I’ve loved plantains ever since I was a kid, but I never had (or even heard of!) tostones until my recent trip to NYC. In NYC, we ate these as an appetizer but they work great as a side dish as well. I served these alongside some grilled pork and pineapple tacos (the recipe for that is coming up tomorrow!). I’d also make them for a snack. They really don’t take very long to whip up, and I like the combination of savory and subtly sweet flavor.

Tostones are made while the plantain is still green – if you try to use a yellow plaintain it will be too soft and they’ll just turn to much. The flavor will also be off – as a plantain ripens and turns yellow it gets sweeter. The green plantain is firmer and has a sharper, more savory taste.

In doing some research on these, I found that they are often served with a garlic dipping sauce. I originally had them with “green sauce” though and wanted to make them that way. Unfortunately, the recipe for green sauce is hard to come by! I tried to recreate it, but it’s been a while. I don’t know how authentic my version is or even if it’s close at all, but the guacamole-esque sauce that I came up with tasted good to me!

Tostones with Green Sauce:

  • 1 Tbs olive oil
  • 2 green plantains, cut into rounds
  • 2 cloves garlic, minced
  • 1 avocado
  • 2 Tbs sour cream
  • 1 lime, juiced
  • 1 jalapeni0, minced
  • 1/4 c cilantro

Heat oil in a large skillet. Add plantains and cook, turning occasionally, until they begin to soften – about 5 minutes. Remove to a plate and let cool for a few minutes. Use a mallet or the bottom of a heavy coffee mug to gently smoosh/ flatten each piece of plantain (don’t hit it or it will break – apply pressure gently until they give). Heat garlic in what’s left of the oil in your skillet. Add the plantains and cook until golden and crispy – about 5-7 minutes.

Meanwhile, combine remaining ingredients in a food processor or blender and puree until smooth. Season to taste with salt.

Serves 2.