Patacones, also known as tostones in some regions, are a traditional dish popular in various Latin American countries, including Colombia, Panama, Costa Rica, and Ecuador. They are made from unripe (green) plantains, which are peeled, sliced into thick pieces, and then fried twice. The process involves frying the plantain slices once, flattening them into thinner rounds, and then frying them again until they are golden and crispy.
Patacones serve as a versatile side dish or snack and can be topped or served with a variety of accompaniments such as salt, garlic sauce, cheese, avocado, or aji (a type of spicy sauce). The double-frying technique gives patacones their characteristic texture: crispy on the outside while remaining soft on the inside. This dish showcases the plantain’s savory side, as opposed to its sweeter, ripened version often used in desserts or sweet dishes. Patacones are widely enjoyed for their delicious flavor and are a staple in the culinary traditions of the regions where they are found.
