Between Chifles & Plantains is a space created to share what drives us: the authentic flavor of our products, the stories behind each process, and everything that inspires us to keep growing from our roots. Here, you’ll find updates about our production, fun facts, the benefits of our natural ingredients, and much more.
Because we believe every bite tells a story… and we want to share it with you.
🔹 Flavors with history
At D'laCosta we continue to rescue the treasures of our land. This week we want to highlight the malanga, a root with history, versatility and a special place in many Latin American and Caribbean cuisines.
Also known as taro, yautĂa, cocoyam or eddoe, malanga is not just one: there are several varieties, such as white malanga, purple malanga and island malanga, each with its own texture, color and flavor. It is grown mainly in warm, humid areas of countries such as Ecuador, Cuba, Dominican Republic, Colombia and Venezuela, and has been a key ingredient in traditional dishes for centuries.
đź’ˇ Why include malanga in your diet?
Malanga is rich in fiber, potassium, vitamin E and antioxidants. Its starch is highly digestible, making it ideal for people with intolerances or sensitive digestive systems. It is also gluten-free and has a low glycemic index.
🔹 At D'laCosta we know how to do it right.
We love to try, innovate and give value to what the land gives us. That's why we work with malanga in two ways that you will love:
Fresh, peeled and vacuum packed: ready to cook as you prefer. Preserving it this way allows us to deliver a clean, practical and natural product, without preservatives.
Crunchy Malanga chips: because we also know that eating healthy can be delicious. Our malanga chips are 100% handmade and vacuum packed to maintain their perfect flavor and texture.
We are driven by curiosity and passion for real flavors and if it comes from the land, at D'laCosta we give it our touch.
📝 Source: FAO – Roots, tubers, plantains and bananas in human nutrition; USDA FoodData Central – Taro, raw    https://www.freepik.es/foto-gratis/rebanada-taro-mesa_10992288.htm
🔹 Flavors with history
At D’laCosta, we don't just work with plantains—we also celebrate another gift from our land: cassava, a time-honored ingredient that has nourished generations across Latin America.
This root vegetable, also known as yuca or manioc, is a natural source of energy, rich in complex carbohydrates that provide lasting fullness and vitality without causing sharp spikes in blood sugar. It’s also gluten-free, making it an excellent option for those with intolerance or celiac disease.
Cassava also contains vitamin C, potassium, and small amounts of iron and magnesium—essential minerals that help keep us strong and healthy. And while it’s often associated with homemade dishes, at D’laCosta we transform it into delicious artisanal creations, blending tradition and technique so it reaches your table with the best flavor.
Because cassava is more than just a root: it’s culture, health, and flavor—alive in every bite!
📝 Source: U.S. Department of Agriculture – FoodData Central: Cassava, raw
🔹 D'laCosta today
Green plantains are more than just a traditional food — they’re a natural source of health benefits.
According to several studies, eating green plantains regularly may help:
Improve digestion thanks to their high fiber content.
Regulate blood sugar levels.
Strengthen the immune system.
Prevent chronic diseases such as hypertension and type 2 diabetes.
At D'laCosta, we’ve always known the value of green plantains — that’s why they’re at the heart of many of our products.
Enjoy them as crunchy snacks, vacuum-packed, or however you like them best!
đź“ť Source: Based on content from Instagram and public health articles on green plantain benefits.
