Let’s get one thing straight:
We didn’t wake up one morning and decide to put plantain in pasta just for the fun of it.

This wasn’t a trend-chasing moment.
This wasn’t about jumping on the “alternative carb” bandwagon.
This was about answering a question no one else seemed brave (or curious) enough to ask:

“What happens when you treat plantain like the star ingredient it truly is?”

The Long (and Sometimes Messy) Road to Plantain Pasta

For years, plantain has been relegated to the side of the plate. Fried, grilled, boiled… delicious, yes—but predictable.

We wanted more.
We wanted plantain to sit at the center of the dish, not as an accessory, but as the main event.

So we experimented. Failed. Tried again.
We made it by hand. We made it with machines.
We rejected the easy route (plantain flour…no thanks).
We stayed committed to using the real thing (the actual pulp) because we believe you should see it, smell it, feel it, and taste it.

We wanted every bite to say, unapologetically:
“This is plantain. Deal with it.”

Why No One Else Has Done This (Yet)

Because it’s hard.
Because it’s time-consuming.
Because the manufacturing world isn’t exactly set up for “crazy” ideas like this.

But we didn’t build Meliza’s to do what’s easy.
We built it to do what’s right…for the ingredient, for the flavor, for the people who deserve better food.

The industry loves shortcuts.
We chose the scenic route.

So… What Does It Actually Taste Like?

Imagine the natural sweetness of ripe plantain… but subtle.
The bite of pasta… but softer, silkier.
The kind of flavor that holds its own—whether you toss it in olive oil, coat it in spicy sauce, or eat it straight from the pot (no judgment—we’ve all done it).

It’s not trying to be Italian.
It’s not trying to be gluten-free.
It’s just… Meliza’s.

Full of heart. Full of flavor. Full of purpose.

Ready to Taste It for Yourself?

We’re taking pre-orders now.
Limited batches. No mass production.
Just honest food, made right.

And trust us! this is just the beginning.