 | This article needs additional citations for verification. (September 2018) |
  Tostones being cooked | |||||||
| Alternative names | Patacones | ||||||
|---|---|---|---|---|---|---|---|
| Type | Side Dish | ||||||
| Region or state | [unknown] | ||||||
| Main ingredients | Unripe plantains, oil | ||||||
| Ingredients generally used | Salt, other seasonings | ||||||
| 92 kcal (385 kJ) | |||||||
| |||||||
Tostones (Spanish pronunciation: [tosˈtones], from the Spanish verb tostar which means "to toast") are twice-fried plantain slices commonly found in Latin American cuisine and Caribbean cuisine. Most commonly known as tostones in Jamaica, Puerto Rico, Mexico, Nicaragua, Cuba, Honduras and Venezuela, fritos in Dominican Republic, they are also known as tachinos or chatinos (Cuba), bannann peze (Haiti), patacones (in Ecuador, Panama, Venezuela, Colombia, Costa Rica and Peru) and, sometimes, patacón pisao in Colombia.[1][2]
- ^ "Patacón pisao • Periódico El Campesino – La voz del campo colombiano" (in European Spanish). www.elcampesino.co. 4 September 2017. Retrieved 2018-09-28.
- ^ minue (2013-03-12). "Patacón pisao. Receta colombiana" (in Spanish). Retrieved 2018-09-28.