Tostones

Caribbean double-fried green plantain crisps

Origin: Caribbean (Cuba, Puerto Rico, Dominican Republic)

From the journey of Banana.

Tostones (known as patacones in Colombia and Ecuador, and tachinos in Cuba) are one of the most universally beloved dishes of the Caribbean and Latin America. The technique is simple and ingenious: green plantains are fried once to cook through, smashed flat, then fried a second time until golden and crisp. The result is a chip-like savoury snack that is crisp on the outside, slightly creamy within, and robustly flavoured. The word tostone comes from the Spanish tostón, referring to the thick coins the smashed plantains resemble. Unlike sweet ripe plantains (maduros), tostones are made from green, unripe plantains, which are starchy and savoury (behaving more like a potato than a fruit. Tostones appear throughout the Caribbean and Central and South America wherever plantains were brought by Portuguese and Spanish colonizers in the 1500s. They are eaten as a snack, a side dish, or an appetizer) typically served with mojo (garlic sauce), guacamole, or garlic aioli.

Ingredients

Main

2 large green plantains, peeled and cut into 3 cm / 1-inch rounds

Frying

500 ml neutral oil, for frying

Seasoning

1 tsp salt, or to taste

Mojo sauce

3 garlic cloves, minced (for mojo, optional)
3 tbsp olive oil (for mojo, optional)
1 tbsp lime juice (for mojo, optional)

Method

Heat the oil in a deep heavy pan to 160°C / 325°F. Fry the plantain rounds in batches for 3 minutes per side until pale golden and cooked through but not yet crisp. Remove and drain on paper towels.
While still hot, smash each piece flat using the bottom of a glass, a heavy mug, or a tostonera (a dedicated wooden smashing press). Press each piece to about 5–6 mm / ¼ inch thickness. They will crack slightly at the edges: this is desirable.
Increase the oil to 190°C / 375°F. Fry the smashed pieces for 2–3 minutes per side until deep golden and thoroughly crisp. Work in batches and don't overcrowd the pan.
Remove and drain on paper towels. Season immediately with salt while hot.
For mojo: whisk together minced garlic, olive oil, and lime juice with a pinch of salt. Serve alongside the tostones for dipping.

Notes

Tostones are best eaten immediately: they lose their crunch within 15–20 minutes. Serve with mojo (garlic-citrus sauce), guacamole, or sour cream. They also make an excellent base for small toppings: a spoonful of shrimp ceviche or pulled pork on each tostone makes a fantastic appetizer (tostones con camarones).

The Gastrographer

Name: Tostones
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Cuisine: Caribbean
Ingredients: 2 large green plantains, peeled and cut into 3 cm / 1-inch rounds; 500 ml neutral oil, for frying; 1 tsp salt, or to taste; 3 garlic cloves, minced (for mojo, optional); 3 tbsp olive oil (for mojo, optional); 1 tbsp lime juice (for mojo, optional)

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Journey Point Map Key

Ingredient originTrade or transit route

Became a culinary stapleColonial / trade control