Patacones
“Twice-fried green-plantain discs — sliced thick, fried, smashed flat, refried until crisp. Colombian Caribbean and Pacific staple.”
Where it comes from
Twice-fry technique is West African — slaves brought it to the Caribbean coast, where green-plantain frying was already practiced. By the 18th century patacón was standard street food from Cartagena to Buenaventura. Also called tostón in some regions.
On the plate
Pale yellow disc, 6-8 cm across, crispy edge, denser slightly chewy middle. Salt only — no sweet, never. Eat with hogao, suero costeño (coastal sour cream), or as a base for ceviche and shrimp salads.
How it works
First fry: 160°C, 4 min — just cooks the plantain through without color. Smash between two wooden boards or with the bottom of a glass to 1 cm. Second fry: 190°C, 2 min — surface caramelizes. One-fry attempts taste raw inside or burn outside.
Pacific Coast preparation often uses chocón (a starchier plantain variety) for thicker patacones; Caribbean uses standard hartón. Cartagena's La Cevichería patacones (single 12-cm discs as ceviche boats) are credited to chef Jorge Escandón around 2008.
Variations
Patacón pisao (Antioquia): hand-smashed, irregular. Patacón con todo (Cali): one giant disc topped with hogao, cheese, shredded chicken, served as a meal. Patacón con suero (Costeño): with sour-cream-and-salt dip.
On the Palate
Ingredients
Serves 4How it's made
5 steps · Show ↓22 min active
How it's made
5 steps · Show ↓- 15 min
Slice 3 green plantains into 3 cm thick rounds.
- 25 min
Fry rounds in 180 °C oil 4 min until pale gold; drain.
- 35 min
Smash each round flat between two boards.
- 45 min
Refry smashed plantains in 180 °C oil 3 min until crispy and dark golden.
- 52 min
Sprinkle with salt; serve hot.
