Patacones, also known as tostones, are one of my favorite snacks from Costa Rica. No matter where you go in this gorgeous Central American country, you are likely to see these on the bar or appetizer menus.
Costa Rican Patacones are made with twice-fried plantain slices, often served with a variety of dips. Common patacones toppings might include fresh pico de Gallo salsa, guacamole, and pureed black beans. The name of the dish is believed to originate from the Spanish word for “toast.”
During our stay in Costa Rica, we enjoyed patacones at a variety of resorts, including Hotel Mountain Paradise and The Springs Resort & Spa. Each restaurant had a different take on the dish, but the pureed black beans were the most common topping.
Hotel Mountain Paradise in Arenal serves their fried plantains with black bean and thyme puree, pico de Gallo and a chipotle cheddar dip. At the Springs Resort La Laguna pool bar, the tostones are served with a black bean dip.
To make this recipe for Costa Rica Patacones, you’ll need about four unripe green plantains (found in most U.S. supermarkets in the Latin section), frying oil and salt.
Costa Rican Patacones (Tostones)
- 4 green plantains peeled and sliced into 1-inch rounds
- Oil for frying
- Salt to taste
- Pico de Gallo salsa
- Mashed cooked black beans seasoned with salt, cilantro and cumin
- Slice the plantains and place in a fry basket. Cook until golden brown, about 5 minutes.
- Lay the fried plantains out on a bed of paper towels to drain.
- Smash each piece into a thick, flat pancake about 1/4-inch tall.
- Fry once again another 3-4 minutes until golden, then remove to a fresh bed of paper towels to drain. Sprinkle with salt and serve with your favorite accompaniments.