Guineítos en Escabeche

My mom always made Guineítos en Escabeche for the holidays, and they were truly one of my favorite things she made. I can still remember exactly how they tasted, especially alongside her arroz con gandules and pernil. Even after all these years, I can vividly savor them, if only in memory. While it’s equal parts comforting and heartbreaking to get into the kitchen and make one of her recipes, I find myself wishing I could ask her just one more question as I cook. Nonetheless, I was finally able to recreate this recipe as close to hers as possible, even though I didn’t have her here to tell me the exact measurements. It serves as a painful reminder that I’m part of this sucky club no one wants to belong to, even though losing the people we love is an inevitable part of being human. All I can do is muster up the courage to think about what she would have said if I could have called her and told her I got it right. I imagine she would have said, “Esa es mi nena.”

Print

With ImageWithout Image

Guineítos en Escabeche

Author: Kathleen Pagán

My mom always made Guineítos en Escabeche for the holidays, and they were truly one of my favorite things she made.

Ingredients

For the guineítos

• 6 green bananas, peels on
• ¼ cup whole milk
• ½ teaspoon table salt
• Water to cover

For the escabeche

• ⅓ cup olive oil
• 3 tablespoons white vinegar
• 1 medium red onion, thinly sliced
• 2 bay leaves
• 1 teaspoon adobo
• 2 tablespoons sliced green olives (optional)

Instructions

1. Prepare the bananas. Wash, trim both ends, and score each peel lengthwise without cutting into the flesh.
2. Bring a pot of water to a boil. Add the milk, salt, and unpeeled bananas. Boil uncovered for 15–25 minutes, until fork-tender but firm.
3. Drain, cool slightly, and remove the peels. Slice bananas into ½-inch rounds.
4. In a pan, heat the olive oil over medium-low heat. Add the red onion and bay leaves. Sauté for 5–7 minutes, until softened but not browned.
5. Then, add the vinegar, adobo, and olives. Cook for 1–2 minutes. Gently fold in the bananas and cook over low heat for another 2–3 minutes. Taste and adjust seasoning (if needed).
6. Transfer to a covered container and refrigerate for at least 2 hours, preferably overnight. Bring closer to room temperature before serving.

Notes

Mom's Kitchen Notes

Milk: Adding whole milk to the boiling water helps prevent the guineítos from discoloring.

Texture: Cook until fork-tender but firm enough to hold their shape.

Flavor: Marinate for at least 2 hours, preferably overnight, for the flavors to develop.