tajada

Tajada is a Spanish-language culinary term for a sliced plantain that is fried, typically served as a side dish or snack in many Latin American and Caribbean cuisines. The singular form tajada denotes a single slice, while tajadas refers to multiple slices. The term comes from tajar, to cut.

Tajadas are usually made from ripe plantains (plátano maduro), which yield a sweet-savory flavor, though some regional versions use less ripe fruit for a milder profile. The plantain is peeled and cut lengthwise or on a diagonal into long, slender pieces. The slices are fried in hot oil until they are golden and crisp, then drained and lightly salted. They may be fried a second time for extra crispness, or baked or air-fried in lighter preparations.

In practice, tajadas are common throughout the Caribbean and in many parts of Latin America, including Puerto Rico, the Dominican Republic, Cuba, Colombia, Venezuela, and Panama. They are typically served as a side dish or accompaniment to meats, stews, and beans, and can also appear as a snack or dessert. Common accompaniments include cheese, garlic sauce, lime juice, or dips; sweet versions may be eaten with sugar, cinnamon, or dulce de leche.

Related dishes include tostones (twice-fried green plantains) and maduros (fried ripe plantains).