Ah, tostones…the ubiquitous latino treat!
Tostones are everywhere in Latin America and just another way to prepare the banana-like plantain, or platano (so dubbed en castellano).
Mashed into little disks and fried in oil unto a crispy goldenrod brown, los tostones are a definitive comfort food and go tits with nearly everything.
Dubbed patacones in Argentina and other parts south, tostones run the gamut from Mexico down to Tierra del Fuego and now at the corner of Farragut and E. 24th St in Flatbush. Brooklyn.
To prep your patacones, select only the choicest green platanos, slicing lengthwise along the husk, removing the skin, and cutting into cube sized morsels. Drop the morsels in hot oil and fry for a few minutes until lightly browned and soft. Out of the oil and into the patacone machine where they will be crushed into little discs. In a pinch, a couple of hipster skulls can be used to crush the patacones into the aforementioned discs. Discs are now shuffled back into the oil to be fried once more unto a golden brown. Season with salt. Delicious.
Chimichurri! Chimichuri! Chimichurri!
Don’t forget the chimichurri, dog, a delightful dipping sauce and revelation unto itself.
6 cloves garlic
1/2 Hot ass fresh pepper
1/4 Red bell pepper
1/4 tsp Salt
1/2 tsp Red Pepper Flakes
3/4 Olive oil stolen from housemate
1/4 cup vinegar
Put all that shit in a blender or just chop it up real fine if you don’t have one and mix it up. Dip away dog!