Tostones are a ubiquitous starter in Cuban restaurants. Known throughout Latin America as tachino, chatino, or plátano a puñetazo, this savory twice-fried plantain can be very filling and tasty. There are two types of plátanos that offer significantly different flavors—one variety looks more like a banana and is sweet, while the other is starchy and bigger. You can make chips with it, or you can boil it, mash it, and fry it to make the well-loved tostones.
This is an excerpt from Cuban Flavor: Exploring the Island’s Unique Places, People, and Cuisine by Liza Gershman. Click here to purchase your own copy.
Serves 4
Sign up with Patreon to receive access to the full website, as well as the latest intel and updates from NEW WORLDER.