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Mexican plantain
Scientific Name: Plantago australis
Family: Plantaginaceae
Category: Dicot
Growth: Forb/herb
Duration: Perennial
Other Names:
Plantain: A Culinary Staple in Mexico and Beyond
Plantains, often referred to as "pltano macho" or "macho bananas" in many regions of Mexico, are a widely enjoyed food, featuring prominently in both savory and sweet dishes.
Considerations for Children
- Plantain leaves are used to wrap tamales.
Common Names
- Plantain
- Macho banana (Mexico)
- Plátano macho (Mexico)
Taxonomy and Nomenclature
- Scientific Name: Plantago australis Lam. subsp. hirtella (Kunth) Rahn (Mexican plantain)
- Family: Not Explicitly Mentioned, but related to bananas (Musaceae)
Distribution and Habitat
- Grown frequently in the tropical coastal areas of Mexico.
- Found in markets all over Mexico.
- Also common in: Mexico, Guatemala, Peru, El Salvador, Honduras, Costa Rica, Panama, and Colombia
Morphological Characteristics and Growth Habits
- Starchier relative of the banana.
- A less sweet cultivated variety (cultivar) of bananas.
Uses
- Culinary: Used in a variety of dishes including:
- Fried plantains (pltanos maduros)
- Plantain chips
- Stuffed plantains (rellenitos)
- Plantain empanadas
- Plantain burritos
- Plantain soup (sopa de platano)
- Traditional: Leaves used to wrap tamales.
Quirky Facts
- In "Mexican" Spanish, ripe plantains with black spots are called "Maduros."
- One dish is called a "plantain canoe" because of its shape.
Mexican Plantain Varieties
- Dominico
- Tabasco
- Manzano
- Enano
- Gigante
- Morado
- Pera
- Macho
Further Information
- EDDMapS Distribution Maps