Tostones vs. Patacones: Plantains are a staple ingredient in many Latin American and Caribbean cuisines. They have a unique flavour and they are super versatile in the kitchen. A very popular way to enjoy plantains is by frying them into crispy, golden discs. However, depending on the country, this preparation has different names. You might hear them referred to as either tostones or patacones. This raises the question: Are tostones and patacones the same thing? If not, what makes them different?
In this post, we will explore the origins, preparation methods, and regional variations of tostones and patacones. We will also provide easy-to-follow recipes so you can try both at home!
Origins and Regional Differences
Tostones and patacones are basically the same thing— they are twice-fried green plantains—but their names vary depending on the region. It is also true that there are some types of patacones or tostones that can be made without plantain.
- Tostones, also called fritos, is the term used primarily in the Caribbean, in places like Puerto Rico, the Dominican Republic, and Cuba. The word tostón comes from the Spanish verb tostar, meaning “to toast” or “to fry until golden.”
- Patacones is the name more commonly used in South America, especially in Colombia, Ecuador, Peru, and Venezuela. The origin of the word “patacón” is less clear, but some sources suggest it may have derived from an old Spanish term for a type of currency, possibly referencing the round, coin-like shape of the fried plantains.
While the name differs, the dish itself is largely the same across regions, with slight variations in preparation and accompaniments.
How To Make Tostones/Patacones Made?
The process of making tostones or patacones is straightforward but requires a two-step frying method to achieve the perfect balance of crispiness and softness. It’s also important to use the right type of plantains: green unripe ones. Here’s the general method:
Basic Tostones/Patacones Recipe
Ingredients
2 green plantains
Vegetable oil (for frying)
Salt (to taste)
Water (optional, for soaking)
Instructions
Peel and slice: Cut off the ends of the plantains and make a vertical slit along the peel. Remove the peel and slice the plantain into thick rounds (about 1-inch thick).
First fry: Heat oil in a deep pan or skillet over medium heat. Fry the plantain slices for about 2-3 minutes per side, until they are lightly golden but not crispy. Remove them and drain on paper towels.
Smash: Using a tostonera (a plantain press) or the bottom of a glass, flatten each fried plantain slice to about half its original thickness.
Second fry: Return the flattened plantains to the hot oil and fry for another 1-2 minutes per side until crispy and golden brown.
Season: Remove from the oil, drain on paper towels, and sprinkle with salt.
Key Differences in Preparation and Serving
Although the base recipe for tostones and patacones remains the same, different regions have developed their own unique twists.
Thickness & Shape: Some regions make them slightly thicker or thinner. In some places, patacones may be larger and flatter than tostones.
Soaking Method: Some recipes, particularly in the Caribbean, involve soaking the plantains in salted or garlicky water before the second fry to enhance flavor.
Accompaniments:
In Puerto Rico and the Dominican Republic, tostones are often served with mojo (a garlic-lime sauce) or mayoketchup (a mix of mayonnaise and ketchup).
In Colombia and Ecuador, patacones are frequently paired with hogao (a tomato and onion sauce) or cheese.
In Venezuela, they are sometimes used as a base for “patacón sandwiches,” where fillings like shredded beef, cheese, or avocado are layered between two crispy plantain rounds.
Cultural Significance
Both tostones and patacones play a significant role in their respective cuisines, often serving as a beloved side dish or snack. In the Caribbean, they accompany dishes like fried fish, rice, and beans, while in South America, they are frequently eaten with grilled meats or fresh salsas. Their crispy texture and neutral flavor make them the perfect complement to a variety of main dishes.
In some countries, patacones have even been elevated to main-dish status. In Venezuela and Colombia, patacón sandwiches are a popular street food, where the plantain slices serve as bread for fillings like shredded chicken, cheese, avocado, or even fried eggs.
Alternative Versions
While traditional tostones and patacones use green plantains, variations exist:
Tostones de Pana: In Puerto Rico, there are a type of tostones that are made with breadfruit (pana) instead of plantains. These have a slightly different texture and a more earthy, starchy taste.
Garlic Tostones: Before the second fry, the plantains are brushed with a mixture of garlic, salt, and oil.
Cheese-Stuffed Patacones: In some South American countries, the flattened plantains are stuffed with cheese before the second frying.
Sweet Plantain Tostones: Though rare, some versions use ripe plantains instead of green ones for a sweeter twist.
Nutritional Value and Dietary Considerations
Plantains are a great source of fiber, vitamins A and C, and potassium. They are always fried, but if you’re looking for a lighter versions they can be baked or cooked in the air fryer.
Are Tostones and Patacones the Same?
Yes and no. They are the same food prepared in the same way, but their names change based on where you are. The main differences lie in regional accompaniments and slight variations in preparation techniques. Whether you call them tostones or patacones, one thing is certain—they are delicious, crispy, and a must-try dish!
Try It Yourself!
Now that you know the differences between tostones and patacones, why not try making them at home? Whether you prefer the Caribbean-style with mojo or the South American way with hogao, these crispy plantain treats will quickly become a favorite snack or side dish.
Experiment with Different Toppings: Try them with guacamole, pico de gallo, black bean dip, or cheese for a modern twist.
