Patacones

Patacones, also called tostones in other parts of Latin America, are the most popular side dish along Colombia's Caribbean and Pacific coasts. The technique is brilliantly simple: thick rounds of green plantain are fried once until softened, smashed flat with a tostonera or the bottom of a glass, then fried a second time until golden, crispy, and irresistible. The double-frying creates a remarkable textural contrast, crispy and shattering on the outside while remaining starchy and tender within. Patacones are served alongside virtually everything in coastal Colombian cuisine, from grilled fish to ceviche to sancocho. They are also used as a base for toppings like hogao, shredded chicken, guacamole, or melted cheese, essentially becoming edible plates for an array of delicious preparations.