Slice them into about 4 or 5 pieces Pour your canola oil into the frying pan, with just enough to immerse the plantain pieces completely Bring the oil to a “ready to fry” boiling temperature Carefully slide the plantain pieces into the pan Fry each one for 5 minutes Take out of the pan Now take the plastic covered lemon squeezer or tostonera and squeeze each plantain piece with the tool until it has a beautiful mini bowl shape