Rellenitos de plátano Rellenitos de plátano Rellenitos de plátano is a dish of sweet mashed plantains stuffed with a mixture of refried beans, chocolate, and cinnamon. The assembled egg-shaped balls are deep-fried, and then served with either powdered sugar or honey on top. It is a common and very popular dessert in the cuisine of Guatemala. Rellenitos de plátano utilizes two of the most prevalent foods in the Latin American culture, black beans, known as "frijoles negros" in Spanish, and ripe plantains or "plátanos". "Rellenito" comes from the verb "rellenar" which means to stuff or fill. The suffix "ito" in Spanish is known
Tex-Mex between Mexican cuisine and Americanized Mexican food in her 1972 book "The Cuisines of Mexico". Robb Walsh of the "Houston Press" said the book "was a breakthrough cookbook, one that could have been written only by a non-Mexican. It unified Mexican cooking by transcending the nation's class divisions and treating the food of the poor with the same respect as the food of the upper classes." The term "Tex-Mex" also saw increasing usage in the "Los Angeles Times" from the 1970s onward while the Tex-Mex label became a part of U.S. vernacular during the late 1960s, '70s, and '80s. Tex-Mex