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Tostones (Spanish pronunciation: [tosˈtones], from the Spanish verb tostar which means "to toast") are twice-fried plantain slices. Most commonly known as tostones (in Puerto Rico, Jamaica, Honduras, Nicaragua, Cuba, Dominican Republic and Venezuela), they are also known as tachinos or chatinos (in Cuba), Platano frito (Dominican Republic), bananes pesées (Haiti), patacón pisao in Colombia[1][2] and patacones (in Panama, Venezuela, Costa Rica, and Ecuador).

Tostones
Tostones.JPG Fryingplantains10-28-06b.jpg
Tostones being cooked
Alternative namesPatacones
TypeSide Dish
Region or stateCaribbean, Central and South America
Main ingredientsUnripe plantains, oil
Ingredients generally usedSalt, other seasonings
Food energy
(per 1 slice serving)
92 kcal (385 kJ)
Nutritional value
(per 1 slice serving)
Proteing
Fatg
Carbohydrate14 g

Contents

PreparationEdit

video of tostones preparation

Green (unripe) plantains are peeled, sliced length-wise, diagonally, or width-wise, and then fried twice.[3] 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 to remove excess cooking oil. Afterwards, they are pounded flat with a hinged utensil made for the task, called a tostonera, or less conveniently with any kitchen utensil that has a large enough flat surface, for instance between two plates. The flattened plantain slices are then fried once again until they are crisp and golden brown.

ServingEdit

 
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. In Colombia they are sometimes served with hogao sauce[1] or topped with seasoned shredded beef[2]. In Costa Rica, they are often eaten with a paste-like dip made from black beans. In the Dominican Republic, they are commonly served with fresh lime wedges to squeeze over them and salt for sprinkling. In some countries, they are served topped with cheese as an appetizer, or with shrimp ceviche, pulled chicken, or avocado salad.[4] They can also be bought prepared from supermarkets. This food is found in all varieties of Caribbean cuisine. In Nicaragua they're typically served with fried cheese and sometimes with refried beans.

Tostones are also a staple of Latin American countries and the Caribbean, including Cuba, Puerto Rico, Dominican Republic, Panama, the north coast of Honduras, and in Haiti, where they are 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 termEdit

In Honduras, the term tostón may also refer to the 50-cent coin of the local currency, the lempira. This is also the case in Mexico in 50 cents of a peso.

See alsoEdit

ReferencesEdit

  1. ^ a b "Patacón pisao • Periódico El Campesino – La voz del campo colombiano". www.elcampesino.co (in Spanish). Retrieved 2018-09-28.
  2. ^ a b minue (2013-03-12). "Patacón pisao. Receta colombiana" (in Spanish). Retrieved 2018-09-28.
  3. ^ "Garlic Tostones: Puerto Rican Fried Plantains with Rice and Beans - Pinch of Yum". 13 December 2013.
  4. ^ "Home - Chiquita". www.chiquitabananas.com.