Tostones, also called patacones in Colombia, are a popular dish in many Latin American and Caribbean countries. They are made from green plantains and use a special method of frying twice, which creates pieces that are soft inside but very crispy outside. In Colombia, tostones are more than just a side-they often sit beside main courses like stews or seafood, and are enjoyed by people of all ages. With just a few steps, these starchy fruits turn into a crunchy, tasty treat that can be eaten in lots of different ways.
The secret to a good Colombian toston is how simple it is: just green, unripe plantains, oil for frying, and some salt. This basic recipe makes for a rich taste and a texture that’s hard to resist. Using unripe green plantains is important-they have lots of starch and very little sugar, so they fry up crunchy and not sweet. This sets them apart from the sweet, ripe plantains (maduros) used in other recipes. Knowing this difference helps you understand what makes Colombian tostones unique.
Are Tostones and Patacones the Same?
This is a question that comes up often in Latin food discussions. The simple answer: yes, tostones and patacones are basically the same food. In Colombia, Ecuador, Costa Rica, and Peru, they’re called patacones, while in Puerto Rico, the Dominican Republic, and Cuba, they’re known as tostones. It’s just a difference in name-the method is nearly identical.
The process is the same everywhere: cut green plantains, fry once, flatten them, then fry again until crispy and golden. There might be small changes in how different people make them, but using green plantains and frying twice is standard no matter what they’re called. So, whatever name you use, you’re enjoying the same crisp, savory snack.
How Tostones Fit into Colombian Cuisine
In Colombia, patacones are much more than an appetizer. You can find them everywhere-from street carts to fancy restaurants-and they’re a regular part of family meals. Their salty, crunchy flavor makes them a favorite with many types of foods.
Colombians often serve patacones with fish, especially on the Caribbean coast where seafood is common. They go well with fried fish and tangy ceviche. Patacones are also served with beef and chicken stews, and are sometimes eaten on their own with a dip or used as a base for toppings, almost like small edible plates for other foods.
Regional Differences in Colombia
Patacones are loved across Colombia, but the way they’re eaten can change depending on the region. On the Caribbean coast, they are eaten with almost every seafood dish, often on the side of fried fish and coconut rice. People in this area may make patacones thinner and crispier, which makes them great for scooping up sauces and salsa.
Other areas might serve them with their own sauces or as a side to more filling inland meals. Hogao, a common cooked tomato and onion sauce, is often used for dipping. Some households add garlic or spices for extra flavor. These small differences help make Colombian patacones special wherever you are in the country.
Main Ingredients for Colombian Tostones
Making patacones only takes a few basic items, but using the right ones is key. This dish proves that simple ingredients can come together to make something really delicious. Here’s what you need to make good Colombian tostones:
- Green plantains (not ripe, must be firm and green)
- Oil for frying (vegetable or canola works best)
- Salt (to taste)
While these are the basics, adding traditional Colombian dips or sauces helps bring out even more flavor. A little salt is important, but classic sauces like hogao can turn patacones into the highlight of the meal. Knowing what each ingredient does will help you make tasty tostones.
How to Choose the Right Plantains
Green, unripe plantains are the star of this dish. When picking plantains for tostones, make sure they’re very firm, heavy for their size, and have solid green skin without any yellow or black spots. Green plantains are full of starch and not sweet, which gives tostones their crunch and savory taste.
As plantains ripen, they get softer and sweeter. For tostones, this is not what you want. When buying plantains, go for the hardest and greenest ones you can find. This makes sure your tostones will be crispy and hold their shape when fried.
What Oil and Seasoning to Use
The type of oil is important since you’ll be frying the plantains. Most people use vegetable or canola oil because they’re neutral in flavor and good for high-heat cooking. Make sure there’s enough oil to cover the plantain slices, so they cook evenly.
Salt is the main seasoning. Sprinkle salt over the tostones as soon as they come out of the oil, when they’re still hot-this way, the salt sticks and flavors them well. Some people dip the plantain slices in salted water before the second fry, but be careful since this can cause the oil to splatter if it’s too wet.
Sauces and Garnishes
The most popular sauce to serve with patacones is hogao, made from cooked tomatoes and onions with sometimes garlic or green onions added. Hogao adds both flavor and moisture, balancing out the salty crunch.
Other dips people like are guacamole (for a creamy topping), ají (a spicy sauce), or pink sauce (a creamy Colombian dip). Some also sprinkle fresh herbs like cilantro or parsley for more flavor and color. Tostones can be topped or dipped with just about anything, making them easy to enjoy at any event.
What You Need to Make Colombian Tostones
You don’t need special tools to make tostones, but some items can make it easier:
| Tool | What It’s Used For |
|---|---|
| Sharp knife & cutting board | To cut and peel the plantains |
| Frying pan or Dutch oven | For even frying |
| Slotted spoon | To take plantains in and out of hot oil |
| Tostonera (plantain press) | To flatten the slices between fries (optional, see below) |
If you don’t have a tostonera, use a plate, mug, skillet, or tortilla press to flatten the plantains. Just put the plantain slice between plastic wrap or parchment paper and press down until flat. These substitutes work almost as well, so you don’t need fancy gear to get good results.
How to Make Colombian Tostones: Step by Step
Here’s how to make tostones at home, broken down into simple steps:
- Peel and cut the plantains: Cut off both ends. Make a few shallow slices along the skin’s length and peel away the skin. Then cut into slices about 1 inch thick.
- First fry: Heat oil in your pan (about 1 inch deep). Keep the temperature at medium-high, around 300°F-350°F (150°C-175°C). Fry the slices in a single layer for about 2-3 minutes on each side, until they turn a soft yellow and are tender but not brown. Remove and drain on paper towels.
- Flatten: Let the fried slices cool a bit. Place each slice on a board (use plastic wrap or parchment paper), then flatten it to about 1/8-1/4 inch thick with your tool of choice.
- Second fry: Heat the oil a bit hotter (350°F-375°F or 175°C-190°C). Fry the flattened slices in batches for another 2-3 minutes per side until golden brown and extra crispy. Don’t crowd the pan.
- Drain and season: Take the tostones out and put them on new paper towels. Right away, sprinkle them generously with salt while they’re still hot.
Serve your tostones right away for the best taste and crunch, with your favorite dip!
How to Serve Colombian Tostones: Classic and Creative Ideas
Patacones are great by themselves, but they also go well with many other foods. In Colombia, people love eating them with both traditional and new combinations. You can serve them as a snack, side, or even make them part of a main meal.
Classic Dips and Sauces
- Hogao: Tomato-onion sauce, Colombia’s favorite partner with patacones.
- Guacamole: Creamy, smooth, and cooling.
- Ají: Spicy salsa for more heat.
- Pink sauce: Creamy, often used in fast food.
Dipping tostones in sauces makes each bite more interesting, and you can mix and match to your own taste.
Main Dishes Served with Tostones
- Fried fish (a classic combo with coconut rice on the Caribbean coast)
- Braised beef or chicken stew
- Bandeja paisa (a platter with rice, meat, beans, and more)
The neutral flavor and crunch of patacones help soak up sauces from these dishes and add a different texture.
Tostones as Snacks or Appetizers
- Served plain as a crunchy snack
- With dips at parties or family gatherings
- Topped with ceviche, shredded meat, or cheese for bite-sized treats
Health Tips and Different Cooking Methods
Because patacones are fried, they can be high in fat and calories. If you want a lighter version, you can bake or air-fry them. These ways use much less oil and can still keep the crispiness you want. This means you can enjoy them even if you’re watching your diet.
Nutritional Information
- Twice-fried tostones are higher in calories due to oil.
- Green plantains are high in fiber, potassium, vitamin C, and some other minerals.
- The plantain by itself is healthy, but frying adds calories. Baking or air-frying are good if you want less fat.
Healthier Tostones: Baking and Air-Frying
- Soften the sliced plantain in the microwave first (wrap in a wet paper towel and heat for 5 minutes).
- Flatten, then bake at 400°F (200°C) or cook in an air fryer until crisp, flipping if needed. Brush lightly with oil before cooking for better crunch.
They won’t be exactly the same as deep-fried, but they’re still tasty with a lot less fat.
Vegetarian and Vegan-Friendly?
Tostones are a naturally plant-based food. All you need are plantains, oil, and salt-no animal products at all. When you serve them with guacamole or vegan hogao, they make a perfect vegetarian or vegan snack or side.
FAQs About Colombian Tostones
Can I Make Tostones Ahead of Time?
Yes. Do the first fry and flattening ahead. Store the uncooked, flattened pieces in the fridge for up to two days or freeze for longer. When ready to eat, fry them one more time until crispy. This saves time if you’re serving a group or want quick snacks.
Why Aren’t My Tostones Crispy?
- Make sure your plantains are green and firm-ripe ones get soft.
- Oil should be hot enough-medium-high for the first fry, hotter for the second.
- Don’t crowd the pan. It’ll lower the oil temperature and make the tostones soggy.
- Drain them on paper towels after frying and salt while they’re hot for best crunch.
How Should I Store and Reheat Leftovers?
- Store in an airtight container at room temperature for a few hours or the fridge for a day.
- To reheat: Best to use an oven or air fryer. Heat at 375°F (190°C) until warm and slightly crisp (don’t use the microwave-they’ll get chewy).
Enjoy them as close to fresh as possible for the most crunch!
