There is something special about a meal that brings culture, comfort, and a little bit of romance to the table.

This churrasco with fresh chimichurri and crispy tostones is one of those dishes for me. It is bold, flavorful, and feels like something you would order at a beautiful Latin restaurant, but it can absolutely be created in your own kitchen.

A little nod to my Dominican boyfriend, as he requested that I make it with absolutely no instructions—just a craving and faith that I could figure it out.

And I did.

The first time wasn’t perfect, especially the tostones. But after a second attempt, I mastered the technique: perfectly golden on the outside, crispy with every bite, and exactly how they should be.

I just had to bring this meal to him for lunch while he was at work. There is something so special about creating a dish that reminds someone you love of home.

Because food is so much more than something we eat.

It is culture.
It is tradition.
It is connection.

And sometimes the most luxurious moments are homemade with love.

Sometimes they are created in your own kitchen with music playing, a little patience, and a plate made with love. I also just really enjoy feeding my man.

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Chimichurri Sauce

Ingredients

• ½ cup fresh parsley, finely chopped
• ½ cup fresh cilantro, finely chopped
• 2 tablespoons fresh dill, finely chopped
• 4 garlic cloves, minced
• 1 shallot, finely chopped
• 1 small yellow chili pepper, finely chopped (or Fresno pepper if available)
• 3 tablespoons red wine vinegar
• 2 tablespoons fresh lemon juice
• ½ teaspoon dried oregano
• ¾ cup olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper

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Crispy Tostones (Twice-Fried Green Plantains)

The secret is starting with green plantains. They must be firm — yellow plantains will be too soft and sweet for traditional crispy tostones.

Ingredients

• Green plantains
• Vegetable oil or cooking oil for frying
• Salt

How to Make Them

Cut and peel the green plantains into thick rounds.

Heat your oil over medium heat and fry the plantains until lightly golden.

Remove them from the oil and allow them to cool before smashing them. This step matters — smashing them too early can cause them to fall apart.

Using the bottom of a mason jar or heavy glass, flatten each piece.

Return them to hotter oil and fry a second time until golden, crispy, and beautifully crunchy. Sprinkle with salt while they’re still warm.

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The Platinum Eats Touch

For me, luxury has never been about a reservation at the most expensive restaurant.

Sometimes luxury looks like a homemade meal delivered to the person you love in the middle of a workday.

A little taste of home.
A little act of service.
A little piece of your heart on a plate.

That is the beauty of intentional living.

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