Arañitas means “little spiders.” When you see all the spindly little “legs” that the plantain shreds form once you fry this dish, you will see why they were given such a name. Rather than adding seasoning to the fritters themselves, they are best dipped in your favorite flavorful sauce from the final chapter, “Los Esenciales.” Guasacaca is an avocado-based sauce that is similar to guacamole and can be made either chunky or blended to be smooth, depending on your preference. I like to blend it into a smooth texture. Using a large Florida-type avocado makes a lighter, smoother texture, but you can also use Hass avocados. Reprinted with permission from Latin American Paleo Cooking by Amanda Torres with Milagros Torres, Page Street Publishing Co. 2017. Photo credit: Toni Zernik