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  Tostones being cooked | |||||||
| Alternative names | Patacones | ||||||
|---|---|---|---|---|---|---|---|
| Type | Side dish | ||||||
| Main ingredients | Unripeplantains, oil | ||||||
| Ingredients generally used | Salt, other seasonings | ||||||
| 92 kcal (380 kJ) | |||||||
| |||||||
Tostones (Spanish pronunciation:[tosˈtones], from the Spanish verbtostar, "totoast") are twice-friedplantain slices commonly found inLatin American cuisine andCaribbean cuisine.
Most commonly known astostones inPuerto Rico,Mexico,Nicaragua,Cuba,Honduras,Venezuela, and theDominican Republic, they are also known astachinos orchatinos in Cuba,bannann peze inHaiti,patacones inEcuador,Panama,Venezuela,Colombia,Costa Rica andPeru and sometimespatacón pisao in Colombia.[1][2]
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Green (unripe) plantains are peeled, sliced lengthwise, diagonally, or widthwise, and thenfried 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 excesscooking oil. Afterward, they are pounded flat with a hinged utensil made for the task, called atostonera, 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.
Tostones are salted and eaten much likepotato chips (crisps) orfrench fries. They are a staple of Latin American countries and the Caribbean, includingCuba,Puerto Rico, Dominican Republic,Panama, the north coast ofHonduras, and inHaiti, where they are often served with the traditionalgriot (fried pork) orpikliz, a spicy slaw. In some regions, it is customary to dip them inmojo (agarlic sauce) orají. InColombia they are sometimes served withhogao sauce[1] or topped with seasonedshredded beef.[2] InCosta Rica, they are often eaten with a paste-like dip made from black beans. In theDominican Republic, they are commonly served with fresh lime wedges to squeeze over them and salt for sprinkling. InGuatemala 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 withcheese as anappetizer or withshrimpceviche, pulled chicken, or avocado salad.[3] They can also be bought prepared from supermarkets. InNicaragua, they are typically served with fried cheese and sometimes with refried beans. In Puerto Rico, they are commonly seasoned with garlic salt and eaten withfry sauce, mojo, orpique verde boricua.
They can also be found inWest African cuisine, where they are referred to as plantain crisps.
Tostones made from unripebreadfruit 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 byGoya 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.
A tostonera is a tool used to make tostones, which are flattened, fried plantains. 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.
In Honduras, the termtostón may also refer to the 50-cent coin of the local currency, thelempira. This is also the case in Mexico with 50 cents of a peso.
