Some Food I'll Take Back

Yesterday was the final day at my home stay... But you know I couldn't stay away from the family so I went back and visited for a couple hours tonight. Luckily all members of the family were there. My brother Paúl recommended that we make some tostones, and there was no way I was going to say no to that.
So while there I decided three -- no, four-- food traditions that I absolutely must keep alive in the US.
The above-mentiones tostones:
-cut into medium-sized pieces a platano that still is green (of course after peeling it)
-fry the pieces with olive oil until they are cooked
-flatten the freshly fried platano pieces with your palm (first place the platano piece under a towel or napkin to avoid burning yourself)
-re-fry the platano pieces until lightly brown

--Once done, eat them with salt, ketchup, and some avocado and cheese (or to whichever way pleases your liking)

gallo pinto:
-cook beans on the stove top (many must be soaked in water overnight before cooking)
once cooked, use any preferred rice and mix the two together
-add salt
--there you have the famous central-american gallo pinto that can be eaten at any meal!

tortillas:
-buy masa (or if you can cook and grind your own corn it's best)
-add water until the dough is ready to be rolled into a ball
-place the dough ball on a flat, hard surface and compact it with your palm
-while compacting the dough, rotate it around and form it into a circle
-place the dough tortillas on a stove top and cook until lightly browned (they're also good toasted so just leave them on longer if you prefer a crunchy tortilla)
-don't forget to flip the tortilla over

juice:
natural papaya juice would be my favorite, but with any natural fruit just peel it (if necessary) and then squeeze all its liquid out until you have enough to serve as many people as you choose
-add a bit of water and sugar (if desired)
--there you have your natural juice!