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  Media: Tostones o Patacones

Tostones (Spanish pronunciation: [tosˈtones], from the Spanish verb tostar which means "to toast"), also known as patacones (pronounced: [pataˈkones]), platanos verdes fritos (Dominican Republic), chatinos[1] (Cuba) and bananes pesée (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, Costa Rican cuisine and Ecuadorian cuisine. In Nicaragua, Honduras, Guatemala, Puerto Rico and in most of Venezuela, they are known by the name tostones.

Preparation[edit]

video of tostones preparation

Green (unripe) plantains are sliced length-wise, diagonally, or width-wise, and then twice fried.[2] The raw 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) or ají, or in Colombia they are sometimes served with hogao 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 in Haiti where it is often served with the traditional griot (fried pork) or picklise (pikliz) - a pickled hot pepper mix.

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]