Tostones

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Tostones o Patacones
Tostones.JPG Fryingplantains10-28-06b.jpg
Tostones being cooked
Alternative names Patacones
Type Snack
Main ingredients Unripe plantains, oil
Cookbook:Tostones o Patacones  Tostones o Patacones

Tostones (Spanish pronunciation: [tosˈtones], from the Spanish verb tostar which means "to toast"), also known as patacones (pronounced: [pataˈkones]), Tostones (Cuba), fritos verdes (Dominican Republic) and banan peze (Haiti) are fried plantain slices, and are a popular side dish in many Latin American countries. They are known as patacón in Colombian cuisine, Panamanian cuisine, Peruvian cuisine, Venezuelan cuisine and Ecuadorian cuisine, where they are often served with a garlic mojo (sauce) or ají (sauce). The patacón maracucho is a fried plantain sandwich in Venezuelan cuisine.[1] In Haiti they are often served with the traditional Haitian griot (fried pork) or pikliz, a pickled hot pepper mix.

Preparation[edit]

video of tostones preparation

Sliced green (unripe) plantains are cut either length-wise or width-wise and are twice fried.[2] The slices of plantains are fried for one to two minutes on each side until they are golden in color, and removed and patted for excess cooking oil. Afterwards, they are pounded flat with a utensil made for the task, called a tostonera, or less conveniently with any kitchen utensil that has a large enough flat surface. The plantains are then fried once again until they are crisp and golden brown.

Serving[edit]

Patacones served with fried corvina in Panama

Tostones are salted and eaten much like potato chips/crisps or French fries/chips. In some regions, it is customary to dip them in mojo (a garlic sauce). In some countries, they are served topped with cheese as an appetizer, or with shrimp ceviche, pulled chicken or avocado salad.[3] They can also be bought prepared from supermarkets. This food is found in all varieties of Caribbean cuisine.

Tostones are also a staple of Latin American countries and the Caribbean, including Cuba, Puerto Rico, Dominican Republic, Nicaragua, the north coast of Honduras, and Haiti (where they are known as banan peze and are often served with the traditional Haitian griot (fried pork) or pikliz - a pickled hot pepper mix). The dish is known as patacones in Ecuador, Peru, Venezuela (Zulia State), Colombia, Costa Rica and Panama. In Nicaragua, Honduras, Guatemala, Puerto Rico and in most of Venezuela, they are known by the name tostones.[4]

They can also be found in West African cuisine, where they are referred to as plantain crisps.

Other uses of the term[edit]

In Honduras, the term tostón may also refer to the fifty-cent coin of the local currency, the lempira. This is also the case in Mexico in reference to fifty cents of a Peso.

See also[edit]

References[edit]