Tostones are twice-fried plantain patties. Plantains are sliced in 4-cm (1.5-in) long pieces and fried in oil. The segments are then removed and individually smashed down either by hand or with a tostonera to about half their original height. Finally, the pieces are fried again and then seasoned to taste, often with salt. In the […]
Written on Sunday, July 13th, 2008 by jeffersonspence :: 0 comments to this post
Tostones are twice-fried plantain patties. Plantains are sliced in 4-cm (1.5-in) long pieces and fried in oil. The segments are then removed and individually smashed down either by hand or with a tostonera to about half their original height. Finally, the pieces are fried again and then seasoned to taste, often with salt. In the Dominican Republic, the tostones are often dipped for about a minute or less in water seasoned with garlic salt. In some South American countries, the name ‘tostones’ is used to describe this food when prepared at home.
While tostones are generally made using green plantains because of their lower sugar content, some Tostone recipes are also made using yellow (ripe) plantains. However, when tostones are made with ripe plantains, they are not pressed flat and are referred to as “Amarillos” in the Spanish islands.
They are also known as “Maduritos” in the Dominican Republic, “Patacones” in Colombia, Costa Rica, Panama, Venezuela, Ecuador,’Tachinos’ or ‘Chatinos’ in Cuba and “Bannann Peze” in Haiti. Patacones may be served with sprinkled cheese, shredded meat and chopped salad on top, very much like a Mexican tostada.
The mojito is a classic drink in Cuba.It got its origin in the cane fields, where workers were provided with large barrels of sugarcane juice, that they call guarapo, to drink after a hot day cutting sugarcane.
Hope this was useful information,Take Care!!! 
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