Tostones

Tostones are a fried dish made from green, unripe plantains. They are common in Caribbean and Latin American cuisines, including Puerto Rico, the Dominican Republic, Cuba, and parts of Central America. The dish is typically prepared from green plantains rather than ripe ones, giving a starchy interior and a crisp exterior after frying. In some countries they are called patacones, while in others the term tostones is used for the same preparation.

Preparation involves peeling the plantains and cutting them into thick slices, usually 1 to 2 inches long. The pieces are first fried in hot oil until pale golden, then removed and flattened, using a plate, a flat press, or your hands, to about 1/4 to 1/2 inch thick. The flattening is what distinguishes tostones from simple fried plantains. The pieces are fried again until crisp and golden, drained on paper towels, and salted while hot. They can be seasoned with garlic salt, or served with garlic sauce or mojo.

Serving and variants: Tostones are typically served as a side dish or snack and may be eaten plain or topped or stuffed with shrimp, cheese, or ground meat. They are often accompanied by dips, such as garlic sauce, lime wedges, or a tomato-onion salsa. Regional names include patacones in Colombia and Panama, while in several Caribbean nations the term tostones is used.