Tostones
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| Alternative names | Patacones | ||||||
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| Type | Side dish | ||||||
| Main ingredients | Unripe plantains, oil | ||||||
| Ingredients generally used | Salt, other seasonings | ||||||
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Tostones (Script error: No such module "IPA"., from the Spanish verb tostar, "to toast") are twice-fried plantain slices commonly found in Latin American cuisine and Caribbean cuisine.
Most commonly known as tostones in Puerto Rico, Mexico, Nicaragua, Cuba, Honduras, Venezuela, and the Dominican Republic, they are also known as tachinos or chatinos in Cuba, bannann peze in Haiti, patacones in Ecuador, Panama, Venezuela, Colombia, Costa Rica and Peru and sometimes patacón pisao in Colombia.[1][2]
Preparation
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Green (unripe) plantains are peeled, sliced lengthwise, diagonally, or widthwise, and then fried twice. The raw slices of plantains are fried for one to six minutes on each side until they are golden in color, and removed and patted to remove excess cooking oil. Afterward, they are pounded flat with a hinged utensil made for the task, called a tostonera, or with any kitchen utensil with a sufficiently large flat surface—for instance, between two plates. The flattened plantain slices are then fried once again until they are crisp and golden brown.
Serving
Tostones are salted and eaten much like potato chips (crisps) or french fries. They are 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 pikliz, a spicy slaw.[3] 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 Guatemala on the Caribbean side, they are usually served as a side dish with fish or poultry, sprinkled with a little salt. 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. In Nicaragua, they are typically served with fried cheese and sometimes with refried beans. In Puerto Rico, they are commonly seasoned with garlic salt and eaten with fry sauce, mojo, or pique verde boricua.
They can also be found in West African cuisine, where they are referred to as plantain crisps.
Variations
Tostones made from unripe breadfruit called tostones de pana are served in Puerto Rico. The same method applies. Unripe breadfruit is cut into chunks, deep-fried, flattened, and then fried again. They are popular throughout the island and are sold frozen pre-made by Goya Foods, Mi Cosecha PR, and Titán products of Puerto Rico.
Tostones rellenos is a traditional Puerto Rican dish of fried plantains or breadfruit shaped into cups and stuffed with various fillings.
Tools
A tostonera is a tool used to make tostones. Tostoneras can be made from wood, plastic, or metal and can vary in size. Tostoneras are an essential tool in Latin kitchens and are used to make tostones.
Other uses of the term
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 with 50 cents of a peso.
See also
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References
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- ^ a b Page Module:Citation/CS1/styles.css has no content."Patacón pisao • Periódico El Campesino – La voz del campo colombiano" (in español). www.elcampesino.co. 4 September 2017. Retrieved 2018-09-28.
- ^ a b Page Module:Citation/CS1/styles.css has no content.minue (2013-03-12). "Patacón pisao. Receta colombiana" (in español). Retrieved 2018-09-28.
- ^ Page Module:Citation/CS1/styles.css has no content."Tostones Recipe • 4★ • 10 min". NYT Cooking. Retrieved 2026-03-05.
- ^ Page Module:Citation/CS1/styles.css has no content."Home". Chiquita. Archived from the original on 2017-08-12. Retrieved 2011-06-05.
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