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18 servings, 2 plantain slices and 2 tsp. dip each
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Keep an eye on the temperature of the oil. Oil that is too hot will result in food that is overbrown on the outside and undercooked inside. Oil that is not hot enough will result in grease-soaked food.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Patacones -- Tostones -- Plantain Chips -- it's a very personal food to Hispanics. And there is always a slight variation to how the plantain is cut etc. But in the end, its all the same. Here's a quote I found on-line about the plantain: “Everyone becomes a child when presented with a tostón,” said Chef DonClark, Ambassador of Plantains. (check him out:http://www.free-press-release.com/news/print-1186957214.html ) “The tostón speaks to the reverence that Latinos/Hispanics have when it comes to their food and their family, and when you put the two together, fun is not that far behind.”
Yo soy cubana, y al menos en mi paiz eso no son tostones, para los tostones, se corta el plátano grueso, se pasa por aceite caliente y se sacan, se aplastan y se vuelven a freir hasta que estén tostados.