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Cat head


  • 3 green bananas
  • ½ pound of pork rinds
  • 2 cloves garlic
  • 1 large onion
  • 1 tomato
  • salt and pepper to taste
  • ½ cup grated cheese


Peel the plantains and cook until they are very soft. When they are ready, take them out, drain and mash them with a little oil.

Separately, make the hogao with the garlic, onion and tomato and when it is ready, add it to the plantains along with the chicharrón (pork rinds) that have been fried in small squares.

Make small balls and sprinkle with the coastal cheese.

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