Don’t know why I haven’t done this recipe before because I just love them. Patacones are as Panamanian as the Bridge of the Americas. They are really really good and so easy to do. In one word: perfect.  So you must definitely have to try them at home.

They are made from plantains, and at some other countries, like Cuba, Puerto Rico, Costa Rica and the Dominican Republic, they are call tostones, but we at Panama call them Patacones and we use to have them as a side dish for meats or eggs or with cheese, ceviche or simply eat them as chips at any time.  Just remember that the plantains must be green (unripe), otherwise you will be doing “tajadas” which are very good too, but that’s a recipe for another time.

As you can see we have several ways of cooking plantains, I have made only three of them here, but there’re a lot more.



2 green (unripe) plantains, or as many as you like
Oil for frying


Peel the plantains and cut them width-wise in 2 inches pieces, fry them for 1-2 minutes on each side until they are golden, then take them out and with the help of a cup or glass ( or a “tostonera”) flat them and fry again until they are crisp and golden brown. Leave them on paper towel to eliminate the possible excess of oil (though green plantains don’t absorb too much oil), add salt and eat while still hot.

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