patacon

Patacón is a dish from Caribbean and Latin American cuisines made from green plantains. It typically consists of thick, twice-fried plantain slices that become crisp and sturdy enough to support toppings or fillings. The plantains used are unripe and starchier than ripe dessert bananas.

Preparation usually involves peeling firm green plantains and cutting them into thick diagonal slices or rounds. The pieces are fried in hot oil until pale and just tender, then removed and pressed flat with a plantain press, the back of a spatula, or another flat surface to form discs. The flattened pieces are fried again until golden and crisp. Salt is commonly added after frying.

Patacóns are versatile and can be served as a side dish, snack, or base for toppings. They are frequently paired with sauces such as hogao (a tomato–onion sauce) or guasacaca, cheese, avocado, or shredded meat. In some regions a patacón is used as the bread substitute in a sandwich, with fillings like beef, pork, or beans.

Regional variations include patacón pisao, a Colombian variant in which the fried discs are pressed flat and sometimes fried again to achieve a crackly texture. In Venezuela and other parts of the Caribbean, patacones are a common street-food item and may be prepared with regional toppings or fillings.

Patacón shares its culinary lineage with similar dishes like tostones in other Caribbean and Latin American kitchens, which are also twice-fried plantain slices but may differ in thickness or method. Nutritiously, patacón provides carbohydrates and fiber from plantains but is high in calories and fat due to frying.